KR20140128088A - Manufacturing method of tumip dried radish leaves - Google Patents

Abstract

The present invention relates to a method for manufacturing dried radish leaves using fermentation enzymes. The method comprises: a washing step for washing harvested radish leaves; a steam pressurizing step for spraying steam on the washed radish leaves; a sterilized water treating step for sterilizing the steam pressurized radish leaves by washing with sterilized water; a drying step for drying the radish leaves washed with the sterilized water; a lactic acid bacteria inoculating step for inoculating lactic acid bacteria to the dried radish leaves; a packaging step for semi-vacuum packaging the dried radish leaves by putting in a semi-vacuum wrapper and then sealing so as to ripen the dried radish leaves inoculated with lactic acid bacteria; and a ripening step for ripening the dried radish leaves in the state of semi-vacuum packaging. The method has the advantages of: consistently maintaining the semi-dried condition for a long time; keeping unique flavor and color; packing an excellent and smooth texture without crumbling.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing Siragia using a fermentation enzyme,

In particular, the present invention relates to a method for producing Sira, and in particular, an anaerobic lactic acid bacterium having an active enzyme is inoculated into a semi-dry state aquatic organism and is sealed and packaged in a semi-vacuum polyethylene wrapper to thereby maintain a semi-dry state for a long time, The present invention relates to a method for producing a seagrass using a fermenting enzyme suitable for maintaining taste and color, and capable of producing a soft and excellent texture without shattering.

In general, it is a food that is excellent in taste and nutrition, especially in the winter, it is a supply source of vitamins and dietary fiber, and it is known that it is a good and delicious side dish,

In recent years, demand has come to be known as efficacy in broadcasting, etc., but commercialization is limited to natural drying and freezing.

Dietary fiber, calcium, and iron, which are insufficient for modern people, are much higher than other vegetables. Therefore, there is a continuing increase in demand due to the fact that the results of the research are found to be effective for liver cancer, colorectal cancer, atherosclerosis and the like.

At present, the cultivation of radish in Korea is 10 ~ 15% after 25% of the total vegetables compared to whole vegetables, and the total amount of rice is more than 1 million tons, but the actual demand is about 15,000 tons.

However, commercialization sales are estimated to be 4,500 tons of natural drying and frozen products of local governments and agricultural corporations, 3,000 tons of frozen 10 kg of general food materials distribution companies, and the other half is naturally dried and used in ordinary rural households.

Conventional natural drying is mostly produced in some municipalities and general rural households, and frozen products mainly consist of 10 Kg products of Chu-Tang chain stores and food ingredients.

The frozen seagrass is kept in its original blue color in a way that it is frozen after boiling, boiled and then frozen. However, it has a problem of frozen cost, maintenance cost, distribution, volume, heaviness and thawing, There is no taste.

Seagrass caused by natural drying mostly hangs under the eaves in the mountain and naturally dries and eats in the winter as a substitute for vegetables.

In recent years, to bulk up for sale, the house is made of dense lines or pipes and dried by hanging. The texture is good, but it has a disadvantage that the color should be loosened, crushed or long boiled during the drying process.

[0004] A technique developed to overcome the disadvantages of the frozen seaweed and the natural drying seaweed is disclosed in Japanese Patent Application No. 10-0971313 (published on July 20, 2010) and a method for producing the seaweed.

However, since the Seagrass according to the above-mentioned Japanese Patent No. 10-0971313 is repeatedly carried out by freezing and thawing, the original taste can not be utilized, the texture is lowered, the cost is increased due to freezing, There was a problem.

The present invention has been made to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide a method for preparing Siragia using a fermentation enzyme,

First, by making it possible to maintain a semi-dry state for a long time in a state without being corrupted, it is possible to realize a quick restoration force, so that it can be cooked or cooked without waiting for long time during cooking and cooking,

Second, by adopting the steam pressurized injection method, it is possible to improve the conventional problems to be produced by boiling,

Third, it is possible to add lactic acid bacteria inoculated with lactic acid bacteria to the plastic wrapping paper for food, to remove the air from the polyethylene wrapping paper, to close the inlet and to seal the lactic acid bacteria, To facilitate storage,

Fourthly, the complex active enzyme is inoculated into the wheat germ and kept in a semi-vacuum wrapper in an airtight package so that the dry state (semi-dry state)

Fifth, the complex active enzyme is inoculated into the wuchung, and it is sealed and packed in the semi-vacuum wrapping paper. By the action of the various enzymes that the anaerobic lactic acid bacteria having the complex active enzyme in the fermentation process, decomposes the wuchuan dietary fiber, And the absorption of the water-soluble dietary fiber can be increased. Also, the activity of the germs is suppressed, so that the water is not spoiled even in the semi-dry state, the softness is maintained and the water is not broken and the inherent color and taste can be maintained for a long time.

