KR101832726B1 - Manufacturing method of cold noodles daikon - Google Patents

Abstract

According to the present invention, salted radish for cold noodles contains natural compounds and levan, and prevents obesity by inhibiting absorption of cholesterol. According to the present invention, by containing a medicinal herb extract having warm energy to make up cold energy of radish, the salted radish of the present invention can be beneficial to health by preventing diarrhea without stomachache, even when a person incompatible with cold energy eats the salted radish.

Description

{Manufacturing method of cold noodles daikon}

More particularly, the present invention relates to a method for preventing cholesterol absorption by inhibiting cholesterol absorption by immersing radish in a seasoning liquid containing a natural compound, a cyclic compound and a herbal extract, The present invention relates to a cold noodle section mission capable of neutralizing the non-nuclear properties and a manufacturing method thereof.

Cold Noodle Pickled Noodle is a non-processed food that can be eaten together when it eats cold noodle. It is a convenient side-dish for eating with various foods as well as cold noodles by making the manufacturing method relatively simple and having a sourness and sweetness of radish together.

Dishes made from cold noodles have a nature of preserving liquid which adds radish sweet and sour taste to radish and helps to preserve radish.

In the process of preparing seasonings, poor synthetic additives may be used as ingredients of seasonings.

In addition, there are some people who suffer from stomach upset or diarrhea when eating foods with cold properties depending on the constitution, and the medicine has a medicinally cold temperament.

Korean Patent Laid-Open No. 10-2003-0042260 discloses a non-pickling method and a non-pickling method using the same, but does not disclose a method of manufacturing a cold cutter picking method capable of supplementing the cold properties.

Accordingly, it is required to increase the effect of inhibiting the absorption of cholesterol, and to prevent cold and sperm from being stigmatized due to the cold nature.

Korean Patent Publication No. 10-2003-0042260 (May 28, 2003)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for improving cholesterol absorption, The present invention is directed to a cold noodle cutter capable of neutralizing cold properties by including an herbal extract having properties and a manufacturing method thereof.

The present invention relates to a method of manufacturing a cold surface section mission.

One aspect of the present invention is

A) selecting and washing the radish;

B) cutting the non-1 to 5 mm thickness;

(C) a step of preparing a seasoning liquid in which the purified water is further added with at least one selected from the group consisting of salt, natural flavoring agent, citric acid, glacial acetic acid, potassium sorbate, sodium saccharin, sodium sulfite, vitamin C, pigment and ring compound; And

D) immersing the radish in a seasoning solution;

To a cold-sliced mortar manufacturing method.

Another aspect of the present invention is

a) selecting and washing the radish;

b) cutting the radish to a thickness of 1 to 5 mm;

c) adding and adding at least one selected from the group consisting of salt, white vinegar, citric acid, grapefruit extract, stevioside, natural flavoring, vitamin C, pigment and ring compound to purified water; And

d) immersing the radish in a seasoning liquid;

To a cold-sliced mortar manufacturing method.

In the present invention, the cyclic compound includes the following formula (1).

[Chemical Formula 1]

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

In more detail, the cyclic compound is a mixture further comprising the following formula (2) in the formula (1).

(2)

(Wherein o is an integer of 1 to 100).

In addition, the cyclic compound is a mixture further comprising the following formula (3) in the formula (1).

(3)

(Wherein p is an integer of 1 to 100).

In addition, the cyclic compound is a mixture further comprising ginseng saponin in the formula (1).

The method for preparing cold meats in accordance with the present invention further comprises adding one or more herbal extracts selected from the group consisting of Gaza, Gamma-cheong, Kwanghwang, Yanggang, Gobon, Kwak, Kimchi, can do.

Also, in step C) or step c), the seasoning solution may be heated at a temperature of 70 to 90 ° C.

In addition, in the method for manufacturing a cold cut section according to the present invention, the seasoning solution is added in an amount of 40 to 100 parts by weight per 100 parts by weight of rice.

More specifically, the seasoning liquid contains 94 to 96 wt% of purified water, 2 to 4 wt% of salt, 0.1 to 1 wt% of glacial acetic acid, 0.01 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, 0.01 to 0.2% by weight of a pigment and 0.01 to 0.1% by weight of a cyclic compound,

Wherein the flavor enhancer is selected from the group consisting of 92 to 95 wt% of purified water, 1 to 4 wt% of salt, 1 to 4 wt% of white vinegar, 0.01 to 0.2 wt% of citric acid, 0.01 to 0.1 wt% of grapefruit extract, 0.01 to 0.2 wt% of stevioside, 0.01 to 0.1% by weight of vitamin C, 0.01 to 0.2% by weight of a pigment, and 0.01 to 0.1% by weight of a cyclic compound.

