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

Abstract

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.

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

Seasoning sauce for curcuma squeezed pickled radish and pickled radish {Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same}

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.

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. .

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.

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.

In the United States and Europe, a variety of formulations have been developed and used, including Essence Oil, Tablets, and Powders.

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.

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.

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.

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.

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.

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.

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.

In addition, the present invention provides turmeric compacted pickled radish prepared using the seasoning liquid.

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.

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.

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.

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.

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.

Turmeric is divided into turmeric and turmeric, depending on the site of medicinal turmeric as the plant of origin.

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.

According to the herbology, turmeric is used as a herbal medicine, so it is excellent in promoting blood circulation and removing pain.

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.

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.

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.

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.

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.

Example

Example  1: of the present invention Turmeric  Pressed radish Seasoning  Produce

The turmeric powder used in this experiment was 100% of Jindosan Ulum powder purchased from Samdang-ri, Jisan-myeon, Jindo-gun, Jeonnam, Korea.

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.

Table 1.Constituents and Contents of Seasoning Solution for Turmeric Pressed Radish

Additive Name amount water 2000 ml Pressing 2 kg Potassium Sorbate 4.6 g Saccharin Sodium 2.3g Sodium sulfite 1.1 g Glycine 3g Sodium L-Glutamate 1.1 g Citric acid 3g DL-apple mountain 3.4 g glucose 1 g Sodium polyphosphate 0.5 g Aspartame 0.5 g Glacial acetic acid 15.3 g Turmeric powder (domestic) 6 g Gardenia Yellow 0.1g

Example  2: of the present invention Turmeric  Preparation of pressed radish

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).

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.

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.

Example  3: sensory test

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.

Table 2. Sensory test results for radish

color incense flavor Texture Overall likelihood Plain pickled radish 3.5 3.6 3.4 3.5 3.5 Turmeric squeezed radish 4.3 4.3 4.1 4.1 4.2

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)

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. delete Turmeric compressed radish was prepared by adding the seasoning liquid for turmeric radish according to claim 1 to desalted and pressed radish.