KR20140080713A - Manufacturing method of white radish pickle by sugaring - Google Patents
Manufacturing method of white radish pickle by sugaring Download PDFInfo
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- KR20140080713A KR20140080713A KR1020120146096A KR20120146096A KR20140080713A KR 20140080713 A KR20140080713 A KR 20140080713A KR 1020120146096 A KR1020120146096 A KR 1020120146096A KR 20120146096 A KR20120146096 A KR 20120146096A KR 20140080713 A KR20140080713 A KR 20140080713A
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 31
- 241000220259 Raphanus Species 0.000 title abstract description 28
- 235000021110 pickles Nutrition 0.000 title abstract description 9
- 238000009923 sugaring Methods 0.000 title abstract 5
- 238000004519 manufacturing process Methods 0.000 title description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims 1
- 240000006891 Artemisia vulgaris Species 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 claims 1
- 238000001035 drying Methods 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 5
- 235000011511 Diospyros Nutrition 0.000 description 4
- 244000236655 Diospyros kaki Species 0.000 description 4
- 241000269821 Scombridae Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000020640 mackerel Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
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- 235000021185 dessert Nutrition 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000021148 salty food Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
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- 235000021404 traditional food Nutrition 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
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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
- A23L19/03—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 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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
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- 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
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 당절임에 의한 무장아찌 제조방법에 관한 것으로, 구체적으로 무를 설탕과 혼합하여 당절임하고 이 과정에서 생성되는 당절임액을 이용하여 소스를 제조한 다음 이 소스와 당절임무를 혼합하여 숙성하는 것을 특징으로 하는 당절임 무장아찌 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing a pickled persimmon by sugar-picking. More specifically, the present invention relates to a method for producing a pickled sauce by mixing pickled sugar with sugar, The present invention relates to a process for producing pickled pickled persimmon.
장아찌는 반찬류를 오래 저장하며 먹기 위한 우리나라 전통의 음식문화중 하나이다. 식품을 짜게 간을 하여 오랫동안 먹을 수 있게 한 것으로, 지방마다 다양한 방법으로 장아찌를 담근다.Jangjae is one of the traditional food culture for eating and storing side dishes for a long time. It is made to be able to eat food for a long time, and it immerses pickles in various ways in each province.
이 중에서도 무장아찌는 가을철 김장 무를 꾸득꾸득하게 말려 된장 또는 고추장에 박아 둔 다음에 다음해에 꺼내어 양념소 등에 버무려 먹는 것이 일반적이며, 대부분 무 장아찌를 담그기 위해 무의 수분을 건조시키는 과정을 거치게 된다.Among them, mangjiachi is usually dried in autumn, and then dried in a miso or kochujang, and then picked out in the next year and eaten in a sauce, and most of the time, the process of drying the radish is carried out.
무를 건조시키는 방법으로는 전통적으로 자연건조 방식을 사용하였는데, 근래에는 상업화 및 대량화로 인해 건조 장치를 사용하기도 한다. 자연건조 방식을 사용할 경우, 상당히 많은 시간이 소요되고 건조과정에서 악취가 발생하며 위생상의 문제점이 발생할 수 있고, 건조 장치를 사용할 경우, 건조를 위한 별도의 설비가 요구되는 등 많은 비용이 발생하게 된다.Drying methods have traditionally been natural drying methods, but in recent years, drying devices have been used due to commercialization and mass production. When the natural drying method is used, it takes a considerable amount of time, odor is generated in the drying process, hygienic problems may arise, and in the case of using the drying device, a separate facility for drying is required, .
또한, 현대 식생활의 인식변화로 인해 웰빙에 대한 요구가 높아지면서, 자극적이고 짠 음식을 기피하게 되고, 보다 영양가 있고 맛있는 음식을 선호하게 되어, 장아찌와 같은 전통 음식에도 여러 가지 변화가 요구되고 있는 실정이다.
