KR101718304B1 - White radish cabbage having fructose polymer and manufacturing method thereof - Google Patents

Abstract

A white radish cabbage according to the present invention includes a fructose polymer and has an excellent edible fiber function, thereby inhibiting cholesterol absorption, alleviating obesity, and promoting the absorption of bivalent metal ions (Fe^2^+, Ca^2^+, Mg^2^+, Cu^2^+, Zn^2^+) which are minerals. Thus, the white radish cabbage is beneficial to health. Moreover, the white radish cabbage according to the present invention adjusts the temperature of water used during a desalting process to a predetermined range, so a desalting effect is improved. Accordingly, the crunchy chewing texture thereof can be maintained, and freshness is maintained even when the same is stored for a long time. Also, high storage stability can be ensured.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a white radish cabbage containing fructose polymer and a manufacturing method thereof,

More particularly, the present invention relates to a method for producing a tamoxifen and a method for producing the same. More specifically, the present invention relates to a tamoxifen, which comprises a fructose polymer to improve texture, inhibit cholesterol absorption, improve obesity, promote absorption of minerals, And a fructose-containing polymer capable of maintaining an excellent texture and freshness by controlling the feces polymer and a method for producing the same.

Ssamum is a non-processed food which can be wrapped and eaten meat, sashimi or a variety of food materials. In the usual production method, the peeled radish is immersed in a solution of purified salt, glacial acetic acid or fermented vinegar, and aged for a certain period of time. Packaged. When wrapping, usually seasoning seasoning is filled. The ordinary seasoning seasoning solution is prepared by dissolving sweeteners, vinegar, organic acids, preservatives, tablet, etc. in purified water, and the shelf life is about 60 to 90 days.

Seasonal dumplings add flavor to sliced radishes, and have a storage liquid nature that prevents them from being browned or decayed. In recent years, various production methods have been studied to include fruit juice concentrates of fruit or human body, however, when the concentrate of fruit or agricultural products is included, oxidation phenomenon occurs due to the concentrate, Since the preservation period is short, it is difficult to apply. Therefore, only samsum is produced in a manner of adding synthetic or natural flavor.

In addition, due to recent rapid economic growth and diversification of dietary life, consumers' safety and nutritional value as well as the need for sensual tastes have been increasing. Therefore, it is expected that nutritional value is high and sensory tastes and storage stability In particular, the phenomenon of mass transfer during salting and desalination of food is influenced by the variety of physical structure and chemical composition of food materials, It is very difficult to control because it changes greatly depending on the manufacturing conditions.

Korean Patent Laid-Open Publication No. 10-2011-0020561 discloses a seasoning solution for wrapping dumplings including sesame seeds and a ssamu using the same, but it does not describe how the addition of the ssamg is affecting salting and desalination of the ssamu, It is difficult to do.

Korean Patent Publication No. 10-2011-0020561 (Mar. 03, 2011)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to provide a method for improving the texture, And a fructose polymer capable of maintaining a good texture and freshness by controlling the temperature of water, and a process for producing the same.

FIELD OF THE INVENTION The present invention relates to a nanoparticle comprising a fructose polymer and a process for its preparation.

One aspect of the present invention is

a) washing and cutting the radish; And

b) preparing a seasoning stock solution for adding and heating the salt and fructose polymer to the purified water;

c) preparing a seasoning liquid in which the seasoning stock solution is further added with at least one selected from the group consisting of glacial acetic acid, natural flavoring, citric acid, potassium sorbate, sodium saccharin, sodium sulfite, vitamin C and green pigment; And

d) immersing the radish in a seasoning liquid;

And a fecundant polymer comprising the fumed polymer.

Another aspect of the present invention is

a) washing and cutting the radish; And

b) preparing a seasoning stock solution for adding and heating the salt and fructose polymer to the purified water;

c) adding a seasoning liquid to at least one selected from the group consisting of white vinegar, citric acid, grapefruit extract, stevioside, natural flavoring agent, vitamin C and green mixed pigment, heating and cooling the seasoning liquid; And

d) immersing the radish in a seasoning liquid;

And a fecundant polymer comprising the fumed polymer.

