KR20100029388A - Danmooji having condensed licorice and its manufacturing method - Google Patents
Danmooji having condensed licorice and its manufacturing method Download PDFInfo
- Publication number
- KR20100029388A KR20100029388A KR1020080088151A KR20080088151A KR20100029388A KR 20100029388 A KR20100029388 A KR 20100029388A KR 1020080088151 A KR1020080088151 A KR 1020080088151A KR 20080088151 A KR20080088151 A KR 20080088151A KR 20100029388 A KR20100029388 A KR 20100029388A
- Authority
- KR
- South Korea
- Prior art keywords
- radish
- licorice
- weight
- concentrate
- filtrate
- Prior art date
Links
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 title claims abstract description 75
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 title claims description 72
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 title claims description 72
- 229940010454 licorice Drugs 0.000 title claims description 72
- 240000004670 Glycyrrhiza echinata Species 0.000 title 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 77
- 239000012141 concentrate Substances 0.000 claims abstract description 40
- 239000000706 filtrate Substances 0.000 claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 235000015165 citric acid Nutrition 0.000 claims abstract description 7
- 239000009627 gardenia yellow Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 241000220259 Raphanus Species 0.000 claims abstract 18
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract 6
- 238000009938 salting Methods 0.000 claims abstract 3
- 241000202807 Glycyrrhiza Species 0.000 claims description 68
- 235000003599 food sweetener Nutrition 0.000 claims description 27
- 239000003765 sweetening agent Substances 0.000 claims description 27
- 238000011033 desalting Methods 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 2
- 238000009966 trimming Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract description 6
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 3
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 3
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 3
- 239000003086 colorant Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 description 61
- 241000544066 Stevia Species 0.000 description 12
- 230000009286 beneficial effect Effects 0.000 description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 description 8
- 235000013824 polyphenols Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 239000006049 herbal material Substances 0.000 description 4
- 229940085605 saccharin sodium Drugs 0.000 description 4
- 239000000469 ethanolic extract Substances 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000011380 Raphanus sativus Nutrition 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 206010043268 Tension Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003470 adrenal cortex hormone Substances 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000013465 muscle pain Diseases 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 210000001331 nose Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229920002994 synthetic fiber Polymers 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 여러 한방재료 중에서 감초를 첨가한 기능성 단무지 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 효소처리스테비아와 감초를 첨가하여 단무지여액을 제조하고 상기 단무지여액을 이용하여 단무지를 제조함으로써, 인체에 무해하고 단무지 저장성의 높은 고품질의 단무지를 제조할 수 있는 감초를 첨가한 기능성 단무지 및 그 제조방법에 관한 것이다.The present invention relates to a functional radish added licorice and a method for producing the same among various herbal materials, and more specifically, by adding enzyme-treated stevia and licorice to prepare a radish filtrate and by using the radish filtrate to produce a radish, The present invention relates to a functional radish added with licorice capable of producing high quality radish, which is harmless to radish and has a high storage capacity for radish.
단무지는 일본에 그 발생기원을 두고 있으며 저렴한 가격과 자극성이 적은 맛으로 인해 단체급식과 분식점에서 소비되는 만두제품, 우동 등과 잘 어울리는 부식재료로 소비량이 점점 늘어나고 있는 추세이다. 현재 국내에서 소비되는 단무지는 대부분이 영세한 가내공업 형태의 소규모 공장에서 생산되고 있는데 가격에 비해 부피가 크고 무거우며 값싼 식품이라는 소비자들의 오랜 인식으로 인해 품질 개선을 위한 가공, 포장 및 저장에 대한 연구가 등한시 되어왔다. The radish has its origin in Japan and its consumption is increasing due to its low price and low irritant taste, which are well suited for group meals and dumplings and udon noodles that are consumed at snack restaurants. Currently, most of the pickled radish is produced in small factories in the form of small home-based industries, and research on processing, packaging, and storage for quality improvement has been carried out by consumers' long-standing recognition that it is bulky, heavy and cheap for food. Has been neglected.
