KR20190111283A - Pickled radish and the preparing process thereof - Google Patents
Pickled radish and the preparing process thereof Download PDFInfo
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- KR20190111283A KR20190111283A KR1020180033210A KR20180033210A KR20190111283A KR 20190111283 A KR20190111283 A KR 20190111283A KR 1020180033210 A KR1020180033210 A KR 1020180033210A KR 20180033210 A KR20180033210 A KR 20180033210A KR 20190111283 A KR20190111283 A KR 20190111283A
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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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- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
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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
- A23V2250/00—Food ingredients
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- A23V2250/156—Mineral combination
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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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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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
- A23V2300/00—Processes
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Abstract
Description
본 발명은 단무지 장아찌 및 그 제조방법에 관한 것으로, 더욱 자세하게는 장기간 저장성이 우수하면서도 아울러 뛰어난 맛과 우수한 영양성을 가지도록 하고, 적당한 아삭거림과 같은 저작감이 있어 식감이 우수하고, 각종 미네랄이 풍부한 부원료를 부가하므로 각종 필수 미네랄, 아미노산뿐만 아니라 풍부한 영양소를 함유하여 건강을 증진하는 웰빙 식품으로 우수한 기능성과 저장 또는 보관과 유통이 용이하고 취급과 섭취가 또한 용이한 식품인 단무지 장아찌 및 그 제조방법에 관한 것이다.The present invention relates to pickled pickled pickled pickled radish and a method of preparing the same. More specifically, it has excellent long-term shelf life and excellent taste and excellent nutrition, and has a chewy feeling such as moderate crispness. It is a well-being food that promotes health by containing various essential minerals and amino acids as well as rich nutrients by adding supplementary ingredients.It is excellent in functionality, easy to store, store and distribute, and easy to handle and consume. It is about.
일반적으로, 단무지는 무를 말린 다음 소금에 절여서, 쌀의 속겨로 격지를 지어 담가 만드는 무 절이로서, 절임류 식품의 하나이며, 비교적 저렴한 무를 이용하여 단순한 제조공정을 통해 생산할 수 있고, 이로 인해 별도의 조리과정이 불필요하여 중식과 분식 등에 널리 애용되며, 김밥이나 초밥류의 부재료로서도 사용된다. 이와 같은 단무지는 대개, 염장, 세척, 성형 및 포장을 통해 제조가 이루어지는데, 즉 세척 및 건조가 완료된 무를 소금과 함께 3개월 정도 저장하여 무를 염장하고, 염장을 마친 무를 세척기로 그 표면에 존재하는 잔뿌리를 제거하고, 표피를 제거한 상태에서 절단기에 의해 일정한 형상으로 성형하고, 상기한 과정의 완료 후에는 식용색소, 감미료와 식염 등이 함유된 조미액을 배합하여 생산이 완료된 단무지를 포장하게 된다. 이러한 종래의 단무지 제조방법에 대해서 다양한 방법들이 개발되어 왔으나 그 구체적인 발명 내용들은 보편적으로 유사한 것인데, 예를 들면 대한민국 특허공개공보 제2003-0069357호(특허문헌 1)에서 "착색 단무지의 제조방법 및 단무지 착색장치"를 개시하고 있는 바, 이는 무를 소금에 의해 절이는 염장단계; 상기 단계에 의해 염장된 무를 세척기를 통해 표면으로부터 잔털과 표피를 제거하는 세척단계; 상기 과정을 거친 무를 원형단면 형상으로 절단하는 성형단계; 상기 성형단계를 통해 절단된 무의 길이방향으로 주사관을 통해 각기 다른 색상의 식용염료를 침투시키는 염료 주입단계; 및 상기 과정에 따라 착색이 완료된 무를 조미액과 함께 포장하는 포장단계로 이루어지는 방법을 개시하고 있다. 한편, 상기한 통상적인 단무지에 특정한 기능성을 제공하기 위한 시도는 있었으나, 만족할 만한 효과를 제공하는 것은 별로 없으며, 다만 관능성이 좋은 고품질의 단무지를 제공하기 위한 것으로, 대한민국 등록특허공보 제10-0807733호(특허문헌 2)에서는, 무에 쌀겨, 스테비아 잎 분말, 호박산 및 효모추출물을 첨가하여 절임한 단무지를 개시하고 있을 뿐이다.In general, pickled radish is a pickled radish made by drying dried radish and then pickled in salt and sessed with sesame seeds. It is one of the pickles and can be produced by a simple manufacturing process using relatively inexpensive radishes. Because it is unnecessary, it is widely used for lunches and snacks, and it is also used as a raw material for gimbap and sushi. Such pickled radish is usually produced by salting, washing, forming and packaging, that is, storing and washing dried radish with salt for about 3 months to salt the radish, and the salted radish The fine roots are removed, and the cuticle is removed and molded into a predetermined shape by a cutter. After completion of the above process, the seasoning liquid containing food coloring, sweetener and salt, etc. is mixed to package the finished radish. Various methods have been developed with respect to the conventional method for producing pickled radish, but the specific contents of the invention are generally similar, for example, in Korean Patent Laid-Open Publication No. 2003-0069357 (Patent Document 1), "A method for producing colored radish and radish Coloring device ", which includes a salting step of pickling radish with salt; Washing step of removing the fine hair and the epidermis from the surface of the radish salted by the step through the washing machine; Forming step of cutting the radish after the process into a circular cross-sectional shape; A dye injection step of penetrating food dyes of different colors through a scanning tube in the longitudinal direction of the radish cut through the molding step; And it discloses a method consisting of a packaging step of packaging with the seasoning liquid radish complete coloring according to the above process. On the other hand, there have been attempts to provide specific functionality to the above-mentioned conventional pickled radish, but there is not much to provide a satisfactory effect, but to provide a high-quality pickled radish with good functionality, the Republic of Korea Patent Publication No. 10-0807733 No. (Patent Document 2) discloses pickled pickled radish by adding rice bran, stevia leaf powder, succinic acid and yeast extract to radish.
