KR102200917B1 - Method for manufacturing health pickled radish using aronia and health pickled radish using turmeric manufactured by the same - Google Patents

Abstract

A manufacturing method of healthy pickled radish using aronia according to the present invention includes the steps of: manufacturing salted radish (S100); manufacturing desalted radish (S200); storing and aging the desalted radish (S300); peeling and washing the aged and desalted radish (S400); cutting the radish (S500); manufacturing a seasoning solution containing aronia (S600); packaging after mixing the seasoning solution with the radish (S700); and sterilizing pickled radish (S800). The present invention can manufacture healthy pickled radish that can satisfy the preference of modern consumers pursuing health and wellness.

Description

Healthy pickled pickled radish manufacturing method using aronia and healthy pickled pickled radish produced thereby {METHOD FOR MANUFACTURING HEALTH PICKLED RADISH USING ARONIA AND HEALTH PICKLED RADISH USING TURMERIC MANUFACTURED BY THE SAME}

The present invention relates to a method for producing healthy pickled radish using aronia and a healthy pickled radish prepared thereby, and more particularly, by preparing healthy pickled radish using an aronia extract containing anthocyanin having excellent antioxidant activity, Nutrition of Aronia extract rich in anthocyanins, which is known to have anti-oxidative action to promote and remove free radicals that cause various adult diseases, anti-mutagenic action to inhibit the action of carcinogens, hypertension, arteriosclerosis, and myocardial infarction. In addition to being able to use ingredients, the purple (purple) color of Aaronia is implemented in healthy pickled radish, which improves sensory properties compared to existing pickled pickled radish, and you can choose and eat healthy pickled radish of various colors according to consumers' preferences. , It relates to a method for manufacturing healthy pickled radish using aronia that can meet the preferences of health-oriented modern consumers, and healthy pickled radish produced thereby.

Pickled radish is a food that is familiar due to its low price and less irritating taste. It is a corrosive ingredient that goes well with dumpling products consumed in group meals, Chinese food specialty stores, kimbap specialty stores, and snack shops. Traditional pickled radish is colored yellow using rice husk or artificial coloring on salted pickled radish, and its manufacturing method is relatively simple, and it can be stored for a long period of time, and it is added acidity and sweetness to the crispy and crispy taste of radish. Due to the expansion of gimbab specialty stores, consumption is gradually increasing.

In a typical method for producing pickled radish, pickled radish is pickled in salt or brine, and the pickled radish is desalted to an appropriate salinity, and then artificial colorants for coloring, sweeteners, seasonings, etc. are mixed at room temperature for 60 to 80. Ripen for hours to complete. Since most of these pickled radish are produced in small-scale factories in the form of small domestic handicrafts, it is difficult not only to improve the quality, but also problems with the softening of pickled radish by microorganisms and synthetic preservatives added for long-term distribution have been pointed out.

In particular, as the economic level of the people has recently improved and consumers' interest in food safety and nutrition has increased due to the change in diet that pursues quality rather than quantity, organic products are used as raw materials, and artificial food such as synthetic food coloring and glacial acetic acid. The demand for organic processed foods that minimize the use of additives is increasing at a rapid rate, and as a result, consumption of pickled radish, which is synonymous with chemical glacial acetic acid and artificial coloring, is decreasing.

However, consumer interest and demand for health stability, nutritional functionality, sensory palatability, and aroma are increasing due to the recent improvement in economic standards and diversification of diet, but added to pickled radish prepared by the general manufacturing method as described above. These additives do not give consumers confidence in the stability, and nutritional functionality, various and harmonious tastes and aromas are required.

On the other hand, aronia contains a large amount of sugars (20%), anthocyanins (1%), vitamins B1, B2, pantothenic acid, polyphenols, and flavonoids.In particular, aronia anthocyanins have various antioxidant activities. It contains the highest anthocyanin among the natural products that exist in the natural world, which is an indicator of the anthocyanin content, 4 times that of blueberries, 10 times of cranberries, 45 times of black currant, and 5 times of raspberries (bokbunja). It is 80 to 180 times that of grapes, and is expected to prevent aging of blood vessels and hardening of the arteries.

Anthocyanin is the same antioxidant, but it is well known that it has an antioxidant effect that is at least several dozen times stronger than catechins, which are rich in green tea, and chlorgenic acid, which is rich in coffee, green tea, and apples. In addition, it is reported to academia that it protects the skin from ultraviolet rays and cigarette smoke, prevents senile eye diseases such as glaucoma, cataract, and macular degeneration, and prevents cell aging from various environmentally harmful substances.

In addition, anthocyanins are basically all present as glycosides in cells, and are red, blue, and purple. When hydrolyzed with acid, anthocyanidin is a water-soluble pigment that is divided into red part (Anthocyanidin) and sugar part. It promotes cell aging and prevents various adult diseases. Antioxidant action to remove causative active oxygen, antimutagenic action to inhibit the action of carcinogens, inhibiting factors that cause cardiovascular diseases such as hypertension, arteriosclerosis, and myocardial infarction, and action to remove cholesterol in the body, activate liver function Thus, various effects such as prevention and treatment of fatty liver, cirrhosis and alcoholic liver disease through improvement of liver function, improvement of brain metabolic function through promotion of blood circulation and prevention of dementia have been revealed.

Accordingly, the inventors of the present invention were trying to apply the excellent nutrients of aronia to the field of pickled radish that values health by continuously ingesting it by the public, by using Aronia extract containing anthocyanin having excellent antioxidant activity to produce healthy pickled radish. , It is rich in anthocyanins, which are known to have anti-oxidative effects that promote cell aging and remove free radicals that cause various adult diseases, anti-mutagenic effects that inhibit the action of carcinogens, high blood pressure, arteriosclerosis, and myocardial infarction. Since it was possible to manufacture healthy pickled radish, it was confirmed that not only the nutrition and taste of healthy pickled radish were excellent, but also the sensory properties of healthy pickled radish were improved to satisfy consumers' interest in health and well-being, and the present invention was completed.

Korean Patent Publication No. 10-2015-0133484 (published on November 30, 2015) Domestic registered patent No. 10-1720465 (registered on March 21, 2017) Korean Patent Publication No. 10-2002-0008609 (published on January 31, 2002)

The present invention uses aronia extract containing anthocyanin excellent in antioxidant activity to prepare healthy pickled radish, thereby promoting the aging of cells and removing active oxygen that causes various adult diseases, antioxidative action, inhibiting the action of carcinogens. Not only can you use the nutrients of Aronia extract, which is rich in anthocyanins, which is known to have antimutagenic effects, hypertension, arteriosclerosis, and myocardial infarction, but also the purple (purple) color of aronia is realized in healthy pickled radish. A method for producing healthy pickled pickled radish using aronia that has improved organoleptic performance compared to existing pickled pickled radish, can choose and eat healthy pickled pickled radish of various colors according to the taste of consumers, and satisfy the taste of health-oriented modern consumers, and this It is to provide healthy pickled radish manufactured by.