The cold noodles according to the present invention have the effect of enhancing the health of the consumers by using natural materials.

The cold noodles according to the present invention can be prepared by adding levan as a composition of a seasoning liquid to make the cold noodles a crunchy mouthfeel, and a bivalent metal ion such as iron and calcium (Fe ^{2 +} , Ca ^{2 +} , Cu ^{2 +} , Zn ^{2 +} ) can be promoted.

In addition, the pickled mung bean according to the present invention is excellent in the improvement of obesity by maximizing the cholesterol absorption inhibitory effect including chitosan by the composition of the seasoning liquid.

In addition, the pickled mung bean according to the present invention can supplement the cool properties of radish by further containing various herbal extracts in the seasoning liquid.

In addition, according to the present invention, the cold-pickled radish further contains various herbal extracts in the seasoning liquid, thereby effectively ingesting the active ingredients contained in the herbal extract.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a cold-cut section according to the present invention and a method of manufacturing the same will be described in detail with reference to specific 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.

According to the present invention, the cold-pickled mite may include saccharin sodium, sodium sulfite, potassium sorbate, etc., or may be a grapefruit extract, stevioside, white vinegar or the like.

The method of manufacturing the cold cut section mission according to the constituents of the seasoning liquid will be described in more detail.

A) selecting and washing the radish;

B) cutting the radish to a thickness of 1 to 5 mm;

(C) a step of preparing a seasoning liquid in which the purified water is further added with at least one selected from the group consisting of salt, natural flavoring agent, citric acid, glacial acetic acid, potassium sorbate, sodium saccharin, sodium sulfite, vitamin C, pigment and ring compound; And

D) immersing the radish in a seasoning solution;

/ RTI >

a) selecting and washing the radish;

b) cutting said radishes;

c) adding and adding at least one selected from the group consisting of salt, white vinegar, citric acid, grapefruit extract, stevioside, natural flavoring, vitamin C, pigment and ring compound to purified water; And

d) immersing the radish in a seasoning liquid;

. ≪ / RTI >

The rice bran used in the present invention is not generally used in the art and is not limited as long as it is cultivated for edible purposes. For example, any one selected from general radish, welfare radish, radish radish, giblet radish radish, radish radish red radish radish, turnip, seagrass radish, radish radish, blush radish, beet radish, beet, cola bean, Or more.

In addition, the briquettes used in the present invention can be cut and molded according to the taste of the user, and then dipped in the seasoning liquid.

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

The cold-pickled rice according to the present invention has a shelf-life of 120 days from the date of manufacture, and the inner surface can be packaged through a packaging material made of a polyethylene material.

It is preferable that the cold bean pickling according to the present invention is packaged up to 5 kg in 50 g unit, and it is preferable to store at room temperature avoiding direct sunlight.

In the method of manufacturing a cold cut section mission according to the present invention, a radish which has been pickled may be used as needed. The pickling process is not limited to the conditions and processing steps as long as it is a method commonly practiced in the art.

For example, the salt may be stored in the aging vessel together with the purified salt to adjust the salt content of the salt to 5 to 30 wt%, followed by desalting with purified water more than once. In this case, it is preferable that the temperature of the purified water in the desalting process is maintained at a temperature of 10 to 20 ° C so as to maintain the texture of radish and desalination effectively.

In the present invention, the cyclic compound may have a structure represented by the following formula (1).

[Chemical Formula 1]

(Wherein n is an integer of 1 to 100 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 addition, Levan is a kind of fructose polymer having fructose as a repeating unit and may be referred to as fructan.

The levan is not degraded by the digestive enzymes and is fermented by intestinal flora in the human body, and the produced low molecular weight fatty acid is absorbed or excreted into 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.

The levan retains moisture with high molecular weight and penetrates between the non-tissues to reinforce the tissues of the cold-cut section, thereby preventing the cold-side pickles from falling back and maintaining a crunchy texture.

In addition, Levan inhibits the absorption of intestinal cholesterol and inhibits the accumulation of blood lipids, thereby decreasing body fat and thus greatly improving obesity.

The levan depending on included in the composition of the seasoning Fe ^{2 +,} Ca ^{2 +,} Mg ^{2 +,} Cu ^{2 +,} and can give a mineral 2, such as Zn ^{2 +} increase the absorption of the metal ions, immune system by activating the macrophages Can be improved.

The production method of levan 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 can be prepared directly from the Asterales Family, or dissolved in water and then reacted with cells containing levan-forming enzyme.

As the Levan is included as a constituent component of the seasoning liquid, cold noodles can be made into crispy texture and cholesterol absorption can be inhibited.

