KR100442575B1 - Process for producing pickled radish which is compressed - Google Patents
Process for producing pickled radish which is compressed Download PDFInfo
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- KR100442575B1 KR100442575B1 KR10-2000-0074803A KR20000074803A KR100442575B1 KR 100442575 B1 KR100442575 B1 KR 100442575B1 KR 20000074803 A KR20000074803 A KR 20000074803A KR 100442575 B1 KR100442575 B1 KR 100442575B1
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- radish
- pickled
- pickling
- compression
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- 241000220259 Raphanus Species 0.000 title claims abstract description 111
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 108
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 6
- 230000007774 longterm Effects 0.000 claims abstract description 4
- 238000011033 desalting Methods 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- 230000002378 acidificating effect Effects 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 235000011088 sodium lactate Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 230000006835 compression Effects 0.000 abstract description 23
- 238000007906 compression Methods 0.000 abstract description 23
- 230000000813 microbial effect Effects 0.000 abstract description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 3
- 239000001301 oxygen Substances 0.000 abstract description 3
- 229910052760 oxygen Inorganic materials 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 18
- 244000005700 microbiome Species 0.000 description 15
- 230000001954 sterilising effect Effects 0.000 description 12
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 238000004321 preservation Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 230000008520 organization Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 235000019614 sour taste Nutrition 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 3
- 241000607142 Salmonella Species 0.000 description 3
- 239000000645 desinfectant Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
- 230000000855 fungicidal effect Effects 0.000 description 2
- 239000000417 fungicide Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000012543 microbiological analysis Methods 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000011165 process development Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008733 trauma Effects 0.000 description 1
Classifications
-
- 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
- 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
- A23V2300/24—Heat, thermal treatment
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 장기보존이 가능한 단무지의 제조방법에 관한 것으로, 상세하게는 (1) 원료 무우를 매입하여 가절임한 후 다시 절임하는 단계, (2) 상기 절임 무우를 세척하고 탈피한 다음 알맞은 크기로 재단하는 단계, (3) 상기 재단한 무우를 물로 탈염하고 다시 적당한 크기로 절단하는 단계, (4) 상기 절단한 무우를 1차 압축하는 단계, (5) 상기 1차 압축 무우를 일정한 비율의 산미료가 첨가된 조미액에 침지하는 단계, (6) 상기 침지한 무우를 2차 압축하는 단계, (7) 상기 2차 압축 무우를 진공포장하여 가열처리하는 단계를 포함하여 이루어지는 장기보존이 가능한 단무지의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing long pickled radish that can be stored for a long time, and in detail, (1) purchasing raw radishes and pickling them, and then pickling them again, (2) washing and stripping the pickled radishes and cutting them to an appropriate size. (3) desalting the cut radish with water and cutting it back to a suitable size; (4) first compressing the cut radish; and (5) a predetermined ratio of acidulant A method for producing long-term storage of pickled radish, comprising the step of immersing in the added seasoning liquid, (6) secondary compressing the immersed radish, and (7) vacuum-packing the secondary compressed radish. It is about.
본 발명의 방법에 의하면, 유기산으로 구성된 특정 산미료를 일정한 비율로 첨가한 조미액에 무우를 침지함으로써 단무지의 pH를 산성화하고, 2차에 걸친 압축으로 단무지의 수분함량을 최소화할 뿐만 아니라 진공포장으로 산소함량을 또한 최소화하고, 가열처리를 병행함으로써 단무지 포장내부의 미생물 생육을 억제하여 생산함으로써 보존 안정성이 우수하며, 압축에 의한 쫄깃한 조직감의 상온에서 장기보존이 가능한 단무지를 제공할 수 있다.According to the method of the present invention, the pH of the radish is acidified by immersing the radish in the seasoning liquid to which a specific acidulant composed of an organic acid is added in a constant ratio, and the compression of the radish to minimize the moisture content of the radish as well as oxygen in vacuum packaging. In addition, by minimizing the content, and by heat treatment in parallel to produce microbial growth inside the radish packaging to produce excellent storage stability, it is possible to provide a radish that can be stored for a long time at room temperature of the chewy texture by compression.
