KR20120134893A - Processed radish and manufacturing methods thereof - Google Patents
Processed radish and manufacturing methods thereof Download PDFInfo
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- KR20120134893A KR20120134893A KR1020110054101A KR20110054101A KR20120134893A KR 20120134893 A KR20120134893 A KR 20120134893A KR 1020110054101 A KR1020110054101 A KR 1020110054101A KR 20110054101 A KR20110054101 A KR 20110054101A KR 20120134893 A KR20120134893 A KR 20120134893A
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- radish
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- 241000220259 Raphanus Species 0.000 title claims abstract description 71
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 239000013535 sea water Substances 0.000 claims abstract description 36
- 241000287828 Gallus gallus Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 150000003839 salts Chemical class 0.000 abstract description 9
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 10
- 235000021109 kimchi Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 125000004383 glucosinolate group Chemical group 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- XEEANGGQJOWRTG-UHFFFAOYSA-N 1h-indol-2-ylmethanol Chemical compound C1=CC=C2NC(CO)=CC2=C1 XEEANGGQJOWRTG-UHFFFAOYSA-N 0.000 description 1
- VJBAGQQJVTVKKP-UHFFFAOYSA-N 1h-indole;methanol Chemical compound OC.C1=CC=C2NC=CC2=C1 VJBAGQQJVTVKKP-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- ZMZDMBWJUHKJPS-UHFFFAOYSA-N hydrogen thiocyanate Natural products SC#N ZMZDMBWJUHKJPS-UHFFFAOYSA-N 0.000 description 1
- DMCPFOBLJMLSNX-UHFFFAOYSA-N indole-3-acetonitrile Chemical compound C1=CC=C2C(CC#N)=CNC2=C1 DMCPFOBLJMLSNX-UHFFFAOYSA-N 0.000 description 1
- 230000000622 irritating effect Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- -1 thio cyanate ions Chemical class 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 가공 무 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 해수를 이용한 새로운 가공 무 및 그 제조 방법에 관한 것이다.
본 발명은 무를 절단하고 절단된 무를 용암 해수에 침지시키는 단계를 포함하는 것을 특징으로 한다.
본 발명에 의해서 무를 용암 해수로 가공된 새로운 무가 개발되었다. 본 발명에 따른 무는 일정 농도의 염분을 함유하고 있어 별도의 간이 필요하지 않는다. 또한, 일반 무에 비해서 인체에 유익한 미네랄 성분이 강화되어 있어, 건강 식품으로 사용될 수 있다. The present invention relates to a processed radish and a method for producing the same, and more particularly to a new processed radish and a method for producing the same using seawater.
The present invention is characterized in that it comprises the step of cutting radish and immersed the cut radish in lava seawater.
According to the present invention, a new radish processed into radish lava seawater was developed. The radish according to the present invention contains a certain concentration of salt and does not require a separate liver. In addition, since minerals beneficial to the human body are strengthened compared to general radish, it can be used as a health food.
Description
본 발명은 가공 무 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 해수를 이용한 새로운 가공 무 및 그 제조 방법에 관한 것이다. The present invention relates to a processed radish and a method for producing the same, and more particularly to a new processed radish and a method for producing the same using seawater.
