KR102205844B1 - Pickled radish for substituting chicken radish and its manufacturing method - Google Patents

Abstract

The present invention relates to a pickled radish substitute for pickled radish for fried chicken. The pickled radish substitute for pickled radish for fried chicken comprises: a first seasoning liquid; a second seasoning liquid; and immunity enhancing ingredients. The first seasoning liquid, based on 90-92 wt% of salted radish, comprises: 0.01-0.1 wt% of sodium succinate; 0.1-2.0 wt% of aspartame; 0.1-3.0 wt% of glacial acetic acid; 0.001-0.003 wt% of sodium sulfite; 0.01-3.0 wt% of potassium sorbate; 0.01-3.0 wt% of sodium saccharin; 0.01-0.1 wt% of citric acid; 0.001-0.1 wt% of calcium chloride; wt% of glycine; 0.01-0.1 wt% of DL-malic acid (malate); and 0.001-0.1 wt% of powdered crystalline glucose. According to the present invention, a situation in which a consumer pickle juice can be fundamentally excluded.

Description

Pickled radish for substituting chicken radish and its manufacturing method {Pickled radish for substituting chicken radish and its manufacturing method}

This invention relates to a pickled radish substitute for chicken radish and a method of manufacturing the same.In more detail, it is a type of pickled pickled radish with less broth as corrosion for fried chicken, so that the situation in which consumers spill soup during the opening of the container is fundamentally excluded. It is possible to increase consumption demand by providing a new taste that is compatible with fried chicken while allowing the taste of fried chicken to be refreshed by using yuzu, and adding immunity enhancing liquid before sealing the container Thus, it relates to a pickled radish substitute for chicken radish and a method of manufacturing the same, which can promote safety as a popular delivery food.

Chicken radish is a pickled radish food eaten with fried chicken. The above-mentioned chicken radish is made by dicing white radish into cubes and marinating it in a liquid made by boiling vinegar, sugar, and salt. It has the crispy texture of the radish and the sweet and sour taste of the radish. Fried chicken is made by washing the mouth felt with fried chicken refreshingly. It has established itself as an essential food that is indispensable when eating.

The chicken radish described above is provided to consumers in a state of sealing the radish with a plastic cap after putting the diced radish in a plastic container and filling it with a plastic cap in order to prevent the radish from drying out and to make the radish taste properly.

For reference, as an example of chicken radish, a technology to keep lactic acid bacteria alive by using acid-resistant lactic acid bacteria separated from aged kimchi to prevent lactic acid bacteria from being killed even in seasoning liquid with high acidity and aging for a certain period of time at 15°C or higher is a registered patent in Korea. It has been disclosed in "Chicken Radish Containing Kimchi Lactobacillus and Its Manufacturing Method" in Publication Registration No. 10-1269200 (announced date of May 28, 2013).

However, conventional chicken radish including registration number 10-1269200 is provided in a sealed state by filling a plastic container with soup, so no matter how careful you are in the process of removing the plastic cap attached to the plastic container, There is a problem in that the broth inside the plastic container is spilled due to the reaction force generated when the cap is suddenly opened, and the surroundings are dirty.

Registered Patent Publication No. 10-1269200

An object of the present invention is to solve the conventional problems as described above, and by supplying in the form of pickled radish with less broth as corrosion for fried chicken, it is possible to fundamentally exclude the situation in which the consumer spills broth in the process of opening the container. It is to provide pickled radish for chicken radish and a method of manufacturing the same.

Another object of the present invention is to increase consumption demand by providing a new taste that is compatible with fried chicken while allowing the taste of fried chicken to be refreshed by using yuzu, and pickled radish for chicken radish and its It is to provide a manufacturing method.

Another object of the present invention is to provide a pickled radish for chicken radish and a method for producing the same, which can promote safety as a popular delivery food by adding an immunity enhancing solution before sealing the container.