그러나, 상기한 특허문헌들에 개시된 발명을 포함하여 종래의 기술에 따른 단무지 및 그 제조방법은 저장성과 맛이 뛰어나도록 하는 데에는 명확한 한계가 있었고, 특히 적당한 수분을 함유하여 아삭거림과 같은 적절한 식감은 물론 미네랄과 아미노산과 같은 통상의 식물성 식품에서 부족하기 쉬운 영양소를 제공할 수 없다는 문제점이 있으나 이에 대한 연구개발은 전혀 이루어 지지않고 있다.However, the radish and the manufacturing method according to the prior art, including the invention disclosed in the above-mentioned patent documents, had a clear limit in making it excellent in shelf life and taste, and in particular, suitable texture such as crispness containing adequate moisture Of course, there is a problem that can not provide the nutrients that are easy to lack in normal vegetable foods such as minerals and amino acids, but the research and development is not made at all.
한편, 단무지와 유사한 식품류로서 장아찌는, 국어사전에 "오이, 무, 마늘 따위를 간장, 된장, 고추장 등에 절이고 양념을 하여 오래도록 먹을 수 있게 만든 반찬"이라고 기재되어 있는 것으로, 이에 대한 조리법이나 기술은 일반적으로 계승되는 것 이외에는 특별한 것이 별로 없다.On the other hand, as a food similar to pickled radish, pickles are described in Korean dictionary as "side dish made by soaking cucumbers, radishes, garlic in soy sauce, soybean paste, red pepper paste, etc. and seasoning them for a long time." Is nothing special except generally inherited.
또한, 단무지를 비롯하여 장아찌와 같은 절임 식품에서는 필수적으로 거치는 염장 단계에서 다량의 소금을 사용하게 되는데, 이러한 소금은 그 종류가 다양하다. 구체적으로, 소금의 원료에는 암염(巖鹽), 천연 함수(鹹水), 해수(海水)가 있으며, 우리나라에서는 주로 해수에서 소금을 생산한다. 이러한 소금을 생산하는 방법, 즉 제염 방법으로는 고대에서 20세기 초까지 주로 사용되었으며 높은 염도의 간수를 끓여서 제조하는 전오제염법과, 1907년 이후 채용되었으며 태양열과 바람을 이용하여 소금을 제조하는 천일제염법으로 구분되는데, 전오제염법을 통해 제조된 소금은 자염(煮鹽)이라 하며, 천일제염법을 통해 제조된 소금은 천일염(天日鹽)이라 한다. 보다 구체적으로, 서해안 일부 지역에서 시행된 전오제염법의 경우 1차적으로 갯벌을 막아 해수를 채운 후 수일 동안 태양열로 일정한 양을 증발시킨 후 염도가 높아진 남은 물을 대형 가마솥에 담아서 소금결정체만 남을 때까지 불을 때는 방식이다. 이렇게 해수를 끓여서 만들었다고 하여 자염이라 하고, 불로 얻었다고 하여 화염이라고도 불린다. 또한, 우리나라의 동해안과 같이 갯벌이 없는 환경에서 발달한 전오제염법의 경우 진흙, 황토 등을 깐 염전을 조성한 다음, 해수를 끌어들여 높은 염분을 머금은 진흙, 황토 등을 체를 건 통 위에 얹어 놓고 그 위에 다시 해수를 뿌린 고염도의 간수를 모은 다음 이를 끓여서 자염을 제조하는 방식이다. 이러한 전오제염법에 의해 생산된 자염은 염도가 낮으면 특히 갯벌이나 진흙, 황토 등에 함유된 각종 미네랄이 해수가 함토를 투과할 때 용출되어 함수에 용해되어 있다가 소금과 함께 결정되기 때문에 천일염보다 더 많은 미네랄 성분을 함유한다. 그럼에도 불구하고, 인건비, 일제강점기 시대상황 등의 이유로 자취를 감추었으나, 근래 웰빙 등의 영향으로 소비자의 기호와 선호를 충족시키기 위하여, 자염 생산이 다시 이루어지고 있는 실정이다. 또한, 자염 내에 포함된 미네랄 함량을 높이기 위하여 노력이 계속되고 있으며, 예를 들어 대한민국 등록특허공보 제10-1674172호(특허문헌 3)에서는 "기능성 자염의 제조방법"에 대해 개시하고 있는데, 상기 특허문헌 3에서는 해초류와 함초를 활용하여 칼슘, 칼륨, 마그네슘과 같은 미네랄의 함량을 높일 수 있는 기능성 자염 제조방법에 관한 것으로, 해초류와 함초 등을 사용함으로써 미네랄 함량이 증대된다는 효과를 개시하고 있다.In addition, pickled foods such as pickled pickled radish and pickles are used in the salting stage, which is essential, the salt is a large amount, these kinds of salts are various. Specifically, the raw material of the salt is rock salt (함수), natural hydrous (鹹水), sea water (海水), and in our country mainly produces salt from sea water. The salt production method, that is, the decontamination method, was used from ancient times until the early 20th century, and was used for the whole decontamination method by boiling high salinity water, and it was adopted since 1907 and used to manufacture salt using solar heat and wind. It is divided into decontamination method, and salt prepared through the decontamination method is called saline (煮 鹽), and salt produced through the sun-dried salt method is called sun salt (天日 鹽). More specifically, in the case of the whole decontamination method implemented in some parts of the west coast, the first step is to fill the seawater by filling the tidal flats, and then evaporate a certain amount of solar heat for several days, and then put the remaining salty water in a large cauldron to leave salt crystals. When the fire is up. It is called suicide because it is made by boiling sea water. It is also called flame because it is obtained by fire. In addition, in the case of the whole decontamination method developed in an environment without a tidal flat like the east coast of Korea, mud, ocher, etc. are formed, and salt water is poured into the sea and mud, ocher, etc. with high salinity are put on a sieve. On top of that, the saltwater is sprinkled with saltwater again and then boiled to produce suicide. The low salinity produced by this decontamination method is lower than that of the natural salt, especially when the salinity is low, various minerals contained in mud flats, mud, loess, etc. are eluted when dissolved in seawater and dissolved in the water, and are determined together with salt. Contains many minerals Nevertheless, due to labor costs and the Japanese colonial period, the traces were hidden. However, in order to satisfy consumers' preferences and preferences due to well-being, the production of suicide is being re-made. In addition, efforts have been made to increase the mineral content contained in suicide, for example, the Republic of Korea Patent Publication No. 10-1674172 (Patent Document 3) discloses a "method of producing functional suicide", the patent Document 3 relates to a method for preparing functional salts that can increase the content of minerals such as calcium, potassium, and magnesium by using seaweeds and seaweeds, and discloses the effect of increasing mineral content by using seaweeds and seaweeds.
