KR20010025563A - Radish cube kimchi for chickens and its manufacturing method - Google Patents
Radish cube kimchi for chickens and its manufacturing method Download PDFInfo
- Publication number
- KR20010025563A KR20010025563A KR1020010000676A KR20010000676A KR20010025563A KR 20010025563 A KR20010025563 A KR 20010025563A KR 1020010000676 A KR1020010000676 A KR 1020010000676A KR 20010000676 A KR20010000676 A KR 20010000676A KR 20010025563 A KR20010025563 A KR 20010025563A
- Authority
- KR
- South Korea
- Prior art keywords
- chicken
- radish
- spices
- diced
- cut
- Prior art date
Links
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Classifications
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- 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
Abstract
Description
본 발명은 치킨 깍두기 및 제조방법에 관한 것으로서, 더욱 상세하게는 천연 착색료 및/또는 향신료를 첨가하여 다양한 색깔과 맛을 내고, 마치 과일 칵테일처럼 장식하여 식욕을 돕는 치킨 깍두기 및 제조방법에 관한 것이다.The present invention relates to chicken dices and a manufacturing method, and more particularly to a chicken dices and a method for producing appetite by adding a natural coloring and / or spices to give a variety of colors and flavors, decorated like a fruit cocktail.
일반적으로 치킨 등의 육류 또는 기름진 음식을 취식할 때, 육류나 기름진 음식의 느끼하고 비린 맛과 냄새를 억제하고, 산성음식인 육류를 체내에서 중화시킬 수 있도록 알칼리성 식품인 야채를 곁들여 먹어왔다.In general, when eating meat or fatty foods such as chicken, it has been eaten with vegetables, which are alkaline foods to suppress the smell and smell of meat and fatty foods, and neutralize the acidic meat in the body.
특히, 튀기거나 구운 닭을 판매하는 치킨집에서는 오래 전부터 염적된 무를 전체적으로 한 입에 들어갈 수 있도록 정육면체로 절단하고, 새콤, 달콤하게 가미한 치킨 깍두기를 치킨과 함께 제공해왔다.In particular, chicken shops that sell fried or grilled chicken have long been used to cut salted radishes into cubes so that they can fit in one bite, and offer sour and sweet chicken dices with chicken.
그러나, 이러한 치킨 깍두기는 소금과 설탕 및 식초 등의 조미료 이외에는 별도의 착색료나 향신료가 첨가되지 않아서, 흰색의 무색깔로만 제조되어 시각적으로 매우 단조롭고, 새콤하거나 달콤한 맛 이외에 특별한 맛이 없어서 소비자들의 기호나 입맛을 만족시킬 수 없었던 문제점이 있었다.However, these chicken dices do not contain any colorants or spices other than seasonings such as salt, sugar and vinegar, so they are made only white, colorless and visually very monotonous and have no special taste other than sour or sweet taste. There was a problem that could not satisfy the taste.
따라서, 치킨의 주요 소비자인 어린이들이나 일반 성인들에게 장식적인 재미나 특별한 맛을 제공하지 못하여 육류와 더불어 야채를 취식하게 하는 습관을 유도할 수 없었고, 입맛이나 취향이 다양해진 소비자의 욕구를 만족시킬 수 없었다.Therefore, it could not induce the habit of eating meat and vegetables with children because it could not provide decorative fun or special taste to children or general adults who are the main consumers of chicken, and satisfy the needs of consumers who have various tastes and tastes. Could not.
또한, 종래의 치킨 깍두기는 첨가되는 식초와 설탕 등의 부재료가 단순한 인조식품으로, 다양한 색깔과 맛을 즐길 수 없고, 특별한 영양분이 없어서 어린이 성장발육이나 건강에 도움을 주지 못하는 문제점이 있었다.In addition, the conventional chicken kakdugi is a simple artificial foods such as added vinegar and sugar are not artificial foods, and can not enjoy a variety of colors and tastes, there is a problem that does not help children growth development or health because there is no special nutrients.
상기와 같은 문제점을 해결하기 위한 본 발명의 목적은, 천연의 착색료와 향신료를 첨가함으로 마치 과일 칵테일처럼 다양한 색깔로 착색되고, 다양한 맛이 가미된 치킨 깍두기를 즐길 수 있게 하고, 다양한 형태로 절단되어 소비자들의 시각과 미각의 욕구를 만족시킬 수 있게 하는 치킨 깍두기 및 제조방법을 제공함에 있다.An object of the present invention for solving the above problems is, by adding a natural coloring and spices to be colored in a variety of colors, like a fruit cocktail, to enjoy a variety of flavored chicken dices, cut into various forms It is to provide a chicken diced and manufacturing method that can satisfy the needs of customers' vision and taste.
