KR101510685B1 - Wild plants having good taste and method for long term preservation thereof - Google Patents

Abstract

The preservation of wild vegetables such as bracken, fenugreek, fennel, bellflower, dodeca, dahlia, dalayen, plantain, ogupi, dandelion, gondre, (B) a step of dewatering the acidic fruits containing moisture by washing in the step (a); and (d) drying the dried almonds. (C) providing an additive to be mixed with the wild vegetables and adding the additive to dehydrated wild vegetables to prepare a mixture; (d) providing the mixture prepared in the step (c) (E) sterilizing the packaging material prepared in the step (d) with hot water or steam, thereby preparing a composition containing an aliquot of Escherichia coli or common bacteria It can be preserved for a long period so that no nutrients are destroyed.

Description

{Wild plants having good taste and method for long term preservation thereof}

The present invention relates to an acidic seasoning having palatability and a preservation extending method thereof, and more particularly to a seasonal acidic seasoning which preserves wild vegetables such as fern, bracken, fennel, bellflower, Which has palatability to be able to be eaten for soup or bibimbap, and its preservation extension method.

Nabe (rice bran) and bibimbap (rice bran) are our own food, a mixture of various herbs and vegetables, and sauces, especially kochujang. Currently, bibimbap is also offered as an in-flight meal as a unique Korean food, and it is positioned as one of the foods that foreigners praise.

This kind of soup or bibimbap contains wild herbs.

Wild herbs are rich in various nutrients such as minerals, vitamins and minerals, and their flavors and tastes are excellent. Therefore, many people enjoy foods prepared with wild herbs. The predominant habitat of wild hawthorn, Korean crab, crab, and aquatic reptiles, which are popular among Korean people, is that they can not consume young leaves in spring and use them as food materials, but they can not consume all of the pickled wild plants in a short period of time. Dried in the shade to keep it dry, so that it can be eaten even when not in season.

In case of preserving the dried wild herbs, there is an advantage that it can maintain the inherent flavor, but it is difficult to keep for a long time because it is easy to be overwhelmed when the moisture becomes large, and in order to make food that can be eaten, It is inconvenient to have to undergo the cooking process.

One example of the technique for solving such a problem is described in Documents 1 and 2 below.

For example, the following patent document 1 discloses a method for manufacturing a gondola, comprising the steps of: curing and cleaning a gill (Cirsium setidens), heat treating the gondola so that the entire gondola is immersed in hot water of 90 to 100 캜 for 5 to 10 minutes, The mixture is immersed in cold water for 30 minutes and dehydrated. The mixture is mixed with 90 to 95% by weight of purified water, 0.1 to 0.5% by weight of acid, 0.1 to 1% by weight of gum, 0.5 to 2% Preparing a gonadal mixture by mixing the gonadal herb including a dehydrated gonads, side waves, blue pepper and sesame to the gonadal mixture, and lyophilizing the gonadal mixture, And a method for producing the same.

In addition, Patent Document 2 discloses a method of mixing 100% or more of salt by weight with respect to wild herbs and storing the same in a storage container for 2-4 months to remove the wild herbs from the salt, Drying the dried wild herbs in the well-ventilated shade, and drying the dried wild herbs with the fermented broodstock fermented product of the same kind as the prune fermented broth and the flower powder of chamomile And immersing the mixture in the fermentation broth for aging for 6 months or longer.

Patent Document 3 discloses a thawing step of defrosting giblets in boiling water and thawing frozen giblets at room temperature for at least 10 hours, a pre-cooking stage for preparing giblets for cooking giblets using the thawed gibbons and rice, A cooking step of covering the above-mentioned gondre herb and the lid of the pot containing the rice, boiling for about 27 to about 32 minutes in a high heat to make ghreb nodule rice, about 8 to 10 minutes after turning off the high heat used in the cooking step And a post-cooking step of finishing the boned soup rice by introducing the boned soup noodle.

Korean Registered Patent No. 10-1214510 (registered on December 14, 2012) Korean Registered Patent No. 10-1095873 (registered on December 13, 2011) Korean Registered Patent No. 10-0589649 (registered on Jun. 2006)

However, in the conventional technology including the above-described Patent Document 1, the method of quenching at -50 ° C to -80 ° C to preserve the herb breaks down the texture of the wild vegetables, resulting in poor texture preference, There has been a problem that it is inconvenient to perform thawing when consumed.

In addition, since the above-described conventional technique employs a high-temperature autoclaving method at 115 ° C to 125 ° C for 10 minutes to 30 minutes, there is a problem that the vitamin C contained in the wild vegetables is destroyed or the texture is deteriorated, .

In addition, in the method of sterilizing with an organic acid such as vitamin C, malic acid or citric acid at 80 ° C to 95 ° C for 10 minutes to 20 minutes, there is a limit to apply to various acidic plants with an excessive acid taste.

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide an acid-fastfood which has the longest preservation period and can be circulated in a refrigerated state.

Another object of the present invention is to provide an acidulant having a palatability which can be preserved for a long period of time and which is ingested regardless of the picking season of wild vegetables and the convenience of cooking is ensured, and a preservation extending method thereof.

