KR20220110971A - Method for producing pickled radish that exhibits antioxidant effects including natural preservatives and natural pigments and antioxidant pickled radish - Google Patents

Abstract

The present invention relates to a method for preparing pickled radish which exhibits an antioxidant effect by including a natural preservative and a natural pigment, and antioxidant pickled radish. According to the method for preparing pickled radish of the present invention, storage properties of pickled radish are excellent even without adding a synthetic preservative by including a natural pigment composition and a natural preservative composition, pickled radish with superior color and taste compared to conventional pickled radish can be provided, and antioxidant activity is exhibited, thereby providing antioxidant pickled radish.

Description

Method for manufacturing pickled radish exhibiting antioxidant effects, including natural preservatives and natural pigments, and antioxidant pickled radish

The present invention relates to a method for producing pickled radish exhibiting an antioxidant effect containing natural preservatives and natural pigments, and to an antioxidant pickled radish prepared therefor. More particularly, it relates to pickled radish having improved color and taste quality by natural preservatives and natural pigments containing the natural extract of the present invention, and improved functionality and sensuality compared to conventional pickled radish.

Currently, there are many types of microorganisms such as bacteria and fungi in daily life, and they are widely distributed in the natural world such as soil, air, water, and seawater. The damage caused by microorganisms is serious, ranging from diseases of people, spoilage of food, housing, clothing, and industrial products. Therefore, as it has been recognized for a long time that the damage caused by microorganisms is serious even in textiles, plastics, paper, wood, metal, glass, etc., studies on preventive measures are being actively conducted.

Food, daily necessities, pharmaceuticals, and cosmetics are accompanied by biological spoilage and deterioration by various microorganisms in the stages of production, distribution, and storage, and such spoilage and deterioration not only deteriorate the quality of the product but also make the production of the product itself impossible. In the case of actual agricultural products, the loss due to spoilage and deterioration exceeds about 40% of the entire industry, and therefore, effective prevention of spoilage and deterioration has the effect of increasing the productivity of a specific product by about two times. Therefore, in order to prevent spoilage by microorganisms and maintain the product for a long time, it is essential to remove microorganisms from the manufacturing process or control microorganisms using a preservative.

Microorganisms that cause food spoilage are very diverse, such as bacteria, yeasts, or molds, and the target food group is also wide. In bread, Rhizopus nigricans, Aspergillus niger, Penicillium sp. In syrups, yeast Zygosaccharomyces and mold Aspergillus mainly occur, in vegetables and fruits, fungi such as Rhizopus cause softening, and Botrytis cynera and Aspergillus niger cause fungal diseases. In fresh meat, Pseudomonas flourecens causes spoilage, in cooked meat, Pseudomonas causes rancidity, and in cooked meat, lactic acid bacteria such as Leuconostoc, Lactobacillus, and Weisella cause rusting of processed meat products. Also, in fish, Pseudomonas flourescens derived from seawater causes discoloration and decay by Vibrio bacteria also occurs. Canned food can be contaminated with Clostridium botulinum, which produces a botulinus toxin that is very deadly to humans.

On the other hand, preservatives added to prevent or delay food spoilage must have a certain preservation effect even when used in a small amount, have a continuous effect, and have a simple method of use, as well as exert an effect on various microorganisms. (broad spectrum) It should not be toxic.

Food preservatives are used to preserve the freshness and quality of food, and various types of preservatives include dehydroacetic acid, sodium dehydroacetate, and sorbic acid depending on the type of contaminating microorganism, the type and ingredient of the food, and the heating temperature during food production. , calcium sorbate, potassium sorbate, benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, methyl paraoxybenzoate, propionic acid, sodium propionate, calcium propionate, etc. Organic acids such as acetic acid, lactic acid, malic acid, and adipic acid lower the pH It shows the food preservation effect. However, organic acids are not easy to use because they have a weak ability to inhibit the growth of harmful microorganisms and, when added in excess to food, change the inherent taste and physical properties of food to exhibit food preservation effects. There are regulations of However, as the demand for socially safe food increases and social interest toward well-being increases, the harmfulness and side effects of these chemically synthesized preservatives are constantly being debated, and their usage is decreasing every year.

As a natural food preservative used in Korea, grapefruit seed extract is the most used. In addition, there are chitosan, polylysine, yucca extract, propolis, pollen fermented product, complex golden extract, and bacteriocin (Nisin). Except for the golden extract, most are imported products, and there is a disadvantage of showing very weak antibacterial activity against mold.

As natural antibacterial substances, alkaloids, flavonoids, phytoalexin, antibacterial peptides, etc. are known, and the antibacterial properties of organic acids and fatty acids are also known. Most of them assume that the effect by the pH of the acid and the effect by the chelate are the main mechanisms. However, most of the reported natural antibacterial substances have not been commercialized due to color odor, pH drop, narrow antibacterial spectrum, and formulation problems. Lilysin, yucca extract, propolis, fermented pollen, complex golden extract, bacteriocin (Nisin), grapefruit seed extract, etc. are only partially used. In addition, 1,2-hexanediol, 1,2-octanediol, glyceryl caprylate, and caprylohydroxamicacid are used as substitutes for natural preservatives, but they are used limitedly due to their high price or strong stimulation.

