KR101793473B1 - Method of manufacturing cabbage or tumip dried radish leaves - Google Patents

Abstract

The present invention relates to a process for the production of syrup which is capable of maintaining the flavor, color, flavor and active ingredient of Syragidae as much as possible through a washing step, a boiling step, a separation step, a drying step, a dehydrating step, a cooling step and a thawing step, And a manufacturing method thereof.
The processed vegetable obtained according to the present invention can be used in place of conventional seagrass in various hot springs and stinks such as miso soup, chu-tang soup, methi soup, brochette soup and potato soup, and is much smoother than sushi and common cabbage leaves, great. In addition, since the flavor has already permeated into the vegetable itself, it can be cooked without using other spices, and it is easy to cook, It is possible to produce a good taste when cooking hot water or non-flour.

Description

METHOD OF MANUFACTURING CABBAGE OR TUMIP DRIED RADISH LEAVES < RTI ID = 0.0 >

The present invention relates to a method for producing a seagrass, and more particularly, to a method for producing seagrass, comprising the steps of: preparing a seagrass; washing, boiling, separating, drying, dehydrating, cooling and thawing; The present invention relates to a method for producing Sinai,

Seiji is dried leaves of blue mackerel and cabbage leaves, dried by weaving with chicks, stored for a long time, boiled for a long time, and made into various kinds of side dishes. Well-dried seagrass is rich in vitamins and is suitable for winter nutrition.

Commonly used in the manufacture of wuchung or cabbage leaves to protect the chlorophyll in sunlight is dried in a well-ventilated shade. Dried in the shade, there is a lot of chlorophyll, and it has a lot of blue color. It has good nutrition and water absorption. In addition, it is easy to store because it does not collapse well.

Sinai is mainly composed of minerals and fiber. Minerals regulate the physiological function in the human body and constitute the body tissues and components of physiologically active substances. Recently, it has been known to be an excellent food material capable of supplying dietary fiber, calcium, and iron.

As the consumer's interest in health has increased, the use of Sira has increased. Accordingly, as disclosed in Korean Patent Laid-Open Publication No. 10-2013-0047158, there have been proposed methods for increasing the potency of Seagrass by depositing useful components of various medicinal plants during the manufacture of Seagrass.

Recently, as the efficacy has been known in broadcasting, the demand for Sinai has come to some extent and commercialization has been done to some extent, but the method has been limited to natural drying and freezing.

First, the natural dry sicago is dried by woven rope or cabbage with rope and hanging in eaves or house. Such natural dried sirens are good in texture, but they are deformed and deformed in the drying process, There were disadvantages to this. In addition, since the dried sardine was cooked for 10 hours or more in water and then cooked for 10 minutes or more, there was a disadvantage in that the cooking time was prolonged.

In addition, frozen syrup is frozen immediately after boiling and taking the cabbage leaves. It keeps its original blue color. However, the cost of manufacturing and distribution is increased due to the frozen process, and the sensual preference without flavor of Siragia is somewhat There is a downside.

On the other hand, Ligularia fischeri is a perennial plant belonging to the family Asteraceae, and grows up to about 1 meter in height. It grows in a slightly wet place in the mountainous meadow of the deep mountain. Its rootstock is short, thick, thin and long and has many roots of beard. The heart-shaped root leaves have long petiole and sawtooth on the edge. Usually yellow flowers bloom densely on the upper part of the stem in July ~ September of summer, and there are 5 ~ 9 spots on the edge. Recently, it has been found that it has anti-cancer effect, and it has high value as a health food, and is used as an accelerator of Jinhae, geomdam, anal pain, blood circulation. Such a stigma has been reported to be useful for inhibiting, improving, and treating angiogenesis and its diseases.

Therefore, the inventors of the present invention have devised a method for consuming Siragia which is quicker, hygienic and highly nutritious than Siragia.

Korean Patent Laid-Open Publication No. 10-2013-0047158: Method for producing Sira Korean Patent Laid-Open Publication No. 10-2015-0136896: A composition for inhibiting angiogenesis containing an extract of Gramineae

It is an object of the present invention to provide a method of manufacturing Siragia including a washing step, a boiling step, a separation step, a dehydrating step, a freezing and thawing step, and a drying step.

