KR20090018335A - Manufacturing of instant si-rae-gi - Google Patents

Abstract

A method for preparing the instant dried radish leaves, and the food using the dried radish leaves are provided to improve storage period and to soften the texture of dried radish leaves. A method for preparing the instant dried radish leaves comprises the steps of washing the green part of radish for dried radish leaves and Chinese cabbage with 5-10 % salt water one time and with clean water 2-3 times to remove agricultural chemicals and foreign materials; mixing the washed green part radish and the washed Chinese cabbage in a ratio of 1:1 by weight and slightly boiling it at 100-140 deg.C for 10-60 sec; spraying 0.2-4.5 wt% of the Aspergillus oryzae-inoculated yeast to it and maturing it at 25 deg.C for 3-7 days; washing the matured one and dehydrating it; and vacuum packaging it and freezing it rapidly.

Description

Manufacturing Method of Instant Siraegi {Manufacturing of instant Si-rae-gi}

1 is a manufacturing process of the siraegi according to the present invention.

Figure 2 is a photograph of siraegi herbs using siraegi according to the present invention.

Figure 3 is a photograph of the siraegi station using siraegi according to the present invention.

The present invention relates to a method for producing siraegi (moothrum. Chinese cabbage). Siraegi cut radish and cabbage leaves and weave them neatly. Radish is an excellent protein food rich in nutrients such as vitamin C, calcium and carotene and high in lysine.Sirae is a scientific nutrition food created by our ancestors. It is boiled in cold water and stir-fried or broiled. Siraegi seemed to be seemingly shabby, but it was rich in vitamins, so it was a nutritious winter food. Not so long ago, in our lives, she was well-drained in the autumn and winter, and he was a cold winter. Our ancestors got nutrients from mugwort from the spring in the spring, and from the Qing Dynasty, which was dried in the fall in winter when the ice was frozen and vegetables were not washed. It was a wonderful nutritious food that can withstand the hungry stomach last winter. The farmers spend long winters and are used as grain foods of grain farming households. They are mixed with grains.

In the season, the effort to dry delicious vegetables and use them in the winter has become an important event for our nation's vegetarian diet. In general, vegetables have a limited harvest time and poor shelf life, so the most common method of preserving and using them from the oldest harvesting season is to dry them. Usually siraegi dry in the shade because it has many advantages. If you dry in the sun, time is shortened, but there are several disadvantages compared to the shortened time. The dried siraegi in well-ventilated and shaded areas have more chlorophyll than the dried siraegi in the sun, which is more blue. Chlorophyll can be destroyed in the sun, so it's best to dry it in the shade where it won't be destroyed, even if it's dry. The dried siraegi has good nutrition and good water absorption. Vitamin B C, in particular, has little loss after drying, and it is torn, soft, soft, and tastes good when cooked. In addition, siraegi is not easily broken because it is easy to store and the main ingredients are minerals and cellulose, minerals control the physiological function in the human body, and the composition of body tissues and physiologically active substances. Recently, Siraegi has been shown to have the effect of inhibiting liver cancer. Kim Young-jin, Ph.D., a member of the Korea Food Research Institute (Director Kang Soo-ki), said that Mujeong is an excellent food material that can supply dietary fiber, calcium (Ca) and iron (Fe) as well as depressurizing effect.

This is a useful and traditional food, but it is not easy to distribute at present. Now, it is thought that middle ages can't forget the tastes of old days or foods they enjoyed, but the deep and exquisite tastes are well received as a slow food craze. The production status of seeds in rural areas is very primitive in terms of hygiene in that the radish leaves are woven with rope ropes, hung under the eaves or trees, dried naturally, and then boiled when needed. It is pointed out that not only most of the nutrients are destroyed, but also the value of food is greatly reduced. Although the drying method is simple, it is controlled by the climate, requires a large area, and sometimes loses the freshness of the food, deteriorating the quality. It is inevitable that changes will result in the loss of nutrients. When the Chinese cabbage cultivation period (about 60 days) has elapsed, the fiber grows and it is not used for food, so it is thrown away as garbage. There are many problems in manufacturing.

As a prior art for overcoming such a problem, Korean Patent Publication No. 2005-12607 discloses a technique of aging (fermenting) a mixture of sirae and yeast for a certain time, and the present invention exhibits an optimal effect in order to improve this. By limiting the type of mold and limiting the ratio of fermented radish and Chinese cabbage and leaven and the conditions of ripening, it overcomes the problems caused by the cultivation of green radish (muchu and cabbage) vegetables and extends the shelf life of siraegi to infinity. Its purpose is to provide instant foods and simple foods using the same to seek the convenience of distribution and cooking by improving the optimal texture and taste of siraegi.

