KR101157634B1 - Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same - Google Patents

Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same Download PDF

Info

Publication number
KR101157634B1
KR101157634B1 KR1020090078231A KR20090078231A KR101157634B1 KR 101157634 B1 KR101157634 B1 KR 101157634B1 KR 1020090078231 A KR1020090078231 A KR 1020090078231A KR 20090078231 A KR20090078231 A KR 20090078231A KR 101157634 B1 KR101157634 B1 KR 101157634B1
Authority
KR
South Korea
Prior art keywords
radish
turmeric
weight
parts
sodium
Prior art date
Application number
KR1020090078231A
Other languages
Korean (ko)
Other versions
KR20110020557A (en
Inventor
김경범
박상하
김수완
Original Assignee
세명농산영농조합법인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 세명농산영농조합법인 filed Critical 세명농산영농조합법인
Priority to KR1020090078231A priority Critical patent/KR101157634B1/en
Publication of KR20110020557A publication Critical patent/KR20110020557A/en
Application granted granted Critical
Publication of KR101157634B1 publication Critical patent/KR101157634B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82Acid flavourants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • A23L5/41Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/02Acid
    • A23V2250/032Citric acid
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/02Acid
    • A23V2250/054Sorbic acid

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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

본 발명은 소르빈산칼륨, 사카린나트륨, 아황산나트륨, 글리신, L-글루타민산나트륨, 구연산, DL-사과산, 포도당, 폴리인산나트륨, 아스파탐, 빙초산, 치자황색소 및 울금분말을 포함하는 울금 압착 단무지용 조미액 및 상기 조미액을 이용하여 제조한 울금 압착 단무지에 관한 것이다.The present invention is a seasoning solution for turmeric compacted radish including potassium sorbate, sodium saccharin, sodium sulfite, glycine, sodium L-glutamate, citric acid, DL-peracid, glucose, sodium polyphosphate, aspartame, glacial acetic acid, gardenia yellow and turmeric powder and It relates to a turmeric crimped radish prepared using the seasoning liquid.

본 발명에 따른 울금 단무지는 단무지 육질의 변화가 없고, 싱싱함을 그대로 유지시켜 아삭아삭한 맛과 식감을 향상시키며, 또한 단무지의 고급화가 가능하고, 쫄깃쫄깃한 울금 단무지로 유통기간을 연장할 수 있다.Turmeric radish according to the present invention has no change in the quality of radish radish, and maintains the freshness as it is to improve the crispy taste and texture, and also can enhance the radish radish radish radish radish can extend the shelf life.

Description

울금 압착 단무지용 조미액 및 이를 이용한 단무지{Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same}Seasoning sauce for curcuma squeezed pickled radish and pickled radish {Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same}

본 발명은 울금 압착 단무지용 조미액 및 이를 이용한 단무지에 관한 것으로서, 더욱 상세하게는 소르빈산칼륨, 사카린나트륨, 아황산나트륨, 글리신, L-글루타민산나트륨, 구연산, DL-사과산, 포도당, 폴리인산나트륨, 아스파탐, 빙초산, 치자황색소 및 울금분말을 포함하는 울금 압착 단무지용 조미액 및 상기 조미액을 이용하여 제조한 울금 압착 단무지에 관한 것이다.The present invention relates to a seasoning solution for turmeric compressed radish and radish using the same, more specifically potassium sorbate, sodium saccharin, sodium sulfite, glycine, sodium L- glutamate, citric acid, DL-peracid, glucose, sodium polyphosphate, aspartame, It relates to a seasoning liquid for turmeric compacted radish containing glacial acetic acid, gardenia yellow and turmeric powder, and a turmeric compacted radish prepared using the seasoning liquid.

경제의 급속한 성장 및 가공 식품 산업의 발달로 인해 한국인의 식생활이 변화하여 쌀의 소비가 점차 감소하는 추세이지만, 여전히 쌀을 주식으로 하는 한국인의 전통 식생활을 고려할 때 이에 부합하는 절임류 식품은 중요한 부식이다.The rapid growth of the economy and the development of the processed food industry has led to a change in Korean dietary life, leading to a gradual decrease in rice consumption. .

