KR102230897B1 - Manufacturing method of pickled radish and pickled radish manufactured by the method - Google Patents

Abstract

The present invention relates to a method for producing pickled radish using kelp and to pickled radish using kelp produced by the method. More particularly, the present invention comprises the steps of: pickling radish; blanching kelp; preparing a seasoning liquid by mixing water, vinegar, a plum extract, a Dendropanax morbifera extract, sugar, turmeric, Gardenia jasminoides and salt; and mixing the pickled radish and the blanched kelp with the seasoning liquid. According to the method for producing pickled radish using kelp and the pickled radish using kelp produced by the method, of the present invention, texture, taste, etc. are improved, so that sensory preference is excellent, storage period is extended, and nutritional value is remarkable. In addition, there is an advantage that the consumption of kelp can also be promoted.

Description

Kelp chicken radish manufacturing method and kelp chicken radish manufactured by the method {Manufacturing method of pickled radish and pickled radish manufactured by the method}

The present invention relates to a method for producing a kelp chicken radish and a kelp chicken radish by the method, and more particularly, to increase taste and nutritional properties, as well as improve the texture to increase palatability, and to improve storage properties. It relates to a method and a kelp chicken radish by the method.

In general, when eating meat or fatty foods such as chicken, it has been eaten with vegetables, which are alkaline foods, to suppress the feel and fishy taste and smell of meat or fatty foods, and to neutralize acidic meats in the body. In particular, chicken companies that sell fried or roasted chicken have long since cut salted radish so that it can fit into one bite as a whole, and served sweet and sour chicken radish with chicken.

A typical chicken radish is prepared by washing the radish and cutting it, and then packaging it with a seasoning liquid. At this time, as the seasoning liquid, acetic acid, purified salt, sweetener, and purified water are mixed and used.

However, this chicken radish has little nutritional properties in the seasoning liquid, and is not good for health due to the use of excessive acetic acid and sweetener, and there is a problem that the texture of the radish itself decreases significantly as the storage period increases. In addition, there is a problem that the flavor is strong and the seasoning liquid, which is unhealthy, is difficult to ingest and is discarded as it is.

As a prior art of such chicken radish, Korean Patent No. 10-1269200 and Korean Patent No. 10-1832714 have been published. The registration patent No. 10-1269200 provides functionality to chicken radish through lactic acid bacteria, and the registration patent No. 10-1832714 proposes a method of giving nutritional properties to chicken radish through herbal extracts, etc. In addition to not improving the flavor, there is a disadvantage in that it is difficult to consume the seasoning liquid itself, as excessive acetic acid and sweetener are still used in the seasoning liquid.

On the other hand, laminaria japonica, which is called a vegetable of the sea, is an alkaline food containing various functional ingredients such as dietary fiber, iodine, alginic acid, fucoidan, selenium, iron, and zinc. Diet, various adult diseases, colon cancer, and diseases such as thyroid gland It is known to be effective in preventing and extending lifespan. In addition, since such kelp contains glutamic acid, it has the effect of imparting a umami taste.

However, the taste of kelp as described above is not good, so the taste is not good for adults and children, and the intake rate of kelp is also lowered due to the poor taste of kelp, which hurts the income of fishermen.

KR 10-1269200 B1 KR 10-1832714 B1

Therefore, the object of the present invention is to prepare chicken radish using kelp and radish as the main ingredients, but by using plum extract, hwangchil tree extract, turmeric, gardenia, etc. as seasoning liquid, the nutritionality of the chicken radish is improved, as well as taste and texture are improved. It is to provide a method of manufacturing kelp chicken radish that enhances sensory preference and extends the storage period, and kelp chicken radish by the method.

Another object of the present invention is to provide a method for producing kelp chicken radish that significantly improves taste, aroma, and texture by coating kelp with agar and inoculating pickled radish with lactic acid bacteria, and to provide kelp chicken radish by the method Have.

The method of manufacturing a kelp chicken radish of the present invention for achieving the above object comprises the steps of pickling radish, boiling kelp, and mixing water, vinegar, plum extract, hwangchil tree extract, sugar, turmeric, gardenia, and salt. It characterized in that it comprises the step of preparing a seasoning liquid, and mixing the pickled radish and the boiled kelp to the seasoning liquid.

