KR102624805B1 - Method of making spicy pickled radish - Google Patents
Method of making spicy pickled radish Download PDFInfo
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- KR102624805B1 KR102624805B1 KR1020210107790A KR20210107790A KR102624805B1 KR 102624805 B1 KR102624805 B1 KR 102624805B1 KR 1020210107790 A KR1020210107790 A KR 1020210107790A KR 20210107790 A KR20210107790 A KR 20210107790A KR 102624805 B1 KR102624805 B1 KR 102624805B1
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- radish
- weight
- pickled
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 101
- 241000220259 Raphanus Species 0.000 title claims abstract description 100
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 19
- 239000000654 additive Substances 0.000 claims abstract description 18
- 238000009516 primary packaging Methods 0.000 claims abstract description 10
- 229910052751 metal Inorganic materials 0.000 claims abstract description 9
- 239000002184 metal Substances 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 9
- 238000011033 desalting Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000009517 secondary packaging Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000002639 sodium chloride Nutrition 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 17
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 10
- 238000004040 coloring Methods 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 8
- 229960000583 acetic acid Drugs 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 239000012362 glacial acetic acid Substances 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 7
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 7
- 235000010265 sodium sulphite Nutrition 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 235000012658 paprika extract Nutrition 0.000 claims description 6
- 239000001688 paprika extract Substances 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 238000010612 desalination reaction Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 4
- 229960004106 citric acid Drugs 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000012602 primary packaging material Substances 0.000 claims description 3
- 229940001482 sodium sulfite Drugs 0.000 claims description 3
- 239000005445 natural material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 210000000987 immune system Anatomy 0.000 abstract description 6
- 239000003086 colorant Substances 0.000 abstract description 4
- 235000019633 pungent taste Nutrition 0.000 abstract description 4
- 230000002452 interceptive effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 8
- 235000019654 spicy taste Nutrition 0.000 description 7
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid group Chemical group C(C1=CC=CC=C1)(=O)O WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 3
- 229960002504 capsaicin Drugs 0.000 description 3
- 235000017663 capsaicin Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- PHZOWSSBXJXFOR-UHFFFAOYSA-N 2-Propenyl glucosinolate Natural products OCC1OC(SC(CC=C)=NOS(O)(=O)=O)C(O)C(O)C1O PHZOWSSBXJXFOR-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- PHZOWSSBXJXFOR-MYMDCHNCSA-N Sinigrin Natural products S(=O)(=O)(O/N=C(\S[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O1)/CC=C)O PHZOWSSBXJXFOR-MYMDCHNCSA-N 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- QKFAFSGJTMHRRY-OCFLFPRFSA-M potassium;[(e)-1-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate Chemical compound [K+].OC[C@H]1O[C@@H](S\C(CC=C)=N\OS([O-])(=O)=O)[C@H](O)[C@@H](O)[C@@H]1O QKFAFSGJTMHRRY-OCFLFPRFSA-M 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 235000017291 sinigrin Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 240000001970 Raphanus sativus var. sativus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003673 groundwater Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000009561 snack bars Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 국내인 또는 외국인들도 용이하게 기호식품으로 식용할 수 있을 정도의 매운맛을 갖되 섭취인의 면역체계에 간섭을 주지 않으면서도 서로 다른 색상을 갖는 매콤한 단무지를 제조할 수 있는 제조방법에 관한 것으로, 더욱 상세하게는 1)무를 절임하는 단계와, 2)절임된 무를 탈염(脫鹽)하는 단계와, 3)탈염이 이루어진 무를 선별 후, 세척하여 절단하는 단계와, 4)절단된 무에 첨가물을 충진하여 1차 포장하는 단계와, 5)1차포장물의 금속을 검출하는 단계 및 6)다수의 1차포장물을 2차포장하여 보관 또는 유통시키는 단계를 포함하는 것을 특징으로 한다.The present invention relates to a manufacturing method for producing spicy pickled radish of different colors, with a spiciness that can be easily eaten by domestic or foreigners as a favorite food, but without interfering with the immune system of the consumer. More specifically, 1) pickling the radish, 2) desalting the pickled radish, 3) selecting the desalted radish, washing and cutting it, and 4) adding additives to the cut radish. It is characterized by comprising the steps of filling and primary packaging, 5) detecting metal in the primary packaging, and 6) secondary packaging and storing or distributing a plurality of primary packages.
Description
본 발명은 국내인 또는 외국인들도 용이하게 기호식품으로 식용할 수 있을 정도의 매운맛을 갖되 섭취인의 면역체계에 간섭을 주지 않으면서도 서로 다른 색상을 갖는 매콤한 단무지를 제조할 수 있는 제조방법에 관한 것이다.The present invention relates to a manufacturing method for producing spicy pickled radish of different colors, with a spiciness that can be easily eaten by domestic or foreigners as a favorite food, but without interfering with the immune system of the consumer. will be.