단무지는 단체 급식 및 분식집에서 소비되는 만두제품, 라면, 짜장면 등과 잘 어울리는 부식 재료로 소비량이 점점 늘어나는 추세이며 일본의 저장음식으로 일식당에서 새콤달콤한 락교나 일식에서는 생강을 초에 절인 초생강이 유명한데 단무지도 일식에 잘 어울리는 식품으로 단무지에 울금을 첨가하여 색다른 맛을 내어 울금의 독특한 향이 입안의 냄새를 없애주고 여러 생선을 먹을 때 각각의 맛을 음 미할 수 있도록 해주며, 살균작용이 있기 때문에 식중독을 예방할 수 있다. 따라서, 울금 압착 단무지는 생선과 함께 먹는 밑반찬이다.Danmu is a popular cork that goes well with dumplings, ramen, and jjajangmyeon that are consumed in group meals and snack shops, and its consumption is increasing.It is a popular Japanese food for sweet and sour rock in Japanese restaurants, and Japanese ginger that is pickled in ginger. Danmu is a food that goes well with Japanese food, and it adds turmeric to the radish to give it a different taste.The unique flavor of turmeric eliminates the smell of the mouth, and makes it possible to taste each taste when eating various fish. Can be prevented. Therefore, turmeric pressed radish is a side dish to eat with fish.

우리나라에서는 카레의 원료, 기능성 발효유제품, 녹즙제품, 울금을 주재료로 이용한 의약품(헤파쿠민 등 33개 제품 등록), 치매(알츠하이머병) 치료제, 천연염료 등으로 이용하고 있으며, 일본에서는 성인건강식품으로 화장품, 차, 건강보조식품 등으로 사용하고 있다.In Korea, we use curry as raw materials, functional fermented milk products, green juice products, pharmaceuticals (33 products including hepacumin) as main ingredients, dementia (Alzheimer's disease), natural dyes, and in Japan as adult health foods. It is used in cosmetics, tea, and health supplements.

미국 및 유럽에서는 기능성 허브(Herb) 식물로 인정 Essence Oil, 타블렛, 분말 등 다양한 제형의 제품이 개발되어 사용되고 있다.In the United States and Europe, a variety of formulations have been developed and used, including Essence Oil, Tablets, and Powders.

우리 지역에서도 울금을 이용한 울금주, 발효울금차, 건조 울금, 울금 청국환 등의 제품이 만들어져 판매되고 있으며, 울금 막걸리도 생산 소비자 선호도 조사를 하고 있으며, 울금을 염료로 이용하여 한과나 떡 및 각종 요리에도 울금을 이용하고 있어 향후 농가소득 확대를 위하여 친환경 재배기술의 확대와 안정적 수량 확보를 위한 생력화 재배 기술을 보급하고 울금의 부가가치 창출을 위한 가공기술의 정립과 소비자의 인식 제고를 위한 홍보 마케팅을 강화한다면 농가소득 증대를 위한 좋은 대체작목이 될 것이다.In our region, products such as turmeric liquor, fermented turmeric tea, dried turmeric, and turmeric Cheonggukhwan are produced and sold.In addition, we research the production preference of turmeric rice wine. Since turmeric is also used for cooking, it is necessary to spread eco-friendly cultivation technology to expand farming income, and to promote viable cultivation technology to secure stable quantity, to establish processing technology to create added value of turmeric, and to promote consumer marketing. If strengthened, it would be a good substitute for increasing farm income.

강황(울금)의 주성분은 향기성분과 curcuminoid의 색소 성분으로 나뉘어 질 수 있는데 강황의 향기성분보다는 curcuminoid에 의한 착색효과가 중요한 것으로 평가되어 오고 있다. 인도, 동남아, 중국에서는 옛날부터 견, 면 염색과 식품의 착색에 이용하여 왔다.The main components of turmeric can be divided into flavor and curcuminoid pigments. Curcuminoid's coloring effect has been considered to be more important than that of turmeric. In India, Southeast Asia, and China, it has been used for dyeing silk, cotton, and food for a long time.

인도 카레에는 반드시 다른 향신료와 함께 울금이나 강황을 배합하여 넣고 있으며 일본에서는 단무지 착색에 이들 색소를 이용하고 있다. 그러나 향신료로 추출 등의 가공 없이 강황 분말로도 식품의 색상을 조절할 수 있다.Indian curry must contain turmeric or turmeric in combination with other spices. In Japan, these pigments are used to color pickled radish. However, turmeric powder can be used to adjust the color of foods without the use of spices for extraction.

이에 본 실험에서 국민소득 향상과 함께 "건강한 심신을 유지하는 삶"을 행복의 척도로 삼는 게 일반적인 추세로 2003년 후반부터 이른바 웰빙 붐이 일기 시작하여 요즈음은 웰빙(참살이)이란 단어가 소비자 상품에 흔하게 눈에 띄고 있고 그만큼 소비자의 문화 형태가 변화하고 있는 것이다. 이러한 국민들의 소비형태에 눈높이를 맞추는 농업의 생산구조도 바뀌어야 할 것이다.Therefore, in this experiment, the general trend is to use "life that maintains a healthy mind and body" as a measure of happiness as well as to improve national income, and so-called well-being boom started in late 2003. It is usually noticeable and the culture form of consumers is changing accordingly. The production structure of agriculture that meets these people's consumption patterns should also change.