After the step of poaching the kelp, it characterized in that it further comprises the step of coating the boiled kelp with agar.

After the step of blanching the kelp, a leather tree extract is applied to the boiled kelp, and the kelp to which the leather tree extract is applied is coated with agar.

After the step of pickling the radish, it is characterized in that it further comprises the step of inoculating Pediococcus acidilactici to the pickled radish and aging for 24 to 48 hours at 20 to 25°C.

Kelp chicken radish according to the present invention is characterized in that it is produced by the above method.

According to the method of manufacturing kelp chicken radish and kelp chicken radish according to the present invention, texture, taste, etc. are improved, so that sensory preference is excellent, storage period is extended, and nutrient is abundant. In addition, it has the advantage of promoting the consumption of kelp.

1 is a view showing the manufacturing process of kelp chicken radish according to the present invention.

Hereinafter, the present invention will be described in detail.

The greatest feature of the present invention is that chicken radish is prepared using kelp and radish as main ingredients, but by using plum extract, hwangchil tree extract, turmeric and gardenia as seasoning liquid, nutrition and taste are improved, and the use of sweeteners is limited. .

That is, conventional chicken radish consumes only radish by using a large amount of sweetener, and the consumption of seasoning liquid is reluctant, but the present invention can provide excellent umami taste even if the use of sweetener is reduced by the use of kelp, and various nutrients are added to the seasoning solution. While giving it, its taste is also improved, allowing the consumption of radish, kelp, and seasoning liquid.

More specifically, the method of manufacturing a kelp chicken radish according to the present invention includes the steps of pickling radish, boiling kelp, water, vinegar, plum extract, hwangchil tree extract, sugar, turmeric, gardenia and salt, as shown in FIG. It characterized in that it comprises the step of preparing a seasoning liquid by mixing, and mixing the pickled radish and the boiled kelp in the seasoning liquid.

Hereinafter, a method of manufacturing a kelp chicken radish according to the present invention will be described in detail step by step with reference to the accompanying FIG. 1.

Steps for pickling radish

First, pickle radish, the main ingredient of chicken radish.

The method of pickling the radish is satisfactory according to a known technique. For example, a cleanly washed radish is cut into a size of 10 to 20 mm × 10 to 20 mm × 10 to 20 mm, and 30 to 90 in salt water having a salinity of 6 to 15%. It is marinated for a minute and then dehydrated.

In addition, it is natural that it may be dehydrated before dehydration, after washing the pickled radish with clean water.

Steps to blanch the kelp

Then, the kelp, another main ingredient of chicken radish, is boiled. At this time, in the case of using salted kelp, the salted kelp is washed three times with cold water at 1 to 25°C, desalted, and then boiled.

The method of blanching the kelp is to boil the kelp in water at 80 to 100°C for 4 to 5 seconds, then immerse it in cold water at 1 to 25°C to cool, and naturally dehydrate. And cut it into a size of about 10 to 20 mm × 20 to 30 mm.

Preparing a seasoning solution by mixing water, vinegar, plum extract, hwangchil tree extract, sugar, turmeric, gardenia and salt

Next, prepare the seasoning liquid. The present invention limits the ingredients and composition of the seasoning so that not only the main ingredients such as radish and kelp, but also the seasoning liquid can be ingested.

To this end, the seasoning liquid is prepared by mixing water, vinegar, plum extract, hwangchil tree extract, sugar, turmeric, chicha and salt, and the mixing ratio is 100 parts by weight of the water, 30 to 50 parts by weight of vinegar, 20 to the plum extract. 30 parts by weight, 20 to 30 parts by weight of hwangchil tree extract, 50 to 70 parts by weight of sugar, 0.1 to 1 parts by weight of turmeric, 0.1 to 1 parts by weight of gardenia, and 1 to 2 parts by weight of salt are preferred. This is not only for the nutritional and taste of the seasoning liquid, but also to increase the storage and hygiene stability by raising the pH of the seasoning liquid to around 3.7-4.0.