Description
본 발명은 쫄깃한 조직과 밝은 노란색의 단무지의 시간 경과에 따른 품질의 변화가 거의 없는 상온에서 장기보존이 가능한 압축단무지의 제조방법에 관한 것이다.The present invention relates to a method for producing compressed radish which can be stored for a long time at room temperature with little change in quality of chewy tissue and light yellow radish.
종래의 단무지 제조방법은 특별한 처리없이 무우를 절임, 세척, 탈피, 재단 및 절단, 조미액첨가, 포장 등의 공정으로 생산하여 단무지의 유통기간이 10 ~ 14일 정도에 지나지 않으며, 유통기간을 늘리기 위해 조미액에 산미료를 첨가하는 경우도 압축 후 산미 료가 첨가된 조미액에 침지하고 바로 포장하기 때문에 단무지 포장 내에 수분이 다량으 로 함유되어 시간의 경과에 따라 단무지의 조직이 빨리 물러지는 문제점이 있다. 또한 이 때 첨가되는 산미료의 경우 효과가 미비하여 사용량이 많아짐으로써 신맛이 너무 강해 품질이 저하될 뿐만 아니라 보존성에도 여전히 문제가 남아있었다.Conventional pickled radish production methods produce radish without pickling, washing, stripping, cutting and cutting, seasoning liquor, packing, etc., and the shelf life of radish is only about 10 to 14 days. Even when the acidulant is added to the seasoning liquid, it is immersed in the seasoning liquid to which the acidulant has been added after compression and immediately packaged, so that the tissue of the radish is quickly receded over time because a large amount of moisture is contained in the radish packaging. In addition, in the case of the acidulant added at this time is ineffective due to the increase in the amount of sour taste is so strong that not only the quality is lowered but also the preservation of the problem remained.
일반적으로 상온에서 유통되는 단무지의 장기보존을 위해서는 단무지의 미생물 생육을 최대한 억제시키는 것이 필요하다. 그런데, 일반적으로 다른 생물원료에 존재하는 미생물의 경우 살균제 사용이나 가열에 의해 미생물을 감소시키는 방법을 사용할 수 있으나, 단무지의 경우에는 살균제의 사용으로 고유의 맛을 잃어버릴 수 있고, 가열에 따라 단무지의 쫄깃한 조직감이 무너질 수 있기 때문에 살균을 위한 지나친 살균제 사용이나 과도한 가열을 하기는 어려운 문제점이 있었다.In general, for long-term preservation of radish radish circulated at room temperature it is necessary to suppress the growth of microorganisms in radish. By the way, in general, microorganisms present in other biological raw materials can be used to reduce the microorganisms by using a fungicide or heating, in the case of pickled radish can lose the original taste by using a fungicide, It is difficult to use excessive disinfectant or excessive heating for sterilization because the chewy texture can be destroyed.
본 발명자들은 위와 같은 종래 기술의 가장 큰 문제점인 짧은 유통기간과 높은 수분함량에 따른 보존성 위험, 많은 양의 산미료 사용에 의한 품질저하를 해결하고자 제조방법을 다양하게 연구하여 적용하는 실험을 반복하였다. 한가지 방법으로는 단무지의 미생물 생육을 억제시키는데 한계가 있어 미생물 생육억제에 효과가 뛰어난 산미료의 최소량 사용, 1차 및 2차 압축에 의한 수분함량 최소화, 및 진공포장 후 가열살균처리의 3단계에 걸쳐 순차적으로 살균함으로써 살균효과를 최대로 높일 수 있음을 발견하여 본 발명을 완성하기에 이르렀다.The present inventors repeated the experiments to study and apply a variety of manufacturing methods to solve the short problem of the shortest shelf life and the preservation risk due to the high moisture content, the quality degradation caused by the use of a large amount of acidulant, the biggest problem of the prior art. In one method, there is a limit to inhibiting microbial growth of radish radish, so it is possible to use the minimum amount of acidulant which is effective in inhibiting microbial growth, to minimize the water content by primary and secondary compression, and to heat sterilization after vacuum packing. By sequential sterilization it was found that the sterilization effect can be maximized to complete the present invention.