In addition, due to the changes in the perception of modern eating habits, the demand for well-being increases, so that stimulating and salty foods are avoided, and more nutritious and delicious foods are preferred. to be.
이에, 본 발명자들은 이러한 기존의 무장아찌 제조방법에서 발생하는 단점들을 보완하고, 짜지 않고 맛이 좋은 무장아찌를 개발하기 위하여 예의 연구 노력한 결과, 무에 설탕을 혼합하여 당절임하면 삼투현상으로 인해 무의 수분이 외부로 배출되고 설탕 성분이 침투되어 식감이 매우 뛰어난 무장아찌를 제조할 수 있고, 이때 생성되는 당절임액으로 소스를 제조하여 혼합하면 풍미가 우수한 무장아찌를 제조할 수 있으며, 제조 시간 및 비용 또한 기존의 방법에 비해 상당히 절감할 수 있음을 확인하고 본 발명을 완성하게 되었다.
Accordingly, the inventors of the present invention have made efforts to develop a mackerel that has a good taste without compromising the disadvantages that occur in the conventional method of producing pickled persimmon, and as a result, they have found that when sugar is mixed with radish, Can be produced by extracting moisture of sugar and permeating the sugar component and producing a very good mouthfeel. The sauce can be prepared by mixing the sauce with the sugar solution, And the cost can also be considerably reduced as compared with the conventional method, and the present invention has been completed.
따라서 본 발명의 주된 목적은 짜지 않고 맛이 뛰어난 무장아찌를 저렴하고 간단하게 제조하는 방법을 제공하는데 있다.Accordingly, it is a main object of the present invention to provide a method of manufacturing cheap and simple mackerel with excellent taste without squeezing.
본 발명의 다른 목적은 상기 제조방법을 이용하여 제조한 짜지 않고 맛이 뛰어난 무장아찌를 제공하는데 있다.
Another object of the present invention is to provide a non-woven, non-woven, non-woven fabric manufactured using the above-described manufacturing method.
본 발명의 한 양태에 따르면, 본 발명은 무를 적당한 크기로 절단하는 단계; 절단한 무와 무 중량의 0.5 내지 2배의 설탕을 혼합하여 10 내지 30일간 당절임하는 단계; 상기 당절임하는 단계에서 생성되는 당절임액과 양념용 부재료를 혼합하여 소스를 제조하는 단계; 및 상기 당절임하는 단계에서 생성되는 당절임무와 상기 소스를 혼합하여 10 내지 30일간 숙성하는 단계;를 포함하는 당절임 무장아찌 제조방법을 제공한다.
According to one aspect of the present invention, Mixing 0.5 to 2 times the weight of the cut radish and non-radish sugar, and stirring the mixture for 10 to 30 days; Preparing a sauce by mixing the sugar-pickling liquid produced in the sugar-picking step with a seasoning ingredient; And a step of mixing the sauce with the sauce dessert produced in the sugar picking step and aging for 10 to 30 days.
본 발명은 무를 설탕과 혼합하여 당절임하는 것을 특징으로 한다.The present invention is characterized in that radish is mixed with sugar and sugar-pickled.
기존의 일반적인 무장아찌 제조방법과 달리, 무를 0.5 내지 2배 중량의 설탕과 혼합하여 당절임하면, 별도의 건조과정이 없어도 삼투현상으로 인해 무의 수분이 외부로 배출되어 식감이 매우 뛰어난 무장아찌를 제조할 수 있다. 또한, 이때 설탕 성분이 무에 침투하게 되므로, 그대로 섭취하여도 맛이 매우 뛰어나다.Unlike the conventional method of producing non-pickled mackerel, when the sugar is mixed with 0.5 to 2 times the weight of sugar and the sugar is pickled, the moisture is discharged to the outside due to the osmosis phenomenon even if there is no separate drying process. Can be manufactured. Also, since the sugar component penetrates into the radish at this time, the taste is very excellent even if it is taken intact.
