KR102575998B1 - Method of Manufacturing Food Using Brocoli Sprout and Cau1liflower Galea Outer Leaf - Google Patents

Abstract

According to an embodiment of the present invention, a method of manufacturing food using broccoli sprouts and cauliflower galea outer leaves comprises the steps of: blanching washed broccoli sprouts in salt water at 80℃ to 100℃ containing 5 % of salt for one minute; blanching the washed cauliflower outer leaves in salt water at 80℃ to 100℃ containing 5 % of salt for one minute; preparing dried broccoli sprouts by dehydrating the blanched broccoli sprouts, placing the broccoli sprouts in a dryer, and drying the broccoli sprouts at 60℃ for 60 to 90 minutes; and dehydrating the blanched cauliflower outer leaves, placing the cauliflower outer leaves in the dryer and drying the cauliflower outer leaves at 60℃ for 60 to 90 minutes to produce dried cauliflower outer leaves.

Description

{Method of Manufacturing Food Using Brocoli Sprout and Cau1liflower Galea Outer Leaf}

The present invention relates to a method for producing food using broccoli shoots and cauliflower outer leaves. More specifically, the broccoli shoots and cauliflower outer leaves are blanched in salt water, then dehydrated and dried to prepare each dried vegetable, and the broccoli shoots, dried vegetables, and cauliflower are prepared. This relates to a food manufacturing method using broccoli shoots and cauliflower outer leaves that allows the production of various foods that are rich in both texture and nutrition, such as dried vegetable rice or sundae containing dried outer leaves.

The actual cultivation and use history of western vegetables is short, so their proportion of the total vegetable cultivation area is low, and the market function is not fully established compared to that of general vegetables. However, as living standards improve, year-round consumption of fresh vegetables increases. Various conditions in the distribution market, such as increased consumption and miniaturization, and the development of dining culture, are changing favorably for the expansion of consumption of western vegetables, and the cultivation area is increasing.

Broccoli is rich in the three major anti-cancer ingredients such as sulforaphane, which has an inhibitory effect on the development of cancers such as breast cancer, colon cancer, and stomach cancer, and is high in selenium, which has anti-cancer and anti-aging effects, so it is widely consumed as a popular vegetable. Although cauliflower is a small vegetable product, it contains a lot of vitamins and has a unique texture with little fiber, so it is suitable for diet and is widely consumed as a high-quality ingredient for salads. Cauliflower is called cauliflower, and its origin is the Mediterranean coast. It is a mutated form of cabbage and belongs to the Brassica family, such as broccoli and Brussels sprouts.

As the people's standard of living improves and interest in health increases, the consumption of vegetables such as broccoli and cauliflower increases, leading to an increase in cultivation area and production, but only the wild vegetables are mainly distributed in the market. Broccoli sprouts and cauliflower outer leaves are rich in various inorganic nutrients and contain a large amount of functional substances, but most of them are discarded due to lack of processing and commercialization.

Currently, most farms are cultivating broccoli and cauliflower in two crops, one in the open field and one in the house, but only the flowering portion is harvested and shipped to the wholesale market. For broccoli, florets are enlarged around 30 days after planting, and side shoots are removed to ensure that the leaves and stems are strong. When cauliflower is harvested and packaged, 4 to 5 outer leaves are left and the rest are removed before being shipped. The removed broccoli shoots or cauliflower leaves are made into pickled broccoli shoots or cauliflower leaves kimchi by some farms and are used as side dishes or are discarded. Broccoli shoots and cauliflower leaves have high nutritional, functional, and food resource value, but there is no food development using them. Accordingly, there is a need for the development of foods using broccoli shoots and cauliflower that can increase farm income and create new sources of farm income.

Republic of Korea Patent Publication No. 10-2001-0025574

The present invention was made to improve the prior art as described above. Broccoli shoots and cauliflower outer leaves were blanched in salt water, then dehydrated and dried to prepare dried vegetables, and dried broccoli shoots and cauliflower outer leaves were added. The purpose is to provide a food manufacturing method using broccoli shoots and cauliflower outer leaves that allows the production of various foods that enrich both texture and nutrition, such as dried vegetables, rice, and sundae.

