KR102679110B1 - the method of manufacturing pickled radish - Google Patents

the method of manufacturing pickled radish Download PDF

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KR102679110B1
KR102679110B1 KR1020230111689A KR20230111689A KR102679110B1 KR 102679110 B1 KR102679110 B1 KR 102679110B1 KR 1020230111689 A KR1020230111689 A KR 1020230111689A KR 20230111689 A KR20230111689 A KR 20230111689A KR 102679110 B1 KR102679110 B1 KR 102679110B1
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radish
filter bag
radishes
pressure plate
dipping
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김경범
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자연그린 주식회사
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L3/001—
    • A23L3/015—
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The purpose of the present invention is to provide a method for manufacturing pickled radish having a new structure, capable of effectively manufacturing pickled radish having a crisp texture. The method for manufacturing pickled radish comprises: a salting step of salting radishes by dipping the radishes in salt water; a desalting step of desalting the radishes by dipping the radishes in water when the salinity of the radishes reaches 20 % to remove salt contained in the radishes by 4 to 5 %; a peeling step of removing shells of the desalted radishes; a first dipping step of dipping the peeled radishes in a seasoning liquid and dipping the radishes in the seasoning liquid; a cutting step of cutting the radishes dipped in the first into an appropriate size; a pressing step of removing moisture contained in the radishes by pressing the radishes cut into an appropriate size in a filter bag (1); and a second dipping step of dipping the radishes passing through the pressing step in the seasoning liquid and secondly dipping the radishes in the seasoning liquid. According to the present invention, the radish that has been soaked for the first time to have weakened tissue is pressurized through the pressurization step, such that the tissue is hardened, thereby providing the advantage of making the finished pickled radish have a crunchy texture.

Description

단무지 제조방법{the method of manufacturing pickled radish}{the method of manufacturing pickled radish}

본 발명은 꼬들꼬들한 식감의 단무지를 효과적으로 제조할 수 있도록 된 새로운 구조의 단무지 제조방법에 관한 것이다.The present invention relates to a method for producing pickled radish with a new structure that can effectively produce pickled radish with a curly texture.

일반적으로, 반찬용으로 널리 사용되는 단무지는 도 1에 도시한 바와 같이, 무를 소금물에 담가 염지하는 염지단계와, 무의 염도가 20%내외가 되면 무를 물에 담가 무에 포함된 염분을 4~5%로 탈염하는 탈염단계와, 탈염된 무의 껍데기를 제거하는 탈피단계와, 탈피된 무를 조미액에 담가 침지하는 침지단계와, 단계를 통과한 무를 적절한 크기로 절단하는 절단단계를 통해 제조된다.Generally, pickled radish, which is widely used as a side dish, has a salting step of soaking the radish in salt water and salting it, as shown in Figure 1, and when the salinity of the radish reaches about 20%, the radish is soaked in water to reduce the salt contained in the radish to 4~ It is manufactured through a desalting step of desalting to 5%, a peeling step of removing the skin of the desalted radish, an immersion step of immersing the peeled radish in a seasoning solution, and a cutting step of cutting the radish that has passed the step into an appropriate size.

이와 같은 단계를 통과하여 제조된 단무지는 적절한 산도와 단맛을 비롯한 다양한 맛을 내게 된다.Pickled radish produced through these steps has a variety of flavors, including appropriate acidity and sweetness.

그런데, 이러한 방법에 따르면, 무에 충분히 조미액이 배도록 하기 위해서는 충분히 긴 시간동안 무를 침지하여야 하는데, 이에 따라 무의 조직이 약해지게 됨으로, 제조된 단무지의 씹는 맛이 부족한 문제점이 있었다.However, according to this method, in order to sufficiently soak the radish in the seasoning solution, the radish must be soaked for a sufficiently long period of time. As a result, the structure of the radish becomes weak, resulting in a problem in that the produced pickled radish lacks chewy taste.

그리고, 최근에는 식감을 강조하여 꼬들꼬들한 식감을 주는 단무지를 요구하는 고객의 요구가 늘어가고 있으며, 이와 같이 꼬들꼬들한 식감을 주는 단무지를 제조할 수 있는 방법이 필요하게 되었다.In addition, recently, customer demand for pickled radish that emphasizes texture and gives a curly texture has been increasing, and a method for producing pickled radish that gives a curly texture has become necessary.

