KR20000000505A - Method for a health cactus red sweet radish pickled in salt - Google Patents

Abstract

PURPOSE: A making method of a red pickled radish with a healthy cactus is provided to improve the taste and flavor with natural ingredients, and to intake the nutrition contained in a cactus. CONSTITUTION: A making method of a red pickled radish with a healthy cactus comprises the steps of: coloring inside of the pickled radish with red fruit of a cactus; infiltrating nutrition such as calcium, Vitamin C and original flavor; ripening with mixing the cactus extract, edible addition and water; and sterilizing the ripened food and airtight wrapping.

Description

Method for a health cactus red sweet radish pickled in salt}

The present invention relates to a method for producing healthy white lotus red radish, and more specifically, mainly extract extracted from the fruit of the palm cactus (aka, baeknyeoncho), by adding the wolfberry, Schisandra chinensis extract and coloring the radish in red, natural materials To improve the taste and scent, and to ingest the nutrients contained in white vinegar relates to a healthy white lotus red radish production method.

In general, radish pickled in radish pickled radishes are colored yellow using rice husk or artificial colors.The manufacturing method is relatively simple, and can be stored for a long time.Addition of sour and sweet taste to radish and crispy taste of Chinese radish It is a side dish that is widely used with food, snacks, and food.

That is, the conventional pickled radish is pickled in salt or brine, and the salted pickled radish is desalted again with a suitable salt, and then mixed with a coloring material for coloring, various acidulants, sweeteners, seasonings and the like at room temperature. Aged for 80 hours to complete.

As a coloring material used at this time, the mixed liquid which mainly mixed yellow rice husk, artificial dye, etc. with water was used.

However, as interest in health and nutrition increases, these conventional pickled radish can be treated as a product that is not related to health foods or nutritional foods because the pigments used in the coloring process do not trust the consumers, and the taste and taste are diversified. There was a problem that did not solve the needs of consumers.

Therefore, in order to solve such a problem, there have been efforts to use natural dyes such as gardenia to yellow yellow radish dye, and to add natural extracts such as ginseng in consideration of nutrition.

However, using natural dyes such as gardenia or adding natural extracts such as ginseng also failed to provide a sour taste, a large amount of artificial acidulants had to be used, and there were many problems such as poor utility as a health food.

In addition, the conventional method for producing pickled radish has a problem that the appetite can be reduced because the yellow dye is necessarily used, and the color is not fine because the dye is not evenly colored.

In addition, the conventional pickled radish has a problem that the taste is monotonous, the flavor is not delicious, there is no umami, and it does not supply various influencers such as calcium, vitamin C, vitamin E, and minerals.

In addition, the conventional pickled radish has been a problem that was not able to feel a variety of flavors of a variety of ingredients because it was produced radish.

An object of the present invention for solving the above problems, by using the extract of the palm cactus fruit can exhibit a unique taste and smell, as well as manufactured by natural health foods harmless to the human body, calcium, vitamin C, vitamin To provide a healthy white lotus vinegar pickled radish production method that allows ingesting various influencers such as E and minerals.

It is another object of the present invention to use a palm white lotus flower extract as a red natural dye to easily color appetizing red radish, and to improve the color of the palm cactus fruit, so that the dye is evenly colored. In providing.

Another object of the present invention, by adding natural food additives, such as Schizandra chinensis, can produce a radish with a combination of taste and rich nutrients, and healthy white lotus root radish to enjoy red beet or other vegetables and vegetables in addition to radish To provide a manufacturing method.

1 is a block diagram showing a preferred embodiment of the present invention.

<Description of the symbols for the main parts of the drawings>

S1: preparatory step S2: ripening step

S21: Mixing Step S22: Leaving Step

S3: Product Completion Stage

Healthy white lotus vinegar radish production method of the present invention for achieving the above object, in the method for producing a radish, the preparation step (S1) of preparing a target food salted with a predetermined salinity in a predetermined size and the target food The reddish red of the fruit of the palm cactus (aka zinnia) is colored inside, and the target food prepared in the preparation step to penetrate nutrients and unique scents such as calcium and vitamin C, and the baeknyeoncho extracted from the fruit of the palm cactus Including a maturation step (S2) for mixing the extract, food additives and water to ripen for a predetermined time (S2) and a product completion step (S3) for sterilizing and vacuum packaging the mature food aged in the aging step (S3) Characterized in that made.

