KR20050107165A - Instant korean salad and its preparation - Google Patents

Abstract

The present invention relates to instant herbs and methods for their preparation. More specifically, the present invention relates to instant herbs having a preservation, hygiene and improved texture as well as convenience and speed of the consumer, and a method for producing the same. The instant herb according to the present invention is boiled with selected and washed raw materials, washed with water, immersed in a chitosan solution, and then put into a container without dehydration, and the container is sterilized using a lead film. Step, the packaged instant herbs are prepared by the step of packaging with a seasoning sauce pack.

Description

Instant herbs and preparation method thereof {INSTANT KOREAN SALAD AND ITS PREPARATION}

The present invention relates to instant herbs and methods for their preparation. More specifically, the present invention relates to instant herbs having a preservation, hygiene and improved texture, as well as convenience and speed of the consumer, and a method for producing the same.

The most striking feature of modern society's diet is its tendency to instantaneous (or instantaneous). This improvisation (or instantification) is showing signs of further expansion in satisfying consumer convenience and speed in busy modern life. Along with this trend, a variety of instant foods are emerging. Representative examples of instant food include instant rice. Regarding the instant mess, refer to Korean Patent Laid-Open No. 86-6215 and Korean Patent No. 1996-9715. Another instant food is an instantized sauce such as instant curry or instant jjajang, and another example is an instant porridge product such as instant seaweed porridge (Korean Patent No. 174822).

The demands of the instant foods are steadily increasing in that they satisfy the quick convenience of consumers, and the popularity of instant foods is explosive when the quick convenience and hygiene and improved aesthetics are provided. The instant Miban, which is marketed under the trade name "Hatban," has not only satisfied the needs of consumers' convenience and speed, but also has been honored as the best hit product for several years with the same aesthetic as having just cooked rice.

The most inferior to this instantaneous trend is herbs. In department stores or marts, the raw materials (or raw materials) of the herb are sold in a dried state, or the salesmen carry the boiled raw herbs in seasoning sauces in small quantities and sell them in containers. The sale of the finished herbs by the salesman has the advantage that the consumer does not need to cook specially and can enhance the aesthetics of the herbs, but as the finished herbs are easily exposed to the external environment, the deterioration or decay progresses rapidly. There is a problem that there is a fear that the aesthetics will fall easily. In addition, there is a problem that the economic ratio is gradually deteriorating as the labor cost ratio of the salesperson is high and the labor cost of the salesperson increases.

Attempts have been made to deviate from the sale of the finished herb through the salesperson. One such attempt is to store the lyophilized raw material in a vacuum-packed plastic container and to feed it with the seasoning source pack, and the other is to vacuum-sterilize and package the finished herb into the plastic container in small quantities. An example of the former is Korea Patent Publication No. 1996-16748. According to the method for producing herbs described in the publication, boiled and washed raw materials and then rapidly frozen them, lyophilized and stored in a dehumidified packaging container, vacuum sterilized packaging and supplying them with the pre-packed seasoning sauce It includes. The consumer purchases the instant herbs, adds water to the packaging container, waits for moisture to soak into the herbs, and then adds the enclosed seasoning sauce to prepare the herbs after ingesting them. The instant herb by lyophilization has the advantage of having an extended shelf life and improved hygiene, but has a significant disadvantage that its aesthetics and color, flavor and shape, such as deterioration. In general, lyophilized products after boiling are easy to penetrate moisture, so that the seasoning is stuck to the outside of the raw material by inadequate moisture control, and the seasoning may not be absorbed properly into the herbs. This deformation may cause shrinkage. In addition, chemical changes such as enzymatic reactions may occur, resulting in browning, and the fragrance of the original material may be lost.

On the other hand, the method of supplying the finished herb by vacuum sterilization packaging in small quantities in a plastic container has the advantage that the consumer can be easily ingested, and can solve various disadvantages and reduction of taste by lyophilization. However, this approach suffers from the reduced freshness of herbs. In general, it is known that ingesting herbs within about 2 hours after mixing with seasoning sauce provides the best texture. However, the method of vacuum-packing the finished herbs in a plastic container by mixing the boiled raw materials and seasoning sauces is difficult to satisfy these conditions, and has a problem that the shelf life of the product is shortened as the seasoning sauces are soaked.