In order to achieve the above object and solve the problems of the prior art, the method for producing food using broccoli shoots and cauliflower outer leaves according to an embodiment of the present invention is to heat the washed broccoli shoots at 80°C to 100°C containing 5% salt. Blanching in salt water at ℃ for 1 minute; Blanching the washed cauliflower outer leaves in 80°C to 100°C salt water containing 5% salt for 1 minute; Preparing dried broccoli shoots by dehydrating the blanched broccoli shoots, placing them in a dryer, and drying them at 60°C for 60 to 90 minutes; and dehydrating the blanched cauliflower outer leaves, placing them in a dryer, and drying them at 60°C for 60 to 90 minutes to produce dried cauliflower outer leaves.

In addition, a food manufacturing method using broccoli sprouts and cauliflower outer leaves according to an embodiment of the present invention includes the steps of soaking the broccoli sprouts and dried vegetables in water; Washing the rice and soaking it in cold water for 30 minutes; Drying the soaked broccoli shoots and cutting them into 2cm to 3cm pieces; Preparing the seasoning sauce by mixing red pepper paste, soy sauce, red pepper powder, chopped green onion, chopped Cheongyang pepper, chopped garlic, sesame oil, and sesame seeds; And it further includes the step of mixing the dried cut broccoli sprouts and the soaked rice to make rice with broccoli sprouts.

In addition, the method of producing food using broccoli shoots and cauliflower outer leaves according to an embodiment of the present invention involves steaming broccoli shoots at a temperature of 40 to 60°C for 10 to 20 minutes, immersing them in cold water, and drying them to produce broccoli powder. manufacturing step; Preparing cauliflower outer leaf powder by steaming cauliflower outer leaves at a temperature of 40 to 60°C for 10 to 20 minutes, immersing them in cold water, and then drying them; Blanching the washed pork intestines in water at 80°C to 100°C for 30 seconds to 1 minute, then filling the blanched pork intestines with the broccoli shoot powder and the cauliflower outer leaf powder; Boiling pork intestines filled with the broccoli shoot powder and the cauliflower outer leaf powder in water at 80°C to 100°C for 10 minutes; Cutting pork intestines filled with the broccoli shoot powder and the cauliflower outer leaf powder into 3 to 7 cm lengths, then mixing them with whole sweet potatoes, green onions, bean sprouts, ferns, and onions to prepare the inside of sundae; Preparing seasoning prepared by mixing ginger powder, mulberry sauce, red pepper powder, garlic, sugar, salt, and pepper; Preparing a vegetable filling mixed with the broccoli sprout powder, the cauliflower outer leaf powder, cabbage, and chives; And tie one end of the pig intestine, put the sundae filling, the seasoning seasoning, the vegetable filling, and the glass noodles into the open other end, tie the other end, and then add the broccoli powder and the cauliflower leaves in salt water. It includes the step of boiling and producing sundae.

According to the method of manufacturing food using broccoli shoots and cauliflower outer leaves of the present invention, the broccoli shoots and cauliflower outer leaves are blanched in salt water, then dehydrated and dried to prepare each dried vegetable, and the dried broccoli shoots and cauliflower outer leaves are prepared. You can achieve the effect of making a variety of foods that enrich both texture and nutrition, such as rice with dried vegetables or sundae.

In addition, according to the food manufacturing method using broccoli shoots and cauliflower outer leaves of the present invention, by-products such as broccoli shoots and cauliflower outer leaves are used to research and develop various processed products that go well with Korean food and are easy to access, creating new possibilities for vegetable farmers. By creating a source of farm income, you can achieve the effect of contributing to increasing farm income.