등록특허 10-1465242호,Registered Patent No. 10-1465242,

본 발명은 상기의 문제점을 해결하기 위한 것으로서, 꼬들꼬들한 식감의 단무지를 효과적으로 제조할 수 있도록 된 새로운 구조의 단무지 제조방법을 제공함에 그 목적이 있다.The present invention is intended to solve the above problems, and its purpose is to provide a method for producing pickled radish with a new structure that can effectively produce pickled radish with a curly texture.

상기한 목적을 달성하기 위한 본 발명은, 무를 소금물에 담가 염지하는 염지단계와, 무의 염도가 20%내외가 되면 무를 물에 담가 무에 포함된 염분을 4~5%로 탈염하는 탈염단계와, 탈염된 무의 껍데기를 제거하는 탈피단계와, 탈피된 무를 조미액에 담가 침지하는 1차 침지단계와, 1차 침지된 무를 적절한 크기로 절단하는 절단단계와, 적절한 크기로 절단된 무를 필터백(1)에 담은 상태에서 가압하여 무에 포함된 수분을 제거하는 가압단계와, 가압단계를 통과하는 무를 조미액에 담가 2차 침지하는 2차 침지단계를 포함하는 것을 특징으로 하는 단무지 제조방법이 제공된다.The present invention for achieving the above object includes a salting step of salting radish by soaking it in salt water, and a desalting step of soaking radish in water to desalinize the salt contained in the radish to 4-5% when the salinity of the radish reaches about 20%. , a peeling step of removing the skin of the desalted radish, a primary immersion step of immersing the peeled radish in a seasoning liquid, a cutting step of cutting the primary immersed radish into an appropriate size, and placing the radish cut into an appropriate size into a filter bag ( A method for producing pickled radish is provided, which includes a pressurizing step of removing moisture contained in the radish by pressurizing it in the state of 1), and a secondary immersion step of immersing the radish that has passed the pressurizing step in a seasoning solution. .

본 발명의 다른 특징에 따르면, 상기 가압단계는 가압설비를 이용하여 필터백(1)에 담긴 무를 가압하며, 상기 가압설비는 상면이 개방되어 내부에는 무가 담긴 필터백(1)이 배치되는 저장부(11)가 형성된 저장통(10)과, 상기 저장통(10)에 배치된 필터백(1)의 상면에 올려지는 가압판(20)과, 상기 가압판(20)의 상면에 올려지는 무게추(30)를 포함하며, 상기 저장통(10)의 일측에는 배수구(14)가 형성되어, 상기 저장통(10)에 무가 담긴 필터백(1)을 배치하고, 상기 필터백(1)의 상면에 가압판(20)을 올려놓은 후, 가압판(20)의 상면에 무게추(30)를 올려놓아, 가압판(20)이 필터백(1)을 가압하도록 된 것을 특징으로 하는 단무지 제조방법이 제공된다.According to another feature of the present invention, the pressurizing step pressurizes the radish contained in the filter bag (1) using a pressurizing equipment, and the pressurizing equipment has an open upper surface and a storage part in which the filter bag (1) containing the radish is placed. A reservoir 10 formed with (11), a pressure plate 20 placed on the upper surface of the filter bag 1 disposed in the reservoir 10, and a weight 30 placed on the upper surface of the pressure plate 20. It includes a drain 14 formed on one side of the storage tank 10, a filter bag 1 containing radish is placed in the storage tank 10, and a pressure plate 20 is placed on the upper surface of the filter bag 1. After placing the weight 30 on the upper surface of the pressure plate 20, a pickled radish manufacturing method is provided, characterized in that the pressure plate 20 presses the filter bag 1.