In addition, the present invention meets the demand of health-oriented consumers in the era of well-being, can be enjoyed according to the tastes and preferences of consumers, and manufactures healthy pickled radish using aronia that can improve the appearance, smell, and flavor of pickled radish. It is to provide a method and a healthy pickled radish produced thereby.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing healthy pickled radish using aronia according to the present invention is to wash the radish and pickle the washed radish for 2 to 4 days in a pickling tank containing a solution of deep sea water or spring water of Jeju Island at 13 to 17% salinity and 15 to 20°C. Pickling step of manufacturing a mission (S100); Desalting step (S200) of removing the pickled radish from the pickling tank and putting the pickled radish into a desalting tank filled with purified water to reduce the salinity of the pickled radish (S200); A aging step of storing and aging the demineralized radish (S300); A peeling and washing step of peeling the skin of the aged demineralized radish and washing in purified water (S400); Cutting step (S500) of cutting the washed radish after the peeling to prepare a cut radish; A seasoning liquid containing aronia extract to be mixed with the cut radish is prepared, wherein the seasoning liquid is prepared including purified water, vinegar, alcohol, citric acid, purified salt, amino acid, vitamin C, and aronia extract. (S600); Mixing and packaging a seasoning liquid containing aronia to prepare pickled radish by vacuum packaging after mixing the seasoning liquid prepared including the aronia extract and the cut radish (S700); And a sterilization step (S800) of sterilizing the vacuum-packed pickled radish.

In the aging step (S300), the aging of the desalted radish is uniformly mixed in a weight ratio of 30 to 50 parts by weight of a mixture of Maesengyi powder, parsley juice and silkworm aging powder processing oil based on 100 parts by weight of the desalted radish, and then 10 to It proceeds by storing for 3 to 5 days at a temperature of 15° C., and the mixture may be included in a weight ratio of 5 to 10 parts by weight of meesengyi powder, 20 to 30 parts by weight of parsley juice, and 1 to 5 parts by weight of silkworm ripening powder processing oil. .

The Maesengi powder is prepared for the first washing with purified water, and the first washed Maesengi is immersed in an aging solution for a second washing, and the second washing is performed by 0.5:1.5 of green tea leaves, bay leaves and purified water. Mixing at a weight ratio of :8, and heating the purified water in which the green tea leaves and laurel leaves are mixed at a temperature of 70 to 75°C for 20 to 60 minutes, and then removing the green tea leaves and bay leaves and filtering to prepare a filtrate. , Squid ink is mixed in the filtrate at a weight ratio of 9.5:0.5 and aged at a temperature of 10 to 15° C. for 3 to 6 hours to prepare an aging liquid, and the first washed Maesamyeongi is immersed in the aging liquid. It is stored for 10 to 20 minutes at a temperature of 5 to 7°C, and after separating the Maesaeans immersed in the aging solution, the process proceeds to washing with purified water at a temperature of 15 to 20°C. Stored for 20 to 40 hours at a temperature of 50° C., dried, and aged and fermented, but the dried fermentation is performed after mixing in a weight ratio of 1 to 5 parts by weight of the dermal fermentation broth with respect to 100 parts by weight of the dried meeseng. It proceeds by storing for 20 to 40 hours at a temperature of 8 to 12°C, and freeze-dried at a temperature of -20 to -30°C, and pulverizing the freeze-dried Maesangyi can be prepared. have.

In the seasoning liquid preparation step (S600) containing the aronia, the seasoning liquid is 90 to 95 parts by weight of purified water, 0.5 to 2.5 parts by weight of vinegar, 1 to 2 parts by weight of alcohol, 0.2 to 0.7 parts by weight of citric acid, 0.1 to 0.4 parts by weight of purified salt , 0.3 to 0.5 parts by weight of amino acids, 0.02 to 0.08 parts by weight of vitamin C, and 3 to 7 parts by weight of aronia extract may be included in a weight ratio.

In the seasoning liquid preparation step (S600) containing the aronia, the aronia extract is prepared and washed, and the washed aronia fruit is washed at a temperature of 130 to 150°C at a pressure of 2 to 4kgf/cm ² . The steamed aronia fruit is first dried by heating with water vapor for 20 to 40 minutes, and the first drying is performed at a temperature of 18 to 22°C and a humidity of 60 to 70% for 30 to 50 hours, , But second drying the first dried aronia fruit, the second drying at a pressure of 60 to 80 mbar, a temperature of 40 to 45 ℃ for 10 to 30 minutes, 2.3 to 2.5 on the first dried aronia fruit It is carried out by irradiating the microwave at GHz, sprayed at a weight ratio of 1 to 5 parts by weight of the lactic acid bacteria culture solution to 100 parts by weight of the second dried aronia fruit, and mixed, and the aronia fruit mixed with the lactic acid bacteria culture solution is 38 to After maintaining a temperature of 42°C and a humidity of 60 to 62%, fermentation was performed for 5 to 10 days, and the fermented aronia fruit was dried for 10 to 20 hours with cold air at a temperature of 3 to 6°C, and 55 Maintained for 2 to 4 days at a temperature of to 60 ℃, it can be prepared through the process of extracting the cold air dried aronia fruit.

In addition, the present invention includes healthy pickled radish using aronia prepared by the above method.

The method for preparing healthy pickled radish using aronia according to the present invention is a method of preparing healthy pickled radish using aronia extract containing anthocyanin having excellent antioxidant activity, thereby promoting cell aging and removing active oxygen causing various adult diseases. It is not only possible to use the nutrients of Aronia extract rich in anthocyanins, which are known to have antioxidant effects, antimutagenic effects that inhibit the action of carcinogens, hypertension, arteriosclerosis, and myocardial infarction, but also purple (purple) series. The color of Aronia is implemented on pickled pickled radish, so the sensory performance is improved compared to the traditional pickled pickled radish, and you can choose and eat pickled pickled pickled radish of various colors according to the taste of consumers, and meet the taste of health-oriented modern consumers. You can make pickled radish.

In addition, healthy pickled radish using aronia manufactured according to the present invention meets the demands of health-oriented consumers in the well-being era, and can be enjoyed according to the taste and taste of consumers, and improves the appearance, smell, and flavor of pickled radish. can do.

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

1 is a flow chart for explaining a method for manufacturing healthy pickled radish using aronia according to the present invention.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms including technical or 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. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

Hereinafter, a preferred embodiment will be described in detail with respect to a method for producing healthy pickled radish using aronia according to the present invention with reference to the accompanying drawings.

1 is a flow chart for explaining a method for manufacturing healthy pickled radish using aronia according to the present invention.

Referring to Figure 1, the method for producing healthy pickled radish using aronia according to the present invention is a pickling step (S100), desalting step (S200), aging step (S300), peeling and washing step (S400), cutting step (S500) , A seasoning liquid preparation step (S600) containing aronia, mixing and packaging a seasoning liquid containing aronia (S700), and a sterilization step (S800).

1. Pickling step (S100)

The pickling step (S100) is a step of washing the radish and pickling the washed radish in a pickling tank to prepare a pickled radish.

In the pickling step (S100), the radish is washed, and the washed radish may be pickled for 2 to 4 days in a pickling tank containing a solution of deep sea water or Jeju spring water at 13 to 17% salinity and 15 to 20°C. As the solution, a deep ocean water solution prepared by the following method may be used, or Yongcheon water in Jeju Island may be used in addition to the deep ocean water.