Therefore, the present inventors, by using the yeast using the sulfur bacteria to give optimum distribution safety and texture and taste, by mass production by edible barley and Chinese cabbage that is processed waste in a way to complement the conventional technical cross-section and improve the taste The purpose of this study is to provide a way to use it as a side dish in a modern society's diet.

The present invention relates to a method for producing siraegi (moothrum. Chinese cabbage). Washing radish and Chinese cabbage for 1 time in 5 ~ 10% saline and 2 ~ 3 times with clean water to remove pesticides and foreign substances; Mixing the washed radish and Chinese cabbage in a weight ratio of 1: 1 and degassing for 10 to 60 seconds in water at 100 to 140 ° C .; A step of sprinkling with 0.2 to 4.5% by weight of koji inoculated with koji (Aspergillus oryzae) based on the boiled radish and cabbage for poaching, and aged at 25 ° C. for 3 to 7 days; Washing the aged radish and cabbage again with water to remove debris and dehydrating to remove moisture; The present invention relates to a method for preparing an instant food siraegi using a texture and characterized in that it comprises a step of rapid freezing by vacuum packaging after dehydration to increase the circulation in a state in which odor is removed.

The yeast inoculated with the bacterium was mixed with 1 kg of wheat flour and bran 1: 1 mixed with 200 g of water; Atmospherically increasing the flour and bran blended with water; Mixing and molding a liquid culture in which 10 g of Aspergillus oryzae is dissolved in 50 g of water; It is incubated for 2-3 days at a temperature of 35 ° C. and a relative humidity of 95% and dried to grind to a size of 100 ~ 200 mesh.

By using Nuruk using Hwangkuk bacteria that provides optimal distribution safety, texture and taste, instant food side dishes that can be mass-produced by edible radish and Chinese cabbage are edible in a way that complements the conventional technical profile and improves taste and texture. It provides a method that can be used.

To this end, the present invention is to select the type of yeast that exhibits the optimal effect in the method of increasing the safety and taste of Siraegi by treating the conventional yeast (brewing fermentation agent), Hwang Kyun (Aspergillus ryzae), Monascus sp.) And Aspergillus niger were used to establish the optimum technical conditions for ripening / fermenting the main ingredients of Siraegi using various types of yeast. Prepared.

If you mix the radish and Chinese cabbage in the weight ratio of 0.8 ~ 1.2: 0.8 ~ 1.2, you can feel the unique taste and texture.

If you add 0.2 ~ 4.5% by weight of koji inoculated with koji based on poached radish and cabbage, you can feel the optimal taste and texture. If the inoculation amount of yeast is less than 0.2% by weight, the soft texture due to the breakdown or relaxation of siege fiber by the yeast cannot be expected, and if it is more than 4.5% by weight, the chewy taste of siraegi cannot be expected and the off-flavor problem derived from the yeast cannot be solved. . After ripening (fermentation) of siraegi with Nuruk powder, the fiber grows after the period of cultivation of radish or Chinese cabbage, which cannot be used for food. However, the yeast is decomposed or mitigated and softens and improves the taste (mass production). give.

In the fermentation time, the mixing ratio and fermentation time of the leaven should be adjusted according to the growing season and growing season of the vegetables.The fermentation (fermentation) is carried out at 25 ° C., without requiring additional ripening equipment, but the jar or ordinary container Even if it is possible to ripen in less than 3 days can not expect the effect of the bacterium enough, if more than 7 days will have the problem that the siraegi tissue is too soft and odor of the bacillus occurs due to over-maturation.

In the case of using H. pylori, 1kg of wheat flour and bran mixed 1: 1 with 200g of water and atmospheric pressure increase, 10g of Aspergillus oryzae was dissolved in 50g of water, and then mixed into a certain size. Incubate for 2-3 days at a temperature of 35 ° C and a relative humidity of 95%, dry and grind to 100-200 mesh, but in some cases, omit the drying and grinding processes and cultured with viscous culture. Water can be used as it is.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

<Example 1>

1kg of flour and bran mixed 1: 1 and kneaded with 200g of water, and then steamed at 120 ° C. Then, a liquid culture obtained by dissolving 10g of Hwang Kyun (Aspergillus oryzae, manufactured by Kawanai Co., Ltd.) in 50g of water was added. After molding to size, aseptic culture (SANYO MTH-2200) was incubated for 2 days at a temperature and relative humidity of 95% at 35 ℃, lyophilized and ground to 100 ~ 200 mesh size to prepare the yeast.

