KR20090013931A - Seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish - Google Patents

Seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish Download PDF

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KR20090013931A
KR20090013931A KR1020070078093A KR20070078093A KR20090013931A KR 20090013931 A KR20090013931 A KR 20090013931A KR 1020070078093 A KR1020070078093 A KR 1020070078093A KR 20070078093 A KR20070078093 A KR 20070078093A KR 20090013931 A KR20090013931 A KR 20090013931A
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weight
parts
radish
seasoning
pickled radish
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KR1020070078093A
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KR100884721B1 (en
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강삼문
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강삼문
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    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L27/30—Artificial sweetening agents

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A seasoning solution for pickled radish, and a method for preparing the preservative-free pickled radish by using the seasoning solution are provided to prevent the deterioration of taste due to addition of calcium. A seasoning solution for pickled radish comprises 100 parts by weight of the white vinegar prepared by fermenting corn, and 5-10 parts by weight of an additive which comprises 6-10 parts by weight of the lemon concentrate, 5~8 parts by weight of the and enzyme treated stevia, 1~2 parts by weight of a gardenia yellow, 1~2 parts by weight of DL-malic acid, 0.5~1 parts by weight of vitamin C, 0.3~0.7 parts by weight of citric acid, 0.1~0.2 parts by weight of thiamin lauryl sulfate, and 0.1~0.2 parts by weight of an extract of grapefruit seed.

Description

단무지 제조용 조미액 및 이를 이용한 단무지 그리고 단무지의 제조방법{seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish}Seasoning sauce for pickling radish and production of pickled radish and pickled radish using same {seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish}

본 발명은 단무지 제조용 조미액 및 이를 이용한 단무지의 제조방법에 관한 것으로 옥수수를 발효시킨 화이트식초에 기타 첨가물을 투입하여 제조한 단무지 제조용 조미액과 이를 이용하여 단무지를 제조하는 방법에 관한 것이다.The present invention relates to a seasoning solution for producing radish, and to a method for producing a radish using the same relates to a seasoning solution for producing radish prepared by adding other additives to the white vinegar fermented corn and a method for producing a radish using the same.

중식당에서 중국음식과 함께 제공되거나 김밥의 속재료로 많이 사용되는 단무지는 무를 소금에 절인 후 숙성시킨 후 탈염하고 이를 조미액에 담궈 조미한 후 포장하여 출고하게 된다.The pickled radish, which is served with Chinese food in Chinese restaurants or used as an ingredient of gimbap, is salted, aged, and then desalted, seasoned with seasoning, and then packed and shipped.

여기서 상기 단무지의 맛을 좌우하는 것은 상기 조미액의 성분에 의해 결정된다. 일반적으로 식초나 감미료 그리고 착색제 그리고 방부제 등을 첨가하여 조미액을 제조하게 된다.The influence of the taste of the pickled radish is determined by the components of the seasoning liquid. Generally, seasoning liquid is prepared by adding vinegar, sweetener, coloring agent, and preservative.

종래의 단무지 제조용 조미액은 맛과 색상을 고려하여 제조되어 영양의 불균형을 이루게 된다는 문제점이 있다.The conventional seasoning solution for pickled radish has a problem in that it is prepared in consideration of taste and color to achieve nutritional imbalance.

본 발명은 상기의 문제점을 해결하기 위해 발명된 것으로 조미액에 칼슘, 비타민등의 다양한 성분을 첨가하여 영양의 균형을 도모하며 첨가물에 의해 발생하는 맛의 저하를 방지할 수 있는 단무지 제조용 조미액을 제공하는 것을 주 목적으로 한다.The present invention has been invented to solve the above problems to add a variety of ingredients such as calcium, vitamins to the seasoning liquid to promote the balance of nutrition and to provide a flavoring solution for producing pickled radish that can prevent the deterioration of taste caused by the additives The main purpose.

