KR101770255B1 - Method for manufacturing pickled radish comprising functional dietary fiber and pickled radish comprising functional dietary fiber manufactured by the same - Google Patents

Abstract

The present invention relates to a process for the preparation of radishes containing functional dietary fibers and to the radishes containing the functional dietary fibers produced thereby.
The method of manufacturing a radish containing the functional dietary fiber according to the present invention comprises a pickling step (S100) of washing the cultivated radish, ripening it in brine, and ripening it in a pickling tank; A desalting step (S200) of reducing the salinity of the radish by introducing the edible radish into a desalting tank filled with purified water after taking it out of a pickling tank; A step S300 of removing and washing the desalted radish by removing the skin or fine hairs from the purified water; Cutting and cutting (S 400) cutting the molten and washed mull to a required size or shape according to the use; (S500) of preparing a seasoning solution to be mixed with the cut pickled radish so as to produce a seasoning liquid to be aged in the cut-off task; (S600); agitating the cut mortar by immersing the cut mortar in a seasoning solution, and then aging the cut mortar into a packaging container and vacuum packing the raw meat to produce a radish; And a sterilizing and cooling step (S700) for sterilizing microorganisms present in the vacuum-packed radish root to prevent deterioration of the radish during the process of storing and circulating the microorganisms.
According to the above-described constitution, the present invention provides a method of producing a safflower containing a dietary fiber, wherein the color, sourness and sweetness of the radish are improved to increase the merchantability and satisfy long-term shelf life, , And in the well-being era, it can be enjoyed in accordance with consumer's taste and preference in response to the demand of health-oriented consumers, and it can be approached to the younger generation with familiarity.

Description

Technical Field [0001] The present invention relates to a method of producing a radish with a functional fiber, and a method of manufacturing a radish containing the functional fiber. [0002]

The present invention relates to a method for producing a radish containing functional fiber and a radish containing the functional fiber prepared thereby, and more particularly, to a radish containing radish, And a functional food fiber produced by the method. The present invention also relates to a method for manufacturing a radish containing a functional dietary fiber having an increased taste and nutritional value, It is about a radish.

Radishes are familiar foods due to their low price and low irritation. They are corrosion materials that are well suited to dumplings and udon that are consumed in group feeding and eating out. The common radish is colored with yellow color using chaff or artificial coloring for the salted cut section. It is relatively easy to manufacture and can be stored for a long time, and has added sour taste and sweet taste to the rough and tender taste of radish. Consumption of kimbab specialty stores has been on the rise.

A common method for producing radish is a method in which radish is divided into salt or salt water and desalted with salted salt at a suitable salinity and then various kinds of materials such as an artificial coloring agent for coloring and sweeteners and seasonings are mixed, It is finished by aging for a time. These radishes are mostly produced in a small scale factory in the form of small domestic handicrafts, which is not only difficult to improve in quality, but also has problems with synthetic preservatives which have been added for softening of loess by microorganisms and long-term distribution.

Especially, as consumers' interest in food safety and nutrition has increased due to recent improvement in the economic level of the people and the change in the quality of food in pursuit of quality rather than quantity, organic agricultural products are used as raw materials and synthetic artificial colors, Demand for organic processed foods with minimal use of additives has increased at a rapid rate, and the consumption of radishes, which are synonymous with chemical glacial acetic acid and artificial coloring, has been reduced.

As a result, consumers are increasingly interested in health and wellbeing, and efforts to replace additives added to foods with natural products are increasing due to changes in consumption patterns that emphasize health rather than price.

On the other hand, as a technique for the development of radishes in the past, Korean Patent Registration No. 0371945 discloses a radish and a method for manufacturing the radish by which charcoal is used to extend the preservation period. Korean Patent Registration No. 0357767 discloses a fermented soybean Korean Patent Registration No. 0442575 discloses a method of producing a compressed radish sprout capable of being stored at room temperature for a long time and Korean Patent Registration No. 0500991 discloses a method for producing loam radish, It is an extension technology.

As a conventional technology for improving the functionality of radish, Korean Patent Registration No. 0396841 discloses a seasoning composition for anti-cancer functional radish and a seasoned anti-cancer functional radish using the same.

However, consumers' interest and demand for stability, nutritional functionality, sensory palatability and flavor have been increasing with recent economic level improvement and diversification of dietary life. However, as described above, Have failed to give consumers confidence in stability, nutritional functionality, diverse and harmonious taste and flavor.