The water, vinegar, sugar, and salt are known basic materials for preparing the seasoning solution, and the types thereof are not limited in the present invention.

And since the plum extract contains an organic acid, it not only gives a refreshing feeling to the seasoning liquid, but also improves aroma, enhances sensory preference, and aids digestion. The plum extract may be prepared by various methods previously published, and it is also possible to purchase and use a known product.

The Hwangchil tree extract has functional substances such as rutin and panacside, and has effects such as improving blood circulation, suppressing cholesterol, preventing diabetes, and enhancing immunity. In the present invention, the Hwangchil tree extract serves to prevent deterioration of the taste of chicken radish even if stored for a long time, improve the texture of radish and kelp, which are the main ingredients, and impart nutrition.

The Hwangchil tree extract may be prepared by adding 10 to 50 times by weight of water to the branches, leaves, or both of Hwangchil trees, and extracting and filtering for 2 to 24 hours at 80 to 100°C. In addition, it can be concentrated and dried as needed.

The turmeric serves to improve the appearance of the chicken radish by imparting color to the radish and seasoning liquid, thereby raising appetite and providing nutritional properties.

The gardenia also serves to improve the appearance of the chicken radish by giving color to the radish and seasoning liquid to raise appetite, as well as to impart an antioxidant effect.

In addition, it is natural that a very small amount of aspartame and potassium sorbate may be further added if necessary.

In addition, it is natural to use it after final sterilization using ultraviolet rays or the like.

Mixing the pickled radish and the boiled kelp with the seasoning liquid

And the pickled radish and the boiled kelp are mixed with the seasoning liquid. At this time, the mixing ratio is preferably about the weight ratio of the seasoning liquid, the pickled radish and the poached kelp 1:0.7 ~ 1.3: 0.3 ~ 0.7.

And it is aged at 4℃ for 5~10 days, and then stored and distributed at 4~7℃.

However, in the present invention, for convenience of explanation, it has been described that pickled radish is prepared, kelp is boiled, and seasoning liquid is prepared, but the above three steps are performed separately, and the order is irrelevant.

As described above, the chicken radish of the present invention prepared as described above has the advantage of not only excellent nutritionality and taste, but also ingestion of seasoning liquid and excellent storage stability, thereby extending the storage period.

On the other hand, when the boiled kelp is mixed with the seasoning liquid and stored for a long period of time, the texture tends to become soft and the texture is deteriorated. Accordingly, the present invention may add a step of coating the boiled kelp with agar after the step of blanching the kelp in order to overcome this disadvantage.

More specifically, agar is added to water at a weight ratio of 100:0.5 to 1, soaked, and then heated to 100°C to completely dissolve. And after cooling the heated agar water to 80 ~ 90 ℃, the boiled kelp is added and stirred so that the agar water is evenly applied to the surface, and then taken out and cooled at room temperature.

This agar-coated and cooled kelp has the advantage of being shiny and showing a vivid color of dark green, as well as its texture that does not fade even if the state of being mixed with the seasoning liquid is maintained for a long period of time, that is, even if the storage period is prolonged.

In addition, in order to further improve the texture and remove the off-flavor peculiar to kelp, after applying the leather tree extract to the boiled kelp, it may be coated with agar. The extract of the leather tree removes off-flavor of kelp, prevents the texture from being softened, and improves storage properties. At this time, the application method is not limited, and the boiled kelp may be immersed in the leather tree extract and then removed, or the leather tree extract may be applied to the surface of the kelp with a brush or the like.

The leather tree (Ailanthus altissima) is a deciduous tree of the family Simarou ba ceae and is also called a weight tree, and flavonoid compounds such as 5,7-dihydroxychrome-7-neohesperidoside, naringin, and 3, It contains phenolic substances such as 4,5-trimethoxyphenol, p-comeric acid, vanillin, and vanillic acid, merosine, tannin propbafen, and alantone. This extract of leather tree gives excellent antioxidant effect.