본 발명은 상기의 목적을 달성하기 위해 안출된 것으로 재단한 무를 담궈 조미숙성시키는 단무지 제조용 조미액에 있어서, 옥수수를 발효시켜 만든 화이트식초 100 중량부에 대해 레몬농축액 6내지 10 중량부와 효소처리스테비아 5 내지 8 중량부와 치자황색소 1 내지 2 중량부와 DL-사과산 1 내지 2 중량부와 비타민C 0.5 내지 1 중량부와 구연산 0.3 내지 0.7 중량부와 비타민B1라우릴황산염 0.1 내지 0.2 중량부와 자몽종자추출물 0.1 내지 0.2 중량부로 이루어지는 첨가물을 물 100중량부에 대해 5내지 10 중량부의 비율로 투입하여 배합된 것을 특징으로 하는 무방부제 단무지 제조용 조미액을 기술적 요지로 한다.The present invention is prepared in order to achieve the above object, in the seasoning for preparing radish pickled radish, seasoned with radish, lemon concentrate 6 to 10 parts by weight and 100 parts by weight of white vinegar made from fermented corn and enzyme treatment stevia 5 To 8 parts by weight, 1 to 2 parts by weight of gardenia yellow pigment, 1 to 2 parts by weight of DL-peric acid, 0.5 to 1 parts by weight of vitamin C, 0.3 to 0.7 parts by weight of citric acid, and 0.1 to 0.2 parts by weight of vitamin B1 lauryl sulfate and grapefruit The seasoning solution for preparing an unpreservative radish pickled radish is characterized in that it is blended by adding an additive consisting of 0.1 to 0.2 parts by weight of seed extract in a ratio of 5 to 10 parts by weight with respect to 100 parts by weight of water.

바람직한 실시예에 따르면 상기 첨가물은 화이트 식초 100중량부에 대해 0.6 내지 1.2 중량부의 이온화칼슘이 더 포함되는 것을 특징으로 한다.According to a preferred embodiment the additive is characterized in that it further comprises 0.6 to 1.2 parts by weight of calcium ion based on 100 parts by weight of white vinegar.

바람직한 실시예에 따르면 상기 이온화칼슘은 탄산칼슘 100중량부에 대해 구연산 40 내지 60 중량부와 DL-사과산 40 내지 60 중량부와 텍스트린 0.7 내지 1.2 중량부와 정제수 0.7 내지 1.2 중량부의 비율로 이루어지는 것을 특징으로 한다.According to a preferred embodiment, the ionized calcium comprises 40 to 60 parts by weight of citric acid, 40 to 60 parts by weight of DL-peric acid, 0.7 to 1.2 parts by weight of texturing, and 0.7 to 1.2 parts by weight of purified water, based on 100 parts by weight of calcium carbonate. It features.

바람직한 실시예에 따르면 상기 첨가물은 화이트 식초 100중량부에 대해 에리스리톨 1 내지 1.5 중량부와 중량부와 스위트메이트 1.2 내지 2 중량부를 더 포함하게 되는 것을 특징으로 한다.According to a preferred embodiment the additive is characterized in that it further comprises 1 to 1.5 parts by weight of erythritol and 1.2 to 2 parts by weight of sweet mate with respect to 100 parts by weight of white vinegar.

그리고 상기의 조미액으로 조미숙성하여 제조한 것을 특징으로 하는 무방부제 단무지를 또 다른 기술적 요지로 한다. And the preservative-free pickled radish, characterized in that prepared by seasoning with the above-mentioned seasoning liquid is another technical gist.

또한 입고된 무를 탈염한 후 세척하고 제단하는 1단계와; 재단된 무를 상기 조미액에 담궈 조미숙성시키는 2단계와; 조미숙성된 무를 용기에 담고 조미액을 충진한 후 포장하게 되는 3단계를 포함하여 구성되는 것을 특징으로 하는 무방부제 단무지의 제조방법을 또 다른 기술적 요지로 한다.In addition, the first step of desalting the washed radish after wearing and altar; Two stages of seasoning by soaking the cut radish in the seasoning solution; Another method of manufacturing a preservative-free radish is characterized in that it comprises a three stages to put the seasoned radish in a container and then filled with seasoning liquid.

본 발명의 단무지 제조용 조미액에 의하면 비타민 C 등의 첨가물을 투입하여 영양이 뛰어나며 구연산, 사과산, 텍스트린, 스위트메이트 등을 첨가하여 칼슘 등의 첨가로 인한 맛의 저하를 방지하여 맛과 영양이 뛰어난 단무지를 제조할 수 있다.According to the seasoning solution for producing pickled radish according to the present invention, by adding an additive such as vitamin C, it is excellent in nutrition, and by adding citric acid, malic acid, textine, sweet mate, etc. to prevent deterioration of taste caused by the addition of calcium, etc. Can be prepared.

또한 식초를 주성분으로 하여 세균의 번식을 억제할 수 있어 방부제를 사용할 필요가 없다는 효과도 있다.In addition, the vinegar as a main component can suppress the growth of bacteria, there is an effect that there is no need to use a preservative.

이하에서는 바람직한 실시예에 따른 단무지 제조용 조미액에 대해 설명하기로 한다.Hereinafter, the seasoning solution for preparing pickled radish according to a preferred embodiment will be described.