In addition, most of the preservatives/preservatives most widely used in the food industry are chemically synthetic products that cause toxicity to the human body or cause mutagenesis and chronic toxicity due to accumulation in the body by continuous ingestion. The possibility is raised and is being avoided.

On the other hand, pickled radish is a familiar food due to its low price and low-stimulating taste, and it is a corrosive material that goes well with dumpling products consumed in group meals, Chinese restaurants, gimbap restaurants, and snack shops. Common pickled radish is salted pickled radish, which is colored yellow using rice husks or artificial dyes. The consumption of kimbap is gradually increasing due to the expansion of restaurants specializing in gimbap.

A typical method for preparing pickled radish is to pickle radish in salt or brine, desalinate the pickled radish to an appropriate salt level, and then mix an artificial colorant for coloring with various auxiliary materials such as sweeteners and seasonings at room temperature to 60 to 80 It is matured over time to complete. Most of these pickled radishes are produced in small-scale, home-made, handicraft-type factories, so quality improvement is difficult, and problems with pickled radish softening by microorganisms and synthetic preservatives added for long-term distribution are pointed out.

In particular, as consumers' interest in food safety and nutrition has increased due to the recent improvement in the economic level of the people and the change in diet that pursues quality rather than quantity, organic products are used as raw materials, and artificial foods such as synthetic food coloring and glacial acetic acid are used. Demand for organically processed foods with minimal use of additives is rapidly increasing, and thus consumption of pickled radish, which is a synonym for conventional chemical glacial acetic acid and artificial color, is decreasing.

However, with the recent improvement of economic level and diversification of dietary life, consumers' interest and demand for health stability, nutritional functionality, sensory palatability and flavor are increasing. These additives do not give consumers confidence in safety, and nutritional functionality, diverse and harmonious taste and flavor are required.

Therefore, in the present invention, it was intended to provide pickled radish with improved functionality by exhibiting antibacterial and antioxidant activity without the problem of side effects due to long-term use through pickled radish prepared including natural preservatives and natural pigments.

KR 10-1759776 B1 KR 10-1678500 B1

It is an object of the present invention to provide a method for preparing antioxidant pickled radish and antioxidant pickled radish prepared by the method.

Another object of the present invention is to provide a method for producing antioxidant pickled radish, which is improved in color, taste and functionality, and excellent in long-term storage, and antioxidant pickled radish prepared by the method by the aged liquid of the present invention.

In order to achieve the above object, a method for preparing antioxidant pickled radish according to an embodiment of the present invention includes: 1) washing the radish; 2) a pickled radish manufacturing step of preparing pickled radish by spraying salt on the radish of step 1); 3) a desalting step of reducing and controlling the salinity of the pickled radish by adding the pickled radish of step 2) to purified water; 4) Aging step in which the desalted pickled radish of step 3) is put into the aging liquid and aged; and 5) a processing step of washing and cutting the aged pickled radish in step 4); includes

The aging liquid includes a seasoning liquid, a natural pigment composition, and a natural preservative composition.

The seasoning solution includes purified water, vinegar, refined salt, sweetener, bay leaf, and vitamin C.

The natural dye composition is selected from the group consisting of aronia, beets, purple sweet potatoes, sweet pumpkin, and mixtures thereof.

The natural preservative composition is to include a guava extract and Garganica Chorong flower extract.

The extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols, and mixtures thereof.

Pickled radish according to another embodiment of the present invention is prepared by the method for preparing pickled radish.

Hereinafter, the present invention will be described in more detail.

As used herein, the term 'extract' has the meaning commonly used as a crude extract in the art as described above, but in a broad sense also includes a fraction obtained by additionally fractionating the extract.

That is, the natural extract includes not only those obtained by using an extraction solvent, but also those obtained by additionally applying a purification process thereto. For example, a fraction obtained by passing the extract through an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatography (prepared for separation according to size, charge, hydrophobicity or affinity), etc. The fraction obtained through the purification method is also included in the natural extract of the present invention.

The natural extract used in the present invention may be prepared in a powder state by an additional process such as distillation under reduced pressure and freeze-drying or spray-drying.

As used herein, the term 'comprising as an active ingredient' means including an amount sufficient to achieve the efficacy or activity of the following natural extract.

A method of manufacturing pickled radish according to an embodiment of the present invention includes: 1) washing the radish; 2) a pickled radish manufacturing step of preparing pickled radish by spraying salt on the radish of step 1); 3) a desalting step of reducing and controlling the salinity of the pickled radish by adding the pickled radish of step 2) to purified water; 4) Aging step in which the desalted pickled radish of step 3) is put into the aging liquid and aged; and 5) a processing step of washing and cutting the aged pickled radish in step 4); includes

The washing step is a step of thoroughly washing the radish for manufacturing pickled radish, and it is possible in all cases of washing water capable of removing foreign substances attached to the surface of the radish. After that, in the pickle manufacturing step of step 2), the salt used in the step of preparing pickled radishes by spraying salt on the radish washed in step 1) may be edible salt, sea salt, refined salt or processed salt, but it is preferable to use sea salt. , It is preferable to prepare a pickled radish containing 20 to 40% salinity. By sprinkling salt on the washed radish and pickling the radish, moisture in the radish itself can be removed and the salinity can be increased.