따라서, 본 발명의 목적은 상기한 기존 단무지의 문제점을 해결하기 위하여 3단계에 걸친 순차적인 살균공정을 도입함으로써, 단무지의 미생물 생육을 최소화 하여 보존 안정성이 우수하며, 쫄깃한 압축 단무지의 조직감을 오랫동안 유지할 수 있고, 시간의 경과에 따른 단무지 특유의 밝은 색상 변화를 최소화하여 상온에서 장기보존이 가능한 압축단무지의 제조방법을 제공하는 것이다.Therefore, the object of the present invention is to introduce a three-step sequential sterilization process to solve the problems of the existing radish, it is excellent in storage stability by minimizing the growth of microorganism in radish, and maintain the texture of chewy compressed radish for a long time It can be, and to provide a method for producing compressed radish that can be stored for a long time at room temperature by minimizing the bright color change unique to radish over time.
본 발명에 따른 단무지는 장기간 상온에서 보존이 가능하게 하여 기존의 인스턴트제품에 별첨으로도 사용될 수 있다.The pickled radish according to the present invention can be used as an additive to existing instant products by allowing preservation at room temperature for a long time.
본 발명의 핵심 기술 과제는 단무지의 미생물 생육을 최대한 억제시키는 것이다. 단무지의 경우 일반적인 생물원료와 달리 살균제의 사용으로 고유의 맛을 잃어버릴 수 있고, 가열에 따라 단무지의 쫄깃한 조직감이 무너질 수 있기 때문에 살균을 위한 지나친 살균제 사용이나 과도한 가열을 하기는 어렵다. 따라서 본 발명에서는 기존 공정에서 살균력이 향상된 산미료의 개발로 산미료를 소량 사용하고, 1차 및 2차 압축에 의한 공정개발로 단무지의 수분을 최소화 시켰으며, 진공포장 및 살균처리의 3단계에 걸쳐 순차적으로 살균함으로써 미생물 생육억제를 최대화 시킬 수 있었다.The core technical problem of the present invention is to suppress the growth of microorganisms in radish as much as possible. In the case of pickled radish, it is difficult to use too much disinfectant for sterilization or excessive heating because the chewy texture of the pickled radish can be lost due to the use of disinfectant, unlike general biological raw materials. Therefore, in the present invention, the use of a small amount of acidulant by the development of the acidulant with improved sterilization power in the existing process, and minimized the moisture of the pickled radish by the process development by the first and second compression, sequential through three steps of vacuum packaging and sterilization treatment By sterilizing with, microbial growth inhibition could be maximized.
도 1은 본 발명의 압축단무지 제조방법의 흐름도를 나타낸 것이다.Figure 1 shows a flow chart of the method of manufacturing compressed sweet radish of the present invention.
이러한 목적을 달성하기 위하여 본 발명에 의하면, (1) 원료 무우를 소금물에 절임하는 단계, (2) 상기 절임 무우를 세척하고 적당한 크기로 절단하는 단계, (3) 상기 절단한 무우를 1차 압축하는 단계, (4) 상기 1차 압축 무우를 일정한 비율의 산미료가 첨가된 조미액에 침지하는 단계, (5) 상기 침지한 무우를 2차 압축하는 단계, (6) 상기 2차 압축 무우를 진공포장하여 가열처리하는 단계를 포함하여 이루어지는 상온에서 장기보존이 가능한 단무지 제조방법에 관한 것이다.According to the present invention to achieve this object, (1) pickling the raw radish in salt water, (2) washing and pickling the pickled radish to the appropriate size, (3) the first compression of the cut radish (4) immersing the primary compressed radish in a seasoning liquid to which a fixed proportion of acidulant is added, (5) compressing the immersed radish second, (6) vacuum packing the secondary compressed radish It relates to a method for producing long pickled radish at room temperature comprising the step of heat treatment.