무는 국내에서 널리 재배되고, 대량으로 소비되는 대중적인 채소로서, 주로 김치류, 단무지, 건조 제품 등으로 사용되고 있다. 대한민국 특허 제341673호 등에 기재된 바와 같이, 무는 수분을 약 90%정도 포함하고, 비타민 C, 효소류 및 단맛을 내는 성분으로서 포도당과 설탕을 함유하고 있다. 이와 같은 무를 구성하고 있는 주요 성분(가식 부분 100g 당 기준)을 좀더 구체적으로 살펴보면 수분90%, 단백질2g, 지방0.1g, 당류5.6g, 섬유0.9g, 회분1.6g, 칼슘62mg, 비타민B1 0.01mg, 비타민B2 0.03mg, 비타민C 44mg로 이루어 있는 것이 일반적이다. 무의 일반적 성질은 달작지근한데 그 맛은 포도당과 설탕의 맛이 주성분이다. 무의 매운맛은 유황화합물 때문인데, 특히 날무를 먹고 트림을 하면 그것이 휘발되어 고약한 냄새를 내는 성질을 가지고 있기도 하다. 그리고 무의 껍질에는 속보다 비타민C가 더 들어 있으므로 껍질을 도려내지 말고 깨끗이 씻어서 먹는 것이 더 좋다고 한다. 옛부터 전해내려오는 말이 무를 많이 먹으면 속병이 없다는 말이 있다. 그 이유는 무속에 여러 가지 소화효소가 많기 때문이다. 무의 효소로는 전분 분해 효소인 아밀라아제(디아스타아제)가 가장 많고 산화 효소, 요소를 분해해서 암모니아를 만드는 효소, 체내에서 생기는 해로운 과산화수소를 물과 산소로 분해하는 카탈라아제라는 효소 등 생리적으로 중요한 작용을 하는 요소가 매우 많다.Radishes are widely grown and consumed in large quantities in Korea, and are mainly used as kimchi, radish, and dried products. As described in Korean Patent No. 341673 and the like, radish contains about 90% of water, and contains glucose and sugar as vitamin C, enzymes, and sweetening ingredients. In more detail, the main ingredients (per 100g of edible portion) that make up such radish are 90% moisture, 2g protein, 0.1g fat, saccharides5.6g, fiber 0.9g, ash 1.6g, calcium 62mg, vitamin B1 0.01mg. , Vitamin B2 0.03mg, Vitamin C 44mg It is common. The general nature of radish is sweet and its main ingredient is the taste of glucose and sugar. The spicy taste of radish is due to the sulfur compound, especially if you eat it and trim it, it may volatilize and give off a bad smell. And the skin of radish contains more vitamin C than the inside, so it is better to wash it without eating it. Words that have been told since ancient times eat a lot of radish is said to have no disease. The reason is because there are many different digestive enzymes in shaman. Most enzymes of radish include amylase, a starch degrading enzyme, oxidase, an enzyme that breaks down urea to make ammonia, and an enzyme called catalase that breaks down harmful hydrogen peroxide from water and oxygen. There are many factors.
최근에는 무를 포함한 십자화과 채소(cruciferous vegetable)에 여러 종류의 글루코시놀레이트(glucosinolate)가 존재하여 이들의 분해산물이 자극취 또는 쓴맛을 낸다는 것이 밝혀졌다. 또한, 이러한 글루코시놀레이트를 함유한 식물체를 사람과 가축이 섭취하면 그 분해산물이 생성되어 여러 가지 약리적 및 생리적 활성을 나타내며, 열처리에 의해 분해, 생성되는 인돌아세토니트릴(indoleacetonitrile), 인돌메탄올(indolemethanol) 또는 티오시아네이트(thio cyanate) 이온 등은 항암 효과를 갖는다고 보고되어 있고, 일반적인 무는 소화를 촉진시키고 강장의 효과가 있으며 또한 해독과 거담의 작용도 있다. Recently, several kinds of glucosinolates have been found in cruciferous vegetables, including radish, and their degradation products have been found to be irritating or bitter. In addition, when humans and livestock ingest such glucosinolate-containing plants, their decomposition products are produced, which show various pharmacological and physiological activities, and indoleacetonitrile, indole methanol (decomposed and produced by heat treatment) Indolemethanol or thio cyanate ions have been reported to have anticancer effects. Common radish promotes digestion, tonic effect, and also has detoxification and expectorant action.
이러한 무를 보다 다양한 영양분을 가지는 가공 형태로 탈바꿈시키기 위한 다양한 방안들이 개발되고 있으며, 특히 해수를 이용하여 무의 기능성을 높일 수 있는 새로운 방안에 대한 요구가 계속되고 있다. Various methods have been developed to transform such radishes into processed forms with more diverse nutrients, and in particular, there is a continuing demand for new measures to increase the functionality of radish using seawater.
본 발명에서 해결하고자 하는 과제는 새로운 무 가공 방법 및 이를 이용한 무 제품을 제공하는 것이다. The problem to be solved in the present invention is to provide a new process and a product free using the same.
본 발명에서 해결하고자 하는 다른 과제는 해수를 이용한 무 가공 방법 및 이를 이용한 무 가공 식품을 제공하는 것이다. Another problem to be solved by the present invention is to provide a non-processing method using sea water and a non-processed food using the same.
본 발명에서 해결하고자 하는 또 다른 과제는 해수를 이용하여 미네랄과 같은 천연 원료 성분이 강화된 새로운 무 가공 식품 및 그 제조 방법을 제공한는 것이다. Another problem to be solved by the present invention is to provide a new unprocessed food and a method for producing the raw material is reinforced natural ingredients such as minerals using sea water.