As a means for achieving the above object, the composition of the present invention is for the pickled radish that is desalted and pressed to have a salinity of 4-6% and a moisture content of 88-90% by being cut to a certain size, pickled radish 90- Based on 92% by weight, sodium succinate 0.01 to 0.1% by weight, aspartame 0.1 to 2.0% by weight, glacial acetic acid 0.1 to 3.0% by weight, sodium sulfite 0.001 to 0.003 wt%, potassium sorbate 0.01 to 3.0 wt%, sodium saccharin 0.01 to 3.0 wt%, citric acid 0.01 to 0.1 wt%, calcium chloride 0.001 to 0.1 wt%, glycine ) 0.001~0.1% by weight, DL-malate 0.01~0.1% by weight, primary seasoning solution additionally containing 0.001~0.1% by weight per powdered crystalline grape, and sweetened citron based on 90~92% by weight of pickled radish It is preferable if it is prepared by sequentially immersing in a secondary seasoning liquid additionally containing 6 to 10 wt%, sugar 0.01 to 1.0 wt%, and high fructose corn syrup 0.1 to 2.0 wt%.

The composition of this invention is to put 1500 g of fresh radish, 150 g of dried radish, 800 g of fresh carrot, 500 g of fresh burdock, 100 g of dried shiitake mushrooms, 200 g of lotus root, 40 g of Injin, 40 g of Pogongyeong, in a heating container, and add 7500 mL of water to 3 at 100°C. It is preferable if it further includes an immunity enhancing component extracted by boiling over time.

As a means for achieving the above object, the composition of the method of the present invention includes the steps of pickling radishes with salt so that the radishes can be preserved and aged for a long period of time, washing and peeling the pickled radishes, and removing the peeled pickled radish. The step of cutting to size, desalting the cut pickled radish to maintain a salinity of 4 to 6%, and compressing the dried pickled radish to a moisture content of 88 to 90% to maintain a constant texture. A step of preparing the first seasoning liquid, immersing the pressed pickled radish in the first seasoning liquid, preparing the second seasoning liquid, and taking out the pickled radish immersed in the first seasoning liquid and immersing it in the second seasoning liquid. And sealing and packaging the container, wherein the primary seasoning liquid is, based on 90-92% by weight of pickled radish, 0.01-0.1% by weight of sodium succinate, and 0.1-2.0% by weight of aspartame. Wt%, glacial acetic acid 0.1~3.0 wt%, sodium sulfite 0.001~0.003 wt%, potassium sorbate 0.01~3.0 wt%, sodium saccharin 0.01~3.0 wt%, citric acid ( citric acid) 0.01~0.1 wt%, calcium chloride 0.001~0.1 wt%, glycine 0.001~0.1 wt%, DL-malate 0.01~0.1 wt%, per powder crystal grape 0.001~0.1 wt% In addition, the secondary seasoning solution, with respect to the pickled radish 90-92% by weight, added sugar sesame citron 6-10% by weight, sugar 0.01-1.0% by weight, high fructose corn syrup 0.1-2.0% by weight It is preferable to include it.

The configuration of the method of the present invention is preferably made by further comprising the step of preparing an immunity enhancing liquid, and after taking out the pickled radish immersed in the secondary seasoning liquid, putting a certain amount in a container and adding an immunity enhancing liquid.

The configuration of the method of the present invention, the step of preparing the immunity enhancing solution, the step of preparing one or more selected from the group consisting of radish, radish, carrot, burdock, shiitake, lotus root, injin, pogongyeong, and Put in a heating container, add 1 to 5 times the total weight of the composition, boil at 90 to 120°C for 2 to 6 hours to extract the immunity enhancing component, and filter the solid content from the extract. Do.

The configuration of the method of the present invention, the step of extracting the immunity-enhancing components, fresh radish 1500g, dried radish 150g, raw carrot 800g, raw burdock 500g, dried shiitake mushrooms 100g, lotus root 200g, injin 40g, pogongyeong 40g put into a heating container It is preferable to add 7500 mL of water and extract by boiling at 100° C. for 3 hours.

This invention, as a corrosion for fried chicken, is supplied in the form of pickled radish with less broth, so that the situation in which the consumer spills the soup in the process of opening the container can be fundamentally excluded, and the taste felt by the fried chicken is refreshed by using yuzu. It has the effect of increasing consumption demand by providing a new taste that is compatible with fried chicken while allowing it to be washed cleanly, and has the effect of promoting safety as a popular delivery food by adding immunity enhancing liquid before sealing the container. .

1 is a process flow chart of a method of manufacturing a pickled radish substitute for chicken radish according to an embodiment of the present invention.

Hereinafter, in order to describe in detail enough that a person of ordinary skill in the art can easily implement the present invention, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. Other objects, features, and operational advantages, including the object, operation, and effect of the present invention, will become more apparent by the description of the preferred embodiment.