Another object of the present invention is to provide an acid-fastening method for preserving long-term preservation without loss of nutrients of wild vegetables and its preservation extending method.

In order to attain the above object, the present invention provides a method for extending preservability of an acidic vegetable having palatability, comprising the steps of: (a) cooling the raw vegetable with boiling water for 1 minute to 30 minutes, (C) providing an additive to be mixed with the above-mentioned acidic fruits, and adding said additive to dehydrated acidic fruits in said step (b) to prepare a mixture (D) providing a package by vacuum packing the mixture prepared in the step (c), (e) sterilizing the package prepared in the step (d) with hot water or steam .

The method may further include the step of: (f) cooling the sterilized package in step (e) to 10 ° C or less and then refrigeration.

In the method for extending the preservability of an acidic vegetable having palatability according to the present invention, the acidulant is any one of bracken, bracken, crab, bellflower, bellflower, bell, dalia, plantain, do.

(A) is tempered at 95 to 100 ° C, the cooling water is at most 20 ° C, and the step (b) is centrifuged at 10 rpm to 500 rpm. In the method of extending preservability of an acidic vegetable having palatability according to the present invention, Wherein the additive of step (c) is selected from the group consisting of 3 to 50% by weight of soybean paste, 3 to 50% by weight of sugar, 3 to 50% by weight of sugar, 10 to 50% (E) is performed for 5 minutes to 30 minutes in hot water at 60 to 95 ° C.

In order to achieve the above-mentioned object, the present invention is also directed to a method for extending the preservability of an acidic seasoning having palatability as described above.

As described above, according to the present invention, it is possible to obtain an effect of preserving long-term storage of nutrients without destroying the growth of Escherichia coli and common bacteria of wild vegetables.

According to the present invention, it is possible to easily cook bibimbap or the like simply by separating the packaging material.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a method for preserving wild vegetables according to the present invention;
Fig. 2 is a photograph showing an example of packed wild vegetables according to the preservation extension method of the wild vegetables of Fig. 1;

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

As an example of wild apples applied to the present invention, a gondola will be described.

Gondra (Cirsium setidens) is a perennial herbaceous herbaceous perennial plant, having a stem height of 1 m, straight roots, trunks with many branches, horny leaves, pointed ends, lengths of 15 to 35 cm. There are some hairs on the surface of the leaf, the back is white, and the edges are flat or pricklike. The flower is reddish purple with a diameter of 3 ~ 4 cm, and one stem of the stem is on the end of the stem and branch, and flowers bloom from July to October and the fruit ripens in November.

These gondores are wild living in the highlands of Taebaeksan Mountain, and they are characterized by their soft, soft and unique flavors. Gondre, which has been eaten as a wild plant since ancient times, is a special product of Gangwon-do Jeongseon and Pyeongchang and is collected every May. The young sunde of gondre can be cooked in a variety of ways, such as pickling herbs, pickles, fried foods, wrapped raw food, and so on. Gondre is known to be good for preventing adult diseases because it has many carbohydrates, proteins, calcium, and vitamin A. It is said that the juice of the gondre leaf has a cleaning effect and the roots are dried, Gondre is used as a remedy for gynecological diseases in civilian besides hemostasis, inflammation, diuretic effect, geothermal heat, fever,

Such gondolas are often consumed with side dishes such as seasoned or added to some dishes, but there is a limit to how to eat. Also, since the period of time that can be taken is very limited, there is a limit that can be taken only at a specific time.

The present invention has been made to solve the problem of wild vegetables that can be consumed only at a specific time.

Hereinafter, the constitution of the present invention, in which the above-mentioned acidic vegetables are stored for a long period of time without loss of nutrients and maximizes the convenience of cooking and can be taken on the spot, will be described with reference to the drawings.

FIG. 1 is a process diagram for explaining a method of preserving wild vegetables according to the present invention, and FIG. 2 is a photograph showing an example of wild vegetables packed according to a preservation extension method of wild vegetables of FIG. 1.

As shown in Fig. 1, firstly, wild vegetables such as fern, bracken, bellworm, bellflower, dodecahedrill, dahliaceae, plantain, acanthopan, dandelion, After being boiled for 1 to 30 minutes, it is cooled and washed with cooling water, for example, cooling water at 20 ° C or less (S10).

The range of the temperature and time of the boiling water varies depending on the amount of wild vegetables and the type of wild vegetables, so that the range is not particularly limited. For example, it takes about 2 ~ 3 minutes for chewing ginseng and 10 ~ 30 minutes for roots and roots. The temperature of the cooling water may be 25 캜 or less, specifically about 5-10 캜, which is the ordinary tap water temperature.

Also, in the above description, the process of washing the mountainous vegetables with the cooling water has been described, but the present invention is not limited to this.

Next, in step S 10, the acidic fruits and vegetables containing water are dewatered by washing (S 20).

Such dewatering is performed by a centrifugal dehydrator at 10 rpm to 500 rpm. The range of the speed of the dehydrator may be variable depending on the type of wild vegetables and, for example, the contrast between the deep-fried pickles and the bellflower ingesting the root portions, and varies depending on the amount of wild vegetables to be dewatered. The lower and upper limits of the speed range are not particularly limited. The dewatering may be performed by allowing the dewatered water to stand for 5 minutes to 24 hours.