또한, 본 발명의 다른 목적은, 육류와 함께 취식하여 소화를 촉진시키는 동시에 체내에 섭취되어 콜레스테롤을 저하시키고, 일반 무 이외에도 다양한 주재료를 사용할 수 있고, 각종 부재료에 포함된 칼슘, 비타민C, 비타민E, 무기물 등 각종 영양소를 섭취할 수 있게 하여 각종 성인병을 예방할 수 있는 건강식품으로서의 기능을 하게 하는 치킨 깍두기 및 제조방법을 제공함에 있다.In addition, another object of the present invention is to eat with meat to promote digestion and ingested in the body to lower cholesterol, various main ingredients can be used in addition to general radish, calcium, vitamin C, vitamin E contained in various subsidiary materials To provide a variety of nutrients, such as minerals, and to provide a chicken dices and manufacturing method to function as a health food that can prevent various adult diseases.
도 1은 본 발명의 바람직한 일 실시예에 따른 치킨 깍두기를 나타내는 사시도이다.1 is a perspective view showing a chicken dices in accordance with a preferred embodiment of the present invention.
도 2는 본 발명의 바람직한 다른 실시예에 따른 건강 무쌈피를 나타내는 사시도이다.Figure 2 is a perspective view showing a healthy mussein according to another embodiment of the present invention.
도 3은 본 발명의 바람직한 일 실시예에 따른 치킨 깍두기의 제조방법을 나타내는 블록도이다.Figure 3 is a block diagram showing a method of manufacturing chicken dices according to an embodiment of the present invention.
상기 목적을 달성하기 위한 본 발명의 치킨 깍두기는, 치킨 등 육류와 함께 취식할 수 있고, 한 입에 먹을 수 있도록 충분한 크기의 전체적으로 정육면체로 절단되며, 염적된 대상물을 주재료로 하고, 소량의 산미료, 감미료, 조미료를 부재료로 하는 치킨 깍두기에 있어서, 상기 부재료로서 착색료 및/또는 향신료를 더 첨가하여 색깔을 지니는 것을 특징으로 한다.Chicken kakkadugi of the present invention for achieving the above object, can be eaten with meat, such as chicken, cut into large cubes of sufficient size to eat in one bite, the salted object as a main material, a small amount of acidulant, In chicken dices containing sweeteners and seasonings as submaterials, the coloring material and / or spices may be further added as the submaterials to have color.
한편, 상기 목적을 달성하기 위한 본 발명의 치킨 깍두기는, 치킨 등 육류와 함께 취식할 수 있고, 한 입에 먹을 수 있도록 충분한 크기의 전체적으로 정육면체로 절단되며, 염적된 대상물을 주재료로 하고, 소량의 산미료, 감미료, 조미료를 부재료로 하는 치킨 깍두기에 있어서, 상기 부재료로서 착색료 및/또는 향신료를 더 첨가하고, 첨가되는 착색료 및/또는 향신료의 종류 및 배율을 달리하여 색깔 및/또는 맛이 서로 다른 치킨 깍두기를 제조하고 이들을 서로 골고루 섞어서 마치 과일 칵테일처럼 데코레이션하는 것을 특징으로 한다.On the other hand, the chicken dices of the present invention for achieving the above object, can be eaten with meat, such as chicken, cut into a whole cube of a size large enough to eat in one bite, the salted object as a main material, In chicken diced with acid, sweetener, seasoning as a subsidiary ingredient, the coloring material and / or spice is further added as the subsidiary material, and the chicken is different in color and / or taste by varying the kind and magnification of the added coloring and / or spice. It is characterized by making kakdugi and mixing them evenly with each other and decorating like a fruit cocktail.
또한, 상기 주재료와 부재료를 천연식품으로 하기 위하여 상기 대상물은 일반무, 레드비트, 순무 및 이들의 조합중 어느 하나를 선택하는 것이고, 상기 착색료 및 향신료는 배, 사과, 딸기, 포도, 바나나, 오렌지, 레몬, 파인애플, 키위, 체리, 모과 및 이들의 조합 중 어느 하나를 선택하여 이루어지는 과일류와, 겨자, 고추냉이(와사비), 고추, 양파, 마늘 및 이들의 조합 중 어느 하나를 선택하여 이루어지는 양념류와, 당근 또는 신선초로 이루어지는 야채류와, 백년초, 치자, 인삼, 구기자, 오미자, 음양곽, 영지, 결명자, 산수유, 매실, 황기, 쑥, 홍화 꽃잎 및 이들의 조합 중 어느 하나를 선택하여 이루어지는 한방류와, 녹차, 우롱차, 자스민 및 이들의 조합 중 어느 하나를 선택하여 이루어지는 다류와, 월계수잎, 민트, 라벤더 및 이들의 조합 중 어느 하나를 선택하여 이루어지는 허브류 및 포도주, 청주 등의 주류를 포함하여 이루어질 수 있다.In addition, the object is to select any one of the general radish, red beets, turnips and combinations thereof in order to make the main ingredient and subsidiary ingredients natural foods, the coloring and spices are pears, apples, strawberries, grapes, bananas, oranges , Lemons, pineapples, kiwis, cherries, quince and any combination of these fruits, mustard, horseradish, pepper, onion, garlic and seasonings Vegetables consisting of carrot or fresh vinegar, Chinese herbal medicine made by selecting one of baeknyeoncho, gardenia, ginseng, wolfberry, Schisandra chinensis, Yinyanggak, ganoderma lucidum, cornus, plum, astragalus, mugwort, safflower petals and combinations thereof , Green tea, oolong tea, jasmine, and any combination of these, tea, laurel leaves, mint, lavender, and any combination thereof Selection can be made by including liquor, such as made heobeuryu and wine, rice wine.