상기한 바와 같이, 상기한 종래의 특허문헌 1 및 2에 개시된 방법은 단지 종래로부터 이용되고 있는 일반적인 단무지의 제조방법에 원하는 작용효과를 얻기 위해 발명적 구성을 부가한 것으로 저장성과 맛이 뛰어나도록 하는 데에는 명확한 한계가 있어 이에 대한 해결책이 요망되고 있으며, 특허문헌 3은 단지 미네랄 성분이 우수하게 되는 기능성 자염의 제조방법에 대해 개시하고 있을 뿐이다.As described above, the methods disclosed in the above-described prior patent documents 1 and 2 merely add an inventive constitution to obtain a desired action effect to the conventional method for producing plain radish, which is conventionally used, so that the shelf life and taste are excellent. There is a definite limitation, and a solution to this is desired, and Patent Document 3 merely discloses a method for producing functional sulphide in which the mineral component is excellent.
따라서, 본 발명자 등은 상기한 종래의 기술에 따른 단무지 및 그 제조방법에서 요구되고 있는 기술적 과제의 해결에 대한 필요성을 인식하고, 이를 해결하기 위해 예의 연구한 결과, 특정한 방법에 의해 단무지를 장아찌로 하고 여기에 상기한 바와 같이 미네랄 성분이 우수한 기능성 자염과 기타 영양소를 보충할 수있는 성분을 이용하여 제조하므로 상기한 종래 기술에서의 문제점을 해결하여 식감이 우수하고 다양한 영양소를 함유하는 단무지 장아찌의 제조방법을 밝혀내어 본 발명을 완성하게 되었다.Accordingly, the present inventors have recognized the necessity of solving the technical problems required in the above-mentioned conventional techniques and the manufacturing method thereof, and as a result of intensive studies to solve them, pickled radish pickled in a specific method And it is prepared using ingredients that can supplement the functional suicide and other nutrients with excellent mineral content as described above, so that the production of pickled pickled pickles with excellent texture and various nutrients by solving the problems in the prior art described above. The method was discovered to complete the present invention.
따라서, 본 발명은 상기한 종래 기술의 문제점을 감안하여 된 것으로, 본 발명의 주목적은 장기간 저장성이 우수하면서도 아울러 뛰어난 맛과 우수한 영양성을 가지는 단무지 장아찌를 제공하기 위한 것이다.Accordingly, the present invention has been made in view of the above-described problems of the prior art, and the main object of the present invention is to provide a pickled pickled pickled pickled pickled radish with excellent long term shelf life and excellent taste and nutrition.
본 발명의 다른 목적은 상기한 우수한 기능성을 갖는 단무지 장아찌를, 적당한 아삭거림과 같은 저작감이 있어 식감이 우수하게 되도록 단무지 장아찌를 제조하는 방법을 제공하기 위한 것이다.Another object of the present invention is to provide a method for producing pickled pickled pickled pickled pickled pickles having excellent functionality, such that there is an appropriate chewy feeling such as crispy pickles.
본 발명의 또 다른 목적은 상기한 방법에 의해 제조되는 단무지 장아찌를, 각종 미네랄이 풍부한 부원료를 부가하므로 각종 필수 미네랄, 아미노산뿐만 아니라 풍부한 영양소가 함유되도록 하여 건강을 증진하는 웰빙 식품으로 우수한 기능성과 함께 저장 또는 보관과 유통이 용이하고 취급과 섭취가 또한 용이하도록 하는 단무지 장아찌를 제공하기 위한 것이다.Another object of the present invention is to add the radish pickled pickles prepared by the above-described method, by adding various mineral-rich subsidiary ingredients, as well as a variety of essential minerals, amino acids, as well as a rich well-being food to promote health with excellent functionality It is to provide a pickled pickled pickled pickles that are easy to store or store and distribute and that are also easy to handle and consume.
본 발명의 또 다른 목적은 상기한 우수한 기능성을 갖는 단무지 장아찌를 보다 용이하게 제조할 수 있는 제조방법을 제공하기 위한 것이다.Another object of the present invention is to provide a manufacturing method that can more easily produce pickled pickled pickled pickles having excellent functionality.
본 발명은 또한 상기한 명확한 목적 이외에 본 명세서의 전반적인 기술로부터 이 분야의 통상인에 의해 용이하게 도출될 수 있는 다른 목적을 달성함을 그 목적으로 할 수 있다.The present invention may also be directed to achieving other objects in addition to the above-described specific objects that may be readily derived by one of ordinary skill in the art from the general description of this specification.