상기와 같은 단무지는 여름철 상온에서 소비처로 대량 운반되는 단무지의 경우 미생물에 의한 부패와 효소 작용에 의한 연화현상이 가장 큰 문제가 되고 있으며, 상미기간의 연장을 위한 합성보존료, 맛을 내기 위한 합성감미료 및 단무지에 색상을 띄게 하기 위한 합성색소 사용 등은 가격 및 법적인 문제로 한계가 있다.In the case of radish such as radish, which is transported in large quantities to consumers at room temperature in summer, softening due to decay and enzymatic action by microorganisms is the biggest problem, synthetic preservatives for prolonging the term of taste and synthetic sweeteners for flavoring And the use of synthetic pigments to make the color of the pickled radish, etc. are limited in price and legal problems.
최근에는 상기의 합성보존료, 합성감미료 및 합성색소에 대한 우려 및 건강 기능성 제품에 대한 관심으로 합성재료를 대체할 천연재료의 개발 및 건강 기능성 제품 개발이 절실히 요구되는 실정이고 또한, 단무지의 경우 어린아이들의 선호도가 높기 때문에 부모들은 건강에 무해하고 건강에 유익한 기능성 단무지를 요구하고 있는 실정이다.Recently, due to concerns about the above synthetic preservatives, sweeteners and pigments, and interest in health functional products, the development of natural materials to replace synthetic materials and the development of health functional products are urgently needed. Due to the high preference of parents, parents are demanding functional radish that is harmless to health and beneficial to health.
또한, 종래의 단무지는 여름과 같이 온도가 높은 환경에서 쉽게 변질 및 부패되기 때문에 유통기간이 짧고, 보관하기가 힘든 문제점이 있었다.In addition, the conventional pickled radish has a problem that the shelf life is short and difficult to store because it is easily deteriorated and decayed in a high temperature environment, such as summer.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출한 것으로서, 인체에 유익한 한방재료인 감초를 사용함으로써 인공적인 화합물 사용을 대체하고, 단무지가 쉽게 변질 및 부패되지 않도록 하며, 소비자들이 인식하고 있는 단무지 맛에 근접하고, 건강에 유익한 단무지 및 그 제조방법을 제공하는 것이 본 발명의 목적이다.The present invention has been made to solve the above problems, by using the licorice which is a beneficial herbal material for the human body to replace the use of artificial compounds, so that the pickled radish is not easily deteriorated and decayed, the pickled radish taste that consumers recognize It is an object of the present invention to provide a radish and a method for producing the same, which are in close proximity to and are beneficial to health.
상기의 목적을 달성하기 위하여 본 발명은, 무를 염장하되, 염도가 18~20%가 되도록 염장하여 절임 숙성하는 단계와; 상기 절임 숙성된 무의 염도가 3.5~5.0중량%가 되도록 하는 물로 탈염하는 탈염 단계와; 상기 탈염된 무를 다듬고 절단하는 절단 단계와; 상기 절단된 무 20~60중량%와, 감초가 함유된 여액 40~80중량%를 용기에 밀봉 포장하는 포장 단계;를 포함하여 본 발명에 의한 감초농축액을 첨가한 기능성 단무지 제조방법이 구성된다.The present invention, in order to achieve the above object, salted, radish salted so that the 18 to 20% of the pickling and aging; Desalting step of desalting with water to the salinity of the pickled aged radish 3.5 to 5.0% by weight; A cutting step of trimming and cutting the desalted radish; 20 to 60% by weight of the cut radish and 40 to 80% by weight of the filtrate containing licorice is sealed packaging in a container; including the licorice concentrate according to the present invention comprises a functional radish production method.