Sixth, the process of boiling is eliminated, the drying and dehydration time is greatly reduced, the overall manufacturing time is reduced,

Seventh, the present invention is to provide a method for producing Siragia using a fermentation enzyme suitable for mass production and suitable for reducing maintenance costs and distribution costs of products.

According to another aspect of the present invention, there is provided a method for producing a seagrass using a fermentation enzyme, comprising the steps of: A steam pressurizing step of spraying the steam to the cleaned steam; A sterilizing water treatment step of sterilizing the steam-treated silicate with the sterilizing water; Drying the sterilized water-washed silicate; A step of inoculating lactic acid bacterium with respect to the dried astringent; Vacuum packing the semi-vacuum pouches in order to aged the lactobacillus inoculated with lactic acid bacteria; And aging in the semi-vacuum packaged state.

The method for producing Siragia using a fermentation enzyme according to the present invention is characterized in that the lactic acid bacteria are at least one or a mixture of two or more selected from the group consisting of Lactobacillus sp., Bifidobacterium sp., Streptococcus sp.

The method for producing a method for producing seagrass using fermenting enzyme according to the present invention is characterized in that the method for inoculating the lactic acid bacteria is carried out by spraying 40 to 60 mL of a lactic acid bacterium culture liquid per 1000 g of astringent rice.

The washing method of the present invention is characterized in that the washing step is a cold water washing step of washing the unreacted unreacted wastes with cold water of 15 to 30 degrees for 5 to 15 minutes, And a hot water washing step of washing the hot water for 1 to 5 minutes with hot water of the seeds, wherein the water content ratio after drying the vegetable is 25 to 40% by weight.

The method for producing Sira using the fermentation enzyme of the present invention having the above-described structure has the following effects.

First, it is possible to maintain a semi-dry state for a long time in a state without being corrupted, so that a quick resilience can be realized. As a result, it is possible to cook and cook immediately without waiting for long time in cooking and cooking, .

Second, by adopting the steam pressurizing method, it is possible to improve the conventional problems of boiling.

Third, after putting inoculant inoculated with lactic acid bacteria with complex active enzyme solution into plastic wrapping paper for food, air is almost removed from the plastic wrapping paper, and the entrance is sealed to seal the lactic acid bacteria, It is possible to facilitate storage.

Fourthly, the complex active enzyme is inoculated into the wheat germ and is sealed and packaged in a semi-vacuum wrapping paper, so that the dry state (semi-dry state) at the time of initial introduction can be maintained.

Fifth, the complex active enzyme is inoculated into the wuchung, and it is sealed and packed in the semi-vacuum wrapping paper. By the action of the amylase enzyme that the anaerobic lactic acid bacteria having the complex active enzyme in the fermentation process, It is good and can absorb water-soluble dietary fiber, and inhibits the activity of germs, so that it does not become corrupt even in the semi-dry state, maintains softness and does not break, and maintains its original color and taste for a long time have.

Sixth, the boiling process is eliminated, the drying and dehydration time is greatly reduced, and the manufacturing time of the product as a whole can be reduced.

Seventh, mass production is possible, and there is an effect that the maintenance cost of the product and the distribution cost of distribution can be reduced.

FIG. 1 is a process diagram of a method for producing Siragia using a fermentation enzyme according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the method for producing Sagara using the fermentation enzyme of the present invention will be described in detail with reference to the accompanying drawings.

A method for producing Sika with fermentation enzyme according to an embodiment of the present invention is performed in the following process.

[Preparation for Wasting] (S111)

Place the harvested rice husk on a conveyor (not in the city).

[Foreign substance removal step] (S112)

Remove any foreign matter on the surface of the conveyor, such as soil, grass, straw, and the like. This has the advantage of reducing water usage during cleaning.