상기한 목적을 달성하기 위한 본 발명의 단무지 장아찌의 제조방법은;Production method of pickled pickled pickles of the present invention for achieving the above object;
무를 염장, 세척, 및 성형하여 제조한 단무지를 이용하여 장아찌를 제조하는 방법에 있어서, 상기 방법은:In a method of preparing pickles using pickled radish prepared by salting, washing, and molding radish, the method comprises:
제조된 단무지에서 수분을 제거하는 단계:Step of removing moisture from the prepared radish:
수분이 제거된 단무지를 해수를 이용해 가열하는 단계:Heating dehydrated radish with sea water:
상기 단계에서 가열된 단무지를 자염 미네랄 수증기로 숙성하는 단계:Aging the radish heated in the step with suicide mineral water vapor:
숙성된 단무지를 저온에서 에어 건조하는 단계;Air drying the aged radish at low temperature;
에어 건조 후 미네날워터 샤워공법으로 단무지를 샤워시키는 단계; 및Showering the pickled radish with a minn water shower method after air drying; And
샤워시킨 단무지를 잘게 재단하여 원하는 형상으로 성형하는 단계로 구성됨을 특징으로 한다.It is characterized by consisting of the step of forming the desired shape by cutting finely picked radish in the shower.
본 발명의 다른 구성에 따르면, 상기 성형하는 단계 후 죽품간장과 전통조청에 재워놓는 단계를 더 포함함을 특징으로 한다.According to another configuration of the present invention, after the molding step characterized in that it further comprises the step of soaking in porridge soy sauce and traditional soup.
본 발명의 또 다른 구성에 따르면, 상기 죽품간장과 전통조청에 재워놓는 단계 후 단무지를 건져서 탈수과정을 거치고 그 다음 찰고추장과 해풍에 잘 말린 보리굴비를 분말화해서 고추가루, 마늘, 파, 포도당을 첨가하여 재료를 배합한 후 다시 탈수과정을 거쳐 꼬들한 장아찌를 완성하는 부가 양념화 단계를 더 포함함을 특징으로 한다.According to another configuration of the present invention, after the step of soaking in the bamboo shoot soy sauce and traditional Jocheong go through the pickled radish to go through the dehydration process and then powdered barley gulbibi well in red pepper paste and sea breeze powder red pepper powder, garlic, green onions, glucose It is characterized in that it further comprises an additional seasoning step of adding the ingredients to mix and then dehydrated to complete the pickled pickles.
본 발명의 또 다른 구성에 따르면, 상기 해수는 오염도가 없는 청정해역의 바닷물임을 특징으로 한다.According to another configuration of the present invention, the sea water is characterized in that the seawater in a clean sea without pollution.
본 발명의 또 다른 구성에 따르면, 상기 해수로 가열하는 단계는 70 내지 90℃로 가열함을 특징으로 한다.According to another configuration of the invention, the step of heating with sea water is characterized in that for heating to 70 to 90 ℃.
본 발명의 또 다른 구성에 따르면, 상기 해수로 가열하는 단계는 80℃로 가열함을 특징으로 한다.According to another configuration of the invention, the step of heating with sea water is characterized in that for heating to 80 ℃.
본 발명의 또 다른 구성에 따르면, 상기 자염 미네랄 수증기로 숙성하는 단계는 5일 내지 10일간 수행함을 특징으로 한다.According to another configuration of the present invention, the step of aging with the magnetic salt mineral water vapor is characterized in that performed for 5 days to 10 days.
본 발명의 또 다른 구성에 따르면, 상기 자염 미네랄 수증기로 숙성하는 단계는 7일간 수행함을 특징으로 한다. According to another configuration of the present invention, the step of aging with the magnetic salt mineral vapor is characterized in that it is carried out for 7 days.
본 발명의 또 다른 구성에 따르면, 상기 저온에서 에어 건조하는 단계는 -2℃의 쾌적한 시설에서 수행함을 특징으로 한다.According to another configuration of the invention, the step of air drying at low temperature is characterized in that carried out in a comfortable facility of -2 ℃.
본 발명의 또 다른 구성에 따르면, 상기 저온에서 에어 건조하는 단계는 -2℃의 쾌적한 시설에서 25일 내지 35일간 바람건조함에 의해 수행함을 특징으로 한다.According to another configuration of the invention, the step of air drying at a low temperature is characterized in that carried out by air drying for 25 days to 35 days in a comfortable facility of -2 ℃.
본 발명의 또 다른 구성에 따르면, 상기 저온에서 에어 건조하는 단계는 30일간 수행함을 특징으로 한다.According to another configuration of the invention, the step of air drying at low temperature is characterized in that it is carried out for 30 days.
본 발명의 또 다른 구성에 따르면, 상기 죽품간장과 전통조청에 재워놓는 단계는 0 내지 2℃에서에서 12 내지 18일 동안 수행함을 특징으로 한다.According to another configuration of the present invention, the step of soaking in the porridge soy sauce and traditional syrup is characterized in that it is carried out at 0 to 2 ℃ for 12 to 18 days.
본 발명의 또 다른 구성에 따르면, 상기 죽품간장과 전통조청에 재워놓는 단계는 1℃에서에서 15일 동안 수행함을 특징으로 한다.According to another configuration of the present invention, the step of soaking the porridge soy sauce and the traditional syrup is characterized in that it is carried out at 1 ℃ for 15 days.
본 발명의 또 다른 구성에 따르면, 상기 죽품간장과 전통조청에 재워놓는 단계에서 죽품간장과 전통조청은 동일한 중량 비율로 혼합된 것을 사용함을 특징으로 한다.According to another configuration of the present invention, the bamboo soy sauce and traditional soy sauce in the step of placing in the porridge soy sauce and traditional Jocheong is characterized in that the mixture in the same weight ratio.