한편, 상기 목적을 달성하기 위한 본 발명의 치킨 깍두기의 제조방법은, 소정 크기의 대상물을 소정 염도로 염적시키는 준비단계(S1)와, 상기 준비단계(S1)에서 준비된 대상물을 동일한 또는 다양한 형태로 절단한 다음, 다양한 색깔 및/또는 맛이 형성되도록 부재료와 착색료 및/또는 향신료를 물과 섞은 침지액에 소정시간 침지시키는 가공단계(S2) 및 상기 가공단계(S2)에서 가공된 다양한 형태, 색깔 및/또는 맛의 대상물을 서로 골고루 혼합하여 판매단위로 저장하거나 포장하는 완성단계(S3)를 포함하여 이루어지는 것을 특징으로 한다.On the other hand, the method of manufacturing the chicken kakdugi of the present invention for achieving the above object, the preparation step (S1) and the object prepared in the preparation step (S1) to salt the object of a predetermined size to a predetermined salinity in the same or various forms After cutting, various shapes and colors processed in the processing step (S2) and the processing step (S2) of immersing the subsidiary materials, colorants and / or spices in the immersion liquid mixed with water for a predetermined time to form a variety of colors and / or tastes And / or a completion step (S3) of storing or packing the objects of taste evenly mixed with each other in a sales unit.
또한, 상기 침지액은 산미료 0.1 내지 2 중량퍼센트, 감미료 0.1 내지 0.2 중량퍼센트, 조미료 0.01 내지 0.005 중량퍼센트, 착색/향신료 0 내지 50 중량퍼센트 및 물 99.79 내지 47.74 중량퍼센트인 것이 바람직하다.In addition, the immersion liquid is preferably 0.1 to 2% by weight of acidulant, 0.1 to 0.2% by weight of sweetener, 0.01 to 0.005% by weight of seasoning, 0 to 50% by weight of coloring / flavoring and 99.79 to 47.74% by weight of water.
이하, 본 발명의 바람직한 일 실시예에 따른 치킨 깍두기 및 제조방법을 도면을 참조하여 상세히 설명한다.Hereinafter, with reference to the drawings chicken dices and manufacturing method according to a preferred embodiment of the present invention will be described in detail.
먼저, 도 1 내지 도 2에 도시된 바와 같이, 본 발명의 바람직한 실시예들에 따른 치킨 깍두기는, 치킨 등 육류와 함께 취식할 수 있고, 한 입에 먹을 수 있도록 충분한 크기의 전체적으로 정육면체로 절단되며, 염적된 대상물을 주재료로 하고, 소량의 산미료, 감미료, 조미료를 부재료로 한다.First, as shown in Figures 1 to 2, chicken dices according to preferred embodiments of the present invention, can be eaten with meat, such as chicken, cut into a whole cube of a size large enough to eat in one bite The salted object is used as the main material, and a small amount of acidulant, sweetener, and seasoning is used as the subsidiary material.
특히, 본 발명의 치킨 깍두기는 상기 부재료로서 착색료를 더 첨가하여 예를 들면, 녹색, 빨간색, 노란색 등의 색깔을 지니게 하는 것이다.In particular, the chicken kakdugi of the present invention is to add a colorant as the subsidiary material to have a color such as green, red, yellow, and the like.
따라서, 도 1에 도시된 바와 같이, 소비자에게 단색의 치킨 깍두기(10)를 제공할 수 있는 것이다.Thus, as shown in Figure 1, it is possible to provide a single chicken chicken dice 10 to the consumer.
여기서, 이러한 치킨 깍두기의 색깔은 종래의 흰색 외에도 다양한 착색료를 사용하여 녹색, 빨간색, 노란색 등 다양한 색깔로 제조할 수 있다.Here, the color of the chicken dices can be produced in a variety of colors, such as green, red, yellow using a variety of colorants in addition to the conventional white.
또한, 본 발명의 치킨 깍두기는, 도 2에 도시된 바와 같이, 상기 부재료로서 착색료와 함께 향신료를 더 첨가하고, 첨가되는 착색료와 향신료의 종류 및 배율을 달리하여 색깔 및/또는 맛이 서로 다른 치킨 깍두기(20)를 제조하며, 이들을 서로 골고루 섞어서 마치 과일 칵테일처럼 데코레이션할 수 있다.In addition, as shown in Figure 2, the chicken kakdugi of the present invention, as the subsidiary material is further added spices with the colorant, and the color and / or taste of the chicken is different by varying the type and magnification of the added colorant and spices Cadukdugi 20 is prepared, and evenly mixed with each other can be decorated as a fruit cocktail.
이때, 상기 대상물은, 상기 대상물은 단무지용 무나 일반무를 사용하는 것이고, 통상 직경이 3 cm 내지 20 cm 인 원통형 무를 사용할 수 있고, 이외에도 레드비트나, 순무를 사용할 수도 있다.In this case, the object is to use a radish for radish or general radish, and can be used cylindrical radish having a diameter of 3 cm to 20 cm, in addition, red beet, turnip may be used.
