KR20160010742A - native grass extract pickled radish and manufacturing method of the same - Google Patents

Abstract

A method for producing a pickled radish containing native grass according to the present invention comprises: a process of cutting vegetables such as a radish, a cucumber, an onion, and a carrot into a particular size and washing the same; a preserving liquid producing process of producing a preserving liquid by mixing refined water, native grass vinegar, sugar, and salt; and a process of mixing the vegetables and the preserving liquid in a confined container, and aging the same at room temperature.

Description

[0001] The present invention relates to a natural grass extract containing Pickled radish and a method for producing the same,

More particularly, the present invention relates to a method for producing artificial radishes containing artificial leaves by using an extract of Artichoke basidiomycetes without preservatives and a method for producing the same.

It is said that Korean native radish is also effective in digestion and detoxification, and is also good at raising the principle. Especially, it is very good to substitute wild ginseng, so it is compatible with alcohol, fish sauce and flour food because of its detoxifying effect.

If you take the juice out of the juice, it will become a cough, hemostasis, disinfection, and fever. If you boil it, it will eliminate the dysentery and remove the food. It has a starch digestive enzyme such as diastase as well as a proteolytic enzyme, which helps digestion. When eating meat or sashimi, it is good to eat it with radish or uncooked juice and dip it here. In addition, because it makes a goddess effect that cuts the flesh, it is good to eat the juice when you get caught in a cold, and there is a detoxifying action to neutralize nicotine. Waste removal, anti-inflammatory action, diuretic action to lower blood pressure, gallstones to dissolve the effect is to prevent gallstones. In the records such as "Honcho Gangmok", the uncooked juice has the effect of promoting digestion and poisoning, benefiting the five-stomach, lightening the body and improving the texture. Also, the juice removed the fence and stopped coughing, and it ruled the blood, warmed the inside, and had anemia. There is also evidence that diarrhea is controlled by drinking juice. In this way, it can be seen that radish contains a lot of nutrients that are beneficial to the human body. The present invention relates to a freshly pickled radish which is eaten together with fried chicken or seasoned chicken, and in this case, saccharin is used for sweetness of glacial acetic acid for sour taste, Which is harmful to health, is used, and harmful elements are added to radish which contains a lot of nutrients beneficial to the human body. In addition, since most of the currently marketed grapefruit juice is free of main ingredients, only the color and nutrition of the grapefruit juice can be obtained. Therefore, it is only possible to supply the grape juice which is visually and nutritionally simple.

Korean Patent Laid-Open Publication No. 2008-0071287 relates to a method of manufacturing a chicken dumplings having various shapes and colors. In particular, the dumplings are cut and cut into chicken dumplings having various shapes, and the chicken dumplings are filled in a packaging container to fill the seasoning liquid The present invention discloses a method of manufacturing a chicken dumplings having a variety of colors and specific shapes by adding a natural coloring matter to the seasoning liquid. However, the above patent discloses that a chicken dumplings having various colors and shapes can be provided, Which contains harmful elements such as glacial acetic acid and sodium saccharin, and has a problem of using natural pigments in consideration of visual aesthetics rather than health and taste.

Therefore, it was desired to develop a high-quality food that is suitable for modern people who are seeking nutrition and taste while improving food safety by eliminating harmful elements to human body.

Korean Patent Publication No. 2008-0071287 (2008.08.04) Korean Patent No. 2011-0121985 (2011.11.09)

DISCLOSURE Technical Problem In order to solve the above problems, it is an object of the present invention to provide a ginseng radish improved food safety by eliminating harmful elements such as glacial acetic acid and saccharin used for sour and sweet taste.

Another object of the present invention is to provide various flavors and nutrients by adding not only noodles but also other kinds of vegetables, thereby providing a lot of beneficial nutrients and promoting the activation of the human body.

Another object of the present invention is to provide a physiological activity effect of alopecia areata, and to provide an effect of improving the constitution and health promotion through alkaline vinegar.

In order to accomplish the above object, the present invention provides a method for producing artificial radishes containing artificially synthesized artificial leaves, comprising the steps of: cutting and cutting vegetables of radish, green cucumber, onion and carrot to a predetermined size; Purified water, vinegar containing artificial sweeteners, sugar, and salt; And a step of mixing the vegetables and the pickling liquid in a sealed container and aging at room temperature.

According to the present invention, the above-mentioned vegetables are mixed with 10 to 20 parts by weight of blue cucumber, 20 to 30 parts by weight of onion and 3 to 8 parts by weight of carrot based on 100 parts by weight of radish.