The desalting step of step 3) is followed by adding the pickle of step 2) to purified water to adjust the salinity in the pickle, and the desalting concentration in the desalted pickle may be in the range of 3 to 15%, and 5 to It is preferably 10%.

After the desalting step of step 3), the aging step, which is step 4), is performed by putting the desalted pickled radish into the aging liquid and aging it. The aging step is to improve the color and preservation while enhancing the taste, flavor and nutrition of the pickled radish. In the case of pickled radish only with salt, it is very salty, so by aging it in an aging solution, it is a very important step because it can improve sugar, nutrition, color and preservation like commercially available pickled radish while controlling salt. The aging step is preferably carried out for 7 days at a temperature of 10 to 20 ℃.

Thereafter, the aged pickled radish may be separated from the aged liquid, washed, and then cut through the processing step of step 5) to manufacture pickled radish.

The aging liquid includes a seasoning liquid, a natural pigment composition, and a natural preservative composition.

The aged liquid of the present invention is an important component in the method for preparing pickled radish, and it is prepared by mixing a seasoning liquid, a natural dye composition, and a natural preservative composition to improve the taste, aroma, color and preservation of the pickled radish.

The seasoning solution includes purified water, vinegar, refined salt, sweetener, bay leaf, and vitamin C.

The sweetener in the seasoning solution may be selected from the group consisting of fructose, mannitol, sorbitol, stevioside, sugar, xylose, maple syrup, stevia, starch syrup, and mixtures thereof, and in the present invention, 200 to 300 times as sweet as sugar. Stevia, which can effectively sweeten even with a smaller amount, was used.

The stevia (stevia) is a dicotyledonous perennial plant of the order Asteraceae, and grows around rivers or wetlands. In the root, the development of the original root is not clear, and there are many side roots and membrane roots. A new branch grows from the hidden eye close to the root, forming a new stem every year. The stem stands upright and the stem loses its function during the winter. Leaves hang on the stem nodes, and branches sprout from the leaf axils. The leaves are opposite, lanceolate, 4-10cm long and about 2.5cm wide. It has fine sawtooth and curvature, and has 3 leaf veins. There is no petiole and there are fine hairs all over the stem. A flower blooms in clusters of 5-6 ornamental flowers per cluster, and has the property of self-incompatibility. As it is a single plant, it blooms quickly under single conditions. The seeds have a low fruiting rate and are very small. At the front end of the seed, there is a scallop-shaped tube hair. It grows in the mountainous areas of the borders of Paraguay, Argentina, and Brazil in South America. In Paraguay, stevia leaves have been used as a sweetener since ancient times, but recently, the controversy over the harmfulness of saccharin, a synthetic sweetener, has drawn attention again. Leaves contain stevioside, a sweetener, about 6-7% by weight, and the content varies greatly depending on the individual. The sweetening ingredient is 300 times that of sugar, and it is used as a sweetener in soft drinks, as a substitute for tea or chewing gum.

The sweetener included in the seasoning solution of the present invention is not limited thereto, and may be selected from sweeteners at the level of a person skilled in the art.

The natural dye composition is selected from the group consisting of aronia, beets, purple sweet potatoes, sweet pumpkin, and mixtures thereof.

Aronia (black chokeberry, Aronia melanocarpa) is a fruit of a tree belonging to the Rosaceae family and is used as food and food coloring. Aronia berry is rich in phenolic compounds with antioxidant action such as procyanidin, anthocyanin and aromatic acid. The harvest season for fruits is usually from the end of August to September, when the sugar content of the fruits is the highest at 19-21° Brix. This is a higher sugar level than blueberries, but in the state of being immediately harvested, the tannins contained in the skin are high, so the astringent taste is stronger and it is difficult to feel the sweetness. However, if stored and eaten, the astringent taste is reduced, making it more convenient to use in cooking. Aronia is a food ingredient distributed in various forms such as fresh, frozen, concentrate, and powder. .

The beet (beet) contains an iron component and is known to be effective in red blood cell production and blood regulation, and is found to be effective in blood purification and prevention and treatment of adult diseases such as hepatitis, anemia, hypotension, hypertension, and cancer. On the other hand, the main pigment components of beets are beta-cyanin and beta-xanthas.

The purple sweet potato (purple sweet potato) is cultivated by introducing a variety known as Sancheonja (山川紫), which was native to Kyushu, Japan. Purple sweet potato has a deep purple color not only in the epidermis layer but also in the whole flesh, because it contains a large amount of anthocyanin, a water-soluble pigment. Although it can be seen that the anthocyanidin pigment of purple sweet potatoes varies slightly depending on the variety, it is known to have high stability because it has an aromatic acyl group in common.