바람직하게는 본 발명의 상기 (1) 단계는 원료 무우를 매입하여 가절임한 후 다시 절임하는 단계로 이루어지며, 본 발명의 상기 (2) 단계는 절임 무우를 세척하고 탈피한 다음 알맞은 크기로 재단한 후 상기 재단한 무우를 물로 탈염하고 다시 적당한 크기로 절단하는 단계로 이루어진다.Preferably, the step (1) of the present invention comprises a step of purchasing raw radishes and pickling them and then pickling them again, and the step (2) of the present invention washes and removes the pickled radishes and cuts them to a suitable size. Thereafter, the cut radish is desalted with water and cut into suitable sizes.
바람직하게는 본 발명의 상기 (4) 단계는 상기 단무지의 pH를 4.0 ~ 4.5로 유지하여 미생물의 생육을 억제하기 위해 0.1 ~ 0.5 조미액 중량%의 산미료를 첨가한 조미액을 만들고, 압축한 절임 무우를 조미액에 넣어 침지하는 것으로 이루어 지며, 더욱 바람직하게는 상기 단무지의 pH를 4.0 ~ 4.5로 유지하고 신맛을 최소화 하기 위해 사용하는 산미료는 젖산 40 ~ 60%, 젖산나트륨 10 ~ 30%, 정제수를 주원료로 구성된 산미료를 사용한다.Preferably step (4) of the present invention to maintain the pH of the radish to 4.0 to 4.5 to make a seasoning solution to which 0.1% to 0.5% by weight of the seasoning solution added to the seasoning solution to suppress the growth of microorganisms, the pickled radish It is composed of immersed in seasoning liquid, more preferably acidulants used to maintain the pH of the radish to 4.0 to 4.5 and to minimize sour taste is 40 ~ 60% lactic acid, 10-30% sodium lactate, purified water as the main raw material Use the configured acidulant.
본 발명에서는1차적으로 기존 공정에 따라 제조된 단무지를 1차 압축 후 기존의 조미액에 살균력이 강한 산미료를 소량 첨가한 용액에 침지함으로써 적정한 산성 pH 조건을 조성하여 미생물의 생육을 억제하면서도 단무지 고유의 맛을 유지할 수 있도록 하였으며, 2차적으로 침지한 단무지를 다시 2차 압축하는 공정을 거침으로써 미생물의 생육에 필수요소인 단무지의 수분함량을 최소화하면서도 쫄깃한 압축 단무지의 조직감을 유지할 수 있도록 하였으며, 마지막으로 진공포장 후 가열처리함으로써 산소량을 최소화하여 시간의 경과에 따른 색상 변화를 최소화할 뿐만 아니라 미생물의 생육을 최대한 억제하여 보존기간동안 미생물의 생육을 최소화 할 수 있었다.In the present invention, by first compressing the pickled radish prepared according to the existing process, and then immersed in a solution in which a small amount of acidulant with strong sterilizing power is added to the existing seasoning liquid to form a proper acidic pH condition to suppress the growth of microorganisms, In order to maintain the taste, the process of compressing the second soaked pickled radish again to minimize the moisture content of the pickled radish, which is essential for the growth of microorganisms, while maintaining the texture of the chewy compressed radish. Heat treatment after vacuum packing minimized the amount of oxygen to minimize the color change over time and minimize the growth of microorganisms to minimize the growth of microorganisms during the storage period.
본 발명의 공정을 보다 상세히 설명하면 다음과 같다.Referring to the process of the present invention in more detail as follows.
제1공정 (원료 무우의 절임단계)First step (pickling of raw radish)
원료인 무우는 무우 특유의 색과 풍미를 가지며, 외상이 없고 병충해를 입지 않은 신선한 것을 사용하여야 한다. 위와 같은 무우를 매입하여 세척 후 약 3%소금물에 침지하여 7일동안 가절임한 후 다시 10 ~ 14%의 소금물에 공기침투와 절임효과의 상승을 위해 모래로 눌러 1년 동안 절인다.Radishes as raw materials should have fresh radishes with no specific color and flavor and without any trauma and disease. After purchasing and washing the radishes as described above, immerse in about 3% salt water and pickle for 7 days, and then press with sand for 10 ~ 14% salt water to increase air penetration and pickling effect for 1 year.
