KR20140100732A - Organic Danmooji having condensed natural dye and process for preparation thereof - Google Patents
Organic Danmooji having condensed natural dye and process for preparation thereof Download PDFInfo
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Abstract
Description
본 발명은 천연색소를 이용한 유기농 단무지 및 그 제조방법에 관한 것으로 더욱 상세하게는 천연물 유래 색소 및 성분을 포함하여 유기농 단무지의 색도, 신맛, 단맛 등이 향상됨으로써 기호도와 상품성이 증대된 유기농 단무지 및 그 제조방법에 관한 것이다.The present invention relates to an organic raw dairy product using natural dyes and a method for preparing the same, and more particularly, to an organic raw dairy product containing organic dyestuffs and components and having improved color, sourness and sweetness, And a manufacturing method thereof.
단무지는 저렴한 가격과 자극성이 적은 맛으로 인해 친숙하게 접하는 식품으로 단체 급식 및 분식점에서 소비되는 만두 제품, 우동 등과 잘 어울리는 부식 재료이다. 일반적인 단무지는 염적된 절임무에 왕겨나 인공색소를 사용하여 황색으로 착색한 것으로서, 제조방법이 비교적 간단하고, 장기간 보관하는 것이 가능하며, 무의 알싸하고 아삭한 맛에 신맛과 단맛을 첨가한 것으로 최근 김밥 전문점의 확대로 인해 소비량이 점차 늘어나는 추세이다. Radishes are familiar foods due to their low price and low irritation. They are corrosion materials that are well suited to dumplings and udon that are consumed in group feeding and eating out. The common radish is colored with yellow color by using chaff or artificial coloring in a salted cut section. It is relatively easy to manufacture, can be stored for a long time, and has a sour taste and sweet taste added to the rough taste of radish Consumption of kimbab specialty stores has been on the rise.
통상적인 단무지 제조방법은 무를 소금이나 소금물에 절이고, 소금에 절인 절임무를 적당한 염도로 다시 탈염한 다음, 착색을 위한 인공 착색제와 감미료, 조미료 등의 각종 부재료 등을 혼합하여 상온에서 60∼80시간 동안 숙성하여 완성한다. 이러한 단무지는 대부분 영세한 가내수공업 형태의 소규모 공장에서 생산되고 있어 품질 개선이 어려울 뿐만 아니라 미생물에 의한 단무지 연화현상과 장기 유통을 위하여 첨가되었던 합성 보존료에 대한 문제점이 지적되고 있다. A common method for producing radish is a method in which radish is divided into salt or salt water and desalted with a salted salting solution at a suitable salinity and then various kinds of auxiliary materials such as sweetener and seasoning are mixed with the artificial coloring agent for coloring, It is finished by aging for a time. These radishes are mostly produced in a small scale factory in the form of small domestic handicrafts, which is not only difficult to improve in quality, but also has problems with synthetic preservatives which have been added for softening of loess by microorganisms and long-term distribution.
국민의 경제적 수준이 향상되고 양보다는 질을 추구하는 식생활의 변화에 따라 식품의 안전성과 영양에 대한 소비자의 관심이 높아지면서 유기농산물을 원료를 사용하고, 합성 식용색소, 빙초산 등의 인공 첨가물을 사용은 최소화한 유기가공식품에 대한 수요가 빠른 속도로 증가하고 이로 인하여 종래 화학 빙초산과 인공색소의 대명사인 단무지의 소비가 감소 되고 있는 실정이다.As consumers' interest in food safety and nutrition has increased as the nation's economic level has improved and the quality of food has been shifting from quantitative to quantitative, the use of organic agricultural products as raw materials and the use of artificial additives such as synthetic food colors and glacial acetic acid The demand for minimally processed organic food has increased at a rapid rate. As a result, the consumption of radish, which is a synonym of chemical glacial acetic acid and artificial coloring matter, is decreasing.