First, deep ocean water can be prepared, and the deep ocean water is called deep ocean water, which is usually less than 200 m, and unlike surface water, plankton and living organisms proliferate because sunlight does not reach. Because the concentration of nutrients is high, there is no contaminant present in the surface seawater because it is not mixed with the surface seawater due to the difference in density depending on the water temperature, and when compared with the surface seawater, low temperature stability, pollutants, harmful bacteria and organic matter are very high. Low cleanliness, eutrophication rich in inorganic nutrients, which are very important for plant growth, and mineral balance properties in which various mineral components exist in a good balance, and clusters of water molecules become small clusters for a long time under high pressure and low temperature conditions. As a result, it has characteristics such as aging matured with water with low surface tension and good permeability.

Salt containing a large amount of minerals produced in deep ocean water contains a variety of minerals such as calcium (Ca), magnesium (Mg), iron (Fe), and zinc (Zn), which are necessary for the growth of salt-philic fermented microorganisms. In particular, the concentration of nutrients such as nitrates, phosphates, and silicates is high because living organisms do not live at low temperatures without being exposed to sunlight, and it does not contain contaminants due to the difference in density from contaminated surface seawater. .

Next, moisture in the deep ocean water may be evaporated.

The evaporation of water in the deep ocean water may proceed until 5/5 to 3/5 of the mass of the first deep ocean water is evaporated by naturally drying the deep ocean water by leaving it at a temperature of 20 to 35°C. By evaporating the moisture contained in the water, cost can be reduced and the salinity of the deep ocean water can be easily increased.

Next, the deep ocean water from which the moisture has been evaporated may be frozen and crystallized.

In the above step, after the deep ocean water from which the moisture has been evaporated is introduced into the freezing and concentrating device, the temperature of the freezing and concentrating device is lowered to freeze the temperature of the deep ocean water to form an ice crystal.

In the above step, as the temperature of the freezing and concentrating device is lowered, the deep ocean water contained in the freezing and concentrating device may be partially frozen, and the deep ocean water contained in the freezing and concentrating device is in direct contact with the interior of the freezing and concentrating device. A pure water component may be frozen around a crystal nucleus formed in the outer circumferential surface or the deep ocean water to form large ice crystals.

In the above step, the internal temperature of the cryoconcentrator in which the deep ocean water is accommodated is maintained at a temperature of -12 to -10°C for 10 to 20 hours, and until 10 to 20% by weight of the initial weight of the filtered seawater is frozen. Can proceed.

Subsequently, ice crystals formed in the frozen deep ocean water may be removed.

In the above step, by removing the ice crystal in which the pure water (solvent) component is frozen, deep ocean water with a high salt concentration can be prepared.

Next, after re-injecting the deep ocean water from which the ice crystals have been removed into the freezing concentrator, the temperature of the freezing concentrating device is lowered to refreeze the deep ocean water from which the ice crystals have been removed, thereby recrystallization to form ice crystals. .

In the above step, the internal temperature of the freezing and concentrating device in which the deep ocean water from which the ice crystals have been removed may be maintained at a temperature of -17 to -14°C for 20 to 30 hours, and the deep ocean water from which the ice crystals have been removed may be re-frozen.

In the above step, as the temperature of the freezing and concentrating device is lowered, the deep ocean water accommodated in the freezing and concentrating device may be partially frozen once again. The deep ocean water accommodated in the freezing and concentrating device is A pure water component may be frozen around an outer peripheral surface in direct contact or a crystal nucleus formed in the deep ocean water to form an ice crystal having large particles.

Then, by separating and removing the re-frozen and recrystallized ice crystal, a high salinity deep ocean water solution can be prepared.

In the above step, a high salinity deep ocean water solution can be prepared by removing ice crystals from the recrystallized deep ocean water once again.For example, the salinity of the deep ocean water solution subjected to the above process is formed to 13 to 17%. You can do it.

In addition, the Jeju-do Yongcheon water (lava seawater) is water naturally filtered by the volcanic bedrock and soaked into the basement of the land, and it is not only very rich in minerals and nutrients, but also the groundwater that only Jeju possesses with little organic matter and pathogens. It is a resource.

Unlike general seawater, the Jeju-do yongcheon water (lava seawater) is a safe water resource that does not have harmful components because it is not exposed to the external environment, and contains zinc (Zn), vanadium (V), germanium (Ge), etc. derived from the volcanic bedrock. , In addition, Jeju-do Yongcheon water (lava seawater) has effects such as relieving hangovers, alleviating hyperlipidemia, antioxidant effects, inhibiting fatty liver, hair growth, and improving diabetes.

2. Desalting step (S200)

The desalting step (S200) is a step of removing the pickled radish from the pickling tank and putting the pickled radish into a desalting tank filled with purified water to reduce the salinity of the pickled radish to prepare a desalted radish.

In the desalting step (S200), desalination may be performed so that the desalination concentration of the desalted radish has a salinity in the range of 6 to 9%, and the desalination concentration of the desalted radish is not limited only to the above range, but for the purpose of productization of the user. Accordingly, the pickled radish can be desalted in a variety of concentrations.

3. Ripening step (S300)

The aging step (S300) is a step of storing and aging the demineralized radish.

In the aging step (S300), the taste, flavor, and nutrition of the pickled radish can be improved by aging the desalted radish, and the aging of the desalted radish combines the desalted radish with a mixture of Maesengyi powder, parsley juice, and silkworm ripening powder. After mixing, it can be stored for a certain period of time to proceed.

That is, in the aging step (S300), after uniformly mixing in a weight ratio of 30 to 50 parts by weight of a mixture of Maesengyi powder, parsley juice, and silkworm aging powder processed oil with respect to 100 parts by weight of the desalted radish, a temperature of 10 to 15°C The mixture may be carried out by storing for 3 to 5 days at, and the mixture is included in a weight ratio of 5 to 10 parts by weight of meesengyi powder, 20 to 30 parts by weight of parsley juice, and 1 to 5 parts by weight of silkworm mature powder processing oil, and the mesentery powder , Parsley juice and silkworm ripening powder processed oil may be used a meesengi powder, parsley juice and silkworm ripening powder processed oil prepared by the following manufacturing method.

In order to prepare the Maesengi powder, first, after preparing Maesaengi, it may be first washed with purified water.

The Maesengi is a high-protein plant food that evenly contains the five major nutrients, and contains a lot of moisture, protein, carbohydrates, and ash, so it is a seaweed that contains evenly nutrients except for lipids.

In addition, the meesadian ear contains vitamins A and C, and contains various inorganic salts such as iron, calcium and iodine, so it is not only effective in skeletal formation for children's development and prevention of osteoporosis, but also has a hematopoietic function to prevent anemia. It is a nutritious food that can be used.

For example, in the above step, after preparing the Maesamyeongi, the Maesaengi may be washed with purified water at a temperature of 15 to 25°C, and foreign substances adhering to the Maesaengi may be removed by washing the Maesaengi using the purified water.

Next, the first washed Maesengyi may be immersed in an aging solution for a second washing.

In the above step, by immersing the Maesengi washed with the purified water in the aging solution to remove general bacteria present in the Maesaengi, it is possible to improve the storage stability of Maesaengi and remove the fishy smell that may occur from the Maesaengi.