제2공정 (세척 및 탈피단계)2nd process (washing and stripping stage)
상기 절임한 무우는 세척기를 통과시켜 절임무우 표면의 이물질을 제거하고 껍질을 벗긴다.The pickled radish is passed through a washer to remove foreign material from the surface of the pickled radish and peel.
제3공정 (재단단계)3rd process (Foundation stage)
세척 및 탈피가 끝난 절임무우는 통단무지, 절단단무지, 압축단무지로 구분하여 재단한다. 압축단무지의 경우 세로로 4등분한다.After washing and peeling, pickled radish is divided into whole radish, cutting radish and compressed radish. In the case of compressed radish, it is divided into four vertically.
제4공정 (탈염 및 절단단계)4th process (desalting and cutting step)
재단이 끝난 절임무우는 물을 하루에 1회씩 교환하면서 3일간 물에 넣어 10 ~ 14%로 절여진 무우를 8 ~ 10%가 되게 탈염을 한 다음 단무지를 만들기에 알맞은 크기로 무우를 절단한다. 압축 후 절단하면 단무지의 모양이 고르지 못하고 절단면도 불균일하여 단무지로써 상품적 가치가 떨어지기 때문에 절단이 끝난 다음 압축한다.After cutting, the pickled radishes are replaced with water once a day, put into water for 3 days, desalted to 10 to 14% of radishes to 8 to 10%, and then cut into radish to a size suitable for making radish. When cutting after compression, the shape of pickled radish is uneven and the cut surface is uneven.
제5공정 (1차 압축단계)5th process (1st compression stage)
절단이 끝난 절임 무우를 모양이 변형되지 않게 정열하여 압축기로 압축하여 무우의 수분함량을 줄여 침지 시 충분한 양의 조미액과 산미료를 흡수할 수 있도록 한다.The cut pickled radishes are arranged so that their shape is not deformed and compressed by a compressor to reduce the moisture content of the radishes so that they can absorb sufficient seasoning liquid and acidulant during dipping.
제6공정 (침지단계)6th process (immersion step)
단무지 고유의 맛을 지니며 상큼한 신맛을 지닐 수 있도록 조미액과 0.1 ~ 0.5% 의 산미료를 혼합하여 1차 압축한 절임 무우를 침지한다. 산미료의 첨가량은 단무지 고유의 맛을 유지할 수 있는 수준의 첨가량을 관능평가를 통해 결정한다.It has a unique taste of pickled radish and soaks the first-compressed pickled radish by mixing seasoning liquid with 0.1 ~ 0.5% acidulant to have a fresh sour taste. The amount of acidulant added is determined through sensory evaluation of the amount of addition that can maintain the taste of radish.
제7공정 (2차 압축단계)7th process (2nd compression stage)
침지가 끝난 단무지를 1차 압축과 마찬가지로 가지런히 하여 단무지 조직에 영향을 미치지 않을 정도로 압력을 최대화하여 단무지의 수분함량을 최대한 최소화 한다.As in the first compression, the soaked finished radish is aligned to minimize the water content of the radish as much as possible.
제8공정 (진공포장 및 살균처리단계)8th process (vacuum packing and sterilization step)
2차 압축 단무지를 30 ~ 50g 씩 정량으로 포장지에 투입하여 진공포장하여 포장내부의 공기를 최소화하고, 진공포장한 것을 다시 80℃에서 가열처리 함으로써 미생물의 생육을 최대한 억제하였다.The secondary compressed radish was placed in a package of 30 ~ 50g each in vacuum to minimize the air inside the package, and the vacuum package was heated again at 80 ° C. to inhibit the growth of microorganisms.
이하 본 발명품을 실시예에 의하여 보다 구체적으로 설명한다. 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 본 발명이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. The examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.