The leather tree extract is to obtain an extract from the leaves of the leather tree, and the specific method is prepared by adding 10 to 50 times by weight of water to the leaves of the leather tree, extracting at 80 to 100°C for 2 to 24 hours, and filtering can do. In addition, it is natural that it may be concentrated and dried as necessary.

Meanwhile, the radish may be used as it is after pickling, but it may be used by inoculating the pickled radish with lactic acid bacteria and aging it. This is not only to increase the storage stability of chicken radish by the use of lactic acid bacteria, but also to soften the taste of the radish, improve the aroma, and aid digestion and appetite.

More specifically, after the pickled radish is dehydrated, lactic acid bacteria, more preferably Pediococcus acidilactici, are inoculated, and then aged at 20 to 25°C for 24 to 48 hours. At this time, the reason for using Pediococcus acidilactici as the lactic acid bacteria is that it has excellent acid resistance and is the most effective bacteria for removing seaweed odor, so it effectively removes off-flavor of kelp and improves the overall flavor. to be. In addition, it is because it enhances immunity by antagonizing the intestinal pathogens. The Pediococcus acidilactici is used by culturing in a medium.

On the other hand, even in the preparation of the seasoning liquid, based on 100 parts by weight of water used in the seasoning liquid, a leather tree extract may be further mixed in an amount of 1 to 5 parts by weight. This is not only to further increase the storage stability of the seasoning liquid, but also to increase the sensory preference by removing various off-flavors, and to prevent the texture of the radish from deteriorating even if the storage period is prolonged. At this time, the extraction method of the leather tree extract is the same as described above.

Hereinafter, the present invention will be described in detail through examples.

(Example 1)

1 kg of radish was cleaned and cut into a size of 15 mm×15 mm×15 mm. Then, it was marinated in 2000 ml of salt water having a salinity of 8% (using natural sea salt) for 1 hour at room temperature, and then naturally dehydrated.

Next, 1 kg of salted kelp was washed three times with clean water at 20° C., desalted, blanched in 2000 ml of water at 100° C. for 4 seconds, cooled by immersing in 2000 ml of cold water at 10° C. for 5 seconds, and then naturally dehydrated. And it was cut into a size of 15 mm × 25 mm.

Next, 400 g of water, 160 g of vinegar, 100 g of plum extract, 100 g of Hwangchil tree extract, 230 g of sugar, 3 g of turmeric powder, 1 g of gardenia powder, and 7 g of sea salt were mixed to prepare a seasoning solution. At this time, the plum extract was prepared by mixing plums and sugar in a 1:1 weight ratio, aged at 20°C for 150 days, and filtered, and the Hwangchil tree extract was mixed in a 1:1 weight ratio of the leaves and branches of the Hwangchil tree, To this was added 20 times by weight of water, extracted at 80° C. for 5 hours, and filtered to prepare.

Then, 1 kg of the prepared pickled radish and 500 g of boiled kelp were mixed with 1 kg of the prepared seasoning liquid, and put in a container and sealed to prepare chicken radish. And it was aged for 7 days at 4 ℃.

(Example 2)

It was carried out in the same manner as in Example 1, but after cutting the boiled kelp, it was coated with agar and used. Specifically, 7 g of agar was added to 1000 ml of water at 20° C., soaked for 30 minutes, and then heated to reach 100° C. to completely dissolve the agar. Then, after cooling it to 80°C, the cut kelp was added thereto, stirred so that agar was evenly applied to the kelp surface, and then the kelp was taken out and spread on the feet to cool at room temperature.

(Example 3)

It was carried out in the same manner as in Example 2, but after cutting the boiled kelp, a leather tree extract was applied to the surface of the cut kelp, and then coated with agar.

The leather tree extract was prepared by adding 2000 ml of water to 100 g of leather tree leaves, extracting at 80°C for 5 hours, filtering, and then concentrating at 50°C. Then, 100 g of leather tree extract was evenly applied to the surface of 500 g of the cut kelp using a cooking brush, dried at room temperature for 30 minutes, and then coated with agar.