In addition, according to the method for manufacturing food using broccoli shoots and cauliflower outer leaves of the present invention, when broccoli shoots and cauliflower outer leaves, which are discarded in existing farms, are manufactured into dried products, there is an advantage that they can be commercialized through hot air drying in a short period of time. There is no significant decrease in color or quality that occurs during the drying process, so the marketability of the dried product is sufficiently guaranteed.

According to one embodiment of the present invention, a method for manufacturing dried vegetables using broccoli shoots and cauliflower outer leaves is performed. First, blanch the washed broccoli shoots in 80°C to 100°C salt water containing 5% salt for 1 minute. Blanch the washed cauliflower outer leaves in 80°C to 100°C salt water containing 5% salt for 1 minute. After dehydrating the blanched broccoli shoots in this way, they can be placed in a dryer and dried at 60°C for 60 to 90 minutes to produce dried broccoli shoots. Additionally, dried cauliflower outer leaves can be produced by dehydrating the blanched cauliflower outer leaves, placing them in a dryer, and drying them at 60°C for 60 to 90 minutes.

In the production of dried vegetables using broccoli shoots and cauliflower leaves, salt is added during the blanching process to remove 30 to 50% of the moisture content within 1 minute, and the moisture content is completely dried at 60°C for 60 to 90 minutes to maintain color. This made the moisture content 11%. Without going through the process of peeling or thinking about it, the original shape was created, and the broccoli shoots remained green and the outer cauliflower leaves remained white. Therefore, marketability as a dried vegetable product can be maximized. Additionally, compared to other dried vegetables, they recover more quickly when soaked in water, so dried broccoli shoots and cauliflower leaves developed through this process can be dried in a shorter time (4 hours in the case of hot air) compared to 3 to 5 days depending on the weather. It has the advantage of being able to be manufactured within the company. In this way, when producing dried products from broccoli shoots and cauliflower leaves, which are discarded in existing farms, there is no need for care or peeling process, so there is an advantage that they can be made into products through hot air drying in a short period of time. There is also a decrease in color that occurs during the drying process, but the quality is reduced. There is no significant deterioration, so marketability as a dry product is sufficiently guaranteed.

Additionally, according to an embodiment of the present invention, a method of manufacturing dried vegetable rice using broccoli shoots is implemented. First, blanch the washed broccoli shoots in 80°C to 100°C salt water containing 5% salt for 1 minute. After dehydrating the blanched broccoli shoots, place them in a dryer and dry them at 60°C for 60 to 90 minutes to prepare dried broccoli shoots. The dried broccoli sprouts are soaked in water. After washing the rice, soak it in cold water for 30 minutes. After drying the soaked broccoli sprouts, they are cut into 2cm to 3cm pieces. Prepare the seasoning sauce by mixing red pepper paste, soy sauce, red pepper powder, chopped green onion, chopped Cheongyang pepper, chopped garlic, sesame oil, and sesame seeds. The dried cut broccoli shoots and dried vegetables can be mixed with the soaked rice to make rice seasoned with broccoli shoots, and broccoli shoot dried vegetables rice can be prepared with the prepared seasoning sauce. For broccoli, the Grace variety can be used, and for cauliflower, the Flavango variety can be used.

In the production of dried vegetable rice using broccoli shoots, the dried broccoli shoots were cut by 2 to 3 cm to make them easier to eat, and then broccoli shoot dried vegetable rice was made. In the case of broccoli sprouts, they had excellent resilience when rehydrated, so unlike dried scallop rice, no soaking process was necessary. The color remained green, and the texture was soft, so it mixed well when mixed with broccoli sprouts and rice, and did not have a significant unique scent. The texture is excellent and the ability to mix well shows that it is excellent as dried vegetable rice.