In addition, the target food prepared in the preparation step (S1), vegetables or vegetables that can be colored or natural pigments, such as general radish, red beet (Western radish), turnip, blush, cucumber, onion, cabbage and the like It is preferable to select any one of the combinations.

The white lotus extract is a solution extruded by compressing the fruit of the palm cactus to a volume of 30% to 5%, and the water is an amount that can be mixed so that the white lotus extract is 3% to 30% (weight percent) of water. It is possible to be water.

On the other hand, the food additive, 0% to 3% (weight percent) of wolfberry, 0% to 3% (weight percent) of Schisandra chinensis, and other auxiliary acid, sweeteners, seasonings and the like can be used.

Hereinafter, a method of manufacturing healthy white lotus red radish according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

As shown in Figure 1, the healthy white lotus herb radish production method of the present invention, as a method of manufacturing red radish using the fruit of the palm cactus (aka, zinnia), largely pickled radish and red beet (ready beet , A preparation step (S1) for preparing a target food, such as root vegetables originating in Italy as a kind of Western radish, and a ripening step (S2) to add the extract of palm cactus fruit to this, and a product completion step (sterilization / packaging) S3).

That is, the preparing step (S1) is a step of preparing a pickled radish or other target food salted with a predetermined salinity to a predetermined size, the pickled radish is usually using a whole radish or half radish, the target food is Red beets, blushes, cucumbers, onions, cabbage, etc. can be used with coloring or vegetables with natural pigments.

In particular, the red beet is a plant that has been widely used as a tonic since it has been recognized for its efficacy such as activation of intestinal function early in the West, and is rich in amino acids, dietary fiber, vitamins, minerals, and the like. It is a kind of dark purple radish that is good for relieving constipation and promoting skin care.

Here, the pickled radish is usually washed with a desalting or washing machine so that the salt level is salted in a salt level of about 10% to 60% again to have a salt level of 5% to 10%, and the volume is 50% to 90% by a compressor. It is made by compression, wherein the reason for desalting is to adjust the salinity of pickled radish, and the reason for compressing pickled radish is to squeeze pickled radish to facilitate penetration of white lotus extract during the ripening step. It is for.

However, on the other hand, the radish prepared in the preparation step (S1) may be raw radish or raw red beet, not pickled radish or pickled red beet, and may use natural radish or natural red beet instead of compressed radish, The description is possible for those skilled in the art that can be modified and changed. In addition, the target food may be prepared only pickled radish without being accompanied with other food.

Subsequently, the aging step (S2), as shown in Figure 1, is divided into a mixing step (S21) and the leaving step (S22), the mixing step (S21), the pickled radish or the target food Reddish red of white lotus color is colored inside, the target foods such as the pickled radish prepared in the preparation step (S1) and the white vinegar extract extracted from white lotus, food additives and water so that nutrients such as vitamin C and a unique scent penetrate. Are mixed with each other and accommodated in the mixing tank, and mixed well with a stirrer.

In addition, the leaving step (S22) is a step of aging in the mixing tank for 50 to 90 hours at room temperature.

Here, the white lotus extract is a solution extruded by compressing the white lotus to a volume of 30% to almost 5%, rich in calcium, vitamin C, vitamin E, minerals, etc., rich in sourness, good for fatigue recovery, and in a small amount. It is also dark red and is excellent as a dye.

Especially, baeknyeoncho contains calcium and vitamin C in a large amount compared to other fruits, so it is effective in osteoporosis due to calcium deficiency, enabling the daily intake of vitamin C, effective in the growth and development of children, fatigue It has been spotlighted as a health food such as recovery, prevention of colds, and blood circulation, and the medicinal effect according to the book, Chinese medicine dictionary, improves the flow of blood and circulation, cools the heat and releases the poison, stomach and stomach Pain treatment, dysentery, hemorrhoids, cough, antipyretic sedation, bronchial asthma, chest pounding and lack of sleep when the fruit and leaves 100g juice was very good to use. In addition, in the herbal herb, drinking the juice of diabetes and adult diseased cactus every day will stiffen the musculature and make it burned, and in oriental medicine, it is good to change the cactus to pertussis pleurisy every day.

On the other hand, the water is an amount that can be mixed so that the white lotus extract is 3% to 30% (weight percent) of water.

In particular, the white lotus extract, the fruit and leaves of the palm cactus are collected and washed without cutting, cut using a chopper or blender to the size of several centimeters or several inches, and then mixed with water, it is compressed It is obtained by filtering what was juiced with. At this time, it is also possible to dehydrate the juiced solution to further concentrate.