In the present invention, the fructose polymer is characterized by comprising the following formula (1).

[Chemical Formula 1]

(Wherein n is an integer of 1 to 10,000 and m is an integer of 0 to 100)

More specifically, the fructose polymer is a mixture further comprising the following formula (2) in the formula (1).

(2)

(Wherein o is an integer of 1 to 10,000).

In addition, all of the steps a) to d) may be performed at 10 to 20 ° C, and the seasoning solution may be added in an amount of 50 to 100 parts by weight per 100 parts by weight of the non-irritant.

More specifically, the seasoning liquid contains 94 to 96 wt% of purified water, 2 to 5 wt% of salt, 0.5 to 1 wt% of glacial acetic acid, 0.05 to 0.2 wt% of natural flavoring agent, 0.01 to 0.1 wt% of citric acid, 0.1 to 0.5 wt% 0.1 to 0.3% by weight of sodium saccharin, 0.001 to 0.01% by weight of sodium sulfite, 0.01 to 0.1% by weight of vitamin C, 0.05 to 0.2 of a green mixed pigment and 0.01 to 0.05% by weight of a fructose polymer,

Purified water 92 to 96 wt% Salt 1 to 5 wt% White vinegar 1 to 5 wt% Citric acid 0.1 to 0.2 wt% Grapefruit extract 0.01 to 0.05 wt% Stevioside 0.05 to 0.2 wt% Natural flavoring agent 0.1 to 0.2 wt% %, Vitamin C 0.05 to 0.1, 0.05 to 0.2% by weight of a green mixed pigment and 0.01 to 0.05% by weight of a fructose polymer.

The third aspect of the present invention relates to a syrup containing a fructose polymer produced by the above production method, wherein the sachet comprises 0.001 to 0.1% by weight of a fructose polymer of the following formula 1 in the total composition.

[Chemical Formula 1]

(Wherein n is an integer of 1 to 10,000 and m is an integer of 0 to 100)

In more detail, the spinach comprises a fructose polymer further comprising the following formula (2) in the formula (1).

(2)

(Wherein o is an integer of 1 to 10,000).

By including the rolls bite fructose polymers according to the present invention excellent expression inhibits the fibers function to take a cholesterol absorption, improving obesity and mineral divalent metal ions (Fe ^{2 +,} Ca ^{2 +,} Mg ^{2 +,} Cu ^{2 +} , Zn ^{2 +} ), which is beneficial to health.

In addition, according to the present invention, it is possible to enhance the desalination effect by controlling the temperature of water used in the desalting to a specific range, to maintain a unique crunchy texture, to maintain freshness even after storage for a long period of time, .

Hereinafter, the present invention will be described in detail with reference to the following Examples. The following specific embodiments are provided by way of example so that those skilled in the art can fully understand the spirit of the present invention.

Therefore, the present invention is not limited to the embodiments shown below, but may be embodied in other forms. The embodiments shown below are only for clarifying the spirit of the present invention, and the present invention is not limited thereto.

Here, unless otherwise defined, technical terms and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. In the following description, the gist of the present invention is unnecessarily blurred And a description of the known function and configuration will be omitted.

The ssamum according to the present invention may contain potassium sorbate, sodium saccharin or the like depending on the constituents of the seasoning liquid, or may be processed by a method including stevioside, grapefruit extract, white vinegar, and the like.

The preparation method of the tamalescule according to the constituents of the seasoning solution will be described in more detail.

a) washing and cutting the radish; And

b) preparing a seasoning stock solution for adding and heating the salt and fructose polymer to the purified water;

c) preparing a seasoning liquid in which the seasoning stock solution is further added with at least one selected from the group consisting of glacial acetic acid, natural flavoring, citric acid, potassium sorbate, sodium saccharin, sodium sulfite, vitamin C and green pigment; And

d) immersing the radish in a seasoning liquid;

/ RTI >

a) washing and cutting the radish; And

b) preparing a seasoning stock solution for adding and heating the salt and fructose polymer to the purified water;

c) adding a seasoning liquid to at least one selected from the group consisting of white vinegar, citric acid, grapefruit extract, stevioside, natural flavoring agent, vitamin C and green mixed pigment, heating and cooling the seasoning liquid; And

d) immersing the radish in a seasoning liquid;

. ≪ / RTI >

In the present invention, rice bran is not generally used in the art, and is not limited to any kind of rice grown for edible purposes. For example, it may be any one selected from general radish, red beet (radish), turnip, blush, black radish, northern radish, and southern radish.