이때, 상기 여액은 정제수, 치자황색소, 화이트식초, 비타민C, 구연산, 사과산, 레몬농축액 및 효소처리스테비아와 감초농축액이 혼합된 감미료로 구성되되, 상기 감미료는 효소처리스테비아 50~80중량%와 감초농축액 20~50중량%가 혼합된 것을 특징으로 한다.At this time, the filtrate is composed of purified water, gardenia yellow, white vinegar, vitamin C, citric acid, malic acid, lemon concentrate and sweetener mixed with enzyme treatment stevia and licorice concentrate, the sweetener is 50 to 80% by weight of enzyme treatment stevia and Licorice concentrate is characterized in that 20 to 50% by weight is mixed.
또한, 상기 감초농축액은 시중에 판매되는 당도 35brix%의 감초농축액을 사 용하거나, 물을 기준으로 물 1000중량부와 감초 100중량부를 혼합하고, 80℃의 온도에서 3시간 동안 가열 농축하여 당도 35brix%에 맞추어 사용하는 것을 특징으로 한다.In addition, the licorice concentrate is a commercially available licorice concentrate of 35brix% sugar, or 1000 parts by weight of water and 100 parts by weight of licorice on the basis of water, and concentrated by heating at 80 ℃ for 3 hours, the sugar concentration 35brix It is characterized by using according to%.
그리고, 본 발명에 의한 감초를 첨가한 기능성 단무지는 절임무 20~60중량%와 감초농축액이 혼합된 여액 40~80중량%가 혼합되어 구성된다.The functional radish added licorice according to the present invention is composed of 20 to 60% by weight of pickled radish and 40 to 80% by weight of the filtrate mixed with licorice concentrate.
이때, 상기 여액은 정제수, 치자황색소, 화이트식초, 비타민C, 구연산, 사과산, 레몬농축액 및 효소처리스테비아와 감초농축액이 혼합된 감미료로 구성되되, 상기 감미료는 효소처리스테비아 50~80중량%와 감초농축액 20~50중량%가 혼합된 것을 특징으로 한다.At this time, the filtrate is composed of purified water, gardenia yellow, white vinegar, vitamin C, citric acid, malic acid, lemon concentrate and sweetener mixed with enzyme treatment stevia and licorice concentrate, the sweetener is 50 to 80% by weight of enzyme treatment stevia and Licorice concentrate is characterized in that 20 to 50% by weight is mixed.
또한, 상기 여액은 당도 1brix%에 해당하는 감미료 양에는 감초농축액이 0.2~0.5㎖가 혼합되어 있는 것을 특징으로 한다.In addition, the filtrate is characterized in that the licorice concentrate is mixed 0.2 ~ 0.5ml in the sweetener amount corresponding to 1brix% of sugar.
본 발명에 의한 감초를 첨가한 기능성 단무지는 인체에 유익한 한방재료인 감초를 사용함으로써 인공적인 감미료의 사용을 최소화함으로써 인체의 건강에 유익하고, 감초 특유의 항균성으로 인해 단무지가 쉽게 변질 및 부패하지 않도록 하여 단무지의 저장성이 우수하다.Functional radish added licorice according to the present invention is beneficial to the health of the human body by minimizing the use of artificial sweeteners by using licorice which is a beneficial herbal material for the human body, so that the radish does not easily deteriorate and decay due to the antibacterial characteristic of licorice. The storage of radish is excellent.
이하 본 발명에 의한 감초를 첨가한 기능성 단무지 및 그 제조방법에 대하여 상세히 설명한다.Hereinafter, a functional radish added with licorice according to the present invention and a manufacturing method thereof will be described in detail.
감초는 오장육부의 한열과 사기를 다스리며 눈, 코, 입, 귀와 대소변의 생리를 정상으로 유지하게 하고, 모든 혈맥을 소통시키며, 근육과 뼈를 튼튼하게 하고, 영양 상태를 좋게 하며, 모든 약의 독성을 해독하고, 72가지 석약과 1200가지 초약을 서로 조화하여 약효를 잘 나타나게 한다. Licorice controls the heat and morals of the five intestines, keeps the physiology of eyes, nose, mouth, ears and faeces normal, communicates all blood vessels, strengthens muscles and bones, improves nutrition, and Toxic detoxification, 72 stones and 1200 herbs to harmonize with each other to make the drug appear well.