상기와 같은 과제를 해결하기 위해서, 본 발명은 무를 절단하고 절단된 무를 용암 해수에 침지시키는 단계를 포함하는 것을 특징으로 한다. In order to solve the above problems, the present invention is characterized in that it comprises a step of cutting radish and immersed the cut radish in lava seawater.
본 발명에 있어서, 상기 용암 해수는 제주도의 용암지대에서 생산되는 해수로서 바닷물이 제주도의 용암지대로 스며들어오면서 용암에 포함된 각종 천연성분을 함유하면서 일정 정도의 염분을 포함하고 있어, 무를 침지시킬 경우 적절한 염분과 함께 천연생분이 무에 스며들게 된다. In the present invention, the lava seawater is a seawater produced in the lava zone of Jeju Island as the sea water penetrates into the lava zone of Jeju Island while containing various natural ingredients contained in the lava, so as to immerse the radish In the case of natural salts with appropriate salts will be absorbed into the radish.
본 발명에 있어서, 상기 용암 해수는 천연 상태를 그대로 사용하는 것도 가능하며, 이를 1.5-2.5 배 정도의 농도로 농축시켜 사용하는 것도 가능하다. In the present invention, the lava seawater may be used as it is in the natural state, it may be used to concentrate it to a concentration of about 1.5-2.5 times.
본 발명에 있어서, 상기 무는 다양한 크기로 절단되어 사용될 수 있으며, 침지 시간은 무의 크기에 따라 적절하게 조절될 수 있다. 바람직한 실시예에서 상기 무는 깍두기 크기로 잘라진 후 천연 용암해수에 0.5 시간 내지 10시간 정도로 담궈둘 수 있으며, 보다 바람직하게는 1에서 5시간 정도이며, 가장 바람직하게는 2-3시간 정도이다. 침지 시간이 지나치게 커지게 되면 삼투 작용에 의해서 무의 크기가 일정하게 유지되기 어렵고, 침지시간이 지나치게 짧아지게 되면 가공 무 본연의 특성을 충분히 살리기 어렵게 된다.In the present invention, the radish can be cut and used in various sizes, soaking time can be appropriately adjusted according to the size of the radish. In a preferred embodiment, the radish may be immersed in natural lava seawater after being cut to the size of kakdugi, about 0.5 to 10 hours, more preferably about 1 to 5 hours, most preferably about 2-3 hours. If the immersion time is too large, the size of the radish is difficult to maintain a constant by the osmotic action, if the immersion time is too short, it becomes difficult to fully utilize the characteristics of the processing radish.
본 발명은 일 측면에서, 용암 해수에 포함된 미네랄 성분을 포함하는 가공 무를 제공한다. 본 발명에 따른 가공 무들은 천연 재배된 무들에 비해서 인체에 유익한 미네랄 성분이 강화된다.
In one aspect, the present invention provides a processed radish comprising a mineral component contained in lava seawater. Processed radish according to the present invention is enhanced in minerals beneficial to the human body compared to naturally grown radish.
본 발명에 의해서 무를 용암 해수로 가공된 새로운 무가 개발되었다. 본 발명에 따른 무는 일정 농도의 염분을 함유하고 있어 별도의 간이 필요하지 않는다. According to the present invention, a new radish processed into radish lava seawater was developed. The radish according to the present invention contains a certain concentration of salt and does not require a separate liver.
또한, 일반 무에 비해서 인체에 유익한 미네랄 성분이 강화되어 있어, 건강 식품으로 사용될 수 있다.
In addition, since minerals beneficial to the human body are strengthened compared to general radish, it can be used as a health food.
이하, 실시예를 통해서 본 발명을 상세하게 설명한다. 하기 실시예는 본 발명을 예시하기 위한 것이며, 발명의 범위를 한정하기 위한 것은 아니다. Hereinafter, the present invention will be described in detail through examples. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention.
용암 해수Lava seawater
용암 해수는 제주도의 용암지대에서 용출되는 천연 용암 해수를 이용하였으며, 용암 해수의 성분은 하기 표 1과 같다. 무는 하우스에서 기른 무를 사용하였다. The lava seawater used natural lava seawater eluting from the lava zone of Jeju Island, the components of the lava seawater are shown in Table 1 below. The radish used was grown in the house.