소비자들의 건강 및 웰빙에 대한 관심의 증대와 가격보다 건강을 중요시하는 소비형태 변화에 따라 식품에 첨가되는 첨가물을 천연물로 대체하려는 노력이 증가하고 있다. 특히 식품에 첨가하는 색소를 천연색소로 대체하는 기술이 활발하게 연구되고 있다.Efforts are being made to replace additives that are added to foods with natural products in response to increased consumer interest in health and wellbeing and changes in consumption patterns that value health rather than price. In particular, techniques for replacing pigments added to foods with natural pigments have been actively studied.
천연색소에 대한 기술동향을 살펴 보면, 천연색소는 화학색소에 비해 안전성과 약리작용이 우수하기 때문에 타르계 합성색소를 대신해서 식품분야에서 많이 사용되고 있다. 우리 생활 주변에서 쉽게 접할 수 있는 천연색소로는 치자에 포함된 황색색소, 오디의 검붉은 색소, 쪽의 청색소 등이 있다. 또한 천연색소의 항균과 항산화 작용에 대해 보고되면서 다양한 천연물유래 천연색소 연구가 진행되고 있다.As for the technical trends of natural pigments, natural pigments are superior to chemical pigments in their safety and pharmacological action, so they are widely used in foods instead of tar-based synthetic pigments. The natural coloring that can be easily seen in our daily life is yellow pigment contained in gardenia, black pigment of audi, blue side of the side. In addition, studies on antimicrobial and antioxidant activity of natural pigments have been carried out, and research on natural pigments derived from various natural products has been carried out.
최근 건강에 대한 관심의 증대는 단무지 제조에도 영향을 미쳐 신규의 천연 색소를 요구하며 영양과 기능성을 강조하는 고급화된 단무지의 개발과 입맛과 취향이 다양해진 소비자의 기호도를 만족시킬 수 있는 새로운 제품의 개발이 요구되고 있는 실정이다. Recently, the increase of interest in health has affected the manufacture of radish, demanding new natural pigments, developing high-quality radishes emphasizing nutrition and functionality, and developing new products that satisfy consumer preferences with varied taste and tastes Development is required.
레몬은 비타민 C가 풍부하기 때문에 피로 회복에 도움이 되며 해독작용, 피부미용에 탁월하며 면역력을 높이는데 효과적이다. Lemon is rich in vitamin C, so it helps to regain fatigue, detoxification, skin beauty and is effective in enhancing immunity.
비트(beets)는 철분 성분을 함유하고 있어 적혈구 생성 및 혈액 조절에 효능이 알려져 있으며 혈액 정화 작용과 간염, 빈혈, 저혈압, 고혈압, 암 등 성인병 예방 및 치료에 효과적인 것으로 밝혀져 있다. 강황은 생강과(Zingiberaceae)의 여러해살이 풀로 근경은 주로 식용, 약용, 천연 염료로 사용하고 있다. 노란색을 나타내는 색소 성분은 curcuminoid이며, 항산화 및 항염증 활성 등의 생리활성이 밝혀져 있다. Beets contain iron ingredients and are known to be effective in the production of red blood cells and blood, and have been shown to be effective in preventing and treating adult diseases such as blood purification, hepatitis, anemia, hypotension, hypertension and cancer. Turmeric is a perennial plant of Zingiberaceae and rhizome is mainly used for edible, medicinal and natural dyes. The coloring component indicating yellow is curcuminoid, and its physiological activity such as antioxidant and anti-inflammatory activity is known.
치자는 카르티노이드계 색소를 함유하고 있어 황색을 띠며, 피부속 노폐물을 제거하는 항균작용, 소염작용, 해열작용화(火)를 꺼주며 번조(煩躁)를 없애주고 혈(血)을 맑게 하고 해독(解毒)하며 눈을 밝게 하고 사(瀉)하는 것을 그치게 하며 울열(鬱熱)을 제거하고 소변을 잘 보게 하며 심폐(心肺)와 삼초(三焦)의 화(火)를 꺼주는 효능이 있는 약재이다. Gardenia contains carotenoid pigments and has a yellow color. It removes antimicrobial action, anti-inflammatory action, anti-inflammatory action (fire) to remove waste products in the skin, eliminates fussiness, cleanses blood (Detoxifying), brightening eyes, stopping the 泻 (泻), eliminating the fever (热热) (热 热), urine to see well, cardiopulmonary (心 肺) and three-thirds of the fire (火) .