일반적으로 쌀을 주식으로 하는 우리 한국인의 식생활에 있어서 절임류 식품은 중요한 부식 중의 하나이다. 이와 같은 절임류 식품 중에서 단무지는 우리나라에서 큰 비중을 차지하고 있는데, 장기간 보관이 가능하며, 무의 알싸하고 아삭한 맛에 신맛과 단맛이 가미되어 주로 김밥용, 도시락 반찬용으로 소비되고 있으며, 대부분의 중국 음식점이나 분식점에서도 대량으로 소비되고 있다.In general, pickled foods are one of the important side dishes in the diet of Koreans who rely on rice as their staple food. Among these pickled foods, pickled radish accounts for a large portion in Korea. It can be stored for a long time, and the spicy and crunchy taste of radish is combined with sourness and sweetness, so it is mainly consumed as a side dish for gimbap and lunch boxes, and is found in most Chinese restaurants. It is also consumed in large quantities in restaurants and snack bars.
이와 같은 단무지의 일반적인 제조방법은, 먼저 무를 장기간의 보존 및 숙성이 가능하도록 하기 위하여 절임 저장용 지하탱크에서 절임염도 13% 내지 17%의 염도로 소금을 첨가하여 일정기간(2개월 내지 3개월) 동안 절이는 절임공정과, 절임무를 4% 내지 6% 정도의 적정수준의 염도가 유지되도록 탈염하는 탈염공정과, 탈염된 무를 세척하고 탈피하는 탈피공정과, 탈피된 무를 일정한 크기로 세절을 하는 세절공정과, 세절된 무에 여러 가지 조미료나 감미료 등을 혼합한 조미액을 첨가하면서 일정량만큼 포장하고 출하하는 조미 및 포장공정을 이용하여 제조하게 된다.The general manufacturing method of such pickled radish is to first add salt at a salinity of 13% to 17% in an underground tank for pickling storage to enable long-term preservation and maturation of the radish, and then ferment for a certain period of time (2 to 3 months). A pickling process that involves pickling the radish for a while, a desalting process that desalts the pickled radish to maintain an appropriate level of salinity of about 4% to 6%, a peeling process that washes and peels the desalted radish, and a chopping process in which the peeled radish is cut into pieces of a certain size. It is manufactured using a seasoning and packaging process in which a seasoning liquid mixed with various seasonings or sweeteners is added to shredded radishes, and then packaged and shipped in a certain amount.
참고로, 종래 단무지의 사용범위가 김밥, 분식, 중국음식에 한정되어 있는 상황에서 탈피하고자, 매운맛을 선호하는 한국인들의 기호에 발맞추어 단맛, 신맛,짠맛에서 진보하여 고추씨 추출액을 이용하여 우리 입맛에 맞는 매운맛을 첨가함으로써 단무지의 사용범위를 넓히기 위한 기술이 대한민국 공개실용신안공보 공개번호 20-2008-0002384(공개일자 2008년 07월 03일)의 "고추씨 추출액을 함유한 매운맛 단무지"에서 개시된 바 있다.For reference, in order to break away from the situation where the range of use of pickled radish was limited to kimbap, snack food, and Chinese food, we have improved on sweet, sour, and salty flavors in line with the taste of Koreans who prefer spicy flavors, and have used red pepper seed extract to suit our tastes. A technology to expand the range of use of pickled radish by adding the right spiciness was disclosed in "Spicy Pickled Radish Containing Red Pepper Seed Extract" in the Republic of Korea Public Utility Model Publication No. 20-2008-0002384 (publication date July 3, 2008). .
그러나, 상기한 공개번호 20-2008-0002384를 포함한 종래의 매운맛 단무지는, 캡사이신 성분을 이용한 고추의 매운맛을 사용하기 때문에 국내뿐아니라 외국인에 대한 호불호가 너무 강해서 소비수요 증진에 한계가 있을 뿐만 아니라, 소비자가 캡사이신을 너무 많이 섭취하게 되면 도리어 인체의 면역체계를 약하게 할 수 있다는 것이 문제점으로 지적된다.However, the conventional spicy pickled radish, including the above-mentioned Publication No. 20-2008-0002384, uses the spiciness of red pepper using capsaicin, so the likes and dislikes of not only domestic but also foreigners are so strong that there is a limit to increasing consumption demand. A problem is pointed out that if consumers consume too much capsaicin, it can weaken the body's immune system.
상술한 종래의 문제점을 해결하기 위해 본 발명은 국내인은 물론, 외국인들도 쉽게 적응할 수 있는 단무지를 제공하여 소비수요의 증진을 구현할 수 있으며, 매운맛에 대한 섭취 정도를 조절하여 인체면역체계에 간섭을 주지 않는 매콤한 단무지를 제공하고자 하는데 그 목적이 있다.In order to solve the above-described conventional problems, the present invention can increase consumption demand by providing pickled radish that can be easily adapted to not only domestic people but also foreigners, and interferes with the human immune system by controlling the level of intake of spicy taste. The purpose is to provide spicy pickled radish that does not cause any harm.