[실시예1]Example 1
품질이 양호한 무우를 매입하여 이물질을 제거한 다음 3%의 소금물에 넣어 7일동안 가절임 한 후 12%의 소금물에서 절임효과를 상승시키기 위해 모래로 눌러 1년 동안 절인다. 절임이 끝난 무우를 세척 및 탈피하고 알맞은 크기로 재단한 후 물을 3회 교환하면서 3일간 물에 첨지하여 염도가 10%가 되도록 탈염한다.Buy good quality radish to remove foreign substances, and then pickle in 3% brine for 7 days and then pickle in 12% brine for 1 year to increase the pickling effect. After pickled radishes are washed and stripped, cut to the right size, and then replaced with water three times, and added to water for three days to desalination to 10% salinity.
탈염한 무우를 알맞은 크기로 절단한 다음 1차 압축 후 조미액과 살균효과가 좋은 젖산 50 %, 젖산나트륨 20 %와 키토산 0.3 %, 녹차엑기스 0.2 %, 정제수 29.5 %로 구성된 산미료 0.1조미액중량%를 첨가한 침지액에 침지하고 나서 2차 압축 후 진공포장한 것을 가열처리한다.The dehydrated radish is cut into appropriate sizes, and after the first compression, 0.1% by weight of the seasoning solution consisting of 50% seasoning and lactic acid with good bactericidal effect, 20% sodium lactate and 0.3% chitosan, 0.2% green tea extract and 29.5% purified water After immersion in one immersion liquid, the vacuum packing after the 2nd compression is heat-processed.
[실시예 2, 3 및 비교예 1 내지 3][Examples 2 and 3 and Comparative Examples 1 to 3]
실시예 1과 동일하게 실시하되, 조미액에 첨가하는 산미료의 양과 2차 압축단계 및 가열처리단계를 각각 하기 표 1에 나타낸 것과 같이 하여 단무지를 제조하였다.Was carried out in the same manner as in Example 1, but the amount of acidulant added to the seasoning liquid and the second compression step and heat treatment step as shown in Table 1, respectively, to prepare a radish.
[관능평가][Sensory evaluation]
실시예 및 비교예에 따라 제조된 단무지의 상품적 가치를 측정하기 위해 관능평가를 실시하였다. 그 결과를 하기 표 2 에 나타내었다.Sensory evaluation was performed to measure the commercial value of the pickled radish prepared according to the examples and comparative examples. The results are shown in Table 2 below.
비교예 2의 경우 산미료의 농도가 높아 살균효과가 높기는 하지만 신맛이 너무 강해서 단무지의 상품적 가치가 떨어져 품질저하의 요인이 있다.In the case of Comparative Example 2, the acidic acid concentration is high, but the sterilization effect is high, but the sour taste is so strong that the product value of radish is lowered and there is a factor of quality deterioration.
실시예 및 비교예에 따라 제조된 단무지를 37℃ Incubator에서 8주 동안 외관 및 조직감의 관능평가를 실시하여 그 결과를 표 3에 나타내었다.The pickled radish prepared according to Examples and Comparative Examples was subjected to sensory evaluation of appearance and texture for 8 weeks in a 37 ° C incubator, and the results are shown in Table 3.
비교예 1의 경우 산미료 미처리에 따른 보존성의 문제로 인큐베이터에서 3주이상 보존하지 못했으며, 비교예 2는 높은 pH에 따른 조직의 연화현상이 빨리 진행되었고, 비교예 3은 2차 압축 미처리에 따라 수분함량이 상대적으로 높아 보존기간 중에 조직의 연화현상이 2차 압축 한 것보다 빨라 제품의 가치가 떨어짐을 알 수 있었다.In the case of Comparative Example 1 was not preserved in the incubator for more than three weeks due to the problem of preservation due to the acidulant untreated, Comparative Example 2 proceeded to soften the tissues rapidly due to high pH, Comparative Example 3 according to the second uncompressed treatment The moisture content is relatively high, and the softening of tissues during the preservation period is faster than that of the second compression.