특히, 감초는 부신피질호르몬처럼 조정작용도 있어서 급박한 증상을 푸는 것으로 근육의 긴장으로 인한 동통이나 신경의 긴장을 풀어주는 작용을 하며, 항알러지 작용을 한다. 또한, 위궤양, 십이지장궤양에도 효과가 크고, 탈콜레스테롤 작용이 있어 동맥경화를 방지하며, 독물질을 해독하는 작용을 하므로 간장의 기능을 강화시키는 여러 가지 인체에 유익한 효과를 주는 한방재료이다. 그리고, 감초의 경우 특유의 항균성이 있기 때문에 합성보존료를 대체할 수 있고, 단맛이 있기 때문에 합성감미료를 대체할 수 있다.In particular, licorice is also adjusted to the adrenal cortex hormones, so as to solve the urgent symptoms of muscle pain caused by tension or nervous tension to work, and anti-allergic action. In addition, gastric ulcer, duodenal ulcer is also effective, decholesterol action to prevent atherosclerosis, and detoxify the acts as a herbal ingredient that has a beneficial effect on the human body to enhance the function of the liver. In addition, licorice can replace synthetic preservatives because of its unique antimicrobial activity, and can replace synthetic sweeteners because of sweetness.
상기와 같이 항균성과 인체에 여러 유익한 기능이 있는 감초를 물과 에탄올로 추출하여 전자공여능 측정, SOD 유사활성 측정 및 폴리페놀 함량을 측정하였다. 전자공여능과 SOD 유사활성능 실험은 항산화 실험의 기본 실험으로서 기능성을 살펴보는 것이다. As described above, licorice having antibacterial properties and various beneficial functions to the human body was extracted with water and ethanol to measure electron donating ability, SOD-like activity measurement, and polyphenol content. Electron-donating ability and SOD-like activity experiment is to examine the functionality as the basic experiment of antioxidant experiment.
일반적으로 식품에 활성라디칼기가 많으면 식품의 산패진행도가 빨라지고, 인체에 활성라디칼기가 많으면 노화가 촉진되는데, 전자공여능 실험은 전자 공여 등을 통하여 활성라디칼기를 얼마나 소진시킬 수 있는지를 실험하는 것이고, SOD 유사활성능 실험은 활성라디칼을 소거시켜 주는 효소의 일종인 SOD를 얼마나 많이 가지고 있는 가를 측정하는 실험이며, 폴리페놀함유량 측정은 카카오나 녹차 등에 많이 들어 있는 항산화기능이 있는 폴리페놀 물질이 얼마나 들어 있는 가를 측정하는 실험이다.In general, the more active radicals in food, the faster the rancidity of the food, and the more active radicals in the human body, aging is promoted. The electron donating ability test is to test how much active radicals can be exhausted through electron donation, etc. Similar activity test is to measure how much SOD, an enzyme that removes active radicals, and polyphenol content is to measure how much polyphenol substance with antioxidant function is found in cacao or green tea. It is an experiment to measure the value.
상기와 같은 실험을 통하여 감초의 전자공여능, SOD유사활성 및 폴리페놀함량을 측정한 결과, 감초의 물추출물 전자공여능은 1,000ppm에서 89%의 전자공여능을 나타내었고, 감초의 에탄올추출물 전자공여능은 1,000ppm에서 92%의 전자공여능을 나타내었다.As a result of measuring the electron donating ability, SOD-like activity and polyphenol content of licorice through the above experiments, the water extraction electron donating ability of licorice showed 89% electron donating ability at 1,000ppm, and the ethanol extract electron donating ability of licorice was 1,000 92 ppm showed electron donating ability.
