KR20000049465A - Red pickled radish and process for preparing it - Google Patents

Abstract

PURPOSE: A red pickled radish improves the flavor with the splendid color of red or pink, and has the unique taste and aroma and medical effects. CONSTITUTION: A red pickled radish is produced by combining the extract of more than one out of beets, Perilla frutescens Labiatae, and fruits of schisandra chinensis with fermented radish pickled in salt. The spice liquid extracted by boiling herb, pepper, laurel tree, dried clove buds, and cloves in water can be added.

Description

Red pickled radish and its manufacturing method {Red pickled radish and process for preparing it}

The present invention relates to red radish and a method for preparing the same. More specifically, the present invention relates to a pink to red radish made by combining at least one extract selected from beets, perilla and schizandra chinensis with salted fermented radish and a method for producing the same.

With the recent rapid development of the industry, the physical and mental stresses that can be generated from pollution of the automobile, smoking, dust, heavy work, overheated entrance examination, and fiercely competitive social structure are increasing. Therefore, modern people prefer health-oriented foods that are colorful in color and have excellent texture or aroma and have a pharmacological action.

Recently, the use of pickled radish is becoming common in Korea. In general, pickled radish is fermented with salt, washed, and then packed with sweet and sour taste. These radishes are used as a side dish when eating foods such as Japanese food and Chinese food, or eat them in gimbap. However, the radish is white or light yellow and monotonous, so the texture is weak and it is difficult to expect aroma or pharmacological effects. Therefore, although radish is used a lot in our diet, some people tend to avoid eating it because of the color or taste of radish.

In addition, in Japan, the radish and rice bran made as described above are stacked in one layer and pressed to a certain weight to produce shredded radish. These radishes provide an elastic texture when chewed, but are monotonous in color and difficult to expect aroma or pharmacological effects.

Accordingly, the present inventors have conducted numerous studies and experiments on how to enhance the color, taste, aroma and pharmacological effects of conventional radish, and resulted in salted fermentation of at least one extract selected from beets, perilla and schizandra chinensis. It has been found that the radish made with radish not only improves the texture with red or light pink color, but also has excellent taste and aroma and health benefits from the ingestion of rich pharmacological ingredients in beet, perilla and schizandrae. .

The present invention relates to a radish prepared by combining at least one extract selected from beets, perilla and schizandra with fermented radish salted.

The present invention also relates to a method of preparing pickled radish by salting radish to obtain fermented radish, extracting by fermenting at least one selected from beets, perilla and schizandra chinensis with salt, and combining the fermented radish and the extract.

Beets contain iron, which is best for erythrocyte formation and blood regulation, and also purifies blood. Especially, beets are known to be effective in preventing and treating diseases such as hepatitis, anemia, hypotension, hypertension and cancer. .

Schisandra chinensis has been used as a herbal medicine for a long time. According to animal experiments, it stimulates the cerebral nerve, acts as a tonic, and directly acts on respiratory poisoning. It is known to promote. In particular, Schisandra chinensis enhances the functions of various sexual nerves, so it has excellent effects on oil wells, dream tablets, energy loss, urination, etc. If you take a lot of sweat in the summer, it will withstand heat and make you feel less thirsty, and it is also effective for old seawater and is effective for treating hepatitis. Therefore, in the private sector, the use of Schisandra chinensis in alcohol, as a flower, and as a tea is being expanded.

Perilla sikokiana Nakai is an annual herb belonging to the Lamiaceae family, and it is eaten as a medicinal herb sown in spring. Green tea is known to be effective in gastrointestinal catals, expectorants, diuresis, meat detoxifiers, Ancheonantae, Hwajeungtong, and Geopung.

As mentioned above, beet, perilla, and Schisandra chinensis contain abundant pharmacological ingredients that are beneficial to the human body. When fermented and mixed in fermented radish, the radish color becomes pink to red, which enhances appetite and enhances taste and aroma. Health benefits from the consumption of pharmacological ingredients can be expected. According to the present invention, a method of manufacturing pickled radish using beet, schizandra, and perilla is described in detail as follows.

First, radish is pickled at a concentration of 10-15% salt. After complete marinating, the salt is also fermented at a concentration of 3 to 6%. In this case, the fermentation period may vary depending on the temperature. After fermentation, wash again to adjust salinity.

Next, the beet is cut and fermented to 3 to 6% of salt. The fermented beets are combined with the fermented radish to produce radish, which has a brilliant color of red to pink in about 2 to 5 days. If necessary, the second fermentation of radish may be fermented together with a medium beet. If it is determined that enough fermentation has been achieved to the desired color, remove the beet and lightly wash the radish.

In addition, the fermentation of the radish and / or beets are also layered together when the fermentation of secondary radish. When sufficient fermentation is determined to turn red to pink, the radish is lightly washed, cut into the desired shape and packaged.

Also, boil herbs, laurel, pepper, cloves, and five flavors in boiling water, then boil water to bark the concentration. Add flavors soaked in salt (1 to 3%), sweet (4 to 10%), and sour (5 to 10%) water, and adjust the taste appropriately. When the fermented beets, perilla, or schisandra and fermented radish are soaked together for 2 to 3 days in the perfume prepared in this way, a unique color, taste and aroma of crimson to red color come out. Herbs, laurel, cloves, five flavors, etc. contains abundant pharmacological ingredients beneficial to the human body, if you put the red radish according to the present invention in the fragrances made of these can further enhance the flavor and taste and pharmacological effects.