상술한 기술적 과제를 해결하기 위해 본 발명에 따른 매콤단무지의 제조방법은 1)무를 절임하는 단계와, 2)절임된 무를 탈염(脫鹽)하는 단계와, 3)탈염이 이루어진 무를 선별 후, 세척하여 절단하는 단계와, 4)절단된 무에 첨가물을 충진하여 1차 포장하는 단계와, 5)1차포장물의 금속을 검출하는 단계 및 6)다수의 1차포장물을 2차포장하여 보관 또는 유통시키는 단계를 포함하는 것을 특징으로 한다.In order to solve the above-described technical problem, the method for producing spicy pickled radish according to the present invention includes the following steps: 1) pickling radish, 2) desalting the pickled radish, and 3) selecting the desalted radish and then washing it. Cutting steps, 4) Filling the cut radish with additives and primary packaging, 5) Detecting metals in the primary packaging, and 6) Secondary packaging of multiple primary packaging materials for storage or distribution. It is characterized by including steps.
또한, 상기 4)단계에서 절단된 무에 혼합되는 첨가물은 정제수, 천일염, 소브산칼륨, 사카린나트륨, 빙초산, 구연산, 아황산나트륨, 비타민 C, 파프리카 추출색소 및 핫소스를 포함하는 것이 바람직하다.In addition, the additives mixed with the cut radish in step 4) preferably include purified water, sea salt, potassium sorbate, sodium saccharin, glacial acetic acid, citric acid, sodium sulfite, vitamin C, paprika extract coloring, and hot sauce.
또한, 1차 포장물은 절단된 무 60 중량%와 첨가물 40 중량% 비율로 혼합되되 해당 첨가물은 정제수 37.269 중량%, 천일염 2 중량%, 소브산칼륨 0.1 중량%, 사카린나트륨 0.07 중량%, 빙초산 0.4 중량%, 구연산 0.01 중량%, 아황산나트륨 0.001 중량%, 비타민 C 0.01 중량%, 파프리카 추출색소 0.08 중량% 및 핫소스 0.06 중량%의 비율로 혼합되는 것이 바람직하다.In addition, the primary package is mixed with 60% by weight of cut radish and 40% by weight of additives, and the additives include 37.269% by weight of purified water, 2% by weight of sea salt, 0.1% by weight of potassium sorbate, 0.07% by weight of sodium saccharin, and 0.4% by weight of glacial acetic acid. %, citric acid 0.01% by weight, sodium sulfite 0.001% by weight, vitamin C 0.01% by weight, paprika extract coloring 0.08% by weight, and hot sauce 0.06% by weight.
또한, 상기 1)단계는 1-1)단계 및 1-2)단계를 포함하되, 상기 1-1)단계는 용수를 이용하여 절임을 실행하고자 하는 무의 비가식부위를 제거 후, 2일 내지 3일동안 용수를 이용하여 1차 절임을 실행하는 단계이며, 상기 1-2)단계는 상기 1-1)단계 이후에, 13% 내지 20%의 염도를 갖는 천일염을 이용하여 28일 이상 2차 절임을 실행하는 단계인 것이 바람직하다.In addition, step 1) includes steps 1-1) and 1-2), wherein step 1-1) is performed by removing the inedible parts of the radish to be pickled using water, and then pickling for 2 to 2 days. This is the step of carrying out the first pickling using water for 3 days, and the step 1-2) is a second pickling for more than 28 days using sea salt with a salinity of 13% to 20% after step 1-1). It is preferable that this is the step of carrying out pickling.
또한, 상기 2)단계에서는 상기 1)단계에서 절임이 이루어진 무의 탈염 이후의 농도가 8± 2% 이내의 염도를 갖도록 5 내지 7일동안 용수를 이용하여 탈염을 실행하는 것이 바람직하다.In addition, in step 2), it is preferable to desalt the radish pickled in step 1) using water for 5 to 7 days so that the salt concentration after desalting is within 8 ± 2%.
본 발명에 따르면, 종래와는 차별적으로 국내인은 물론, 외국인들도 쉽게 적응할 수 있는 단무지를 제공하여 소비수요의 증진을 구현할 수 있으며, 매운맛을 구현하는 첨가물을 구성하는 핫소스의 함유량을 조절하여 섭취 이후에 인체면역체계에 간섭을 주지 않는 매콤한 단무지를 제공함과 동시에 파프리카를 이용한 천연색소를 통하여 서로 다른 색상의 단무지를 제공할 수 있는 효과를 구현하게 된다.According to the present invention, it is possible to increase consumption demand by providing pickled radish that can be easily adapted to not only domestic people but also foreigners, differently from the conventional one, and can be consumed by controlling the content of hot sauce that constitutes the additive that realizes the spicy taste. Afterwards, the effect of providing spicy pickled radish that does not interfere with the human immune system and at the same time providing pickled radish of different colors through natural coloring using paprika is realized.
도 1은 본 발명에 따른 매콤단무지의 제조방법에 대한 흐름도.Figure 1 is a flow chart of a method for producing spicy pickled radish according to the present invention.