본 발명의 또 다른 특징에 따르면, 상기 저장통(10)의 저장부(11)는 사각형으로 구성되고, 상기 저장통(10)에는 통본체(12) 내부의 공기를 배출하는 진공펌프(16)가 연결되며, 상기 가압판(20)은 중앙부에 상하면을 관통하는 사각형의 개구부(22a)가 형성된 사각테두리형태로 구성되며 둘레면이 상기 저장통(10)의 내주면에 승강가능하면서 기밀하게 밀착되며 상면 둘레부에는 상측으로 연장된 가이드봉(22b)이 구비된 지지프레임(22)과, 탄성이 있는 합성수지시트재질로 구성되며 상기 지지프레임(22)의 개구부(22a)를 덮도록 둘레면이 상기 지지프레임(22)에 기밀하게 결합된 탄성시트(23)와, 상기 가이드봉(22b)에 승강가능하게 결합된 금속재질의 판본체(24)를 포함하며, 상기 필터백(1)을 저장통(10)에 배치하고, 상기 가압판(20)을 저장통(10)에 설치한 후, 상기 진공펌프(16)를 구동시키면, 저장통(10) 내부의 공기가 외부로 배출되면서 발생되는 진공압에 의해 상기 탄성시트(23)와 판본체(24)가 필터백(1)의 상면을 하측으로 가압하여 필터백(1)에 저장된 무의 조직이 균일하게 단단해지도록 된 것을 특징으로 하는 단무지 제조방법이 제공된다.According to another feature of the present invention, the storage part 11 of the storage tank 10 is configured in a square shape, and a vacuum pump 16 for discharging the air inside the barrel body 12 is connected to the storage tank 10. The pressure plate 20 is configured in the form of a square border with a square opening 22a penetrating the upper and lower surfaces in the center, and the peripheral surface is in airtight and liftable contact with the inner peripheral surface of the storage tank 10, and the upper peripheral portion has a It is composed of a support frame (22) provided with a guide rod (22b) extending upward, and an elastic synthetic resin sheet material, and has a circumferential surface so as to cover the opening (22a) of the support frame (22). ) and an elastic sheet 23 airtightly coupled to the guide rod 22b, and a plate body 24 made of a metal material movably coupled to the guide rod 22b, and placing the filter bag 1 in the storage bin 10. After installing the pressure plate 20 in the storage tank 10, when the vacuum pump 16 is driven, the elastic sheet 23 is formed by the vacuum pressure generated as the air inside the storage tank 10 is discharged to the outside. A method of manufacturing pickled radish is provided, wherein the plate body 24 presses the upper surface of the filter bag 1 downward so that the structure of the radish stored in the filter bag 1 becomes uniformly hard.

본 발명에 따른 단무지 제조방법에 따르면, 1차 침지되어 조직이 약해진 무를 가압단계를 통해 가압하여 조직이 단단해지도록 바꿈으로써, 완성된 단무지가 꼬들꼬들한 식감을 내도록 할 수 있는 장점이 있다.According to the pickled radish manufacturing method according to the present invention, there is an advantage in that the finished pickled radish can have a curly texture by pressing the radish, whose structure has become weak due to primary soaking, through a pressurizing step to change the structure to hard.

그리고, 상기 가압단계는 가압설비를 이용하여 필터백(1)에 담긴 무를 가압하며, 상기 가압설비는 상면이 개방되어 내부에는 무가 담긴 필터백(1)이 배치되는 저장부(11)가 형성된 저장통(10)과, 상기 저장통(10)에 배치된 필터백(1)의 상면에 올려지는 가압판(20)과, 상기 가압판(20)의 상면에 올려지는 무게추(30)로 구성되어, 상기 무게추(30)의 무게를 이용하여 필터백(1)을 가압함으로, 무를 일정한 압력으로 지속적으로 가압할 수 있다.In addition, the pressurizing step pressurizes the radish contained in the filter bag (1) using a pressurizing equipment, and the pressurizing equipment is a storage bin with an open upper surface and a storage portion (11) in which the filter bag (1) containing the radish is placed. (10), a pressure plate 20 placed on the upper surface of the filter bag 1 disposed in the storage bin 10, and a weight 30 placed on the upper surface of the pressure plate 20, and the weight By pressurizing the filter bag (1) using the weight of the weight (30), the radish can be continuously pressurized at a constant pressure.

따라서, 무가 과도하게 큰 힘으로 가압되어, 무의 조직이 손상되는 것을 방지하고, 효과적으로 무의 조직이 단단해져 꼬들꼬들한 식감을 낼 수 있는 장점이 있다.Therefore, there is an advantage in preventing the radish from being pressed with excessive force, damaging the radish's tissue, and effectively hardening the radish's tissue to create a chewy texture.