It is more preferable to select the common radish Japanese radish as the radish. This is because the sugar content is higher than other species and the taste and texture are superior to those of other varieties.

In addition, the above-mentioned radish may be used for pickling according to necessity. The salting process is not limited as long as it is a method conventionally practiced in the art. For example, the salt is kept in the aging vessel together with the purified salt to adjust the saline content of the saline to 5 to 25% Or more desalted with purified water. In this case, the temperature of the purified water in desalting is preferably 10 to 20 占 폚, more preferably 12 to 18 占 폚, and most preferably 14 to 15 占 폚. Particularly, when the water temperature of the purified water is in the range of 14 to 15 ° C, desalination is effectively performed, the freshness of the mortar is increased, and the texture of radish can be maintained. In addition, the salt concentration of desalinized salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted

The briquettes can be cut into a desired size according to the intended use, and molded, and then dipped in the seasoning liquid.

The cutter used herein is a cutter generally used in the art, and is not limited to the type as long as the cutter can cut the cutter in a desired form, and a detailed description thereof will be omitted.

The seasoning liquid contains a fructose polymer solution to impart cholesterol absorption inhibition effect, obesity improvement effect and mineral absorption enhancement effect to the ssamu and to determine the taste of the ssamu. To the purified water is added a salt and a fructose polymer, After preparing a seasoning stock solution, adding one or more ingredients to the seasoning stock solution.

The purified water is preferably the same as the purified water used for desalting, and the temperature of the water is preferably adjusted to the same range as that of desalting. This makes it possible to maintain a distinctive crunchy texture and maintain freshness even after storage for a long period of time, thus achieving high storage stability.

In the present invention, the salt may be used regardless of the kind of the salt, as long as it is conventionally used in the production of processed foods, and is preferably added so as to contain 2 to 5 wt% of 100 wt% of the total seasoning composition.

The fructose polymer is a polymer having repeating units of fructose and may be referred to as fructan. The fructose polymer used in the present invention is a simple polysaccharide of branched D-fructose and may have a structure represented by the following formula (1).

[Chemical Formula 1]

(Wherein n is an integer of 1 to 10,000 and m is an integer of 0 to 100)

In the present invention, the above-mentioned formula (1) is called Levan, and Levan has a glycosidic linkage between D-fructofuranoside and β- (2,6) (2, 1) bond in some cases.

In the present invention, the fructose polymer may more preferably be a mixture further comprising a fructose polymer having a structure represented by the following formula (2).

(2)

(Wherein o is an integer of 1 to 10,000).

(2) is called inulin, and the inulin is a glycosidic linkage between D-fructofuranoside and β- (2,1) bond.

Such fructose polymers are found in many plant tissues, especially in Graminae and Compositae plants, with a molecular weight below 10,000 in stored carbohydrates, which increase plant resistance from cold and dry weather. On the other hand, polymer fructose polymers with a molecular weight of 10,000 or more, especially Levan, are produced as a storage material when microorganisms are grown using sugar.

The fructose polymer penetrates into the tissues of the radish with high molecular weight and retains moisture, thereby reinforcing the tissue of the radish and preventing it from retreating, thereby maintaining a distinctive crunchy texture.

In addition, the fructose polymer inhibits the absorption of intestinal cholesterol and inhibits the accumulation of blood lipids, thereby inhibiting the reduction of body fat and the synthesis thereof. As described above, the fructose polymer itself has high molecular weight and high water retention, Because it forms a gel inside, it gives a feeling of satiety to a person, and it has a great effect on a diet.