[Cold water washing step] (S113)

First, remove the foreign matter and wash it with cold water of 15 ~ 30 degrees for 5 ~ 15 minutes. Cold water washing is carried out, for example, by a vegetable washing machine. It is possible to wash soil and dust attached to the wastewater by cold water washing.

[Hot water washing step] (S114)

Wash cold water washed with warm water.

Wash with hot water of 32 to 42 degrees C for 1 to 5 minutes.

The reason for washing in the hot water is that washing out from the relatively warm water can prevent the foreign matter from falling off and damage the turbidity due to the rapid change in the temperature during the next step of the steam pressurization step and reduce the consumption of the steam.

If the temperature is lower than 32 degrees Celsius, the efficiency of cleaning is lowered because the foreign matter does not fall well. If the temperature is higher than 42 degrees Celsius, the working temperature is too hot and the working efficiency is lowered.

If it is shorter than 1 minute, there is a defective cleaning, and if it is longer than 5 minutes, the freshness of the wrinkle drops and wrinkle damage occurs.

[Steam pressurization step] (S115)

A steam pressurization step is performed in which hot water washed silicate is sprayed with steam.

When steam is sprayed without boiling as in the past, basically, the effect of boiling the wuchu (softening the wuchu so that it can be easily ingested, and the digestion absorption is made good and sterilized) Can be prevented. It also has the advantage of shortening the time by more than 30% compared to the boiling process and reducing water consumption.

As a method of steam spraying, the hot water washed wastewater is placed on a steam pressurized conveyor and the steam jetting device is sprayed with steam over 100 degrees for 2 to 4 minutes in all directions while the conveyor passes.

Spraying the steam for less than 2 minutes will reduce the effect of softening it so that it will be eaten more easily. If it is longer than 4 minutes, it will damage the moisture due to hot steam.

[Sterilizing water washing step] (S116)

A sterilized water treatment process is performed in which the steam pressurized wastewater is treated with sterilized water.

By washing the silk with sterilized water, it is possible to remove the inherent odor of the silicate and the odor generated during the previous step of steam pressurization.

Also, after the steam pressurization step of the previous step is performed, the sterilization effect is enhanced because the sterilization action of the foreign substance, which may still remain when the sterilization water is operated, becomes easy.

As the sterilization method, steam pressurized wastewater is sterilized by sterilization with AOP (Advanced Oxidation Process) sterilizer at 15 ~ 30 degrees C for 30 ~ 45 sec.

[Wave dewatering step] (S117)

A wave dehydration step is performed to remove a portion of the water remaining in the sterilized water-washed wastewater.

The conveyor is vibrated so that the water in the water is dehydrated. The conveyor is dehydrated by vibrating the water until the water content reaches 40 to 55% by weight.

According to this wave dehydration process, there is an advantage that quick dehydration can be performed without damaging the turbidity, and energy can be saved.

[Far infrared ray drying step] (S118)

The far-infrared ray drying step of drying far-dehydrated air with a far-infrared ray for rapid drying is performed.

Dry on a conveyor for 15 to 25 minutes with a far-infrared heater while passing over the conveyor.

There is an advantage that it is possible to realize the effect of solar (natural) drying to some degree while performing quick drying by far-infrared ray drying.

After the far-infrared ray drying, the far infrared ray drying step is performed so that the water content ratio becomes 35 to 50% by weight.

[UV drying and sterilization step] (S119)

The ultraviolet ray drying sterilization step in which far-infrared ray dried silk is dried with the easiest ultraviolet rays for sterilization treatment is carried out. This is to sanitize by ultraviolet sterilization and maintain optimal drying condition at the same time.

When the water content ratio is less than 25% by weight, the water content is too small to be crumbled and tainted. When the water content ratio is more than 40% by weight There is a problem that it is excessively withdrawn, and there is a problem that the storage and transportation costs become excessive due to the heavy weight.

According to this moisture content ratio, there is an advantage that quick resilience is exhibited when the product is soaked in water as compared with the conventional completely dried or frozen product.

Sterilized for 10 minutes by ultraviolet sterilization device in the state of being placed on a conveyor.