특히, 상기 레드비트는, 서양에서 일찍부터 장기능 활성화 등 효능을 인정받아 강장식으로 애용되고 있는 식물로서, 아미노산, 식이섬유, 비타민, 미네랄 등이 풍부하여 체내 독소와 노폐물 제거 및 장의 연동운동을 촉진함으로써 변비해소, 피부미용 등에 좋은 속이 짙은 자주색인 서양무우의 일종이다.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.
한편, 일반무는 치킨 등의 육류 육질을 연하게 하는 성분을 갖고, 특유의 아삭한 맛과, 씁쓸한 맛을 갖고 있다.On the other hand, general radish has ingredients that soften meat meat such as chicken, and has a characteristic crispy and bitter taste.
따라서, 이러한 일반무에 소금을 포함시켜서 염적하는 동안 형상이 유지되도록 질긴 질감을 갖게 한다.Therefore, salt is included in the general radish to have a tough texture so that the shape is maintained during the dyeing.
또한, 이러한 염적된 무에는 무의 씁쓸한 맛을 제거하기 위하여 산미료, 감미료, 조미료, 착색/향신료를 함유하는 데, 상기 산미료는 소량의 구연산, 사과산, 주석산, 호박산, 나트륨산, 식초, 감식초 등이 함유될 수 있고, 상기 감미료는, 포도당, 맥아당, 설탕, 과당, 사카린, 아스파탐 등이 함유될 수 있으며, 상기 조미료는, L-클루타민산 나트륨 등이 함유될 수 있다.In addition, the salted radish contains acidulants, sweeteners, seasonings, coloring / flavoring to remove the bitter taste of the radish, the acidulant is a small amount of citric acid, malic acid, tartaric acid, succinic acid, sodium acid, vinegar, vinegar, etc. The sweetener may contain glucose, maltose, sugar, fructose, saccharin, aspartame, and the like, and the seasoning may contain sodium L-glutamate or the like.
한편, 상기 대상물은 도 2에 도시된 바와 같이, 다양한 형상으로 제조될 수 있는 것으로, 외피가 제거된 정육면체, 다면체, 원기둥, 삼각기둥, 사각기둥, 다각기둥구형, 구형, 타원 구형, 막대형, 별모양 등으로 동일한 모양으로 절단되거나 적어도 하나 이상의 서로 다른 모양으로 절단하여 이들을 혼합하거나, 복잡한 모양의 캐릭터형으로 절단될 수 있다.On the other hand, the object as shown in Figure 2, which can be manufactured in a variety of shapes, the outer shell removed cube, polyhedron, cylinder, triangular prism, square pillar, polygonal pillar, spherical, elliptic sphere, rod, It may be cut into the same shape, such as a star, or cut into at least one or more different shapes, mixed them, or cut into complex character shapes.
이외에도 상기 대상물은 한 입에 먹기 편리하고, 식욕을 돋구는 다양한 형상으로 제조되는 것이 가능하다.In addition, the object is convenient to eat in one bite, it is possible to be produced in a variety of appetizing appetite.
이러한 다양한 형상은 프레스절단기의 다양한 칼날 틀에 따라 다양하게 제작될 수 있다.Such various shapes may be variously manufactured according to various blade frames of the press cutter.
따라서, 어린이나 성인에게 다양한 형상의 치킨 깍두기를 제공하여 재미와 맛을 더할 수 있는 것이다.Therefore, it is possible to add fun and taste by providing chicken dices of various shapes to children or adults.
또한, 상기 착색료 및 향신료는 배, 사과, 딸기, 포도, 바나나, 오렌지, 레몬, 파인애플, 키위, 체리, 모과 등 과일류를 함유할 수 있고, 겨자, 고추냉이(와사비), 고추, 양파, 마늘 등 양념류를 함유할 수 있으며, 당근 또는 신선초로 이루어지는 야채류와, 백년초, 치자, 인삼, 구기자, 오미자, 음양곽, 영지, 결명자, 산수유, 매실, 황기, 쑥, 홍화 꽃잎 등으로 이루어지는 한방류를 함유할 수 있고, 녹차, 우롱차, 자스민 등 다류와, 월계수잎, 민트, 라벤더 등 허브류와, 포도주, 청주 등의 주류를 포함하여 이루어지는 것이 가능하다.In addition, the coloring and spices may contain fruits such as pears, apples, strawberries, grapes, bananas, oranges, lemons, pineapples, kiwis, cherries, quince, mustard, horseradish (wasabi), peppers, onions, garlic It may contain seasonings, such as vegetables consisting of carrots or fresh vinegar, and Chinese herbal medicines consisting of baeknyeoncho, gardenia, ginseng, wolfberry, schisandra chinensis, Yinyanggak, ganoderma lucidum, deficiency, cornus, plum, astragalus, mugwort, and safflower petals. It is possible to include teas such as green tea, oolong tea and jasmine, herbs such as bay leaf, mint and lavender, and alcoholic beverages such as wine and sake.
