KR20050107166A - Instant korean salad and its preparation which provides quantification of supply quantity of chitosan - Google Patents

Abstract

The present invention provides an instant sprout and a method for producing the same which can be quantified in the amount of chitosan added. More specifically, the present invention provides an instant herb having a preservation, hygiene and improved texture as well as convenience and promptness of a consumer, and capable of quantifying the amount of chitosan added, and a method for preparing the same. The instant herb according to the present invention is a step of boiling the selected or washed raw materials used for the unripe herb or stir-fried herbs, immersing in water, cooling, and dehydrating them. Add the appropriate concentration of chitosan solution in an amount that does not feel the astringent taste of chitosan, and further toss or stir the added chitosan solution to soak the herbs evenly, and finally put the finally obtained herbs into the packaging container And it is prepared by the step of sterile packaging using a lead film.

Description

INSTANT KOREAN SALAD AND ITS PREPARATION WHICH PROVIDES QUANTIFICATION OF SUPPLY QUANTITY OF CHITOSAN}

The present invention relates to an instant sprout and a method for producing the same, which can quantify the amount of chitosan added. More specifically, the present invention relates to an instant herb having a preservation, hygiene and improved texture as well as convenience and promptness of a consumer, and capable of quantifying the amount of chitosan added, and a method for preparing 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 feed it with the seasoning sauce pack. An example of this 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, Korean Laid-Open Patent Publication No. 2003-55223 is a method of immersing chitosan, dehydrating it, packaging it, and providing it to the consumer. However, this method has the disadvantage that it is extremely difficult to precisely control the chitosan content while performing chitosan dipping and dehydration. In addition, it has been found that the product packaging after dipping and dehydration does not provide sufficient effect. Furthermore, the method requires the seasoning and mixing with the seasoning sauce after the consumer unpacks the packaging by separating the seasoning sauce and herbs separately. Therefore, there is a disadvantage in that there is some limitation in the consumer's easy intake.

On the other hand, the method of supplying the finished herbs sterilized packaging in small quantities in a plastic container has the advantage that the consumer can easily ingest, and solve the various disadvantages and reduction of taste by lyophilization. Although the best way is to sterilize and package the finished herbs in plastic containers in small quantities, the freshness of the herbs is the most important factor in determining the success of the product. The method of sterilizing and packaging the finished herbs in a plastic container by mixing or boiling the boiled raw materials and seasoning sauce has a disadvantage of maintaining the freshness of the herbs.

The present invention has been made to solve the above problems, to provide an instant sprout and a method for preparing the same, which has the convenience, speed and convenience of the consumer, hygiene and improved texture, and quantifies the amount of chitosan added.

According to the present invention, in the ready-to-drink products in which the finished herbs mixed with seasoning are sterilized and packaged in a plastic container in a quantitative manner, the instant herbs are immersed in water after poaching the selected and washed raw materials used for the impregnated or stir-fried herbs. After cooling and dehydrating, the washed raw materials are mixed or roasted in a proper seasoning according to the conventional method, and then, a proper concentration of chitosan solution is added in an amount that does not feel astringent taste of chitosan, and the added chitosan solution is added to the herbs. After further mixing or roasting so as to permeate evenly, the finally obtained herbs are put in a packaging container, and an instant herb product capable of quantifying the amount of chitosan added is sterilized using a lead film.

The instant herb product according to the present invention is a step of boiling selected and washed raw materials used for radish herbs or stir-fried herbs, immersing in water, cooling and dehydrating, soaking or washing the washed raw materials in a proper seasoning according to a commercial method. To this, add the appropriate concentration of chitosan solution in an amount that does not feel the astringent taste of chitosan, and further toss or stir the added chitosan solution to soak into the herb, and finally the obtained herbs It is prepared by the step of sterilization and packaging using a lead film.

The instant sprouts and the method for preparing the same according to the present invention can be applied to various radish greens and stir-fried greens, and in particular, selected from the group consisting of host sprouts, broth, sesame sprouts, sesame leaves, red pepper leaves, amaranth herb, spinach, wasabi or rapeseed Roasted herbs selected from the group consisting of radish greens, bracken, taro stalks, butterbur, medicinal herb, sweet potato sprouts or radish radish are preferred.