한국특허등록 제10-0884721호에는 단무지 제조용 조미액 및 이를 이용한 단무지 그리고 단무지의 제조 방법이 개시되어 있으며, 한국특허등록 제10-0396841호에는 항암 기능성 단무지용 조미 조성물 및 이를 이용하여 조미된 항암기능성 단무지가 개시되어 있으며, 한국특허공개 제2009-0073348호에는 건강 기능성이 강화된 오미자 단무지 및 그 제조방법이 개시되어 있으나, 본 발명의 울금 단무지와는 상이하다.Korean Patent Registration No. 10-0884721 discloses a seasoning solution for producing radish, and Korean radish and a method of preparing radish using the same, and Korean Patent Registration No. 10-0396841 describes a seasoning composition for anticancer functional radish and seasoned anticancer functional radish using the same. Korean Patent Laid-Open Publication No. 2009-0073348 discloses Schizandra chinensis radish and its manufacturing method with enhanced health functionality, but is different from turmeric radish radish of the present invention.

본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명은 울금의 노란색을 이용하여 천연색을 내고 울금의 독특한 향을 살려 울금 압착 단무지를 제조하고자 한다.The present invention has been made by the above-mentioned demands, the present invention is to produce a turmeric pressing radish by using a yellow color of turmeric to give a natural color and utilizing the unique aroma of turmeric.

상기 과제를 해결하기 위해, 본 발명은 소르빈산칼륨, 사카린나트륨, 아황산나트륨, 글리신, L-글루타민산나트륨, 구연산, DL-사과산, 포도당, 폴리인산나트륨, 아스파탐, 빙초산, 치자황색소 및 울금분말을 포함하는 울금 압착 단무지용 조미액을 제공한다.In order to solve the above problems, the present invention includes potassium sorbate, sodium saccharin, sodium sulfite, glycine, L-glutamate, citric acid, DL-peracid, glucose, sodium polyphosphate, aspartame, glacial acetic acid, sulfuric acid and turmeric powder Providing seasoning solution for turmeric crimping radish.

또한, 본 발명은 상기 조미액을 이용하여 제조한 울금 압착 단무지를 제공한다.In addition, the present invention provides turmeric compacted pickled radish prepared using the seasoning liquid.

본 발명에 따른 울금 단무지는 단무지 육질의 변화가 없고, 싱싱함을 그대로 유지시켜 아삭아삭한 맛과 식감을 향상시키며, 또한 단무지의 고급화가 가능하고, 쫄깃쫄깃한 울금 단무지로 유통기간을 연장할 수 있다.Turmeric radish according to the present invention has no change in the quality of radish radish, and maintains the freshness as it is to improve the crispy taste and texture, and also can enhance the radish radish radish radish radish can extend the shelf life.

본 발명의 목적을 달성하기 위하여, 본 발명은 소르빈산칼륨, 사카린나트륨, 아황산나트륨, 글리신, L-글루타민산나트륨, 구연산, DL-사과산, 포도당, 폴리인산나트륨, 아스파탐, 빙초산, 치자황색소 및 울금분말을 포함하는 울금 압착 단무지 용 조미액을 제공한다.In order to achieve the object of the present invention, the present invention is potassium sorbate, sodium saccharin, sodium sulfite, glycine, sodium L- glutamate, citric acid, DL-peracid, glucose, sodium polyphosphate, aspartame, glacial acetic acid, sulfuric acid and turmeric powder Providing seasoning solution for pressing turmeric squeezed containing.