한편, 도 3에 도시된 바와 같이, 본 발명의 치킨 깍두기를 제조하는 방법에 대해 좀 더 상세히 설명하면, 본 발명의 건강 무쌈피 제조방법은, 크게 준비단계(S1)와, 가공단계(S2) 및 완성단계(S3)를 구비하여 이루어진다.On the other hand, as shown in Figure 3, when explaining in more detail for the method of manufacturing chicken dices of the present invention, the healthy radish skin manufacturing method of the present invention, the preparation step (S1) and processing step (S2) And a completion step (S3).
즉, 상기 준비단계(S1)는, 소정 크기의 대상물을 소정 염도로 염적시키는 단계로서, 소정 크기/무게 이상의 일반무, 레드비트, 순무 등을 선별기로 자동 선별하는 일반무선별단계(S11)와, 선별된 무를 세척기로 세척하는 세척단계(S12)와, 세척된 무의 무청 부분과 꽁지 부분을 절단기로 잘라내는 이물질제거단계(S13)와, 이물질이 제거된 무를 상온에서 염도가 5 내지 10 퍼센트가 되도록 염적탱크에서 염적시키는 염적단계(S14) 및 염적된 무를 염도가 0.1 내지 5 퍼센트가 되도록 탈염탱크에서 탈염시키는 탈염단계(S15)를 구비하여 이루어진다.That is, the preparation step (S1) is a step of salting an object of a predetermined size with a predetermined salinity, the general radioactive step (S11) for automatically sorting the general radish, red beet, turnips, etc. with a predetermined size / weight or more with a selector and , Washing step (S12) to wash the selected radish with a washing machine, foreign matter removal step (S13) to cut the radish portion and saeng portion of the washed radish with a cutter, the radish from which foreign substances are removed 5 to 10 percent salinity at room temperature It is equipped with a salting step (S14) to be salted in the salt tank so that the salted radish desalting step (S15) for desalting in the salting tank so that the salinity is 0.1 to 5 percent.
여기서, 상기 염적단계(S14)는 무의 조직을 질기게 하는 것이고, 상기 탈염단계(S15)는 취식하기에 적당한 염도를 낮추기 위한 것이다.Here, the salting step (S14) is to chewy the tissue of radish, the desalting step (S15) is to lower the salinity suitable for eating.
또한, 상기 염적단계(S14)에서 프레스나 무거운 하중의 중량물로 무를 압축시키는 것도 가능하고, 상기 염적탱크나 탈염탱크의 온도를 소정의 온도로 조절하는 것이 가능하다.In addition, it is possible to compress the radish with a press or a heavy load heavy material in the salting step (S14), it is possible to adjust the temperature of the salt tank or desalting tank to a predetermined temperature.
이러한 염적 및 탈염은 절단을 용이하게 하기 위한 것으로서, 소정 정도로 염적된 무는 절단시 절단면이 깨끗하고, 조직을 좋게 하며, 질기게 하는 것에 목적이 있는 것이다.These salts and desalinations are intended to facilitate cutting, and the radish, which has been salted to a certain degree, is intended to have a clean cutting surface, to improve tissue, and to make it tough during cutting.
또한, 상기 염적단계(S14)에서 염도를 조절하여 탈염단계(S15)를 생략할 수도 있는 것이다.In addition, it is also possible to omit the desalting step (S15) by adjusting the salinity in the salting step (S14).
한편, 상기 가공단계(S2)는, 상기 준비단계(S1)에서 준비된 대상물을 동일한 또는 다양한 형태로 절단한 다음, 다양한 색깔 및/또는 맛이 형성되도록 부재료와 착색료 및/또는 향신료를 물과 섞은 침지액에 소정시간 침지시키는 단계로서, 절단단계(S21)와, 침지단계(S22)를 구비하여 이루어진다.On the other hand, the processing step (S2), after cutting the object prepared in the preparation step (S1) in the same or in various forms, immersed with water and the additives and coloring and / or spices mixed with water to form a variety of colors and / or tastes As a step of immersing the liquid for a predetermined time, it comprises a cutting step (S21) and the immersion step (S22).
여기서, 상기 절단단계(S21)는, 도 1 내지 도 2의 치킨 깍두기를 제작하기 위해 상기 준비단계(S1)에서 준비된 무를 프레스절단기 등으로 정육면체, 다면체, 원기둥, 삼각기둥, 사각기둥, 다각기둥구형, 구형, 타원 구형, 막대형, 캐릭터형 등 다양한 형상으로 절단하는 것이다.Here, the cutting step (S21) is a cube, polyhedron, cylinder, triangular prism, square prism, polygonal prism with the radish prepared in the preparation step (S1) to produce the chicken dices of Figures 1 to 2 with a press cutter. It is to cut into various shapes such as spherical, elliptic spherical, rod, character.
또한, 상기 침지단계(S22)는, 상기 절단단계(S21)에서 절단된 대상물을 상온에서 침지액에 30분 내지 2시간 동안 침지시키는 단계이다.In addition, the immersion step (S22) is a step of immersing the object cut in the cutting step (S21) in the immersion liquid for 30 minutes to 2 hours at room temperature.