For reference, the embodiments disclosed herein have been presented by selecting the most preferable embodiments to aid understanding of those skilled in the art among various possible examples, and the technical idea of the present invention is necessarily limited or limited only by the presented embodiments. Rather, various changes, additions, and changes including equivalents or substitutes are possible within the scope of the technical idea of the present invention.

In addition, the expressions of terms or words used in the specification and claims of the present application are defined on the basis of the principle that the inventor can appropriately define the concept of terms in order to explain his or her invention in the best way. , It should not be interpreted as being limited only to a conventional or dictionary meaning, but should be interpreted as meanings and concepts consistent with the technical idea of the present invention. As an example, a singular expression includes a plural expression unless the context clearly indicates otherwise.

1 is a process flow chart of a method of manufacturing a pickled radish substitute for chicken radish according to an embodiment of the present invention.

As shown in Figure 1, the configuration of the method for manufacturing a pickled radish instead of chicken radish according to an embodiment of the present invention, the step (S10) of pickling the radish with salt so that the radish can be preserved and aged for a long time, Washing and peeling the pickled radish (S20), cutting the peeled pickled radish into a certain size (S30), and desalting the cut pickled radish to maintain a salinity of 4-6% (S40) and , Pressing the desalted pickled radish to have a moisture content of 88 to 90% to maintain a constant texture (S50), preparing a first seasoning solution (S60), and adding the compressed pickled radish to the first seasoning solution. The step of immersing (S70), the step of preparing a second seasoning liquid (S80), the step of taking out the pickled radish immersed in the first seasoning liquid and immersing it in the second seasoning liquid (S90), and the step of preparing an immune enhancing liquid (S100) ) And, after taking out the pickled radish immersed in the secondary seasoning solution, containing a certain amount in a container and adding an immunity enhancing solution (S110), and sealing and packaging the container (S120).

The primary seasoning liquid is, based on 90-92% by weight of pickled radish, 0.01-0.1% by weight of sodium succinate, 0.1-2.0% by weight of aspartame, 0.1-3.0% by weight of glacial acetic acid , Sodium sulfite 0.001~0.003 wt%, potassium sorbate 0.01~3.0 wt%, sodium saccharin 0.01~3.0 wt%, citric acid 0.01~0.1 wt%, calcium chloride It additionally contains 0.001 to 0.1% by weight, 0.001 to 0.1% by weight of glycine, 0.01 to 0.1% by weight of DL-malate, and 0.001 to 0.1% by weight per powder crystal grape.

The sodium succinate is used to remove the characteristic odor of radish from pickled radish, the glacial acetic acid is used to make the pickled radish taste sour, and aspartame is 100 times that of sugar. As it has a sweet taste, it is used to make pickled radish taste sweet. In addition, the sodium sulfite should not exceed 0.003% by weight, which is the limit of the legal capacity.

The first seasoning liquid is most preferably, based on 90.92% by weight of pickled radish, 0.034% by weight of sodium succinate, 0.24% by weight of aspartame, 0.25% by weight of glacial acetic acid, sodium sulfite (sodium sulfite) 0.003 wt%, potassium sorbate 0.1 wt%, sodium saccharin 0.04 wt%, citric acid 0.04 wt%, calcium chloride 0.005 wt%, glycine 0.005 wt% , DL- apple acid (malate) 0.02% by weight, the secondary seasoning liquid is made by additionally containing 0.003% by weight per powder crystal grape.

The secondary seasoning liquid is made by additionally containing 6 to 10% by weight of sugar, 0.01 to 1.0% by weight of sugar, and 0.1 to 2.0% by weight of high fructose corn syrup, based on 90 to 92% by weight of pickled radish.

The second seasoning liquid is most preferably, based on 90 to 92% by weight of pickled radish, 8% by weight of sugar citron, 0.1% by weight of sugar, and 0.24% by weight of high fructose corn syrup.

The composition of the method for preparing the immune enhancing liquid includes the steps of selecting and preparing one or more from the group consisting of radish, radish, carrot, burdock, shiitake, lotus root, injin, and pogongyeong, and putting it in a heating container and putting it in a heating container. It comprises the step of extracting the immunity enhancing component by adding 1 to 5 times of water and boiling at 90 to 120°C for 2 to 6 hours, and filtering the solid content from the extract.