Next, an additive to be mixed with the above-mentioned wild vegetables is prepared, and the additive is added to the dehydrated wild greens in step S20 to prepare a mixture (S30).

Wherein the additive is selected from the group consisting of 3 to 50% by weight of soybean paste, 3 to 50% by weight of saccharides, 3 to 50% by weight of fats and oils, 1 to 40% % By weight.

According to the taste of the person to be consumed, the soybean paste may include miso, kochujang, or soy sauce, and the content may be 3 wt% to 50 wt%, depending on the taste of the person to be consumed. And therefore the lower limit and the upper limit are not particularly limited.

The saccharide may include sugar, glucose, oligosaccharide, starch syrup, fructose, dextrin and the like. The content of the saccharide may be 3 wt% to 50 wt%, for example, And therefore the lower limit and the upper limit are not particularly limited.

Also, the above-mentioned oils may include sesame oil, perilla oil, soybean oil, olive oil, grape seed oil, canola oil and the like, and depending on the taste of the person to be ingested at 3 wt% to 50 wt% And the like. Therefore, the lower limit and the upper limit are not particularly limited.

The fermentation enzyme solution contains a fermentation enzyme solution such as leaf vegetables, bulbous plants, fruits, seaweeds, etc., and it is realized according to the taste of a person to be ingested in an amount of 1 to 40% by weight. Therefore, the lower limit and the upper limit are particularly limited It is not.

Next, as shown in FIG. 2, the mixture prepared in the step S30 is vacuum packed to prepare a package (S40). Such a vacuum packaging can be easily realized by a conventional vacuum packaging technique, and it is provided in a range of, for example, 30 ml to 3 l depending on the use.

Thereafter, the packaging material prepared in step S40 is sterilized with hot water or steam (S50).

It is preferable that the sterilization of step S50 is carried out for 5 to 30 minutes in hot water of 60 to 95 캜. The temperature range and the time range of sterilization may vary depending on the kind of the acidic fruits and the size of the packaged container as described above, and the lower limit and the upper limit are not particularly limited. In case of steam sterilization, steam pressure of 1KG / ㎠ at 0.2KG / ㎠ is sterilized by exposure for 5 minutes to 30 minutes.

Next, the sterilized package in step S50 is cooled in a temperature range of 10 DEG C or below, for example, the tap water temperature as described above, or in an exclusive refrigerator having an upper limit of 10 DEG C (S60). This temperature range is also a condition for maintaining freshness in a normal food store, and is not specified for preserving wild vegetables according to the present invention.

By maintaining such a refrigeration condition, it is possible to prepare wild vegetables having a shelf life of about 6 months.

As described above, the results of the preservation test for the wild vegetables prepared according to the present invention are shown in Table 1 below. The test according to the following Table 1 is the result performed by the applicant's laboratory.

Start 30 days 60 days 90 days 120 days 150 days 180 days 210 days pH 4.3 4.3 4.3 4.3 4.3 4.3 4.0 3.8 Coliform number voice voice voice voice voice voice voice voice General bacterial count 1 x 10 ² 1 x 10 ² 1 x 10 ² 1 x 10 ² 1 x 10 ² 1 x 10 ³ 1 × 10 ⁵ 1 x 10 ⁸

Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

By using an acid-fast-fodder having palatability according to the present invention and a preservation elongation method of the present invention, it is possible to preserve long-term preservation of nutrients without proliferation of Escherichia coli and common bacteria of wild vegetables.

Claims (5)

(a) pouring the wild vegetables in boiling water for 1 to 30 minutes, cooling and washing with cooling water,
(b) dewatering an acidic vegetable containing moisture by washing in the step (a)
(c) providing an additive to be mixed with the above-mentioned wild vegetables, and adding said additive to dehydrated wild vegetables in said step (b) to prepare a mixture,
(d) providing a package by vacuum packing the mixture prepared in the step (c)
(e) sterilizing the package prepared in step (d) with hot water or steam,
(f) cooling the sterilized package in step (e) to below 10 < 0 > C and refrigeration,
Wherein the hazelnut is a gonade, and the mixture comprises gonads, sweet potatoes, saccharides, oils, fermentation enzyme solution, and the gonads comprise 10 wt% to 80 wt% And 3 to 50% by weight of a fermentation enzyme solution; and 1 to 40% by weight of a fermentation enzyme solution. delete delete The method according to claim 1,
Wherein step (a) is tempered at 95 ° C to 100 ° C, the cooling water is at most 20 ° C,
Wherein step (b) is carried out by centrifugal dehydrator or natural dehydration of from 10 rpm to 500 rpm,
Wherein step (e) is carried out for 5 minutes to 30 minutes at a steam temperature of 60 ° C to 95 ° C or a steam pressure of 1KG / cm 2 at 0.2KG / cm 2. An aldehyde characterized by being produced by the preservation extension method of the acidic acidic fruits having palatability as claimed in claim 1 or 4.

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