여기서, 상기 침지액은 치킨 깍두기에 고유한 색상과 맛을 부여하기 위하여 산미료 0.1 내지 2 중량퍼센트, 감미료 0.1 내지 0.2 중량퍼센트, 조미료 0.01 내지 0.005 중량퍼센트, 착색/향신료 0 내지 50 중량퍼센트, 및 물 99.79 내지 47.74 중량퍼센트인 용액이다.Here, the immersion liquid is 0.1 to 2% by weight, 0.1 to 0.2% by weight sweetener, 0.01 to 0.005% by weight seasoning, 0 to 50% by weight coloring / flavoring, and water in order to give a unique color and taste to chicken dices 99.79 to 47.74 weight percent solution.
한편, 상기 침지단계(S22)는 상기 절단단계(S21) 전에 실시되는 것도 가능하다.On the other hand, the immersion step (S22) may be carried out before the cutting step (S21).
여기서, 상기 산미료는 구연산, 사과산, 주석산, 호박산, 나트륨산, 식초, 감식초 등이 첨가되고, 상기 감미료는, 포도당, 맥아당, 설탕, 과당, 사카린, 아스파탐 등이 첨가되며, 상기 조미료는, L-클루타민산 나트륨 등이 첨가될 수 있다.Here, the acidulant is citric acid, malic acid, tartaric acid, succinic acid, sodium acid, vinegar, persimmon vinegar is added, the sweetener is added glucose, maltose, sugar, fructose, saccharin, aspartame, the seasoning is L- Sodium glutamate and the like can be added.
또한, 상기 착색/향신료는 과일류나, 양념류, 야채류, 한방류, 다류, 허브류, 주류 등이 첨가될 수 있는 데, 모두 천연재료로서 상기 과일류로는, 배, 사과, 딸기, 포도, 바나나, 오렌지, 레몬, 파인애플, 키위, 체리, 모과의 과즙/엑기스/분말이 첨가될 수 있고, 상기 양념류로는, 겨자, 고추냉이(와사비), 고추, 양파, 마늘의 엑기스/분말이 첨가될 수 있으며, 상기 야채류로는 당근 또는 신선초의 엑기스/분말이 첨가될 수 있다.In addition, the coloring / spices may be added to fruits, spices, vegetables, herbal, tea, herbs, alcoholic beverages, etc., all of the natural materials, such as fruits, pears, apples, strawberries, grapes, bananas, Orange, lemon, pineapple, kiwi, cherry, quince juice / extract / powder may be added, and as the spice, mustard, wasabi (horseradish), pepper, onion, garlic extract / powder may be added; , As the vegetables, an extract / powder of carrot or fresh vinegar may be added.
따라서, 상기 과일류에 포함된 비타민, 칼슘, 각종 무기물 등의 영양소가 함유되어 자라나는 어린이나 노약자는 물론, 성인에게 필요한 영양소를 공급할 수 있게 하는 것이다.Therefore, nutrients such as vitamins, calcium, and various minerals contained in the fruits are contained so that the growing children or the elderly, as well as adults can provide the necessary nutrients.
또한, 상기 한방류로는 백년초, 치자, 인삼, 구기자, 오미자, 음양곽, 영지, 결명자, 산수유, 매실, 황기, 쑥, 홍화 꽃잎의 엑기스/분말이 첨가될 수 있고, 상기 다류로는 녹차, 우롱차, 자스민의 엑기스/분말이 첨가될 수 있으며, 상기 허브류로는 월계수잎, 민트, 라벤더의 엑기스/분말이 첨가될 수 있고, 상기 주류로는 소주, 청주, 포도주 등이 첨가될 수 있다.In addition, the herbal medicine may include baeknyeoncho, gardenia, ginseng, gojija, Schisandra chinensis, Eumyangkuk, ganoderma lucidum, gwanjaja, cornus, plum, Astragalus, mugwort, safflower petal extract, powder, green tea, oolong Tea, jasmine extract / powder can be added, the herbs can be added to the extract / powder of bay leaf, mint, lavender, the liquor can be added shochu, sake, wine and the like.
이러한 상기 한방류나 허브류의 약리적인 작용이 추가되어 건강식품으로서의 역할을 할 수 있고, 치킨의 향과 맛을 증가시키는 역할도 할 수 있는 것이다.The pharmacological action of the herbal or herbal products can be added to play a role as a health food, it can also play a role of increasing the flavor and taste of chicken.
따라서, 예를 들면, 녹색 치킨 깍두기를 제조하기 위하여 착색료로 쑥을 사용할 수 있고, 빨간색의 치킨 깍두기를 제조하기 위하여 착색료로 백년초나 홍화 꽃잎을 사용할 수 있다.Thus, for example, mugwort may be used as a coloring material to prepare green chicken dices, and zinnia or safflower petals may be used as coloring to prepare red chicken dices.
또한, 각 착색료의 혼합비율을 조절하거나 서로 다른 착색료를 서로 혼합하여 다양한 색깔의 중간색으로 치킨 깍두기를 착색하는 것이 가능하다.In addition, it is possible to adjust the mixing ratio of each colorant or mix different colorants with each other to color the chicken diced in a variety of intermediate colors.