Domestic registered patent No. 10-1157634 (registered on June 12, 2012) Domestic registered patent No. 10-0884721 (registered on February 13, 2009) Domestic Registration No. 10-1268826 (registered on May 22, 2013)

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to improve the color, sourness, sweetness and the like of radishes by producing radishes containing dietary fiber, thereby increasing commerciality, satisfying long-term shelf life, The present invention also provides a method for preparing a radish containing functional fiber and a radish containing the functional fiber prepared by the method.

The present invention also relates to a method for preventing or treating diabetes mellitus by using dietary fiber which exerts a physiological effect such as inhibition of blood glucose level rise, rectal action, and improvement of lipid metabolism, or excretion of a carcinogenic substance to the outside of the body to exert excellent effects on prevention of adult diseases such as hyperlipidemia, A method of manufacturing a radish with a functional fiber capable of improving the appearance, smell and flavor of a radish, and a radish containing the functional dietary fiber produced by the method are provided have.

The present invention also relates to a method of manufacturing a radish with a functional dietary fiber which can be enjoyed in accordance with consumer's taste and preference in response to the demand of health-oriented consumers in the well-being era, And to provide a radish containing the functional dietary fiber produced thereby.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method of manufacturing a radish containing the functional dietary fiber according to the present invention comprises a pickling step (S100) of washing the cultivated radish, ripening it in brine, and ripening it in a pickling tank; A desalting step (S200) of reducing the salinity of the radish by introducing the edible radish into a desalting tank filled with purified water after taking it out of a pickling tank; A step S300 of removing and washing the desalted radish by removing the skin or fine hairs from the purified water; Cutting and cutting (S 400) cutting the molten and washed mull to a required size or shape according to the use; (S500) of preparing a seasoning solution to be mixed with the cut pickled radish so as to produce a seasoning liquid to be aged in the cut-off task; (S600); agitating the cut mortar by immersing the cut mortar in a seasoning solution, and then aging the cut mortar into a packaging container and vacuum packing the raw meat to produce a radish; And a sterilizing and cooling step (S700) for sterilizing microorganisms present in the vacuum-packed radish root to prevent deterioration of the radish during the process of storing and circulating the microorganisms.

In the pickling step (S100), the washed mud is immersed in the brine in which the water soluble dietary fiber is dissolved and then aged in a pickling tank at 10 to 25 DEG C for 50 to 100 hours so that the salted salinity is 17 to 19% The fiber is produced by mixing a water-soluble dietary fiber material and a thickening polysaccharide, wherein the water-soluble dietary fiber material contains at least one of indigestible maltodextrin or polydextrose, and contains 50 mass% or more of dietary fiber, And the viscosity of the 5 mass% aqueous solution at 20 캜 shows a viscosity of less than 20 mPas. The viscosity of the thickening polysaccharide at 20 캜 shows a viscosity of 5 mass% aqueous solution of 20 mPas or more at 20 캜 and alginate, alginic acid propylene glycol ester , Carrageenan, guar gum, starch or a starch derivative is used, and the water-soluble dietary fiber is the water- The fiber material and the thickening polysaccharide are mixed at a weight ratio of 90:10 to 70:30 to prepare a mixture and the mixture is dissolved in 10 to 20 parts by weight of water based on 100 parts by weight of the water-soluble fiber material and the thickening polysaccharide Aqueous solution, followed by drying and pulverization.

The seasoning liquid may be prepared by mixing purified water, vinegar, milk syrup, natural pigment, vitamin C and dermis in the seasoning liquid preparation step (S500), wherein 1500-2000 parts by weight of the purified water is used, 300-350 parts by weight of the vinegar is used 300 to 500 parts by weight of the starch syrup may be used, 10 to 20 parts by weight of the natural dye may be used, 1 to 3 parts by weight of the vitamin C may be used, and 20 to 30 parts by weight of the dermis may be used.

The starch syrup is prepared by mixing 90 to 95% by weight of starch syrup and 5 to 10% by weight of Polydextrose at a temperature of 65 to 85 ° C. The starch syrup is mixed with the malt liquor at a weight ratio of 1: 1 to 1.5, After obtaining the mixture, the mixture is saccharified at a temperature of 40 to 75 ° C for 8 to 12 hours to obtain a saccharide. The saccharide is filtered through a sieve having a size of 150 to 200 mesh to obtain a purified product, By heating to a temperature of 65 to 70 占 폚.