In addition, according to an embodiment of the present invention, a method for producing soy sauce pickles using broccoli shoots and cauliflower outer leaves is implemented. 1 kg each of broccoli shoots and cauliflower leaves were washed and aged in soy sauce soak at 10°C for 20 days. The soy sauce steeping solution is mixed in a ratio of 45% by weight of broccoli shoots and cauliflower leaves, 18% by weight of water, 18% by weight of soy sauce, 12% by weight of vinegar, and 7% by weight of sugar, boiled at 100°C for 30 minutes, and poured when slightly hot. Broccoli shoots and cauliflower leaves soaked in soy sauce are placed in a 10L airtight container and placed in a refrigerator at 10℃ for 20 days to ripen to make pickles.

In this way, pickles were prepared by immersing broccoli shoots and cauliflower outer leaves in soy sauce. It was not cut to give it the appearance of the product, but was pickled and aged as is. To produce low-salt pickles, salt is not used, and soy sauce, vinegar, and sugar are appropriately mixed to suit consumer preferences. The unique taste of broccoli shoots and cauliflower and the food are well preserved, making them sufficiently marketable as soy sauce pickles. It can be seen that it is high. As a result of this research, it was found that among pickles, soy sauce pickles were consumers' favorite type of pickles, and rice types were ranked the highest as a good menu item to eat with pickles. Therefore, broccoli sprouts and cauliflower outer leaf pickles were manufactured using soy sauce liquid, and both broccoli sprouts and cauliflower outer leaf soy sauce pickles had a vivid texture, unique taste and aroma, and were found to be highly marketable as side dishes that go well with rice.

Additionally, according to one embodiment of the present invention, a method for manufacturing miso soup using broccoli shoots and cauliflower outer leaves is performed. Prepare 400g of soaked broccoli shoots (outer leaves of soaked cauliflower), 80g of soybean paste, 10g of green onions, 20 dried anchovies for broth, 10g of green onion roots, 50g of onions, 2 pieces of kelp, and add anchovies, green onion roots, onions, and anchovies for broth to 1L of water. After boiling with kelp and soybean paste, whole soaked broccoli shoots (outer cauliflower leaves) were added to the soy sauce and boiled for over 20 minutes, then green onions and chopped green onions were added and seasoned with salt. I made soybean paste soup using broccoli shoots (outer cauliflower leaves) using the same method as the existing radish soybean paste soup. In the case of broccoli sprout miso soup, the green color faded slightly during the boiling process, but the texture was soft and not tough. In the case of cauliflower leaf miso soup, it maintained its white color and had a texture similar to chewing raw shiitake mushrooms. In the case of broccoli sprout miso soup, it has a texture and taste similar to spinach miso soup, showing that it is sufficiently marketable.

In addition, according to one embodiment of the present invention, a method of manufacturing bone stew using broccoli shoots and cauliflower outer leaves is performed. Prepare 400g of soaked broccoli shoots (outer leaves of soaked cauliflower), 1.5kg of spine, 100g of green onion, 50g of Cheongyang pepper, 60g of red pepper paste, 100g of red pepper powder, 30g of minced garlic, 5g of ginger, 50ml of soy sauce, 5g of pepper, 10g of salt, and 50g of perilla seed powder. Place the spine in cold water for about 2 hours, changing the water to remove blood, and then start boiling the spine in 10L of water for about 2 hours. Boil the first water once, discard it, wash the impurities, add 5L of new water, add ginger and soybean paste, and boil. Mix the broccoli shoots (outer cauliflower leaves) with red pepper paste, red pepper powder, minced garlic, ginger, soy sauce, and pepper. Add it when the spine is soft and boiled for about 30 minutes. Add Cheongyang pepper and green onion according to your preference. Season with salt.

In the case of broccoli sprout bone stew, the inside color turned brown as the boiling time increased, and as the tissue became soft and torn, only the stem was visible and the shoot leaves were not visible. In the case of the cauliflower outer leaf bone stew, the outer leaf was thick, so it was only boiled for a long time, and the color and texture were still intact. In the case of bone stew, it was found that using cauliflower leaves rather than broccoli shoots was superior considering texture and color.