본 발명의 또 다른 구성에 따르면, 상기 전통조청은 전통조청과 당액을 중량대비 10 : 2 내지 3의 비율로 혼합하여 제조된 조청시럽임을 특징으로 한다.According to another configuration of the present invention, the traditional syrup is characterized in that the syrup prepared by mixing the traditional syrup and the sugar solution in a ratio of 10: 2 to 3 by weight.
본 발명의 또 다른 구성에 따르면, 상기 처리된 단무지를 죽품간장과 전통조청에 재워놓는 단계에서 사용되는 죽품간장과 전통조청은 단무지 중량대비 0.5배 내지 1.5배로 함을 특징으로 한다.According to another configuration of the present invention, the bamboo shoot soy sauce and traditional soy sauce used in the step of soaking the treated radish in bamboo soy sauce and traditional Jocheong is characterized in that 0.5 to 1.5 times the weight of the radish.
상기한 다른 목적을 달성하기 위한 본 발명의 단무지 장아찌는;Pickled pickled pickled radish of the present invention for achieving the above object;
무를 염장, 세척, 및 성형하여 제조한 단무지에서 수분을 제거하는 단계: 수분이 제거된 단무지를 해수를 이용해 가열하는 단계: 상기 단계에서 가열된 단무지를 자염 미네랄 수증기로 숙성하는 단계: 숙성된 단무지를 저온에서 에어 건조하는 단계; 에어 건조 후 미네날워터 샤워공법으로 단무지를 샤워시키는 단계; 및 샤워시킨 단무지를 잘게 재단하여 원하는 형상으로 성형하는 단계로 구성된 제조방법에 의해 제조된 것임을 특징으로 한다.Step of removing moisture from the radish prepared by salting, washing, and shaping radish: Heating the removed radish by using sea water: Aging the radish heated by the above step with self-altering mineral water vapor: Aging radish Air drying at low temperature; Showering the pickled radish with a minn water shower method after air drying; And it is characterized in that it was produced by the manufacturing method consisting of the step of forming a desired shape by cutting finely picked radish in the shower.
본 발명의 또 다른 구성에 따르면, 상기 단무지는 자염으로부터 미네랄과 필수 아미노산이 축출되어 감칠맛이 80배 이상 증가된 것임을 특징으로 한다.According to another configuration of the present invention, the radish is characterized in that the umami taste is increased by more than 80 times by extracting minerals and essential amino acids from suicide.
상기와 같이 구성되는 본 발명의 단무지 장아찌 및 그 제조방법은 상기한 특정한 공정을 거쳐 제조되므로, 장기간 저장성이 우수하면서도 아울러 뛰어난 맛과 우수한 영양성을 가지도록 하고, 적당한 아삭거림과 같은 저작감이 있어 식감이 우수하고, 각종 미네랄이 풍부한 부원료를 부가하므로 각종 필수 미네랄, 아미노산뿐만 아니라 풍부한 영양소를 함유하여 건강을 증진하는 웰빙 식품으로 우수한 기능성과 저장 또는 보관과 유통이 용이하고 취급과 섭취가 또한 용이한 식품을 제공한다. 특히 단무지를 자염 미네럴 수증기로 숙성하여 미네랄의 제왕인 필수아미노산이 축출되고 이 필수아미노산과 자염이 단무지를 더 꼬들꼬들하게 하고 감칠맛을 80배 정도 증가시켜 우수한 맛을 가지게 하고, 전통조청에 재워 놓아 전통조청의 고유한 맛과 향을 부가하여 단무지 장아찌의 맛과 향을 향상시킬 뿐만 아니라 단무지 특유한 시큼한 맛으로 인해 섭취하는 것을 거부하는 소비자에게 거부감 없이 섭취할 수 있도록 하여 소비자의 건강을 증진시킬 수 있는 웰빙 식물인 단무지 장아찌를 제공한다.The pickled pickled pickled pickles of the present invention and the method for preparing the same are prepared through the above-described specific process, so that they have excellent long-term shelf life and excellent taste and excellent nutrition, and have a feeling of texture such as moderate crispness. This is a well-being food that promotes health by adding various essential minerals and amino acids as well as various essential minerals and rich nutrients to promote health. Food with excellent functionality, easy storage, storage and distribution, and easy handling and ingestion. To provide. In particular, the pickled radish is aged with suicide-mineral water vapor, and the essential amino acid, the king of minerals, is evicted, and the essential amino acid and sulphide make the pickled radish more sweet, and the savory taste is increased by 80 times. Well-being that can enhance the health of consumers by adding the unique taste and aroma of Chocheong to improve the taste and aroma of pickled pickled pickled radish as well as to allow consumers to refrain from eating due to the unique sour taste of pickled radish. Provides pickled pickled pickled radish.
도 1은 본 발명의 바람직한 실시형태에 따른 단무지 장아찌의 제조 공정을 개략적으로 도시한 플로우 챠트이다.1 is a flow chart schematically showing a manufacturing process of pickled pickled pickles according to a preferred embodiment of the present invention.
이하, 본 발명을 첨부 도면을 참고로 바람직한 실시형태에 의해 보다 자세하게 설명하지만, 본 발명이 이하의 실시형태에 한정되는 것이 아니며 그 요지의 범위 내에서 여러 가지로 변형하여 실시할 수 있음은 물론이다. 또한, 상세한 설명에서는 잘 알려진 구성 요소, 잘 알려진 동작 및 잘 알려진 기술들은 본 발명이 모호하게 해석되는 것을 피하기 위하여 구체적으로 설명되지 않는다.EMBODIMENT OF THE INVENTION Hereinafter, although this invention is demonstrated in detail by preferred embodiment with reference to an accompanying drawing, this invention is not limited to the following embodiment and can be variously modified and implemented within the range of the summary. . In addition, well-known components, well-known operations and well-known techniques are not described in detail in the detailed description to avoid obscuring the present invention.