강황은 간을 해독기능과 어혈(瘀血)을 풀어주며 기(氣)의 흐름을 원활히 하며 월경이 시기가 지나도 나오지 않는 것을 순조롭게 통하도록 하며 통증을 그치게 하는 효능이 있는 약재이다. 예로부터 염색에 이용되어 왔으며 쿠르쿠민이라는 황색 염료를 함유하였으며, 투메론 성분이 항균과 살균효과가 나타난다고 알려져 있다. Turmeric is a medicinal substance which has the function of detoxifying the liver, releasing the umbilical cord, facilitating the flow of the 气, making the menstrual cycle smooth without passing through the period, and stopping the pain. It has been used for dyeing since ancient times and contains a yellow dye called quercumin, and it is known that the tumeolone component exhibits antibacterial and sterilizing effects.
종래 단무지 개발에 대한 기술로는 대한민국 특허등록 제 0371945호에 숯을 이용하여 보존 기간을 연장시키는 단무지 및 그 제조방법이 개시되어 있고, 대한민국 특허등록 제 0357767호에는 황토 흙과 현미겨로 숙성시킨 단무우의 제조방법이, 대한민국 특허등록 제 0442575호에는 상온에서 장기 보존이 가능한 압축 단무지 제조방법, 대한민국 특허등록 제 0500991호에는 황토 단무지의 제조방법 이 개시되어 있으며 이들 기술들은 대부분 단무지의 저장성을 연장하는 기술이다. Korean Patent Registration No. 0371945 discloses a radish root and a method of manufacturing the radish root to extend the preservation period by using charcoal and Korean Patent Registration No. 0357767 discloses a technique for the development of radish root Korean Patent Registration No. 0442575 discloses a method for producing a compressed radish sprout capable of long-term storage at room temperature, and Korean Patent Registration No. 0500991 discloses a method for producing loam radish, and these techniques prolong the storage stability of radish Technology.
또 단무지의 기능성을 향상시키는 종래 기술로는 대한민국 특허등록 제 0396841호에 항암 기능성 단무지용 조미 조성물 및 이를 이용하여 조미된 항암 기능성 단무지가 개시되어 있다.As a conventional technique for improving the functionality of radish, Korean Patent Registration No. 0396841 discloses a seasoning composition for anti-cancer functional radish and a seasoned anti-cancer functional radish using the same.
그러나 천연색소를 이용하여 항균성 및 단무지의 상품성과 기호성을 증대시킨 단무지 제조방법에 대한 기술은 전무한 실정이다. However, there is no technology for manufacturing a radish root which increases the antibacterial property and the commerciality and palatability of the radish using the natural coloring matter.
따라서 본 발명의 목적은 천연색소를 이용한 천연색소 유기농 단무지 제조방법 제공하는 데 있다.Accordingly, it is an object of the present invention to provide a method for producing a natural pigment organic solid radish using a natural pigment.
본 발명의 다른 목적은 천연색소의 원료로 사용하는 생약재의 천연색소 및 생약재 유래 유용성분이 포함되어 항균력 및 소비자 기호도가 증대된 천연색소 유기농 단무지를 제공하는 데 있다. It is another object of the present invention to provide a natural coloring organic radish root which contains a natural pigment of a herb medicine used as a raw material of a natural pigment and an oil component derived from a herbaceous material and has increased antibacterial activity and consumer preference.