In the present invention, the cyclic compound may further be a mixture further comprising a cyclic compound having a structure represented by the following general formula (1).

(2)

(Wherein o is an integer of 1 to 100).

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

The inulin is also called fructan, a fructose polymer with fructose as a repeating unit.

The inulin is not degraded by the digestive enzymes, and is fermented by intestinal flora in the human body. The produced low molecular weight fatty acid (short chain fatty acid, SCFA) is absorbed or excreted into 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.

The manufacturing method of the inulin is not limited, and the manufacturing method may be different depending on the molecular weight.

Levan and inuline are found in many plant tissues, especially in Graminae and Compositae plants, with a molecular weight below 10,000 in stored carbohydrates, which increases plant resistance from cold and dry weather. In the case of Levan, it is produced as a storage material when microorganisms are grown using sugar.

Further, another preferable example of the cyclic compound may be a mixture further comprising a cyclic compound having a structure represented by the following general formula (1).

(3)

(Wherein p is an integer of 1 to 100).

The above-mentioned formula (3) is called chitosan, and the chitosan acts to adsorb and excrete excess cholesterol in the body, and thus has an excellent effect on the improvement of obesity.

In addition, the chitosan has anticancer activity that inhibits the proliferation of cancer cells, adsorbs chloride ions that cause blood pressure increase, suppresses absorption in the intestines, and then discharges the cells to the outside of the body, It has a great effect on proliferation and activation of cells.

The production method of the chitosan is not limited, and the chitosan can be produced through crustaceans such as crabs.

In addition, by containing chitosan as a constituent component of the above-mentioned ring compound, when chitosan penetrates into the tissues of radishes and ingests the cold-surface section task, it helps absorption and excretion of excessive cholesterol in the body, It is effective.

In addition, another preferred example of the cyclic compound may be a mixture further comprising ginsenoside of the formula (1).

Said saponin is a kind of chemical compound called glycoside, in which other components are bound to sugar. It is classified into triterpenoid saponin and steroid saponin depending on which ingredient is bound to sugar. Triterpenoid saponin is classified into oleanane saponin and dammarane (saponin) ) System saponins.

Most saponins in plants are oleanan saponins and some are steroid saponins. Saponins extracted from plants are mostly poorly soluble in water, poorly absorbed in the body, and toxic to cause hemolysis when overdosed.

On the contrary, ginseng saponin is composed of one oleic saponin and 29 kinds of dhamarne saponin. Neutral glycosides do not have toxicity and have excellent pharmacological action even though they are consumed many times. Especially, saponin of ginseng contains ginseng and glycoside (ginsenoside), which is a compound of glycoside.

The ginseng saponin has various effects on the control of the body function by affecting the central nervous system, the endocrine system, the immune system, the metabolic system and the like. Especially, Rg1, Rb1 and Rg3 among the ginsenosides have immunity, fatigue, Action promoting cholesterol biosynthesis, promoting DNA and RNA synthesis, inhibiting cancer cell metastasis, and the like.

In the present invention, the ginseng saponin includes all of ginseng saponins extracted from Korean ginseng and foreign ginseng, and the ginseng is divided into ginseng, fresh ginseng, red ginseng, white ginseng and black gins according to processing methods. In the present invention, The ginseng saponin used may include all ginseng saponins extracted therefrom.

As described above, the ring compound may include any one or more selected from levan, inulin, chitosan, and ginseng saponin. In order to prevent the rough texture of the ring compound and the decomposition of radish, Levan is added to the composition of the seasoning liquid .

All of the above-mentioned cyclic compounds have an excellent effect of inhibiting the absorption of cholesterol. Thus, when the seasoning solution contains a large amount of the cyclic compounds, the effect of inhibiting cholesterol is further enhanced, and thus, the cyclic compounds are excellent in improving obesity.

When the cyclic compound is simultaneously added with levan and another cyclic compound, the cyclic compound except for levan is preferably added in a ratio of 1: 0.1 to 0.5 by weight.

For example, when levan and inulin are simultaneously added to the cyclic compound, it is preferable to add inulin to the Levan at a ratio of 1: 0.1 to 0.5 by weight.

As another example, when levan and chitosan are simultaneously added to the cyclic compound, it is preferable to add chitosan to levan in a ratio of 1: 0.1 to 0.5.

When cyclic compounds other than levan and levan are simultaneously added as described above, it is preferable to add cyclic compounds different from Levan in a ratio of 1: 0.1 to 0.5 by weight.

In the case of adding less than 1: 0.1 weight ratio of other ring compound to levan, various improvement effects according to the simultaneous use of the ring compound are not sufficiently manifested. When the amount exceeds 0.5 weight ratio, the addition amount of other ring compounds increases, Side effects such as shifting the original taste of the mission may appear.