실시예 1. 깍두기Example 1 dices
밭에서 재배한 무를 세척하고, 깍두기를 크기로 직육면체 형태로 절단하였다. 절단된 깍두기를 제주도에서 채취한 용암 해수에 1시간 침지한 후 건져서 물기를 제거하였다. The radish grown in the field was washed and cut into dices in cube form. The diced Kakkaduk was immersed in lava seawater collected from Jeju Island for 1 hour and then dried to remove water.
건져진 무를 고춧가루와 소금 및/또는 간장을 포함하는 김치 양념과 버무려 용암 해수로 담근 깍두기 김치를 제조하였다.
The dried radish was prepared with kimchi seasoning containing red pepper powder, salt and / or soy sauce, and soaked in lava seawater.
실시예 2. 깍두기 Example 2 dices
밭에서 재배한 무를 세척하고, 깍두기를 크기로 직육면체 형태로 절단하였다. 절단된 깍두기를 제주도에서 채취한 용암 해수에 2시간 침지한 후 건져서 물기를 제거하였다. The radish grown in the field was washed and cut into dices in cube form. The diced Kakkaduk was immersed in lava seawater collected from Jeju Island for 2 hours and then dried to remove water.
건져진 무를 고춧가루와 소금 및/또는 간장을 포함하는 김치 양념과 버무려 용암 해수로 담근 깍두기 김치를 제조하였다.
The dried radish was prepared with kimchi seasoning containing red pepper powder, salt and / or soy sauce, and soaked in lava seawater.
실시예 3 깍두기 Example 3 dices
밭에서 재배한 무를 세척하고, 깍두기를 크기로 직육면체 형태로 절단하였다. 절단된 깍두기를 제주도에서 채취한 용암 해수에 4시간 침지한 후 건져서 물기를 제거하였다. The radish grown in the field was washed and cut into dices in cube form. The diced Kakkaduk was immersed in lava seawater collected from Jeju Island for 4 hours and then dried to remove water.
건져진 무를 고춧가루와 소량의 소금을 포함하지 김치 앙념으로 버무려 깍두기 김치를 제조하였다.
The dried radish was mixed with red pepper powder and a small amount of salt to make kimchi sauce.
실시예 4 깍두기Example 4 dices
밭에서 재배한 무를 세척하고, 깍두기를 크기로 직육면체 형태로 절단하였다. 절단된 깍두기를 제주도에서 채취한 용암 해수를 용암해수에 2시간 침지시킨 후, 건져서 2배 농축한 농축수에 1시간 침지한 후 다시 건져 물기를 제거하였다. The radish grown in the field was washed and cut into dices in cube form. The lava seawater collected from Jeju Island was immersed in lava seawater for 2 hours, and then immersed in concentrated water concentrated twice as concentrated for 1 hour and then dried again to remove water.
건져진 무를 고춧가루와 소금을 포함하지 김치 앙념으로 버무려 깍두기 김치를 제조하였다.
The dried radish was mixed with red pepper powder and salt with kimchi condiments to prepare kakdugi kimchi.
비교 실시예 1. 깍두기Comparative Example 1.
밭에서 재배한 무를 세척하고, 깍두기를 크기로 직육면체 형태로 절단하였다. 절단된 깍두기를 제주도에서 채취한 용암 해수에 10분 침지 후, 다시 건져 물기를 제거하였다. 건져진 무를 고춧가루와 소금을 포함하지 김치 앙념으로 버무려 깍두기 김치를 제조하였다.
The radish grown in the field was washed and cut into dices in cube form. The cut diced cabbage was immersed in lava seawater taken from Jeju Island for 10 minutes, and then dried again to remove water. The dried radish was mixed with red pepper powder and salt with kimchi condiments to prepare kakdugi kimchi.
실시예 1 내지 4와 비교실시예 1에서 제조된 깍두기를 김치 냉장고에서 1주일 숙성시킨 후 맛을 보아 기호도를 조사하였다. 기호도 조사 결과는 하기 표 1에 나타내었다.
The kakdugi prepared in Examples 1 to 4 and Comparative Example 1 were aged for one week in a kimchi refrigerator, and then tastes were examined. The palatability study results are shown in Table 1 below.
