KR20000023980A - Health redbeet red sweet radish pickled in salt and its manufacturing method - Google Patents

Abstract

PURPOSE: Health redbeet(western radish) red pickled white radish exhibits taste and peculiar fragrance of western radish, takes ingest various nutritive substance like essential amino acid, dietary fiber, vitamin, mineral, iron, colors subject food to have appetite red pickled white radish easily. CONSTITUTION: A process for pickled white radish is characterized by the steps of: preparing salted subject food like general radish, turnip, carrot, cucumber, onion, cabbage etc. with fixed salt degree to fixed size; maturing by mixing the subject food, extracts of western radish, food additive and water together for 50-90 hours in room temperature to be permeated nutritive substance like essential amino acid, dietary fiber, vitamin, mineral, iron and specific fragrance; and sterilizing the matured ripening food and vacuum packing with fixed unit.

Description

Health red beet red sweet radish pickled in salt and its manufacturing method

The present invention relates to a healthy red beet red radish and a manufacturing method, and more specifically, red beet (aka Western radish) extract and extract extracted from gardenia by adding as a pigment to color the target food such as raw radish red Of course, the present invention relates to a healthy red beet radish and a method of making it possible to enjoy the taste, nutrients and flavors contained in the red beet.

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 salinity, and then mixed with a coloring material for coloring, various acidulants, sweeteners, seasonings, and the like at room temperature. Aged over time 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.

In addition, the conventional pickled radish can be used to reduce the appetite because the yellow dye is necessarily used, there is a problem that the color does not multiply because the dye is clearly revealed that it is not evenly colored.

In addition, the conventional pickled radish has a problem that the taste of radish is not alive and tasteless, does not have a rich taste, and does not contain a variety of influence elements such as essential ananoic acid, dietary fiber, vitamin minerals, iron.

An object of the present invention for solving the above problems, by using the natural color of red beet that is harmless to the human body to color the pickled radish, can exhibit the unique taste and smell of red beet on the radish, of course, essential The present invention provides a healthy red beet radish and a method for preparing a variety of influences such as dietary fiber, vitamins minerals and iron.

Another object of the present invention is to use red beet extract as a red natural dye, and to easily color appetizing red radish, and the red beet is good for the red beet radish and manufacturing to make the dye evenly colored. In providing a method.

Another object of the present invention, by combining the gardenia having a natural yellow pigment that is harmless to the human body to produce a variety of color radish, and healthy red to enjoy the salt and coloring other vegetables and vegetables together in addition to radish To provide a bit of radish and a manufacturing method.

1 is a perspective view showing a healthy red beet red radish according to an embodiment of the present invention.

Figure 2 is a block diagram showing a healthy red beet radish preparation method according to an embodiment of the present invention.

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

10: Health Red Beet Red radish S1: Preparation

S2: ripening step S21: mixing step

S22: leaving stage S3: product completion stage

Health red beet red radish of the present invention for achieving the above object, in the construction of radish, 90% by weight to 96% by weight of the target food, including the raw radish and other pickles, 3% by weight of salt To 9% by weight, red beet extract is 0.2% to 1.0% by weight, characterized in that it contains other food additives.

In addition, the food additive, it is possible to select and add any one of the gardenia / Gojija / Schisandra chinensis extract, various acidulants / sweeteners / seasonings and combinations thereof from 0% to 3% by weight, respectively.

On the other hand, the healthy red beet radish production method of the present invention, in the method for producing a radish, the preparation step (S1) of preparing a target food salted with a predetermined salinity to a predetermined size; and, the inside of the target food The red food of red beet (aka, Western radish) is colored, and the target food prepared in the preparation step so that the nutrients and intrinsic odors such as essential amino acids, dietary fiber, vitamins, minerals, iron, and the like, and in the red beet Aging step of mixing the extracted extract, food additives and water with each other for aging for 50 to 90 hours at room temperature (S2); And a product completion step (S3) of sterilizing and vacuum packaging the aged food aged in the aging step in a predetermined unit.

In addition, the target food prepared in the preparation step (S1), vegetables / vegetables / fruits that can be colored or natural pigments, such as plain radish, turnips, blush, cucumber, onion, cabbage, cabbage, garlic, garlic cherries, cherry, etc. It is preferable that any one of these and combinations thereof is selected.

In addition, the red beet extract is a solution extruded by compressing the volume of the red beet to 30% to 3%, or the powder dried the solution, the water is the red beet extract is 3% to 30% (weight percent) of water Can be used as much water as possible.