The sweet pumpkin (Cucurbita maxima DUCH) has a sweet taste and is very rich in vitamins A and C in terms of ingredients, so it is good for adult diseases such as gastrointestinal disease and diabetes. It is known to be suitable as a diet food because it is good for weight loss and is good for preventing obesity and skin beauty.

The natural dye composition may be selected from the group consisting of aronia, beets, purple sweet potatoes, sweet pumpkin, and mixtures thereof, and more preferably aronia and beets.

The natural dye composition preferably contains aronia and beets, which can further improve the visual acceptance of pickled radish as it has excellent color development, and provides pickled radish having antioxidant activity through the antioxidant ability of aronia and beets. can do.

The natural pigment composition may further include a gasol pine extract and an aubergine extract in addition to aronia and beets.

The gaseous pine (Phyllodoce coerulea (L.) Bab.) is an evergreen small shrub of the dicotyledonous plant Rhododendron family Rhododendron, and grows at the top of a high mountain. The height is 10~25 cm, the base is lying on the side, and the branches are divided a lot. The leaves are 4-10 mm thick, and the ends are slightly round in the shape of a line. There is no hair on the surface, there is 1 groove, there are white hairs on the center of the back side, and there are fine saw teeth on the edge. Only shaped fuchsia flowers bloom in July. Flowers are 7-8mm long, hang 2-6 at the end of branches, face downward, and small peduncles are 2~2.5cm, with glandular hairs and fine hairs that secrete liquid. Stamens are hairless, and sepals are line-shaped or lanceolate-shaped and have glandular hairs about 4mm in length. The fruits are capsules about 4 mm long and ripen in September. It is distributed in Korea (Hamnam, North Ham), Japan, northeastern China, Siberia, and North America. The white flower that blooms is called for. albida.

The branch maroon (Rubia hexaphylla (Makino) Makino) is a perennial tendril of the dicotyledonous plant Gentian family, and grows in mountains or fields. The leaves are egg-shaped, rotated by 4, and have a sharp tip. There are fine thorns on the back edge of the leaf and on the vein. The white flowers bloom from June to July and hang on the leaf axil and the tip of the main stem. The fruits are berries (漿果), which hang two at a time, and ripen black in a round shape. The young leaves are eaten as a vegetable and the roots are used as dyes. It is effective for arthritis, neuralgia, uterine bleeding, hepatitis, etc. Distributed throughout Korea.

When the gasol pine extract and eggplant radish extract are additionally included in the natural pigment composition, the coloring effect of natural pigments in pickled radish can be more excellent, and the taste and antioxidant activity are further improved, thereby improving the palatability and functionality of the antioxidant pickled radish. can do it

Preferably, with respect to 100 parts by weight of the aging liquid, 1 to 20 parts by weight of aronia, 1 to 20 parts by weight of beets, 1 to 10 parts by weight of gasolpine extract and 1 to 10 parts by weight of aronia extract are included. And, the natural pigment contained in the beet is more excellent in color development, and the antioxidant activity of each is further improved, so that pickled radish with high functionality can be prepared.

The natural preservative composition is to include a guava extract and Garganica Chorong flower extract.

The guava (guava) is a plant belonging to the family Pyramidaceae native to the tropical United States, and is cultivated in tropical areas, Taiwan, Okinawa, and the like. Guava fruit is juicy and sweet, and contains a lot of vitamins. Guava leaves contain polyphenol-based substances, tannin-based substances, saponins, erlagic acid glycosides, and flavonoids, and have been used as folk medicine in Africa for the treatment of diabetes, diarrhea, cough, menstrual pain and high blood pressure.

The Garganica Chorong flower (Campanula garganica Ten.) is a perennial plant belonging to the genus Campanula genus, native to southern Europe, growing to 7 to 15 cm in height and 15 to 45 cm in width, is a perennial herb that spreads from late spring to early summer. It has flowers and has yellow-green heart-shaped leaves with jagged edges.

The natural preservative composition includes guava extract and Garganica Chorong flower extract, which exhibit antibacterial activity, so that the pickled radish can be easily stored through the natural preservative effect of the pickled radish without the addition of synthetic preservatives.

The natural preservative composition may be one that further comprises a guava extract and a garganica chrysanthemum extract in addition to an extract of kaleidoscope and chrysanthemum extract.

Lapsana apogonoides (Maxim.) J.H.Park & K. Bremer) is a dicotyledonous biennial plant in the order Asteraceae, also known as Jangtukgal and Barley. It grows near paddy fields. It is 4-20 cm high. A lot of hair grows all over, but it gradually disappears, and the soft stems are clustered and branched. The leaves attached to the root are clustered and spread in all directions, and the leaves attached to the stem are alternate phyllotaxis, and the leaves are long oval like dandelion leaves. One to three leaves on the stem fall apart, and the lower leaves are similar to those on the root. The leaf length is 4~10cm and the width is 1~2cm, and it gets smaller as it goes upwards. Yellow flowers bloom from March to June. At first, it is a sparse corymbal shape, but the branches grow and droop downward, and the flower stalk is 1.5-5 cm. The involucre is conical, the outer piece is short and hairy, and the inner piece has 5 pieces and the edge is membranous. There are 6-9 small flowers and the corolla is 5-6mm long. Fruits are aqueous, 3-4.5mm long, long oval, and brown. It is distributed in Korea (Jeju, Jeonnam, Jeonbuk), Japan, and central China.