본 명세서에서 사용된 용어들은 실시형태를 설명하기 위한 것이며 본 발명을 제한하고자 하는 것은 결코 아니다. 본 명세서에서, 단수형은 문구에서 특별히 언급하지 않은 한 복수형도 포함한다. 또한, '포함(또는, 구비)한다'로 언급된 구성 요소 및 동작은 하나 이상의 다른 구성요소 및 동작의 존재 또는 추가를 배제하지 않는다.The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In this specification, the singular also includes the plural unless specifically stated otherwise in the text. In addition, components and operations referred to as 'includes (or includes)' do not exclude the presence or addition of one or more other components and operations.
본 명세서에서 사용된 용어인 "장아찌"는 상기 발명의 배경이 되는 기술에서 기재되고 이 기술분야의 통상인에 의해 인식되는 것과 같이, "오이, 무, 마늘 따위를 간장, 된장, 고추장 등에 절이고 양념을 하여 오래도록 먹을 수 있게 만든 반찬"을 의미하는 것으로, 특히 본 명세서에서는 무로부터 만든 단무지 장아찌를 의하는 것으로 이해되어야 할 것이다.As used herein, the term "pickles" refers to "pickled cucumbers, radishes, garlic, soy sauce, miso, red pepper paste, etc." as described in the background art of the present invention and recognized by those skilled in the art. It is to be understood that it refers to a side dish made with seasoning to be eaten for a long time, in particular, by pickling pickled pickled pickled radish from radish.
본 명세서에서 사용된 용어인 "자염(煮鹽)"은, 상기 발명의 배경이 되는 기술에서 기재한 바와 같이, 이 기술분야의 통상인에 의해 인식되는 것과 같은 것으로 전오제염법을 통해 제조된 소금을 의미하며, 더욱 구체적으로 본 명세서에서는, 전오제염법을 통해 제조된 소금으로 염도가 낮으며 갯벌이나 진흙, 황토 등에 함유된 각종 미네랄이 해수가 함토를 투과할 때 용출되어 함수에 용해되어 있다가 소금과 함께 결정되어 다른 소금보다 미네랄 성분을 월등하게 많이 함유하는 소금을 지칭한다.As used herein, the term "self-altering salt" is a salt prepared through electrofouling method as described by those skilled in the art, as described in the background art of the present invention. More specifically, in the present specification, salts prepared by the total decontamination method are low in salinity, and various minerals contained in tidal flats, mud, loess, and the like are eluted when dissolved in seawater. Determined with salt, this salt contains more minerals than other salts.
본 명세서에서 사용된 용어인 "전통조청"은 이 기술분야의 통상인에 의해 인식되는 것과 같은 전통적인 방법으로 제조된 조청을 의미하는 것이며, 전통조청의 제조방법은 당업계에 일반적으로 제조하는 방법으로 잘 알려져 있으므로 그에 대한 자세한 설명은 생략한다.As used herein, the term "traditional ginseng" refers to ginseng prepared by the traditional method as recognized by those of ordinary skill in the art, and the preparation method of the traditional ginseng is generally prepared in the art. Since it is well known, a detailed description thereof is omitted.
본 명세서에서 사용된 용어인 "죽품간장"은 산분해간장이 50% 내외인 것을 의미한다. 이때, 산분해 간장이란 발효를 시키지 않은 간장으로, 단백질이 포함된 원료에 염산을 넣어 분해한 간장이며, 이러한 간장에 대해서는 이 기술분야의 통상인에게 잘 알려져 있으므로 그에 대한 자세한 설명은 생략한다.As used herein, the term "bamboo soy sauce" means about 50% of acid-decomposed soy sauce. In this case, the acid-decomposed soy sauce is a soy sauce that is not fermented, soy sauce is hydrolyzed by adding hydrochloric acid to the raw material containing the protein, and such a soy sauce is well known to those skilled in the art, and a detailed description thereof will be omitted.
도 1은 본 발명의 바람직한 실시형태에 따른 단무지 장아찌의 제조 공정을 개략적으로 도시한 플로우 챠트이다.1 is a flow chart schematically showing a manufacturing process of pickled pickled pickles according to a preferred embodiment of the present invention.
도 1에 도시된 바와 같이 본 발명의 바람직한 실시형태에 따른 단무지 장아찌의 제조방법은; 무를 염장, 세척, 및 성형하여 단무지를 제조하는 단계: 제조된 단무지에서 수분을 제거하는 단계: 수분이 제거된 단무지를 해수를 이용해 가열하는 단계: 상기 단계에서 가열된 단무지를 자염 미네랄 수증기로 숙성하는 단계: 숙성된 단무지를 저온에서 에어 건조하는 단계; 에어 건조 후 미네날워터 샤워공법으로 단무지를 샤워시키는 단계; 및 샤워시킨 단무지를 잘게 재단하여 원하는 형상으로 성형하는 단계로 구성된다.As shown in Figure 1, the method for producing pickled pickled pickles according to the preferred embodiment of the present invention; Salting, washing, and shaping radish to prepare a radish: Removing moisture from the prepared radish: Heating the removed radish to seawater: Aging the heated radish to self-purifying mineral steam Step: air drying the aged radish at low temperature; Showering the pickled radish with a minn water shower method after air drying; And it comprises a step of shaping finely picked pickled radish in the desired shape.
본 발명의 다른 바람직한 실시형태에 따르면, 상기 성형하는 단계 후 죽품간장과 전통조청에 재워놓는 단계를 더 포함함할 수 있다.According to another preferred embodiment of the present invention, after the forming step may further comprise the step of placing in the bamboo soy sauce and traditional soup.