그리고, 감초의 물추출물 SOD유사활성은 1,000ppm에서 47%를 나타내었고, 감초의 에탄올추출물 SOD유사활성은 1,000ppm에서 50%를 나타내었다.The water extract SOD-like activity of licorice was 47% at 1,000 ppm, and the ethanol extract SOD-like activity of licorice was 50% at 1,000 ppm.
그리고, 감초의 폴리페놀 함량을 Tanic acid를 기준으로 측정한 결과 감초의 물추출물이 246.48㎎/100g의 폴리페놀 함량을 나타내었고, 감초의 에탄올추출물이 164.25㎎/100g의 폴리페놀 함량을 나타내었다.The polyphenol content of licorice was measured based on Tanic acid, and the water extract of licorice showed a polyphenol content of 246.48mg / 100g, and the ethanol extract of licorice showed a polyphenol content of 164.25mg / 100g.
상기와 같은 실험결과 한방재료인 감초는 전자공여능이 우수하고, SOD유사활성능이 우수하며, 폴리페놀의 함량이 높기 때문에 감초를 단무지에 첨가하였을 경우 단무지의 산패진행도를 늦출 수 있기 때문에 단무지의 저장성을 높일 수 있다.As a result of the above experiment, licorice, which is a herbal material, has excellent electron donating ability, good SOD-like activity, and high polyphenol content. Therefore, when licorice is added to pickled radish, it can slow the rancidity of pickled radish. It can increase storage.
또한, 감초는 앞서 기술한 바와 같이 단맛이 있어 단무지의 합성감미료를 대체할 수 있고, 항균성이 있기 때문에 단무지가 변질되거나 부패되는 것을 방지하여 단무지의 저장성을 높일 수 있다.In addition, licorice has a sweet taste, as described above, can replace synthetic sweeteners of radish, and because it has antimicrobial properties, it is possible to prevent deterioration or decay of radish, thereby increasing the shelf life of radish.
상기와 같은 기능성을 가진 감초를 이용하여 단무지를 제조하는 과정을 상세 히 설명한다.It will be described in detail the process of producing pickled radish using licorice having the above functionalities.
본 발명인 감초농축액을 첨가한 기능성 단무지의 제조방법은 숙성단계, 탈염단계, 절단단계 및 포장단계로 구성된다.The production method of functional radish added the licorice concentrate of the present invention is composed of a ripening step, desalting step, cutting step and packaging step.
재배된 무를 세척하고 절임 후 숙성시키는 숙성단계를 실시한다.After the cultivated radish is washed and pickled, it is subjected to a ripening step.
무는 평균길이와 넓이가 비슷한 군으로 묶은 후 염장시 염도를 18~20%로 조절하여 염장을 실시한다. 상기와 같이 무를 18~20%의 염도로 염장하면 무가 연해지고, 식감이 좋아지며, 저장성이 높아진다.Radish should be grouped into groups of similar average length and width, and then salted by adjusting the salinity to 18-20%. When salted with 18 to 20% salinity as described above, the radish becomes softer, the texture is improved, and the shelf life is increased.
상기와 같이 숙성단계를 통해 염장 숙성된 무를 물을 이용하여 무의 염도가 3.5~5.0%가 되록 탈염하는 탈염단계를 실시하고, 탈염된 무의 잔털을 제거하고 절단기기를 이용하여 두께가 0.5~1.0㎝가 되도록 무를 절단하는 절단단계를 실시한다.The desalting step of desalting so that the salinity of radish is 3.5 ~ 5.0% using water of salted ripened radish through the aging step as above, and removing the fine hair of desalted radish and using a cutter, the thickness is 0.5 ~ 1.0 A cutting step is performed to cut radish to cm.
