KR101891966B1 - native grass extract pickled radish and manufacturing method of the same - Google Patents

Abstract

The method of the present invention includes the steps of cutting vegetables of radish, green cucumber, onion and carrot to a predetermined size and washing them; Purified water, vinegar containing artificial sweeteners, sugar, and salt; And a step of mixing the vegetables and the pickling liquid in a sealed container and aging at room temperature.

Description

[0001] The present invention relates to a natural grass extract containing Pickled radish and a method for producing the same,

More particularly, the present invention relates to a method for producing artificial radishes containing artificial leaves using extracts of Artichoke basidiomycetes, and a method for producing the same.

It is known that Korean native radish is effective for digestion and detoxification, and it is said to go to ginseng when it is seen. Especially, it is highly compatible with liquor, fish sashimi and wheat flour food because of its detoxifying effect.

If you take the juice out of the juice, it will become a cough, hemostasis, disinfection, and fever. If you boil it, it will eliminate the dysentery and remove the food. It has a starch digestive enzyme such as diastase as well as a proteolytic enzyme, which helps digestion. When eating meat or sashimi, it is good to eat it with radish or uncooked juice and dip it here. In addition, because it gives a goddess effect that scatters the flesh, it is good to eat the juice when you get caught in a cold, and there is a detoxifying action to neutralize nicotine. Waste removal, anti-inflammatory action, diuretic action to lower blood pressure, gallstones to dissolve the effect is to prevent gallstones. In the records such as "Honcho Gangmok", the unripe juice has the effect of promoting digestion and poisoning, benefiting the five-stomach, lightening the body and improving the texture. In addition, the juice eliminates the fence and stops coughing, and controls the blood, warms the heart and sees anemia. There is also evidence that diarrhea is controlled by drinking juice. In this way, it can be seen that radish contains a lot of nutrients that are beneficial to the human body. However, saccharin is used for the sour taste of the pickles of the freshly pickled radish which is currently on the market, and saccharin is used for the sweetness of the pickles for the sour taste. Preservatives are used to extend the preservation period and the pickles, which are harmful for health, There is a problem that a harmful element is added to the radish which contains a lot of nitrogen. In addition, since most of the currently marketed grapefruit juice is free of the main ingredients, only the color and nutrition of the grapefruit juice can be obtained. Therefore, it is possible to supply the grape juice which is visually and nutritionally simple.

Korean Patent Laid-Open No. 10-2008-0071287 discloses a method of manufacturing a chicken kakdugi having various shapes and colors. Specifically, the chicken is cut and cut into chicken kakdugi having various shapes, and the chicken kakdugi is placed in a packaging container The seasoning solution is filled with a natural coloring matter which gives a unique color to the seasoning solution to give a variety of colors and specific shapes. However, the patent discloses a method of providing a chicken dumplings having various colors and shapes In addition to containing harmful elements such as glacial acetic acid and sodium saccharin as a seasoning liquid, there is a problem of using natural pigments in consideration of visual aesthetics rather than health and taste.

Therefore, it has become necessary to develop a high-quality food that is suitable for modern people seeking nutrition and taste as well as improving food safety by eliminating harmful elements to human body.

Korean Patent Publication No. 2008-0071287 (2008.08.04) Korean Patent No. 2011-0121985 (2011.11.09)

In order to solve the above problems, an object of the present invention is to provide various flavors and nutrients by adding other vegetables as well as noodles, thereby providing a lot of beneficial nutrients and promoting activation of the human body .

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In order to accomplish the above object, the present invention provides a method for producing artificial radishes containing artificially synthesized artificial leaves, comprising the steps of: cutting and cutting vegetables of radish, green cucumber, onion and carrot to a predetermined size; Purified water, vinegar containing artificial sweeteners, sugar, and salt; And a step of mixing the vegetables and the pickling liquid in a sealed container and aging at room temperature.

According to the present invention, the above-mentioned vegetables are mixed with 10 to 20 parts by weight of blue cucumber, 20 to 30 parts by weight of onion and 3 to 8 parts by weight of carrot based on 100 parts by weight of radish.

According to the present invention, the pickling solution is prepared by mixing 55 to 75 parts by weight of vinegar containing artificial leaves, 30 to 45 parts by weight of sugar, and 3 to 7 parts by weight of salt, based on 100 parts by weight of purified water.

According to the present invention, the hay fever is allowed to cool in cold water after boiling for 1 to 5 minutes in boiling water at 95 ° C or higher.