The Weigela hortensis (Sieb. et Zucc.) K. Koch) is a deciduous shrub of the Dicotyledon family Hemidae, a deciduous broad-leaved shrub with a height of 2 to 3 m, young branches are purple-brown, hairy, and the bark is gray and vertical. split into Leaves are opposite, oval or egg-shaped oval, 7-10 cm long and 2.5-5 cm wide, pointed at the tip, round or wide wedge-shaped at the bottom, with fine serrations on the edge, and white soft hairs on the back side. Petals are 4-8 mm long. Flowers bloom in red in June, and hang 2-3 at the tip of the leaf stalks of small branches, and the bracts are lanceolate or linear. The calyx is completely divided into 5 pieces, and the lobe is linear lanceolate, 3~7mm long, and has spread hairs. The corolla gradually expands like a funnel, is 3~3.5cm long, and the style comes out. The fruits are capsules, columnar, and the seeds have wings. This species has white velvet hairs on the back side of the leaves, which is whiter than that of the flower buds, and the flowers are red. used for ornamental purposes.

In addition to the guava extract and garganica chorong flower extract, by further including an extract of sagebrush and chrysanthemum extract, more excellent antibacterial activity can be exhibited, thereby improving the preservation of the antioxidant pickled radish of the present invention.

Preferably, with respect to 100 parts by weight of the aging liquid, 1 to 8 parts by weight of guava extract, 1 to 8 parts by weight of Garganica Chorong flower extract, 0.1 to 2 parts by weight of Gabari basil extract, and 0.1 to 2 parts by weight of extract When included, the antibacterial activity of the guava extract and the Garganica Chorong flower extract is more excellent, so that the preservation function of the natural preservative composition can be further improved.

The extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols and mixtures thereof.

Specifically, washing a natural product to prepare the natural extract; drying after washing; pulverizing the natural product after drying; leaching the pulverized product using an organic solvent; drying the sample after leaching; leaching with water; And including the step of leaching, it is possible to obtain a natural extract.

The natural extract extracted using the organic solvent may further include the step of performing fractionation using an organic solvent.

The method for preparing the extract may be a conventional extraction method in the art, such as an ultrasonic extraction method, a leaching method, and a reflux extraction method. Specifically, it may be an extract obtained by extracting a natural product from which foreign substances have been removed by washing and drying with water, an alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, and may be an extract extracted by sequentially applying the solvents to the sample.

The reflux extraction method is water, based on 100 mL of an alcohol having 1 to 6 carbon atoms, 10 to 30 g of a pulverized product of a natural product, a reflux time of 1 to 3 hours, and 50 to 100% alcohol or water having 1 to 6 carbon atoms. More specifically, based on 100 mL of an alcohol having 1 to 6 carbon atoms or 100 mL of water, 10 to 20 g of a pulverized product of a natural product, a reflux time of 1 to 2 hours, and 70 to 90% of an alcohol or water having 1 to 4 carbon atoms. .

The leaching method is carried out at 15 to 30° C. for 24 to 72 hours, and water or 50 to 100% alcohol having 1 to 6 carbon atoms is used as an extraction solvent. More specifically, the process is carried out at 20 to 25° C. for 30 to 54 hours, and the extraction solvent is water or 70 to 80% alcohol having 1 to 6 carbon atoms.

In the ultrasonic extraction method, the reaction is carried out at 30 to 50° C. for 0.5 to 2.5 hours, and the extraction solvent is water or 50 to 100% alcohol having 1 to 6 carbon atoms. Specifically, extraction is performed at 40 to 50° C. for 1 to 2.5 hours, and the extraction solvent is water or 70 to 80% alcohol having 1 to 6 carbon atoms.

The extraction solvent may be used in an amount of 2 to 50 times, more specifically, 2 to 20 times, based on the weight of the sample. For extraction, the sample may be left for 1 to 72 hours for leaching in the extraction solvent, and more specifically, for 24 to 48 hours.

After extraction, the extract can be fractionated by sequentially applying a fresh fractionation solvent. The fractionation solvent used for fractionation is any one or more selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride and mixtures thereof, preferably ethyl acetate or methylene chloride.

After obtaining the extract or fraction, a method such as concentration or freeze-drying may be additionally used.

Pickled radish according to another embodiment of the present invention is prepared by the method for preparing pickled radish.

The present invention relates to a method for producing pickled radish exhibiting an antioxidant effect containing natural preservatives and natural pigments, and to an antioxidant pickled radish prepared therefor. More particularly, it relates to pickled radish having improved color and taste quality by natural preservatives and natural pigments containing the natural extract of the present invention, and improved functionality and sensuality compared to conventional pickled radish.