[Lactic acid bacteria inoculation step] (S120)

It is inoculated with lactic acid bacteria having complex active enzyme on the sterilized wuchu by ultraviolet ray drying.

The lactic acid bacteria inoculated are lactobacillus spp. [E.g., rhamnosus, acidophilus, paracasei, formentum, plantarum, casai, , Bifidobacterium sp. G. (E.g., breve, bifidum, longum), Streptococcus sp. (E.g., thermophilus) .

The method of inoculating the lactic acid bacteria is carried out by spraying 40 ~ 60 mL of the lactic acid bacteria culture solution with 1000 g of the sterilized ultraviolet sterilized wastewater.

When inoculated at less than 40 mL per 1000 g of wheat germ, the distribution of lactic acid bacteria is low and there is a possibility that the wheat germ is corroded during the fermentation process and the fermentation becomes weak and the esthetics are not uniform. And the enzyme activity is too high, a part of the whey is backed up. Therefore, it is preferable to inoculate in the above range.

On the other hand, the culture broth of the above lactic acid bacteria can be obtained by culturing any one of Lactobacillus spp., Streptococcus spp. And Bifidobacterium spp., Or two or more selected ones together, at a temperature of 35 to 37 degrees C, for 5 to 7 days, It is cultivated in fruits (apples, etc.) or herbs (eg.

[Semi-vacuum packaging step] (S121)

Vacuum packaging is carried out in order to mature the inoculum which has been inoculated with the lactic acid bacteria having the complex active enzyme solution.

After the inoculated mixture of lactic acid bacteria with complex active enzyme solution is put into a plastic wrapping paper for food (eg polyethylene wrapping paper), air is almost drawn out from the plastic wrapping paper for food (vacuum degree 80 to 90%).

When the degree of vacuum is lower than 80%, the pores become bulky and bulky, and there is a problem that the activity of the anaerobic lactic acid bacteria is deteriorated due to the large amount of air. When the degree of vacuum is greater than 90% There is a problem in that it is likely to be broken.

In other words, the lactic acid bacterium is used to remove the air and to enable the activity. In the case of full vacuum packaging, the wrapping paper is hardened, and there is a risk of injury of the operator, and it is packaged in a semi-vacuum for easy storage.

Further, since the synthetic resin packing paper for food is hermetically adhered and stored, it is possible to maintain the dry state (semi-dry state) at the time of initial introduction as it is.

[Aging step] (S122)

When packaged in a semi-vacuum wrapper, leave it at a temperature of 15 to 40 degrees Celsius for 3 to 14 days, and the process of aging proceeds.

During the fermentation process, enzymes such as protease, amylase, lipase, and lactase, which are produced by lactic acid bacteria having a complex active enzyme, decompose the dietary fiber, resulting in digestion And the absorption of water-soluble dietary fiber is increased.

Since the lactic acid bacteria inoculated into the wheat germs act vigorously, the activity of the germs is inhibited, so that they are not spoiled even in the semi-dry state, and further fermentation proceeds, so that the inherent color and taste are retained for a long time .

Fermentation is carried out by the action of enzymes in the anaerobic lactic acid bacteria, and the humidity is maintained at 25 to 30% to be sealed in the sealed package, so that the softness is maintained and not broken, and the texture is retained.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

<Examples>

The harvested Wuchung was conveyed on the conveyor, and 1000 g of Wuqing which had been removed from the soil, grass, stubble and the like was washed for 10 minutes with 25 degrees of cold water and for 3 minutes with 35 degrees of hot water.

Then, 1000 g of washed, warm water was placed on a steam pressurized conveyor and sprayed with steam at 100 ° C for 3 minutes in all directions while the conveyor passed.

The sterilized water sterilized with an AOP sterilizer at a temperature of 25 ° C was sprayed on a moving cloth for 35 seconds for a third time.

The conveyor, which was washed with sterilized water, was vibrated and dehydrated by vibrating the conveyor until the water content reached 45% by weight (the conveyor was driven for 1 minute).

Next, as it passes over the conveyor, it is dried for 4 to 20 minutes with the far infrared ray heater CTH17-40 of the maker.

Then, sterilized by the light and natural ultraviolet air sterilizer G10T8 for 10 minutes in a state of being placed on a conveyor while the far-infrared ray dried wastewater was dried.