The natural coloring matter is prepared by using an enzymatic decomposition extraction method in a material capable of extracting natural coloring. In the enzyme decomposition extraction method, an enzyme is added to a material capable of extracting natural coloring matter, and the pH is adjusted at 40 to 65 ° C at pH 4.0 to 7.0 Followed by enzymatic decomposition for 4 to 8 hours, heating to 70 to 90 DEG C, filtration in a filter, concentration in a vacuum concentrator until the solid content reaches 20%, and pulverization in a powder dryer, As a material capable of extracting the pigment, any one of beet, gardenia, turmeric, omija, purple sweet potato, red cabbage, red corn, clove, green tea leaf, pomegranate or tea leaf is selected and used, The enzymes that can be added to the materials that can be added include any one selected from Cellulase, Arabanase, and? -1,4-glucanase.

The above-mentioned sectioning and seasoning liquid mixed aging and vacuum packing step (S600) may include a step of immersing the mortar in a seasoning liquid and aging at a temperature of 10 to 20 DEG C for 5 to 10 days.

The sterilization and cooling step (S700) may be carried out by sterilizing at a temperature of 78 to 82 DEG C for 550 to 650 seconds and cooling the sterilized packaging container at a temperature of 0 to 12 DEG C for 20 to 40 minutes.

In addition, the present invention includes a radish containing a functional dietary fiber produced by any one of the above-described methods.

The details of other embodiments are included in the detailed description and drawings.

The manufacturing method of the radish with the functional fiber according to the present invention improves the color, sourness and sweetness of the radish, thereby improving the commercial quality and satisfying the long-term shelf life, And the nutritional value can be increased and the preference of the consumer can be increased.

In addition, the manufacturing method of the radish containing the functional dietary fiber according to the present invention can exhibit physiological effects such as inhibition of increase in blood glucose level, rectal action, and improvement of lipid metabolism, or excretion of carcinogens to the outside of the body to prevent adult diseases such as hyperlipidemia, diabetes, By producing the radish using the dietary fiber exhibiting excellent effects on the radish, the palatability of the consumer to the radish can be improved and the appearance, smell and flavor can be improved.

In addition, the radish roots containing the functional dietary fiber according to the present invention can be enjoyed in accordance with the taste and taste of the consumers in response to the demand of health-oriented consumers in the well-being era, and can approach the younger generation with familiarity.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart for explaining a method for producing a radish with a functional dietary fiber according to the present invention; Fig.
Fig. 2 is a photograph for explaining a pickling step in a method of producing a radish containing the functional dietary fiber according to the present invention.
Fig. 3 is a photograph for explaining the desalting step in the method of producing a radish which contains the functional dietary fiber according to the present invention.
FIG. 4 is a photograph for explaining the steps of peeling and washing in the method of manufacturing a radish which contains the functional dietary fiber according to the present invention.
FIGS. 5A and 5B are photographs for explaining cutting and cutting steps in a method for producing a monolith containing a functional dietary fiber according to the present invention. FIG.
FIGS. 6A and 6B are photographs for explaining the ripening and vacuum-packing stages of the mortar and seasoning solution in the process for producing radishes containing the functional dietary fiber according to the present invention. FIG.
7A and 7B are photographs for explaining a sterilization and cooling step in a method of manufacturing a radish with a functional dietary fiber according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing a radish containing functional fiber according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart for explaining a method of manufacturing a radish with the functional dietary fiber according to the present invention, and FIGS. 2 to 7B are diagrams for explaining a manufacturing method of a radish with the functional dietary fiber according to the present invention It is a photograph.

1 to 7B, a method for producing a saffron containing functional fiber according to the present invention includes a salting step S100, a desalting step S200, a peeling and washing step S300, a cutting and cutting step S400 A seasoning preparation step S500, a mortar and seasoning liquid mixed aging and vacuum packaging step S600, and a sterilization and cooling step S700.

1. Pickling step (S100)

The pickling step (S100) is a step of washing the grown radish, pickling in brine, and then aging to produce a cross section.

Referring to FIG. 2, in the present invention, the pickling step (S100) may be carried out in salt water so that the salted salinity is 17 to 19%. When salted at the salinity described above, salty, .

In addition, the pickling step (S100) may be carried out by immersing the washed radish in a brine in which the soluble fiber is dissolved, followed by aging in a pickling tank at 10 to 25 DEG C for 50 to 100 hours.