Specifically, the step of extracting the immunity-enhancing component is, by adding 1500 g of fresh radish, 150 g of dried radish, 800 g of fresh carrot, 500 g of fresh burdock, 100 g of dried shiitake mushrooms, 200 g of lotus root, 40 g of Injin, 40 g of Pogongyeong, and adding 7500 mL of water. Boil at 100℃ for 3 hours to extract.

Radish is one of the main vegetables that contain a large amount of nutrients such as vitamins in the roots and leaves. In particular, radish leaves have a wide distribution of photosynthetic chlorophyll and a low sugar content, while vitamins A, B1, B2, C, niacin, protein, lipids, iron, and calcium are evenly contained, as well as abundant. It is known to be good for preventing adult diseases as a fibrous food, and according to recent studies, it is useful for the treatment of obesity and constipation, and it is reported that it is beneficial for the stomach as it contains a starch-degrading enzyme called diastase.

The radish corresponds to leaves and stems excluding radish roots, and dried radish is Shiraegi. The dried radish is beta-carotene, whose ability to scavenging harmful active oxygen as well as anticancer ingredients such as glyconasturtiin, glycosinolate, methyl mercaptane and mustard oil ( -carotene), anthocyanin, chlorophyll, vitamin C, more than 35% of dry matter is dietary fiber, and contains about 20% protein, iron, and calcium. Raw radish collected from radishes is woven with straw, rope, nylon string, etc., then hung in a suitable place to dry naturally, and then boiled and edible as needed while storing, resulting in a lot of nutrient loss and unsanitary. Subsequently, the value as a food is bound to drop significantly. In this respect, it is necessary to develop a healthy food that can be popularized and utilize the active ingredients of radish.

The carrot (Daucus carota var sativus) is a root crop of the umbel family. Carrots contain vitamin A (beta-carotene), a variety of vitamins, minerals, and dietary fiber.

The burdock (Arctium lappa L.) is a plant belonging to the Asteraceae family and is widely cultivated in Gyeongsangnam-do, Korea. Burdock is an alkaline food with 76% moisture and sugar as the main component. It is known to have a unique scent and pharmacological effect, and is high in fiber and low in vitamin content. Most of the sugars are in the form of inulin, and it is known that caffeoylquinic acid derivatives, a phenol component having antioxidant properties, are known to be present, and are effective for high blood pressure, gout, cardiovascular disease, and hepatitis. It is reported to have various functions such as mutagenicity, anti-cancer, and anti-aging.

The shiitake mushroom (Lentinula edodes) is a mushroom belonging to the basidiomycete wrinkle mushroom order oyster family. Shiitake mushrooms are rich in protein, fat and carbohydrates, as well as minerals such as calcium, potassium, phosphorus, selenium and iron, vitamins such as B1 and B2, and dietary fiber. Ergosterol, provitamin D contained in shiitake mushrooms, promotes the absorption and use of calcium, so it is known that it strengthens bones and teeth, and can prevent and treat osteoporosis and rickets. In addition, it has physiologically active substances such as erithadenine, which is effective in lowering blood pressure and diabetes, niacin, which is involved in metabolism of carbohydrates, fats, proteins, and cell respiration and glucose degradation.

The lotus root is a rootstock of a lotus (Nelumbo nucifera Gaertner), a perennial herb belonging to the water lily family. The main component is sugar, mostly starch. Amino acids include aspartic acid, arginine, and tyrosine, as well as lecithin and pectin. Also, it contains vitamin B12. Lotus roots have been used for antipyretic poisoning, bovine blood, monohemorrhage, uremia, intestinal bleeding and hemostasis.

Injin (茵蔯, Artermisiae Scoparia Waldstein et Kitamura) is a perennial herb of the Asteraceae family. Injin is said to treat maternal fecal bleeding or postpartum abdominal pain, menstrual irregularities, chills and fever from cold, old dysentery, skin diseases, various diseases of the vagina, customs, scabies, and tumors. In addition, there is an effect of treating and preventing liver diseases such as damaged liver recovery, Jinbang liver, liver cancer, hepatitis, and jaundice. It contains essential oil components such as pinene, terpinene, limonene, terpineol, and coumarin as the main components of Injin, and aromatic oxycarboxylic acids such as chlorgenic acid, caffeic acid, and phenolic acid.