As described above, the seasoning liquid prepared according to the present invention includes any one or plural selected from levan, inulin, chitosan and ginseng saponin as the kind of the ring compound, thereby maximizing the cholesterol absorption inhibition effect of the cold- And the taste of the cold surface section mission is determined. First, the salt and the ring compound are added to the purified water and the mixture is heated to prepare a seasoning stock solution. Then, the seasoning stock solution is further added with one or more ingredients .

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

In the present invention, the salt may be used regardless of the kind of salt, as long as it is conventionally used in the production of processed foods, and it is preferable to add the salt in an amount of 1 to 4 wt% of 100 wt% of the total seasoning composition.

The kind of the ring compound in the step of preparing the seasoning solution of the present invention may include any one or plural selected from levan, inulin, chitosan and ginsenoside.

The cyclic compound is preferably added in an amount of 0.01 to 0.1% by weight based on 100% by weight of the total seasoning solution. If it is contained in an amount of less than 0.01% by weight, the effect due to the addition of the cyclic compound may not be properly manifested, and if it is added in an amount exceeding 0.1% by weight, cold noodles may be easily removed and the cold noodle have.

The seasoning liquid contains levan and inulin as a constituent of the cyclic compound, thereby giving a cholesterol absorption inhibiting effect, an obesity improving effect and a mineral absorption enhancing effect to the cold face section mission, and at the same time, have.

In the method of manufacturing a cold cut mortar according to the present invention, it is preferable that the seasoning stock solution is slowly heated to a temperature of 70 to 90 캜 while slowly adding sodium chloride and a cyclic compound to purified water. At this time, the heating time is preferably 10 to 30 minutes.

If the heating temperature is less than 70 占 폚 or the heating time is less than 10 minutes, the constitutional components of the seasoning solution may not be mixed properly and the composition ratio may not be uniform.

On the other hand, if the heating temperature exceeds 90 ° C or exceeds 30 minutes, the nutritional elements of the constituents may be destroyed.

After the seasoning stock solution is prepared, the seasoning stock solution may contain a synthetic food additive such as potassium sorbate, sodium saccharin, and sodium sulfite, or may be substituted with the above ingredients to provide a natural food additive such as stevioside, grapefruit extract, Can be further added to prepare a seasoning liquid.

First, when the seasoning liquid contains a synthetic food additive, the seasoning liquid may further contain at least one selected from the group consisting of salt, glacial acetic acid, natural flavoring, citric acid, potassium sorbate, sodium saccharin, sodium sulfite, .

The salt is a common name of sodium chloride (NaCl) and is called salt. The salty taste is imparted to the cold surface section mission, and the salt is preferably added in an amount of 1 to 4% by weight based on 100% by weight of the whole season liquid composition.

The glacial acetic acid is another name of acetic acid, and it is used as a preservative to prevent acidification of the cold surface section and to impart sourness to the cold surface section mission. The glacial acetic acid is preferably added in an amount of 0.1 to 1% by weight in 100% .

The natural flavoring agent is a natural flavoring agent produced mainly by physically processing, enzymatic or microbial treatment using animal or vegetable as a raw material among food additives for the purpose of generating aroma. The natural flavoring agent is 0.01 By weight to 0.2% by weight.

The citric acid serves as an acidifier to promote absorption of mineral ions into the body and to enhance appetite with a unique sour taste. The citric acid 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 sorbic acid is used as a preservative to prevent microbial growth and prevent corruption of the cold surface, and the potassium sorbic acid is preferably added in an amount of 0.1 to 0.5 wt% based on 100 wt% 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 and an antiseptic in general processed foods. The sodium sulfite 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 the vitamin C is preferably added in an amount of 0.01 to 0.1 wt% in 100 wt% of the total seasoning composition.

The coloring matter is used for coloring the cold surface section mission. It can use both edible artificial coloring matter and natural coloring matter. Specifically, it can be consumed harmlessly to human body and natural color expression is possible, It can be used without being limited to kinds if it can increase aesthetic feeling further.

Examples of the edible artificial coloring matter in the present invention include synthetic food colorings generally used in food manufacturing, such as Food Coloring Green No. 3, Food Coloring Red No. 2, Food Coloring Red No. 3, Pigment red No. 40, edible pigment blue No. 1, food coloring blue No. 2, food coloring yellow No. 4, food coloring yellow No. 5 and their aluminum rake, betacarotene, ferric oxide, titanium dioxide, Sodium chloride, iron chloropyrin sodium, copper chloropyrin sodium, copper chlorophyll, riboflavin, and riboflavin butyrate esters.