[미생물분석]Microbiological Analysis
실시예 및 비교예에 따라 제조된 단무지를 37℃ 인큐베이터에서 8주 동안 미생물분석을 실시하여 그 결과를 표 4에 나타내었다.The radish prepared according to Examples and Comparative Examples was subjected to microbial analysis for 8 weeks in a 37 ° C incubator and the results are shown in Table 4.
비교예 1의 경우 산미료 미처리에 따라 2주 경과 후 미생물이 발생되었으며, 3주 후부터는 미생물 생육에 따른 가스발생과 조직의 연화현상으로 상품적 가치를 잃어버려 계속적인 실험이 무의미하였다.In the case of Comparative Example 1, microorganisms were generated after two weeks due to untreated acidulant, and after three weeks, the product value was lost due to gas generation and softening of tissues due to the growth of microorganisms.
본 발명에 의하면, 적은 양의 산미료 첨가로 단무지의 pH 및 산도를 조절하고, 1차 압축 후 산미료를 첨가한 조미액에 침지한 다음 다시 2차 압축을 실시하여 단무지의 수분함량을 최소화하여 장기간 보존하는 동안 단무지의 미생물생육을 최대한 억제하였다. 또한, 2차 압축이 끝난 단무지를 진공포장하여 산소량도 최소화 하고 진공포장한 단무지를 가열처리하여 보존성을 최대로 높였다.According to the present invention, by adding a small amount of acidulant to adjust the pH and acidity of the pickled radish, and after immersion in the seasoning liquid added with acidulant after the first compression, and then performing a second compression again to minimize the moisture content of the radish for long-term storage The microbial growth of radish was suppressed as much as possible. In addition, by vacuum packing the pickled radish after the second compression to minimize the amount of oxygen and heat-treated vacuum-packed pickled radish to maximize the preservation.
상기 실험에 사용된 단무지는 미생물이 생육하기에 최적의 조건인 37℃ 인규베이터에서 8주간 보존하는 동안 미생물의 생육이 발견되지 않았으므로 상온에서는 6개월 이상 보존이 가능한 것으로 사료된다.The radish used in the above experiments was considered to be preserved for at least 6 months at room temperature because no growth of microorganisms was found during 8 weeks of preservation in 37 ° C. incubator, which is the optimal condition for the growth of microorganisms.
본 발명에 의해 제조된 단무지는 기존의 제조공정에 의해 생산된 단무지와는 달리 고유의 색상과 쫄깃한 식감을 오랫동안 유지가 가능하여 단무지 단품 뿐만 아니라 2차 가공식품의 별첨으로서도 사용이 가능할 것으로 사료된다.Unlike the pickled radish produced by the conventional manufacturing process, the pickled radish prepared by the present invention can maintain its own color and chewy texture for a long time.
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| KR19980077627A (en) * | 1997-04-22 | 1998-11-16 | 최원배 | Manufacturing method of pickled radish effective for the prevention of tooth decay |
| KR19990080233A (en) * | 1998-04-14 | 1999-11-05 | 김기영 | Manufacturing Method of Gardenia Compressed Monochrome |
| KR20010094473A (en) * | 2000-03-31 | 2001-11-01 | 오무환 | Method for manufacturing the mustard leaf radish pickles |
-
2000
- 2000-12-08 KR KR10-2000-0074803A patent/KR100442575B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5747440A (en) * | 1980-09-06 | 1982-03-18 | Mineyuki Matsushita | Preparation of dried pickles of japanese radish with leaf salted overnight |
| KR19980024025A (en) * | 1996-09-12 | 1998-07-06 | 최원배 | Manufacturing method of ginseng radish |
| KR19980077627A (en) * | 1997-04-22 | 1998-11-16 | 최원배 | Manufacturing method of pickled radish effective for the prevention of tooth decay |
| KR19990080233A (en) * | 1998-04-14 | 1999-11-05 | 김기영 | Manufacturing Method of Gardenia Compressed Monochrome |
| KR20010094473A (en) * | 2000-03-31 | 2001-11-01 | 오무환 | Method for manufacturing the mustard leaf radish pickles |
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| KR20020045370A (en) | 2002-06-19 |
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