한편, 상기 완성단계(S3)는, 상기 가공단계(S2)에서 가공된 다양한 형태, 색깔 및/또는 맛의 대상물을 서로 골고루 혼합하여 판매단위로 저장하거나 포장하는 단계로서, 상기 침지된 무를 자외선살균기로 살균하는 살균단계(S31) 및 상기 살균단계(S31)에서 살균된 무를 진공포장기로 색깔 및 맛별로 단위 포장하는 포장단계(S32) 및 시식하기 전, 포장된 다양한 색깔과 종류의 치킨 깍두기를 마치 과일 칵테일처럼 썩어주는 혼합단계(S33)를 구비하여 이루어진다.On the other hand, the completion step (S3) is a step of storing or packing the immersed radish in the sales unit by mixing the objects of various forms, colors and / or flavors evenly mixed with each other processed in the processing step (S2), UV sterilizer Sterilization step (S31) and sterilization in the sterilization step (S31) and the packaging step (S32) of unit packing by color and taste in a vacuum packing machine and before tasting, the finished chicken diced of various colors and types It is made with a mixing step (S33) that rots like a fruit cocktail.
이때, 상기 살균단계(S31)에서 뜨거운 물(섭씨 70도 내지 80도)에 10분 정도 고온살균하는 것도 가능하고, 절임식품이므로 상기 살균단계(S31)를 생략하는 것도 가능하다.At this time, the sterilization step (S31) can be sterilized in hot water (70 degrees to 80 degrees Celsius) for about 10 minutes, and can be omitted because the sterilization step (S31).
또한, 상기 포장단계(S32)에서는 진공포장 이외에도 다양한 형태의 용기포장도 가능하고, 침지된 무는 소정량의 침지액과 함께 포장되는 것도 가능하다.In addition, the packaging step (S32), in addition to vacuum packaging can be packaged in various forms, the immersed radish may be packaged with a predetermined amount of immersion liquid.
또한, 상기 혼합단계(S33)는 상기 포장단계(S32)에 실시되어 다양한 색깔과 맛의 치킨 깍두기가 혼합된 상태에서 포장되는 것도 가능하다.In addition, the mixing step (S33) is carried out in the packaging step (S32) it is also possible to be packaged in a mixed state of chicken dices of various colors and flavors.
따라서, 가정이나 음식점에서는 필요한 만큼씩 포장된 본 발명의 치킨 깍두기를 담아 취식하거나 서로 혼합하여 혼합 칵테일을 즐길 수 있는 것이다.Therefore, at home or a restaurant, you can enjoy a mixed cocktail by eating or mixing with each other, the chicken dices of the present invention packed as needed.
그러므로, 본 발명의 치킨 깍두기는 새콤하거나 달콤한 맛 이외에도 각종 과일 맛이나 야채 맛이나 한약재 맛 등 특별한 맛을 즐길 수 있어서 소비자들의 기호나 입맛을 만족시킬 수 있고, 다양한 색깔이 혼합되어 마치 과일 칵테일처럼 어린이들이나 일반 성인들에게 장식적인 재미나 특별한 맛을 제공할 수 있으며, 육류와 더불어 야채를 취식하게 하는 습관을 유도할 수 있는 이점이 있다.Therefore, in addition to the sour or sweet taste of the present invention, the chicken kakdugi can enjoy a variety of special tastes, such as fruit flavors, vegetable flavors, or herbal medicine tastes, can satisfy the tastes and tastes of consumers, various colors are mixed and children like fruit cocktails Can provide decorative fun or special flavors for adults and adults, and has the advantage of inducing the habit of eating vegetables with meat.
또한, 본 발명의 치킨 깍두기는 첨가되는 다양한 종류의 부재료가 천연재료로서, 부재료에 함유된 각종 영양분을 섭취할 수 있고, 다양한 약리효과를 얻을 수 있기 때문에 어린이 성장발육에 도움이 되고, 건강식품으로도 사용될 수 있는 이점이 있다.In addition, the chicken kakdugi of the present invention is a natural ingredient is added to the various types of subsidiary ingredients, it is possible to ingest a variety of nutrients contained in the subsidiary materials, and to obtain a variety of pharmacological effects, it is helpful for the growth and development of children, as a health food There is also an advantage that can be used.
이러한 본 고안은 상술한 실시예에 한정되지 않으며, 본 고안의 사상을 해치지 않는 범위 내에서 당업자에 의한 변형이 가능함은 물론이다.The present invention is not limited to the above-described embodiment, and of course, modifications by those skilled in the art are possible without departing from the spirit of the present invention.
예컨대, 본 고안의 실시예에서는 염적된 무를 이용한 치킨 깍두기를 예시하고 있으나 반드시 염적될 필요는 없고, 식초에 절인 무를 사용하는 것도 가능하고, 천연 착색료 및/또는 향신료뿐만이 아니라 인공 착색료 및/또는 향신료를 사용하는 것도 가능하다.For example, the embodiment of the present invention illustrates chicken kakdugi using salted radish, but not necessarily salted, it is also possible to use pickled radish, artificial colorants and / or spices as well as natural colorants and / or spices. It is also possible to use.