In the present invention, examples of the natural coloring matter include marigold coloring, beryllium coloring, saffron coloring, squid inking coloring, gingival coloring matter, gardenia blue coloring, gardenia yellow coloring, cacao coloring, cochineal extracting coloring, tamarind coloring, Extractive pigment, red cabbage pigment, grape skin pigment, purple sweet potato pigment, turmeric pigment, annatto pigment, carotene pigment and the like.

It is preferable, but not limited, to use the green pigment PKS which is stable in acidity and makes the cold-temp section mission delicious.

The dye is preferably added in an amount of 0.01 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 0.01 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 which is a fruit of grape 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 0.1% 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. The white vinegar is preferably added in an amount of 1 to 4% by weight based on 100% by weight of the total seasoning composition.

When the seasoning liquid contains a synthetic food additive, the seasoning liquid contains 94 to 96 wt% of purified water, 2 to 4 wt% of salt, 0.1 to 1 wt% of glacial acetic acid, 0.01 to 0.2 wt% of natural flavoring agent, 0.01 to 0.1 wt% 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, 0.01 to 0.2% by weight of pigment and 0.01 to 0.1% In addition,

When replacing the synthetic food additive with a natural food additive, it is preferable to use a mixture of 92 to 95% by weight of purified water, 1 to 4% by weight of salt, 1 to 4% by weight of white vinegar, 0.01 to 0.2% by weight of citric acid, 0.01 to 0.1% 0.01 to 0.2% by weight of a side, 0.01 to 0.2% by weight of a natural flavoring agent, 0.01 to 0.1% by weight of vitamin C, 0.01 to 0.2% by weight of a pigment, and 0.01 to 0.1% by weight of a cyclic compound.

It is also preferable that the seasoning solution is slowly cooled to 10 to 20 占 폚 after the preparation. In the above temperature range, the seasoning liquid easily penetrates into the cold face section mission to show the original taste of the cold face section mission, and it is possible to maintain the freshness and texture of radishes.

In the present invention, the seasoning liquid may contain 40-100 parts by weight of the 100 parts by weight of the starch. In this range, the flavor of the seasoning liquid can be utilized, and the crispy texture of the cold-cut section can be maintained.

In the present invention, the immersion condition of the seasoning solution is not limited in step D) or step d).

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, in the method of the present invention, the seasoning liquid may further comprise a herbal extract.

Oriental medicine has a cold nature, and the cooked radish has a warm temperament.

The cold bean pickle produced according to the present invention can be considered to have a cold property because it is prepared using bean sprouts.

If a person with a bad temper is consumed by a person who is cold and has a cold temperament, he or she may have difficulty digesting or diarrhea.

In order to neutralize the non-radiant properties, the cold-pickled radish of the present invention may further include a herb extract having warm properties in the seasoning solution.

Examples of the herb extracts may include any one or a plurality of herbs selected from the group consisting of Ghazia, Gamma-ray, Ganhwang, Yanggang, Gobon, Gwacheon,

The Gaza (Terminalia chebula Retzius) is a dried flesh which removes seeds from the mature fruit of the Gaddafi and has a warm character. The Gaza has a sour taste and has excellent efficacy in stopping diarrhea. The cool character of the radish can be neutralized by the above-mentioned Gaza.

The ginseng root is dried perennial herbaceous ginseng root and root and rootstock which belong to the matariaceae, and the nature is warm and tasty. The ginseng tendency promotes the movement of the digestive system by allowing the machine to move smoothly and it has analgesic action, which controls the feeling of stomach pain, headache, and fatigue.

The Curcuma long Linne is a perennial plant belonging to the genus Ginger and is very warm in nature. The turmeric is effective in eliminating eosinophilia, and is effective in promoting good circulation.

The licorice (Glycyrrhiza uralensis) is sprinkled by perennial plants belonging to the bean family, and the properties are plain, warm and tasty. The licorice can be used for various purposes in one room by making the action of other medicine clear, and it can prevent stomachache, abdominal pain, etc. by changing the cool nature of radish.

Alpineia officinarum Hance is a rootstock of high-gonium, a perennial herbaceous ginger belonging to the genus Ginger. The Yang River warms the noodles, and the cold air stays in the stomach, which is used to diarrhea and vomiting. It is excellent in controlling abdominal pain and diarrhea caused by cooling with ginger.

Angelica tenuissima Nacai (Angelica tenuissima Nacai) is a rootstock of perennial herbaceous gonads belonging to the dragonfly family, and is warm. In addition, the above-mentioned hard copy is a medicament for sweating and removing fraud, and is effective in controlling a headache.

