KR101720465B1 - A method manufacturing of pickled radish using tangerine extract - Google Patents

Abstract

The present invention relates to a method for producing pickled radish by using tangerine juice. The method comprises: a tangerine trimming step (10) of obtaining, washing, and cutting tangerine; a radish trimming step (20) of obtaining, washing, and trimming radish, and slicing or cutting the radish as a whole or in any particular size; a tangerine aging step (30) including a room temperature aging step (30-1) and a low temperature aging step (30-2); a radish aging step (40) of salting and aging the tangerine by radish and sugar; a salting step (50) of salting the tangerine juice and the radish by using sugar, salt, tangerine vinegar, lactobacilli, etc.; and a packing and storing step (S60) of packing and storing the same to be sold on the market. Even when artificial seasoning, colors, amino acid, and sugar are not used, vitamin and amino acid in tangerine can replace the materials. Artificial tastes are avoided, and fresh and cool tastes can be additionally felt. Thus, a differentiated taste can be provided by using tangerine juice.

Description

Technical Field [0001] The present invention relates to a method of manufacturing pickled radish using tangerine extract,

The present invention relates to a method of producing pickled radishes or pickles using domestic mandarin oranges, and more particularly, to provide a method of manufacturing pickled radishes or pickles using mandarin oranges in order to eliminate artificial flavors and to provide a fresh and cool taste, ≪ / RTI >

Tangerine, one of the relatively high yielding fruits in Korea, is thin and hard, and is a juicy fruit compared to other fruits. Tangerine is mainly used as raw food, canned food or juice.

Citrus belongs to the citrus fruit, and it has such things as niacin, sodium, carbohydrate, retinol, vitamins A and C, iron, phosphorus, potassium, calcium or carbohydrate, And it is known that it has the effect of prevention of cold in winter.

Therefore, like other fruits, mandarin orange is used as various processed food, mainly dried orange, citrus jam, citrus juice and so on.

As reflected in this, the Korean Intellectual Property Office can confirm the prior art using tangerine. In the method of "preparation of mandarin orange coffee and citrus tea using a suture pharmacy", the first step of preparing tangerine, coffee powder and sugar, A method of preparing mandarin added coffee by suggesting a method of preparing mandarin orange coffee by mixing the mandarin orange safflower solid powder and the prepared coffee powder and sugar after concentrating is disclosed.

In addition, a method of manufacturing a citrus beer containing beta-cryptoxanthin produced by adding a citrus peel alcohol extract is disclosed in Japanese Patent Laid-Open Publication No. 10-2015-0111576 entitled " Method for producing citrus beer of Jeju Island added with extract of citrus peel of Jeju Island " , Which relates to the production of beer using mandarin.

In addition, Japanese Patent No. 101389679 entitled " Method of Manufacturing Healthy Citrus Fruit Citrus Fruits "includes a washing step of dipping citrus fruits in brine and then extracting them and washing them with citrus fruits; A cutting step of cutting the washed tangerine in a longitudinal direction into a tangerine slice; A filling step of filling the orange slices into a planting container; The syrup containing the ginger juice and the pine needle juice is placed in the planting vessel to prepare the cooking step; A cooling step of taking out the prepared mandarin orange pieces and cooling them; And a freezing step of putting the cooled mandarin slices into a freezer and aging the mandarin orange juice.

In the present invention, a method for using as a variety of foods using tangerine is proposed. However, in the present invention, tangerine is used to prepare radish or cucumber as radish or pickle.

Generally, radish is used as an address material, and vinegar has a visual effect to give a taste of taste, salt to control liver, sugar to enhance absorption by using sweetness and osmotic pressure, It is usually made by using it as a base, and pickles are foods that are prepared by fermenting cucumber as a main ingredient, pickled in salt water mixed with seasoning citrus candle mixed with sugar and salt, citrus candle, or spice mixture.

Since radish and pickle are one of the foods that have been used for a long time, various inventions relating to the production method of radish or pickle are also disclosed.

Japanese Patent Application No. 101157634 entitled " Seasoning Liquor for Roasted Pickled Radish Salad, and Radish Roasted Roasted Pickled Roasted Radish Root ", which contains potassium sorbate, sodium saccharin, sodium sulfite, glycine, sodium L-glutamate, citric acid, DL-malic acid, glucose, sodium polyphosphate, The present invention relates to a seasoning liquid for edible crushed radishes containing yellow cow and cowpea powder, and a cowpea crushing radish prepared by using the seasoning liquid, wherein the radish has no change in meat quality, Background Art [0002] Prior arts capable of extending the shelf life with a cheonggokgolgukgwa radish roughening which can enhance the quality of radishes are being disclosed.