본 발명의 조미액은 먼저 옥수수를 발효시켜 만든 화이트식초 10kg에 대해 레몬농축액 800g과 효소처리스테비아 600g과 치자황색소 100g과 DL-사과산 100g과 비타민C 100g과 구연산 50g과 비타민B1라우릴황산염 10g과 자몽종자추출물 10g 혼합하게 된다. The seasoning liquid of the present invention is first prepared by fermenting corn, 10g of white vinegar, 800g of lemon concentrate, 600g of enzyme treatment stevia 600g, 100g of gardenia yellow pigment, 100g of DL-apple acid, 100g of vitamin C, 50g of citric acid, 10g of vitamin B1 lauryl sulfate and grapefruit 10 g of seed extract are mixed.

여기서 칼슘을 보충하기 위해 이온화칼슘을 100g 가량 넣는 것도 무방하다. 이때 상기 이온화칼슘은 탄산칼슘 50g과 구연산 25g과 DL-사과산 25g 그리고 텍스트린 0.5과 정제수 0.5g을 혼합하여 제조하게 된다.Here, 100g of calcium ion may be added to replenish calcium. At this time, the ionized calcium is prepared by mixing 50 g of calcium carbonate, 25 g of citric acid, 25 g of DL-peric acid, 0.5 g of textine, and 0.5 g of purified water.

또한 상기 혼합물에 감미를 위하여 에리스리톨 100g과 스위트메이트 150g을 더 첨가하는 것도 무방하다.In addition, 100 g of erythritol and 150 g of sweetmate may be added to the mixture for sweetening.

상기와 같이 혼합된 혼합물을 희석시키기 위해 물 150kg을 넣어 조미액을 만들게 된다.In order to dilute the mixed mixture as described above, 150kg of water is added to make a seasoning liquid.

이하에서는 상기와 같이 제조된 조미액을 사용하여 단무지를 제조하는 방법에 대해 설명하기로 한다.Hereinafter, a method of preparing pickled radish using the seasoning liquid prepared as described above will be described.

소금에 절여진 무가 입고되면 먼저 탈염작업을 수행하게 된다. 상기 탈염작업은 무를 물에 담궈 일정시간 두어 내부에 스며들어있는 소금을 제거하는 과정이다. 상기 무를 담궈두는 시간은 무 내에 포함된 염분의 양에 따라 적절히 조절하게 된다. When salted radish is stocked, it is first desalted. The desalting operation is a process of removing the salt that has soaked inside the radish in water for a certain time. The time for soaking the radish is appropriately adjusted according to the amount of salt contained in the radish.

상기와 같이 탈염이 된 무는 세척을 한 후 재단하게 된다. 일정한 크기로 재단한 후 상기 무를 상술한 조미액에 담궈 조미액이 무 내에 스며들도록 하여 조미가 이루어지도록 한다.The desalted radish as described above is cut after washing. After cutting to a certain size, the radish is soaked in the above-mentioned seasoning liquid so that the seasoning liquid penetrates into the radish to be seasoned.

이후 상기 조미된 무를 용기에 담고 상기 용기내에 상기 조미액을 담은 후 포장하여 출고하게 된다.Thereafter, the seasoned radish is placed in a container, the seasoning liquid is contained in the container, and then packed and shipped.

Claims (6)