The present invention may provide a method for preparing an antioxidant pickled radish and an antioxidant pickled radish prepared by the method.

The present invention can provide a method for producing an antioxidant pickled radish having improved color, taste, and functionality by the aged liquid of the present invention, and excellent long-term storage, and an antioxidant pickled radish prepared by the method.

1 is a flowchart of a method for manufacturing antioxidant pickled radish according to an embodiment of the present invention.
2 is an experimental result for evaluating the toxicity of a natural extract contained in antioxidant pickled radish according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein.

[Preparation Example 1: Preparation of natural extract]

1. Preparation of Garganica Bellflower

After washing the Garganica Chorong flower in water, it was completely dried naturally. After pulverizing the dried Garganica Chorong flower with a blender, leaching for 36 hours at room temperature using 80% ethanol, the sample was filtered to prepare Garganica Chorong flower extract (AE).

2. Preparation of other natural extracts

In the same manner as the Garganica Chorong flower extract (AE), a guava leaf extract (GE), Gasolpine extract (PE), Acorn spruce extract (RE), Gabarbaryngeal extract (LE), and Bone chrysanthemum extract (WE) were prepared. did.

[Experimental Example 1: Evaluation of toxicity of natural extracts]

1. Cell culture

RAW264.7 cells (murine monocyte cell line; ATCC is TIB-71) are Dulbecco's modified Eagle's containing 10% (v/v) fetal bovine serum, 100 units/ml penicillin, and 100 µg/ml streptomycin. Cultured in medium. The cells were maintained at 37° C. in a 5% CO ₂ /95% air environment.

2. Cell viability test

Cell viability is 3-(4,5-dimethylthiazol-2-yl)-5(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS)-based colorimetric The assay was used.

In RAW264.7 cells cultured in the cell culture, the natural extract of the present invention, Garganica Chorong flower extract (AE), Guava leaf extract (GE), Gasolpine extract (PE), Eggplant marsupial extract (RE), Gabriel leaf extract 100 and 200 μg/ml of (LE) and B. oleracea extract (WE) were treated, respectively, and a small amount of CellTiter 96 AQueous One Solution reagent (Promega, Madison, WI, USA) was added directly to the culture well, and cultured for 4 hours. The absorbance was measured at 490 nm with a 96-well-plate reader, and the results are shown in FIG. 2 below.

Referring to Figure 2 below, in the case of the natural extract of the present invention, it can be confirmed that there is no toxicity as all RAW 264.7 cell viability is 99% or more, and thus Garganica Chorong flower extract (KE), Guava leaf extract (GE) , Gasolpine extract (PE), eggplant rhododendron extract (RE), kaleidoscope extract (LE), and bone marrow extract (WE) were confirmed to be safe to use.

[Preparation Example 2: Preparation of natural pigment composition and natural preservative composition]

1. Manufacture of natural aronia pigment

After washing the aronia, the seeds were removed, and only the aronia pulp was dried using a freeze dryer, crushed with a grinder (HMF-3150S, 220V), and filtered through 100 Mesh to obtain a fine powder. Fine powder and water were placed in a beaker, and after ultrasonic extraction at 40 kHz and 38° C. for 1 hour with an ultrasonic generator (Power sonic 520), the extracted pigment and residue were separated using filter paper. The extracted pigment was dried using a freeze dryer to obtain aronia natural pigment (AC).

2. Manufacture of other natural pigments

Beet natural pigment (BC) was prepared in the same manner as the preparation method of the aronia natural pigment.

3. Preparation of natural pigment composition

A natural pigment composition was prepared by mixing aronia natural pigment (AC), beet natural pigment (BC), gasolsong extract (PE), and eggplant extract (RE) within the weight range as shown in Table 1 below.

C1 C2 C3 C4 C5 C6 C7 C8 AC 20 - 10 10 10 10 10 10 BC - 20 10 10 10 10 10 10 PE - - - 0.1 One 5 10 15 RE - - - 0.1 One 5 10 15

(Unit: parts by weight)

4. Preparation of natural preservative composition

A natural preservative composition was prepared by mixing Garganica Chorong flower extract (AE), guava leaf extract (GE), Gabardica oleifera extract (LE), and Gooseberry extract (WE) prepared in Preparation Example 1 as shown in Table 2 below. prepared.

natural preservatives P1 P2 P3 P4 P5 P6 P7 P8 AE 8 - 4 4 4 4 4 4 GE - 8 4 4 4 4 4 4 LE - - - 0.01 0.1 One 2 5 WE - - - 0.01 0.1 One 2 5

(Unit: parts by weight)

[Preparation Example 3: Preparation of aging liquid]

35 parts by weight of purified water, 12 parts by weight of vinegar, 10 parts by weight of refined salt, 2.4 parts by weight of stevia, 0.2 parts by weight of bay leaf, and 0.4 parts by weight of vitamin C were mixed to prepare 60 parts by weight of a seasoning solution, the natural pigment composition of Preparation Example 3 and Aged liquids (Z1 to Z16) were prepared by mixing the natural preservative composition as shown in Table 3 below.