The pogongyeong (蒲公英, Taraxacum platycarpum H. Dahlsi) is a dried medicinal material of a dandelion of the Asteraceae family or an outpost of a genus plant, and is called Hwanghwa Designation, Designation, or Pogongcho. The function of lowering heat poisoning and clearing boils, anti-inflammatory, hepatoprotective effects, and cadmium detoxification have been reported. In addition, jaundice, swelling, measles healing effect, and the effect of blackening the hair again has been transmitted. Representative active ingredients of Pogongyoung have been reported, such as taraxastenol, taraxarol, and taraxerol, and have ingredients that inhibit carcinogens, and are found to be effective in preventing cancer because they are rich in organic germanium.

According to the above configuration, the action of the chicken radish substitute pickled radish and the method of manufacturing the same according to an embodiment of the present invention is as follows.

First, in order to ensure that the radish can be preserved and aged for a long time, salt is added with a salinity of 13 to 17% in an underground tank for pickling storage, and the radish is pickled for 2 to 3 months to hold the breath (S10).

Next, the pickled radish is washed and peeled (S20).

Then, the peeled pickled radish is cut into a certain size (S30).

Next, the cut pickled radish is transferred, filled with water, and then immersed several times to demineralize, so that the salinity of 4-6% is maintained to suit the taste of the consumer (S40).

Since pickled radish is highly versatile, it is much more economical to demineralize pickled radish and use it as a pickled radish material than to use raw radish as a pickled radish.

Next, the desalted pickled radish is compressed so that the moisture content is 88 to 90% in order to maintain a constant texture (S50). When the pickled radish is compressed, the texture of the pickled radish is physically changed and not only affects the texture, but also the amount of absorbing seasoning liquid increases, which affects the taste and does not waste seasoning liquid. It is a very important process in the present invention, which can improve productivity by speeding up and shortening the working time of seasoning liquid immersion.

After such a pressing process, based on 90-92% by weight of pickled radish, 0.01-0.1% by weight of sodium succinate, 0.1-2.0% by weight of aspartame, 0.1-3.0% by weight of glacial acetic acid %, sodium sulfite 0.001~0.003 wt%, potassium sorbate 0.01~3.0 wt%, sodium saccharin 0.01~3.0 wt%, citric acid 0.01~0.1 wt%, calcium chloride ) After preparing the first seasoning solution by additionally mixing 0.001 to 0.1 wt%, glycine 0.001 to 0.1 wt%, DL-malate 0.01 to 0.1 wt%, and powder crystal glucose 0.001 to 0.1 wt% ( S60), the pressed pickled radish is immersed in the first seasoning liquid for 24 hours (S70).

Subsequently, with respect to 90-92% by weight of pickled radish, 6-10% by weight of sugar syrup citron, 0.01-1.0% by weight of sugar, and 0.1-2.0% by weight of high fructose corn syrup were additionally mixed to prepare a secondary seasoning solution (S80 ), the pickled radish immersed in the first seasoning solution is taken out and immersed in the second seasoning solution for 24 hours (S90).

(Experimental Example 1)

The presence or absence of a pressing process along with the combination of salinity and moisture content is a basic factor that influences the taste (liver) and texture of the pickled radish of the present invention.As Example 1, desalination is performed to maintain 5% salinity, and the moisture content is 89%. Pickled radish that was compressed as much as possible, pickled radish that was desalted to maintain a salinity of 3% as Comparative Example 1 and pressed to have a moisture content of 89%, and pickled radish that was compressed to maintain a salinity of 7% as Comparative Example 2 and water content Pickled radish pressed to be 89%, desalted to maintain a salinity of 5% as Comparative Example 3, and pickled radish pressed to have a moisture content of 87%, and desalted to maintain a salinity of 5% as Comparative Example 4 After preparing pickled radish with 98% moisture content without compression, a blind test was conducted and compared from 3pm to 4pm for 20 people aged 20 to 60 years old, avoiding the noon time when they felt an empty stomach. .

Pickled radish for sensory testing was provided in disposable paper cups, and water and spit paper cups were provided together to rinse the mouth during evaluation. The evaluation contents were classified into taste (liver) and texture, and evaluated by a minimum of 1 point and maximum of 10 points, and a total of 20 participants were evaluated after sufficiently training the sensory evaluation method and evaluation characteristics. The results were calculated as an average score and shown in Table 1 below.