본 발명의 상기 목적은 무를 세척 후 길이 방향으로 1/2 세절한 다음 천일염으로 염장하여 염장된 무를 수득하는 단계와; 상기 단계에서 수득한 염장 무를 탈염하고 탈염한 무를 수득하는 단계와; 상기 단계에서 수득한 탈염한 무를 정제수에 침지 한 다음 레몬즙으로 pH를 조절하고 비트를 첨가하여 적색소를 탈염한 무에 착색하는 단계와; 이와 별도로 상기 단계에서 수득한 탈염한 무를 정제수에 침지 한 다음 레몬즙으로 pH를 조절하고 치자와 강황을 첨가하여 황색소를 탈염한 무에 착색시키는 단계와; 상기 단계들에서 수득한 2종의 천연색소 유기농 단무지들을 각각 매실 당침 엑기스에 침지하여 최종적인 천연색소 유기농 단무지 제품을 수득하는 단계와; 상기 단계에서 수득한 천연색소 유기농 단무지 제품의 색차를 측정하여 확인하고, 관능검사 및 미생물 생균수 측정을 수행함으로써 상품성, 기호성 및 저장성을 평가하는 단계를 통하여 달성하였다. The above object of the present invention is achieved by a method for producing a chewing gum, comprising the steps of: washing a radish with a radish; Desalting and obtaining desalted radishes obtained in the above step; Immersing the demineralized radish obtained in the above step in purified water, adjusting pH with a lemon juice and adding a bit to colorize the red pigment with desalted radish; Separately, the demineralized radish obtained in the above step is immersed in purified water, and then the pH is adjusted with lemon juice, and then, the mixture of gardenia and turmeric is added to color yellow ocher to desalted radish. Immersing each of the two natural pigment green organic radishes obtained in the above steps in a plum extract, thereby obtaining a final natural pigment organic solid carrot product; The color difference of the natural coloring matter organic brown radish product obtained in the above step was measured and confirmed, and sensory evaluation and microbial viable count were carried out to evaluate the commerciality, palatability and storage stability.
본 발명은 천연색소를 이용한 천연색소 유기농 단무지 제조방법 제공하는 효과가 있다.INDUSTRIAL APPLICABILITY The present invention has an effect of providing a method of manufacturing a natural pigment organic solid radish using a natural pigment.
이 밖에도 천연색소의 원료로 사용하는 생약재 등의 천연물 유래 천연색소 및 생약재 유래 유용성분이 포함되어 항균력 및 소비자 기호도가 증대된 천연색소 유기농 단무지를 제공하는 뛰어난 효과가 있다. In addition, natural pigments derived from natural materials such as herbal medicines used as raw materials for natural pigments, and oil-soluble ingredients derived from herbal medicines are included, thereby providing natural pigments organic radishes with increased antibacterial power and consumer preference.
본 발명에 따라 제조된 천연색소 유기농 단무지는 일반적인 단무지 제조에 사용하는 빙초산, 아스파탐, 소르빈산칼륨, 사카린나트륨, 아황산나트륨, 글리신, L-글루타민산나트륨, 구연산, DL-사과산 등의 첨가물을 일체 사용하지 않고 제조되었다.INDUSTRIAL APPLICABILITY The natural pigment green organic radish prepared according to the present invention can be used without any additives such as glacial acetic acid, aspartame, potassium sorbate, sodium saccharin, sodium sulfite, glycine, sodium L-glutamate, citric acid and DL- .
이하, 본 발명을 하기 제조예, 실시예 및 실험예를 들어 보다 구체적으로 설명한다. 그러나, 하기 제조예, 실시예 및 실험예는 본 발명을 예시하기 위한 것일 뿐이므로, 이에 따라 본 발명의 권리범위가 한정되는 것은 아니다.
Hereinafter, the present invention will be described more specifically with reference to the following Production Examples, Examples and Experimental Examples. However, the following Preparation Examples, Examples and Experimental Examples are only for illustrating the present invention, and thus the scope of the present invention is not limited thereto.
제조예Manufacturing example 1: One: 절임무Temple mission 제조 Produce
본 발명 천연색소 유기농 단무지 제조에 필요한 절임무는 유기농으로 제조한 무를 세척한 다음 길이 방향으로 1/2 세절하고 천일염으로 염장하여 통상 무의 염도가 20% 내지 50% 되게 염적하였다. 상기 염적한 무를 염도가 5% 내지 10%가 되도록 탈염시켜 본 발명의 공시재료로 사용하였다.According to the present invention, pickled mackerel for the preparation of natural coloring organic radish roots was washed with organically produced radishes and then cut in half lengthwise and salted with salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salty salty salty salty salty salty salty salty salty salty salty salty. The salted radish was desalted so as to have a salinity of 5% to 10%, and used as a disclosed material of the present invention.
