KR20050080424A - Preparation of Diced Green Juice and Powder - Google Patents

Abstract

The present invention is the subject of radish and mixed a variety of materials by shaking the Kakkadugi made through the aging process to shake the granules or powdering through a drying process and the addition of various foods to the granules and powdered water by grinding Preparation of Kaekdugi Juice and Powder by Mixing Separation and Addition and Mixing of Foodstuffs Required for Shaking Juice Concentrates

Description

Preparation of Diced Green Juice and Powder {omitted}

The present invention relates to the production of kakdugi juice and powder that make fermented and dried radish radish to be a new food and nutritious food of various diets by making instant foods rich in nutrition and fiber.

Conventional kakdugi is made of radish as a main ingredient, mixed with various ingredients, and fermented at a certain temperature through a fermentation process for a certain period of time to be placed on a table, or to add kakdugi broth to various dishes. The fermentation aging process and the various materials added are different depending on the climate and climate, and they are all categorized according to the increase and decrease of salinity, and the soups added to the ramen noodles only give the flavor as a spice but have no fiber. .

The present invention developed with reference to such a point is to mix various materials to shake the kakdugi made through fermentation aging process at low temperature or room temperature to shake the granules through granulation and granules, powders Grinding and powdering through the additive mixing process and the foods necessary for shaking and juice concentrate were added and mixed to enable granulation or powdering through the drying process as follows.

1st process shake concentrate process

Fermented fermented radish kakdugi is made into full kakdugi juice through a screw shaker at room temperature.

Second process granulation, powder separation process

The kaekdugi juice prepared by the second process is made into granulated or powdered kakdugi powder through a vacuum drying system.

Third process mixed juice solution manufacturing process.

The mixing ratio of the Kimchi juice produced in the first process is 1kg per weight juice, 20gr red pepper powder, ginger 10gr, garlic juice 20gr, green juice 30gr, the amount of salt, the amount of seasoning, the amount of spices, the amount of organic acids, Add 30 gr of kochujang, 1 gr of vitamin C, and 3 gr of calcium to make a mixed broth at room temperature for at least 10 minutes.

4th process mixed diced powder

The mixed juice solution, which has been mixed in the third process, is produced in the form of granulated or powdered mixed diced powder in a vacuum drying system.

5th process mixed diced powdering process

Kakadugi powder prepared in the 2nd process was prepared as mixed kakdugi powder, and the mixing ratio of kakdugi powder to the weight of kakdugi powder 1kg, red pepper powder 20gr, ginger powder 15gr, garlic powder 20gr, green onion powder 20gr, powdered red pepper paste 50gr, salt Add appropriate amount, seasoning amount, appropriate amount of spices, red amount of organic acids, calcium 3gr, and mix at least 10 minutes at room temperature in the mixer to make powdered mixed diced powder.

Example 1

It is possible to provide a convenient taste and nutritional diet by adding the appropriate amount of kadukgi juice or mixed juice made through the above process according to their diet, such as various types of soup, soup, noodles and bibimbap.

Example 2

It was made possible to provide a convenient and convenient diet by adding appropriate amounts to the various kinds of rice crackers, noodles, soups, bibimbap foods, and various foods prepared in the third, fourth, or fifth process.

The present invention manufactured as described above can be used to add all the foods that are eaten raw raw kakdugi to powder or juice, so that it can be used to add all the foods and functional effects as an instant food, and also to the pizza or foreign food culture It's a kakdugi juice and powder that makes it easy to mix and make fresh flavors and provide enough fiber, especially for people with poor teeth.

Claims (6)

In preparing Kakkaduk flour, Kakdugi, which has been fermented by fermentation, is made into Kakdugi juice through the shaking juice machine, which is the first process, and Kakdugi granules or powder are made by Kakdugi granules through the lyophilizer, which is the second process. Red pepper powder, ginger juice, garlic juice, green juice, salt, seasonings, spices, organic acids, red pepper paste, vitamin C, etc. were added and mixed in the juice solution in a ratio of weight to make a mixed juice solution (third step). The mixed juice produced in the third process was vacuum-freeze-dried to make mixed diced powder.The kimchi powder, red pepper powder, ginger powder, garlic powder, green onion powder, powdered red pepper paste, salt, seasoning, Preparation of Kakadugi juice and powder made by mixing and mixing spices, organic acids, etc. in a ratio of weight ratio. The method according to claim 1, wherein the prepared Kakkaduk juice and flour to produce a full Kakdugi juice through a screw shaker at room temperature. The method according to claim 1, wherein the Kaekdugi juice prepared by the first step is made into granules or powdered Kaekdugi powder through a vacuum drying system to prepare Kakdugi juice and powder. According to claim 1, the mixing ratio of Kaekdugi juice produced in the second process to the weight of the juice 1kg per cent juice weight of red pepper powder 20gr, ginger juice 10gr, garlic juice 20gr, green juice juice 30gr, the amount of salt, the amount of seasoning, the appropriate amount of spices Preparation of kakdugi juice and flour made with mixed juice solution at room temperature for 10 minutes in a mixer by adding a suitable amount of organic acids, pepper paste 30gr, vitamin C 1gr, calcium 3gr. The method according to claim 1, wherein the mixed juice prepared by mixing in the third step is prepared in the form of mixed diced powder and granulated or powdered diced powder in a vacuum drying system. The method according to claim 1, wherein the calcined powder prepared in the third step is made of mixed diced powder, and the mixing ratio of the diced powder to the diced powder is 1kg, powdered powder 20gr, ginger powder 15gr, garlic powder 20gr, green onion powder 20gr. , Powdered red pepper paste 50gr, salt, seasoning, seasoning, seasoning, caustic, calcium, 3gr, mixed at room temperature for 10 minutes or more to make powdered mixed diced powder Manufacturing.