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

First, as shown in Figure 1, the healthy red beet red radish 10 according to a preferred embodiment of the present invention, can enjoy the taste and nutrition of red beet (Redbeet) root, the red red beet of the root Red Beet Root contains ingredients from red beet root to make it possible to use red as a natural pigment.

Here, the components of the red beet root is included in the red beet extract is added during the production of radish, in addition to the extract of the gardenia, goji extract or Schisandra chinensis extract may be included.

At this time, the extract of the red beet or gardenia can be used both in the form of a concentrate or powder form.

Therefore, the healthy red beet red radish 10 of the present invention, as shown in the red beet of red beet, as well as a very beautiful orange mixed with red to yellow depending on the content of the gardenia having a yellow pigment Can be represented. This color makes the pickled radish very tasty and high quality.

In addition, a variety of target foods, such as turnip, blush, cucumber, onion, cabbage, cabbage, garlic, garlic 쫑, cherry with a radish (10) can be mixed, various kinds of food additives can be added. A manufacturing method for preparing such healthy red beet radish will be described in detail as follows.

As shown in Figure 2, the method for producing healthy red beet red radish of the present invention, a method of manufacturing red radish using red beet (root vegetable originated in Italy as a kind of Western radish), large raw materials such as radish It is divided into a preparation step (S1) to prepare a target food comprising, and a maturation step (S2) and the sterilization / packaging product completion step (S3) of adding the red beet extract to it.

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 It can be used with vegetables / vegetables / fruits that can be colored or have natural coloring such as whole red beet, blush, cucumber, onion, cabbage, cabbage, garlic, garlic 쫑 and cherry.

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.

In addition, the red beet was used as a medical food in Greek from the 3rd and 4th centuries BC, and in the 17th century, it is recognized as rich in medicinal effects and nutrients as it is used as a basic food for treating diseases worldwide.

In addition, the reddish yellow pigment of gardenia is hydrolyzed as crotin which is a carotenoid glycoside, and is hydrolyzed to crocetin and glucose. This component has been reported in the academic field to increase the amount of bile pigments in the blood and to suppress digestion by suppressing the appearance of bilirubin in the blood.

On the other hand, the pickled radish is usually washed with a desalination or washing machine so that the salt is salted in the salt of about 10% to 60% again to 5% to 10% salinity, 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 the pickled radish is to squeeze pickled radish so that red beet extract can be easily penetrated during the aging step. It is to.

On the other hand, the radish prepared in the preparation step (S1) is not a pickled radish, it is also possible to be raw radish or raw red beet, and may use natural radish instead of compressed radish, the technology for this is to those skilled in the art There is a possibility of modification and change. 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 The red food of red beet is colored therein, the target foods such as the pickled radish prepared in the preparation step (S1) and red to infiltrate nutrients and intrinsic odor such as essential ananoic acid, dietary fiber, vitamin mineral, iron, and red, The red beet extract extracted from the beet, food additives and water are mixed with each other in a 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. At this time, it is also possible to adjust the temperature and pressure of the mixing tank to shorten the time of the leaving step (S22).

Here, the red beet extract is a solution or a dry powder extruded by compressing the red beet to a volume of 30% to almost 3%, rich in essential anino acid, dietary fiber, vitamin minerals, iron, etc. It has a mild taste, is good for fatigue, and is a great dye as it is dark red in small amounts.

In particular, red beet is a natural food that has been commonly used in Europe for soup removal and hangover prevention after drinking alcohol. It contains high-quality vitamins, minerals, and fiber to help the liver decompose, and to promote kidney disease, cancer and It has been proven to be effective in various adult diseases.

On the other hand, the water may be used in the amount that can be mixed so that the red beet extract is 3% to 30% (weight percent) of the water.

In particular, the red beet extract, the red beet roots or leaves of the non-traumatic ones are collected and washed, cut to the size of several centimeters or several inches using a chopper or blender, and then mixed with water, and then 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 or prepare in powder form.

In addition, it is also possible to grind the roots of red beet directly with a blender without mixing water, and the extract extraction method is easy to modify and change a variety.

On the other hand, in the mixing step (S21) of the aging step (S2), the food additive, gardenia extract 0% to 3% (weight percent), other citric acid, malic acid, tartaric acid, succinic acid, sodium acid, vinegar, persimmon vinegar Supplementary acidulants, such as glucose, maltose, sugar, fructose, saccharin, aspartame, and seasonings such as sodium L-glutamate can be used. At this time, the gardenia extract is a yellow stock solution or powder concentrated from the fruit or leaves of the gardenia, which is mixed with the red beet extract in various mixing ratios to produce a beautiful orange radish.