In order to accomplish the above object, the present invention provides a method for producing seagrass, comprising the steps of washing austenian or cabbage with water, a step of boiling the leafy vegetables according to one of the vegetable or cabbage leaves and the use thereof, A step of dehydrating water after cooling the separated waxy or cabbage leaves, a step of freezing and thawing the fibers of the leaf vegetables for syringa through the process of freezing and thawing the waxy or cabbage leaves, And drying the leaf vegetables separately from one of the leaf vegetables.

The term " Siraejiae "includes not only dried mulberry, but also wuchu, yuchimyeo, and cabbage which have been conventionally put into a kind of stew or hot water, and includes both dried and not dried.

The term "Chinese cabbage " is meant to include both Chinese cabbage, Chinese cabbage, Chinese cabbage, and Chinese cabbage, unless otherwise specified.

The washing step comprises washing with microbubbed water. The cabbage leaves are washed with soaking for 5 to 15 minutes in a washing tank containing clean water in which microbubbles having a size of 10 to 50 μm are formed.

The sameum The steps include those with the leafy vegetables for the siraegi in hot water of 90 ~ 100 ℃ boiling for 5 to 15 minutes. Preferably, 7 to 15% by weight, 3 to 5% by weight of salt, 40 to 65% by weight of water, 20 to 40% by weight of a cabbage leaf or waxy root, In a container and heated.

At this time, the water of the cabbage leaves, mulberry or acanthopan, ginger, perilla leaves and gonads is boiled for 5 to 15 minutes at 90 to 110 ° C. This is to eliminate the unique bitter taste. It is possible to raise the pressure inside the vessel to raise the water contained in the vessel to 100 ° C or higher, but it is most preferable to increase the pressure to 100 ° C for 5 to 10 minutes. The concentration of 7-15% by weight of pepper, ginger, persimmon leaves and gonads is to allow the water to penetrate evenly into the cabbage leaves, the waxy epidermis or the inside during boiling.

On the other hand, the salt used for cultivation of the cabbage leaves or mulberry leaves is rich in the taste or chlorophyll of the cabbage leaves or silage, and the reason why the amount of salt used is 3 to 5 wt% Use of more than 3 to 5 wt% is problematic in that it can not maintain the richness of the cabbage leaves or the unpleasant taste and chlorophyll.

The reason why water is used in an amount of 50 to 70% by weight and the weight of a cabbage leaf or acacia is 20 to 40% by weight is that when water is used at a level lower than that, Relatively it is necessary to use a lot of cabbage leaves or ash, so water, cabbage leaves, or aquatic herbs are imbalanced and it is not effective to grow cabbage leaves or mulberry leaves. Therefore, it is preferable that the water, the cabbage leaf or the chrysanthemum is used in an amount of 40 to 65% by weight of water and 20 to 40% by weight of a cabbage leaf or a silage.

The freezing and thawing step includes cooling the leaf vegetables for boar leavening using cooling water at 3 to 12 ° C to 15 ° C. Preferably, boiled leaf vegetables for sake leavening are cooled to 15 ° C by using cooling water having a temperature of 3 to 12 ° C, and then cooled leaf vegetables for leek are put into a dehydrator and dehydrated. The reason for cooling the leafy vegetables for Siragi to 15 ℃ is to keep the chlorophyll rich and long without the destruction of the nutrients. In addition, the dehydrator of the leaf vegetable for seaweed is dehydrated at a speed of 1,000 rpm for 5 to 10 minutes as a centrifuge having a vertically rotating shaft.

The drying step Wuqing and baechutip the leaves for 1 hour at 90 ℃ for siraegi, in the case of drying at 60 ℃ 6 hours, gondeure, in the case of at 90 ℃ 40 minutes at 55 ℃ 4 hours drying, and Ligularia fischeri, 90 ℃ For 30 minutes and at 55 캜 for 4 hours. When the present method was applied, it was confirmed that the depression of the prototype of leafy vegetables was small, the restoration was good when the round shape was restored, and it was excellent to maintain the inherent taste of the leafy vegetables.