제조예Manufacturing example 2: 본 발명 천연적색 유기농 단무지 2: Natural Red Organic Radish of the Present Invention
적색 유기농 단무지의 적색소 원료는 적 색소 용출이 용이한 비트로 하였고 본 발명 유기농 단무지의 산도는 천연 산성 물질인 레몬을 사용하였다.The red pigment raw material of red organic radish was used as a bit which facilitates red pigment elution and the acidity of organic radish of present invention was lemon which is a natural acidic substance.
상기 제조예 1에 따라 제조된 탈염된 절임무를 물 2.0L에 침지시킨 다음 상기 탈염한 절임무 60∼65중량%에 천연 적색염료 원료로서 비트를 20∼30중량%, 소금 3∼5중량%, 레몬 10∼15중량%를 첨가한 다음 상온에서 72 내지 120시간 동안 숙성시키면서 천연색소가 무에 착색되도록 하였다. 상기 착색 및 숙성단계를 끝낸 다음 여기에 유기농 단무지의 달고 신맛을 내기 위하여 40 내지 50 브릭스(Brix) 매실 당침 엑기스를 첨가한 다음 4∼5일 동안 침지하여 본 발명 천연 적색 유기농 단무지를 완성하였다.
The desalted cut-off missions prepared according to Preparation Example 1 were immersed in 2.0 liters of water, and then 60 to 65% by weight of the desalted cut-off missions were treated with 20 to 30% by weight of bitterness as a raw material of natural red dye, 3 to 5% , 10-15% by weight of lemon, and then aged at room temperature for 72 to 120 hours to allow the natural pigment to be colorless. After the above coloring and aging step, 40 to 50 Brix plum extracts were added thereto for the addition of organic radishes and sour taste, followed by immersion for 4 to 5 days to complete the natural red organic radishes of the present invention.
제조예Manufacturing example 3: 본 발명 천연황색 유기농 단무지 3: Natural Yellow Organic Lamination of the Present Invention
상기 제조예 1에 따라 제조된 탈염된 절임무를 물 2.0L에 침지시킨 다음 상기 탈염한 절임무 60∼65중량%에 천연 적색염료 원료로서 치자와 강황을 각각 20내지 30 중량%, 소금 3∼5중량%, 레몬 10∼15중량%를 넣은 다음 상온에서 72 내지 120시간 동안 숙성시키면서 천연 황색소가 무에 착색되도록 하였다. 상기 착색 및 숙성단계를 끝낸 다음 여기에 유기농 단무지의 달고 신맛을 내기 위하여 40 내지 50 브릭스(Brix) 매실 당침 엑기스를 첨가한 다음 4∼5일 동안 침지하여 본 발명 천연 황색 유기농 단무지를 완성하였다.
The desalted sectioning slurry prepared according to Preparation Example 1 was immersed in 2.0 L of water, and then 60 to 65% by weight of the desalted slurry was coated with 20 to 30% by weight of gum arabic and turmeric as natural red dye raw materials, 5% by weight of lemon, 10-15% by weight of lemon, and then aged at room temperature for 72 to 120 hours to allow the natural yellow color to be colorless. After the coloring and aging step, 40 to 50 Brix plum extracts were added to the salted organic radish and sour, followed by immersion for 4 to 5 days to complete the natural yellow organic radish of the present invention.
<< 실시예Example 1> 본 발명 천연 색소 유기농 단무지의 품질 평가 1> Evaluation of quality of organic pigmented organic radish
실험예Experimental Example 1: 본 발명 천연 색소 유기농 단무지의 1: Natural pigment of the present invention Organic raw radish 색도측정Chromaticity measurement
본 발명 상기 제조예 2 및 3에 따라 제조된 본 발명 천연 적색 또는 황색 농 유기농 단무지의 색도는 일반 단무지를 대조구로 하여 색차계(Minolta, CR-200, Japan)를 이용하여 측정하였다. 표준 백색판은 L 값 93.91, a 값 0.01, b 값 1.52이었다. The chromaticity of the natural red or yellow organic brown radish produced according to the preparation examples 2 and 3 of the present invention was measured using a colorimeter (Minolta, CR-200, Japan) using a general radish as a control. The standard white plate had an L value of 93.91, a value of 0.01, and a b value of 1.52.