In addition, the fructose polymer is water-soluble (levan) or insoluble (inulin, dissolves less than 0.5%) and is not degraded by digestive enzymes. It is fermented by intestinal flora in the human body. The produced low molecular weight fatty acids acid, SCFA) is absorbed or excreted in the body. In addition, it has an effect of improving the intestinal environment by providing an environment in which harmful microorganisms are fermented by microorganisms such as lactic acid bacteria in the large intestine and in which it is difficult to survive.

This increase in the absorption of mineral ions, especially iron (Fe ^{2 +)} 82%, calcium (Ca ^{2 +)} was 95%, a magnesium (Mg ^{2 +)} was 94%, copper (Cu ^{2 +)} 85%, Zinc (Zn ^{2 +} ) increases the uptake of the body by 81% or more, and it can increase immunity by activating macrophages.

The preparation method of the fructose polymer is not limited, and the production method may be different depending on the molecular weight. For example, when the molecular weight is 10,000 or less, it may be directly collected from asterales family such as chicory, or may be prepared by dissolving sugar in water and then reacting cells containing fructose polymerase.

The fructose polymer may be added in an amount of 0.01 to 0.05% by weight based on 100% by weight of the whole seasoning liquid. If it is contained in an amount of less than 0.01% by weight, the effect due to the addition of the fructose polymer may not be properly manifested. If it is added in an amount exceeding 0.05% by weight, the sachet is easily withdrawn and the texture is lowered. Is generated, and abdominal pain can be induced. Also, due to the high adsorption power of the fructose polymer, absorption of the mineral in the intestine can be rather hindered.

As described above, when the fructose polymer is simultaneously included in the above formulas (1) and (2), effects such as inhibition of cholesterol absorption, improvement of obesity, promotion of mineral absorption, and satiety are further enhanced compared to single consumption. Here, the crisp taste peculiar to the fructose polymer is harmonized with the other ingredients of the seasoning liquid to give a rich taste, and the water-soluble and hardly soluble polymers are harmonized with each other and permeate into the lamina tissues.

When the fructose polymer is added simultaneously with the formula (1) and the formula (2), it is preferable to add the fructose polymer of formula (2) to the formula (1) at a ratio of 1: 0.1 to 0.5. When the compound of formula (2) is added in an amount of less than 0.1 wt% based on the compound of formula (1), various effects of the simultaneous use of the fructose polymer are not sufficiently exhibited. When the compound is added in an amount of more than 0.5 wt%, the addition amount of inulin increases, Side effects such as drowsiness, abdominal pain, numbness, and fuzziness may occur.

It is preferable that the seasoning stock solution is slowly heated to 70-100 캜 while slowly adding the salt and the fructose polymer to the purified water. The heating time is preferably 10 to 30 minutes.

After preparing the seasoning stock solution as described above, the seasoning stock solution may contain a synthetic food additive such as potassium sorbate and sodium saccharin, or may be substituted with the above ingredients to further add natural food additives such as stevioside, grapefruit extract, and white vinegar To prepare a seasoning liquid.

If the seasoning liquid contains a synthetic food additive, the seasoning stock solution may further include at least one selected from salt, glacial acetic acid, natural flavoring, citric acid, potassium sorbate, sodium saccharin, sodium sulfite, .

The glacial acetic acid is another name of acetic acid and imparts a new taste to the bamboo grass and is used as a preservative to prevent decay of the bamboo grass as well as the potassium sorbic acid. The addition of 0.5 to 1 wt% desirable.

The natural flavoring agent mainly refers to a natural flavoring agent produced by physical processes, enzymes and microbial treatment using animal or vegetable as a raw material among food additives for the purpose of generating aroma. Third. I. It can be used regardless of the kind, if it can be obtained from the 272 kinds of origin materials notified in 157. or by the method of extraction and distillation from the flavor component obtained by manufacturing and processing food raw material suitable for the requirements of Article 2.2.1 raw materials etc. .

The natural flavoring agent is preferably added in an amount of 0.05 to 0.2% by weight based on 100% by weight of the whole seasoning liquid composition.