According to the present invention, the vinegar containing the artichoke is obtained by heating the vinegar to 60-70 ° C, concentrating the vinegar until the amount is half of the vinegar, heating the extractor to the concentrated vinegar The raw egg is added and the temperature is maintained. The extract, which has been dehydrated through a filter, is subjected to low-temperature extraction, followed by natural fermentation and aging at 20-30 ° C for 15-30 days.

According to the present invention, the sanayasin may be selected from the group consisting of dandelion, black pepper, wormwood, cucumber, wild ghastm, dolmens, wool, leek, scabbard, bamboo grass, mulberry leaf, mulberry leaf, mulberry leaf, Bamboo shoots, bamboo shoots, bamboo shoots, hornbills, dongle, quail, amber, chestnut, mountain bamboo, tangja, coriander, emerald, Onion, bamboo shoots, corn, chrysanthemum, liquorice, chrysanthemum, plum, perennial plant, soybean paste, mistletoe, foxtail, acacia flowers , Garlic, grape, lecithin, oilseed rape, bamboo shoot, porcine potato, green onion, fennel, sweetpotato, omija, shiitake, chicory, hanchikcho, ginger, Eggplant, eggplant, lettuce, radish , Foundation stone, ground, ginger, green tea, or one or more compositions in combination.

The artificial radishes containing the artificial leaves of the present invention are produced by the production method according to any one of claims 1 to 6.

As described above, the artificial radishes containing the artificial sweet potatoes according to the present invention and the manufacturing method thereof can provide various nutrients and tastes by adding not only noodles but also other kinds of vegetables, so that a lot of beneficial nutrients are increased and the activation of the human body can be promoted It is effective.
In addition, Sanayaso contains minerals, vitamins and enzymes in a sufficient amount, and it shows the effect of prevention of diseases by establishing the nutritional balance of the human body. The intake of such nutrients serves to stimulate mucous activity of the digestive tract.

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Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

First, it should be noted that, in the drawings, the same components or parts have the same reference numerals as much as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The terms " about ", " substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, Accurate or absolute numbers are used to help prevent unauthorized exploitation by unauthorized intruders of the referenced disclosure.

Hereinafter, a method for producing a wild-type artificial lean manufacturing method according to the present invention will be described.

The present invention relates to a process for preparing a garlic sauce, comprising the steps of cutting, washing and mixing vegetables of radish, green cucumber, onion and carrot to a predetermined size, mixing the pickled liquid prepared by mixing purified water, vinegar, , Aging the mixture at room temperature for about 24 hours, and then storing the mixture in a refrigerator before use. In this case, it takes a long time of about 48 hours for aging only when it is fermented by refrigeration. However, when it is aged at room temperature, the aging time is shortened to about 24 hours in relatively short time.

The method for manufacturing the garlic according to the present invention will be described in more detail as follows. The vegetables are mixed with 10 to 20 parts by weight of blue cucumber, 20 to 30 parts by weight of onion and 3 to 8 parts by weight of carrot based on 100 parts by weight of radish. The pickling solution is mixed with 60 to 75 parts by weight of vinegar containing artificial sweeteners, 35 to 50 parts by weight of sugar and 3 to 7 parts by weight of salt based on 100 parts by weight of purified water. The vinegar applied in the present invention is assumed to be a sanayasen.

Here, the sanayasoba is composed of dandelion, black pepper, wormwood, cucurbitaceae, wild goose, dolmalari, wabi, leek, scorpion, bamboo, chrysanthemum, mulberry leaf, saururus, It is also known as apple, garlic, tranquilizer, angelica, yacon, cinnamon, sprout, plantain, evening primrose, burdock, borage fruit, hornbeam, dongle, quail, amber, chestnut, Onion, bamboo shoots, corn, chrysanthemum, liquorice, chrysanthemum, plum, perennial plant, soybean paste, mistletoe, foxtail, acacia flowers, white saplings, Pork potatoes, Odori, Fried potatoes, Sweetpotato, Omija, Chrysanthemum, Chicory, Hansikcho, Ginger, Melancholy, Halabong, Broccoli, Borage, radish, foundation stone, slippery, Ginger tree, green tea and the like.

The production method of vinegar using this artificial sweetener is as follows.

First, the raw strawberry must be stored for 3 days or less at room temperature after collection, or the preservation period of 15 days or less in a cold room at 5 ℃ or less. When dried artichoke plants are used, the preservation period is not particularly limited.