무는 사전에 깨끗이 세척하는 것이 좋고, 세척 후에는 겉에 뭍은 물기를 적당히 제거한 다음 적당한 크기로 썰어주는 것이 좋은데, 폭이 약 3 내지 10㎝ 정도가 되도록 통 썰기하는 것이 좋다. 무를 그대로 절이는 것 보다 적당한 크기로 썰어서 절이면 수분이 빠져 나가고 설탕 성분이 침투하는 현상이 보다 용이하고 빠르게 이루어질 수 있다.It is good to clean beforehand, and after washing, it is better to remove the water on the outside and then cut to a proper size. It is good to tie it so that the width is about 3 to 10 cm. It is easier and quicker to achieve the phenomenon that the water is slipped and the sugar component penetrates when sliced into a proper size rather than the radish.
자른 무와 설탕을 혼합하기 위하여 별도의 혼합기 등의 장치를 이용할 수 있지만, 자른 무를 항아리에 담고 여기에 설탕을 붓는 방법을 사용해도 된다. 이렇게 무와 설탕을 혼합한 것에 무거운 돌 등을 올려놓아 당절임 과정 중 일정 압력을 가하게 되면, 무의 수분이 배출되는 것을 보다 효율적으로 할 수 있다.A device such as a separate mixer can be used to mix the cut radish and the sugar, but the cut radish may be put in a jar and the sugar may be poured therein. When a heavy stone or the like is put on the mixture of radish and sugar and a certain pressure is applied during the sugar picking process, the moisture can be discharged more efficiently.
설탕의 사용량은 무의 중량에 대해 0.5 내지 2배로 하는 것이 좋으나, 가장 바람직하게는 무와 설탕의 비율을 1:1로 하는 것이 좋다. 설탕의 사용량을 적게 할 경우에는 미생물이 발생하여 부패, 변질될 수 있으며, 무의 수분 배출이 늦어지게 되어 당절임 기간이 길어지게 되므로 효율적이지 못하고, 너무 많은 설탕을 사용하게 되면 당절임 기간은 약간 짧아질 수 있으나 증가한 설탕량에 비해 그 효과가 미비하고 자칫 당절임액의 당도가 과도하게 높아질 수 있기 때문에 상기 범위에 따르는 것이 바람직하다.The amount of sugar to be used is preferably 0.5 to 2 times the weight of the radish, but most preferably, the ratio of radish and sugar is 1: 1. If the amount of sugar used is small, microorganisms may be generated, which may cause corruption and / or degeneration. Since the water discharge of the radishes is delayed, the sugar picking period becomes longer, which is not efficient. When too much sugar is used, But the effect is insufficient as compared with the increased amount of sugar, and the sugar content of the sugar-pickling liquid may excessively increase, so that it is preferable to follow the above range.
간을 하기 위하여 무와 설탕을 혼합할 때 경우에 따라 약간의 소금을 첨가할 수 있으며, 이때 소금을 첨가하지 않고 추후 양념소스 등에 소금을 첨가할 수도 있다.When mixing radish and sugar to make liver, some salt may be added as occasion demands. At this time, salt may be added to the sauce or the like without adding salt.
상기와 같은 설탕량을 사용하여 약 10 내지 30일간 당절임하면 적당히 수분이 빠져 식감이 매우 부드럽고 적당하게 단맛이 나는 무장아찌를 제조할 수 있다. 이때 당절임 기간이 10일 미만일 경우에는 무의 수분이 충분히 배출되지 않고 당분이 무에 충분히 베어들지 못하게 되므로, 10일 이상 당절임하는 것이 바람직하다. 또한, 30일을 초과하여 당절임할 수 있으나, 경과된 시간에 비해 당절임에 따른 변화 효과가 미비하며, 너무 많이 당절임할 경우 오히려 변질될 수 있으므로 상기 당절임 기간에 따르는 것이 바람직하다.When the sugar is added for about 10 to 30 days using the above-mentioned amount of sugar, the moisture can be appropriately reduced, so that the mouthfeel which is very soft in texture and suitably sweet can be produced. At this time, when the pickling period is less than 10 days, the moisture of the radish is not sufficiently discharged and the sugar is not enough to bear in the radish, so it is preferable to pickle for 10 days or more. In addition, although it can be pickled for more than 30 days, the effect of the pickling is insufficient compared to the elapsed time, and if the pickled sugar is too much, it may be deteriorated, so it is preferable to follow the pickling period.