상기와 같이 탈염단계 및 절단단계를 통해 절단된 무 20~60중량%와 감초가 함유된 여액 40~80중량%를 용기에 넣고 밀봉포장하는 포장단계를 실시한다.As described above, 20 to 60% by weight of radish cut through the desalting step and the cutting step and 40 to 80% by weight of the filtrate containing licorice are put into a container, and a packing step is performed.
상기 여액은 일반적인 단무지의 여액에 감초농축액이 혼합된 것이다. The filtrate is a licorice concentrate is mixed with the filtrate of a common radish.
상기 감초농축액은 시중에 유통 판매되고 있는 당도 35brix%의 감초농축액을 구입하여 사용할 수도 있고, 물을 기준으로 물 1000중량부와 감초 100중량부를 혼합하고 80℃의 온도에서 3시간 동안 가열 농축하여 당도 35brix%에 맞추어 사용할 수도 있다.The licorice concentrate may be used by purchasing the licorice concentrate of 35brix% of sugar in the market, and mixed with 1000 parts by weight of water and 100 parts by weight of licorice, and concentrated by heating at 80 ° C. for 3 hours. It can also be used at 35brix%.
그리고, 단무지에 사용되는 일반적인 여액은 정제수, 치자황색소, 화이트식초, 비타민C, 구연산, 사과산, 레몬농축액 및 삭카린나트륨(Sodium Saccharin) 이다. 이중 상기 삭카린나트륨은 단무지에 단맛을 주기 위해 사용되는 합성감미료로서 김치, 절임류, 음료류, 어육가공품, 영양보충용식품, 환자용식품, 식사대용식품 및 뻥튀기 등에 사용되고, 화학식 C7H4O3NSNa·2H2O를 가지는 합성감미료이다.Common filtrates used for radish are purified water, gardenia yellow, white vinegar, vitamin C, citric acid, malic acid, lemon concentrate and sodium saccharin. The saccharin sodium is a synthetic sweetener used to give sweet taste to radish radish used in kimchi, pickles, beverages, processed meat products, nutritional supplements, patient foods, meal substitutes and fried foods, formula C 7 H 4 O 3 NSNa It is a synthetic sweetener with 2H 2 O.
상기의 일반적인 단무지 여액은 대부분이 정제수 1,000중량부에 대하여 레몬농축액 5중량부, 사과산 1.2중량부, 구연산 0.8중량부, 비타민C 0.7중량부, 화이트식초 50중량부, 치자황색소 0.4중량부 및 합성감미료(삭카린나트륨) 1중량부로 구성된다.The general radish filtrate is mostly 5 parts by weight of lemon concentrate, 1,000 parts by weight of malic acid, 0.8 parts by weight of citric acid, 0.7 parts by weight of vitamin C, 50 parts by weight of white vinegar, 0.4 parts by weight of gardenia yellow pigment It consists of 1 part by weight of sweetener (saccharin sodium).
본 발명은 단무지 여액의 합성감미료로 사용되는 삭카린나트륨을 효소처리스테비아 및 감초농축액으로 대체함으로써 합성감미료를 사용하지 않고, 감초의 항균성을 이용하여 단무지의 저장성을 높이도록 하는 것이다.The present invention is to replace the saccharin sodium used as a synthetic sweetener of radish filtrate with enzyme treatment stevia and licorice concentrate to increase the shelf life of radish without the use of synthetic sweeteners.
상기 효소처리스테비아는 식품첨가물공전에 천연첨가물로 등록된 것으로서 천연물인 스테비아에서 가공 처리되어 그 감미도가 설탕의 약 100~200배에 달하는 것이다.The enzyme-treated stevia is registered as a natural additive in food additives and processed in stevia, which is a natural product, and its sweetness is about 100 to 200 times that of sugar.