For example, in the step, first, green tea leaves, laurel leaves, and purified water are mixed in a weight ratio of 0.5:1.5:8, and purified water in which the green tea leaves and laurel leaves are mixed is mixed at a temperature of 70 to 75°C. After heating for 60 minutes, the green tea leaves and bay leaves are removed and filtered to prepare a filtrate. Next, the filtrate may be mixed with squid ink at a weight ratio of 9.5:0.5 and aged for 3 to 6 hours at a temperature of 10 to 15°C to prepare an aged liquid. Next, by immersing the Maesengi washed with the purified water in the aging solution and then storing them at a temperature of 5 to 7°C for 10 to 20 minutes, the storage stability of Maesamsaengi can be improved and the fishy smell that may occur from the Maesaengi can be removed. I can. Subsequently, after separating the Maesaeungi immersed in the aging liquid, a second washing may be performed with purified water at a temperature of 15 to 20°C.

The squid ink refers to the contents of the squid musk sac, and is mainly black or dark brown.The squid ink contains mucopolysaccharides such as elexin, which have strong antitumor activity, in addition to anti-cancer effects, as well as anti-cancer effect and promotes gastric juice secretion. It can play a role in helping to work.

Thereafter, the second washed Maesamyeongi may be dried to remove moisture contained in the Maesaengi.

In the above step, the second washed maesaengyi can be stored and dried for 20 to 40 hours at a temperature of 45 to 50°C. If the step is performed below the above lower limit, the moisture contained in the mesaengyi There may be a problem that is not sufficiently removed, and if it is performed beyond the above upper limit, the content of water contained in the maeisaengi is too small, so the physical properties are degraded, and the aging fermentation of the maeisaengi does not proceed sufficiently in a later process. Can cause problems.

Subsequently, the dried Maesaeungi may be aged and fermented.

In the above step, it can be carried out by mixing the dermal fermentation broth with the dried meesengi and then aging fermentation for a certain period of time.In the above step, specifically, in the step, the dried mesentery is in a weight ratio of 1 to 5 parts by weight of the dermal fermentation broth with respect to 100 parts by weight. After mixing and storing for 20 to 40 hours at a temperature of 8 to 12 ℃ it can be fermented by aging the Maesaeungi.

The dermal fermentation broth may be prepared by aging fermentation of the dermis (the peel of citrus), the dermis being various compounds such as polyphenols, vitamins, and limonoids, in particular carotenoids, bio-flavonoids, pectins and terpenes. It is rich in useful ingredients such as phenolic compounds such as Ryu, and recently, it is reported that hesperidin, an antioxidant, is separated from dermal by-products and fed to pig feed, resulting in improved disease resistance.

In the above step, the dermal fermentation broth prepared as follows may be used.

First, in order to prepare a dermal fermentation broth, the dermis may be prepared and washed.

Washing in the above step may be performed using purified water in which sodium hydrogen carbonate is dissolved. That is, the sodium hydrogen carbonate (NaHCO ₃ ) is also used as a food additive, and is not toxic and may have functions such as penetration, diffusion, expansion, etc., in the step, the concentration range of 1 to 3 (w/w)% Eggplant can sterilize and clean the surface of the dermis by using a sodium hydrogen carbonate solution. In this case, the dermis may be a citrus peel portion from which the apex portion of the citrus fruit has been removed.

Next, the dermis can be enzymatically degraded.

In the above step, the enzymatic decomposition can be decomposed using an enzyme capable of separating the immunoactive polysaccharide present in the dermis, preferably alpha-amylase, pectinase, xyl as the enzyme. Ranase (Xylanase) and cellulase (Cellulase) are used, the alpha amylase (α-Amylase) 0.01 to 0.03 parts by weight, Pectinase (Pectinase) 0.02 to 0.04 parts by weight, xyl with respect to the total 100 parts by weight of the dermis It is mixed at a weight ratio of 0.03 to 0.05 parts by weight of Xylanase and 0.02 to 0.04 parts by weight of cellulase, and the dermis mixed with the enzyme at a temperature of 38 to 42° C. is stored for 10 to 50 hours. I can.

Then, the enzyme-decomposed dermis can be stored and aged.

In the above step, the enzymatically decomposed dermis may be stored for 20 to 40 days at a temperature of 8 to 12°C. If the step is performed below the above lower limit, there is a problem that the dermis is not sufficiently aged. It may occur, and if it is performed in excess of the upper limit range, a problem of deteriorating the physical properties of the dermis may occur.

Subsequently, by filtering the aged dermis using a filter, a filtered dermal liquid can be prepared.

In the above step, fine foreign substances contained in the dermis can be removed by filtering the aged dermis to prepare a filtered dermal liquid.For example, the filtration is performed by various known types such as a plate-type pressure filter or a cartridge filter. Filters can be used.

Next, the filtered dermal liquid is concentrated and sterilized to prepare a dermal concentrate, and the dermal concentrate is fermented to prepare a dermal fermentation liquid.

In the above step, a dermal concentrate is prepared using a vacuum concentrator known in the art, and vegetable lactic acid bacteria are mixed in a weight ratio of 0.1 to 0.2 parts by weight with respect to 100 parts by weight of the dermal concentrate, and then at a temperature of 10 to 15°C. By fermenting for 3 to 6 days, a dermal fermentation broth can be prepared.

In the above step, vegetable lactic acid bacteria are used to ferment the dermal concentrate, and known lactic acid bacteria capable of fermenting the dermal concentrate may be used as the plant lactic acid bacteria, and for example, Lactobacillus plantarum as the vegetable lactic acid bacteria ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU/g) can be used.

Next, the aging fermented Maesamyeongi may be freeze-dried, and the freeze-dried Maesaengi powder may be pulverized.

In the above step, the freeze-drying of the fermented meesaengi may be performed at a temperature of -20 to -30°C, and the pulverization of the freeze-dried meesaengi may be performed using a known grinder.

In order to prepare the water parsley juice, first, after preparing the water parsley and washing it cleanly in water, the washed water parsley can be cut into equal parts and cut into equal parts. For example, the water parsley can be cut into 2 to 4 equal parts. Can be.

The water parsley has a sweet, spicy and cool temper, and is rich in various vitamins, minerals and fiber, which are good for the body, so it is an alkaline food that has a good effect in detoxifying and purifying blood.

In addition, the water parsley contains a large amount of vitamins A, B1, B2, and C, and is rich in minerals and fiber such as protein, iron, calcium, and phosphorus to purify blood, quenching thirst, and lowering heat. Water parsley has a unique scent on its leaves and stems, and is widely used as a subsidiary material for herbs and hot water. Water parsley is good for detoxification, excreting heavy metals, improving liver function, relieving hangovers, preventing constipation, and preventing high blood pressure.

Next, the cut water parsley may be immersed in a mixed solution of grape juice, lemon juice, and bamboo saline.

In the above step, the grape juice is good for preventing blood clots, preventing adult diseases such as high blood pressure, arteriosclerosis and heart disease, and helping to improve memory.The lemon juice contains a lot of vitamin C and has a strong acidity, skin health, fatigue recovery, and cold prevention. , It is effective for headaches, and the lemon juice and bamboo salt water can prevent the water parsley from discoloring over time, and the mixed solution is in a weight ratio of 2 parts by weight of grape juice, 2 parts by weight of lemon juice, and 3 parts by weight of bamboo saline. It is prepared by mixing, and the salt solution may be bamboo salt water having a concentration of 1 to 3% by weight.