The term " leaf vegetables for Siragusa "includes, but is not limited to, cabbage leaves, mulberry leaves, gingko leaves, ghredra, spinach, radishes, dandelions, chinese cabbage, kale, chicory, leek and the like.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples.

The method of the present invention is advantageous in that it can further improve health during ingestion by producing plant nutrients including dietary fiber and nutrients by adding leaf vegetables to each plant in the boiling step.

In addition, the processed vegetables obtained according to the present invention can be used in place of conventional seagrass in a variety of hot springs and potatoes such as miso soup, chu-tang soup, meggyi soup, bean sprouts, potato soup, etc., Nutrition is also excellent. In addition, since the flavor has already permeated into the vegetable itself, it can be cooked without using any other spices, and it is easy to cook, It is possible to produce a good taste when cooking hot water or non-flour.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a method of manufacturing a Sagara according to an embodiment of the present invention; FIG.
FIG. 2 is a block diagram of a method for manufacturing a seagrass according to an embodiment of the present invention.

Hereinafter, a method of manufacturing a sagger according to a preferred embodiment of the present invention will be described in detail.

≪ Example 1 >

(1 / 2,000 of normal bubbles), which is clean and contains 20㎛ of microbubbles (25㎛ of pores in the skin). Minute air particles) was washed in the second washing tank from which the lower washing liquid was first soaked for 10 minutes. In order to more easily remove foreign substances from leafy vegetables, the following procedure was performed.

≪ Example 2 >

In the boiling step, water was heated at 100 占 폚 for 10 minutes in a proportion of 60% by weight of water, 30% by weight of a cabbage or acacia. Next, one of the above-mentioned wilt or cabbage leaves is dewatered. The dewatering method is not limited, and according to a conventionally known dewatering method, it is preferable that the water content after dewatering is about 20 to 50 parts by weight with respect to 100 parts by weight of one of the separated waxy or cabbage leaves and the perilla leaf.

Then, the dehydrated wax or cabbage leaves are cut to a size easy to be taken, for example, a width of 10 to 20 nm. The cutting step is not limited to a point in time, and may be omitted if unnecessary.

The boiled cabbage leaves or mulberry leaves are separated from the leaves by boiling and dehydrated. When dehydrated with a moisture content of 20 parts by weight, it was confirmed that the movement for the cooling and thawing steps was easy, and the depression phenomenon was reduced when the sunflower was restored.

≪ Example 2-1 > Cleaning step for pot or stew

In the boiling step as described above, the mixture was heated at 100 DEG C for 10 minutes by adding water at a ratio of 60 wt% of water, 30 wt% of a cabbage leaf or silage and 10 wt% of an acidulant or perilla leaf. Next, one of the above-mentioned dead leaves or cabbage leaves is separated from the pickled or perilla leaves and dehydrated. The dewatering method is not limited, and according to a conventionally known dewatering method, it is preferable that the water content after dewatering is about 20 to 50 parts by weight with respect to 100 parts by weight of one or more of the above-mentioned waxy seedlings or cabbage leaves.

≪ Example 2-2 >

In order to allow the fragrance of ghdra or shiitake to permeate, it was added at a rate of 60% by weight of water, 30% by weight of a cabbage leaf or silkworm and 10% by weight of ghdra or shiitake in the boiling step, and the mixture was heated at 100 ° C for 10 minutes. Next, one of the above-mentioned waxy seedlings or cabbage leaves is separated from gondra or shiitake and dehydrated. The dewatering method is not limited, and according to conventionally known dewatering methods, it is preferable that the water content after dewatering is about 20 to 50 parts by weight with respect to 100 parts by weight of one of the above-mentioned waxy mildew or cabbage and ganoderma.