본 발명의 일 구현예에 따른 조미액은 조미액 2000 중량부 기준으로 소르빈산칼륨 4-5 중량부, 사카린나트륨 2-3 중량부, 아황산나트륨 0.8-1.5 중량부, 글리신 2.5-3.5 중량부, L-글루타민산나트륨 0.8-1.5 중량부, 구연산 2.5-3.5 중량부, DL-사과산 3-4 중량부, 포도당 0.5-1.5 중량부, 폴리인산나트륨 0.1-1.0 중량부, 아스파탐 0.1-1.0 중량부, 빙초산 14-17 중량부, 치자황색소 0.05-0.15 중량부 및 울금분말 5-7 중량부를 포함할 수 있으며, 더욱 바람직하게는 조미액 2000 중량부 기준으로 소르빈산칼륨 4.6 중량부, 사카린나트륨 2.3 중량부, 아황산나트륨 1.1 중량부, 글리신 3 중량부, L-글루타민산나트륨 1.1 중량부, 구연산 3 중량부, DL-사과산 3.4 중량부, 포도당 1 중량부, 폴리인산나트륨 0.5 중량부, 아스파탐 0.5 중량부, 빙초산 15.3 중량부, 치자황색소 0.1 중량부 및 울금분말 6 중량부를 포함할 수 있다.Seasoning liquid according to an embodiment of the present invention is based on 2000 parts by weight of seasoning solution potassium sorbate 4-5 parts by weight, sodium saccharin 2-3 parts by weight, sodium sulfite 0.8-1.5 parts by weight, glycine 2.5-3.5 parts by weight, L- glutamic acid Sodium 0.8-1.5 parts by weight, citric acid 2.5-3.5 parts by weight, DL-peric acid 3-4 parts by weight, glucose 0.5-1.5 parts by weight, sodium polyphosphate 0.1-1.0 parts by weight, aspartame 0.1-1.0 parts by weight, glacial acetic acid 14-17 It may include parts by weight, gardenia yellow pigment 0.05-0.15 parts by weight and 5-7 parts by weight turmeric powder, more preferably 4.6 parts by weight of potassium sorbate, 2.3 parts by weight of saccharin sodium, 1.1 parts by weight of sodium sulfite based on 2000 parts by weight of seasoning liquid Parts, 3 parts by weight of glycine, 1.1 parts by weight of sodium L-glutamate, 3 parts by weight of citric acid, 3.4 parts by weight of DL-peric acid, 1 part by weight of glucose, 0.5 parts by weight of sodium polyphosphate, 0.5 parts by weight of aspartame, 15.3 parts by weight of glacial acetic acid, gardenia 0.1 part by weight of yellow pigment and 6 powder of turmeric powder It may include a.

본 발명의 울금 압착 단무지용 조미액의 주재료인 울금은 기원전 600년경부터 기록되어 있는 [앗시리아 식물지] 중에 착색성의 물질로 기재되어 있고, 인도, 동남아, 중국에서는 옛날부터 견, 면의 염색과 식품의 착색에 이용하여 왔다. 염료로 사용할 경우 홍색염색을 위한 하염으로 치자 대신 사용하기도 한다. Turmeric, the main ingredient of the turmeric pressed radish flavoring solution of the present invention, is described as a coloring substance in [Assyrian plant paper] recorded from around 600 BC, and in India, Southeast Asia, and China, dyeing of silk and cotton and coloring of food have been used since ancient times. Has been used. When used as a dye, it is used instead of gardenia as a lower salt for red dyeing.

인도 카레에는 반드시 다른 향신료와 함께 울금을 배합하여 넣고 있다. 이것을 상식하는 사람은 간장이 건강하다고 알려져 있는데, 쿠르쿠민이 간을 강화시키는 효과가 있다. 그 외에 이뇨, 이담 효과와 간장의 해독기능을 촉진하는 작용도 있다고 알려져 있으며, 일본에서는 단무지의 착색에 울금 색소를 이용하고 있다. 한방에서는 뿌리줄기를 강황, 덩이뿌리를 울금이라고 한다. 특히 강황을 건위약, 통경약으로 사용해왔고, 코피, 피오줌, 토혈에 쓴다.Indian curry must contain turmeric with other spices. This common sense is said to be healthy liver, curcumin has the effect of strengthening the liver. In addition, it is known to promote diuretic, dipharytic effect, and liver detoxification function. In Japan, turmeric pigment is used for coloring of radish. In one shot, root stems are called turmeric and tuber roots. In particular, turmeric has been used as a placebo and painkiller, and is used for nosebleeds, pissing, and blood.

강황은 울금을 기원식물로 약용하는 부위에 따라 울금과 강황으로 나뉜다.Turmeric is divided into turmeric and turmeric, depending on the site of medicinal turmeric as the plant of origin.

옛 동의 문헌에 기재된 식물형태, 약성 등을 보면 울금은 식물의 덩이뿌리를 이용하는 반면, 강황은 식물의 줄기뿌리를 이용하여 맛은 울금보다 더 매우며 색은 울금보다 더 진한 오렌지색을 나타낸다고 하였다. According to the plant type, weakness, etc. described in the old East literature, turmeric uses the tuber root of the plant, while turmeric uses the stem root of the plant, the taste is much higher than turmeric, and the color is darker than turmeric.

본초학에서는 강황을 생약으로 사용시 성질이 따뜻해서 혈액순환을 촉진하고 통증을 제거하는 효과가 탁월하다고 하였다.According to the herbology, turmeric is used as a herbal medicine, so it is excellent in promoting blood circulation and removing pain.