In the above step, the cut parsley may be immersed in a mixed solution of grape juice, lemon juice, and bamboo saline, and then maintained at a temperature of 20 to 25°C for 10 to 30 minutes.

Next, the water parsley immersed in the mixed solution of the grape juice, lemon juice, and bamboo saline may be separated and then steamed.

In the step, the parsley in which the components of grape juice, lemon juice, and bamboo saline are infiltrated may be mixed with a mixture of cinnamon powder and sugar, and then steamed in a steaming machine. In the step, the cinnamon powder and sugar are cinnamon powder 10 To 20 parts by weight and 5 to 10 parts by weight of sugar are mixed in a weight ratio, and steaming may be performed by steaming with steam at 130 to 150°C for 10 to 30 minutes in a steamer.

In the above step, the cinnamon powder increases immunity and promotes blood circulation, thereby helping to prevent vascular disease, preventing food poisoning, sterilizing, and having insecticidal effects, and the sugar has an antiseptic effect and thus can improve storage.

Subsequently, the steamed water parsley may be compressed to prepare a water parsley juice.

In the above step, by pressing the steamed water parsley at a pressure of 8 to 10 kgf/cm ² to juice, it is possible to prepare a water parsley juice in which the useful components of the parsley are sufficiently leached.

In order to prepare the silkworm matured powdered oil, first, a silkworm larvae matured and matured silkworm pupae may be prepared.

The silkworm larva mature powder may be used as the silkworm larva mature powder prepared by the following manufacturing method.

First, after preparing the silkworm larvae, the silkworm larvae can be washed.

In the above step, the silkworm larvae may be a larva before becoming a pupa, for example, the silkworm larvae may be a silkworm larvae on the 3rd day of the age of 5, and the washing of the silkworm larvae is performed by washing the prepared silkworm larvae at 45 to 50°C By immersing the prepared silkworm larvae in 1 to 3 (w/w)% sodium hydrogen carbonate (NaHCO ₃ ) solution maintained at a temperature for 10 to 30 minutes, the surface of the prepared silkworm larva can be washed.

In the above step, the prepared silkworm larvae are washed to remove foreign substances or mulberry leaves remaining on the surface of the silkworm larva, thereby improving the preference of the produced silkworm aging powder processing oil, and the silkworm mature powder processing oil easily decayed or denatured by foreign substances. Can be prevented.

Next, the washed silkworm larvae may be first dried.

In the first drying of the washed silkworm larvae in the step, the washed silkworm larvae are dried at a temperature of 45 to 50° C. for 10 to 20 hours to first remove moisture remaining in the washed silkworm larvae.

Thereafter, the first dried silkworm larvae may be second dried with hot air.

In the step, the first dried silkworm larvae may be performed by applying hot air at a temperature of 135 to 140° C. for 50 to 100 minutes.

Subsequently, the second dried silkworm larvae may be pulverized, powdered, and then aged to prepare a silkworm larva mature powder.

The crushing of the second dried silkworm larvae in the step is powdered by pulverizing the dried silkworm larvae to a particle diameter of 5 to 10 mm, and the maturation of the powdered silkworm larvae causes the powdered silkworm larvae to be 5 to 7 It can be carried out by storing for 20 to 30 hours at a temperature of °C.

The silkworm pupa ripening powder may be used as the silkworm pupa ripening powder prepared by the following manufacturing method.

First, a silkworm pupa can be prepared and washed, and then heated in a bath.

Washing of the silkworm pupa in the step by immersing the silkworm pupae in a 1 to 3 (w/w)% sodium hydrogen carbonate (NaHCO ₃ ) solution maintained at a temperature of 40 to 45 °C for 20 to 40 minutes, The surface of the silkworm pupa can be cleaned, and the heating of the silkworm pupa is performed by sterilizing and disinfecting the washed pupa by immersing the washed pupa in 1 to 1.5% by weight of bamboo saline heated at a temperature of 90 to 95°C. You can keep it clean.

Next, the water remaining in the heated silkworm pupa may be removed by drying the heated silkworm pupa.

In the above step, drying of the heated silkworm pupae in the bath can be carried out by storing and drying the heated silkworm pupae at a temperature of 70 to 75°C for 20 to 30 hours.

Next, the dried silkworm pupa may be pulverized and pulverized.

The pulverization of the dried silkworm pupae in the above step can be pulverized to a particle diameter of 5 to 10 mm using a known pulverizer.

Subsequently, a mixture may be prepared by mixing the lactic acid bacteria culture solution with the silkworm pupa powder.

In the above step, the lactic acid bacteria culture solution may be mixed in a weight ratio of 10 to 15 parts by weight based on 100 parts by weight of silkworm pupa powder.

In addition, in the step, the lactic acid bacteria may use a lactic acid strain isolated from kimchi, which is a fermented food, specifically, as the lactic acid strain, Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

More specifically, in the above step, in order to prepare a lactic acid bacteria culture solution using the lactic acid strain isolated from kimchi, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl, and then the lactic acid strain is separated from the kimchi, and the separated The lactic acid strain was incubated at 37 to 39°C for 20 to 25 hours using MRS broth (Oxoid, England) and then diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then 10 at 10,000 to 15,000 rpm. Centrifugation for ~15 minutes to separate only the supernatant, filter the supernatant with a 0.45 μm syringe filter, and then sterilized distilled water to 100 parts by weight of the filtered supernatant by weight of 1,000 to 2,000 parts by weight The lactic acid bacteria culture solution can be prepared by mixing and dilution at a ratio.

Next, by aging a mixture consisting of the silkworm pupa powder and the lactic acid bacteria culture solution, a silkworm pupa mature powder can be prepared.

In the above step, the mixture consisting of the silkworm pupa powder and the lactic acid bacteria culture solution is stored and aged for 20 to 30 hours at a temperature of 15 to 17°C to prepare a silkworm pupa mature powder.

Next, the prepared silkworm larvae maturation powder and silkworm pupa maturation powder may be mixed to prepare a silkworm maturation powder.

In the above step, the silkworm mature powder may be mixed in a weight ratio of 40 to 60% by weight of silkworm larva mature powder and 40 to 60% by weight of silkworm pupa mature powder.

Next, a mixture may be prepared by mixing the mature silkworm powder and avocado oil.

In the above step, it may be mixed in a weight ratio of 1000 to 2000 parts by weight of avocado oil based on 100 parts by weight of the mature silkworm powder.

Subsequently, the mixture of the silkworm aging powder and avocado oil may be heated and then aged.

In the above step, the mixture of the silkworm mature powder and avocado oil is heated at a temperature of 70 to 75°C for 50 to 100 minutes, and then stored and aged for 5 to 10 days at a temperature of 10 to 15°C. It can make the contained nutrients leached sufficiently.

Next, a mixture of the aged silkworm mature powder and avocado oil may be filtered to prepare a silkworm mature powder processed oil.