If the fermented radish prepared as described above is dried in a cool, well-ventilated place or dried using a drying apparatus, it can be conveniently prepared in the form of shredded radish without the necessary pressing process in the manufacturing process of Japanese radish. . These chewy radishes have an elastic texture when chewed, which can further enhance the texture. In this way, the method for producing a gritty form of radish produced through the drying process can be applied to the existing white or yellow radish as well as red radish as the present invention.

Pickled radish according to the present invention is a gorgeous pink to red color so cut it into the desired shape when cooking properly when cooking gimbap, Korean, Western, Chinese, Japanese, etc. to beautify the color of the food to improve appetite and texture In addition, it can be expected to have a physiological action effect due to the intake of fermented pharmacological ingredients that are excellent in flavor and taste and absorbed in radish. In addition, the pickled radish according to the present invention can enjoy a higher texture, aroma and taste than cucumber pickles even when used as a substitute for cucumber pickles in a pass food shop, pizza shop, restaurant, Japanese restaurants, and the like.

Hereinafter, although this invention is demonstrated based on an Example, the technical scope of this invention is not limited to these Examples.

Comparative Example 1.

The radish is pickled for 5 days at 10-15% salt and fermented at 3-10% salt. After fermentation, wash again to adjust the salinity to 1-3% and soak in sour, sweet flavored water for 2-3 days to obtain white radish.

Example 1.

The radish is pickled for 2-5 days at a salt concentration of 10-15%. After marinating, the salts are fermented for about 10-50 days at a concentration of 3-10%. After fermentation is finished, wash again to get the fermented radish with 1-3% salinity.

On the other hand, cut the beet and ferment in 3-6% salt. The fermented beets are combined with the fermented radish to give a beautiful red radish after 2 to 5 days.

Example 2.

The fermented radish obtained in the same manner as in Example 1 was fermented by placing it in the middle with beet, and when it became a beautiful red color, the beet was taken out and the radish was lightly washed to obtain red radish.

Example 3.

Fermented radish obtained in the same manner as in Example 1 is fermented by layering with a perilla. When enough fermentation is judged to be a beautiful red color, the radish is lightly washed to obtain a brilliant red radish.

Example 4.

Fermented radish obtained in the same manner as in Example 1 is fermented by layering the fermented radish together with the fertilizer and the beet. When enough fermentation is determined to turn red, the radish is lightly washed to obtain a beautiful red radish.

Example 5.

Boil herbs, laurels, peppers, cloves and five flavors in boiling water, then boil the water to bark the concentration. Add flavors soaked in salt (1 to 3%), sweet (4 to 10%), and sour (5 to 10%) water, and adjust the taste appropriately. The fermented radish and fermented beet obtained in Example 1 were added to the fragrance thus prepared, and red radish was obtained after 2-5 days.

Example 6.

Red pickled radish is obtained in the same manner as in Example 5, except that a fermentation aerator is used instead of the fermentation beet.

Example 7.

Red pickled radish was obtained in the same manner as in Example 5 except that the fermentation aperture and the beets were used instead of the fermentation beets.

Example 8.

Red radish was obtained in the same manner as in Example 5 except for using a mixture of Schisandra chinensis fermentation beet instead of fermentation beet.

Example 9.

Red radish was obtained in the same manner as in Example 5, except that Schizandra was used instead of the fermentation beet.

Experimental Example 1.

The radish of Comparative Example 1 prepared as described above and the radish of Examples 1-9 were selected for 20 men and women each in their 20s and 30s, and then consumed for one week. Investigated and averaged.

〔Evaluation standard〕

5: very good 4: good

3: normal 2: bad

1: very bad

The evaluation results are shown in Table 1 below.

Table 1.

color flavor incense Comparative Example 1 White 3.0 2.3 Example 1 Red 4.5 4.6 Example 2 Red 4.2 4.3 Example 3 Red 4.5 4.0 Example 4 Red 4.3 4.1 Example 5 Red 4.4 4.5 Example 6 Red 4.8 4.6 Example 7 Red 4.7 4.8 Example 8 Red 4.9 4.7 Example 9 Red 4.6 4.7

Daikon radish according to the present invention not only improves the appetite and texture to the colorful color of red to pink, but also has excellent taste and aroma, and it is expected to have a health-promoting effect due to the ingestion of abundant pharmacological ingredients contained in fermented extracts such as beet, schisandra chinensis and perilla. Can be.

Claims (5)

Pink to red radish prepared by combining at least one extract selected from beets, perilla and schizandra with salted fermented radish. The pickled radish according to claim 1, further comprising a flavor of herbs, laurel, pepper, cloves, fennel and the like, in boiling water. Salting radish to obtain fermented radish, fermenting at least one selected from beets, persimmons and schisandra chinensis with salt to obtain an extract, and combining the fermented radish and the extract to produce radish. 4. The method for producing pickled radish according to claim 3, wherein the herb, laurel, pepper, cloves, fennel and the like are further added with a flavored substance boiled in boiling water. The method according to claim 3 or 4, wherein the pickled radish is naturally dried or mechanically dried to prepare the shredded radish.