즉, 여액의 감미료를 효소처리스테비아 50~80중량%와 감초농축액 20~50중량%를 혼합하여 감미료를 구성하고, 상기 감초농축액이 혼합된 감미료로 단무지 여액을 제조하는 것이다.That is, the sweetener of the filtrate is mixed with 50 to 80% by weight of enzyme treatment stevia and 20 to 50% by weight of licorice concentrate to form a sweetener, and to prepare the radish filtrate with the sweetener mixed with the licorice concentrate.
상기의 단무지 여액은 당도 1brix%에 해당하는 감미료 양에는 감초농축액이 0.2~0.5㎖ 가 혼합되는 것이다.The radish filtrate is a licorice concentrate is mixed 0.2 ~ 0.5ml in the sweetener amount corresponding to 1brix% sugar.
본 발명의 단무지 제조방법은 단무지 여액의 감미료를 구성할 때, 효소처리 스테비아 50~80중량%와 감초농축액 20~50중량%가 혼합되는 것이 가장 바람직한데, 만일, 감초농축액이 20중량% 보다 적게 혼합되었을 때는 감초의 항균성이 제 역할을 발휘하지 못하게 되어 단무지의 저장성이 떨어진다. 또한, 감초농축액이 50중량%보다 많이 혼합되어 감미료가 구성되었을 때는 단무지를 섭취하였을 때 감초 특유의 쓴맛이 나게 되고, 단무지의 색상이 갈색으로 나타나게 되며, 식감이 떨어지기 때문에 감초농축액을 20~50중량%를 혼합하여 단무지 여액의 감미료를 구성하는 것이 바람직하다.In the method for producing radish of the present invention, when constituting the sweetener of the radish filtrate, it is most preferable that 50 to 80% by weight of the enzyme treatment stevia and 20 to 50% by weight of licorice concentrate are mixed, if licorice concentrate is less than 20% by weight. When mixed, licorice's antimicrobial activity does not work, and the storage capacity of radish is poor. In addition, when the licorice concentrate is mixed with more than 50% by weight, sweetener is composed, when the intake of pickled radish has a bitter taste peculiar to licorice, the color of the pickled radish becomes brown, and the texture of the licorice concentrate is reduced to 20 ~ 50. It is preferable to mix the weight% to form sweetener of the radish filtrate.
상기와 같이 구성된 본 발명은 단무지 여액을 구성하는 감미료를 구성할 때, 합성감미료인 삭카린나트륨을 사용하지 않고, 천연감미료인 효소처리스테비아와 한방재료인 감초농축액을 사용함으로써 합성감미료의 역할을 천연물인 효소처리스테비아와 감초농축액이 대체하여 인체의 유익하고, 감초 특유의 항균성에 의하여 단무지의 저장성을 높일 수 있는 것이다.In the present invention configured as described above, when constituting the sweetener constituting the radish filtrate, natural sweeteners by using a natural sweetener enzyme stevia and herbal licorice concentrate without using saccharin sodium, which is a natural sweetener Phosphorus enzyme treatment stevia and licorice concentrate is replaced by the beneficial benefits of the human body, due to the unique antimicrobial properties of licorice will increase the storage of radish.
이상, 본 발명에 의한 감초농축액을 첨가한 기능성 단무지 및 그 제조방법에 대해 설명하였다. 상기 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.The functional radish added with licorice concentrate according to the present invention and its manufacturing method have been described above. The technical configuration of the present invention will be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical spirit or essential features.