In the above step, a mixture of the aged silkworm ripening powder and avocado oil can be filtered through a filter to remove solids such as silkworm ripening powder, thereby preparing the silkworm mature powder processing oil, and the configuration of filtering using a filter is known. Since it is a technology, a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

The avocado oil can be extracted from avocado, and the avocado oil contains a large amount of unsaturated fatty acids, which greatly reduces the incidence of heart disease, cancer, and diabetes, and also increases the absorption rate of beta-carotene when consumed with green and yellow vegetables. It can be increased by 15.3 times.

The avocado is rich in vitamins and minerals, effectively decomposes cholesterol, can prevent various adult diseases and vascular diseases, is good for a short-term diet, and is rich in lutein and zeagentin, so it is good for eye health.

In addition, the avocado contains important antioxidants such as vitamin C and vitamin E, so it can fight inflammation and alleviate the symptoms of arthritis, and oleic acid, an unsaturated fatty acid of avocado, synthesizes cholesterol and fat in cells. Can be prevented.

For example, as the avocado oil, avocado oil prepared by the following manufacturing method may be used.

First, after preparing the avocado, you can wash it thoroughly in water.

Next, the washed avocado may be immersed in grape juice and a rancidity inhibitor. It is possible to prevent discoloration or rancidity of the avocado oil prepared by immersing the avocado in grape juice and rancidity inhibitor as described above.

The washed avocado can be immersed in a mixture of grape juice and a rancidity inhibitor in a ratio of 1:1 by weight, and the rancidity inhibitor is mixed with vitamin C and a salt solution in a weight ratio of 1:1. Can be manufactured.

The grape juice is good for preventing blood clots and preventing adult diseases such as high blood pressure, arteriosclerosis and heart disease, and can help improve memory, and the salt solution used as the rancidity inhibitor may be a salt solution having a concentration of 1 to 2% by weight, After immersing in a weight ratio of 100 to 120 parts by weight of a mixture of grape juice and rancidity inhibitor with respect to 100 parts by weight of the washed avocado, it may be maintained for 10 to 40 minutes.

Thereafter, the avocado immersed in the mixture of grape juice and rancidity inhibitor may be taken out so that the grape juice and rancidity inhibitor components penetrate into the avocado.

In the above step, by allowing the active ingredient of grape juice and rancidity inhibitor to penetrate to the surface of the avocado, it is possible to prevent discoloration or rancidity of the avocado oil produced even after a long period of time.In this step, in the mixed solution of grape juice and rancidity inhibitor It can be carried out by storing the separated avocados at a temperature of 28 to 32° C. for 60 to 100 minutes.

Subsequently, the avocado into which the components of the grape juice and rancidity inhibitors have penetrated may be steamed.

The steaming of the avocado can be performed by steaming the avocado into which the components of the grape juice and rancidity inhibitors are infiltrated with steam for 50 to 100 minutes.If the steaming of the avocado is performed below the above lower limit, sufficient steaming is performed. There is a problem that is not achieved, and when the above upper limit range is exceeded, the difference in effect according to the increase of the steaming time may be insignificant.

Next, the steamed avocado can be dried.

Drying of the steamed avocado may be performed for 10 to 20 hours at a temperature of 45 to 50°C of the steamed avocado, and mechanical drying using a dryer may be used in order to keep the drying temperature of the avocado constant. have.

Next, the dried avocado can be washed with one or more acids of acetic acid or citric acid, and the washing of the dried avocado is by washing the surface of the dried avocado with at least one acid of acetic acid or citric acid. There is an effect of improving the flavor and color of avocado oil to be manufactured through a fermentation process.

Subsequently, a fermentation broth composed of a culture broth and lactic acid bacteria may be sprayed on the washed avocado.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of lactic acid bacteria ( Lactobacillales ), Streptococcus thermophiles , and Bifidobacterium longum may be used, and the culture medium is peptone , Malt extract, sodium citrate, potassium phosphate dibasic, glucose, and distilled water, and the culture solution is 15 to 25 parts by weight of peptone, malt extract 5 to 15 It may be made by mixing in a weight ratio of 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of dibasic potassium phosphate, 1 to 3 parts by weight of glucose, and 100 to 200 parts by weight of distilled water.

In the culture medium, the peptone is a nitrogen source that supplies protein and supplies proteins necessary for the growth of microorganisms, and the malt extract contains various minerals, vitamin B groups, and amino acids, so that it can help the growth of microorganisms, and the sodium citrate Silver is an inorganic substance that maintains a state optimized for the growth of microorganisms by adjusting the pH of the culture medium, and can supply nutrients, and the glucose can function as an important component by which lactic acid bacteria metabolize sugar to produce organic acids.

Next, the avocado sprayed with the fermentation broth can be fermented, and the fermentation of the avocado is 3 to 6 days in a storage container maintaining a temperature of 45 to 50°C and a humidity of 60 to 65% of the avocado sprayed with the fermentation broth. Can be stored for fermentation.

Then, the fermented avocado may be dried in cold air.

Cold air drying of the fermented avocado may be performed by drying the fermented avocado with cold air at a temperature of 3 to 6°C for 5 to 10 hours, and maintaining the fermented avocado at a temperature of 55 to 60°C for 1 to 3 days.

Subsequently, the cold air dried avocado is compressed at a humidity of 70 to 80%, a temperature of 120 to 150°C, and a temperature of 10 to 15 kgf/cm ² , and then the oil is separated, thereby preparing avocado oil.

4. Stripping and washing step (S400)

The peeling and washing step (S300) is a step of removing the skin portion or fine hair of the aged demineralized radish and washing in purified water.

In the peeling and washing step (S300), a known peeling machine can be used to remove the skin part or fine hair of the aged demineralized radish, and a detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention. To

5. Cutting step (S500)

The cutting step (S500) is a step of manufacturing cut radish by cutting the washed radish after peeling into a predetermined shape.

In the cutting step (S500), the cut radish is manufactured by cutting the washed radish after peeling into a certain shape, so that the cut radish is manufactured in a size and shape according to the purpose of the manufacturer or the demand of the consumer, and at the same time, the seasoning liquid is easily applied to the cut radish. Can be allowed to penetrate.

In the cutting step (S500), a configuration for cutting the washed radish after peeling into a predetermined shape may be various, and a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

6. Seasoning liquid manufacturing step (S600) containing aronia

The seasoning liquid preparation step (S600) containing aronia is a step of preparing a seasoning liquid to be mixed with the cut radish.

In the seasoning liquid preparation step (S600) containing the aronia, the taste and flavor of the pickled radish prepared in a later process may be improved by preparing a seasoning liquid for aging the cut radish, the seasoning liquid being 90 to 95 parts by weight of purified water, vinegar 0.5 to 2.5 parts by weight, alcohol (edible) 1 to 2 parts by weight, citric acid 0.2 to 0.7 parts by weight, purified salt 0.1 to 0.4 parts by weight, amino acid 0.3 to 0.5 parts by weight, vitamin C 0.02 to 0.08 parts by weight And Aronia extract may be included in a weight ratio of 3 to 7 parts by weight.

The aronia extract may be used an aronia extract prepared by the following manufacturing method.

In order to prepare the aronia extract, first, aronia fruit may be prepared and washed.

Aronia contains the highest anthocyanin among natural products existing in nature, which is an indicator of various antioxidant activities, and is 4 times that of blueberries, 10 times of cranberries, 45 times of black currant, and raspberry. It is 5 times that of (bokbunja) and 80 to 180 times that of grapes, and is expected to prevent aging of blood vessels and arteriosclerosis.