Z1 Z2 Z3 Z4 Z5 Z6 Z7 Z8 seasoning liquid 60 60 60 60 60 60 60 60 natural pigment composition C1 C2 C3 C4 C5 C6 C7 C8 natural preservative composition - - - - - - - - Z9 Z10 Z11 Z12 Z13 Z14 Z15 Z16 seasoning liquid 60 60 60 60 60 60 60 60 natural pigment composition C6 C6 C6 C6 C6 C6 C6 C6 natural preservative composition P1 P2 P3 P4 P5 P6 P7 P8

(Unit: parts by weight)

[Production Example 4: Preparation of pickled radish]

Pickled radish was prepared including the aged solution prepared in Preparation Example 4. More specifically, after washing radish with purified water, sprinkled with sea salt, left at room temperature, and pickled for 2 days to prepare pickled radish containing 20 to 40% salt. Thereafter, a desalting step of desalting was performed in a tank containing purified water to achieve a salinity of 5 to 10%. Thereafter, the desalted pickled radish was added to the aging solution (Z1 to Z16) prepared in Preparation Example 4, aged at a temperature of 15° C. for 7 days, washed and cut to prepare antioxidant pickled radish (PK1 to PK16).

PK1 PK2 PK3 PK4 PK5 PK6 PK7 PK8 ripening liquid Z1 Z2 Z3 Z4 Z5 Z6 Z7 Z8 PK9 PK10 PK11 PK12 PK13 PK14 PK15 PK16 ripening liquid Z9 Z10 Z11 Z12 Z13 Z14 Z15 Z16

[Experimental Example 2: Confirmation of Functionality of Pickled Radish]

1. Antioxidant activity of pickled radish

DPPH radical scavenging ability

An experiment was conducted to confirm the antioxidant activity by the natural pigment composition of the pickled radish (PK1 to PK8) prepared in Preparation Example 4 of the present invention. For the evaluation of the antioxidant activity of pickled radish, the DPPH radical scavenging ability was evaluated according to the method of Blois as an electron donating effect with the sample solution for 1,1-diphenyl-2-picrylhydrazyl (DPPH, Sigma, USA), a stable free radical. The degree of DPPH radical reduction was measured with a spectrophotometer. 1 mL of 0.2 mM DPPH solution was added to 2 g of antioxidant pickled radish (PK1 to PK8) prepared with a difference in natural pigment composition, vortex mixed for 10 seconds, and reacted at 37° C. for 30 minutes to measure absorbance at 517 nm, DPPH radical scavenging ability The difference in absorbance before and after adding the silver sample was expressed as a percentage (%), and the results are shown in Table 5 below.

DPPH radical scavenging activity (%) = (1-(A/B))Х100

A: Absorbance value of the sample addition port

B: Absorbance value of the non-additive sample

Z1 Z2 Z3 Z4 Z5 Z6 Z7 Z8 DPPH radical scavenging ability (%) 52 59 67 74 79 81 80 75

(unit: %)

According to Table 5, in the case of Z1 containing only aronia natural pigment and Z2 containing only beet natural pigment, it can be confirmed that the DPPH radical scavenging ability is 52% and 59%, respectively, which does not reach 60%.

However, in the case of Z3 containing both the natural aronia pigment and the natural beet color, the DPPH radical scavenging activity is 67%, and it can be seen that the radical scavenging activity is more improved when the aronia natural pigment and the beet natural pigment are mixed.

In addition, in the case of Z4 to Z8, which further contains a gasolpine extract and an aubergine extract in addition to 10 parts by weight of aronia natural pigment and 10 parts by weight of beet natural pigment, better DPPH radical scavenging ability was exhibited by the mixing action between the components,

In the case of Z5 to Z7 containing preferred parts by weight of each component, as it exhibits a radical scavenging ability of about 80%, in the case of the natural dye composition of the present invention, 10 parts by weight of Aronia natural dye, 10 parts by weight of beet natural dye, Gasolsong It can be seen that the antioxidant activity is very excellent when 1 to 10 parts by weight of the extract and 1 to 10 parts by weight of the eggplant extract are included.

2. Antibacterial activity of pickled radish

Antibacterial measurement of antioxidant pickled radish (PK9 to PK16) prepared in Preparation Example 4 of the present invention by a natural preservative composition was stored in the antioxidant pickled radish (PK9 to PK16) in an incubator at 20 ° C. By measuring the number of microorganisms, the number of viable microorganisms was shown as the experimental result. For comparison of the test results for the number of viable microorganisms, general pickled radish was used as a comparative example, and the results are shown in Table 6 below.