In addition, in patent No. 101606058 entitled " Method for manufacturing green tea pickles ", step (a) of washing green tea leaves and steaming in a steamer for 2 minutes; (B) drying the green tea leaves taken out of the steamer for 30 minutes to 1 hour; (C) immersing the dried green tea leaves in hot water for 2 hours; (D) immersing the green tea leaves in a plum extract for one week; (E) boiling the pickling solution obtained by mixing the green tea leaf extract (c) and the plum extract immersed product (d) for 15 to 20 minutes; (F) mixing the pickle juice with soy sauce at a weight ratio of 10: 1 to prepare a pickle soy sauce liquid; (G) aging the green tea leaves extracted from the plum extract to the pickling soy sauce liquid for 1 week to 1 month.

Unlike the above-mentioned prior arts of the Korean Patent Office, the present invention is different from the method of manufacturing pickled radishes or pickles that can be eaten in a restaurant, except that artificial seasonings and other additives are not pickled, It is possible to produce radishes or pickles which can additionally feel a cool taste, so that it is possible to provide differentiated radishes or pickles to the consumers, and diversification of the orange market can be provided in the orange farmers.

1. Korean Registered Patent No. 101014568 (Mar. 2, 2011) Method for preparing tangerine coffee and citrus tea using citrus outer skin

2. Korean Patent Laid-Open No. 10-2015-0111576 (2015.10.06) Preparation of Jeju Island Citrus Beer Added with Extract of Citrus Peel of Jeju Island

3. Korean Patent No. 101389679 (Apr. 21, 2014) Manufacturing Method of Healthy Citrus Juice

4. Republic of Korea Patent No. 101157634 (Jun. 12, 2012) Seasoning liquid for corn radish,

5. Korean Patent Registration No. 101606058 (2016.03.18) Manufacturing Method of Green Tea Pickles

Accordingly, the present invention has been made to prepare differentiated radishes or pickles using mandarin oranges in order to eliminate the artificial taste and to feel fresh and cool taste in addition to general radishes and pickles.

According to an aspect of the present invention for achieving the above object,

(20), a normal temperature step (30-1), a low temperature aging step (30-1), and a low temperature aging step (30-1) in which the fruits are picked, A pickling step 50 in which the mandarin orange and the radish are harvested by using the citrus ripening step 30 composed of the step 30-2, the anhydrous step 40 of fermenting with radish and sugar, the sugar, the salt, the citrus candle, And a packaging storage step (60) for guaranteeing the sale.

Therefore, according to the present invention, there is provided a method for manufacturing a radish with avocado according to the present invention, which can be used as a substitute for vitamins, amino acids, or the like in citrus fruits without using artificial sweeteners, colorants, amino acids, In order to eliminate the artificial flavor and to feel fresh and cool taste, we tried to make differentiated radish or pickle by using citrus fruit juice. To increase the availability of citrus fruit and to make new radishes and pickles by relatively simple method, To provide the basic food.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart illustrating a method of manufacturing a radish root using a mandarin orange according to the present invention.

As shown in FIG. 1, the method of manufacturing a radish with orange juice according to the present invention includes a citrus polishing step 10 for cleaning and cutting a mandarin orange, a non-conditioning step 20 for cleaning and cutting radishes, (30), a fermentation stage (40) in which fermentation is prematurely fermented, a fermentation stage (50) in which fermented mandarin oranges are matured and fermented radishes are fermented (30-2) And a package storage step 60 for commercializing the prepared radish or pickle.

Hereinafter, the present invention will be described in detail.

<Tangerine repairing step; 10>

In the first step, the citrus peeling step 10, the citrus fruit is picked up, washed and cut. In order to carry out the present invention, citrus fruits from Jeju have been used, but they are not limited to mandarins.

<No conditioning step; 20>

In the second step (20), the winter mildew of the Jeju area is picked up, cleaned and then trimmed or cut into chunks according to the application. In order to carry out the invention, the time of harvest of radish seeds and radishes is not particularly limited.

&Lt; tangerine ripening step; 30>

The third stage of mandarin ripening step 30 is divided into a room temperature ripening step 30-1 and a low temperature ripening step 30-2.

In the room temperature aging step (30-1), 55 to 60% by weight of mandarin orange prepared in the citrus peeling step (10) and 40 to 45% by weight of sugar are mixed and stored at room temperature.

The pulp and sugar are mixed and aged at room temperature for 1 to 2 days.

Because mandarin orange is more juicy than other fruits, it is desirable to increase the proportion of sugar compared to other chewing methods.

In the low-temperature ripening step (30-2), after separating the aged pulp and the juice, boil the juice at 100 ~ 110 ℃ for 5 ~ 10 minutes and then pour it again in the pulp.

Unlike the method of producing blue wool using other plums or fruits, the present invention boils juice in a fermenting step using citron juice and pours it into the pulp.