상기 당절임은 별도의 냉장 장치 및 설비 등을 사용할 필요없이 상온의 적당한 장소에서 실시할 수 있으며, 이때 용기를 비닐 등으로 덮어 되도록 공기를 차단하여 부패를 방지하는 것이 바람직하다.The pickling may be carried out at a suitable place at room temperature without using a separate refrigerator or equipment, and it is preferable that the container is covered with vinyl or the like to prevent air corruption.
이와 같은 당절임 과정에서 무의 수분과 함께 특정 성분들이 외부로 배출되면서 설탕을 녹이게 되어 단맛의 당절임액이 생성되는데, 당절임 과정이 마무리되어 무를 건져내고 남은 당절임액을 무장아찌의 소스(양념)를 제조하는데 이용할 수 있다. 소금에 절이는 방법을 사용할 경우 절이고 남은 액은 대부분 버려지는데, 본 발명에 따를 경우 당절임액을 버리지 않고 소스를 제조하는데 이용할 수 있으므로, 비용절감 효과를 기대할 수 있을 뿐만 아니라, 무로부터 추출된 성분이 그대로 당절임액에 포함되어 있기 때문에 이를 소스 제조에 사용하면 무장아찌의 영양성분 또한 높아지는 효과를 기대할 수 있다.In this sort of sugar-picking process, certain ingredients are discharged to the outside together with moisture of radish, and the sugar is melted to produce a sweet persimmon juice. After the sugar-picking process is completed, radish is recovered and the remaining sugar- Seasonings). In the case of using a salting method, most of the remaining solution is discarded. According to the present invention, since the salt can be used for manufacturing a sauce without discarding the pickled solution, cost reduction can be expected, Is included in the pickled liquid as it is, it can be expected that the nutritional component of Mugaji is also increased when it is used in the source preparation.
당절임액을 이용하여 소스를 제조할 때 첨가하는 양념용 부재료는 기호에 따라 다양한 식재료를 사용할 수 있으며, 이중에서도 간장, 식초, 마늘, 생강, 고추를 부재료로 사용하여 소스를 제조하면 풍미가 우수한 무장아찌를 제조할 수 있다. 본 발명에 따르면, 이 경우 당절임액 100중량부에 간장 100 내지 250중량부, 식초 10 내지 100중량부, 마늘 10 내지 100중량부, 생강 5 내지 50중량부, 고추 5 내지 50중량부를 혼합하여 제조하는 것이 무장아찌의 풍미를 높이기 위해 바람직하다. 소스는 건더기가 포함되어 있는 상태 그대로 사용할 수 있으며, 기호에 따라 믹서기 등으로 잘게 갈아 액체화하여 사용할 수도 있다.The sauces added during the preparation of the sauce using the sugar pickling solution can be various kinds of food according to their preferences. Among them, the sauce is prepared by using soy sauce, vinegar, garlic, ginger, Can be produced. According to the present invention, in this case, 100 to 250 parts by weight of soy sauce, 10 to 100 parts by weight of vinegar, 10 to 100 parts by weight of garlic, 5 to 50 parts by weight of ginger, and 5 to 50 parts by weight of red pepper are mixed with 100 parts by weight of sugar- It is preferable to prepare the non-pickled rice to enhance the flavor of the pickled rice. The sauce can be used as it is with the gourd, and it can be finely ground and mixed with a blender, depending on your preference.