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 죽품간장과 전통조청에 재워놓는 단 계 후 단무지를 건져서 탈수과정을 거치고 그 다음 찰고추장과 해풍에 잘 말린 보리굴비를 분말화해서 고추가루, 마늘, 파, 포도당을 첨가하여 재료를 배합한 후 다시 탈수과정을 거쳐 꼬들한 장아찌를 완성하는 부가 양념화 단계를 더 포함할 수 있다.According to another preferred embodiment of the present invention, after the step of soaking in the bamboo soy sauce and traditional soybean paste, the pickled radish is passed through the dehydration process, and then the powdered barley gulbi with powdered red pepper paste and sea breeze is powdered red pepper powder, garlic, The addition of green onions and glucose may further include an additional seasoning step of combining the ingredients, followed by dehydration to complete the pickled pickles.
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 해수는 오염도가 없는 청정해역의 바닷물임을 사용할 수 있고, 상기 해수로 가열하는 단계는 70 내지 90℃, 가장 바람직하기로는 80℃로 가열한다. 상기 가열하는 온도를 70℃ 미만으로 하면 해수의 미네랄 성분이 단무지로 전이되지 않고, 가열하는 온도를 90℃ 초과로 하면 단무지의 백질질 또는 섬유질 성분이 변성되어 바람직하지 않다.According to another preferred embodiment of the present invention, the sea water may be used as seawater in a clean sea without pollution, and the step of heating with sea water is heated to 70 to 90 ℃, most preferably 80 ℃. If the heating temperature is less than 70 ° C, the mineral component of seawater does not transfer to radish. If the heating temperature is more than 90 ° C, the white matter or fibrous component of radish is denatured, which is not preferable.
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 자염 미네랄 수증기로 숙성하는 단계는 5일 내지 10일간 가장 바람직하기로는 7일간 수행할 수 있다.According to another preferred embodiment of the present invention, the step of aging with the self-altering mineral water vapor may be performed for 5 days to 10 days most preferably 7 days.
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 자염 미네랄 수증기로 숙성하는 단계는 상기한 바와 같은 특성을 갖는 자염, 바람직하기로는 예를 들면 특허문헌 3에 개시된 방법에 따라 얻어진 자염에 물을 부가하고 가열하여 수증기를 발생시키고 이 수증기에 의해 단무지를 숙성하는 것이 바람직하다.According to another preferred embodiment of the present invention, the step of aging with the autogenous mineral water vapor is the addition of water to the autogenous salt having the characteristics as described above, for example, the magnetic salt obtained according to the method disclosed in Patent Document 3 It is preferable to generate | occur | produce steam by heating and to ripen pickled radish by this steam.
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 저온에서 에어 건조하는 단계는 -2℃의 쾌적한 시설에서 25일 내지 35일간 가장 바람직하기로는 30일간 바람건조함에 의해 수행될 수 있다.According to another preferred embodiment of the present invention, the step of air drying at a low temperature may be carried out by air drying for 25 days to 35 days most preferably 30 days in a comfortable facility of -2 ℃.
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 죽품간장과 전통조청에 재워놓는 단계는 0 내지 2℃에서에서 12 내지 18일 동안, 가장 바람직하기로는 1℃에서에서 15일 동안 수행할 수 있다.According to another preferred embodiment of the present invention, the step of soaking in the porridge soy sauce and traditional ginseng may be performed for 12 to 18 days at 0 to 2 ℃, most preferably at 1 ℃ for 15 days.
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 죽품간장과 전통조청에 재워놓는 단계에서 죽품간장과 전통조청은, 특히 여기에 한정하는 것은 아니나, 바람직하기로는 동일한 중량 비율로 혼합된 것을 사용할 수 있다.According to still another preferred embodiment of the present invention, the bamboo soy sauce and traditional ginseng in the step of soaking in the bamboo soy sauce and traditional jocheong, although not particularly limited thereto, may be preferably mixed in the same weight ratio. .
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 전통조청은 전통조청과 당액을 중량대비 10 : 2 내지 3의 비율로 혼합하여 제조된 조청시럽을 사용하는 것이 단무지 내로 조청 성분의 침투를 용이하게 하고 식감을 향상할 수 있어 바람직하다.According to another preferred embodiment of the present invention, the traditional syrup is to use a syrup prepared by mixing the traditional syrup and the sugar solution in a ratio of 10: 2 to 3 by weight to facilitate the penetration of the syrup component into the radish. It is preferable because the texture can be improved.
본 발명의 또 다른 바람직한 실시형태에 따르면, 상기 처리된 단무지를 죽품간장과 전통조청에 재워놓는 단계에서 사용되는 죽품간장과 전통조청은, 특히 여기에 한정하는 것은 아니나, 바람직하기로는 단무지 중량대비 0.5배 내지 1.5배로 할 수 있다.According to another preferred embodiment of the present invention, bamboo soy sauce and traditional soy sauce used in the step of soaking the treated radish in bamboo soy sauce and traditional soy sauce are not particularly limited thereto. It can be made from 2 times to 1.5 times.
본 발명의 다른 바람직한 실시형태에 따른 단무지 장아찌는 무를 염장, 세척, 및 성형하여 제조한 단무지에서 수분을 제거하는 단계: 수분이 제거된 단무지를 해수를 이용해 가열하는 단계: 상기 단계에서 가열된 단무지를 자염 미네랄 수증기로 숙성하는 단계: 숙성된 단무지를 저온에서 에어 건조하는 단계; 에어 건조 후 미네날워터 샤워공법으로 단무지를 샤워시키는 단계; 및 샤워시킨 단무지를 잘게 재단하여 원하는 형상으로 성형하는 단계로 구성된 제조방법에 의해 제조된 것으로, 이렇게 제조된 상기 단무지는 자염으로부터 미네랄과 필수 아미노산이 축출되어 감칠맛이 일반 단무지의 80배 이상 증가된다.The pickled pickled radish according to another preferred embodiment of the present invention comprises the steps of removing water from the pickled radish prepared by salting, washing, and shaping radish: heating the dried radish with seawater: the radish heated in the step Aging with autogenous mineral water vapor: air drying the dried radish at low temperature; Showering the pickled radish with a minn water shower method after air drying; And it is produced by the manufacturing method consisting of the step of finely shaping the showered radish into a desired shape, the so prepared radish is extracted from minerals and essential amino acids are removed from the salt to increase the umami taste more than 80 times.