효능을 살펴보면, 어혈을 제거하는 작용이 강하므로 생리통을 완하시키고, 간기능장애로 옆구리가 아픈 것을 제거하며, 종기의 초기증상에 소염, 진통효과가 높아 주로 외용하며, 풍한습이 원인이 되어 일어나는 사지마비동통에 해동피, 강활을 배합하여 내복하거나 외용하여 치료하며, 항생, 항암, 소염의 특성을 갖는다.In terms of efficacy, the effect of removing the blood blood is strong, so as to relieve menstrual pain, remove the side pain due to liver dysfunction, the anti-inflammatory and analgesic effect in the early symptoms of the boil is mainly externalized, caused by abundant humidity It is treated with internal medicine or external treatment by combining thawing blood and vigor with quadriplegic pain. It has the characteristics of antibiotic, anticancer and anti-inflammatory.

본 발명의 울금 압착 단무지용 조미액에 이용되는 나머지 재료인 소르빈산칼륨, 사카린나트륨, 아황산나트륨, 글리신, L-글루타민산나트륨, 구연산, DL-사과산, 포도당, 폴리인산나트륨, 아스파탐, 빙초산 및 치자황색소는 시판되는 것을 이용할 수 있다.Potassium sorbate, sodium saccharin, sodium sulfite, glycine, L-glutamate, citric acid, DL-peracid, glucose, sodium polyphosphate, aspartame, glacial acetic acid and gardenia yellow are Commercially available ones can be used.

본 발명은 또한, 탈염 및 압착한 무에 본 발명에 따른 울금 단무지용 조미액을 첨가하여 조미, 숙성하여 제조한 것을 특징으로 하는 울금 압착 단무지를 제공한다.The present invention also provides turmeric compressed radish prepared by adding the seasoning liquid for turmeric radish according to the present invention to desalted and pressed radish.

본 발명의 울금 압착 단무지는 국내산 무를 이용하여 염도 18~20%의 소금 용 액에서 무를 절인 후, 탈염 및 세척 과정을 거쳐 염도 8~10%로 조정한다. 이후 세척 및 탈피 과정을 거친 후, 제단(슬라이스) 과정을 거치는데, 이때 무를 용도에 맞게 절단한다. 그런 다음, 압착 탈수 과정을 거치는데, 여름에는 압착기계로 12시간 눌러 수분을 빼고, 겨울에는 24시간 이상 눌러준다. 다음으로 본 발명의 조미액을 넣고 숙성을 시키는데, 숙성 과정은 조미액 2kg에 울금분말 6g을 물에 희석시킨 후 거름망에 넣고 걸러서 분말가루가 남지 않도록 하여 만든 조미액을 압착무에 부어서 손으로 비벼 덩어리를 풀어준 다음 무가 조미액 속에 잠겨 있도록 한 후 SUS 누름판으로 눌러준 후 3일간 침지 및 숙성한다 (압착무가 조미액 위로 올라오지 않도록 한다). 압착된 무가 조미액이 침투되어 압착무가 살아나므로 물기가 없어지고 압착무에 스며들어 새콤달콤 맛과 오돌오돌, 쫄깃쫄깃한 식감이 좋아진다. 1차 내포장(진공포장) 및 2차 외포장(종이박스)을 수행한다.The turmeric pressed radish of the present invention is pickled in a salt solution of 18 ~ 20% salinity using domestic radish, and then adjusted to 8 ~ 10% salinity through a desalting and washing process. After washing and stripping process, the altar (slice) process, which is cut to suit the purpose. Then, the dehydration process is carried out. In the summer, the pressing machine is pressed for 12 hours to release moisture, and in winter, press for more than 24 hours. Next, the seasoning liquid of the present invention is added and aged. The aging process is to dilute 6 g of turmeric powder in water and put it in a strainer so that no powder is left by filtering it. After immersing the radish in seasoning solution, press it with SUS pressure plate and immerse and mature for 3 days. Pressed radish seasoning liquid penetrates and the dried radish survives, so that the water disappears and soaks in the radish to improve the taste of sweet and sour taste, odol, and chewy texture. First inner packaging (vacuum packaging) and second outer packaging (paper box) are performed.

이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

실시예Example

실시예Example 1: 본 발명의  1: of the present invention 울금Turmeric 압착 단무지용  Pressed radish 조미액의Seasoning 제조 Produce

본 실험에 사용한 울금은 진도강황영농조합법인 전남 진도군 지산면 삼당리에서 구입한 진도산 울금분말 100%을 이용하였다.The turmeric powder used in this experiment was 100% of Jindosan Ulum powder purchased from Samdang-ri, Jisan-myeon, Jindo-gun, Jeonnam, Korea.