상기 제조된 소스를 당절임무와 혼합하고 10 내지 30일 정도 숙성하면 풍미가 우수한 무장아찌를 제조할 수 있다. 소스와 당절임무의 혼합 비율은 1 : 1 내지 1 : 3중량비로 하는 것이 바람직하다. 이때의 숙성과정은 상온에서 실시할 수 있으며, 되도록 공기를 차단한 상태에서 실시하는 것이 바람직하다.When the prepared sauce is mixed with the above-mentioned duties and aged for about 10 to 30 days, it is possible to produce mujachi with excellent flavor. It is preferable that the mixture ratio of the source and the mission is 1: 1 to 1: 3 by weight. At this time, the aging process can be carried out at room temperature, and it is preferable that the aging process is carried out with the air being shut off as much as possible.
본 발명에 따른 무장아찌는 먹기 좋은 크기로 썰어 바로 먹을 수 있으며, 유통할 경우 바로 포장하여 유통할 수 있다.
The embrocation according to the present invention can be easily cut and sliced into a good size and can be immediately packaged and distributed when it is distributed.
본 발명에 따르면 짜지 않고 맛이 매우 뛰어난 무장아찌를 저렴하고 간단한 방법으로 제조할 수 있다.
According to the present invention, it is possible to produce a mackerel with excellent taste without squeezing by an inexpensive and simple method.
도 1은 본 발명의 일실시예에 따른 무장아찌 제조과정을 나타낸 순서도이다.
도 2는 본 발명의 일실시예에 따른 무장아찌 제조과정을 나타낸 사진이다.FIG. 1 is a flowchart illustrating a manufacturing process of a non-pickled metal according to an embodiment of the present invention.
FIG. 2 is a photograph showing a process for manufacturing an enamel patch according to an embodiment of the present invention.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.
Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.
실시예 1. Example 1.
무의 형태가 좋은 것으로 골라 깨끗이 세척한 다음, 세척한 무를 폭이 약 5㎝ 정도 되도록 통썰기를 하였다.The shape of the radish was selected and cleaned thoroughly, and the washed radish was thawed to a width of about 5 cm.
절단한 무와 설탕을 각각 10㎏ 씩 평량하여 잘 혼합한 다음 항아리에 넣고 외부로부터 항아리내에 공기가 들어가지 않도록 0.12㎜ 두께의 폴리에틸렌 필름으로 밀봉하여 실온에서 20일간 당절임 하였다.The cut radish and sugar were weighed 10 kg each, mixed well, placed in a jar, sealed with a polyethylene film of 0.12 mm thickness to prevent air from entering the jar from the outside, and pickled for 20 days at room temperature.
체를 이용하여 당절임된 무(약 3.5㎏ 수득)와 당절임 과정에서 생성된 당절임액을 분리하였다.
(About 3.5 ㎏) of sugar - free pickled sugar and the sugar - pickling solution produced during the sugar - picking process were separated using a sieve.
실시예 2. Example 2.
상기 실시예 1에서 수득한 당절임액 1ℓ에 간장 1.8ℓ, 식초 400㎖, 마늘 500g, 생강 300g, 건고추(또는 고춧가루) 100g을 잘 혼합하여 무장아찌 소스를 제조하였다.To 1 liter of the pickled solution obtained in Example 1, 1.8 g of the soy sauce, 400 ml of vinegar, 500 g of garlic, 300 g of ginger, and 100 g of dried red pepper (or red pepper powder)
상기 실시예 1에서 수득한 당절임된 무(약 3.5㎏)에 무장아찌 소스(약 4.3㎏)를 혼합하여 항아리에 담고 상기 실시예 1에서와 같이 항아리를 밀봉한 다음 실온에서 20일간 숙성시켰다.