The citric acid not only helps absorption of minerals ions, especially calcium, but also acts as an acidifier to enhance appetite due to a unique sour taste. It is preferably added in an amount of 0.01 to 0.1% by weight based on 100% by weight of the total seasoning composition.

The potassium sorbate is used as a preservative to inhibit the growth of microorganisms by preventing microbial growth, and other salvnates such as calcium sorbinate may be used instead of potassium sorbate. However, solubility is high, It is preferable to use potassium sorbate which is simple.

The potassium sorbic acid is preferably added in an amount of 0.1 to 0.5% by weight based on 100% by weight of the total seasoning composition.

The saccharin sodium is an artificial sweetener and the basic substance is benzoic sulfinide. When the metal salt of benzoic sulfinide is made into sodium, it has a property of dissolving in metallic water after bitter aftertaste which is a disadvantage of benzoic sulfinide.

The sodium saccharin is preferably added in an amount of 0.1 to 0.3% by weight based on 100% by weight of the total seasoning composition.

The sodium sulfite serves as an antioxidant, a bleaching agent, an antiseptic and the like in general processed foods, and it is preferably added in an amount of 0.001 to 0.01% by weight based on 100% by weight of the total seasoning composition.

The vitamin C is used as a kind of preservative to prevent rancidity of food, and it is preferable to add 0.01 to 0.1 wt% of vitamin C to 100 wt% of the total seasoning composition.

The green mixed pigment is used for coloring the bamboo grass, and a green pigment PKS or the like can be used. Particularly, the green pigment PKS is preferable because it has bright green color and is stable in pH.

The green mixed pigment is preferably added in an amount of 0.05 to 0.2% by weight based on 100% by weight of the total seasoning composition.

In addition, the seasoning solution may contain a natural food additive such as stevioside, grapefruit extract, white vinegar, etc. instead of synthetic food additives such as potassium sorbate, sodium saccharin, sodium sulfite, and glacial acetic acid.

The stevioside is a glycoside of steviol, which is a diterpene inducing substance, and can be prepared by extracting from Stevia rebaudiana Bertoni (asteraceae plant). The stevioside has a sugar content ranging from 250 to 300 times that of sucrose, and can be used as a natural sweetener in place of saccharin sodium, which is a synthetic sweetener, and is excellent in storage stability and storage stability due to its stability.

The stevioside is preferably added in an amount of 0.05 to 0.2% by weight based on 100% by weight of the total seasoning composition.

The grapefruit extract is a natural extract extracted from grapefruit fruit, which is a fruit of Great Fruit tree, which is a citrus fruit. It is rich in vitamin C and has excellent antioxidant effect and is also used as a natural preservative substituting synthetic preservative. The grapefruit extract is preferably added in an amount of 0.01 to 0.05% by weight based on 100% by weight of the total seasoning composition.

The white vinegar is a vinegar produced by fermenting only corn without any other additives, and it is much healthier than other vinegar or glacial acetic acid because it is not added with spices or pigments. Preferably, the white vinegar is added in an amount of 1 to 5% by weight based on 100% by weight of the total seasoning composition.

When the seasoning liquid contains the synthetic food additive, the seasoning liquid contains 94 to 96% by weight of purified water, 2 to 5% by weight of salt, 0.5 to 1% by weight of glacial acetic acid, 0.05 to 0.2% by weight of natural flavoring agent, 0.01 to 0.1% 0.1 to 0.5% by weight of potassium sorbate, 0.1 to 0.3% by weight of sodium saccharin, 0.001 to 0.01% by weight of sodium sulfite, 0.01 to 0.1% by weight of vitamin C, 0.05 to 0.2 of a green mixed pigment and 0.01 to 0.05% In addition,

When the synthetic food additive is replaced with a natural food additive, it is preferable to use a mixture of 92 to 96% by weight of purified water, 1 to 5% by weight of salt, 1 to 5% by weight of white vinegar, 0.1 to 0.2% by weight of citric acid, 0.01 to 0.05% To 0.2% by weight of a natural flavoring agent, 0.1 to 0.2% by weight of a natural flavoring agent, 0.05 to 0.1% of vitamin C, 0.05 to 0.2% by weight of a green mixed pigment and 0.01 to 0.05% by weight of a fructose polymer.