Here, in addition to the wolfberry or Schizandra may be added, the Schizandra chinensis is the fruit of the Schizandra chinensis, according to the consent agreed restoring excessive fatigue, especially the brain fatigue, boosting the man's energy, after the dissolution of women Not only is it effective for contraction, but the skin and flesh of the fruit are sweet and sour, and the inside's taste is spicy, bitter, and salty as a whole. It is called Omiza and has a unique flavor and unique taste. It goes with the radish to cause synergy.

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. In other words, vacuum packaging, instant sterilization, cooling to low temperature to complete the production of healthy red beet radish.

As shown in Table 1, an example of the component ratio of the healthy red beet red radish of the present invention manufactured by the healthy red beet red radish preparation method of the present invention is as follows.

Constituents ratio of manufactured healthy red beet red radish Raw material name ratio Remarks Raw Radishes and Other Targeted FoodsSalt AcidsSeasoningsSeasoningsRed Beet ExtractsCheese ExtractsGoji ExtractOmiza Extracts 94 weight% 5 weight% 0.1 weight% 0.04 weight% 0.004 weight% 0.4 weight% 0.1 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

As described above, the healthy red beet red radish 10 of the present invention manufactured by the method for preparing healthy red beet red radish of the present invention includes 90% by weight to 96% by weight of the target food, including raw radish. , 3 wt% to 9 wt% of salt, 0.2 wt% to 1.0 wt% of red beet extract.

In addition to the food additives, it is possible to select any one of the gardenia extract, goji extract, Schizandra extract, various acidulants / sweeteners / seasonings and combinations thereof to be 0% to 1.0% by weight, respectively.

Therefore, you can enjoy the taste and scent of red beet, enjoy the appetizing sun-pink or orange red red radish, and ingest the large amount of essential ananoic acid, dietary fiber, vitamin minerals and iron contained in red beet. Of course, you can experience the benefits of Red Beet.

In addition, the red beet, as well as the pharmacological action of the gardenia, goji or Schizandra chinensis that can be added can exhibit an effect as a health food.

As described above, according to the healthy red beet radish and manufacturing method of the present invention, it is possible to exert the taste and unique smell of red beet, as well as manufactured by natural health food, harmless to the human body, essential ananoic acid and dietary fiber, It is possible to consume various influences such as vitamins, minerals and iron, and to easily color appetizing red radish, and to make radish that combines the taste and nutrients of gardenia, schisandra chinensis and wolfberry, and other vegetables and vegetables It is to have the effect to enjoy together.

Claims (5)

In constructing pickled radish, 90% to 96% by weight, 3% to 9% by weight of salt, 0.2% to 1.0% by weight of red beet extract, and other food additives. Healthy red beet red radish, characterized in that it contains. The food additive of claim 1, wherein the food additive comprises 0% to 3% by weight of Gardenia extract, 0% to 3% by weight of Goji berry extract, 0% to 3% by weight of Schisandra chinensis extract, and various acidulants / Healthy red beet red radish, characterized in that it is selected and added to either sweeteners / seasonings and combinations thereof. In the method of manufacturing pickled radish, A preparation step (S1) of preparing a target food salted with a predetermined salinity to a predetermined size; The target food prepared in the preparation step such that the red red of red beet (aka Western radish) is colored inside the target food, and nutrients such as essential amino acids, dietary fiber, vitamins, minerals, iron, and unique flavors are infiltrated. And, the extract extracted from the red beet, food additives and water mixed with each other ripening step (S2) for aging for 50 to 90 hours at room temperature; 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 red beet red radish manufacturing method characterized in that it comprises a. The method of claim 3, wherein the target food prepared in the preparation step (S1), vegetables that can be colored or natural pigments, such as general radish, turnip, blush, cucumber, onion, cabbage, cabbage, garlic, garlic 쫑, cherry, etc. Health / red beet radish production method characterized in that it is selected by any one of / vegetables / fruits and combinations thereof. The red beet extract according to claim 3, wherein the red beet extract is a solution extruded by compressing the volume of the red beet to 30% to 3%, or the powder is dried. A method for producing healthy red beet red radish, characterized in that the amount of water can be mixed to be (% by weight).