Next, the washed aronia fruit can be steamed with steam.

In the above step, the steaming may be performed by heating the washed aronia fruit at a pressure of 2 to 4 kgf/cm ² with water vapor at a temperature of 130 to 150° C. for 20 to 40 minutes.

Then, the steamed aronia fruit can be first dried.

In the above step, moisture contained inside the aronia fruit is rapidly evaporated when drying in sunlight, and may be performed in a well-ventilated shady place to prevent the intrinsic scent from disappearing. For example, the steamed aronia The first drying of the fruit may be carried out for 30 to 50 hours at a temperature of 18 to 22 °C and a humidity of 60 to 70%.

Subsequently, the first dried aronia fruit may be second dried.

In the above step, the second drying may be performed by irradiating microwaves on the first dried aronia fruit, and the second drying is performed at a pressure of 60 to 80 mbar and a temperature of 40 to 45° C. for 10 to 30 minutes. It may be performed by irradiating a microwave of 2.3 to 2.5 GHz to the first dried aronia fruit.

In the above step, the microwave penetrates into the inside of the aronia fruit and can exhibit a volume heating effect that heats the entire aronia fruit. When the microwave is irradiated, moisture inside the aronia fruit is caused to change the polarity of the microwave. Accordingly, it vibrates or rotates, and such polarization vibration may lead to friction between molecules, causing heat generation.

In the step, the first dried aronia fruit is irradiated with a microwave of 2.3 to 2.5 GHz on the first dried aronia fruit for 10 to 30 minutes at a pressure of 60 to 80 mbar and a temperature of 40 to 45°C, The heating efficiency can be improved because it is converted into heat due to friction due to polarity conversion by penetrating the inside of aronia in a short time without heat conduction.

Next, the second dried aronia fruit may be mixed by spraying the lactic acid bacteria culture solution.

In the above step, it may be mixed by spraying at a weight ratio of 1 to 5 parts by weight of the lactic acid bacteria culture solution based on 100 parts by weight of the second dried aronia fruit.

In addition, in the step, the lactic acid bacteria may use a lactic acid strain isolated from kimchi, which is a fermented food, specifically, as the lactic acid strain, Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

For example, in the above step, in order to prepare a lactic acid bacteria culture solution from kimchi, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl, and then the lactic acid strain is separated from the kimchi, and the isolated lactic acid strain is MRS broth (Oxoid , England) at 37~39℃ for 20 to 25 hours, then diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes After separating only (supernatant), filtering the supernatant with a 0.45 μm syringe filter, lactic acid bacteria are diluted by mixing in a weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water with respect to 100 parts by weight of the filtered supernatant. A culture solution can be prepared.

Then, the aronia fruit mixed with the lactic acid bacteria culture solution may be fermented.

In the above step, after the Aronia fruit mixed with the lactic acid bacteria culture medium is maintained at a temperature of 38 to 42° C. and a humidity of 60 to 62%, it can be fermented for 5 to 10 days, and the fermentation of the aronia fruit is If it is performed below the lower limit, the aronia fruit may not be sufficiently fermented, and when it is performed beyond the upper limit, the properties of the fermented aronia fruit may be deteriorated. .

Subsequently, the fermented aronia fruit may be dried in cold air.

In the cold air drying of the fermented aronia fruit in the step, the fermented aronia fruit is dried for 10 to 20 hours with cold air at a temperature of 3 to 6°C, and maintained at a temperature of 55 to 60°C for 2 to 4 days It can be done by doing.

Next, the cold air dried aronia fruit may be extracted to prepare an aronia extract.

In the above step, the cold-air dried aronia fruit can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction, but in the present invention, it is preferable to use a mixture of ultrasonic extraction and supercritical extraction. desirable.

In the present invention, the ultrasonic extraction method is an extraction solvent of distilled water, ethanol, methanol, butanol, acetone, ethyl acetate, hexane, propanol, hydrous butylene glycol, and hydrous propylene glycol as an extraction solvent of at least one solvent selected from the group consisting of 10 times to 10 times. It refers to an extraction method performed using an ultrasonic extraction method of 1 hour to 10 hours, preferably 1 hour to 4 hours after the addition in a volume of 20 times.

In addition, in the present invention, the supercritical extraction method refers to a dried and crushed sample and 500 to 700 mL of ethanol (99.5%) as a co-solvent and placed in a supercritical fluid extraction reactor (Natex, Autstria), and the temperature in the reactor is 65°C and the pressure is 450. It refers to a method of extracting under the conditions of bar, S/F ratio (supercritical fluid kg/Feed kg) 35.

7. Mixing and packaging the seasoning liquid containing aronia (S700)

The mixing and packaging of the seasoning liquid containing aronia (S700) is a step of preparing pickled radish by mixing the seasoning liquid and the cut radish and vacuum packaging.

In the seasoning liquid mixing and packaging step (S700) containing aronia, the seasoning liquid and the cut radish may be mixed and then packaged in a packaging container to produce pickled radish that can be distributed in the market. In the art, a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention, which is a known technique to those of ordinary skill in the art.

8. Sterilization step (S800)

The sterilization step (S800) is a step of sterilizing the vacuum-packed pickled radish.

In the sterilization step (S800), by sterilizing the vacuum-packed pickled pickled radish, microorganisms that may exist in the vacuum-packed pickled pickled radish are removed, and at the same time, it is possible to prevent the pickled pickled radish from deteriorating during storage and distribution. Since the configuration for sterilizing is a technique known to those of ordinary skill in the art, a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

Hereinafter, a preferred embodiment of a method for producing healthy pickled radish using aronia according to the present invention will be described in more detail with reference to the accompanying drawings.

<Example 1>

First, the radish was washed, and the washed radish was pickled for 3 days in a pickling tank containing a 15% salinity and a solution of deep ocean water or spring water in Jeju Island at a temperature of 17 to 18°C to prepare pickled radish, and the pickled radish was removed from the pickling tank. Desalted radish was prepared by adding it to a desalting tank filled with purified water and desalting.

Next, after uniformly mixing 40 parts by weight of a mixture of Maesengyi powder, parsley juice, and silkworm aging powder processed oil with respect to 100 parts by weight of the desalted radish, the desalted radish is aged for 4 days at a temperature of 13°C. The mixture was prepared by mixing in a weight ratio of 7 parts by weight of Maesengyi powder, 28 parts by weight of water parsley juice, and 3 parts by weight of silkworm aging powder processing oil.

Next, the skin portion and fine hairs of the aged desalted radish were removed and washed in purified water, and the washed radish was cut into circles to prepare cut radish.

Next, the cut radish was mixed with the seasoning liquid to prepare pickled radish, and the seasoning liquid was 93 parts by weight of purified water, 1.5 parts by weight of vinegar, 1.5 parts by weight of alcohol, 0.4 parts by weight of citric acid, 0.2 parts by weight of purified salt, 0.4 parts by weight of amino acids, and 0.05 parts by weight of vitamin C. It was included in a weight ratio of 6 parts by weight and 6 parts by weight of aronia extract.