Washed radish and Chinese cabbage was washed once in 5% brine and three times with clean water, and the washed radish and cabbage were mixed in a weight ratio of 1: 1 and treated with blanching for 30 seconds in 120 ° C water. Based on poached radish and Chinese cabbage, 1% by weight of koji was inoculated with the inoculation of Aspergillus oryzae and mixed and aged at 25 ° C. for 5 days. The aged radish and Chinese cabbage were washed again with water to remove foreign substances, dehydrated with a cylindrical centrifugal dehydrator to remove more than 90% of water, and dried in warm air at a temperature of 30-40 ° C. for 2 to 3 hours. Vacuum-packed and quenched at -40 ℃ for 5 hours to ensure that the tissue of the siraegi not to be destroyed.

<Example 2>

1kg mixed with wheat flour and bran 1: 1 and kneaded with 200g of water, and then steamed at 120 ℃, 10g of Hongkuk (Monascus sp., Kawanai Co., Ltd.) was added to a liquid culture solution of 50g of water and diameter of about 3cm After molding to size, aseptic culture (SANYO MTH-2200) was incubated for 2 days at a temperature and relative humidity of 95% at 35 ℃, lyophilized and ground to 100 ~ 200 mesh size to prepare the yeast.

Washed radish and Chinese cabbage was washed once in 5% brine and three times with clean water, and the washed radish and cabbage were mixed in a weight ratio of 1: 1 and treated with blanching for 30 seconds in 120 ° C water. Based on poached radish and Chinese cabbage, 1% by weight of yeast inoculated with the inoculated hongguk (Monascus sp.) Was mixed and aged at 25 ° C for 5 days. The aged radish and Chinese cabbage were washed again with water to remove foreign substances, dehydrated with a cylindrical centrifugal dehydrator to remove more than 90% of water, and dried for 2 to 3 hours in a warm air at a temperature of 30 to 40 ° C. The cells were packaged and quenched at -40 ° C. for 5 hours to prevent destruction of cellular tissues of the siraegi.

<Example 3>

1kg mixed with wheat flour and bran 1: 1 and kneaded with 200g of water, and then steamed at 120 ℃, 10g of black ginseng (A.niger, Kawanai Co., Ltd.) in 50g of water was added to the liquid culture After molding to a size 3cm incubation room (SANYO MTH-2200) incubated for 2 days at a temperature and relative humidity of 95% of 35 ℃ and lyophilized to grind to 100 ~ 200 mesh size to prepare the yeast.

Washed radish and Chinese cabbage was washed once in 5% brine and three times with clean water, and the washed radish and cabbage were mixed in a weight ratio of 1: 1 and treated with blanching for 30 seconds in 120 ° C water. Based on poached radish and Chinese cabbage, 1% by weight of yeast inoculated with A.niger was inoculated and mixed and aged at 25 ° C. for 5 days. The aged radish and Chinese cabbage were washed again with water to remove foreign substances, dehydrated with a cylindrical centrifugal dehydrator to remove more than 90% of water, and dried for 2 to 3 hours in a warm air at a temperature of 30 to 40 ° C. The cells were packaged and quenched at -40 ° C. for 5 hours to prevent destruction of cellular tissues of the siraegi.

Comparative Example

Siraegi were prepared under the same conditions as in the above example by omitting the aging process using the koji inoculated with the bacterium.

<Sensory test>

Sensory evaluation was performed by three iterations on 12 sensory test personnel trained with the comparative example prepared in the instant siraegi prepared through the above examples and the results are shown in Table 1 below. The sensory test items were conducted on crispyness, chewiness, flavor, and overall acceptability of Siraegi. The subjects scored five points according to the five-point scale method. The average value of these was obtained and recorded.

5: very good ~ 1: very bad

Crispness and chewiness, the sensory evaluation factors selected to represent the organizing texture of siraegi, were chewed three times with molar teeth 6cm long and 1.5cm wide with a ratio of 1: 1 in radish and cabbage. The degree of feeling was evaluated based on the comparison value.