이하에서는 첨부된 도면을 참조하여 다양한 실시 예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시 예는 다양하게 변형될 수 있다. 특정한 실시예가 도면에서 묘사되고 상세한 설명에서 자세하게 설명될 수 있다. 그러나 첨부된 도면에 개시된 특정한 실시 예는 다양한 실시 예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 첨부된 도면에 개시된 특정 실시 예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Therefore, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and it should be understood that all equivalents or substitutes included in the spirit and technical scope of the invention are included.
제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms containing ordinal numbers, such as first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.
본 명세서에서, "포함한다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 "연결되어" 있다거나 "접속되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 "직접 연결되어" 있다거나 "직접 접속되어" 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as “comprise” or “have” are intended to indicate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be "connected" or "connected" to another component, it is understood that it may be directly connected to or connected to the other component, but that other components may exist in between. It should be. On the other hand, when it is mentioned that a component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.
이하, 첨부된 도면을 참조하여 본 발명에 따른 매콤단무지의 제조방법(1)에 대하여 상세히 설명하도록 한다. Hereinafter, the method (1) for producing spicy pickled radish according to the present invention will be described in detail with reference to the attached drawings.
먼저, 도 1에 도시한 바와 같이, 본 발명에 따른 매콤단무지의 제조방법(1)은 크게 1)무를 절임하는 단계(S100), 2)절임된 무를 탈염(脫鹽)하는 단계(S200), 3)탈염이 이루어진 무를 선별 후, 1차 세척하여 절단하는 단계(S300), 4)절단된 무에 첨가물을 충진하여 1차 포장하는 단계(S400), 5)1차포장물의 금속을 검출하는 단계(S500) 및 6)다수의 1차포장물을 2차포장하여 보관 또는 유통시키는 단계(S600)를 포함하며, 이러한 과정의 제조방법을 통하여 매콤한 단무지의 제조는 물론, 해당 단무지의 맛에 부합하는 색상을 부각시킨 기존에 존재하지 않는 새로운 제품의 개발을 통해 국내인의 입맛은 물론, 해외인의 입맛도 사로잡을 수 있는 새로운 개념의 단무지를 제공하게 된다.First, as shown in Figure 1, the method (1) for producing spicy pickled radish according to the present invention largely consists of 1) the step of pickling the radish (S100), 2) the step of desalting the pickled radish (S200), 3 ) After sorting the desalted radish, first washing and cutting it (S300), 4) filling the cut radish with additives and performing primary packaging (S400), 5) detecting metal in the primary packaging ( S500) and 6) secondary packaging of a number of primary packaging materials to store or distribute (S600). Through this manufacturing method, not only spicy pickled radish can be produced, but also a color that matches the taste of the pickled radish can be produced. Through the development of new products that do not exist before, we will provide a new concept of pickled radish that can capture the tastes of not only domestic people but also foreign people.
더욱 상세하게 설명하면, 상기 1)단계(S100)를 위해 채소과에 속하는 무(Radish)를 천일염에 절여 짠맛이 가미될 수 있도록 해당 무에 절임과정을 실행한다.In more detail, for step 1) (S100), radish, which belongs to the vegetable family, is pickled in sea salt and a pickling process is performed on the radish to add a salty taste.
무는 후에 설명하는 첨가물의 혼합을 통해 색상이 입혀지기 용이한 흰무(White Radish)를 사용하되 본 발명에서의 1)단계(S100)는 1-1)단계로 인체에 무해한 용수에 의한 절임단계와 해당 1-1)단계 이후에, 1-2)단계로 천일염에 절임을 실행하는 단계가 순차적으로 진행될 수 있다.White radish, which is easy to color through mixing of additives described later, is used, but step 1 (S100) in the present invention is step 1-1), which corresponds to the pickling step using water that is harmless to the human body. After step 1-1), pickling in sea salt may be carried out sequentially in step 1-2).
여기서, 1-1)단계를 위해 작업자는 무의 비가식부위 즉, 본 발명에 따른 매콤한 맛을 갖는 단무지를 제조시에 불필요한 부분인 잎파리 부분은 물론, 해당 무 표면에 씻겨지지 않은 이물질을 제거 후, 용수(지하수)에 약 2일 내지 3일동안 담구어 무 내부에 충분한 수분이 흡수될 수 있도록 한다.Here, for step 1-1), the worker removes the non-edible parts of the radish, that is, the leaf part, which is an unnecessary part when manufacturing the pickled radish with a spicy taste according to the present invention, as well as foreign substances that have not been washed on the surface of the radish. , soak in spring water (groundwater) for about 2 to 3 days to allow sufficient moisture to be absorbed inside the radish.
이를 통해, 종래의 단무지를 제조시에 수분이 적은 국내무('조선무'라고도 함)에 비하여 비교적 수분의 함량이 많은 일본무를 수입하여 쓰지 않고도 단무지의 생산이 가능해져 국내수요의 증대를 통해 시장의 활성화를 기대할 수 있게 되며, 수분의 흡수를 통해 1-2)단계에서의 천일염에 의한 절임이 용이하게 되는 장점을 갖게 된다.Through this, it is possible to produce pickled radish without importing and using Japanese radish, which has a relatively high moisture content compared to domestic radish (also known as 'Joseon radish'), which has a low moisture content when producing conventional pickled radish, thereby increasing domestic demand and expanding the market. Activation can be expected, and the absorption of moisture has the advantage of facilitating pickling with sea salt in steps 1-2).