The seasoning solution is preferably slowly cooled to 10 to 20 占 폚 after preparation. In the above temperature range, the seasoning liquid easily penetrates into the fastening task to show the original flavor, and it is possible to maintain the freshness and the texture of radishes.

In the present invention, the seasoning liquid may contain 50 to 100 parts by weight of the 100 parts by weight of the starch. The flavor of the seasoning solution can be maintained in the above-mentioned range, and the crispy texture unique to the bamboo can be maintained.

In the present invention, the step d) does not limit the immersion condition of the seasoning liquid. For example, it may be packaged in a state of being dipped in a temperature range of 10 to 20 ° C for about 10 days and then wrapped and packaged or dipped in a seasoning liquid.

In addition, the present invention can include sachets produced by the above-described manufacturing method. Wherein the wrapper comprises a fructose polymer, and more particularly the wrapper may comprise from 0.001 to 0.1% by weight of the fructose polymer in the total composition.

Hereinafter, the method for producing the bamboo according to the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples and comparative examples are one of various methods that can be derived through the present invention, and the present invention is not limited by the following examples or comparative examples.

The physical properties of the specimens prepared through the following examples and comparative examples were measured as follows.

(Hardness)

First, the sample was cut into a cylindrical shape having a diameter of 1.5 cm and a height of 3 cm and then measured with a rheometer (Sun scientific Co., model CR-100D, Japan). The measurement conditions were 20 mm width / depth / height, No. 5 Φ2mm adapter was used, and the measurement was repeated 5 times with table speeds of 120mm / s, entry depth of 10mm, and distance between sample and adapter of 4mm.

(Sensory evaluation)

Fifty adults with an age range of 25 to 35 years old were selected as sensory test workers and sensory senses were examined and sensory tests were performed. The scale was rated as 5 (poor) (1), bad (2), moderate (3), good (4) and very good (5). The test items were evaluated for incense, taste (sweetness, salty taste), color, texture and overall preference.

(Example 1)

After removing the foreign substances, the salted rice dumplings which had been removed were put into a pickling tank, and 25 parts by weight of the salted salted salt was added to the pickling tank in an amount of 100 parts by weight. The salted storage was carried out at a temperature condition of 14 ° C. so that the saline content was 15% by weight.

Next, the radish was taken out from the pickle tank and subjected to primary desalting so as to have a salt content of 6% by weight using 14 ° C purified water, followed by washing. After the washing, cut into 4 equal parts based on the cross section, put into a desalting tank, and secondary desalted with purified water at 14 ° C. After completion of the secondary desalting, the desalted desiccant was cut so as to have a circular section, a thickness of 4 mm, and then introduced into the vessel.

Separately, the seasoning solution was prepared. First, sodium chloride and levan were added to purified water and heated at 70 DEG C for 20 minutes to prepare a seasoning stock solution. Seasoning solution was prepared by adding glacial acetic acid, natural flavoring, citric acid, potassium sorbate, sodium saccharin, sodium sulfite, vitamin C and green mixed pigments to seasoning stock solution. The composition ratio of the finished seasoningsolution was 94.555% by weight of purified water, 3.75% by weight of salt, 0.875% by weight of glacial acetic acid, 0.15% by weight of natural flavoring agent, 0.05% by weight of citric acid, 0.25% by weight of potassium sorbate, 0.1375% by weight of sodium saccharin, 0.05% by weight of vitamin C, 0.15% by weight of green pigment PKS and 0.025% by weight of Levan. After cooling to 14 ° C, the prepared seasoning liquid was put into a container filled with sugar and the cake was aged at 14 ° C for 7 days. The final blending ratios of the prepared yamamu were as shown in Table 1, and the results of the sensory test and the physical properties were shown in Tables 5 and 6 below.