The present invention is to solve the above problems, and more specifically, to solve the problem of the lyophilization and the problem of the sterile packaging of the finished herbs at the same time. The present inventors boiled the selected and washed raw materials, washed with water, immersed in chitosan solution and put in a container in the undehydrated state, sterilizing and packaging the container using a lead film, packaged instant herbs It was confirmed that the above problems can be solved by supplying to the consumer with a quantitative seasoning sauce pack.

The present invention relates to an instant herb having convenience, quickness, and preservation, hygiene, and improved texture of the consumer, wherein the instant herb is washed with water after poaching selected and washed raw materials, and then immersed in a chitosan solution. Step of putting it in a container in a state that is not dehydrated, the step of sterilizing packaging the container using a lead film, characterized in that the packaged instant herbs are supplied with a seasoning sauce pack of quantification.

1 is a cross-sectional view of an instant sprout product according to the present invention. As shown in FIG. 1, the instant herb product according to the present invention is a herb (1) absorbed chitosan having a natural antibacterial action and stored in a plastic container (2), sealed with a lead film (3) It is. The instant herb product is sold with a seasoning sauce pack (4). The instant herb product 100 of the present invention is refrigerated at about 5-10 ° C. If the consumer wants to ingest the herb (1), the lead film (3) for packaging the instant herb product, and then squeeze the water of the herb appropriately, and then add the seasoning sauce pack (4) of the above-mentioned quantity to each other Ingested by mixing. In the instant herb product of the present invention, the herb (1) is present in a boiled state, thus completing the herb immediately, it is possible to easily sample the herb in a short time.

The first feature of the instant herb product of the present invention is that the herb 1 is fed in a boiled state. As mentioned in the prior art, there was a freeze-dried product as an example of a conventional instant herb product, but there was a remarkable problem that the texture is reduced. However, the present invention has the advantage that the boiled herb (1) is supplied in a state in which chitosan is absorbed, so that a decrease in texture due to lyophilization does not occur.

A second feature of the instant herb product of the present invention is that the boiled herb 1 and seasoning sauce 4 are supplied separately from each other. As mentioned in the prior art, when the boiled herbs 1 are supplied mixed with the seasoning sauce 4, there is a disadvantage that the freshness of the herbs is reduced and the shelf life is shortened. These products require the use of preservatives that are harmful to the human body, and often result in a significant decrease in texture due to excessive use of preservatives. In the present invention, since the boiled herb 1 and the seasoning sauce 4 are supplied separately from each other, this problem does not occur at all.

A third feature of the instant herb product of the present invention is that the boiled herb 1 is supplied with chitosan absorbed. As can be seen in detail in the Examples to be described later, the treatment of boiled herbs (1) with chitosan various advantages according to chitosan, for example, the role of adsorbing and excreting excess harmful cholesterol in the body, blood sugar control and In addition to the effects of improving liver function, the release of heavy metals and pollutants in the body, chitosan inhibits the progression of herbs, thereby enhancing the preservation of herbs. Thus, the freshness and shelf life of instant herbs are significantly increased.

On the other hand, Figure 2 is a cross-sectional view showing a more preferred embodiment of the present invention, the seasoning source pack 4 is accommodated in the accommodating portion 5 formed on one side of the plastic container 2 to the seasoning source pack (4) We can reduce the trouble of fixing with tape one by one.

In the method for producing an instant herb product according to the present invention, the raw rinsed raw material is boiled, and then rinsed with water and dehydrated first, and then immersed in a chitosan solution and then put into a container in an undehydrated state. Sterilizing and packaging using a lead film, the packaged instant herbs are packaged with a seasoning sauce pack of quantification. At this time, the herbs immersed in the chitosan solution are put into the container with only the excess filtrate removed, not dehydrated.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1

(1) Material: spinach, 0.1% polymer chitosan solution (MW 500,000)

(2) Equipment: Stomark, Stomark plastic bag, gauze, Petri dish, PCA medium, incubator, beaker, pipette, packing machine, etc.

(3) Experiment Method

① Poach selected and washed raw materials.

② It was washed using the following ground water.

③ Rinse the dehydrated herbs in 0.1% polymer chitosan solution (dissolved in 0.5% lactic acid solution).

④ We seal by next 100 g of each herb (chitosan untreated ball and chitosan treated ball).

⑤ Store each packaged herb in 7 ℃ cold storage.