또한, 상기와 같이 본 발명의 다른 바람직한 실시형태에 따른 단무지 장아찌는 장기간 저장성이 우수하면서도 아울러 뛰어난 맛과 우수한 영양성을 가지도록 하고, 적당한 아삭거림과 같은 저작감이 있어 식감이 우수하고, 각종 미네랄이 풍부한 부원료를 부가하므로 각종 필수 미네랄, 아미노산뿐만 아니라 풍부한 영양소를 함유하여 건강을 증진하는 웰빙 식품으로 우수한 기능성과 저장 또는 보관과 유통이 용이하고 취급과 섭취가 또한 용이한 식품이다.In addition, the pickled pickled pickled pickles according to the other preferred embodiments of the present invention as described above have excellent long-term shelf life and excellent taste and excellent nutritional properties, and have a chewy feeling such as moderate crispness, so that the texture is excellent, and various minerals It is a well-being food that promotes good health by adding various essential minerals and amino acids as well as abundant nutrients, so it has excellent functionality, easy storage, storage and distribution, and easy handling and ingestion.
이상과 같이 도면과 명세서에서 최적 실시예가 개시되었으며, 여기서 특정한 용어들이 사용되었으나, 이는 단지 본 발명을 설명하기 위한 목적에서 사용된 것이지 의미 한정이나 특허청구범위에 기재된 본 발명의 범위를 제한하기 위하여 사용된 것은 아니다. 그러므로 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다.As described above, the optimum embodiments have been disclosed in the drawings and the specification, but specific terms have been used, which are used only for the purpose of describing the present invention and are used to limit the scope of the present invention as defined in the meaning or claims. It is not. Therefore, those skilled in the art will understand that various modifications and equivalent other embodiments are possible from this. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.
(부호설명 없음)(No code description)
Claims (18)
제조된 단무지에서 수분을 제거하는 단계:
수분이 제거된 단무지를 해수를 이용해 가열하는 단계:
상기 단계에서 가열된 단무지를 자염 미네랄 수증기로 숙성하는 단계:
숙성된 단무지를 저온에서 에어 건조하는 단계;
에어 건조 후 미네날워터 샤워공법으로 단무지를 샤워시키는 단계; 및
샤워시킨 단무지를 잘게 재단하여 원하는 형상으로 성형하는 단계로 구성됨을 특징으로 하는 단무지 장아찌의 제조방법.
In a method of preparing pickles using pickled radish prepared by salting, washing, and molding radish, the method comprises:
Step of removing moisture from the prepared radish:
Heating dehydrated radish with sea water:
Aging the radish heated in the step with suicide mineral water vapor:
Air drying the aged radish at low temperature;
Showering the pickled radish with a minn water shower method after air drying; And
The method for producing pickled pickled pickled pickles, which comprises a step of shaping finely picked pickled radish in a shower.
The method of claim 1, further comprising the step of placing in the bamboo soy sauce and traditional syrup after the forming step.
The method of claim 2, after the step of soaking in bamboo shoot soy sauce and traditional Jocheong, dried radish and go through the dehydration process, and then dried powdered barley gulbi to the red pepper paste and sea breeze to add red pepper powder, garlic, green onion, glucose Method of producing pickled pickled pickled pickled pickles, characterized in that it further comprises a step of adding seasoning to complete the pickled pickles after dehydration after blending the ingredients.
The method of claim 1, wherein the seawater is a saltwater pickle pickles pickled in the clean sea without pollution.
The method of claim 1, wherein the step of heating with sea water is a method for producing pickled pickled pickled pickles.
The method of claim 5, wherein the step of heating with sea water is a method for producing pickled pickled pickles.
The method of claim 1, wherein the step of aging with the self-altering mineral water vapor is performed for 5 days to 10 days.
The method of claim 7, wherein the step of aging with the magnetic salt mineral steam is carried out for 7 days.
The method of claim 1, wherein the air drying at a low temperature is a method for producing pickled pickled pickles, characterized in that performed in a comfortable facility of -2 ℃.
The method of claim 1, wherein the air drying at low temperature is a method for producing pickled pickled pickled pickles, characterized in that it is carried out by air drying for 25 days to 35 days in a comfortable facility at -2 ℃.
The method of claim 10, wherein the air drying at low temperature is a method for producing pickled pickled pickles.
The method of claim 2, wherein the step of soaking in the porridge soy sauce and traditional chungcheong is performed for 12 to 18 days at 0 to 2 ℃.
The method of claim 12, wherein the step of soaking in the porridge soy sauce and traditional chungcheong is carried out at 1 ℃ for 15 days.
3. The method for preparing pickled pickled pickled radish in accordance with claim 2, wherein the bamboo shoot soy sauce and traditional soup in the step of soaking in the bamboo shoot soy sauce and traditional soup are used in the same weight ratio.
The method of claim 2, wherein the traditional syrup is a crude syrup prepared by mixing the traditional syrup with a sugar solution at a ratio of 10: 2 to 3 by weight.
The method of claim 2, wherein the bamboo shoot soy sauce and traditional soy sauce used in the step of soaking the treated pickled radish in bamboo soy sauce and traditional jocheong are 0.5 to 1.5 times the weight of the pickled radish.
Pickled pickled pickles in accordance with any one of claims 1 to 16.
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| KR100807733B1 (en) | 2006-12-21 | 2008-02-28 | 전북대학교산학협력단 | Pickling of danmuji treated with rice bran and powder of stevia rebaudiana leaf and preparing method thereof |
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