According to the present invention, the pickling solution is prepared by mixing 55 to 75 parts by weight of vinegar containing artificial leaves, 30 to 45 parts by weight of sugar, and 3 to 7 parts by weight of salt, based on 100 parts by weight of purified water.

According to the present invention, the hay fever is allowed to cool in cold water after boiling for 1 to 5 minutes in boiling water at 95 ° C or higher.

According to the present invention, in the vinegar containing the artificial sweetener, the vinegar is heated to a temperature of 60 to 70 ° C, and the mixture is concentrated until the amount of the vinegar is half of the vinegar. The concentrated acidic vinegar, The temperature of the extract is maintained at the above temperature, and the extract which has been dehydrated through the filter is subjected to low-temperature extraction, followed by natural fermentation and aging at 20-30 ° C for 15-30 days.

According to the present invention, the sanayasin may be selected from the group consisting of dandelion, hedgehog, wormwood, cucumber, wild oyster, field buttercup, wool, leek, Bamboo shoots, bamboo shoots, bamboo shoots, bamboo shoots, dongles, twigs, amber, chestnuts, mountain bamboo, tangerine, coriander, yam Bamboo, bamboo shoot, corn, chrysanthemum, liquorice, chrysanthemum, plum, perennial, soybean, mistletoe, fennel, acacia flower, Ginseng, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Eggplant, eggplant, borage, radish, foundation stone sleep, paper Ginger, ginger, green tea, or one or more compositions.

The artificial radishes containing the artificial leaves of the present invention are produced by the production method according to any one of claims 1 to 6.

As described above, the artificial radish containing the artificial leaves according to the present invention and the method for producing the same have the effect of improving the food safety by removing elements harmful to the human body, such as replacing glacial acetic acid and saccharin, which are used for sour and sweet taste.

The present invention also relates to a method for producing artificial radishes containing the artificial leaves of the present invention, which not only increases the nutrients and nutrients but also promotes the activation of the human body by providing various nutrients and flavors by adding other vegetables.

In addition, the artificial radishes containing the artificial leaves according to the present invention and their production methods have an excellent effect on health promotion due to the physiological activity effect of the alopecia areata and the improving effect of the alkaline vinegar.

In other words, the herb contains enough minerals, vitamins and enzymes, and makes the nutritional balance of the human body, thus showing the effect of disease prevention. The intake of such nutrients serves to stimulate the mucous activity of the digestive tract.

Especially, acidity is improved because it is alkaline.

In addition, it has an effect of suppressing abnormal fermentation of the intestinal endoleum of the human body and promoting the thawing and excretion of toxic substances, thereby cleansing the blood.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

First, it should be noted that, in the drawings, the same components or parts have the same reference numerals as much as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The terms " about ", " substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, Accurate or absolute numbers are used to help prevent unauthorized exploitation by unauthorized intruders of the referenced disclosure.

Hereinafter, a method for producing a wild-type artificial lean manufacturing method according to the present invention will be described.

The present invention relates to a method for preparing a garlic sauce, which comprises cutting, washing and mixing vegetables of radish, green cucumber, onion and carrot to a predetermined size and mixing them with a pickling solution prepared by mixing purified water, And aging the mixture at room temperature for about 24 hours, followed by refrigerating and using the mixture. In this case, it takes a long time of about 48 hours for aging only when it is fermented by refrigeration. However, when it is aged at room temperature, the aging time is shortened to about 24 hours in relatively short time.

The method for manufacturing the garlic according to the present invention will be described in more detail as follows. The vegetables are mixed with 10 to 20 parts by weight of blue cucumber, 20 to 30 parts by weight of onion and 3 to 8 parts by weight of carrot based on 100 parts by weight of radish. The pickling solution is mixed with 60 to 75 parts by weight of an acid herb vinegar, 35 to 50 parts by weight of sugar and 3 to 7 parts by weight of salt based on 100 parts by weight of purified water. The vinegar applied in the present invention is assumed to be a sanayasen.

Here, the sanayasoba is a flower of a dandelion, a pair of legumes, a wormwood, a cicada, a wild ladybug, a buttercup, a butterfly, a leek, a ladybug, a bald strawberry, a mulberry leaf, , Chestnut tree, tranquil tree, angelica, yacon, cinnamon, sprout, tits, moonlit, jujube, burdock, borage fruit, Onion, bamboo shoot, corn, chrysanthemum, lemonade, chrysanthemum, plum, perennial, soybean, mistletoe, fennel, acacia flower, white dewater, pig Potatoes, rhubarb, rhinoceros, rhubarb, rhubarb, rhizome, chicory, chrysanthemum, ginkgo, gangbang, hanbong, blooming collie, Borage, radish, foundation stone sleep, dorsal, ginger tree, Green tea and the like.