(About 3.5 kg) obtained in Example 1 was added to a jar and the jar was sealed as in Example 1, followed by aging at room temperature for 20 days.
실험예 1. Experimental Example 1
일반인 20명을 대상으로 상기 실시예 1 및 2의 무장아찌와 시중에 판매되고 있는 무장아찌(소금으로 절여 양념한 것)의 관능성을 비교 평가하였다. 흰 접시에 각 무장아찌를 올려놓고 맛, 조직감, 색 및 종합적인 기호도(총평)를 아주 좋다(5점), 좋다(4점), 보통이다(3점), 나쁘다(2점), 아주 나쁘다(1점)의 5점 척도법으로 평가하도록 하였다. 이의 결과는 표 1 및 2와 같다.
20 persons in general were compared to evaluate the sensory properties of the non-pickles of Examples 1 and 2 and the non-pickles sold in the market (pickled with salt). It is very good (5 points), good (4 points), normal (3 points), bad (2 points), very bad (1 point). The results are shown in Tables 1 and 2.
Claims (3)
절단한 무와 무 중량의 0.5 내지 2배의 설탕을 혼합하여 10 내지 30일간 당절임하는 단계;
상기 당절임하는 단계에서 생성되는 당절임액과 양념용 부재료를 혼합하여 소스를 제조하는 단계; 및
상기 당절임하는 단계에서 생성되는 당절임무와 상기 소스를 혼합하여 10 내지 30일간 숙성하는 단계;를 포함하는 당절임 무장아찌 제조방법.Cutting the radish to an appropriate size;
Mixing 0.5 to 2 times the weight of the cut radish and non-radish sugar, and stirring the mixture for 10 to 30 days;
Preparing a sauce by mixing the sugar-pickling liquid produced in the sugar-picking step with a seasoning ingredient; And
And mixing the sauce with the sauces produced in the step of pickling sugar and aging the sauce for 10 to 30 days.
상기 소스는 상기 당절임액 100중량부에 간장 100 내지 250중량부, 식초 10 내지 100중량부, 마늘 10 내지 100중량부, 생강 5 내지 50중량부, 고추 5 내지 50중량부를 혼합하여 제조하는 것을 특징으로 하는 당절임 무장아찌 제조방법.The method according to claim 1,
The sauce is prepared by mixing 100 to 250 parts by weight of soy sauce, 10 to 100 parts by weight of vinegar, 10 to 100 parts by weight of garlic, 5 to 50 parts by weight of ginger, and 5 to 50 parts by weight of red pepper A method of producing sugar-free mugwort tea characterized in that.
상기 당절임무와 상기 소스의 혼합 비율은 1 : 1 내지 1 : 3중량비인 것을 특징으로 하는 당절임 무장아찌 제조방법.The method according to claim 1,
Wherein the mixing ratio of the source and the source is in a weight ratio of 1: 1 to 1: 3.
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| KR101720465B1 (en) * | 2016-09-02 | 2017-04-10 | 이반석 | A method manufacturing of pickled radish using tangerine extract |
| KR20180107802A (en) * | 2017-03-22 | 2018-10-04 | 주식회사 향아식품 | Seaweed pickle manufacturing method |
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| CN105105060A (en) * | 2015-09-11 | 2015-12-02 | 铜陵南门姜业专业合作社 | Seafood ginger juice condiment and preparation method thereof |
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| KR100554670B1 (en) * | 2002-06-15 | 2006-02-24 | 한완석 | method for production of zangachi |
| KR20040067308A (en) * | 2003-01-22 | 2004-07-30 | 송영근 | Manufacture method of fruit juice kimchi |
| KR100824308B1 (en) * | 2007-02-05 | 2008-04-22 | (주)남양알앤씨 | Method for manufacturing a vegetables seasoned in soy sauce and a product by the same |
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| KR20180107802A (en) * | 2017-03-22 | 2018-10-04 | 주식회사 향아식품 | Seaweed pickle manufacturing method |
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