division number of microorganisms 0 days 8 days 16 days 24 days 16 days 20 days comparative example 1.2 x 10 ² 1.5 x 10 ² 3.8 x 10 ² 5.1 x 10 ² 7.0 x 10 ² 9.8 x 10 ² Z9 1.2 x 10 ² 2.4 x 10 ² 2.9 x 10 ² 3.3 x 10 ² 3.8 x 10 ² 4.2 x 10 ² Z10 1.2 x 10 ² 2.0 x 10 ² 2.7 x 10 ² 3.0 x 10 ² 3.1 x 10 ² 3.7 x 10 ² Z11 1.2 x 10 ² 1.8 x 10 ² 2.4 x 10 ² 2.6 x 10 ² 3.0 x 10 ² 3.4 x 10 ² Z12 1.2 x 10 ² 1.3 x 10 ² 1.6 x 10 ² 2.1 x 10 ² 2.4 x 10 ² 2.8 x 10 ² Z13 1.2 x 10 ² 1.2 x 10 ² 1.4 x 10 ² 1.6 x 10 ² 1.9 x 10 ² 2.1 x 10 ² Z14 1.2 x 10 ² 1.2 x 10 ² 1.3 x 10 ² 1.4 x 10 ² 1.5 x 10 ² 1.7 x 10 ² Z15 1.2 x 10 ² 1.2 x 10 ² 1.4 x 10 ² 1.5 x 10 ² 1.8 x 10 ² 1.9 x 10 ² Z16 1.2 x 10 ² 1.3 x 10 ² 1.5 x 10 ² 1.9 x 10 ² 2.2 x 10 ² 2.7 x 10 ²

(Unit: cfu/g)

According to Table 6, in the case of Z9 to Z16 containing the natural preservative composition of the present invention compared to the comparative example, the degree of increase in the number of viable microorganisms is not large, and it can be confirmed that the preservation of the natural preservative composition is shown.

Among the natural preservative compositions, the increase in the number of microorganisms was smaller in the case of Z11 containing both the guava extract and the Garganica chrysanthemum extract compared to Z9 and Z10 containing guava extract and Garganica chrysanthemum extract, respectively. It can be seen that the antibacterial activity is excellent.

In addition, in the case of Z12 to Z16, which further include the extract of sagebrush, and the extract of B. serrata, it can be seen that there is almost no increase in the number of microorganisms until day 8. In the case of Z13 to Z15 further comprising a, it can be seen that the activity is very excellent.

As a result, when the pickled radish is prepared by including the natural preservative composition of the present invention, it can be confirmed that the preservative activity is excellent even without the synthetic preservative.

[Experimental Example 3: Evaluation of palatability of pickled radish]

To evaluate the taste and color of the antioxidant pickled radish prepared by the manufacturing method of the antioxidant pickled radish containing the natural pigment composition of the present invention, palatability evaluation was performed. The palatability evaluation was conducted for 127 first-year students of the Department of Bio-Applied Science, Dong-Eui University, College of Engineering, and after fixing the general pickled radish as an index 3 as a comparative example, a relative evaluation was requested with an index of 1 to 10.

comparative example Z1 Z2 Z3 Z4 Z5 Z6 Z7 Z8 color 3 4 4 5 7 8 9 8 7 taste 3 3 3 4 7 8 8 9 8 Comprehensive evaluation 3 3.5 3.5 4.5 7 8 8.5 8.5 7.5

(Unit: Index)

According to Table 7, compared to the comparative example, it can be seen that all of Z1 to Z8 exhibit excellent evaluation in color and taste, and compared to Z1 and Z2 containing aronia natural pigment and beet natural pigment, respectively, aronia natural It can be seen that in the case of Z3 containing both the pigment and the beet natural pigment, the evaluation of color and taste is better.

In addition, in the case of Z4 to Z8, which additionally further include a Gasolsong extract and an amaranth extract, two or more points indicate a palatability evaluation score compared to Z3. It shows a comprehensive evaluation score of more than one point, and as it additionally includes aronia natural pigment and beet natural pigment, gasol pine extract and eggplant extract, the color of pickled radish appears more effectively and the taste is improved, showing superior activity in improving palatability. it can be seen that

Although preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the

Claims (7)

1) a washing step of washing the radish;
2) a pickled radish manufacturing step of preparing pickled radish by spraying salt on the radish of step 1);
3) a desalting step of reducing and controlling the salinity of the pickled radish by adding the pickled radish of step 2) to purified water;
4) Aging step in which the desalted pickled radish of step 3) is put into the aging liquid and aged; and
5) a processing step of washing and cutting the aged pickled radish in step 4); containing
A method for manufacturing antioxidant pickled radish. According to claim 1,
The aging liquid includes a seasoning liquid, a natural pigment composition, and a natural preservative composition.
A method for manufacturing antioxidant pickled radish. 3. The method of claim 2,
The seasoning solution contains purified water, vinegar, refined salt, sweetener, bay leaf, and vitamin C.
A method for manufacturing antioxidant pickled radish. 3. The method of claim 2,
The natural dye composition is selected from the group consisting of aronia, beets, purple sweet potatoes, sweet pumpkin, and mixtures thereof.
A method for manufacturing antioxidant pickled radish. 3. The method of claim 2,
The natural preservative composition comprises a guava extract and Garganica Chorong flower extract
A method for manufacturing antioxidant pickled radish. 6. The method of claim 5,
The extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols and mixtures thereof.
A method for manufacturing antioxidant pickled radish. Made by the manufacturing method according to claim 1 to claim 6
Antioxidant pickled radish.

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