In this way, dried vegetables such as broccoli shoots and cauliflower leaves were used to make dried vegetable rice, soybean paste soup, and bone soup. In the case of dried vegetable rice, the outer leaves of cauliflower leaves are thick and do not mix well with rice, so dried vegetable rice using broccoli shoots was developed to make a product like gondre rice. It has a softer texture than gondre rice and contains functional substances, so it can be used as a unique local dried vegetable rice. Soybean paste soup and bone stew were studied to determine the possibility of replacing the existing radish radish radish. In the case of miso soup, if broccoli shoots were used rather than cauliflower leaves, the texture, color, and taste matched, so the marketability was high. In the case of bone stew, if cauliflower leaves were used rather than broccoli shoots, marketability was expected to be higher due to the better texture, color, and taste. has been studied.

According to another embodiment of the present invention, a method of manufacturing sundae using broccoli shoots and cauliflower outer leaves is performed.

First, broccoli shoots are steamed at a temperature of 40 to 60°C for 10 to 20 minutes, immersed in cold water, and then dried to prepare broccoli powder. Cauliflower outer leaves are steamed at a temperature of 40 to 60°C for 10 to 20 minutes, immersed in cold water, and then dried to prepare cauliflower outer leaf powder. After the washed pork intestines are blanched in water at 80°C to 100°C for 30 seconds to 1 minute, the broccoli shoot powder and the cauliflower outer leaf powder are filled into the blanched pork intestines.

Pork small intestines filled with the broccoli shoot powder and the cauliflower outer leaf powder are boiled in water at 80°C to 100°C for 10 minutes. Pork small intestines filled with the broccoli sprout powder and the cauliflower outer leaf powder are cut into 3 to 7 cm lengths, and then mixed with whole sweet potatoes, green onions, bean sprouts, ferns, and onions to prepare the inside of the sundae. Prepare seasoning made by mixing ginger powder, mulberry sauce, red pepper powder, garlic, sugar, salt, and pepper.

Prepare vegetable filling by mixing the broccoli shoot powder, cauliflower outer leaf powder, cabbage, and chives. Tie one end of the pig intestines, put the sundae filling, seasoning seasoning, vegetable filling, and glass noodles into the other open end, tie the other end, and boil in salt water with the broccoli powder and the cauliflower leaves added. Making sundae.

The mulberry sauce may be implemented as a mixture of mulberry extract, mulberry powder, and dextrin starch. The mulberry sauce may be added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the seasoning. The mulberry extract and mulberry powder can be prepared by conventional manufacturing methods. For example, mulberry extract can be produced by crushing mulberries with a spatula, etc. or using a blender, etc., and mulberry powder can be produced from freeze-dried mulberries using a grinder, but is not limited to this. The mixing ratio of the mulberry extract and the mulberry powder can be mixed at a weight ratio of 1:0.1 to 1, and the mixing ratio enhances the color of the sundae and takes into account the harmony of aroma and taste.

In this way, by adding mulberry sauce to the seasoning and using a seasoning that includes a specific starch in the mulberry sauce, it is possible to manufacture a sundae in which the sundae ingredients do not break or come off easily, and through this, even when steamed or thawed from a frozen state, the initial sundae remains intact. It is possible to provide sundae in various shapes without deforming the shape, or furthermore, to provide sundae in which the initial shape of the sundae is not deformed even without the outer shell of the sundae. The specific starch is dextrin starch, and by using a seasoning mixed with dextrin starch, there is an effect of increasing the binding force between the inner ingredients of the sundae significantly better than before. In addition, the dextrin starch is preferably included in the range of 0.1 to 10 parts by weight, more preferably 1 to 5 parts by weight, based on 100 parts by weight of the mixture of the mulberry extract and mulberry powder. The mulberry sauce of the present invention is able to increase the binding force between the inner ingredients of the sundae, so even when heated in a microwave oven after being supplied in the form of a frozen food, the contents of the sundae do not come out between the outer skin or through torn gaps as in the past, and are initially formed in various forms. It is possible to maintain the shape set.