Then, it is washed twice or three times in cold water to remove the foreign matter of the prepared field artillery. At this time, it is preferable that the temperature of the cold water for washing is 15 占 폚 or less in order to maintain the flavor and taste of the mountain pasture and to maintain the freshness.

Cleaned Sanayas avoid natural sunlight and natural dehydration to maintain freshness and prevent discoloration.

Next, the high temperature heat treatment process is carried out to prevent the foliage from being discolored or deteriorated in distribution process, and to sterilize and kill insects.

Specifically, in case of raw bean sprouts, it is preferable to boil for 1 minute to 5 minutes in boiling water of 95 占 폚 or more. At this time, if the dipping time is too long, the texture of the artificial turf will be altered to make it difficult to maintain its inherent taste and aroma, and discoloration will occur. If it is too short, it will be difficult to obtain sufficient sterilization effect and the tissue will not be sufficiently softened.

If dried artichoke is used, it is preferable to soften the tissue by boiling in boiling water at 95 ° C or higher for 10 minutes to 20 minutes so that the food can be cooked or taken immediately after the purchase.

After the high-temperature heat treatment, the substrate is rinsed twice or three times in cold water at 15 ° C or lower. If the rinsing time or the number of times of rinsing is prolonged, the intrinsic fragrance comes out from the activated internal structure in the high temperature heat treatment process. Therefore, it is preferable that the rinsing time is as short as possible to the extent that the heat of the sanayasen can be removed.

Sanjia after the cold water rinse is dehydrated naturally by avoiding direct sunlight to maintain freshness and prevent discoloration.

Thereafter, the vinegar was heated to a temperature of 60 to 70 캜, and the mixture was concentrated until the amount of the vinegar was reduced to half. Thereafter, each of the concentrated vinegar was added to the concentrated vinegar, And extract each of them to obtain the respective Sanjia extract.

Next, it is preferable to filter each of the wild type hay fever extracts using a filter of 10 to 20 탆 or centrifuge at 15,000 rpm for about 20 minutes using a centrifuge to remove debris.

The filtered or centrifuged resultant may be mixed in the same ratio to obtain an extract of the mountain peony.

The above-mentioned mixed mushroom extract is naturally fermented and aged at 20-30 ° C for 15-30 days to prepare a fermented composition containing an extract of the mountainous family.

The natural fermentation aging is preferably carried out by placing the above-described alopecia areata extract in a pottery jar and keeping it at 20 to 30 DEG C in a dark room for about 15 to 30 days.

The microorganisms involved in natural fermentation during the fermentation period of natural fermentation are Acetobacteraceti, which is resistant to acid resistance and heat resistance, and Acetobacter schutzenbachii, A. ascendens, A. gengenum, A. mesoxydans, A. melanoogenum and A. suboxydans Or other useful microorganisms.

This is because there is a difference in taste and quality between products that have undergone natural fermentation and those that have not.

The types of sugar used in the present invention include white sugar, brown sugar, and yellow sugar, and one of them may be selected.

More preferably, white sugar can be used.

The reason for this is to keep the inherent color of the vegetable by preventing the color of the main composition, which is the color of the vegetable, from being affected by adding the white sugar of the color which is removed from the pigment.

In addition, the types of salt used in this process include mannitol salt, reclaimed salt (flour metal salt), burned and molten salt (baked salt), and processed salt, and one of them can be selected. More preferably, the sun salt may be used.

The reason for this is that when the salt is used, it easily retards and bitter taste. On the other hand, the salt of the sun is rich in minerals and moisture such as calcium, magnesium, zinc, potassium and iron, This is because it has a long lasting effect.

Mixing and aging of radish, blue cucumber, carrot and onion can be performed at the same time by the chemical action by the inherent ingredient ratio of vinegar and white sugar containing sun saliva, And the freshness is also preserved for a long time.

Vinegar or fruit vinegar containing the artificial sweetener is used for the sour taste, and the sugar is used for the sweetness, so that the harmful elements are removed from the body, By adding vegetables of blue, green onion, onion and carrots to provide various flavor and nutrition, many nutrients that are beneficial to the human body are increased, which can promote activation of the human body and improve nutrition and taste. And at the same time improve health.

Hereinafter, the present invention will be described in detail with reference to examples and comparative examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Examples>

100 parts by weight of purified water, 68.26 parts by weight of vinegar containing artificial sweeteners, 43.91 parts by weight of white sugar, and 100 parts by weight of sunflower And 5.23 parts by weight of the resulting solution were mixed in a salting solution prepared in the same manner as described above, and the mixture was stored in a refrigerator after being aged at room temperature for 24 hours.