<Example 2>

Pickled radish was prepared in the same manner as in Example 1, and in Example 2, the mixture was mixed in a weight ratio of 9 parts by weight of maesengi powder, 22 parts by weight of parsley juice, and 2 parts by weight of silkworm ripening powder processed oil, and the seasoning liquid was purified water. 94 parts by weight, 2.0 parts by weight of vinegar, 1.2 parts by weight of alcohol, 0.6 parts by weight of citric acid, 0.3 parts by weight of purified salt, 0.5 parts by weight of amino acids, 0.08 parts by weight of vitamin C, and 3 parts by weight of aronia extract were included in a weight ratio.

<Comparative Example 1>

Pickled radish was prepared in the same manner as in Example 1, but in Comparative Example 1, pickled radish was prepared without going through the process of aging the desalted radish with a mixture of Maesengyi powder, parsley juice, and silkworm ripening powder.

<Comparative Example 2>

Pickled radish was prepared in the same manner as in Example 1. In Comparative Example 2, only Maesengi powder was used, and in the preparation of seasoning liquid, an artificial dye that expressed yellow was used without using an aronia extract.

As described above, the pickled radish prepared by the manufacturing method of Examples 1 and 2 and the pickled radish prepared through Comparative Examples 1 and 2 were subjected to sensory evaluation, and the results are shown in Table 2 below. The sensory test was conducted on 20 food-related experts and general consumers, and the score and evaluation criteria used a 9-point scoring method, and are shown in [Table 1] below.

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

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Overall taste evaluation 8.3 8.2 5.9 6.0 Appetizing 8.2 8.1 6.0 6.2 Overall color 8.3 8.2 6.1 5.7 Degree of gloss 8.0 8.0 5.7 5.9 Preference for chewing/texture 8.2 8.1 5.9 5.8 Aftertaste preference 8.2 8.3 5.5 5.7 Fragrance preference 8.1 8.0 6.0 5.8

Referring to [Table 2], it was confirmed that the pickled radish prepared according to Examples 1 and 2 has superior effects such as taste, color, gloss, texture, and aftertaste compared to the pickled radish prepared according to Comparative Examples 1 and 2. .

In the above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. I will be able to. Therefore, it should be understood that the exemplary embodiment described above is illustrative and non-limiting in all respects.

Claims (4)

A pickling step (S100) of washing the radish and preparing the pickled radish by pickling the washed radish for 2 to 4 days in a pickling tank containing 13 to 17% salinity and 15 to 20° C. deep ocean water or Jeju-do yongcheon water solution;
Desalting step (S200) of removing the pickled radish from the pickling tank and putting the pickled radish into a desalting tank filled with purified water to reduce the salinity of the pickled radish (S200);
A aging step of storing and aging the demineralized radish (S300);
Peeling and washing step of peeling the skin of the aged demineralized radish and washing in purified water (S400);
Cutting step (S500) of cutting the washed radish after the peeling to prepare a cut radish;
A seasoning liquid containing aronia extract to be mixed with the cut radish is prepared, wherein the seasoning liquid is prepared including purified water, vinegar, alcohol, citric acid, purified salt, amino acid, vitamin C, and aronia extract. (S600);
Mixing and packaging a seasoning liquid containing aronia to prepare pickled radish by vacuum packaging after mixing the seasoning liquid prepared including the aronia extract and the cut radish (S700); And
Including a sterilization step (S800) of sterilizing the vacuum-packed pickled radish,
In the aging step (S300), the aging of the desalted radish is uniformly mixed in a weight ratio of 30 to 50 parts by weight of a mixture of Maesengyi powder, parsley juice and silkworm aging powder processing oil based on 100 parts by weight of the desalted radish, and then 10 to It proceeds by storing for 3 to 5 days at a temperature of 15° C., and the mixture is included in a weight ratio of 5 to 10 parts by weight of meesengyi powder, 20 to 30 parts by weight of parsley juice and 1 to 5 parts by weight of silkworm ripening powder processing oil,
The Maesengi powder is prepared for the first washing with purified water, and the first washed Maesengi is immersed in an aging solution for a second washing, and the second washing is performed by 0.5:1.5 of green tea leaves, bay leaves and purified water. Mixing at a weight ratio of :8, and heating the purified water in which the green tea leaves and laurel leaves are mixed at a temperature of 70 to 75°C for 20 to 60 minutes, and then removing the green tea leaves and bay leaves and filtering to prepare a filtrate. , Squid ink is mixed in the filtrate at a weight ratio of 9.5:0.5 and aged at a temperature of 10 to 15° C. for 3 to 6 hours to prepare an aging liquid, and the first washed Maesamyeongi is immersed in the aging liquid. It is stored for 10 to 20 minutes at a temperature of 5 to 7°C, and after separating the Maesaeans immersed in the aging solution, the process proceeds to washing with purified water at a temperature of 15 to 20°C. Stored for 20 to 40 hours at a temperature of 50° C., dried, and aged and fermented, but the dried fermentation is performed after mixing in a weight ratio of 1 to 5 parts by weight of the dermal fermentation broth with respect to 100 parts by weight of the dried meeseng. It proceeds by storing for 20 to 40 hours at a temperature of 8 to 12°C, and is prepared by freeze-drying the aged fermented Maesamyeoni at a temperature of -20 to -30°C, and pulverizing the freeze-dried Maesamyeongi,
In the seasoning liquid preparation step (S600) containing the aronia, the seasoning liquid is 90 to 95 parts by weight of purified water, 0.5 to 2.5 parts by weight of vinegar, 1 to 2 parts by weight of alcohol, 0.2 to 0.7 parts by weight of citric acid, 0.1 to 0.4 parts by weight of purified salt , 0.3 to 0.5 parts by weight of amino acids, 0.02 to 0.08 parts by weight of vitamin C, and 3 to 7 parts by weight of aronia extract in a weight ratio of healthy pickled radish production method using aronia.
delete The method of claim 1,
In the seasoning liquid preparation step (S600) containing the aronia, the aronia extract is prepared and washed, and the washed aronia fruit is washed at a temperature of 130 to 150°C at a pressure of 2 to 4kgf/cm ² . The steamed aronia fruit is first dried by heating with water vapor for 20 to 40 minutes, and the first drying is performed at a temperature of 18 to 22°C and a humidity of 60 to 70% for 30 to 50 hours, , But second drying the first dried aronia fruit, the second drying at a pressure of 60 to 80 mbar, a temperature of 40 to 45 ℃ for 10 to 30 minutes, 2.3 to 2.5 on the first dried aronia fruit It is carried out by irradiating the microwave at GHz, sprayed at a weight ratio of 1 to 5 parts by weight of the lactic acid bacteria culture solution to 100 parts by weight of the second dried aronia fruit, and mixed, and the aronia fruit mixed with the lactic acid bacteria culture solution is 38 to After maintaining a temperature of 42°C and a humidity of 60 to 62%, fermentation was performed for 5 to 10 days, and the fermented aronia fruit was dried for 10 to 20 hours with cold air at a temperature of 3 to 6°C, and 55 Maintained for 2 to 4 days at a temperature of to 60 ℃, and prepared through the process of extracting the cold-air dried aronia fruit healthy pickled pickled radish manufacturing method using aronia.
Healthy pickled radish using aronia, characterized in that it is produced by any one of claims 1 and 3.

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