그러므로, 이상에서 기술한 실시 예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 전술한 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타내어지며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명 의 범위에 포함되는 것으로 해석되어야 할 것이다.Therefore, the above-described embodiments are to be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the appended claims rather than the foregoing description, and the meanings of the claims and All changes or modifications derived from the scope and equivalent concepts thereof should be construed as being included in the scope of the present invention.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080088151A KR20100029388A (en) | 2008-09-08 | 2008-09-08 | Danmooji having condensed licorice and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080088151A KR20100029388A (en) | 2008-09-08 | 2008-09-08 | Danmooji having condensed licorice and its manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100029388A true KR20100029388A (en) | 2010-03-17 |
Family
ID=42179613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080088151A KR20100029388A (en) | 2008-09-08 | 2008-09-08 | Danmooji having condensed licorice and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100029388A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101682607B1 (en) * | 2016-04-29 | 2016-12-12 | 서병옥 | Sweet pickled radishes having fructose polymer and manufacturing method thereof |
| KR101718305B1 (en) * | 2016-04-29 | 2017-03-21 | 서병옥 | Seasoned radish and cucumber having fructose polymer and manufacturing method thereof |
| KR102200918B1 (en) | 2020-04-10 | 2021-01-12 | 안선이 | Method for manufacturing health pickled radish using cudrania tricuspidata and health pickled radish using turmeric manufactured by the same |
-
2008
- 2008-09-08 KR KR1020080088151A patent/KR20100029388A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101682607B1 (en) * | 2016-04-29 | 2016-12-12 | 서병옥 | Sweet pickled radishes having fructose polymer and manufacturing method thereof |
| KR101718305B1 (en) * | 2016-04-29 | 2017-03-21 | 서병옥 | Seasoned radish and cucumber having fructose polymer and manufacturing method thereof |
| KR102200918B1 (en) | 2020-04-10 | 2021-01-12 | 안선이 | Method for manufacturing health pickled radish using cudrania tricuspidata and health pickled radish using turmeric manufactured by the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101576551B1 (en) | Preparing Method of Kimchi Dressing | |
| KR20170136710A (en) | The method of sesame soy sauce pickled pickles | |
| KR20100029388A (en) | Danmooji having condensed licorice and its manufacturing method | |
| KR101485088B1 (en) | using red pepper sauce and a method of manufacturing the same | |
| KR101105931B1 (en) | A manufacturing method of functional mul-kimchi using natural herbal materials | |
| KR102235139B1 (en) | A method for manufacturing white kimchi with radish using white or gold pepper powder | |
| KR101734092B1 (en) | Pickled native grass fermentation and its manufacturing method | |
| KR20030048370A (en) | Food preservative composition and food comprising the same | |
| KR20090095894A (en) | A Manufacturing method of Prunus mume fruit pickles | |
| CN105614789A (en) | Osmanthus-flavored tuber mustard pickle and production method thereof | |
| CN105614835A (en) | Water chestnut leek flower sauce and preparation method thereof | |
| KR101392112B1 (en) | Process for mulberry leaf-kimchi added enzyme extracted from mulberry leaf fermentation and mulberry leaf-kimchi produced thereof | |
| KR101249891B1 (en) | Composition of Bulgogi sauce containing Angelica gigas Nakai extract and salted liquid of Prunus mume | |
| KR101793700B1 (en) | fish paste composition improved storage periods comprising natural complex extract | |
| KR20110123905A (en) | A composition of kimchi sauce using seaweeds | |
| KR20150001368A (en) | Process for Preparing Mulberry Leaves Seasoned with Jang for Enhanced Flavor and Preservability | |
| KR101675776B1 (en) | A method for preparing gimbab using lotus leaf extracts | |
| KR100708778B1 (en) | Process of manufacturing a red ginseng pickle | |
| KR20220069667A (en) | Manufacturing method of vegan wheatgrass spicy noodles and vegan wheatgrass spicy noodles thereby the same that | |
| KR101285973B1 (en) | Method of green-lipped mussel Denjang | |
| KR100283922B1 (en) | Ginseng Kimchi Manufacturing Method | |
| KR102440036B1 (en) | Kimchi for chinese and manufacturing method thereof | |
| KR20140092983A (en) | Method for producing Kimchi using fermentation liquid of Cudrania Tricuspidata Bureau | |
| KR101167643B1 (en) | Spice sauce using guava | |
| KR20110101895A (en) | Functional sesamo leaf roll pepper kimchi having extending edible period and antibacterial function |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |