KR20020090654A - a - Google Patents
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- KR20020090654A KR20020090654A KR1020010029598A KR20010029598A KR20020090654A KR 20020090654 A KR20020090654 A KR 20020090654A KR 1020010029598 A KR1020010029598 A KR 1020010029598A KR 20010029598 A KR20010029598 A KR 20010029598A KR 20020090654 A KR20020090654 A KR 20020090654A
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- radish
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- 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
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Abstract
Description
본 발명은 비타민B2를 이용하여 단무지를 노란색으로 착색하여 우리 몸에 부족되기 쉬운 천연의 비타민B2를 풍부하게 함유하도록 하는 비타민B2를 함유한 노란색 단무지 제조방법에 관한 것이다.The present invention relates to a method for producing the radish yellow vitamin B 2 to be contained as the radish by coloring in yellow rich in vitamin B 2 of the natural prone to lack of the body using the vitamin B 2.
일반적으로 단무지는 염적된 무에 왕겨나 인공색소를 사용하여 황색으로 착색한 것으로서, 제조방법이 비교적 간단하고, 장기간 보관하는 것이 가능하며, 무의 알싸하고 아삭한 맛에 신맛과 단맛을 첨가함으로써 중국음식이나 분식, 양식 등에 곁들여 널리 애용되고 있는 식품이다.Generally, yellow radish is colored yellow by using chaff or artificial dye in salted radish. The manufacturing method is relatively simple, and it can be stored for a long time. It is a food that is widely used along with snacks and food.
종래의 단무지는 무를 소금이나 소금물에 절이고, 소금에 절인 절임무를 적당한 염도로 다시 탈염하여 착색 및 각종 산미료, 감미료, 합성조미료 등을 혼합하여 상온에서 60∼80시간 숙성하여 완성된다.Conventional pickled radish is pickled in salt or brine, and the salted pickled radish is desalted again with a suitable salt, and then colored and mixed with various acidulants, sweeteners, synthetic seasonings, and the like.
이때 사용되는 착색재로는 주로 식용황색 4호 등을 사용하여 물에 섞은 혼합액을 사용하였다.At this time, a mixed solution mixed with water using an edible yellow No. 4 or the like was mainly used as a coloring material.
그러나 건강과 영양에 대한 관심이 높아지면서 이러한 종래의 단무지는 착색과정에서 색소가 소비자에게 믿음을 주지 못하고 건강식품이나 영양식품과는 관계가 없는 제품으로 취급되어 입맛이나 취향이 다양해진 소비자의 욕구를 해결하지 못하였다.However, as interest in health and nutrition increases, these conventional pickled radish can be treated as a product that does not have faith in consumers in the coloring process and is not related to health foods or nutritional foods. Did not solve.
또한 종래의 단무지는 무색 아니면 대부분 황색의 염료를 사용하기 때문에 식욕을 감소시킬 수 있고, 염료가 골고루 착색되지 않는 것이 육안으로 확인되므로 제품성을 저하시키는 원인이 되었다.In addition, since the conventional pickled radish uses colorless or mostly yellow dyes, appetite can be reduced, and it is confirmed that the dyes are not evenly colored.
비타민B2는 전반적인 건강 및 에너지에 필요하고, 조직세포에 산소공급, 밝은 시력, 청수한 피부, 건강한 머리털을 유지하는데 필요한 것으로 알려져 있다.Vitamin B 2 is required for overall health and energy, and is known to be necessary for oxygenation of tissue cells, bright eyesight, clean skin and healthy hair.
또한 질병에 대한 뛰어난 저항을 촉진시키고, 튼튼하고 건강한 자손을 낳는데 필수적으로 필요하고, 장수하게 한다.It also promotes excellent resistance to disease and is necessary and necessary to produce strong and healthy offspring.
그리고 밝은 빛에 대한 눈부심, 눈의 자극, 구강염, 귀 염증 및 코 염증 등에 치료효과가 있는 것으로 알려져 있다.It is also known to have a therapeutic effect on glare against bright light, eye irritation, oral inflammation, ear inflammation and nasal inflammation.
본 발명은 무를 천연의 비타민B2를 이용하여 독특한 밝은 노란색 단무지를 제조할 수 있도록 하는 것이다.The present invention is to be able to produce a unique light yellow radish using natural vitamin B 2 radish.