The Agastache rugosa O. Kuntze is a superficial overgrowth of the pear germination herb belonging to the Acanthopanax spp. It is warm, flavorful, and extinguishes the functions of the digestive system. It radiates fragrance of the body caused by external scams, It is effective for the symptoms such as.

The Citrus unshiu Markovich is a dried fruit of a mature fruit of mandarin orange and belongs to the genus Unshiu, and the nature is warm and helps circulation of the ki. The citrus fruit is effective to be blended with noodles, pasta, and the like, or having no appetite.

Chaenomeles sinensis is a medicinal product made of ripe berries of rose quince tree, which is warm and sour. The above neck and neck are excellent in effect on the cold and bronchus, and exhibit good efficacy in diarrhea.

Dioscorea batatas Decaisne (Dioscorea japonica Thunberg) is a root of perennial herbaceous herbaceous plants belonging to the perennial herbaceous plant, which is warm and sweet. The chewing gum is effective in controlling diarrhea caused by fragile weakness.

The nutmeg (Myristica fragrans) is an evergreen broad-leaved arboreous tree of the dicotyledonous plant, the buttercup, and the warm, sweetness. The nutmeg is excellent for diarrhea and malodor digestion, and it is good for controlling diarrhea and dysentery by mixing ginseng, algae, and health.

Grifola umbellata is a mushroom and mushroom in the throat of Bacillus subtilis, and has a good taste and sweet taste. It is effective in removing the moisture and making the urine look good, and to treat the species and dysuria.

Astragalus membranaceus Bunge is a root of Danaussia which is perennial herbaceous perennial herbaceous, and is warm and sweet. The erysipelas are effective in protecting the human body, and are excellent in controlling the fragile ones by blending with ginseng, licorice, and dermis.

All of the above herbal extracts are intended to complement the cold properties of radish and have a role of neutralizing the non-radish properties by evaluating the properties of the radish. Some people may develop indigestion or diarrhea when eating cold food, which can be alleviated through the herbal extracts.

In addition, the herb extracts do not have a strong taste or flavor but have a sweet taste, neutralizing the pungent taste of radish, and enjoying the taste of the cold noodle appetite without adversely affecting the flavor of the cold noodle appetite.

The herb extract may be prepared by a method commonly used in the art, and examples thereof include pulverization, filtration, concentration after warming, drying, powdering, freeze-drying and the like, and the present invention is not limited thereto .

The herbal extract may be added during the preparation of the seasoning solution, and preferably 0.01 to 0.1 part by weight based on 100 parts by weight of the seasoning solution.

If the weight of the herb extract is less than 0.01 part by weight based on 100 parts by weight of the seasoning solution, the effect thereof is insufficient. If the weight part of the herb extract is contained in excess of 0.1 part, the herb extract may have a strong flavor, By weight.

Hereinafter, a method of manufacturing a cold cut section mission according to the present invention will be described in more detail with reference to the following 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 the foreign matter was removed, the molten radish pickled radish was cut into a certain size and put in a pickling tank.

Separately, the seasoning solution was prepared. First, sodium chloride and levan were added to purified water, and the mixture was 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.

At this time, 40 to 100 parts by weight of the seasoning solution was added to 100 parts by weight of the cornstarch. The composition ratio of the seasoning solution 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, 0.25% by weight of potassium, 0.1375% by weight of sodium saccharin, 0.0075% by weight of sodium sulfite, 0.05% by weight of vitamin C, 0.15% by weight of green pigment PKS and 0.025% by weight of Levan. The finished seasoning solution was cooled at room temperature, And then aged in a cold room at 4 ° C for 7 days to finally prepare a cold section.

The final blend ratios of the prepared cold section are as shown in Table 1, and the results of sensory evaluation and physical properties are shown in Tables 7 and 8 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 94.0125 wt% of purified water, 2.35 wt% of salt, 3.0075 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 flavor, 0.07 wt% And 0.1175% by weight of the dye PKS, respectively.

The blend ratios of the prepared cold section are as shown in Table 2, and the results of the sensory test and the physical properties are shown in Tables 7 and 8 below.

[Table 2]

(Example 3)

In the above Example 1, the cold surface section mission was manufactured under the same conditions and methods except that the seasoning liquid was heated at a temperature of 75 캜. The results of the sensory evaluation and the physical properties of the cold noodles are shown in Tables 7 and 8 below.

(Example 4)

In the above Example 1, the cold surface section mission was prepared under the same conditions and methods except that the seasoning liquid was heated at a temperature of 85 캜. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Example 5)

In the above Example 2, cold noodles were prepared by the same conditions and methods except that Levan was replaced with a mixture of levan and inulin of the same weight in the preparation of seasoning liquid. In this case, the mixing ratio of levan and inulin was Levan 1: inulin 0.3 weight ratio, and the results of the sensory evaluation and the physical properties of the cold noodle section were shown in Tables 7 and 8 below.