이후, 1-1)단계가 마감되면 1-2)단계로 용수에 의한 절임이 이루어진 무를 13% 내지 20%의 염도를 갖는 천일염에 약 28일 내지 30일동안 절이는 2차절임 과정을 진행하여 해당 무에 짠맛이 스며들 수 있도록 한다.Afterwards, when step 1-1) is completed, the radish pickled in water in step 1-2) is pickled in sea salt with a salinity of 13% to 20% for about 28 to 30 days. Allow the salty taste to seep into the radish.
상기한 1)단계(S100)가 마감되어 천일염이 흡수된 무를 획득하면 2)단계(S200)로 탈염단계가 진행된다.When the above-described step 1) (S100) is completed and the radish with the sea salt absorbed is obtained, the desalting step proceeds to step 2) (S200).
본 발명에서의 탈염(脫鹽)은 상술한 1)단계(S100)를 통해 획득한 절임된 무의 염도에 대한 농도가 8± 2% 이내의 염도를 갖도록 5 내지 7일동안 용수를 이용하여 탈염을 실행하여 무에 대한 짠맛을 줄이면서도 무 내부에 미처 제거되지 못하고 남아있는 수분을 확실하게 제거하는 과정이 구현된다.In the present invention, desalination is performed using water for 5 to 7 days so that the salt concentration of the pickled radish obtained through step 1 (S100) is within 8 ± 2%. A process is implemented to reduce the salty taste of the radish while also reliably removing the moisture remaining inside the radish.
용수의 수온은 10 내지 20℃, 더 바람직하게는 12 내지 18℃, 가장 바람직하게는 14 내지 15℃인 것을 사용할 수 있으나, 바람직하게는 수온이 14 내지 15℃인 경우 탈염이 효과적으로 이루어지며, 절임된 무의 신선도가 상승하고, 무의 식감을 유지할 수 있게 된다.The temperature of the water used is 10 to 20℃, more preferably 12 to 18℃, and most preferably 14 to 15℃. However, desalination is effectively achieved when the water temperature is preferably 14 to 15℃, and pickling is possible. The freshness of the radish increases and the texture of the radish can be maintained.
여기서, 용수의 수온이 10℃ 미만인 경우, 무의 탈염이 제대로 이루어지지 않아 무의 섬유조직을 파괴하여 식감이 저하되며, 20℃ 초과인 경우 수온 증가로 인해 무의 섬유조직이 파괴되어 단무지가 쉽게 물러지게 되며, 신선도가 하락할 수 있다.Here, if the temperature of the water is less than 10℃, the desalination of the radish is not done properly and the fibrous tissue of the radish is destroyed, causing a decrease in texture. If the water temperature is higher than 20℃, the fibrous tissue of the radish is destroyed due to an increase in water temperature, making the pickled radish easily spoiled. It may become soft and its freshness may decrease.
상술한 2)단계(S200)가 마감되면, 3)단계(S300)로 탈염이 이루어진 무를 선별 후, 세척하며, 세척이 이루어진 무를 소비자에게 납품하고자 하는 크기로 절단하는 단계가 실행된다.When step 2 (S200) described above is completed, step 3) (S300) begins with selecting and washing the desalted radish and cutting the washed radish into the size desired to be delivered to the consumer.
이때, 무의 세척조건은 해당 무가 20kg일 때, 15리터의 물을 이용하여 4시간에 한번씩 총 3회에 걸쳐 실행되는 것이 바람직하며, 이를 통해 탈염된 무에 대한 염도의 농도가 변하지 않도록 세척이 가능하게 된다.At this time, the washing conditions for the radish are preferably carried out three times in total, once every 4 hours, using 15 liters of water when the radish weighs 20 kg. Through this, washing is performed so that the salinity concentration of the desalinated radish does not change. It becomes possible.
이후, 3)단계(S300)가 마감되면 4)단계(S400)로 세척이 이루어진 절임된 무에 첨가물이 혼합될 수 있도록 1차 포장이 이루어지는 단계가 실행된다.Afterwards, when step 3) (S300) is completed, the first packaging step is performed so that additives can be mixed into the pickled radish washed in step 4) (S400).
여기서, 첨가물은 무의 색상변화와 매콤한 맛이 가미될 수 있도록 하는 것이 목적이며, 이를 위해 해당 첨가물은 정제수, 천일염, 소브산칼륨, 사카린나트륨, 빙초산, 구연산, 아황산나트륨, 비타민 C, 파프리카 추출색소 및 핫소스를 포함하며, 무와 첨가물의 혼합비율은 해당 무가 60 중량%일 때, 해당 첨가물이 40 중량%의 비율로 혼합된다.Here, the purpose of the additives is to change the color of the radish and add a spicy taste. For this purpose, the additives are purified water, sea salt, potassium sorbate, sodium saccharin, glacial acetic acid, citric acid, sodium sulfite, vitamin C, and paprika extract coloring. and hot sauce, and the mixing ratio of the radish and the additive is 40% by weight when the radish is 60% by weight.