The present invention relates to an instant herb that can be quantified in the amount of chitosan added with preservation, hygiene and improved texture as well as convenience, speed and convenience of the consumer, wherein the instant herb is boiled selected and washed raw materials used for unsalted herb or stir-fried herb. After immersing in water, cooling and dehydrating, the washed raw material is mixed or roasted with proper seasoning according to the conventional method, and then, the appropriate concentration of chitosan solution is added in an amount that does not feel astringent taste of chitosan. The mixed chitosan solution is additionally mixed or roasted to infiltrate the herb, and then the finally obtained herbs are put into a packaging container and sterilized using a lead film.

The first feature of the instant herb product of the present invention is that the herbs are mixed with seasoning. 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 reduction of the texture due to lyophilization does not occur by sterile packaging and supplying the finished final herb mixed with seasoning. In addition, by providing herbs together with seasoning, the convenience and speed of the consumer are maximized, and the improved texture is provided. In addition, the retention is improved by chitosan as can be seen in the examples described later.

A second feature of the instant herb product of the present invention is that it is possible to quantify the amount of chitosan added. For example, Korean Patent Laid-Open Publication No. 2003-55223 mentioned in the prior art is a method of dipping poached herbs in chitosan, dehydrating them, packaging them, and providing them to consumers. Although not directly presented in the specification of the present invention, the Korean Laid-Open Patent Publication No. 2003-55223 seems to estimate that the seasoning sauce is packaged separately. Apart from the fact that the method does not have a particular advantage in the manufacturing process, it is almost impossible to quantify the content of chitosan. For example, if immersed herbs in the chitosan solution are immersed in the process, the moisture contained in the bladded herbs (of course, it is not possible to keep the moisture content of the boiled herbs constant) will change the concentration of the chitosan solution. will be. Thus, the chitosan solution in which the boiled herb is immersed once will change its concentration, and thus the additionally supplied herb should be immersed in a fresh chitosan solution or additionally supplied chitosan to the aqueous solution. In addition, the concentration of chitosan coated on the herb can be changed rapidly by the dehydration process. If dehydration of the whole herb is not evenly carried out, other herbs of chitosan content will be obtained locally, which leads to a problem of not keeping the texture of the product constant. In addition, the Korean Laid-Open Patent Publication No. 2003-55223, in addition to dehydrating by hand squeeze the herbs if necessary, the consumer must mix the seasoning sauce. And, in order to provide the marinade sauce in a separate pack it is required to process the packaging to bee. In contrast, the present invention can keep the content of chitosan constant by adding chitosan in the final process after mixing or roasting the herbs, which significantly improves the reproducibility of the product.

The instant herb according to the present invention comprises the steps of A) boiled pickled and washed raw materials used for uncooked herbs or stir-fried herbs, followed by immersion in water, cooling, and dehydrating; Roasting step, C) Add the appropriate concentration of chitosan solution in an amount that does not feel the astringent taste of chitosan, and additionally mix or stir the added chitosan solution so that it is evenly soaked in the herbs, D) Final The obtained herbs are put into a packaging container and prepared by sterilizing packaging using a lead film. At this time, in order to further increase the chitosan content, an optional process may further include a step of immersing the dehydrated raw material obtained as a result of the step A) in the chitosan solution and dehydrating.

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

Example 1

(1) Materials: Spinach, pumpkin, 3% high molecular weight chitosan (MW 150,000) lactic acid solution

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

(3) Experiment Method

For the spinach and pumpkin, the former was blanched according to the conventional method, seasoned and seasoned. To 100 g of spinach, 2 ml of 3% chitosan lactic acid solution (MW 150,000) was added and sealed again. The pumpkin was roasted according to the conventional method, and then, 2 ml of 3% chitosan lactic acid solution (MW 150,000) was added to 100 g of pumpkin, and then roasted, cooled, sealed, and stored in a 7 ° C. refrigerator to prepare a sample. To measure the total bacterial count, 25 g of each herb was taken in a sterile 250 ml beaker, quantitated to 250 ml with sterile physiological saline, and placed in a Stormark plastic bag and crushed with a storcher (Seward, stomacher 400, USA). After diluting the filtrate filtered with gauze by 10-fold dilution method, 1 ml of the diluent was dispensed into a disposable petri dish, sterilized in advance and mixed with an appropriate amount of PCA medium, which had been adjusted to 45 ° C, and incubated in a 37 ° C incubator for 2 days. The number of colonies formed afterwards is expressed as cfu log / g. And the pH of the filtrate was measured directly with a pH meter (Istek Model 730p, Korea).

