KR980000124A - Pickled radish - Google Patents

Pickled radish Download PDF

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Publication number
KR980000124A
KR980000124A KR1019960019639A KR19960019639A KR980000124A KR 980000124 A KR980000124 A KR 980000124A KR 1019960019639 A KR1019960019639 A KR 1019960019639A KR 19960019639 A KR19960019639 A KR 19960019639A KR 980000124 A KR980000124 A KR 980000124A
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South Korea
Prior art keywords
radish
dha
seasoning liquid
desalting
pickled radish
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KR1019960019639A
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Korean (ko)
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KR100218151B1 (en
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유우갑
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유우갑
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Priority to KR1019960019639A priority Critical patent/KR100218151B1/en
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Publication of KR100218151B1 publication Critical patent/KR100218151B1/en

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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • 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
    • A23V2250/10—Gas
    • A23V2250/126—Oxygen
    • 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
    • A23V2250/18—Lipids
    • A23V2250/186—Fatty acids
    • A23V2250/1868—Docosahexaenoic acid

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

일상생활 속에서 남녀노소를 막론하고 즐기는 대중적인 식품인 단무지에 성장기 어린이의 두뇌발육에 좋은 고도불포화지방산의 하나인 DHA 성분을 첨가하는 공정을 더욱 포함시켜 DHA 단무지를 생산함으로써 종래의 단무지에 비하여 기능성과 부가가치성을 향상시키고 현대인들의 건강욕구를 충족시켜 주었으며 외국산 제품 특히 일본 제품의 국내침투를 차단하여 우리나라 농산물 가공식품을 보호하고자 한다.In addition to the process of adding DHA ingredient, one of the polyunsaturated fatty acids, which is one of the most popular foods for children's brain development, to danmu, a popular food enjoyed by young and old, in daily life, it produces DHA radish, which is more functional than conventional radish. It aims to protect the processed food products of Korea by improving the added value and added value, satisfying the health needs of modern people and blocking the domestic penetration of foreign products, especially Japanese products.

Description

단무지 제조방법Pickled radish

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (13)