[Table 1]

(Example 2)

In preparing the seasoning solution in Example 1, grapefruit extract was substituted for potassium sorbate, stevioside was substituted for saccharin sodium, and white vinegar was added to each of the stevioside and glacial acetic acid to prepare a seasoning solution. The composition ratio of the seasoning solution was 94.0115 wt% of purified water, 2.35 wt% of salt, 3.008 wt% of white vinegar, 0.14 wt% of citric acid, 0.0375 wt% of grapefruit extract, 0.105 wt% of stevioside, 0.135 wt% of natural flavoring agent, 0.07 wt% And 0.118% by weight of pigment PKS and 0.025% by weight of Levan, respectively, except that the sampam was prepared under the same conditions and the same manner as in Example 1 above. The final blend ratios of the prepared yamamu were as shown in Table 2, and the results of the sensory test and the physical properties were shown in Tables 5 and 6 below.

[Table 2]

(Example 3)

Samples were prepared in the same manner as in Example 1 except that the seasoning solution and the aging temperature were maintained at 12 캜. The results of the sensory test and the physical property measurement of the manufactured bamboo slices are shown in Tables 5 and 6 below.

(Example 4)

Samples were prepared in the same manner as in Example 1 except that the seasoning solution and the temperature at aging were maintained at 18 캜. The results of the sensory test and the physical property measurement of the manufactured bamboo slices are shown in Tables 5 and 6 below.

(Example 5)

Samples were prepared in the same manner as in Example 1 except that in the preparation of seasoning liquid, Levan was replaced with the same weight% of inulin. The results of the sensory test and the physical property measurement of the manufactured bamboo slices are shown in Tables 5 and 6 below.

(Example 6)

In Example 2, sachets were prepared under the same conditions and methods except that Levan was replaced by a mixture of levan and inulin of the same weight in the preparation of the seasoning liquid. At this time, the mixture ratio of levan and inulin was Levan 1: inulin 0.2 weight ratio, and the results of the sensory evaluation and the physical properties of the prepared rabbit were shown in Tables 5 and 6 below.

(Example 7)

Sameum was prepared in the same manner as in Example 6 except that the mixing ratio of levan and inulin was changed to Levan 1: inulin 0.8 by weight. The results of the sensory test and the physical property measurement of the manufactured bamboo slices are shown in Tables 5 and 6 below.

(Comparative Example 1)

Samples were prepared in the same manner as in Example 1 except that the seasoning solution and the temperature at aging were kept at 8 캜. The results of the sensory test and the physical property measurement of the manufactured bamboo slices are shown in Tables 5 and 6 below.

(Comparative Example 2)

Samples were prepared in the same manner as in Example 1 except that the seasoning solution and the temperature during aging were maintained at 22 캜. The results of the sensory test and the physical property measurement of the prepared bamboo slices are shown in Tables 5 and 6 below.

(Comparative Example 3)

Samples were prepared in the same manner as in Example 1 except that Levan was not added and purified water was further added by the amount of Levan to prepare a seasoning solution. The results of the sensory test and the physical property measurement of the prepared bamboo slices are shown in Tables 5 and 6 below.

(Comparative Example 4)

In Example 1, Levan was further added to prepare a seasoning solution. The final blending ratios of the syrup containing the seasoning solution are shown in Table 3, and the results of the sensory test and the physical property measurement are shown in Tables 5 and 6 below.

[Table 3]

(Comparative Example 5)

Samples were prepared in the same manner and under the same conditions except that inlain was replaced with Levan in Comparative Example 4 so that the inulin had the same composition ratio. The final blending ratios of the prepared yamamu are as shown in Table 4, and the results of the sensory test and the physical properties are shown in Tables 5 and 6 below.

[Table 4]

[Table 5]

[Table 6]

As shown in Tables 5 and 6, the samsum produced by the manufacturing method according to the present invention shows excellent physical properties and sensory test results. In particular, Example 2, in which natural food additives were added in place of synthetic food additives in preparing seasonings, exhibited excellent texture and preference compared to the other examples and comparative examples, and natural food additives and fructose polymers were simultaneously added with levan and inulin Example 6 shows the best physical properties and sensory test results.

However, in Example 7, in which inulin was further added compared to Example 6, the taste and texture were significantly lowered compared to Example 6, and the optimal composition ratio of levan and inulin was 1: 0.1 to 0.5 by weight .