(4) experimental results

Spinach, spinach, squeezed and marinated spinach, prepared with spinach x, spinach o with chitosan lactic acid solution, chopped zucchini and amber x After the solution was treated and sealed by dividing into another roasted (amber o), the change of pH and total bacterial count were measured while storing at 7 ° C. for 5 days, and the results are shown in FIGS. 1 and 2.

In FIG. 1, the initial pH of spinach was 6.34 and 6.31 for spinach x and spinach o, respectively, which was about 0.03 low because of the addition of chitosan. On day 2, there was little change in pH, and it increased slightly until day 4. The control and sample were increased by 0.13 and 0.10 compared to the first day, and on day 5, the control was lowered by 0.07 again. . In the case of roasted pumpkin, the first pH of the control (amber x) and the sample (amber o) were 6.22 and 6.18, which were slightly lower than those of spinach. After 5 days, the change was very small at 6.24 and 6.21.

Figure 2 examines the change in the total number of bacteria during storage, the chitosan treated group was detected less bacteria than the untreated group, and this phenomenon was shown to maintain the form up to 5 days. In other words, the control and test of spinach were 4.5 and 4.28 cfu log / g, and the control and test of pumpkin were 3.1 and 2.85 cfu log / g, respectively. There were few, but gradually increased from day 3, the total bacterial counts of spinach control and test were 6.18, 5.79 cfu log / g, and pumpkin were 5.26, 4.80 cfu log / g, respectively. In conclusion, the addition of chitosan lactic acid solution to both spinach and zucchini was shown to inhibit the microorganisms compared to no addition.

Example 2

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

(2) Equipment: Stomark, Stomark plastic bag, gauze, Petri dish, PCA medium, incubator, beak, 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) Scientific Society , 34 (5), 927-930 (2002)}, the above results mean that the antibacterial effect by chitosan may be different depending on the chitosan treatment method.

The instant sprouts and the method for preparing the same according to the present invention can be applied to various radish greens and stir-fried greens, and in particular, selected from the group consisting of host sprouts, broth, sesame sprouts, sesame leaves, red pepper leaves, amaranth herb, spinach, horseradish or rapeseed. Roasted herbs selected from the group consisting of radish greens, bracken, taro stalks, butterbur, medicinal herb, sweet potato sprouts or radish radish are preferred.

The instant herb product of the present invention is that the first herb is supplied with seasoning. By sterilizing and packaging the final herbs mixed with seasoning, the texture of lyophilization is not reduced, and the convenience and speed of consumers are maximized and the texture is improved. Second, the instant herb product of the present invention can quantify the amount of chitosan added. After mixing or roasting the herbs, the chitosan content can be kept constant by adding chitosan in the final process, which significantly improves the reproducibility of the product. 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 graph showing a change in pH during storage of instant herbs according to Example 1.

2 is a graph showing a change in the total bacterial count during storage of instant herbs according to Example 1.

3 is a graph showing a change in pH during storage of instant herbs according to Example 2.

4 is a graph showing a change in the total number of bacteria during storage of instant herbs according to Example 2.

Claims (5)

In the instant herb product in which the finished herbs mixed with seasoning are sterilized and packaged in a plastic container in a quantitative manner, the instant herb is boiled in water and then dehydrated in water and then dehydrated. After the washed raw material is mixed or roasted in a proper seasoning according to the conventional method, the appropriate concentration of chitosan solution is added thereto in an amount that does not feel astringent taste of chitosan, and the added chitosan solution can be evenly soaked in the herbs. After further mixing or roasting so that the finally obtained herbs are put into a packaging container, the ready-to-eat herbal products capable of quantifying chitosan added amount, which are sterilized and packaged using a lead film. The instant herb product according to claim 1, 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 herb product according to claim 1, wherein the herbs are selected from the group consisting of ferns, taro sacks, butterburs, medicinal herbs, sweet potato sprouts, and radish radish. A) dehumidifying selected and washed raw materials used for untreated herbs or stir-fried herbs, immersed in water, cooled, and dehydrated; B) mixing or roasting the washed raw materials in the appropriate seasoning according to the commercial law; C) adding the appropriate concentration of chitosan solution in an amount that does not feel the astringent taste of chitosan, and further tossing or roasting the added chitosan solution so as to permeate the herbs evenly; D) A method for producing the instant herb product according to claim 1, comprising the step of putting the finally obtained herbs into a packaging container and sterilizing them using a lead film. The method according to claim 4, further comprising performing a step of dipping the dehydrated raw material obtained as a result of step A) in a chitosan solution and dehydrating it, followed by step (B).