도 1은 종래의 단무지 제조방법을 도시한 참고도,
도 2는 본 발명에 따른 단무지 제조방법을 도시한 참고도,
도 3은 본 발명에 따른 단무지 제조방법에 사용되는 가압설비를 도시한 정단면도,
도 4는 본 발명에 따른 단무지 제조방법의 제2 실시예에 따른 가압설비를 도시한 정단면도,
도 5 및 도 6은 본 발명에 따른 단무지 제조방법의 제2 실시예에 따른 가압설비의 작용을 도시한 참고도이다.Figure 1 is a reference diagram showing a conventional method of producing pickled radish,
Figure 2 is a reference diagram showing a method for producing pickled radish according to the present invention;
Figure 3 is a front cross-sectional view showing the pressurizing equipment used in the pickled radish manufacturing method according to the present invention;
Figure 4 is a front cross-sectional view showing the pressurizing equipment according to the second embodiment of the pickled radish manufacturing method according to the present invention;
Figures 5 and 6 are reference diagrams showing the operation of the pressurizing equipment according to the second embodiment of the pickled radish manufacturing method according to the present invention.

이하, 본 발명을 첨부된 예시도면에 의거하여 상세히 설명한다.Hereinafter, the present invention will be described in detail based on the attached illustration drawings.

도 2 및 도 3은 본 발명에 따른 단무지 제조방법을 도시한 것으로, 무를 소금물에 담가 염지하는 염지단계와, 무의 염도가 20%내외가 되면 무를 물에 담가 무에 포함된 염분을 4~5%로 탈염하는 탈염단계와, 탈염된 무의 껍데기를 제거하는 탈피단계와, 탈피된 무를 조미액에 담가 침지하는 1차 침지단계와, 1차 침지된 무를 적절한 크기로 절단하는 절단단계와, 적절한 크기로 절단된 무를 필터백(1)에 담은 상태에서 가압하여 무에 포함된 수분을 제거하는 가압단계와, 가압단계를 통과하는 무를 조미액에 담가 2차 침지하는 2차 침지단계로 구성된다.Figures 2 and 3 show a method for producing pickled radish according to the present invention, which includes a salting step of soaking radish in salt water and salting it, and when the salinity of the radish is about 20%, the radish is soaked in water to reduce the salt content in the radish to 4-5. A desalting step of desalting to %, a peeling step of removing the skin of the desalted radish, a primary immersion step of immersing the peeled radish in a seasoning solution, a cutting step of cutting the primary immersed radish into an appropriate size, and an appropriate size. It consists of a pressurizing step in which the cut radish is placed in a filter bag (1) and pressurized to remove moisture contained in the radish, and a secondary immersion step in which the radish that passes the pressurizing step is immersed in a seasoning solution.

상기 염지단계와 탈염단계와 탈피단계는 종래와 동일하다.The salting step, desalting step, and stripping step are the same as before.

그리고, 상기 1차 침지단계는 종래의 침지단계와 동일하게, 조미액에 미리 정해진 시간동안 무를 침지하여 무에 조미액이 배이도록 하는 단계이다In addition, the first immersion step is the same as the conventional immersion step, immersing the radish in the seasoning liquid for a predetermined period of time to allow the seasoning liquid to soak into the radish.

상기 절단단계는 무를 얇은 반원형형태나 작은 조각으로 잘라내는 단계이다.The cutting step is a step of cutting the radish into thin semicircular shapes or small pieces.

상기 필터백(1)은 강도가 높은 원단을 크기가 큰 백 형태로 재단 및 박음질하여 제작된 것으로, 내부에 저장된 무에서 배출되는 수분이 외부로 배출될 수 있도록 구성된다.The filter bag 1 is manufactured by cutting and sewing a high-strength fabric into a large bag, and is configured to allow moisture released from the radish stored inside to be discharged to the outside.

이때, 상기 필터백(1)은 무를 1톤 정도 저장할 수 있도록 구성된다.At this time, the filter bag 1 is configured to store about 1 ton of radishes.