실시예 5. 양념 치킨용 절임 무Example 5 Pickled Radish for Seasoned Chicken
밭에서 재배한 무를 세척하고, 1 ㎤ 의 크기로 절단한 후, 2 배 농축액에 2시간 침지한 후 건져내고, 다시 용암해수와 초를 이용하여 기호에 맞추어 간을 하여 제조된 치킨용 초절임액과 혼합하여 양념 치킨용 절임 무를 제조하였다.
Wash the radish grown in the field, cut it into 1 cm 3 size, immerse it in 2 times concentrated solution for 2 hours, and then take it out, and mix it with the marinated sea salt and vinegar, and then mix it with chicken pickles prepared according to your preference. To prepare a pickled radish for seasoning chicken.
실시예 6. 양념 치킨용 절임 무Example 6 Pickled Radish for Seasoned Chicken
밭에서 재배한 무를 세척하고, 1 ㎤ 의 크기로 절단한 후, 2.5 배 농축액에 1시간 40분 침지한 후 건져내고, 다시 용암해수와 초를 이용하여 제조된 치킨용 초절임액과 혼합하여 양념 치킨용 절임 무를 제조하였다. Washed radish grown in the field, cut into 1 cm 3 size, immersed in 2.5 times concentrated solution for 1 hour and 40 minutes, then pulled out, and then mixed with the marinated sea salt and vinegar for marinated chicken for seasoning chicken Pickled radish was prepared.
실시예 7. 양념 치킨용 절임 무Example 7 Pickled Radish for Seasoned Chicken
밭에서 재배한 무를 세척하고, 1 ㎤ 의 크기로 절단한 후, 3 배 농축액에 2시간 침지한 후 건져내고, 초를 포함하는 물과 혼합하여 양념 치킨용 절임 무를 제조하였다.
The radishes cultivated in the field were washed, cut to a size of 1 cm 3, immersed in a 3-fold concentrate for 2 hours, then taken out, and mixed with water containing candles to prepare pickled radishes for seasoned chicken.
실시예 8. 쌈용 절임 무Example 8 Pickling Radish
밭에서 재배한 무를 2-3mm 두께로 얇게 절단하여 원판 형태로 제조하였다. 절단된 무를 식초를 포함하는 용암해수에 2시간동안 담근 후 건져내어 쌈용 절임 무를 제조하였다.
Radish cultivated in the field was cut into 2-3mm thickness to prepare a disc. The cut radish was soaked in lava seawater containing vinegar for 2 hours and then dried to prepare pickled radish.
상기 실시예가 상세하게 기재되어있다 하더라도, 본 발명의 범위는 하기 기재되는 특허청구범위에 따르며, 그 균등의 범위를 포함하고 있음을 평균적 기술자는 유의하여야 한다. Although the above embodiments have been described in detail, the average technician should note that the scope of the present invention is in accordance with the claims set forth below and includes equivalents thereof.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102169806B1 (en) * | 2020-04-24 | 2020-10-26 | 최진우 | Pickled radish using wasabi and its manufacturing method |
| KR102200917B1 (en) * | 2020-04-10 | 2021-01-11 | 안선이 | Method for manufacturing health pickled radish using aronia and health pickled radish using turmeric manufactured by the same |
| 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 |
| KR20220020563A (en) * | 2020-08-12 | 2022-02-21 | 임미경 | Mineral-enriched gimbap and its manufacturing method |
| KR102469547B1 (en) | 2022-05-13 | 2022-11-22 | 이갑수 | Method for manufacturing radish meat with rich fiber and texture by processing radish |
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2011
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102200917B1 (en) * | 2020-04-10 | 2021-01-11 | 안선이 | Method for manufacturing health pickled radish using aronia and health pickled radish using turmeric manufactured by the same |
| 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 |
| KR102169806B1 (en) * | 2020-04-24 | 2020-10-26 | 최진우 | Pickled radish using wasabi and its manufacturing method |
| KR20220020563A (en) * | 2020-08-12 | 2022-02-21 | 임미경 | Mineral-enriched gimbap and its manufacturing method |
| KR102469547B1 (en) | 2022-05-13 | 2022-11-22 | 이갑수 | Method for manufacturing radish meat with rich fiber and texture by processing radish |
| KR20230159229A (en) | 2022-05-13 | 2023-11-21 | 이갑수 | Method for manufacturing radish meat with rich fiber and texture by processing radish |
| US11980208B2 (en) | 2022-05-13 | 2024-05-14 | Gap Su Lee | Method for manufacturing radish meat with rich fiber and texture by processing radish |
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