As a special method of the present invention, the reason for boiling the juice and mixing it with the pulp is to remove the harmful bacteria contained in the juice, and to prevent the decay and the sharping through the juice concentration process.

Although the vitamin C in the juice is destroyed by the heat when boiling the juice, there is no worry about the loss of vitamin C, because nutrients including vitamin C are left in the separated pulp and citrus fruit.

Therefore, when the juice is boiled and cooled and then combined with the pulp, unique flavor and taste will be revived. The ability to store long-term organs is improved, and the viscosity of the juice is higher than that of fermenting without boiling.

In this state, it undergoes a low temperature aging process at 3 ~ 5 ℃ for 3 ~ 4 months.

&Lt; Aging step; 40>

In the fourth stage of the immature aging step 40, 50-55 wt% of the non-aging step 20 and 45-50 wt% of the sugar are mixed.

The sugar-pickled radish usually has a length of 1 to 3 days depending on its size at room temperature.

<Pickling phase; 50>

The pickling step 50, which is the fifth step, is a step of cutting the mandarin orange and radish prepared in the citrus aging step 30 and the aging step 40.

If the ripened radish is chapped after more than one day, filter it in the basket and remove the moisture from the radish.

45 to 55 wt% of the moisture-removed aged radish (40) and 45 to 55 wt% of the aged citrus fruit (30) are grinded.

Then, put the sun salt and store at low temperature.

In this process, citrus candles can be added according to preference.

In addition, commercially available lactic acid bacteria can be added according to preference.

Depending on the application, it is cut in the form of radish, unsalted or pickle. Then, it is cut into 3 ~ 4 days at low temperature 3 ~ 5 ℃ with aged citrus fruits (30), sun salt, citrus candy or lactic acid bacteria.

<Packaging storage phase; 60>

In the sixth storage step (60), the pickled radish roasted in the fifth step is stored at a temperature of 3 to 5 ° C or less for a long period of time.

It is possible to replace citrus fruits with vitamins and amino acids without using artificial sweeteners, pigments, amino acids and sugars compared to ordinary pickled radishes and pickles. In order to eliminate the artificial flavor and to feel fresh and cool taste, To increase the utilization of mandarin oranges and to make new radishes by a relatively simple method to provide differentiated basic foods.

Table 1 shows the substitution effects of the ingredients for the production of radishes in the case of preparing radishes using citrus fruits.

Substitution effect of other ingredients when using citrus fruits amino acid Ingredients added to supply nutrients Artificial sweetener The effect to increase the richness Pigment The effect of visually increasing taste Sugar Effect to add sweetness to sugar vitamin Increase effect of tangerine specific vitamin

Hereinafter, the differences of the present invention will be described in order to confirm preferences of consumers according to a specific embodiment of the present invention, but the present invention is not necessarily limited to the following embodiments.

<Example 1> Preparation of mandarin orange juice by the preparation method of the present invention

Example 1

A citrus shine step (10) for picking up a citrus fruit, washing and cutting the citrus fruit;

(20) for picking up, washing, and then finishing and chopping or cutting with a barrel according to the application;

(30-1) which is aged at room temperature for 1 to 2 days to be aged by mixing 55 to 60% by weight of the above-mentioned citrus pulp with 40 to 45% by weight of sugar,

The juice is boiled for 5 ~ 10 minutes at 100 ~ 110 ℃, then poured again in the flesh, and then subjected to low temperature aging (30-2) at 3 ~ 5 ℃ for 3 ~ 4 months. (30);

An aging step (40) in which 50 to 55% by weight of the unmodified step (20) and 45 to 50% by weight of the sugar are mixed and kneaded for 2 to 3 days;

45 to 55% by weight of the aged radish (40) and 45 to 55% by weight of the aged citrus fruit (30) prepared in the citrus aging step (30) and the immature aging step (40) After pickling, cut into a radish for 3 ~ 5 ℃ for 3 ~ 4 days, pickling step (50);

In the pickling step, citrus fruits or lactic acid bacteria can be added.

&Lt; Example 2 > A mixture of citric acid pickles

Example 2

A citrus shine step (10) for picking up a citrus fruit, washing and cutting the citrus fruit;

(20) for picking up, washing, and then finishing and chopping or cutting with a barrel according to the application;

(30-1) which is aged at room temperature for 1 to 2 days to be aged by mixing 55 to 60% by weight of the above-mentioned citrus pulp with 40 to 45% by weight of sugar,

The juice is boiled for 5 ~ 10 minutes at 100 ~ 110 ℃, then poured again in the flesh, and then subjected to low temperature aging (30-2) at 3 ~ 5 ℃ for 3 ~ 4 months. (30);

An aging step (40) in which 50 to 55% by weight of the non-curing step (20) is mixed with 45 to 50% by weight of sugar and the mixture is kneaded for 1 to 2 days;

45 to 55% by weight of aged radish (40) and 45 to 55% by weight of aged citrus fruits (30) prepared in the citrus aging step (30) and the immature aging step (40) are ground and mixed with sun salt After pickling, cut into a radish for 3 ~ 5 ℃ for 3 ~ 4 days, pickling step (50);

Citrus fruits or lactic acid bacteria may be added in the pickling step.

<Experimental Example 1. Comparison of Sensitivity and Preference for Examples 1 and 2>

In the restaurant operated by the applicant of the present invention, the preference of the conventional radishes and pickles and the radish produced by the present invention (Example 1) and pickles (Example 2) were examined. The differences between the examples were evaluated by texture, taste, and overall preference. The evaluation was also evaluated by ranking method. The results are shown in Table 2.

Evaluation of Overall Preferences of Examples 1 to 2 division Texture flavor Overall preference Remarks Example 1 195 187 205 Example 2 203 185 202 Original radish 34 42 24 Original pickles 26 44 27

As can be seen from Table 2, according to the manufacturing method of the present invention, the overall salting degree is much higher than that of the conventional food, and it is possible to feel pickled radishes and pickles that are visually distinctive using citrus fruits, It has been confirmed that the preference is high for general consumers because the artificial flavor is excluded and the fresh and cool taste is additionally felt.

In addition, although not shown in the experimental example, since the vitamins and amino acids of the mandarin itself can substitute other artificial sweeteners, pigments, amino acids, and sugar without using them, they provide more effective radishes and pickles to the general consumer You can do it.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Various permutations, modifications and variations are possible without departing from the spirit of the invention.

According to the method of manufacturing radish and pickles according to the present invention, it is possible to produce radish or pickles which can eliminate the artificial flavor and additionally feel refreshing and cool taste through the pickling process using orange juice instead of other artificial seasoning or other additives, Can provide differentiated radishes or pickles, and thus the range of choices becomes more widespread, and the orange market can diversify the orange market.

10: Tangerine polishing Step 20: Non-polishing step
30: Mandarin ripening step 30-1: At room temperature ripening step
30-2: low temperature aging step 40: an aging step
50: Pickling step 60: Packaging storage step

Claims (3)

A citrus shine step (10) for picking up a citrus fruit, washing and cutting the citrus fruit;
(20) for picking up, washing and finishing and finely chopping or cutting with a barrel according to the application;
(30-1) of aging at room temperature for 1 to 2 days at room temperature by mixing 55 to 60% by weight of the above-mentioned mandarin pulp with 40 to 45% by weight of sugar,
The juice is boiled for 5 ~ 10 minutes at 100 ~ 110 ℃ and then poured again in the flesh, followed by low temperature aging (30-2) at 3 ~ 5 ℃ for 3 ~ 4 months. (30);
An aging step (40) in which 50 to 55% by weight of unmodified step (20) and 45 to 50% by weight of sugar are mixed and kneaded for 2 to 3 days;
45 to 55% by weight of the aged radish (40) and 45 to 55% by weight of aged citrus fruits (30) prepared in the citrus aging step (30) and the immature aging step (40) are ground and mixed with sun salt After pickling, cut into a radish for 3 ~ 5 ℃ for 3 ~ 4 days, pickling step (50);
A storage step (60) of refrigerating the pickled radish with citrus fruits at 3 ~ 5 ° C;

Wherein the method comprises the steps of:
A citrus shine step (10) for picking up a citrus fruit, washing and cutting the citrus fruit;
(20) for picking up, washing and finishing and finely chopping or cutting with a barrel according to the application;
The fermentation step (30-1) of aging at room temperature for 1 to 2 days by aging by mixing 55 to 60% by weight of the above-mentioned mandarin content with 40 to 45% by weight of sugar,
The juice is boiled for 5 ~ 10 minutes at 100 ~ 110 ℃ and then poured again in the flesh, followed by low temperature aging (30-2) at 3 ~ 5 ℃ for 3 ~ 4 months. (30);
An aging step (40) in which 50 to 55% by weight of the non-curing step (20) is mixed with 45 to 50% by weight of sugar and the mixture is kneaded for 1 to 2 days;
45 to 55% by weight of aged radish (40) and 45 to 55% by weight of aged citrus fruits (30) prepared in the citrus aging step (30) and the immature aging step (40) are ground and mixed with sun salt After pickling, cut into a radish for 3 ~ 5 ℃ for 3 ~ 4 days, pickling step (50);
A packaging storage step (60) for refrigerating the pickled pickles with citrus fruits at 3-5 DEG C;

Wherein the method comprises the steps of:
3. The method according to any one of claims 1 to 3,
Wherein the pickling step (50) is performed by adding at least one of citrus juice or lactic acid bacteria to the pickling step (50).

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