이때, 첨가물의 혼합은 정제수 37.269 중량%, 천일염 2 중량%, 소브산칼륨 0.1 중량%, 사카린나트륨 0.07 중량%, 빙초산 0.4 중량%, 구연산 0.01 중량%, 아황산나트륨 0.001 중량%, 비타민 C 0.01 중량%, 파프리카 추출색소 0.08 중량% 및 핫소스 0.06 중량%의 비율로 혼합되는 것이 바람직하다.At this time, the mixture of additives is 37.269% by weight of purified water, 2% by weight of sea salt, 0.1% by weight of potassium sorbate, 0.07% by weight of sodium saccharin, 0.4% by weight of glacial acetic acid, 0.01% by weight of citric acid, 0.001% by weight of sodium sulfite, and 0.01% by weight of vitamin C. It is preferable to mix 0.08% by weight of paprika extract coloring and 0.06% by weight of hot sauce.
여기서, 참가물 40 중량%를 기준으로 하는 각각의 조성물 중, Here, of each composition based on 40% by weight of the participating materials,
정제수는 본 발명을 통해 생산된 단무지 특유의 아삭아삭한 식감을 유지할 수 있으며, 장기간 저장함에도 신선도를 유지하여 높은 저장 안정성을 가질 수 있게 37.269 중량%로 함유된다.Purified water can maintain the unique crunchy texture of pickled radish produced through the present invention, and is contained at 37.269% by weight to maintain freshness even when stored for a long period of time and have high storage stability.
소브산칼륨은 본 발명인 제조방법을 통해 생산되는 가공된 단무지의 신선도를 유지(부패방지)하기 위한 방부제의 일종으로 사용되며, 인체에 무해하게 0.1 중량%로 함유된다.Potassium sorbate is used as a type of preservative to maintain the freshness (prevent spoilage) of processed pickled radish produced through the manufacturing method of the present invention, and is contained at 0.1% by weight so that it is harmless to the human body.
사카린나트륨은 인공 감미료로 기본 물질은 벤조익 설피나이드(benzoic sulfinide)로 상기 벤조익 설피나이드의 금속염을 나트륨으로 함으로써 벤조익 설피나이드의 단점인 금속성의 쓴 뒷맛을 없애고 물에 잘 녹는 성질을 가지게 되며, 0.07 중량%로 함유된다.Sodium saccharin is an artificial sweetener. The basic substance is benzoic sulfinide. By using the metal salt of benzoic sulfinide as sodium, it eliminates the metallic bitter aftertaste, which is a disadvantage of benzoic sulfinide, and has the property of being highly soluble in water. , contained at 0.07% by weight.
빙초산은 아세트산의 다른 명칭으로, 본 발명을 통해 제조하고자 하는 단무지에 신 맛을 부여하며, 상술한 소브산칼륨과 마찬가지로 단무지의 부패를 방지하는 보존료로 사용되는 것으로, 0.4 중량%로 함유된다.Glacial acetic acid is another name for acetic acid, which imparts a sour taste to the pickled radish to be manufactured through the present invention, and, like the above-mentioned potassium sorbate, is used as a preservative to prevent spoilage of pickled radish, and is contained at 0.4% by weight.
구연산은 미네랄 이온, 특히 칼슘의 체내 흡수를 도울 뿐만 아니라, 특유의 신맛으로 인해 식욕을 증진시키는 산미료 역할을 수행하는 것으로, 0.01 중량%로 함유된다.Citric acid not only helps the body absorb mineral ions, especially calcium, but also acts as an acidulant to increase appetite due to its unique sour taste. It is contained at 0.01% by weight.
아황산나트륨은 일반 가공식품류에서 산화방지제, 표백제, 방부제 등의 역할을 하는 것으로, 0.001 중량%로 함유된다.Sodium sulfite acts as an antioxidant, bleach, and preservative in general processed foods, and is contained at 0.001% by weight.
파프리카 추출색소는 본 발명의 제조방법을 통해 제조하고자 하는 단무지의 색상을 결정하기 위한 천연재료로 함유하고자 하는 파프리카에서 추출한 색상에 따라 '녹색', '적색' 및 '황색' 중 어느 하나의 색상을 색소로 사용하며, 해당 추출색소는 0.08 중량%로 함유된다.Paprika extracted coloring is a natural material for determining the color of pickled radish to be manufactured through the manufacturing method of the present invention, and can be selected as one of 'green', 'red' and 'yellow' depending on the color extracted from the paprika to be contained. It is used as a pigment, and the extracted pigment is contained at 0.08% by weight.