실험결과 하기 [표 1]에 나타낸 바와 같이 본 발명 적색 및 황색 천연색소 유기농 단무지의 적색도 및 황색도 값이 일반 단무지보다 높아 천연 색소가 무에 골고루 착색되었다는 것을 알 수 있다. Experimental Results As shown in Table 1, the redness and yellowness values of the red and yellow natural coloring organic radishes of the present invention were higher than those of the common radish, indicating that the natural coloring matter was evenly colored in the radish.
(제조예 2)Natural dyeing organic radish
(Production Example 2)
(제조예 3)Natural sulfur dye Organic raw radish
(Production Example 3)
실험예Experimental Example 2: 본 발명 천연 색소 유기농 단무지의 물성측정 2: Measurement of physical properties of natural pigment organic warm radish
본 발명 상기 제조예 2 및 3에 따라 제조된 본 발명 천연 적색 또는 황색 유기농 단무지의 물성측정은 일반 단무지의 물성을 대조구로 하여 측정하였다.The physical properties of the natural red or yellow organic radish prepared according to the preparation examples 2 and 3 of the present invention were measured using the physical properties of the common radish root as a control.
물성 측정은 Rheometer(COMPAC-100II)를 이용하여 측정하였으며, 측정조건은 width / depth / height를 각각 20mm로 하였고, No. 5 Φ2mm의 아답터를 사용하였고, Table speeds는 120mm/s, 진입 깊이는 10mm, 샘플과 아답터의 거리는 4mm의 조건으로 5회 반복 측정하였다.The physical properties were measured using a Rheometer (COMPAC-100II). The measurement conditions were 20 mm width / depth / height, 5 Φ2mm adapter was used. The table speeds were 120mm / s, the penetration depth was 10mm, and the distance between the sample and the adapter was 4mm.
실험결과 하기 [표 2]에 나타낸 바와 같이 본 발명 천연 색소 유기농 단무지가 일반 단무지보다 강도, 경도 및 탄력성이 모두 증가되었고, 특히 강도가 유의적으로 증가 되어 본 발명 천연색소 유기농 단무지의 물성이 우수한 것을 확인할 수 있었다.Experimental Results As shown in Table 2, the natural coloring matter organic radishes according to the present invention showed higher strength, hardness and elasticity than common radishes, and the strength was remarkably increased, I could confirm.
(제조예 2)Natural dyeing organic radish
(Production Example 2)
(제조예 3)Natural sulfur dye Organic raw radish
(Production Example 3)
실험예Experimental Example 3: 본 발명 천연 색소 유기농 단무지의 미생물 3: Microorganism of Natural Dye Organic Radish Radish 생균수Viable cell count 측정 Measure
본 발명 상기 제조예 2 및 3에 따라 제조된 본 발명 천연 적색 또는 황색 유기농 단무지의 물성측정은 일반 단무지의 미생물 생균수를 비교 평가 하였다.The physical properties of the natural red or yellow organic radish prepared according to the preparation examples 2 and 3 of the present invention were compared and evaluated for the viable count of microorganisms in common radish.
본 발명 천연색소 유기농 단무지 2종과 일반 단무지를 20일 동안 30℃ 인큐베이트에 저장하면서 단무지에 생존하는 미생물의 수를 측정하였다.The number of microorganisms surviving in radish was measured while storing two kinds of natural pigment organic warm radishes and common radishes of the present invention in an incubate at 30 캜 for 20 days.
실험결과 하기 [표 3]에 나타낸 바와 같이 본 발명 천연색소 유기농 단무지 2종은 일반 단무지에 비해 미생물의 생균 수가 적은 것으로 나타나 천연색소의 항균력이 유기농 단무지 제조시에도 영향을 미치는 것으로 나타났다.[Table 3] As shown in Table 3, the present inventors found that the two kinds of organic coloring matter of the present invention have a smaller number of viable cells than those of common radish, and thus the antibacterial activity of the natural coloring matter has an effect on the production of organic radish.