재단한 무를 담궈 조미숙성시키는 단무지 제조용 조미액에 있어서,In the seasoning liquid for the production of pickled radish which is seasoned with soaked cut radish, 옥수수를 발효시켜 만든 화이트식초 100 중량부에 대해 레몬농축액 6내지 10 중량부와 효소처리스테비아 5 내지 8 중량부와 치자황색소 1 내지 2 중량부와 DL-사과산 1 내지 2 중량부와 비타민C 0.5 내지 1 중량부와 구연산 0.3 내지 0.7 중량부와 비타민B1라우릴황산염 0.1 내지 0.2 중량부와 자몽종자추출물 0.1 내지 0.2 중량부로 이루어지는 첨가물을 물 100중량부에 대해 5내지 10 중량부의 비율로 투입하여 배합된 것을 특징으로 하는 무방부제 단무지 제조용 조미액.6 to 10 parts by weight of lemon concentrate, 5 to 8 parts by weight of enzyme treatment stevia, 1 to 2 parts by weight of gardenia yellow pigment, 1 to 2 parts by weight of DL-peric acid and vitamin C 0.5 To 1 part by weight, 0.3 to 0.7 parts by weight of citric acid, 0.1 to 0.2 parts by weight of vitamin B1 lauryl sulfate and 0.1 to 0.2 parts by weight of grapefruit seed extract are added at a ratio of 5 to 10 parts by weight based on 100 parts by weight of water. The seasoning liquid for manufacturing an antiseptic preserving pickled radish, characterized by the above-mentioned. 제1항에 있어서,The method of claim 1, 상기 첨가물은 화이트 식초 100중량부에 대해 0.6 내지 1.2 중량부의 이온화칼슘이 더 포함되는 것을 특징으로 하는 무방부제 단무지 제조용 조미액.The additive is a seasoning solution for preparing an antiseptic radish, characterized in that it further comprises 0.6 to 1.2 parts by weight of calcium ionized based on 100 parts by weight of white vinegar. 제2항에 있어서,The method of claim 2, 상기 이온화칼슘은 탄산칼슘 100중량부에 대해 구연산 40 내지 60 중량부와 DL-사과산 40 내지 60 중량부와 텍스트린 0.7 내지 1.2 중량부와 정제수 0.7 내지 1.2 중량부의 비율로 이루어지는 것을 특징으로 하는 무방부제 단무지 제조용 조미액.The ionizing calcium is an antiseptic agent, characterized in that the ratio of 40 to 60 parts by weight of citric acid, 40 to 60 parts by weight of DL-peric acid, 0.7 to 1.2 parts by weight of texturing, and 0.7 to 1.2 parts by weight of purified water, based on 100 parts by weight of calcium carbonate. Seasoning solution for making pickled radish. 제2항에 있어서,The method of claim 2, 상기 첨가물은 화이트 식초 100중량부에 대해 에리스리톨 1 내지 1.5 중량부와 스위트메이트 1.2 내지 2 중량부를 더 포함하게 되는 것을 특징으로 하는 무방부제 단무지 제조용 조미액.The additive is a seasoning solution for preparing an unflavored radish radish, characterized in that it further comprises 1 to 1.5 parts by weight of erythritol and 1.2 to 2 parts by weight of sweet mate with respect to 100 parts by weight of white vinegar. 제1항 내지 제4항 중 어느 하나의 항에 기재된 조미액으로 조미숙성하여 제조한 것을 특징으로 하는 무방부제 단무지. A preservative-free pickled radish prepared by seasoning with the seasoning liquid as described in any one of Claims 1-4. 입고된 무를 탈염한 후 세척하고 제단하는 1단계와;Desalting the washed radish, washing and altaring; 재단된 무를 제1항 내지 제4항 중 어느 하나의 항에 기재된 조미액에 담궈 조미숙성시키는 2단계와;2 stages of soaking the seasoned radish in seasoning solution according to any one of claims 1 to 4; 조미숙성된 무를 용기에 담고 조미액을 충진한 후 포장하게 되는 3단계를 포함하여 구성되는 것을 특징으로 하는 무방부제 단무지의 제조방법.A method for producing an antiseptic tan radish, comprising three steps of placing the seasoned radish in a container and filling the seasoning liquid.
KR1020070078093A 2007-08-03 2007-08-03 Seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish KR100884721B1 (en)

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
KR101157635B1 (en) * 2009-08-24 2012-06-19 세명농산영농조합법인 Seasoning sauce for Curcuma longa radish-wrapped and radish-wrapped using the same
KR101157634B1 (en) * 2009-08-24 2012-06-19 세명농산영농조합법인 Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same
KR20200105468A (en) * 2018-09-06 2020-09-07 주식회사 한일식품 A Pickled Radish

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KR101770255B1 (en) 2015-08-21 2017-08-22 오정호 Method for manufacturing pickled radish comprising functional dietary fiber and pickled radish comprising functional dietary fiber manufactured by the same

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JPS5838137B2 (en) 1980-01-25 1983-08-20 繁信 藤本 Quick seasoning method
JPH04258247A (en) * 1991-02-06 1992-09-14 Kanebo Ltd Production of seasoning liquid for pickle
KR100218151B1 (en) * 1996-06-03 1999-09-01 유명갑 Processing method of pickled radish
KR100270107B1 (en) * 1996-06-10 2000-10-16 이구택 Electric iron plate continuation iron-loss measuring apparatus

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101157635B1 (en) * 2009-08-24 2012-06-19 세명농산영농조합법인 Seasoning sauce for Curcuma longa radish-wrapped and radish-wrapped using the same
KR101157634B1 (en) * 2009-08-24 2012-06-19 세명농산영농조합법인 Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same
KR20200105468A (en) * 2018-09-06 2020-09-07 주식회사 한일식품 A Pickled Radish

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