⑥ At the interval of one day, 25 g of untreated chitosan and chitosan treated herbs were quantitated with 250 ml of sterilized water, followed by stomacing and filtration with gauze.

⑦ Measure the pH of each filtrate.

⑧ Dilute each filtrate by 10-fold dilution method, smear in PCA medium and incubate at 37 ° C for 48 hours to count the number of colonies.

(4) experimental results

After squeezing the spinach in accordance with the Commercial Law, rinse and rinse in the final water. Seal the spinach in a non-dehydrated state (spinach 1, indicated with "■") and dehydrated (spinach 2, indicated with "●"), and rinse 0.1 After 2 minutes of immersion in% chitosan solution, sealed in dehydrated state (spinach 3, indicated with "▲") and dehydrated state (spinach 4, indicated with "▼") and stored in a refrigerator at 7 ℃ for 1 to 5 days PH and viable cell count were measured, and the results are shown in FIGS. 3 and 4.

Figure 3 is a graph showing the pH change during the storage of instant herbs, the pH change during storage of instant herbs, the change from storage 1 day to storage 5 days finally rinsed with water and treated with dehydrator (spinach 2) and chitosan treatment In the non-dehydrated spheres (spinach 3), there was no change in pH. The water rinsed and dehydrated spinach (spinach 1) and the chitosan-dehydrated spinach (spinach 4) tended to rise slightly at 3 days, but slightly decreased at 4 and 5 days.

Figure 4 is a graph showing the change in the total number of bacteria during storage of instant herbs, the total number of bacteria after dehydration (spinach 3) after chitosan treatment was about 2.3 log cfu / g after one day. In contrast, the total bacterial counts of the seals (spinach 1) that were rinsed with water and not dehydrated (spinach 1), and the seals that were rinsed and dehydrated with water (spinach 2) and dehydrated seals (spinach 4) after chitosan treatment ranged from 3.0 to 4.0 log cfu / g. As was rather high. In addition, the seals that were not dehydrated after chitosan treatment (spinach 3) had a total bacterial count of 6.0 log cfu / g after 5 days. ) Shows that corruption is progressing considerably, from 7.6 to 8.1 log cfu / g (co-author Yoon Hye-kyung et al .: Food Hygiene, Hyoil Publishing Co., p. 92-94 (2002)}. Kim et al also reported that the initial aerobic and mesophilic bacterial counts after boiling spinach exceeded 3 log cfu / g (Kim, Hye-Jung, Park Jae- Gap, Lee Dong- Sun, Baek Hyun- Dong : Changes in Markers and Pathogenic Bacteria in Cook-chill Processing of Spinach, Korean Foods) The Korean Society of Science , 34 (5), 927-930 (2002)}, suggests that low initial bacterial counts in spinach 3 seals should be regarded as the primary effects of chitosan.

Example 2

Manufacture of Instant Yam

After harvesting the true greens, one of the wild vegetables that tastes in spring, in the field, only the best was selected. It was cleaned and washed three times with purified water. After that, it was boiled in cutting water, marched in cold water, and dehydrated. Thereafter, weighed and weighed in units of 100 g, it was immersed in the chitosan solution and then placed in a plastic container without dehydration. It was sterilized and packaged using a lead film. Seasoning sauce was 3 tbsp soy sauce, 2 tbsp chopped green onion, 1 tbsp chopped garlic, 20-30 sesame salt, 2-3 drops of sesame oil mixed in a pack sterilized packaging. Thereafter, the instant Chinese sprouts product was refrigerated.

Comparative Example 1

Selecting, washing, and soaking process of yam were carried out in the same manner as in Example 2. Thereafter, the dehydrated herbs were rinsed with cold water, weighed, weighed in units of 100 g, and dehydrated. After lyophilization of the obtained green sprouts it was put into a plastic container and vacuum sterilized packaging. It was provided with seasoning sauce pack.

Comparative Example 2

The true greens were harvested from the field, then trimmed and washed three times with purified water. Then, boiled in boiling water, rinsed in cold water and squeezed. Then, weighed and weighed in units of 200 g, cut into 5-7 cm size, mixed with the sauce and put into a plastic container. The sauce was mixed with 3 tablespoons of soy sauce, 2 tablespoons of chopped green onion, 1 tablespoon of chopped garlic, 20-30 sesame salts and 2-3 drops of sesame oil. Thereafter, the instant Chinese sprouts product was refrigerated.