(Example 6)

In Example 5, the cold-cut section was prepared by the same conditions and methods except that the mixture ratio of Levan and inulin was changed to Levan 1: inulin 0.8 weight ratio. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Example 7)

In Example 2, the cold-cut section was prepared by the same conditions and methods except that 0.05 part by weight of herbal extract was added to 100 parts by weight of the seasoning solution. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Example 8)

In Example 7, the cold-cut section mission was prepared under the same conditions and with the exception that 0.2 part by weight of herbal extract was added to 100 parts by weight of the seasoning solution. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Example 9)

In the above Example 2, cold noodles were prepared by the same conditions and methods except that levan was replaced by a mixture of levan and chitosan of the same weight in preparation of seasoning liquid. The mixing ratio of levan and chitosan was Levan 1: chitosan 0.3 weight ratio. The results of the sensory evaluation and the physical properties of the prepared cold noodles were shown in Tables 7 and 8 below.

(Example 10)

In Example 9, the cold face section was prepared by the same conditions and methods except that the mixing ratio of Levan and chitosan was changed to Levan 1: chitosan 0.8 by weight. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Example 11)

In the above Example 2, cold-beaten section missions were prepared under the same conditions and methods except that Levan was replaced with a mixture of levan and ginseng saponin of the same weight in the preparation of seasoning liquid. At this time, the mixing ratio of Levan and ginseng saponin was Levan 1: ginseng saponin 0.3 weight ratio, and the results of the sensory evaluation and physical properties of the prepared cold section were described in Tables 7 and 8 below.

(Example 12)

Except that the mixture ratio of levan and ginseng saponin was changed to Levan 1: ginseng saponin 0.8 ratio by weight in Example 11. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Comparative Example 1)

In the above Example 1, the cold-surface section mission was prepared under the same conditions and methods except that the seasoning liquid was heated at a temperature of 55 ° C. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Comparative Example 2)

In the above Example 1, a cold-cut section mission was prepared under the same conditions and methods except that the seasoning liquid was heated at a temperature of 95 ° C. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Comparative Example 3)

A cold section was prepared in the same manner as in Example 1 except that the seasoning liquid was prepared by adding more purified water to the amount of Levan added, without adding Levan. The results of the sensory evaluation and the physical property measurement of the prepared cold section are shown in Tables 7 and 8 below.

(Comparative Example 4)

In Example 1, Levan was further added to prepare a seasoning solution. The final mixing ratio of the cold-cut section mission including the seasoning solution is shown in Table 3, and the results of the sensory test and the physical property measurement are shown in Tables 7 and 8 below.

[Table 3]

(Comparative Example 5)

Except that levulin was replaced by levulin in the same composition ratio as in Comparative Example 4, except that the inulin was added so as to have the same composition ratio. The final blend ratios of the prepared cold section are shown in Table 4, and the results of the sensory test and the physical properties are shown in Tables 7 and 8 below.

[Table 4]

(Comparative Example 6)

Except that levan was replaced by chitosan in the above Comparative Example 4 so as to have the same composition ratio. The final blending ratios of the prepared cold section are as shown in Table 5, and the results of the sensory test and the physical properties are shown in Tables 7 and 8 below.

[Table 5]

(Comparative Example 7)

Except that levan was replaced by ginseng saponin in the above Comparative Example 4 so as to have the same composition ratio. The final compounding ratio of the prepared cold section is as shown in Table 6, and the results of the sensory test and the physical properties are shown in Tables 7 and 8 below.

[Table 6]

[Table 7]

[Table 8]

As shown in Tables 7 and 8, the cold noodles prepared according to the present invention show excellent physical properties and sensory test results. In particular, Example 2, in which a natural food additive was added in place of a synthetic food additive in the preparation of a seasoning solution, exhibited excellent texture and preference compared to the other examples and the comparative example. In particular, Example 7 in which a natural food additive and a herb extract were added during the preparation of seasoning showed the most excellent physical properties and sensory test results.

However, in Example 8, in which the herb extract was further added compared to Example 7, the fragrance and flavor tended to decrease rather than that in Example 7. The optimum composition ratio of the herbal extract was 0.01 to 0.1 weight I can see that it is the wife.

In addition, Example 5 in which levan and inulin were simultaneously added to a natural food additive and a ring compound during the preparation of a seasoning liquid showed excellent physical properties and sensory test results.

In addition, Example 9 in which levan and chitosan were simultaneously added as a natural food additive and a cyclic compound in the preparation of a seasoning liquid also showed excellent physical properties and sensory test results.