Crunchy Tough zest Overall preference Comparative example 3.8 3.8 3.2 3.5 Example 1 4.5 4.3 3.8 4.2 Example 2 4.2 4.0 3.8 4.0 Example 3 4.0 3.9 3.7 3.8

As shown in Table 1, according to Example 1 of the present invention, Siraegi showed superior organoleptic scores in texture and flavor than Comparative Examples and other examples, and also excellent in overall preference.

When treated with A.niger yeast, which is famous for having a strong enzyme, it was evaluated to have more problems than other bacteria in texture. In the comparative example of flavor, moldy or staled odor and green cabbage flavor (green cabbage) Rimpack), bitter flavor (bitter flavor) was described as more than the examples, in particular, in the case of Example 1 was evaluated that the unique flavor of the Hwangkukyun and the flavor of the original oil harmonious well.

<Application Example>

Instant food siraegi using the texture of the present invention and increase the distribution in the off-flavor removed state can be used as a ready-to-eat side dish and food material that can be used to overcome the limitations of the place and time, soaked various dishes in cold water The delicious taste and the soft touch enhance the taste.

① Shiragi Sprouts: Minced beef or pork and marinated with seasoning and roasted in oil, especially eat a lot on the garden full day, you can mix the bean sprouts and fry. (See Figure 2)

② Siraegi porridge: Cut the siraegi into proper lengths, pour the miso, and add rice to it.

③ Shirae stew: This is a specially cut stew with beef, miso and tofu.

④ Seragi Soup: Poured miso to siraegi and simmered soup. The taste is sour. Chop the beef finely or add clams to taste better. (See Figure 3)

The above-mentioned instant food siraegi to improve the texture of the present invention and increase the distribution in the off-flavor is inoculated by inoculating by cultivating a large amount of yellow bacteria as a liquid to prevent the breeding of germs such as hygiene and harmful to the human body, such as decayed bacteria, Escherichia coli, anaerobic bacteria, etc. It is a ready-to-eat food that uses the safety, taste and texture of Siraegi as it is by eliminating odor and treating yeast rich in digestive enzymes and bioactive substances.

As described above in detail specific parts of the present invention, for those of ordinary skill in the art, such specific descriptions are merely examples, and thus the scope of the present invention is not limited, and all rights are reserved. It will be clear that it is protected. Therefore, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described above, the present invention is a ready-to-eat food utilizing the safety, taste, and texture of the conventional siraegi as it is, providing a food material in a mass production form without restriction on the growing time and cultivation period of radish and Chinese cabbage, related producers and distribution industry In this regard, it will be an opportunity to expand shelf life and secure new flavors and forms. It can be stored for a longer period of time than the existing siraegi, and retains the taste and flavor of the original oil of siraegi.As the aging treatment of yeast, it suppresses the proliferation of various decayed and infectious microorganisms that can be a problem during the preservation of siraegi, and softens the siraegi tissue. In addition, the treatment of yeast rich in digestive enzymes and physiologically active substances can be easily used for various types of foods as a new instant meal that utilizes the safety, taste, and texture of the conventional siraegi.

Claims (4)

Washing radish and Chinese cabbage for 1 time in 5 ~ 10% saline and 2 ~ 3 times with clean water to remove pesticides and foreign substances; Mixing the washed radish and cabbage in a weight ratio of 1: 1 and degassing for 10 to 60 seconds in water at 100 to 140 ° C .; A step of sprinkling with 0.2 to 4.5% by weight of koji inoculated with koji (Aspergillus oryzae) based on the boiled radish and cabbage for poaching, and aged at 25 ° C. for 3 to 7 days; Washing the aged radish and cabbage again with water to remove debris and dehydrating to remove moisture; Method of producing a ready-to-eat siraegi by increasing the flowability in a state in which texture and odor is removed, characterized in that it comprises a step of rapid freezing by vacuum packaging after dehydration. The method of claim 1, wherein the yeast inoculated with the bacterium is mixed with 1 kg of wheat flour and bran in a 1: 1 mixture with 200 g of water; Atmospherically increasing the flour and bran blended with water; Mixing and molding a liquid culture in which 10 g of Aspergillus oryzae is dissolved in 50 g of water; Method of producing an instant food siraegi which increases the circulation in the state of removing texture and odor is removed, incubated for 2-3 days at a temperature and a relative humidity of 95% at 35 ° C. and dried for 2-3 days. The method of manufacturing instant food siraegi using the texture produced by the manufacturing method of claim 1 or 2 and increased circulation in a state where odor is removed. Food using the siraegi in the form of herbs, porridge, stew or soup using the siraegi of claim 3.

Images