In the present invention, the pickling step (S100) may be a brine solution in which 5 to 10 parts by weight of a water-soluble dietary fiber is dissolved based on 100 parts by weight of the whole brine, wherein the water-soluble dietary fiber is prepared by mixing a water-soluble dietary fiber material and a thickening polysaccharide .

The water soluble dietary fiber material means an indigestible saccharide containing at least 50 mass% of dietary fiber and having a viscosity of less than 20 mPas in a 5 mass% aqueous solution at 20 ° C and dissolving 20 g or more in 100 ml of water at 20 ° C .

In the present invention, the water-soluble dietary fiber material may be one or more of indigestible maltodextrin or polydextrose. The technical idea of the present invention is not necessarily limited to the above, but it is also possible to use an indigestible saccharide May all be included.

The indigestible maltodextrin is a health functional substance obtained by fractionation of the indigestible component in the enzymatically decomposed vese dextrin obtained by heating corn starch with alpha-amylase and amyloglucosidase, and the dietary fiber content is 80 %, Which is a functional raw material listed as a functional raw material for health functional foods.

The indigestible maltodextrin is a non-viscous, water-soluble dietary fiber, which is known to delay glucose uptake in the body to inhibit postprandial blood glucose increase. Various human tests have shown that it inhibits hyperglycemia, increases triglyceride concentration, and increases bowel activity .

In addition, dietary fiber intake containing a high proportion of the indigestible maltodextrin has been reported to have an effect of increasing the satiety feeling, increasing the hunger feeling, decreasing the weight, decreasing the blood glucose level, decreasing the insulin resistance, etc. and responding to diabetes prevention and dietary therapy Is an expected functional food material.

The polydextrose has a low calorie content of 1 g per gram and is safe in terms of toxicity and carcinogenicity and has the advantage of dietary fiber. It is used worldwide as a low-calorie functional food ingredient in the US Food and Drug Administration (FDA). Pectin such as fruit, and alginic acid of seaweed are soluble in water, and sticky, slippery and difficult to drink. Polydextrose is soluble in water and has relatively no viscosity. Therefore, it can be used as a drinking agent. It is almost tasteless and odorless. It is easy to process because it is easily soluble in water. It can be added to many foods and it can be added to various food products such as thickeners, moisturizers, It is also used.

In addition, the polydextrose has all the effective actions of water-soluble dietary fiber such as prevention of adult diseases such as hyperlipidemia, diabetes, colon cancer, suicide action and prevention of obesity by lowering the blood cholesterol level and blood glucose level or discharging the carcinogenic substance out of the body. In particular, it can increase the volume of the stool, reduce the movement time, help to see the soft side, and keep the pH of the stool low.

The thickening polysaccharide refers to a polysaccharide having a viscosity of 5 mass% aqueous solution at 20 ° C. of 20 mPas or more. As the thickening polysaccharide to be used in the present invention, any one or more of alginate, propylene glycol esters of alginic acid, carrageenan, guar gum, starch or starch derivatives may be used. The technical idea of the present invention is not necessarily limited to this, Polysaccharides satisfying the conditions of the present invention may be included.

In the present invention, the water-soluble dietary fiber can be prepared by mixing a water-soluble dietary fiber material and a thickening polysaccharide. The water-soluble dietary fiber material and the thickening polysaccharide are mixed at a weight ratio of 90:10 to 70:30 to prepare a mixture, By weight of a water-soluble dietary fiber material and 10 to 20 parts by weight of water-soluble dietary fiber material and 100 parts by weight of the thickening polysaccharide as a whole, followed by drying and pulverization. In the present invention, the drying method includes spray drying, drum drying, freeze drying, or extrusion granulation. Preferably, the powder may be pulverized using spray drying.

2. Desalination step (S200)

In the desalting step (S200), the radishes removed in the pickling step (S100) are taken out from the pickling tank, and then the radish is put into a desalting tank filled with clean purified water to reduce the salinity of the radish.

In the present invention, the water to be filled in the desalination tank is sterilized by ultraviolet rays and fresh air is supplied through a blower, so that the radish can be processed more hygienically.

Referring to FIG. 3, in the desalting step (S200), the desalting concentration of desalted radish can be desalted to have a salinity ranging from 5 to 7%. In the present invention, the desalting concentration is limited to this concentration But the pickled radish can be desalted to a wide range of concentrations depending on the type of radish which is commercialized.