상기 가압단계는 가압설비를 이용하여 필터백(1)에 담긴 무를 가압하여 무에 흡수된 물, 즉, 조미액이 배출되도록 함으로써 무의 조작이 단단해지면서 꼬들꼬들한 식감을 낼 수 있도록 하는 단계이다.The pressurizing step is a step in which the radish contained in the filter bag 1 is pressurized using a pressurizing equipment to discharge the water absorbed by the radish, that is, the seasoning liquid, thereby making the radish hard to manipulate and creating a curly texture.

상기 가압설비는 도 3에 도시한 바와 같이, 상면이 개방되어 내부에는 무가 담긴 필터백(1)이 배치되는 저장부(11)가 형성된 저장통(10)과, 상기 저장통(10)에 배치된 필터백(1)의 상면에 올려지는 가압판(20)과, 상기 가압판(20)의 상면에 올려지는 무게추(30)로 구성된다.As shown in FIG. 3, the pressurizing facility includes a storage tank 10 with an open upper surface and a storage portion 11 inside which a filter bag 1 containing radish is placed, and a filter disposed in the storage tank 10. It consists of a pressure plate 20 placed on the upper surface of the bag 1 and a weight 30 placed on the upper surface of the pressure plate 20.

상기 저장통(10)은 콘크리트재질로 구성되며 상기 저장부(11)가 형성된 통본체(12)와, 상기 통본체(12)의 저장부(11) 내부에 구비된 스테인리스재질의 내부판(13)으로 구성된다.The storage tank 10 is made of concrete and includes a barrel body 12 on which the storage portion 11 is formed, and an inner plate 13 made of stainless steel provided inside the storage portion 11 of the barrel body 12. It consists of

이때, 상기 저장부(11)는 사각형으로 구성되며, 상기 저장통(10)의 일측에는 배수구(14)가 형성되고, 상기 배수구(14)에는 밸브(15)가 구비된다.At this time, the storage unit 11 is configured in a square shape, and a drain 14 is formed on one side of the storage tank 10, and the drain 14 is provided with a valve 15.

상기 가압판(20)은 상기 저장부(11)에 대응되는 사각판형상의 금속판을 이용한다.The pressure plate 20 uses a square-shaped metal plate corresponding to the storage unit 11.

이때, 상기 가압판(20)의 일측에는 고리(21)가 구비되어, 호이스트를 이용하여 가압판(20)을 이동시킬 수 있도록 구성된다.At this time, a ring 21 is provided on one side of the pressure plate 20, so that the pressure plate 20 can be moved using a hoist.

상기 무게추(30)는 2톤 정도의 무게로 구성되며, 상면에는 고리(31)가 구비되어, 호이스트를 이용하여 가압판(20)을 이동시킬 수 있도록 구성된다.The weight 30 weighs about 2 tons and is provided with a ring 31 on its upper surface so that the pressure plate 20 can be moved using a hoist.

따라서, 상기 저장부(11)에 무가 담긴 필터백(1)을 배치하고, 상기 필터백(1)의 상면에 가압판(20)을 올려놓은 후, 가압판(20)의 상면에 무게추(30)를 올려놓으면, 가압판(20)이 필터백(1)을 가압하며, 이에 따라, 필터백(1)에 담긴 무에 흡수된 물, 즉, 조미액이 외부로 배출된다.Therefore, after placing a filter bag (1) containing radish in the storage unit (11) and placing a pressure plate (20) on the upper surface of the filter bag (1), a weight (30) is placed on the upper surface of the pressure plate (20). When placed, the pressure plate 20 pressurizes the filter bag 1, and accordingly, the water absorbed by the radish contained in the filter bag 1, that is, the seasoning liquid, is discharged to the outside.

그리고, 적절한 시간(예를 들어 12~24시간 정도)동안 필터백(1)에 담긴 무를 가압하면, 무의 조직이 단단하게 바뀌어, 꼬들꼬들한 식감을 얻을 수 있다.Also, if the radish contained in the filter bag (1) is pressurized for an appropriate period of time (for example, about 12 to 24 hours), the structure of the radish becomes hard and a chewy texture can be obtained.

한편, 무에 포함된 물은 상기 배수구(14)를 통해 저장통(10)의 외부로 배출된다.Meanwhile, the water contained in the radish is discharged to the outside of the storage tank 10 through the drain hole 14.