본 발명은 우리 몸에 부족되기 쉬운 비타민B2와 비타민C 등 영양소가 충분히 침투되도록 하며, 인체에 무해한 천연의 절임용 소스의 구수한 맛과 풍미를 제공하도록 하는 것이다.The present invention is to allow the nutrients, such as vitamin B 2 and vitamin C, which are easily lacking in our body to fully penetrate, and to provide the delicious taste and flavor of the natural pickling sauce harmless to the human body.
도 1 은 본 고안의 실시예를 나타낸 공정도1 is a process chart showing an embodiment of the present invention
본 발명의 비타민B2를 이용한 단무지는, 무가 65 중량 % 내지 93 중량 % 이고, 식염이 3 중량 % 내지 9 중량 %이며, 비타민B2가 0.01 중량 % 내지 0.05 중량 %이고, 절임소스가 0.3 중량 % 내지 1.5 중량 %이고, 비타민C가 0.03 중량 % 내지 0.1 중량 % 이고, 기타 식품첨가물이 함유되는 것을 특징으로 한다.The radish using vitamin B 2 of the present invention is 65% by weight to 93% by weight of radish, 3% to 9% by weight of salt, 0.01% to 0.05% by weight of vitamin B 2 , and 0.3% by weight of pickled sauce. % To 1.5% by weight, vitamin C is 0.03% to 0.1% by weight, characterized in that it contains other food additives.
상기 기타 식품첨가물은 소르빈산칼륨이 0.08 중량 % 이고, 빙초산이 0.5 중량 % 이며, 삭카린나트륨이 0.03 중량 % 이고, 아황산나트륨이 0.003 중량 %이고, L-글루타민산나트륨이 0.4 중량 % 이고, 구연산이 0.02 중량 % 이다.The other food additives are 0.08% by weight potassium sorbate, 0.5% by weight glacial acetic acid, 0.03% by weight sodium saccharin, 0.003% by weight sodium sulfite, 0.4% by weight sodium L-glutamate, and 0.02% citric acid. Weight%.
본 발명의 단무지 제조방법을 도 1 의 공정도에 따라서 상세히 설명하기로 한다.The method for preparing pickled radish according to the present invention will be described in detail according to the process diagram of FIG. 1.
준비단계Preparation
1) 염장1) salted
신선한 무를 세척하여 탱크에 넣고 천일염을 첨가하여 염도가 16∼18% 되게 하여 1∼10개월간 숙성시킨다.Fresh radishes are washed and placed in a tank. The salt is added and the salinity is 16-18% and aged for 1-10 months.
2) 세척 및 박피선별2) washing and peeling
숙성이 완료된 무를 세척탱크에 넣고 깨끗한 물로 세척한 다음 박피기에 넣어 살수하면서 약5∼6분간 겉껍질 및 이물질을 완전히 제거한다.Put ripened radish into the washing tank, wash it with clean water, put it in the peeler and spray it to completely remove the husk and foreign substances for about 5-6 minutes.
3) 재단3) Foundation
박피 및 선별이 된 무를 재단기를 이용하여 규격대로 재단하여 규격화한다.The peeled and screened radish is cut and standardized using a cutting machine.
4) 탈염4) Desalting
재단된 무를 탈염탱크에 넣고 물을 가하여 약 24시간 탈염시켜 염도가 7∼8% 되도록 한다.Put the cut radish in a desalting tank and add water to desalinate it for about 24 hours so that the salinity is 7-8%.
숙성단계Ripening step
탈염된 무 및 조제액(첨가물)을 성분 배합비율대로 투입한 후 72∼96시간 숙성 발효시킨다.The desalted radish and preparation (additives) are added to the ingredients in proportion, followed by fermentation for 72 to 96 hours.
매일 점검하여 Brix 6%내외, PH4.0∼4.1이 될 때를 완료 점으로 한다.Check every day and make a completion point when the pH becomes 4.0 ~ 4.1 with Brix 6%.
상기 숙성단계는 재단한 무의 내부에 노란색 및 영양소가 충분히 침투되도록 하기 위하여 비타민B2, 식품첨가물, 비타민C, 절임용 소스, 물 등을 서로 혼합하여 숙성 발효되도록 하는 것이다.The aging step is to mix the vitamin B 2 , food additives, vitamin C, pickling sauce, water and the like to allow the fermentation of yellow and nutrients enough to penetrate inside the cut radish.