Item Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Salinity 5% 3% 7% 5% 5% Moisture content 89% 89% 89% 87% 98% Taste (liver) 9.6 8.6 8.4. 9.4 8.2 Texture 9.8 9.6 9.4 9.0 7.4

As described above, in the case of Example 1, the compressed pickled radish exhibited the highest score along with the evaluation that both texture and taste were good. On the other hand, Comparative Example 1 had a decent texture, but a slightly sour taste, and Comparative Example 2 had a slightly lower preference due to a decent texture but a little salty. In addition, in the case of Comparative Example 3, the taste (liver) was decent but the texture was slightly inferior, and in the case of Comparative Example 4, the taste (liver) and texture were both lower in preference because the liver was less permeated when the compression was not performed. . Therefore, it is most preferable to compress the pickled radish so that its salinity is 4-6% and the moisture content is 88-90% when desalting.

(Experimental Example 2)

The first seasoning liquid and the second seasoning liquid are very important elements that differentiate the taste of pickled radish of the present invention.As Example 2, compressed pickled radish having a desalination degree of 5% and a moisture content of 89% was immersed in the first seasoning liquid and the second seasoning liquid. Pickled pickled radish and pickled pickled radish having a desalination of 5% and a moisture content of 89% as Comparative Example 5 were immersed only in the first seasoning solution, and compressed pickled radish having a desalination of 5% and a moisture content of 89% as Comparative Example 6 After preparing pickled radish soaked only in seasoning liquid and chicken radish randomly purchased on the market as Comparative Example 7, this targeting 20 participants of the age group between 20 and 60 years old, from 3 pm to 4 pm, avoiding the noon hours of feeling hungry. A blind test was performed and compared.

Along with fried chicken, pickled radish for sensory testing was provided in disposable paper cups, and water and spit paper cups were also provided to rinse the mouth during evaluation. The evaluation content was to evaluate the taste (refreshment that removes the feeling of fried chicken) and texture by eating fried chicken first and then pickled radish or regular chicken radish on a scale of a minimum of 1 point and a maximum of 10 points. Participants were fully trained on the sensory evaluation method and evaluation characteristics, and then the evaluation was conducted, and the result was calculated as an average score and shown in Table 1 below.

Item Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Taste (removal of feeling, refreshing feeling) 9.8 7.4 8.6 8.6 incense 9.8 7.2 8.4 6.4

As described above, in the case of Example 2, the unique taste and aroma of citron was added to remove the feeling of fried chicken, thereby showing very high preference in taste (refreshing) and aroma. Comparative Example 5 had lower preference compared to Example 2 in both taste (refreshing) and aroma because citron flavor was not added, and in Comparative Example 6, sodium succinate removed odor, and glacial acetic acid Since the sour taste and the sweet taste of aspartame did not function, the preference was lower in taste (refreshing) and aroma than in Example 2. Comparative Example 7 belongs to the good taste (refreshing sensation), but the preference was remarkably lower than that of Example 2 in scent.

After immersing the pickled radish in the 1st seasoning liquid and the 2nd seasoning liquid like this, 1500g of fresh radish, 150g of dried radish, 800g of fresh carrot, 500g of fresh burdock, 100g of dried shiitake mushrooms, 200g of lotus root, 40g of Injin and 40g of Pogongyeong are placed in a heating container. Then, add 7500 mL of water, boil at 100° C. for 3 hours and extract to prepare an immunity enhancing solution (S100), take out the pickled radish immersed in the secondary seasoning solution, put it in a container, and add the immunity enhancing solution (S110).

(Experimental Example 3)

In order to check whether the propagation of harmful bacteria can be prevented by adding the above-described immunity enhancing solution, Examples 3 and 8 were prepared by varying only the presence or absence of the immunity enhancing solution, and a bacteria detection test was performed. The bacteria detection test was performed on a sterile workbench, and a dry film medium for Staphylococcus aureus was used.

First, add 9 mL of sterilized water to 1 g of the immune enhancing solution, and make a 10-fold diluted solution evenly mixed using a homogenizer. After transferring the sample dilution solution to a sterilized test tube, inoculate Staphylococcus aureus to a concentration of 2.0×10 ² CFU/mL, and mix it using a vortex mixer. After inoculating 1 mL of the finished sample solution into a dry film medium, transfer to an incubator and incubate at 35°C for 48 hours. After 48 hours, the number of colonies formed on the dried film medium was read to calculate the rate of change in the number of bacteria. The results are shown in Table 1 below.