본 발명의 울금 압착 단무지용 조미액은 하기와 같이 제조되었으며, 각 조미 성분의 함량은 하기 표 1과 같다.Seasoning solution for turmeric pressing radish of the present invention was prepared as follows, the content of each seasoning component is shown in Table 1.

표 1. 울금 압착 단무지용 조미액의 성분 및 함량Table 1.Constituents and Contents of Seasoning Solution for Turmeric Pressed Radish

첨가제명Additive Name amount water 2000ml2000 ml 압착무Pressing 2kg2 kg 소르빈산칼륨Potassium Sorbate 4.6g4.6 g 사카린나트륨Saccharin Sodium 2.3g2.3g 아황산나트륨Sodium sulfite 1.1g1.1 g 글리신 Glycine 3g3g L-글루타민산나트륨Sodium L-Glutamate 1.1g1.1 g 구연산Citric acid 3g3g DL-사과산DL-apple mountain 3.4g3.4 g 포도당glucose 1g1 g 폴리인산나트륨Sodium polyphosphate 0.5g0.5 g 아스파탐Aspartame 0.5g0.5 g 빙초산Glacial acetic acid 15.3g15.3 g 울금분말(국내산)Turmeric powder (domestic) 6g6 g 치자황색소Gardenia Yellow 0.1g0.1g

실시예Example 2: 본 발명의  2: of the present invention 울금Turmeric 압착 단무지의 제조 Preparation of pressed radish

본 발명의 울금 압착 단무지는 하기와 같이 제조되었다. 무는 2008년 10월에 생산한 무를 소금에 절여 일정기간(2~3개월) 경과 후 적정 수준의 염도가 유지되도록 탈염하여 사용하였다.The turmeric compacted radish of the present invention was prepared as follows. Radish was used in October 2008 by salting the radish produced in October 2008 to maintain the proper salinity after a certain period of time (2 to 3 months).

단무지 제조방법으로는 무를 세척 후 절임 탱크에서 2~3개월간 소금에 절인 후, 적정 수준의 염도와 숙성을 시킨 후 탈염하고, 식품첨가물로 조미하는 방법에, 압착 기계를 사용하여 무를 인위적으로 압착하여 수분을 제거하여 쫄깃쫄깃한 무의 조직을 살려 최종 제품인 단무지의 식감을 살린 제조방법이다.In the method of manufacturing pickled radish, the radish is washed and then pickled in a pickling tank for 2 to 3 months, aged with appropriate salinity and desalted, seasoned with food additives, and artificially squeezed with radish using a pressing machine. It is a manufacturing method that utilizes the texture of sweet radish as the final product by removing moisture and making use of chewy radish tissue.

본 발명의 울금 압착 단무지는 국내산 무를 이용하여 염도 18~20%의 소금 용액에서 무를 절인 후, 탈염 및 세척 과정을 거쳐 염도 8~10%로 조정한다. 이후 세척 및 탈피 과정을 거친 후, 제단(슬라이스) 과정을 거치는데, 이때 무를 용도에 맞게 절단한다. 그런 다음, 압착 탈수 과정을 거치는데, 여름에는 압착기계로 12시 간 눌러 수분을 빼고, 겨울에는 24시간 이상 눌러준다. 다음으로 본 발명의 조미액을 넣고 숙성을 시키는데, 숙성 과정은 조미액 2kg에 울금분말 6g을 조미물에 희석시킨 후 거름망에 넣고 걸러서 분말가루가 남지 않도록 하여 만든 조미액을 압착무에 부어서 손으로 비벼 덩어리를 풀어준 다음 무가 조미액 속에 잠겨 있도록 한 후 SUS 누름판으로 눌러준 후 3일간 침지 및 숙성한다 (압착무가 조미액 위로 올라오지 않도록 한다). 압착무에 조미액이 잘 침투한 다음 새콤달콤한 맛과 오돌오돌 쫄깃쫄깃한 식감이 좋아지면 이후에, 1차 내포장(진공포장) 및 2차 외포장(종이박스)을 수행한다.The turmeric compacted radish of the present invention is pickled in a salt solution of 18-20% salinity using domestic radish, and then adjusted to a salinity of 8-10% by desalting and washing. After washing and stripping process, the altar (slice) process, which is cut to suit the purpose. Then, the dehydration process is carried out. In the summer, the pressing machine is pressed for 12 hours to release moisture, and in winter, the pressing is performed for 24 hours or more. Next, the seasoning liquid of the present invention is added and aged, and the aging process is diluted 2 g of turmeric powder in seasoning liquid, and then put into a sieve and filtered to pour the seasoning liquid so that powder powder does not remain in the squeezed radish. After releasing, allow radish to be immersed in seasoning solution, press it with SUS pressing plate, and soak for 3 days to immerse (make sure compressed radish does not rise above seasoning solution). After the seasoning liquid penetrates the pressed radish well, and the sweet and sour taste and chewy texture is improved, the first inner packaging (vacuum packaging) and the second outer packaging (paper box) are performed.