Also, Example 11 in which levan and ginseng saponin were simultaneously added to the natural food additive and the cyclic compound in the preparation of the seasoning liquid showed excellent physical properties and sensory test results.

However, in Example 6 in which inulin was further added compared to Example 5, the taste and texture of the Example 6 were significantly lowered compared to Example 5, and the optimal composition ratio of levan and inulin was 1: 0.1 to 0.5 by weight have.

In addition, in Example 10 in which chitosan was further added compared to Example 9, taste and texture were significantly lowered in comparison with Example 9, and the optimal composition ratio of levan and chitosan was 1: 0.1 to 0.5 weight ratio have.

In addition, in Example 11 in which ginseng saponin was further added compared to Example 11, taste and texture were significantly lowered as compared with Example 10, and the optimal composition ratio of levan and ginseng saponin was 1: 0.1 to 0.5 weight ratio Able to know.

On the other hand, when the heating temperature is lower than the standard in the preparation of the seasoning liquid, the seasoning liquid is not properly absorbed in the cold face section mission, and the hotness of the radish remained, and the sweetness is reduced, and the strength, hardness, (Comparative Example 1).

On the other hand, when the heating temperature was higher than the reference temperature in the preparation of the seasoning liquid, the mechanical properties were deteriorated, and the coldness of the cold side was easily removed and the texture was significantly lowered (Comparative Example 2).

In addition, in the case of not putting Levan into the seasoning liquid (Comparative Example 3), the intensity and hardness of the cold-surface section task were greatly reduced, and the cold-side pickles were easily retreated and the texture and the preference were greatly decreased.

In addition, when the content of levan or inulin exceeds the reference value (Comparative Examples 4 and 5), it can be seen that the strength and hardness of the cold surface section mission are greatly increased, resulting in poor flexibility and hardness, And it affects the sweetness and salty taste, so that the texture and the preference are greatly decreased.

In addition, in the case of adding chitosan in place of levan (Comparative Examples 6 and 7) in the preparation of seasoning liquid, strength and hardness of the cold noodles were greatly reduced, and the cold noodles were easily withdrawn, have.

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) selecting and washing the radish;
B) cutting the non-1 to 5 mm thickness;
C) The purified water is further added with at least one selected from the group consisting of salt, natural flavoring agent, citric acid, glacial acetic acid, potassium sorbate, sodium saccharin, sodium sulfite, vitamin C, dye and ring compound and heated to 70 to 90 ° C A cooling seasoning preparation step;
D) The herb extracts extracted from one or more herbs selected from the group consisting of GAZA, Gammahang, Ganghwang, Yanggang, Gobon, Kwak, Kwak, Kimchi, Nutmeg, 0.1 part by weight; And
E) immersing 100 parts by weight of the radish into 40 to 100 parts by weight of the seasoning solution,
Wherein the cyclic compound is a mixture of ginsenosides represented by the following formula (1) 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).
a) selecting and washing the radish;
b) cutting the radish to a thickness of 1 to 5 mm;
c) adding at least one member selected from the group consisting of salt, white vinegar, citric acid, grapefruit extract, stevioside, natural flavoring agent, vitamin C, dye and ring compound to purified water, heating the mixture at a temperature of 70 to 90 캜, Manufacturing steps;
d) extracting herb extracts from one or more herbs selected from the group consisting of Gaza, Gammahang, Ganghwang, Yanggang, Gobon, Kwak, Kwak, Kimchi, Nutmeg, 0.1 part by weight; And
and d) immersing the above 100 parts by weight of the above-mentioned starch in 40 to 100 parts by weight of the seasoning solution,
Wherein the cyclic compound is a mixture of ginsenosides represented by the following formula (1) 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). delete delete delete delete delete delete The method according to claim 1,
Wherein the seasoning liquid contains 94 to 96 wt% of purified water, 2 to 4 wt% of salt, 0.1 to 1 wt% of glacial acetic acid, 0.01 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 sulfite, 0.001 to 0.01% by weight of sodium sulfite, 0.01 to 0.1% by weight of vitamin C, 0.01 to 0.2% by weight of pigment and 0.01 to 0.1% by weight of a cyclic compound. 3. The method of claim 2,
Wherein the seasoning solution contains 92 to 95 wt% of purified water, 1 to 4 wt% of salt, 1 to 4 wt% of white vinegar, 0.01 to 0.2 wt% of citric acid, 0.01 to 0.1 wt% of grapefruit extract, 0.01 to 0.2 wt% of stevioside, 0.01 to 0.2% by weight of vitamin C, 0.01 to 0.1% by weight of vitamin C, 0.01 to 0.2% by weight of pigment and 0.01 to 0.1% by weight of a cyclic compound.