따라서, 본 고안에서 권리를 청구하는 범위는 상세한 설명의 범위 내로 정해지는 것이 아니라 후술되는 청구범위와 이의 기술적 사상에 의해 한정될 것이다.Therefore, the scope of the claims in the present invention is not defined within the scope of the detailed description, but will be limited by the claims and the technical spirit thereof.
이상에서와 같이 본 발명의 치킨 깍두기 및 제조방법에 의하면, 천연의 착색료와 향신료를 첨가함으로 마치 과일 칵테일처럼 다양한 색깔로 착색되고, 다양한 맛이 가미된 치킨 깍두기를 즐길 수 있게 하고, 다양한 형태로 절단되어 소비자들의 시각과 미각의 욕구를 만족시킬 수 있게 하며, 육류와 함께 취식하여 소화를 촉진시키는 동시에 체내에 섭취되어 콜레스테롤을 저하시키고, 일반 무 이외에도 다양한 주재료를 사용할 수 있고, 각종 부재료에 포함된 칼슘, 비타민C, 비타민E, 무기물 등 각종 영양소를 섭취할 수 있게 하여 각종 성인병을 예방할 수 있는 건강식품으로서의 기능을 하게 하는 효과를 갖는 것이다.As described above, according to the chicken dices and manufacturing method of the present invention, by adding natural coloring and spices, it is colored in a variety of colors, like a fruit cocktail, to enjoy a variety of flavored chicken dices, cut into various forms It satisfies the needs of consumers' eyesight and taste, and it is eaten with meat to promote digestion, and it is ingested in the body to lower cholesterol, and various main ingredients can be used in addition to general radish. , Vitamin C, vitamin E, minerals and other nutrients can be ingested to function as a health food to prevent various adult diseases.
Claims (6)
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| KR1020010000676A KR20010025563A (en) | 2001-01-05 | 2001-01-05 | Radish cube kimchi for chickens and its manufacturing method |
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| KR1020010000676A KR20010025563A (en) | 2001-01-05 | 2001-01-05 | Radish cube kimchi for chickens and its manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010069495A (en) * | 2001-03-29 | 2001-07-25 | 임응천 | A fruit radish chicken |
| KR101248949B1 (en) * | 2010-10-21 | 2013-03-29 | 건국대학교 산학협력단 | Method for manufacturing of function chicken nuggets with containing extract of gang-hwa mugwort |
| KR102169806B1 (en) * | 2020-04-24 | 2020-10-26 | 최진우 | Pickled radish using wasabi and its manufacturing method |
| KR102230897B1 (en) * | 2020-08-14 | 2021-03-23 | 김대훈 | Manufacturing method of pickled radish and pickled radish manufactured by the method |
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| JPS55111752A (en) * | 1979-02-22 | 1980-08-28 | Toyo Ink Mfg Co Ltd | Method of coloring pickles yellow |
| JPS63209540A (en) * | 1987-02-25 | 1988-08-31 | Tatsuo Iwase | Pickles of radish, turnip or the like |
| JPH0365134A (en) * | 1989-08-03 | 1991-03-20 | Rokuzo Tsuruta | Preparation of pickles |
| KR20000049465A (en) * | 2000-03-24 | 2000-08-05 | 박재규 | Red pickled radish and process for preparing it |
| KR20010015931A (en) * | 2000-02-17 | 2001-03-05 | 권재중 | Health radish chip and its manufacturing method |
| KR20010039136A (en) * | 1999-10-29 | 2001-05-15 | 신동학 | Kim chi |
| KR100319276B1 (en) * | 1998-06-17 | 2002-02-27 | 김성철 | Method of manufacturing pickled foods of vegetables using herbal medicines |
| KR100342841B1 (en) * | 1999-10-30 | 2002-07-02 | 권재중 | Method for a health cactus red sweet radish pickled in salt |
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| JPS55111752A (en) * | 1979-02-22 | 1980-08-28 | Toyo Ink Mfg Co Ltd | Method of coloring pickles yellow |
| JPS63209540A (en) * | 1987-02-25 | 1988-08-31 | Tatsuo Iwase | Pickles of radish, turnip or the like |
| JPH0365134A (en) * | 1989-08-03 | 1991-03-20 | Rokuzo Tsuruta | Preparation of pickles |
| KR100319276B1 (en) * | 1998-06-17 | 2002-02-27 | 김성철 | Method of manufacturing pickled foods of vegetables using herbal medicines |
| KR20010039136A (en) * | 1999-10-29 | 2001-05-15 | 신동학 | Kim chi |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010069495A (en) * | 2001-03-29 | 2001-07-25 | 임응천 | A fruit radish chicken |
| KR101248949B1 (en) * | 2010-10-21 | 2013-03-29 | 건국대학교 산학협력단 | Method for manufacturing of function chicken nuggets with containing extract of gang-hwa mugwort |
| KR102169806B1 (en) * | 2020-04-24 | 2020-10-26 | 최진우 | Pickled radish using wasabi and its manufacturing method |
| KR102230897B1 (en) * | 2020-08-14 | 2021-03-23 | 김대훈 | Manufacturing method of pickled radish and pickled radish manufactured by the method |
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