3. Stripping and washing step S300

The peeling and washing step (S300) is a step of removing the peeled portion or fine hairs of desiccated radishes using a stripping machine and washing them in purified water.

Referring to FIG. 4, in the removing and washing step (S300) of the present invention, a conventional removing machine may be used, and a detailed description thereof will be omitted.

4. Cutting and cutting step (S400)

The cutting and cutting step (S400) is a step of cutting the molten and washed rice into a required size or shape according to the purpose of use.

5A and 5B, cutting the desalted radishes in the cutting and cutting step S400 may be performed not only for the purpose of imparting a required size or shape to the intended use, but also to smoothly infiltrate the seasoning liquid in the following steps .

In the technical idea according to the present invention, as shown in FIG. 5B, a rectangular column shape is used for a kimbap. However, the present invention is not limited thereto. The thickness of the cut section may be circular So that it can be used for various side dishes.

5. Seasoning solution preparation step (S500)

The seasoning solution preparation step (S500) is a step of preparing a seasoning solution to be aged by mixing the cut pickles to improve the taste, flavor and taste of the pickled spot.

In the present invention, the seasoning liquid may be prepared by mixing purified water, a vinegar, a syrup seasoning, a natural coloring agent, a vitamin C and a dermis. The seasoning liquid may provide natural pigments and improve shelf life and provide a sweet and sour taste have.

In the present invention, the purified water is used in an amount of 1500 to 2000 parts by weight, the vinegar is used in an amount of 300 to 350 parts by weight, the starch syrup is used in an amount of 300 to 500 parts by weight, the natural coloring agent is used in an amount of 10 to 20 parts by weight, May be used in an amount of 1 to 3 parts by weight, and the dermis may be used in an amount of 20 to 30 parts by weight.

In the present invention, the starch syrup contains polydextrose which is a dietary fiber. The polydextrose helps the defecation activity, reduces the cholesterol level and blood glucose level of the blood, or excretes the carcinogen in vitro to prevent adult diseases such as hyperlipidemia, diabetes and colon cancer effective.

The starch syrup may be prepared by mixing 90 to 95% by weight of starch syrup and 5 to 10% by weight of polydextrose at a temperature of 65 to 85 캜. If the content of the starch syrup is more than 95 wt%, the content of the polydextrose is lowered and the effect of the polydextrose is not sufficiently exhibited. If the content of the starch syrup is less than 90 wt%, the viscosity or the sugar content of the starch syrup is lowered, A difficult problem may arise.

If the content of the polydextrose is more than 10% by weight, the polydextrose may be adversely affected due to the excessive consumption of the polydextrose. If the content of the polydextrose is less than 5% by weight, the polydextrose may prevent adult diseases, If the temperature at which the starch syrup and the polydextrose are mixed exceeds 85 ° C, the active ingredient of the starch syrup and the polydextrose may be deformed. If the temperature is less than 65 ° C, mixing may be difficult.

In addition, the starch syrup in the starch syrup may be prepared by mixing the capsicum and the malt liquor at a weight ratio of 1: 1 to 1.5 to obtain a mixture, and then saccharifying the mixture at a temperature of 40 to 75 ° C for 8 to 12 hours, , Filtering the saccharide into a sieve having a size of 150 to 200 mesh to obtain a purified product, and heating the purified product to a temperature of 65 to 70 ° C and concentrating.

The natural coloring matter may be a natural coloring agent prepared by using an enzymatic decomposition extraction method for a material capable of extracting natural coloring. In the enzyme decomposition extraction method, an enzyme is added to a material capable of extracting natural coloring, the enzyme is decomposed at pH 4.0 to 7.0 for 4 to 8 hours, heated to 70 to 90 ° C, filtered in a filter, concentrated in a vacuum concentrator until the solid content reaches 20%, and pulverized in a powder dryer Can proceed.

In the present invention, the material capable of extracting the natural coloring matter can be selectively used according to the color of radish which the manufacturer desires. For example, materials capable of extracting various natural coloring matters such as beet, gardenia, turmeric, In addition, materials capable of extracting various colors such as purple sweet potato, red cabbage, red corn, clove, green tea leaf, pomegranate, tea leaf can be used.

Examples of enzymes that can be added to the materials capable of extracting the natural pigment include Cellulase, Arabanase, β-1,4-glucanase, Can be selected.