On the other hand, when the seasoning solution and the temperature at the time of maturing are lower than the standard, the seasoning solution is not properly absorbed into the sachet, and the salty taste becomes strong, and the strength and hardness are reduced. This indicates that the sachet was largely retreated, resulting in a significant deterioration in texture (Comparative Example 1), and even when the temperature of the seasoning solution and the fermentation temperature were higher than the standard, the mechanical properties were deteriorated and the sachet easily disappeared, (Comparative Example 2).

In addition, when Levan was not added in the seasoning liquid (Comparative Example 3), and the content of Levan or inulin exceeded the standard value (Comparative Examples 4 and 5), the strength and hardness of the SBAM were greatly increased and the flexibility became poor and hardened And thus the seasoning solution did not penetrate into the inner part of the sachet, and the sweetness and the salty taste were influenced, so that the texture and the preference were greatly decreased.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

Claims (10)

a) washing and cutting the radish; And
b) preparing a seasoning stock solution for adding and heating the salt and fructose polymer to the purified water;
c) preparing a seasoning liquid in which the seasoning stock solution is further added with at least one selected from the group consisting of glacial acetic acid, natural flavoring, citric acid, potassium sorbate, sodium saccharin, sodium sulfite, vitamin C and green pigment; And
d) immersing 100 parts by weight of the radish in 50 to 100 parts by weight of a seasoning solution at 10 to 20 캜;
Wherein the fructose polymer is a mixture of the following formula (1) and formula (2) in a ratio of 1: 0.1 to 0.5: 1.
[Chemical Formula 1]

(Wherein n is an integer of 1 to 100 and m is an integer of 0 to 100).
(2)

(Wherein o is an integer of 1 to 100)
a) washing and cutting the radish; And
b) preparing a seasoning stock solution for adding and heating the salt and fructose polymer to the purified water;
c) adding a seasoning liquid to at least one selected from the group consisting of white vinegar, citric acid, grapefruit extract, stevioside, natural flavoring agent, vitamin C and green mixed pigment, heating and cooling the seasoning liquid; And
d) immersing 100 parts by weight of the radish in 50 to 100 parts by weight of a seasoning solution at 10 to 20 캜;
Wherein the fructose polymer is a mixture of the following formula (1) and formula (2) in a ratio of 1: 0.1 to 0.5: 1.
[Chemical Formula 1]

(Wherein n is an integer of 1 to 100 and m is an integer of 0 to 100).
(2)

(Wherein o is an integer of 1 to 100)
delete delete delete delete The method according to claim 1,
Wherein the seasoning liquid contains 94 to 96 wt% of purified water, 2 to 5 wt% of salt, 0.5 to 1 wt% of glacial acetic acid, 0.05 to 0.2 wt% of natural flavoring agent, 0.01 to 0.1 wt% of citric acid, 0.1 to 0.5 wt% of potassium sorbate, 0.1 to 0.3% by weight of sodium sulfite, 0.001 to 0.01% by weight of sodium sulfite, 0.01 to 0.1% by weight of vitamin C, 0.05 to 0.2 of a green mixed pigment and 0.01 to 0.05% by weight of a fructose polymer.
3. The method of claim 2,
Wherein the seasoning liquid contains 0.1 to 0.2% by weight of citric acid, 0.01 to 0.05% by weight of grapefruit extract, 0.05 to 0.2% by weight of stevioside, 0.1 to 0.2% by weight of natural flavoring agent, To 0.2% by weight of vitamin C, 0.05 to 0.1% of vitamin C, 0.05 to 0.2% by weight of a green mixed pigment and 0.01 to 0.05% by weight of a fructose polymer.
Wherein the wax contains 0.001 to 0.1% by weight of a fructose polymer blended with the following formula (1) and formula (2) in a ratio of 1: 0.1 to 0.5: 1.
[Chemical Formula 1]

(Wherein n is an integer of 1 to 100 and m is an integer of 0 to 100).
(2)

(Wherein o is an integer of 1 to 10,000). delete