The production method of vinegar using this artificial sweetener is as follows.

First, the raw strawberry must be stored for 3 days or less at room temperature after collection, or the preservation period of 15 days or less in a cold room at 5 ℃ or less. When dried artichoke plants are used, the preservation period is not particularly limited.

Then, it is washed twice or three times in cold water to remove the foreign matter of the prepared field artillery. At this time, it is preferable that the temperature of the cold water for washing is 15 占 폚 or less in order to maintain the flavor and taste of the mountain pasture and to maintain the freshness.

The cleaned mountain yam will be dehydrated naturally by avoiding direct sunlight to maintain freshness and prevent discoloration.

Next, the high temperature heat treatment process is carried out to prevent the foliage from being discolored or deteriorated in distribution process, and to sterilize and kill insects.

Specifically, in case of raw bean sprouts, it is preferable to boil for 1 minute to 5 minutes in boiling water of 95 占 폚 or more. At this time, if the dipping time is too long, the texture of the artificial turf will be altered to make it difficult to maintain its inherent taste and aroma, and discoloration will occur. If it is too short, it will be difficult to obtain sufficient sterilization effect and the tissue will not be sufficiently softened.

If dried artichoke is used, it is preferable to soften the tissue by boiling in boiling water at 95 ° C or higher for 10 minutes to 20 minutes so that the food can be cooked or taken immediately after the purchase.

After the high-temperature heat treatment, the substrate is rinsed twice or three times in cold water at 15 ° C or lower. If the rinsing time or the number of times of rinsing is prolonged, the intrinsic fragrance comes out from the activated internal structure in the high temperature heat treatment process. Therefore, it is preferable that the rinsing time is as short as possible to the extent that the heat of the sanayasen can be removed.

Sanjia after the cold water rinse is dehydrated naturally by avoiding direct sunlight to maintain freshness and prevent discoloration.

Thereafter, the brewed vinegar was heated to a temperature of 60 to 70 캜, and concentrated until the amount of brewing vinegar was reduced to half. Thereafter, each of the heated extractors was charged with the above-mentioned concentrated brewing vinegar, Can be obtained.

Next, it is preferable to filter each of the wild type hay fever extracts using a filter of 10 to 20 탆 or centrifuge at 15,000 rpm for about 20 minutes using a centrifuge to remove debris.

The filtered or centrifuged resultant may be mixed in the same ratio to obtain an extract of the mountain peony.

The above-mentioned mixed mushroom extract is naturally fermented and aged at 20-30 ° C for 15-30 days to prepare a fermented composition containing an extract of the mountainous family.

The natural fermentation aging is preferably carried out by placing the above-described alopecia areata extract in a pottery jar and keeping it at 20 to 30 DEG C in a dark room for about 15 to 30 days.

The microorganisms involved in the natural fermentation during the fermentation period were Acetobacteraceti, which is resistant to acid and heat, and Acetobacter schuetzenbachii, A. ascendans, A. gengenum, A. mesoxydans, melanoogenum, A. suboxydans, and other useful microorganisms.

This is because there is a difference in taste and quality between products that have undergone natural fermentation and those that have not.

The types of sugar used in the present invention include white sugar, brown sugar, and yellow sugar, and one of them may be selected.

More preferably, white sugar can be used.

The reason for this is to keep the inherent color of the vegetable by preventing the color of the main composition, which is the color of the vegetable, from being affected by adding the white sugar of the color which is removed from the pigment.

In addition, the types of salt used in this process include mannitol salt, reclaimed salt (flour metal salt), burned and molten salt (baked salt), and processed salt, and one of them can be selected. More preferably, the sun salt may be used.

The reason for this is that when the salt is used, it easily retards and bitter taste. On the other hand, the salt of the sun is rich in minerals and moisture such as calcium, magnesium, zinc, potassium and iron, This is because it has a long lasting effect.

The mixing and aging of radishes, blue cucumber, carrot and onion can be performed simultaneously by the chemical action by the intrinsic ingredient content ratio of the sun salt, the grain vinegar and the white sugar which are the components of the pickling solution used in the pickles, There is also an effect of being preserved for a long time.