Experiment result

The true greens products obtained in Examples 2 and Comparative Examples 1 and 2 were refrigerated at 7 ° C. for 5 days and then evaluated for simplicity, hygiene, shelf life, and texture, and the results are shown in Table 1.

Simplicity Hygiene Expiration date Texture Example 2 ○ ◎ ○ ◎ Comparative Example 1 △ ◎ ◎ X Comparative Example 2 ◎ ○ X △

(◎: Very good, ○: Excellent, △: Normal, X: Bad)

As can be seen in Table 1, the instant herb product of the present invention provided excellent results in both simplicity, hygiene, preservation and texture. On the contrary, in the case of Comparative Example 1, the preservation properties were remarkably excellent according to freeze-drying, but the flavor of indigenous herbs was not felt at all. In the case of Comparative Example 2, the herbs were mixed with the seasoning sauce, whereby the freshness of the herbs was reduced, the decay progressed considerably, and the preservation and texture were reduced.

The instant herb product of the present invention can be applied to radish herbs such as mung bean sprouts, broth, sesame sprouts, sesame leaves, red pepper leaves, amaranth herb, spinach, horseradish, and rapeseed. Also, in the case of stir-fried herbs such as bracken, taro, buckwheat, savory herbs, sweet potato sprouts, and radish, after dehydrating water from the ready-to-eat herbs, fry the herbs with a small amount of oil (oil and fat), Mix together and eat. In the case of maintenance, it may be provided together in the form of a pack.

The instant herb product of the present invention is not only to solve the problem of reducing the texture caused by the conventional lyophilized product by supplying the herbs boiled, second, the conventional herb by separately supplied with herbs and seasoning sauce It is possible to solve the problem of reducing the freshness of herbs, which is a problem when it is mixed with the seasoning sauce.In addition to the various advantages of chitosan when the boiled herbs are treated with chitosan, chitosan suppresses the progress of herb rot, The freshness and shelf life of instant herbs is significantly increased. Therefore, the instant herb product of the present invention can significantly improve the consumption of the herb product, which is gradually being reduced in consumption, and has the advantage of improving the eating habits that are gradually being westernized. In particular, even if you want to eat herbs, you are not accustomed to grooming and cooking, it is preferable to double-income couples who can not stop by the market for a long time after seeing the intestines.

Those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. Therefore, the above-described embodiments are to be understood as illustrative in all respects and not as restrictive. The scope of the present invention is represented by the following claims, and it should be construed that all changes or modifications derived from the meaning and scope of the claims and equivalent concepts thereof are included in the scope of the present invention.

1 is a cross-sectional view showing a preferred embodiment of the instant herb product of the present invention.

Figure 2 is a cross-sectional view showing a more preferred embodiment of the instant herbs product of the present invention.

3 is a graph showing the change in pH during the storage of instant herbs.

Figure 4 is a graph showing the change in the total number of bacteria during storage of instant herbs.

Claims (6)

In the instant herb product, the herb is in a poached state, the preservation property and the chitosan having a natural antibacterial action is absorbed and sterilized and packaged in a lead film in the container, it is supplied with a seasoning sauce pack of instant Herb products. The instant herb product according to claim 1, wherein the herbs are boiled with selected and washed raw materials, washed with water, immersed in a chitosan solution, and then introduced into a container in an undehydrated state. The instant herb product according to claim 1 or 2, wherein the herb is an impregnated herb selected from the group consisting of mung bean sprouts, broth, sesame greens, sesame leaf, red pepper leaf, amaranth herb, spinach, horseradish or rapeseed. . The instant herbs according to claim 1 or 2, wherein the herbs are selected from the group consisting of ferns, taro sacks, coltsfoot, medicinal herbs, sweet potato sprouts, and radish, and further supplied with fats and oils for roasting them. product. The instant herb product according to any one of claims 1 to 4, wherein an accommodating part is provided on one side of the container, and a seasoning sauce pack is accommodated in the accommodating part. Boiling selected and washed raw materials in boiling water, Washing the boiled raw material with cold water and immersing it in chitosan solution and putting it in a plastic container in an undehydrated state. Sterilizing the plastic container using a lead film; A method for producing the ready-to-eat vegetable product of claim 1, comprising packaging the packaged plastic container with a seasoning sauce pack.