Example 3 Comparative Example 8 Immunity enhancing liquid
Whether or not applied ○ × Bacteria concentration
(CFU/mL) 1.7×10 ² 3.1×10 ² Bacterial
Rate of change -15% +55%

As described above, in the case of Comparative Example 8, it was confirmed that the concentration of the inoculated bacteria was increased, and in the case of Example 3, the bacteria were decreased. That is, it can be confirmed that the concentration of bacteria was changed depending on the presence or absence of the immunity enhancing liquid, and the possibility of propagation of harmful bacteria can be eliminated due to the antibacterial effect of the immunity enhancing liquid.

When the addition of the immunity enhancing solution is finished, the container is sealed and packaged (S120).

Claims (6)

delete For pickled radish that is desalted and pressed to have a salinity of 4-6% and a moisture content of 88-90% by cutting into a certain size,
Based on 90-92% by weight of pickled radish, 0.01-0.1% by weight of sodium succinate, 0.1-2.0% by weight of aspartame, 0.1-3.0% by weight of glacial acetic acid, sodium sulfite sulfite) 0.001~0.003 wt%, potassium sorbate 0.01~3.0 wt%, sodium saccharin 0.01~3.0 wt%, citric acid 0.01~0.1 wt%, calcium chloride 0.001~0.1 wt% , Glycine (glycine) 0.001 ~ 0.1% by weight, DL- apple acid (malate) 0.01 ~ 0.1% by weight, a primary seasoning liquid additionally containing 0.001 ~ 0.1% by weight per powder crystal glucose,
Based on 90-92% by weight of pickled radish, it is manufactured by sequentially immersing it in a secondary seasoning solution that additionally contains 6-10% by weight of sugar, 0.01-1.0% by weight of sugar, and 0.1-2.0% by weight of high fructose corn syrup. ,
Fresh radish 1500g, dried radish 150g, fresh carrot 800g, fresh burdock 500g, dried shiitake 100g, lotus root 200g, Injin 40g, Pogongyeong 40g put in a heating container, add 7500mL of water and boil at 100℃ for 3 hours to increase the extracted immunity Pickled radish for chicken radish, characterized in that it further comprises an ingredient. delete delete delete The step of pickling the radish with salt so that the radish can be preserved and aged for a long time, and
Washing and peeling the pickled radish, and
Cutting the peeled pickled radish into a certain size,
Desalting the cut pickled radish to maintain a salinity of 4-6%, and
Pressing the desalted pickled radish so that the moisture content is 88-90% in order to maintain a certain texture,
Preparing a first seasoning liquid, and
Immersing the pressed pickled radish in the first seasoning liquid,
Preparing a second seasoning liquid, and
Taking out the pickled radish immersed in the first seasoning liquid and immersing it in the second seasoning liquid,
Preparing an immunity enhancing solution,
After taking out the pickled radish immersed in the second seasoning solution, putting it in a container in a certain amount and adding an immune enhancing solution,
Including the step of sealing and packaging the container,
The primary seasoning liquid is, based on 90-92% by weight of pickled radish, 0.01-0.1% by weight of sodium succinate, 0.1-2.0% by weight of aspartame, 0.1-3.0% by weight of glacial acetic acid , Sodium sulfite 0.001~0.003 wt%, potassium sorbate 0.01~3.0 wt%, sodium saccharin 0.01~3.0 wt%, citric acid 0.01~0.1 wt%, calcium chloride It additionally contains 0.001 to 0.1% by weight, 0.001 to 0.1% by weight of glycine, 0.01 to 0.1% by weight of DL-malate, and 0.001 to 0.1% by weight per powder crystal grape,
The secondary seasoning solution additionally contains 6 to 10% by weight of sugar chives, 0.01 to 1.0% by weight of sugar, and 0.1 to 2.0% by weight of high fructose corn syrup,
The step of preparing the immune enhancing liquid,
Selecting and preparing at least one species from the group consisting of radish, radish, carrot, burdock, shiitake, lotus root, injin, and pogongyeong; and
Put this in a heating container, add 1 to 5 times the total weight of the composition, and boil it at 90 to 120°C for 2 to 6 hours to extract an immunity enhancing component,
It comprises a step of filtering the solid content from the extract,
In the step of extracting the immunity-enhancing component, add 1500 g of fresh radish, 150 g of dried radish, 800 g of fresh carrot, 500 g of fresh burdock, 100 g of dried shiitake mushrooms, 200 g of lotus root, 40 g of Injin, 40 g of Pogongyeong, and add 7500 mL of water at 100°C. Method for producing pickled radish for chicken radish, characterized in that boiling for 3 hours to extract.

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