Looking at seasoning seasoning manufacturing, seasoning seasoning can be prepared by mixing pepper, salt, garlic, sugar, red pepper powder, and ginger powder in a weight ratio of 1:12:400:10:15:10. The mixed seasoning is aged at room temperature for about 1 to 2 hours. The purpose of aging the mixed seasoning is to stabilize the seasoning by mixing it with each other, so that the seasoning is evenly mixed when mixed with the soaked glass noodles, vegetable filling, and blood sausage to ensure a uniform taste.

A survey of consumers was conducted to evaluate the business feasibility of products processed from food using the broccoli shoots and cauliflower leaves described above. Broccoli sprout dried vegetable rice and cauliflower outer leaf soy sauce pickled food were evaluated as having the best taste and business feasibility, while broccoli sprout soybean paste soup and cauliflower outer leaf bone stew were evaluated as the next best products, indicating that they are sufficiently commercialized and satisfy both taste and nutrition. Shiki can increase the income of farmers through the development of new food concepts.

As described above, although the present invention has been described in terms of limited embodiments, the present invention is not limited to the above embodiments, and various modifications and variations can be made by those skilled in the art in the field to which the present invention pertains. do. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the claims and equivalents thereof as well as the claims described later.

Claims (3)

In the method of manufacturing food using broccoli shoots and cauliflower leaves,
Blanching washed broccoli shoots in salt water at 80°C to 100°C containing 5% salt for 1 minute;
Blanching the washed cauliflower outer leaves in 80°C to 100°C salt water containing 5% salt for 1 minute;
Dehydrating the blanched broccoli shoots, placing them in a dryer and drying them at 60°C for 60 to 90 minutes to produce dried broccoli shoots;
Dehydrating the blanched cauliflower outer leaves, placing them in a dryer and drying them at 60°C for 60 to 90 minutes to produce dried cauliflower outer leaves;
Soaking the dried broccoli sprouts and the dried cauliflower outer leaves in water, respectively;
Washing the rice and soaking it in cold water for 30 minutes;
After drying the soaked broccoli sprouts, cutting them into 2cm to 3cm pieces, and cutting the soaked cauliflower outer leaf dried sprouts into 2cm to 3cm pieces;
Preparing the seasoning sauce by mixing red pepper paste, soy sauce, red pepper powder, chopped green onion, chopped Cheongyang pepper, chopped garlic, sesame oil, and sesame seeds;
Cooking rice with broccoli shoots and cauliflower by mixing the dry cut broccoli sprouts, the dry cut cauliflower outer leaf dried sprouts, and the soaked rice;
Adding the prepared seasoning sauce to the cooked broccoli shoots and cauliflower rice to prepare broccoli shoots/cauliflower dried rice;
Wash 1 kg each of broccoli shoots and cauliflower leaves, and mix soy sauce soaking solution in a ratio of 45% by weight of broccoli shoots and cauliflower leaves, 18% by weight of water, 18% by weight of soy sauce, 12% by weight of vinegar, and 7% by weight of sugar. Boil at 100°C for 30 minutes, place in a 10L airtight container, place in a 10°C refrigerator, and ripen for 20 days to produce broccoli shoots/cauliflower pickles.;
Boil 80g of soybean paste, 10g of green onion, 20 dried anchovies for broth, 10g of green onion root, 50g of onion, and 2 pieces of kelp in 1L of water to make a soybean paste, then add 400g of soaked broccoli shoots and 400g of soaked cauliflower leaves to the above soybean paste. Put it in and boil it for more than 20 minutes, then add green onions and chopped green onions and season with salt to make broccoli shoot/cauliflower miso soup; and
Preparing a broccoli shoot/cauliflower set meal including the prepared broccoli shoot/cauliflower dried sprouts rice, the prepared broccoli shoot/cauliflower pickles, and the prepared broccoli shoot/cauliflower miso soup.
A food manufacturing method using broccoli shoots and cauliflower outer leaves, comprising: delete delete