(Example 4)

It was carried out in the same manner as in Example 1, but after the pickled radish was dehydrated, lactic acid bacteria were inoculated and aged. More specifically, the dehydrated pickled radish was inoculated with a seed of Pediococcus acidilactici cultured in a pre-culture medium in ^{an amount of 1×10 6} /g, and then aged at 23°C for 30 hours. Was used. At this time, the pre-culture medium was prepared by mixing 2g of glucose, 1g of soypeptone, 0.5g of yeast extract, and 95.5g of purified water.

(Example 5)

It was carried out in the same manner as in Example 2, but after the pickled radish was dehydrated, lactic acid bacteria were inoculated and aged. The specific method was the same as in Example 4.

(Comparative Example 1)

1 kg of radish was cleaned and cut into a size of 15 mm×15 mm×15 mm. Then, it was marinated in 2000 ml of salt water having a salinity of 8% (using natural sea salt) for 1 hour at room temperature, and then naturally dehydrated.

A seasoning solution was prepared by mixing 400 g of water, 10 g of purified salt, 200 g of acetic acid, and 300 g of sugar. And the pickled radish and seasoning liquid were mixed, put in a container, and sealed to prepare chicken radish. And it was aged for 7 days at 4 ℃.

(Test Example 1)

Sensory evaluation was performed on the chicken radish of Examples and Comparative Example 1. The sensory evaluation was selected by a panel of 20 adult males and females, and a 9-point scoring method for taste, texture, appearance, aroma, and overall acceptability (9: very good, 7: good, 5: moderate, 3: bad, 1: very bad. ), and the results are shown in Table 1.

Test Example 1 result division flavor Texture Exterior incense Overall acceptability Example 1 7.1 7.0 7.1 6.9 7.0 Example 2 7.2 7.5 7.2 7.0 7.2 Example 3 7.3 7.8 7.1 7.3 7.5 Example 4 7.2 7.6 7.2 7.1 7.2 Example 5 7.4 8.2 7.2 7.5 7.8 Comparative Example 1 6.1 5.1 5.2 5.8 5.5

As can be seen in Table 1, Examples 1 to 5 of the present invention were found to be significantly superior to Comparative Example 1 in taste, texture, appearance, aroma, and overall acceptability.

(Test Example 2)

After storing the chicken radish of Examples and Comparative Example 1 at 5° C. for 180 days, sensory evaluation was performed on this. The sensory evaluation was carried out in the same manner as in Test Example 1, and the results are shown in Table 2.

Test Example 2 result division flavor Texture Exterior incense Overall acceptability Example 1 6.6 6.7 6.9 6.7 6.7 Example 2 6.9 7.3 6.9 6.8 7.0 Example 3 7.0 7.5 7.1 7.2 7.3 Example 4 6.9 7.4 7.1 7.0 7.1 Example 5 7.3 8.0 7.1 7.3 7.7 Comparative Example 1 4.2 3.5 5.0 5.1 4.0

As can be seen in Table 2, the taste, texture, appearance, aroma, and overall acceptability of Examples 1 to 5 of the present invention were slightly lowered compared to Test Example 1 evaluated immediately after manufacture, but the change was insignificant. In Comparative Example 1, it was confirmed that the taste and texture were significantly lowered.

Therefore, it was confirmed that the taste and texture of the kelp chicken radish of the present invention was prolonged even when the storage period was extended.

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those who have acquired ordinary knowledge in this technical field should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (4)

The stage of pickling the radish,
Inoculating Pediococcus acidilactici to the pickled radish and aging for 24 to 48 hours at 20 to 25°C,
The step of blanching the kelp,
After applying a leather tree extract to the boiled kelp, coating it with agar,
Water 100 parts by weight, vinegar 30 to 50 parts by weight, plum extract 20 to 30 parts by weight, hwangchil tree extract 20 to 30 parts by weight, sugar 50 to 70 parts by weight, turmeric 0.1 to 1 parts by weight, gardenia 0.1 to 1 parts by weight and Preparing a seasoning liquid by mixing 1 to 2 parts by weight of salt,
A method for producing a kelp chicken radish comprising the step of mixing the aged radish and the coated kelp with the seasoning liquid.
delete delete Kelp chicken radish, characterized in that produced by the manufacturing method of claim 1.

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