<Comparative Example>

The composition has a composition ratio of 100 parts by weight of water, 68.82 parts by weight of purified water, 7.27 parts by weight of glacial acetic acid, 3.64 parts by weight of salt, 1.82 parts by weight of wasabi, 0.16 part by weight of saccharin sodium, 0.09 part by weight of natural pigment, and 0.02 part by weight of grapefruit seed extract , Which was prepared in the same manner as in Example.

A panel test was conducted to measure the degree of preference according to the 7-point scale method for 20 persons of 10 men and 10 women for the present invention ' The sensory test is shown in Table 1 below.

division Exterior zest Texture Comprehensive preference map Example 6.20 6.15 6.18  6.25 Comparative Example 5.22 5.19 5.31 5.17 Rating: 1: very bad, 2: bad, 3: slightly bad
4: Normal, 5: Slightly good, 6: Good, 7: Very good.

* In Table 1, the higher the value, the better the sensuality.

1: very bad, 2: bad, 3: slightly bad, 4: normal, 5: slightly good, 6: good

7, the score evaluated as being very good was multiplied by the number of panels, and the sum obtained by performing each of the examples and the comparative examples was divided by 1/2, and the average value was calculated.

From the above results, it can be seen that the vinegar containing the artificial sweetener is used for the sour taste, and the sweet persimmon juice is added to the pickled liquid prepared by using the white sugar, and the appearance, flavor, texture And overall taste.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. It will be clear to those who have knowledge of.

Claims (7)

Cutting the vegetables of radish, green cucumber, onion and carrot to a certain size and washing them; Purified water, vinegar containing artificial sweeteners, sugar, and salt; And a step of mixing the vegetables and the pickling liquid into a closed container and aging the mixture at room temperature for 24 hours,
The above-mentioned sanayasoba can be used in a variety of fields such as dandelion, hedgehog, wormwood, cucumber, wild god, dolmenari, wabi, leek, scabbard, bamboo, chrysanthemum, mulberry, saury, , Chestnut tree, turtles, angelica, yacon, cinnamon, spruce root, plantain, evening primrose, burdock, borage fruit, hornbeam tree, roundworm, quail, amber, chestnut, chrysanthemum, tangerine, Onion, bamboo shoot, corn, chrysanthemum, liquorice, chrysanthemum, plum, perennial plant, soybean, mistletoe, foxtail, acacia flower, white droppings, pigs Potatoes, oats, fennel, sweetpotato, omija, dogwood wormwood, chicory, hanchikcho, ginger, fungus, hanbongbong, broccoli, oriental herb, aloe, bamboo shoots, quicksilver ginseng, garlic, grape, liquorice, oilseed rape, eggplant, , Foundation stone sleep, dorsal, ginger tree , And green tea, or in which one or more compositions are applied in combination, comprising the steps of:
The above-mentioned vegetables are mixed with 10 to 20 parts by weight of blue cucumber, 20 to 30 parts by weight of onion and 3 to 8 parts by weight of carrot based on 100 parts by weight of radish,
The pickling solution is mixed with 55 to 75 parts by weight of vinegar containing artificial leaves, 30 to 45 parts by weight of sugar and 3 to 7 parts by weight of salt, based on 100 parts by weight of purified water,
The hay fever is boiled in boiling water of 95 DEG C or higher for 1 minute to 5 minutes, softened in cold water,
The brewed vinegar was heated to a temperature of 60 to 70 캜 and concentrated until the amount of brewing vinegar was halved. The concentrated brewed vinegar was added to each of the heating extractors, and the temperature was maintained, After extracting the extract at low temperature, it is aged by natural fermentation at 20 to 30 ° C for 15 to 30 days,
The extract aged by the natural fermentation method is placed in a pottery jar and allowed to stand at 20 to 30 DEG C in a dark room for 15 to 30 days to be fermented and aged by a microorganism or other useful microorganisms involved in natural fermentation Wherein the fermented composition containing the extract of the mountainous basidiomycetes is produced through the process of the present invention.
The method according to claim 1,
Wherein the extract is filtered using a filter of 10 to 20 占 퐉 or centrifuged at 15,000 rpm for 20 minutes using a centrifuge to remove debris.
6. A method for producing artificial leaves, comprising the steps of: delete delete delete delete