Herein, the cellulase, arabanase and? -1,4-glucanase are commercially available or can be obtained from a strain producing the enzyme by a known protein purification method Aspergillus aculeatus may be used as the strain producing the enzyme.

Section 6 Mission and seasoning Mixing and vacuum packaging (S600)

Referring to FIGS. 6A and 6B, in the step S600, the cut mortar and seasoning liquid are mixed and vacuum packed (S600), the cut mortar is immersed in a seasoning solution, aged, and then put in a packaging container and vacuum packaged.

 In step S600, the slices are immersed in a seasoning solution and then aged at a temperature of 10 to 20 ° C for 5 to 10 days. By the aging, the polydextrose component of the natural pigment and the starch syrup The flavor, aroma, and color of the seasoning liquid contained therein can be smoothly penetrated into the above-mentioned section mission.

In the present invention, when the aging period and temperature are carried out below the lower limit described above, there is a problem that the flavor, aroma and color of the seasoning liquid can not sufficiently penetrate into the missions task. If the above-mentioned upper limit is exceeded, The effect of changing the taste, aroma, and color of the temple missions may not be significant.

7. Sterilization and cooling step (S700)

The sterilization and cooling step (S700) is a step performed to remove the microorganisms that may be present in the vacuum-packed radish, and to prevent deterioration of the radish during storage and distribution.

7A and 7B, in the present invention, the sterilization and cooling step (S700) may be sterilized at a temperature of 78 to 82 DEG C for 550 to 650 seconds, and the sterilized packaging container is heated at a temperature of 0 to 12 DEG C Followed by cooling for 20 to 40 minutes.

Best Mode for Carrying Out the Invention Hereinafter, with reference to the accompanying drawings, a preferred embodiment of a method for producing a radish with a functional dietary fiber according to the present invention will be described in more detail.

<Examples>

First, the grown radish was washed, the washed radish was immersed in the brine in which the water-soluble dietary fiber was dissolved, and then aged in a pickling tank at 20 ° C for 60 hours to prepare a cut-off salinity of 18%. At this time, the water-soluble dietary fiber may be an indigestible maltodextrin or polydextrose as described above. In this embodiment, polydextrose is used.

Next, desalting was performed so as to have a desalting concentration of 6%. After removing the bark or flecks of the desalted radish and washing it in purified water, the washed cut mortar was cut into a rectangular column shape suitable for use for kimbap Respectively.

Next, 1800 parts by weight of purified water, 320 parts by weight of vinegar, 400 parts by weight of starch syrup, 15 parts by weight of natural pigment, 2 parts by weight of vitamin C and 25 parts by weight of dermis were mixed to prepare a seasoning solution. And aged at a temperature of 15 캜 for 7 days, and then charged into a packaging container and vacuum packed.

Then, the vacuum-packed section was sterilized at a temperature of 80 DEG C for 600 seconds, and the sterilized packaging container was cooled at a temperature of 8 DEG C for 30 minutes to prepare a radish containing the functional fiber according to the present invention.

<Comparative Example>

In the comparative examples, unripe radishes without water soluble fiber, natural coloring agent and syrup seasoning were prepared in the comparative examples.

Sensory evaluation was performed on the taste, flavor, color, and overall preference of the radishes containing the functional dietary fiber prepared according to the examples and the radish prepared according to the comparative examples, and the results are shown in Table 2 below Respectively. The sensory test was conducted on 50 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division flavor incense color Comprehensive preference Example 8.3 8.5 8.5 8.6 Comparative Example 5.2 5.1 5.0 5.1

As shown in Table 2, the taste, flavor, and overall preference of the radish produced from the Comparative Example were compared with those of the radish containing the functional dietary fiber prepared in the Examples. As a result, Flavor, color, and overall preference of the radishes containing the functional dietary fiber were superior to those of the radish prepared according to the comparative examples.