이때 비타민B2는 독특한 밝은 노란색을 유지하며, 인체에 무해하고 우리 몸에 부족되기 쉬운 비타민B2를 보충할 수 있는 것이다.At this time, vitamin B 2 maintains its unique bright yellow color, and it can supplement vitamin B 2 which is harmless to the human body and is easy to lack.
절임용 소스는 가다랭이 엑기스, 고등어 엑기스, 다시마 엑기스, 월계수 잎, 월계수 향, 육두구 엑기스, 5이노신산나트륨 등 천연의 엑기스를 주원료로 혼합하며 단무지의 맛을 보완하여 소비자가 원하는 감칠맛, 향미 등을 부여함으로써 다양한 맛을 느낄 수 있도록 하는 것이다.The pickling sauce is made by mixing natural extracts such as bonito extract, mackerel extract, kelp extract, bay leaf, laurel fragrance, nutmeg extract and sodium 5-inosinate as the main ingredients, and supplementing the taste of pickled radish to give consumers the desired flavor and flavor. It is to let you feel a variety of tastes.
제품완성단계Product completion stage
숙성이 완료되면 조미탱크에서 무를 건져서 탈수시켜 용기에 규격량대로 넣은 후 자동진공포장기로 밀봉한다.When ripening is completed, pickled radish is dried in seasoning tank and dehydrated.
표 1에 표시된 바와 같이 본 발명의 비타민B2를 함유한 노란색 단무지 제조방법에 의해 제조된 구성 성분비는 다음과 같다.As shown in Table 1, the component ratios prepared by the method for preparing yellow radish containing vitamin B 2 of the present invention are as follows.
이와 같이 본 발명의 비타민B2를 함유한 노란색 단무지 제조방법은 무가 65 중량 % 내지 93 중량 % 이고, 식염이 3 중량 % 내지 9 중량 % 이며, 비타민B2가 0.01 중량 % 내지 0.05 중량 % 이고, 절임소스가 0.3 중량 % 내지 1.5 중량 % 이고, 비타민C가 0.03 중량 % 내지 0.1 중량 % 이고, 기타 식품첨가물이 함유되는 것을 특징으로 한다.As described above, the method for preparing yellow radish containing vitamin B 2 of the present invention is 65% by weight to 93% by weight, 3% by weight to 9% by weight of salt, 0.01% to 0.05% by weight of vitamin B 2 , Pickled sauce is 0.3% by weight to 1.5% by weight, vitamin C is characterized by containing 0.03% to 0.1% by weight, and other food additives.
본 발명은 무를 천연의 비타민B2를 이용하여 독특한 밝은 노란색 단무지를 제공하여 식욕을 돋굴 수 있도록 하는 것이다.The present invention is to provide a unique bright yellow radish using natural vitamin B 2 radish to enhance the appetite.
본 발명은 우리 몸에 부족되기 쉬운 비타민B2와 비타민C 등 영양소가 충분히 침투된 단무지를 제공할 수 있는 것이다.The present invention can provide a radish in which nutrients such as vitamin B 2 and vitamin C are easily penetrated into our body.
본 발명은 소비자가 원하는 감칠맛, 향미 등을 부여하는 천연의 절임용 소스(가다랭이 엑기스, 고등어 엑기스, 다시마 엑기스, 월계수 잎, 월계수 향, 육두구 엑기스, 5이노신산나트륨 등)등 천연의 엑기스를 주원료로 혼합하여 단무지의 맛을 다양하게 느낄 수 있도록 하는 것이다.The present invention is mixed with natural extracts such as natural pickles such as bonito extract, mackerel extract, kelp extract, bay leaf, laurel fragrance, nutmeg extract, sodium 5-inosinate, etc. to give the umami, flavor, etc. desired by the consumer It is to make the taste of the radish variety.
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101019515B1 (en) * | 2008-06-02 | 2011-03-09 | 태백시 | Soy preserve of cucumber roll and preparing method thereof |
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2001
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101019515B1 (en) * | 2008-06-02 | 2011-03-09 | 태백시 | Soy preserve of cucumber roll and preparing method thereof |
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