핫소스는 핫 스파이스라고도 불리며, 본 발명을 통해 제조하고자 하는 단무지의 매운맛이 가미될 수 있도록 하기 위한 것으로, 0.06 중량%로 함유된다.Hot sauce is also called hot spice, and is intended to add the spicy taste of pickled radish to be manufactured through the present invention, and is contained at 0.06% by weight.
이때, 본 발명은 핫소스를 대신하여 캡사이신(Capsaicin)과 동일하게 매운맛을 내는 시니그린(Sinigrin)을 사용할 수 있으며, 해당 시니그린은 병원균에 강력한 살균 효과는 물론, 세균이 생산하는 단백질 효소의 활성화를 억제시킴으로써, 세균의 증식을 막아줘서 치아의 충치예방 효과를 갖도록 하는 것이 바람직하다.At this time, the present invention can use Sinigrin, which has the same spicy taste as Capsaicin, instead of hot sauce. Sinigrin not only has a strong sterilizing effect on pathogens, but also activates protein enzymes produced by bacteria. By suppressing it, it is desirable to prevent the growth of bacteria and have the effect of preventing tooth decay.
상기한 바와 같은 4)단계(S400)가 마감되어 1차 포장이 이루어지면 5)단계(S500)로, 해당 포장물은 금속검출기(미도시)를 통해 미량의 금속 성분이 포함되어 있는지의 여부를 확인 후, 금속성분이 미검출된 포장물에 한하여 6)단계(S600)로, 다수가 2차 포장되어 소비자에게 유통되거나 유통전에 보관이 이루어지도록 한다.Once step 4 (S400) as described above is completed and primary packaging is performed, in step 5) (S500), the package is checked through a metal detector (not shown) to see whether it contains a trace amount of metal. Afterwards, in step 6 (S600), only for the packages in which metal components are not detected, many are secondary packaged and distributed to consumers or stored before distribution.
전술한 바와 같이, 본 발명에 따른 매콤단무지의 제조방법은 종래와는 차별적으로 국내인은 물론, 외국인들도 쉽게 적응할 수 있는 단무지를 제공하여 소비수요의 증진을 구현할 수 있으며, 매운맛을 구현하는 첨가물을 구성하는 핫소스의 함유량을 조절하여 섭취 이후에 인체면역체계에 간섭을 주지 않는 매콤한 단무지를 제공함과 동시에 파프리카를 이용한 천연색소를 통하여 서로 다른 색상의 단무지를 제공할 수 있는 효과를 구현하게 된다.As described above, the method for producing spicy pickled radish according to the present invention can increase consumption demand by providing pickled radish that can be easily adapted to not only domestic people but also foreigners, differently from the conventional one, and additives that realize a spicy taste By adjusting the content of the hot sauce that makes up the product, it provides spicy pickled radish that does not interfere with the human immune system after consumption, and at the same time, the effect of providing pickled radish in different colors is achieved through natural coloring using paprika.
이상과 같이 본 발명에서는 구체적인 구성 요소 등과 같은 특정 사항들과 한정된 실시예 및 도면에 의해 설명되었으나 이는 본 발명의 보다 전반적인 이해를 돕기 위해서 제공된 것일 뿐, 본 발명은 상기의 실시예에 한정되는 것은 아니며, 본 발명이 속하는 분야에서 통상적인 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다.As described above, the present invention has been described with specific details such as specific components and limited embodiments and drawings, but this is only provided to facilitate a more general understanding of the present invention, and the present invention is not limited to the above embodiments. , those skilled in the art can make various modifications and variations from this description.
따라서, 본 발명의 사상은 설명된 실시예에 국한되어 정해져서는 아니 되며, 후술하는 특허청구범위뿐 아니라 이 특허청구범위와 균등하거나 등가적변형이 있는 모든 것들은 본 발명 사상의 범주에 속한다고 할 것이다.Therefore, the spirit of the present invention should not be limited to the described embodiments, and the scope of the patent claims described later as well as all things that are equivalent or equivalent to the scope of this patent claim shall fall within the scope of the spirit of the present invention. .
1: 본 발명에 따른 매콤단무지의 제조방법에 대한 흐름도.
S100: 무 절임단계
S200: 탈염단계
S300: 무 선별 후, 세척하여 절단하는 단계
S400: 무와 첨가물을 혼합하여 1차 포장단계
S500: 1차 포장물의 금속성분을 검출하는 단계
S600: 다수의 1차 포장물을 2차 포장하여 보관 또는 유통하는 단계1: Flow chart of the manufacturing method of spicy pickled radish according to the present invention.