단무지용 무우를 소금물에 절이는 공정, 상기 소금에 절여진 무우를 탈염한 후에 탈수하는 공정, 그리고 상기 탈수된 무우를 조미액에 첨가하고 속성시키는 공정을 포함하는 단무지의 제조방법에 있어서, 상기 절이는 공정 후에 무우에 DHA물질을 침투시키는 공정을 더욱 포함하는 것을 특징으로 하는 단무지 제조방법.A method for producing pickled radish comprising the step of pickling radish for pickled radish, a step of desalting the salted radish after desalting it, and a step of adding and dehydrating the dehydrated radish to the seasoning liquid, wherein the pickling after the step The method for producing pickled radish, further comprising the step of infiltrating DHA substances into the radish. 제1항에 있어서, 상기 DHA 물질의 함유율은 상기 무우의 육질에 대하여 0.001중량%~50중량%인 것을 특징으로 하는 단무지 제조방법.The method of claim 1, wherein the content of the DHA substance is 0.001% by weight to 50% by weight relative to the meat quality of the radish. 제1항에 있어서, 상기 숙성시키는 공정은 5~70℃의 온도에서 이루어지는 것을 특징으로 하는 단무지 제조 방법.The method for producing pickled radish according to claim 1, wherein the aging step is performed at a temperature of 5 to 70 ° C. 제1항에 있어서, 상기 DHA 물질은 정제 DHA유, 액상 DHA 그리고 분말 DHA로 이루어진 군에서 선택되는 것을 특징으로 하는 단무지 제조방법.The method of claim 1, wherein the DHA material is selected from the group consisting of purified DHA oil, liquid DHA and powdered DHA. 단무지용 무우를 소금물에 절이는 공정, 상기 소금에 절여진 무우를 탈염한 후에 탈수하는 공정, 그리고 상기 탈수된 무우를 조미액에 첨가하고 숙성시키는 공정을 포함하는 단무지의 제조방법에 있어서, 상기 조미액에 첨가하는 공정은 DHA 물질을 포함한 조미액에서 이루어지는 것을 특징으로 하는 단무지 제조방법.A method of preparing pickled radish comprising the step of pickling radish for pickled radish, a step of desalting the salted radish after desalting it, and a step of adding the dehydrated radish to a seasoning liquid and ripening the same. The process for producing pickled radish is characterized in that it is made from seasoning liquid containing a DHA substance. 제5항에 있어서, 상기 조미액은 물 1L당 1000㎎~50g의 DHA를 용해시킨 조미액인 것을 특징으로 하는 단무지 제조방법.The method for producing pickled radish according to claim 5, wherein the seasoning liquid is a seasoning liquid in which 1000 mg to 50 g of DHA is dissolved per liter of water. 제5항에 있어서, 상기 DHA 물질의 함유율은 상기 무우의 육질에 대해서 0.001중량%~50중량%인 것을 특징으로 하는 단무지 제조방법.The method for producing pickled radish according to claim 5, wherein the content of the DHA substance is 0.001% by weight to 50% by weight based on the quality of the radish. 제5항에 있어서, 상기 숙성시키는 공정은 5~70℃의 온도에서 이루어지는 것을 특징으로 하는 단무지 제조방법.The method for producing pickled radish according to claim 5, wherein the aging step is performed at a temperature of 5 to 70 ° C. 제5항에 있어서, 상기 조미액에 첨가하는 공정은 에어콤푸레서를 이용하여 공기를 불어넣어 지속적으로 산소를 공급하면서 이루어지는 것을 특징으로 하는 단무지 제조방법.The method for producing pickled radish according to claim 5, wherein the step of adding to the seasoning liquid is performed while continuously supplying oxygen by blowing air using an air compressor. 제5항에 있어서, 상기 DHA 물질은 정제 DHA유, 액상 DHA 그리고 분말 DHA로 이루어진 군에서 선택되는 것을 특징으로 하는 단무지 제조방법.6. The method for producing pickled radish according to claim 5, wherein the DHA substance is selected from the group consisting of purified DHA oil, liquid DHA and powdered DHA. 단무지용 무우를 소금물에 절이는 공정, 상기 소금에 절여진 무우를 탈염한 후에 탈수하는 공정, 상기 탈수된 무우를 조미액에 첨가하는 공정, 그리고 상기 조미액이첨가된 무우를 포장하는 공정을 포함하는 단무지의 제조방법에 있어서, 상기 포장하는 공정은 DHA 엑기스를 상기 무우와 함께 포장하는 것을 특징으로 하는 단무지 제조방법.Pickling radish for pickling radish, the step of desalting the salted radish after desalting, adding the dehydrated radish to seasoning liquid, and packing the radish added with seasoning liquid The manufacturing method of the pickled radish according to claim 1, wherein the packing step comprises packing DHA extract with the radish. 제11항에 있어서, 상기 DHA 엑기스는 상기 무우에 대하여 1g~10g중량%인 것을 특징으로 하는 단무지 제조방법.12. The method for producing pickled radish according to claim 11, wherein the DHA extract is 1 g to 10 g wt% based on the radish. 제11항에 있어서, 상기 DHA 물질은 정제 DHA 유, 액상 DHA 그리고 분말 DHA로 이루어진 군에서 선택되는 것을 특징으로 하는 단무지 제조방법.The method of claim 11 wherein the DHA material is selected from the group consisting of purified DHA oil, liquid DHA and powdered DHA. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019960019639A 1996-06-03 1996-06-03 Processing method of pickled radish KR100218151B1 (en)

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Application Number Priority Date Filing Date Title
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KR980000124A true KR980000124A (en) 1998-03-30
KR100218151B1 KR100218151B1 (en) 1999-09-01

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030093883A (en) * 2002-06-05 2003-12-11 마성원 Precooked food manufacturing method using pelagic giant cuttlefish
KR100884721B1 (en) * 2007-08-03 2009-02-19 강삼문 Seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020015259A (en) * 2000-08-21 2002-02-27 중 지 유 The manufacturing method of a pickled radish

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030093883A (en) * 2002-06-05 2003-12-11 마성원 Precooked food manufacturing method using pelagic giant cuttlefish
KR100884721B1 (en) * 2007-08-03 2009-02-19 강삼문 Seasoning sauce for pickled radish and pickled radish thereby and manufacturing method of the pickled radish

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