≪ Example 3 > Cooling and thawing step

The boiled and separated boar and cabbage material were transferred to a container containing cooling water at 5 ° C, and the cooling water was continuously supplied while the cabbage leaves or the rice husk were cooled to 15 ° C. After dehydrating the cabbage leaves or aqueduct cooled through a dehydrator, it was frozen at minus 18 degrees and thawed at 18 degrees.

≪ Example 4 >

The leaves were dried at 90 ° C for 1 hour and at 60 ° C for 6 hours, dried at 90 ° C for 40 minutes and at 55 ° C for 4 hours and 30 minutes for gonads, Lt; 0 > C for 4 hours. The other leafy vegetables include two stages of drying at 90 ° C for 30 minutes and at 55 ° C for 4 hours.

It was confirmed that it is good to restore the original shape and to maintain the original flavor of leafy vegetables.

Example 5: Preparation of powder of leaf vegetables

The gonads, ginger, perilla leaves, and sancho, which were separated from the mulberry leaves and the cabbage leaves, were pulverized to 200 mesh such as ghred, perilla leaf, and sancho through the above drying step to prepare usable powder.

≪ Comparative Example 1 > Manufacture of Lentinus edodes without added leafy vegetables

Washed by the above method, boiled only in the boiling step, and then subjected to the same freezing, thawing and drying as described above to complete the Wujian Seiji prepared.

<Experimental Example 1> Sensory evaluation

The sensory tests were carried out according to the five-point scale method for color, taste, aroma and general preference by 10 sensory test laboratories, Table 1].

Sensory test result Sensory test color membrane incense Overall likelihood Sake including sancho 3.3 3.6 3.5 3.47 Including seagrass 3.3 3.3 3.4 3.47 Including gondolas 3.0 3.1 3.6 3.30 Seulchae including perilla leaves 3.6 4.0 3.9 3.90 (Comparative Example 1) 2.8 2.3 2.2 2.4

(5: very good, 4: good, 3: usually, 2: not good, 1: not very good)

The sensory evaluation results showed that Sikae had the highest scores in color, taste, aroma and general taste compared to Comparative Example 1.

The method for preparing the leafy vegetables seagrass according to the present invention has the advantage that it is better preserved than the beneficial ingredient when it is cooked by the cabbage leaf or the seedless persimmon, and it is hygienic and can further help health promotion when consumed.

Claims (8)

(a) One of the waxy leaves or cabbage leaves and the perilla leaves are washed first, and then one of the waxy leaves or the cabbage leaves and the perilla leaf are washed first in the second washing tank containing the water and the microbubbles of 20 탆 rising from the bottom Washing step for 10 minutes;
(b) a boiling step of heating for 10 minutes at a temperature of 100 ° C in a proportion of 60% by weight of water, 30% by weight of water-insoluble leaves and 10% by weight of perilla leaves, Wow;
(c) separating one of the boiled or cabbage leaves and the perilla leaves;
(d) a dehydrating step of cooling one of the separated waxy or cabbage leaves and dehydrating the water after dehydrating the water to one of the dehydrated waxy or cabbage leaves and moisture content of 20 to 50 parts by weight per 100 parts by weight of the perilla leaf;
(e) In order to soften the fibers of the leaf vegetables for the sake leavening by freezing and thawing one of the above-mentioned waxy or cabbage leaves and the perilla leaf, the cooling water is continuously supplied to the container containing the cooling water at 5 ° C, And then freezing and dehydrating one of the waxy or cabbage leaves cooled with a dehydrator and then freezing at -18 ° C and thawing at 18 ° C;
(f) drying one of the mulberry or cabbage leaves and the perilla leaf at 90 DEG C for 1 hour and at 60 DEG C for 6 hours. The method of claim 1,
And washing the leaf vegetables for Sirachia with water. delete The method of claim 1, wherein the freezing and thawing step
And cooling the leaf vegetables for boiling Sicilia to 15 ° C with cooling water at 3 to 12 ° C. The method of claim 1, wherein the drying step
Drying at 90 ° C for 1 hour and at 60 ° C for 6 hours in the case of any of the vegetable or vegetable leaves in leafy vegetables. delete delete delete

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