The preservative is not added but the sour taste is used for cereal vinegar and fruit vinegar. For the sweetness, sugar is used to remove harmful elements from the human body, By adding vegetables of carrots to provide various flavors and nutrients, it is harmless to the human body, as well as a lot of nutrients that are beneficial to the human body, so that it can promote activation to the human body and improve nutrition and taste. And at the same time improve health.

Hereinafter, the present invention will be described in detail with reference to examples and comparative examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Examples>

100 parts by weight of purified water, 16.15 parts by weight of green onion, 23.45 parts by weight of onion, and 5.82 parts by weight of carrot were cut and washed and mixed. Then, 100 parts by weight of purified water, 68.26 parts by weight of cereal vinegar, 43.91 parts by weight of white sugar, After mixing with the pickles prepared by mixing, they are put in a sealed container and aged at room temperature for 24 hours and then stored in a refrigerator.

<Comparative Example>

The composition has a composition ratio of 100 parts by weight of water, 68.82 parts by weight of purified water, 7.27 parts by weight of glacial acetic acid, 3.64 parts by weight of salt, 1.82 parts by weight of wasabi, 0.16 part by weight of saccharin sodium, 0.09 part by weight of natural pigment, and 0.02 part by weight of grapefruit seed extract , Which was prepared in the same manner as in Example.

A panel test was conducted to measure the degree of preference according to the 7 point scale method for 20 persons of 10 males and 10 females for the present invention ' The test is shown in Table 1 below.

division
Exterior
zest
Texture
Comprehensive preference map
Example
6.20
6.15
6.18
6.25
Comparative Example
5.22
5.19
5.31
5.17
Rating: 1: Very bad, 2: Bad, 3: Slightly bad, 4: Moderate, 5: Slightly good, 6: Good, 7: Very good.

* In Table 1, the higher the value, the better the sensuality.

1: very bad, 2: bad, 3: slightly bad, 4: normal, 5: slightly good, 6: good

7, the score evaluated as being very good was multiplied by the number of panels, and the sum obtained by performing each of the examples and the comparative examples was divided by 1/2, and the average value was calculated.

From the above results, it can be seen that the grain vinegar is used for the sour taste, and the sweetness is not limited to the pickles prepared by using the white sugar, but the appearance, flavor, And the taste was excellent.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. It will be clear to those who have knowledge of.

Claims (7)

In the preparation of garlic sauce,
Cutting the vegetables of radish, green cucumber, onion and carrot to a certain size and washing them;
Purified water, vinegar containing artificial sweeteners, sugar, and salt; And
And mixing the vegetables and the pickling liquid in a closed container and aging the mixture at room temperature.
The method according to claim 1,
Wherein the vegetable is mixed with 10-20 parts by weight of blue cucumber, 20-30 parts by weight of onion, and 3-8 parts by weight of carrot based on 100 parts by weight of radish.
The method according to claim 1,
Wherein the pickling solution is mixed with 55 to 75 parts by weight of vinegar containing artificial leaves, 30 to 45 parts by weight of sugar, and 3 to 7 parts by weight of salt based on 100 parts by weight of purified water. . The method according to claim 1,
Wherein the sanayasin is boiled in boiling water at 95 캜 or more for 1 to 5 minutes, and then softened in cold water after softening.
The method according to claim 1,
The vinegar,
The brewed vinegar was heated to a temperature of 60 to 70 캜 and concentrated until the amount of brewing vinegar was halved. The concentrated brewed vinegar was added to each of the heating extractors, and the temperature was maintained to remove debris Wherein the extract is subjected to low-temperature extraction, followed by natural fermentation aging at 20-30 ° C for 15-30 days.
The method according to claim 1,
The above-mentioned sanayasoba is a variety of plants such as dandelion, hedgehog, wormwood, cucumber, wild freshly picked, buttercup, butterfly, leek, Chrysanthemum, Chrysanthemum, Chrysanthemum, Turmeric, Angelica, Yacon, Cinnamon, Chrysanthemum, Chrysanthemum, Evening Primrose, Jujube, Burdock, Borage, Hovenia Bamboo shoots, bamboo shoots, corn, chrysanthemum, lily of the valley, acanthopods, mistletoe, foxtail, acacia flowers, white ducks, pig potatoes Aloe, bamboo shoots, bamboo shoots, chrysanthemum, garlic, grapes, liquorice, rapeseed, rapeseed, branches, borage , Radish, foundation stone sleep, dorsal, ginger, tree Any of the compositions or methods of application sanyacho containing pickled radish prepared, characterized in that applying the combined at least one of the composition.
6. A process for preparing a polysaccharide prepared by the process according to any one of claims 1 to 6.