S100: Radish pickling step
S200: Desalting step
S300: Step of unselecting, washing and cutting
S400: First packaging step by mixing radish and additives
S500: Step of detecting metal components in primary packaging
S600: Step of secondary packaging and storage or distribution of multiple primary packages
Claims (5)
2)절임된 무를 탈염(脫鹽)하는 단계;
3)탈염이 이루어진 무를 선별 후, 세척하여 절단하는 단계;
4)절단된 무에 첨가물을 충진하여 1차 포장하는 단계;
5)1차포장물의 금속을 검출하는 단계; 및
6)다수의 1차포장물을 2차포장하여 보관 또는 유통시키는 단계;를 포함하되,
상기 4)단계에서 절단된 무에 혼합되는 첨가물은
정제수, 천일염, 소브산칼륨, 사카린나트륨, 빙초산, 구연산, 아황산나트륨, 비타민 C, 파프리카 추출색소 및 핫소스를 포함하고,
1차 포장물은 절단된 무 60 중량%와 첨가물 40 중량% 비율로 혼합되되 해당 첨가물은 정제수 37.269 중량%, 천일염 2 중량%, 소브산칼륨 0.1 중량%, 사카린나트륨 0.07 중량%, 빙초산 0.4 중량%, 구연산 0.01 중량%, 아황산나트륨 0.001 중량%, 비타민 C 0.01 중량%, 파프리카 추출색소 0.08 중량% 및 핫소스 0.06 중량%의 비율로 혼합되고,
상기 1)단계는 1-1)단계 및 1-2)단계를 포함하되,
상기 1-1)단계는 용수를 이용하여 절임을 실행하고자 하는 무의 비가식부위를 제거 후, 2일 내지 3일동안 용수를 이용하여 1차 절임을 실행하는 단계이며,
상기 1-2)단계는 상기 1-1)단계 이후에, 13% 내지 20%의 염도를 갖는 천일염을 이용하여 28일 이상 2차 절임을 실행하는 단계이고,
상기 2)단계에서는 상기 1)단계에서 절임이 이루어진 무의 탈염 이후의 농도가 8± 2% 이내의 염도를 갖도록 5 내지 7일동안 용수를 이용하여 탈염을 실행하며,
상기 무의 세척조건은 무가 20kg일 때, 15리터의 물을 이용하여 4시간에 한번씩 총 3회에 걸쳐 실행하며,
상기 파프리카 추출색소는 단무지의 색상을 결정하기 위한 천연재료로 함유하고자 하는 파프리카의 추출한 색상에 따라 '녹색', '적색' 및 '황색' 중 어느 하나의 색상을 사용하는 것을 특징으로 하는 매콤단무지의 제조방법.
1) Pickling radish;
2) Desalting the pickled radish;
3) Selecting the desalted radish, then washing and cutting it;
4) Filling the cut radish with additives and performing primary packaging;
5) Detecting metal in the primary packaging; and
6) Secondary packaging of multiple primary packaging materials and storage or distribution;
The additives mixed with the cut radish in step 4) above are
Contains purified water, sea salt, potassium sorbate, sodium saccharin, glacial acetic acid, citric acid, sodium sulfite, vitamin C, paprika extract coloring, and hot sauce,
The primary package is a mixture of 60% by weight of cut radish and 40% by weight of additives, including 37.269% by weight of purified water, 2% by weight of sea salt, 0.1% by weight of potassium sorbate, 0.07% by weight of sodium saccharin, 0.4% by weight of glacial acetic acid, It is mixed in a ratio of 0.01% by weight of citric acid, 0.001% by weight of sodium sulfite, 0.01% by weight of vitamin C, 0.08% by weight of paprika extract color, and 0.06% by weight of hot sauce,
Step 1) includes steps 1-1) and 1-2),
Step 1-1) is a step of removing the inedible parts of the radish to be pickled using water and then performing the first pickling using water for 2 to 3 days,
Step 1-2) is a step of carrying out secondary pickling for more than 28 days using sea salt with a salinity of 13% to 20% after step 1-1),
In step 2), desalination is performed using water for 5 to 7 days so that the salt concentration after desalination of the pickled radish in step 1) is within 8 ± 2%,
The above radish washing conditions are performed three times in total, once every 4 hours, using 15 liters of water when the radish weighs 20 kg.
The paprika extracted coloring is a natural material for determining the color of pickled radish, and is characterized in that any one of 'green', 'red', and 'yellow' color is used depending on the extracted color of the paprika to be contained. Manufacturing method.
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| KR101682607B1 (en) * | 2016-04-29 | 2016-12-12 | 서병옥 | Sweet pickled radishes having fructose polymer and manufacturing method thereof |
| KR102169806B1 (en) * | 2020-04-24 | 2020-10-26 | 최진우 | Pickled radish using wasabi and its manufacturing method |
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| KR20080002384U (en) * | 2006-12-29 | 2008-07-03 | 유현덕 | Pickled radish inclusive of red pepper seed liquid |
| KR101465242B1 (en) * | 2013-02-07 | 2014-11-25 | 중원대학교 산학협력단 | Organic Danmooji having condensed natural dye and process for preparation thereof |
| KR20200028101A (en) * | 2018-09-06 | 2020-03-16 | 주식회사 한일식품 | A Pickled Radish |
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| KR101682607B1 (en) * | 2016-04-29 | 2016-12-12 | 서병옥 | Sweet pickled radishes having fructose polymer and manufacturing method thereof |
| KR102169806B1 (en) * | 2020-04-24 | 2020-10-26 | 최진우 | Pickled radish using wasabi and its manufacturing method |
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