천연색소 유기농 단무지가 일반 단무지에 비해 저장성이 현저히 향상된 것을 확인할 수 있었다.It was confirmed that the storage stability of the natural coloring organic radish was significantly improved compared to that of the common radish.
(제조예 2)Natural dyeing organic radish
(Production Example 2)
(제조예 3)Natural sulfur dye Organic raw radish
(Production Example 3)
<< 실시예Example 2> 본 발명 천연 색소 유기농 단무지의 2> Organic coloring matter of the invention Organic raw radish 관능성Sensuality 평가 evaluation
본 발명 상기 제조예 2 및 3에 따라 제조된 본 발명 천연 적색 및 황색 유기농 단무지의 관능평가를 수행하였다.The sensory evaluation of the natural red and yellow organic radishes prepared according to the preparation examples 2 and 3 of the present invention was carried out.
관능평가는 본 발명 천연색소 유기농 단무지 2종 및 일반 단무지 각각을 20명의 대학생들에게 나누어 주고 신맛과 단맛, 전반적인 기호도를 5점 평점법(5점, 아주 좋다; 4점, 좋다; 3점, 보통이다; 2점, 나쁘다; 1점, 아주 나쁘다)으로 기록하도록 하였다(장건형, 식품의 기호성 관능검사, 개문사, 1975년).
The sensory evaluation was carried out by dividing each of the two types of natural coloring organic sweet radishes and common radishes into 20 college students, and calculating the sourness, sweetness, and overall acceptability by the 5-point rating method (5 points, very good; 4 points; (2 points, bad; 1 point, very bad) (Chang, Kung Hyung, Palatability test of food, Dogman, 1975).
실험결과 하기 [표 4]에 나타낸 바와 같이 본 발명 천연색소 유기농 단무지 2종이 일반 단무지보다 모든 관능 검사 항목에서 우수한 평가를 받았다.[Table 4] As shown in Table 4, 2 kinds of natural coloring organic radishes of the present invention were rated excellent in all the sensory test items than general radishes.
(제조예 2)Natural dyeing organic radish
(Production Example 2)
(제조예 3)Natural sulfur dye Organic raw radish
(Production Example 3)
따라서 본 발명 천연색소 유기농 단무지는 천연물 유래 색소 및 유효성분들로 인하여 유기농 단무지의 색도, 신맛, 단맛 등이 일반 단무지보다 우수하여 기호도와 상품성이 증대되었음을 확인할 수 있었다.Therefore, it was confirmed that the color, sourness and sweetness of the organic radish are superior to those of the common radish due to the natural pigment derived from the natural pigments and the active ingredients of the present invention.
이상 설명한 바와 같이 본 발명은 천연색소를 이용한 천연색소 유기농 단무지 제조방법 제공하여 천연색소의 원료로 사용하는 생약재의 천연색소 및 생약재 유래 유용성분이 포함되어 항균력 및 소비자 기호도가 증대된 천연색소 유기농 단무지를 제공함으로 식품가공산업상 매우 유용한 발명이다.
INDUSTRIAL APPLICABILITY As described above, the present invention provides a method for producing a natural coloring organic radish root using a natural coloring agent, which comprises a natural coloring matter of a herb medicine used as a raw material of a natural coloring matter, and an oil- It is a very useful invention in the food processing industry.
Claims (3)
An organic radish pigmented with natural pigments or yellow cow produced according to the method of claims 1 or 2.
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| KR20230025970A (en) * | 2021-08-17 | 2023-02-24 | 서병옥 | Method of making spicy pickled radish |
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| KR20120048178A (en) * | 2010-11-05 | 2012-05-15 | 싱그람영농조합법인 | Making method of japanese radish pickle |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220110971A (en) * | 2021-02-01 | 2022-08-09 | 동의대학교 산학협력단 | Method for producing pickled radish that exhibits antioxidant effects including natural preservatives and natural pigments and antioxidant pickled radish |
| KR20230025970A (en) * | 2021-08-17 | 2023-02-24 | 서병옥 | Method of making spicy pickled radish |
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| KR101465242B1 (en) | 2014-11-25 |
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