실시예Example 3: 관능 검사 3: sensory test

시중에서 판매되는 일반 단무지와 본 발명에서 제조한 울금 압착 단무지를 20명의 대학생들에게 나누어 주고 색, 향, 맛, 조직감 및 전체적 기호도에 대하여 5점 척도법 (5; 아주 좋음, 1; 아주 나쁨)으로 실시하였다. 관능 검사 결과는 하기 표 2와 같다.Commercially available plain radishes and turmeric pressed radish prepared in the present invention were distributed to 20 college students and conducted on a five-point scale (5; very good, 1; very bad) for color, aroma, taste, texture, and overall preference. It was. Sensory test results are shown in Table 2 below.

표 2. 단무지에 대한 관능검사 결과Table 2. Sensory test results for radish

color incense flavor 조직감Texture 전체적 기호도Overall likelihood 일반 단무지Plain pickled radish 3.53.5 3.63.6 3.43.4 3.53.5 3.53.5 울금 압착 단무지Turmeric squeezed radish 4.34.3 4.34.3 4.14.1 4.14.1 4.24.2

상기 표 2에서 알 수 있는 바와 같이, 본 발명에서 제조한 울금을 이용한 단무지가 일반적인 단무지에 비해 모든 관능 검사 항목에서 높은 값을 보여 울금 고유의 노란색과 특특한 향을 살릴 수 있는 것으로 나타났다.As can be seen in Table 2, the radish using the turmeric produced in the present invention showed a higher value in all the sensory test items compared to the general radish, it was shown that the turmeric inherent in the yellow and the special aroma.

Claims (3)

조미액 2000 중량부 기준으로 소르빈산칼륨 4-5 중량부, 사카린나트륨 2-3 중량부, 아황산나트륨 0.8-1.5 중량부, 글리신 2.5-3.5 중량부, L-글루타민산나트륨 0.8-1.5 중량부, 구연산 2.5-3.5 중량부, DL-사과산 3-4 중량부, 포도당 0.5-1.5 중량부, 폴리인산나트륨 0.1-1.0 중량부, 아스파탐 0.1-1.0 중량부, 빙초산 14-17 중량부, 치자황색소 0.05-0.15 중량부 및 울금분말 5-7 중량부를 포함하는 울금 압착 단무지용 조미액.4-5 parts by weight of potassium sorbate, 2-3 parts by weight of sodium saccharin, 0.8-1.5 parts by weight of sodium sulfite, 2.5-3.5 parts by weight of glycine, 0.8-1.5 parts by weight of sodium L-glutamate, and 2.5- citric acid 3.5 parts by weight, 3-4 parts by weight of DL-peracid, 0.5-1.5 parts by weight of glucose, 0.1-1.0 parts by weight of sodium polyphosphate, 0.1-1.0 parts by weight of aspartame, 14-17 parts by weight of glacial acetic acid, 0.05-0.15 weight of Gardenia yellow Seasoning solution for turmeric crimped pickled radish comprising 5-7 parts by weight of turmeric and turmeric powder. 삭제delete 탈염 및 압착한 무에 제1항에 따른 울금 단무지용 조미액을 첨가하여 조미, 숙성하여 제조한 것을 특징으로 하는 울금 압착 단무지.Turmeric compressed radish was prepared by adding the seasoning liquid for turmeric radish according to claim 1 to desalted and pressed radish.
KR1020090078231A 2009-08-24 2009-08-24 Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same KR101157634B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020090078231A KR101157634B1 (en) 2009-08-24 2009-08-24 Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020090078231A KR101157634B1 (en) 2009-08-24 2009-08-24 Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same

Publications (2)

Publication Number Publication Date
KR20110020557A KR20110020557A (en) 2011-03-03
KR101157634B1 true KR101157634B1 (en) 2012-06-19

Family

ID=43929768

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020090078231A KR101157634B1 (en) 2009-08-24 2009-08-24 Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same

Country Status (1)