This is because the radishes containing the functional dietary fiber prepared according to the examples have improved color, sourness and sweetness of the radishes by using water-soluble dietary fiber, natural coloring agents and syrup seasoning to increase the commerciality It is considered that the taste of food has improved the preference of consumers.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (8)

A pickling step (S100) in which the cultivated radish is washed, salted and pickled in a pickling tank;
A desalting step (S200) of removing the edible salt from the pickling tank, introducing fresh air into the desalting tank through purified water sterilized by ultraviolet rays and a blower to reduce salinity of the radish;
A step S300 of removing and washing the desalted radish by removing the skin or fine hairs from the purified water;
Cutting and cutting (S 400) cutting the molten and washed mull to a required size or shape according to the use;
(S500) of preparing a seasoning solution to be mixed with the cut pickled radish so as to produce a seasoning liquid to be aged in the cut-off task;
(S600); agitating the cut mortar by immersing the cut mortar in a seasoning solution, and then aging the cut mortar into a packaging container and vacuum packing the raw meat to produce a radish; And
(S700) which sterilizes and sterilizes the micro-organisms present in the vacuum-packed radish root to prevent deterioration of the radish during the process of storing and circulating the microorganisms,

In the pickling step S100, the washed mud is dipped in the brine in which the water soluble dietary fiber is dissolved, and then aged in a pickling tank at 10 to 25 DEG C for 50 to 100 hours so that the salted salinity is 17 to 19%
The water-soluble dietary fiber is prepared by mixing a water-soluble dietary fiber material and a thickening polysaccharide,
Wherein the water soluble dietary fiber material comprises at least one of indigestible maltodextrin or polydextrose and contains at least 50 mass% of dietary fiber and is dissolved in at least 20 g of water in 20 ml of water at 20 ° C and has a viscosity of 5 mass% Shows a viscosity of less than 20 mPas,
Wherein the thickening polysaccharide has a viscosity of 20 mass% or more in a 5 mass% aqueous solution at 20 DEG C, and at least one of alginate, propylene glycol alginate, carrageenan, guar gum, starch or starch derivatives is used,
Wherein the water-soluble fiber material and the thickening polysaccharide are mixed at a weight ratio of 90:10 to 70:30 to prepare a mixture, and the mixture is mixed with 10 parts by weight of the water-soluble fiber material and the thickening polysaccharide, To 20 parts by weight of hot water, and then drying and pulverizing the resulting mixture.

The seasoning solution is prepared by mixing purified water, vinegar, syrup, seasoning, natural pigment, vitamin C and dermis in the seasoning solution preparation step (S500)
The vitamin C is used in an amount of 1 to 20 parts by weight, and the vitamin C is used in an amount of 1 to 200 parts by weight, preferably 300 to 350 parts by weight, 3 parts by weight of the dermis is used and 20 to 30 parts by weight of the dermis is used,

Wherein the starch syrup is prepared by mixing 90 to 95% by weight of starch syrup and 5 to 10% by weight of polydextrose at a temperature of 65 to 85 캜,
The starch sugar is obtained by mixing a mixture of a rice cake and a malt liquor at a weight ratio of 1: 1 to 1.5 to obtain a mixture, and then saccharifying the mixture at a temperature of 40 to 75 ° C for 8 to 12 hours to obtain a saccharide, Is filtered through a sieve having a size of 150 to 200 mesh to obtain a purified product. The purified product is heated to a temperature of 65 to 70 캜 and concentrated to prepare a purified product.

The natural coloring matter is prepared by using an enzymatic decomposition extraction method on a material capable of extracting natural coloring matter,
The enzymatic digestion is carried out by adding an enzyme to a material capable of extracting natural pigment, digesting the enzyme at 40 to 65 ° C, pH 4.0 to 7.0 for 4 to 8 hours, heating the mixture at 70 to 90 ° C, The mixture is concentrated to a solid content of 20% in a vacuum concentrator, and then pulverized in a powder dryer,
As a material capable of extracting the natural pigment, any one of beet, gardenia, turmeric, omelet, purple sweet potato, red cabbage, red corn, clove, green tea leaf, pomegranate or tea leaf is selected and used,
Examples of enzymes that can be added to the materials capable of extracting the natural pigment include cellulase, arabinase, and? -1,4-glucanase One of which is selected,

The above-mentioned mealtime and seasoning liquid mixed aging and vacuum packing step (S600) comprises immersing the mortar in a seasoning liquid and aging at a temperature of 10 to 20 DEG C for 5 to 10 days,

Wherein the sterilization and cooling step S700 is carried out by sterilizing the sterilized packaging container at a temperature of 78 to 82 DEG C for 550 to 650 seconds and cooling the sterilized packaging container at a temperature of 0 to 12 DEG C for 20 to 40 minutes. A method for producing a radish containing fiber.
delete delete delete delete delete delete A radish containing a functional dietary fiber, which is produced by the production method of claim 1.

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