In addition, it is also possible to grind the juice or leaves of the cactus directly with a blender without mixing water, and the extract extraction method is easy to modify and change.

On the other hand, in the mixing step (S21) of the aging step (S2), the food additive, 0% to 3% (weight percent) wolfberry 0% to 3% (weight percent), other citric acid, malic acid, tartaric acid, Supplementary acidulants such as succinic acid, sodium acid, vinegar, persimmon vinegar, sweeteners such as glucose, maltose, sugar, fructose, saccharin, aspartame, and seasonings such as sodium L-glutamate can be used. At this time, the supplementary acidulant is to serve to assist the natural sour taste of baeknyeoncho.

Here, Schisandra chinensis is the fruit of Schisandra chinensis, according to the agreement, it is effective in recovering excessive fatigue, especially brain fatigue, boosting man's energy, and helping the contraction of the uterus after dissolution of the woman. The flesh is sweet and sour, and the inside of the seed is spicy, bitter, and salty as a whole, and it is called Omiza (五味子) and drinks like a tea.

In addition, the Gujija is always taken as a tea, and it is as effective as an old man, and it is not only an adult disease, but also strengthens bones and muscles, eliminates acne and blemishes, and improves energy. As a food, the delicious taste is fragrant, so it goes well with the pickled radish.

Subsequently, the product completion step (S3) is a step of sterilizing and vacuum packing the ripened radishes and ripened health foods aged in the aging step (S2) in a predetermined unit. That is, vacuum packaging, sterilization in a few moments, and then cooled to low temperature to complete the production of healthy white lotus red radish.

As shown in Table 1, the component ratio of an example of the healthy white lotus red radish produced by the present invention is as follows.

Constituents ratio of manufactured healthy white lotus red radish Raw material name ratio Remarks Raw Beet, Red Beet Salt Seasoning Sweetener Seasoning Cactus Extract Goji Extract Omija Extract 94 weight% 5 weight% 0.1 weight% 0.04 weight% 0.004 weight% 0.5 weight% 0.3 weight% 0.056 weight% Cut pickled radish with 9% salinity and use 40 ~ 60% by weight of radish compressed to 60 ~ 70% volume Sum 100% by weight

Thus, the radish produced by the healthy white lotus pickled red radish according to the present invention is a natural material obtained from cactus fruit without the addition of a separate influencer or dye, which can give a unique taste and smell, as well as a sour taste, It is possible to color.

In addition, the pharmacological action of goji berry and Schisandra chinensis added, as well as baeknyeoncho, can exhibit the effect as a health food.

As described above, according to the healthy white lotus herb radish production method of the present invention, it is possible to exhibit the sour taste and unique smell of baeknyeoncho, as a natural health food, harmless to the human body, calcium, vitamin C, vitamin E, minerals, etc. It is possible to consume various influences, to easily color appetizing red radish, to make radish mixed with the taste and nutrients of Schisandra chinensis and goji berries, and to enjoy other vegetables and vegetables together. To have.

Claims (4)

Claims [1] A method for preparing pickled radish, comprising: preparing a step (S1) of preparing a target food salted with a predetermined salinity; The red food of the fruit of the palm cactus (aka baeknyeoncho) is colored in the inside of the target food, the target food prepared in the preparation step such that the nutrients and unique odors such as calcium, vitamin C, and the fruit of the palm cactus Aging step extracted from the baeknyeongi, food additives and water mixed with each other to ripen for a predetermined time (S2); And A product completion step (S3) of sterilizing the mature foods aged in the aging step and vacuum packing them in a predetermined unit; Healthy white lotus vinegar red radish production method comprising a. The method of claim 1, wherein the target food prepared in the preparation step (S1) is a vegetable that can be colored or natural pigments, such as general radish, red beet (western radish), turnip, blush, cucumber, onion, cabbage / A method of producing healthy white lotus red radish, which is made by selecting any one of vegetables and a combination thereof. The extract of claim 1, wherein the white lotus extract is a solution extruded by compressing the fruit of the palm cactus to a volume of 30% to 5%, and the water is such that the white lotus extract is 3% to 30% (weight percent) of water. Healthy white lotus red radish production method, characterized in that the amount of water can be mixed. The method of claim 1, wherein the food additive, 0% to 3% (weight percent) of wolfberry, 0% to 3% (weight percent) of Schizandra chinensis, and other supplementary acidulants, sweeteners, seasonings, etc., manufacturing healthy white lotus leaf radish Way.