Next, the cells were inoculated by spraying with a 50 mL spray of the lactic acid bacteria culture solution on a sterilized scutellum by ultraviolet ray drying.

The culture broth of Lactobacillus was obtained by culturing Lactobacillus seedlings, Laminosus and Streptococcus thermophilus, in grapes for 6 days at 36 ° C.

After the inoculated lactic acid bacteria were inoculated into the polyethylene wrapping paper for food, the air was almost removed from the polyethylene wrapping paper to a degree of vacuum of about 85%, and the mouth was closed and sealed.

The aging process was carried out at a temperature of 25 degrees Celsius for 8 days in the semi-vacuum packed state.

2. Comparative Example 1

In Comparative Example 1, 1000 g of a conventional frozen seagrass (manufacturer: true food, tradename: true seagrass) was used as a sample.

3. Comparative Example 2

In Comparative Example 2, 1000 g of a conventional conventional 100% natural drying syringes (manufactured by Rooibos Korea, trade name: No-Seisha) was used as a sample.

<Sensory Test>

In order to confirm the characteristics of the mugwort cortex prepared according to the present invention, the sensory test was carried out using the mugwort mellifera prepared by the present invention and the conventional freezing mellitus and the naturally dried mugwort, and the sensory test was carried out in Cheongju- This study was carried out on 20 persons who are engaged in business. The same amount was distributed to the tester for fair evaluation, and 20 testers were separated from each other. Twenty test subjects were evaluated for their texture, softness, brittleness, color, taste, digestion and absorption satisfaction, and the results are shown in Table 1 below.

      Sensory test result Example Comparative Example 1 Comparative Example 2 Texture 8.4 6.4 8.1 Softness 8.5 8.0 5.6 Crumbling 8.5 8.4 5.6 color 8.4 8.4 6.0 flavor 8.3 7.9 8.1 Digestion absorption satisfaction 8.7 8.6 8.7 Overall likelihood 8.8 6.7 8.2

※ Note 1) The above-mentioned sensory test was evaluated based on 9 points.

As can be seen from Table 1, in the case of Comparative Example 1, excellent evaluation was obtained in softness. In Comparative Example 2, good evaluation was given in texture and taste, but in the remaining portions, , And overall, it was rated better than freeze-dried Siberia or Siberia-Siberia.

<Resistance test>

1000 g of frozen seaweed, 1000 g of natural dried seaweed, and 1000 g of Seaweed Seed extract according to the above example were immersed in a sufficient amount of water, and the restoration time was measured.

     RESULTS Example Comparative Example 1 Comparative Example 2 Time Restored 25 minutes  2 hours 30 minutes 16 hours

As can be seen from the above restoring force test, it can be seen that the waterproof fabric made according to one embodiment of the present invention is recovered much faster than the conventional freezing fabric or natural drying fabric.

<Application example>

Products which can be produced by the method of the present invention include, but are not limited to, Chinese cabbage, Chinese cabbage, wild fruits, ginseng, red ginseng, camphor ginseng, goat ginseng, chicken meat, meat, It is possible to apply it.

It will be apparent to those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or scope of the invention as defined in the appended claims. It is self-evident to those who have.

Therefore, the above-described embodiments are to be considered as illustrative rather than restrictive, and the present invention is not limited to the above description, but may be modified within the scope of the appended claims and equivalents thereof.

Claims (3)

Washing the harvested aquifers;
A steam pressurizing step of spraying the steam to the cleaned steam;
A sterilizing water treatment step of sterilizing the steam-treated silicate with the sterilizing water;
Drying the sterilized water-washed silicate;
A step of inoculating lactic acid bacterium with respect to the dried astringent;
Vacuum packing the semi-vacuum pouches in order to aged the lactobacillus inoculated with lactic acid bacteria;
Wherein the fermenting enzyme is aged in the semi-vacuum packed state.
The method according to claim 1,
Wherein the lactic acid bacterium is at least one or a mixture of two or more selected from the group consisting of Lactobacillus sp., Bifidobacterium sp., Streptococcus sp., And the like.
The method of claim 2,
The method for inoculating the above-mentioned lactic acid bacteria is carried out by spraying 40 to 60 mL of the culture liquid of lactic acid bacteria per 1000 g of astringent rice

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