Country Link
KR (1) KR101157634B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101268826B1 (en) 2012-10-15 2013-05-28 박지은 Seasoning sauce for pickled radish and method for manufacturing thereof
KR20170022725A (en) 2015-08-21 2017-03-02 오정호 Method for manufacturing pickled radish comprising functional dietary fiber and pickled radish comprising functional dietary fiber manufactured by the same
KR101720465B1 (en) 2016-09-02 2017-04-10 이반석 A method manufacturing of pickled radish using tangerine extract
KR20180056883A (en) * 2016-11-21 2018-05-30 이지연 Method for Manufacturing Pickled Perilla Leaf Using Deep Ocean Water

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102907646B (en) * 2012-10-25 2014-02-26 遵义市刘胡子食品有限公司 Fermented chili hotpot condiment and making method thereof
KR101404852B1 (en) * 2013-03-29 2014-06-09 원종녀 A process for the preparation of a rice cakes in black bean sauce containing curcuma longa L and the rice cakes in black bean prepared therefrom
KR101909600B1 (en) * 2016-02-24 2018-10-18 손순랑 Processed daikon and method for processing the same
KR102432923B1 (en) * 2020-04-03 2022-08-17 주식회사 한울 Chicken radish seasoning using pineapple concentrate
KR102200916B1 (en) * 2020-04-10 2021-01-11 안선이 Method for manufacturing health pickled radish using turmeric and health pickled radish using turmeric manufactured by the same

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090013931A (en) * 2007-08-03 2009-02-06 강삼문 Seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090013931A (en) * 2007-08-03 2009-02-06 강삼문 Seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101268826B1 (en) 2012-10-15 2013-05-28 박지은 Seasoning sauce for pickled radish and method for manufacturing thereof
KR20170022725A (en) 2015-08-21 2017-03-02 오정호 Method for manufacturing pickled radish comprising functional dietary fiber and pickled radish comprising functional dietary fiber manufactured by the same
KR101720465B1 (en) 2016-09-02 2017-04-10 이반석 A method manufacturing of pickled radish using tangerine extract
KR20180056883A (en) * 2016-11-21 2018-05-30 이지연 Method for Manufacturing Pickled Perilla Leaf Using Deep Ocean Water
KR101955405B1 (en) 2016-11-21 2019-03-07 이지연 Method for Manufacturing Pickled Perilla Leaf Using Deep Ocean Water

Also Published As

Publication number Publication date
KR20110020557A (en) 2011-03-03

Similar Documents

Publication Publication Date Title
KR101157634B1 (en) Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same
KR101973386B1 (en) Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same
KR100598145B1 (en) A processed product of sea slug and a method for preparation thereof
CN103549317A (en) Processing method for grain-dipped flavor chili
KR100738658B1 (en) Composition comprising propolis for producing meat seasoning sauce and method thereof
KR101314568B1 (en) Making method of lotus root
KR20170136710A (en) The method of sesame soy sauce pickled pickles
KR101589173B1 (en) Method for producing blue crab preserved in soy sauce using Lonicera Japonica and blue crab preserved in soy sauce using Lonicera Japonica produced by the same method
KR20140083507A (en) Salad dressing comprising mulberry and method for preparing the same
KR101157635B1 (en) Seasoning sauce for Curcuma longa radish-wrapped and radish-wrapped using the same
KR20030048370A (en) Food preservative composition and food comprising the same
KR20170025666A (en) Production Method of Soy Sauce Using Oriental Medicinal Material
KR101838061B1 (en) Method for producing sauce for rice
KR101401646B1 (en) Manufacturing method of functional noodle and functional noodle manufactured by the same
KR100743155B1 (en) Garlic sauce fermented in soybean sauce and oriental medicine extract
KR101662150B1 (en) Chokochujang using mulberry vinegar
KR102182266B1 (en) Method for producing sprout ginseng pickle and sprout ginseng pickle produced by the same method
KR101454863B1 (en) Method for manufacturing of dumpling containing lotus root
KR101020514B1 (en) Mulberryleaves pickled kimchi and manufacturing method for the same
KR100708778B1 (en) Process of manufacturing a red ginseng pickle
KR20200109210A (en) Hypernutritive HMR, instant noodle soup with enhanced antioxidant activity
CN110859285A (en) Pickled Chinese cabbage rabbit and preparation method thereof
KR101645358B1 (en) Ooctopus seasoned soy sauce using for japanese apricot spirits and it's manufacturing process
KR101173211B1 (en) Manufacturing method of instant soybean paste
KR101435915B1 (en) Salted laver comprising Schisandra chinensis seed oil and preparation method thereof

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20150604

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20160610

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20170413

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20180521

Year of fee payment: 7

FPAY Annual fee payment

Payment date: 20190523

Year of fee payment: 8