상기 2차 침지단계는 가압단계에서 물이 배출된 무를 조미액에 재차 침지하여 무에 적절한 정도의 조미액이 배도록 하는 단계이다.The second immersion step is a step in which the radish from which water has been discharged in the pressurizing step is immersed again in the seasoning liquid to allow the radish to be soaked in an appropriate amount of seasoning liquid.

즉, 전술한 가압단계에서, 무에 흡수된 조미액이 배출됨으로, 24~48시간 동안 무를 조미액에 침지함으로써, 무가 적절하게 다시 조미액을 흡수하여 맛이 배도록 한다.That is, in the above-described pressurizing step, the seasoning liquid absorbed by the radish is discharged, and by immersing the radish in the seasoning liquid for 24 to 48 hours, the radish properly absorbs the seasoning liquid again and the taste is absorbed.

그리고, 이와 같이 2차 침지단계를 거친 무는 포장과 살균과정 등을 거쳐 출고된다.In addition, the radishes that have gone through the second immersion step are shipped through packaging and sterilization processes.

이와 같은 단무지 제조방법에 따르면, 1차 침지되어 조직이 약해진 무를 가압단계를 통해 가압하여 조직이 단단해지도록 바꿈으로써, 완성된 단무지가 꼬들꼬들한 식감을 내도록 할 수 있는 장점이 있다.According to this pickled radish manufacturing method, there is an advantage in that the finished pickled radish can have a curly texture by pressing the radish, whose texture has become weak due to primary soaking, through a pressurizing step to change the texture to hardness.

그리고, 상기 가압단계는 가압설비를 이용하여 필터백(1)에 담긴 무를 가압하며, 상기 가압설비는 상면이 개방되어 내부에는 무가 담긴 필터백(1)이 배치되는 저장부(11)가 형성된 저장통(10)과, 상기 저장통(10)에 배치된 필터백(1)의 상면에 올려지는 가압판(20)과, 상기 가압판(20)의 상면에 올려지는 무게추(30)로 구성되어, 상기 무게추(30)의 무게를 이용하여 필터백(1)을 가압함으로, 무를 일정한 압력으로 지속적으로 가압할 수 있다.In addition, the pressurizing step pressurizes the radish contained in the filter bag (1) using a pressurizing equipment, and the pressurizing equipment is a storage bin with an open upper surface and a storage portion (11) in which the filter bag (1) containing the radish is placed. (10), a pressure plate 20 placed on the upper surface of the filter bag 1 disposed in the storage bin 10, and a weight 30 placed on the upper surface of the pressure plate 20, and the weight By pressurizing the filter bag (1) using the weight of the weight (30), the radish can be continuously pressurized at a constant pressure.

따라서, 무가 과도하게 큰 힘으로 가압되어, 무의 조직이 손상되는 것을 방지하고, 효과적으로 무의 조직이 단단해져 꼬들꼬들한 식감을 낼 수 있는 장점이 있다.Therefore, there is an advantage in preventing the radish from being pressed with excessive force, damaging the radish's tissue, and effectively hardening the radish's tissue to create a chewy texture.

도 4 내지 도 6은 본 발명에 따른 다른 실시예를 도시한 것으로, 상기 저장통(10)에는 통본체(12) 내부의 공기를 배출하는 진공펌프(16)가 연결된다.4 to 6 show another embodiment according to the present invention, and a vacuum pump 16 for discharging air inside the barrel body 12 is connected to the storage tank 10.

그리고, 상기 가압판(20)은 중앙부에 상하면을 관통하는 사각형의 개구부(22a)가 형성된 사각테두리형태로 구성되며 상면 둘레부에는 상측으로 연장된 가이드봉(22b)이 구비된 지지프레임(22)과, 탄성이 있는 합성수지시트재질로 구성되며 상기 지지프레임(22)의 개구부(22a)를 덮도록 둘레면이 상기 지지프레임(22)에 기밀하게 결합된 탄성시트(23)와, 상기 가이드봉(22b)에 승강가능하게 결합된 금속재질의 판본체(24)로 구성된다.In addition, the pressure plate 20 is configured in the form of a square border with a square opening 22a penetrating the upper and lower surfaces in the center, and includes a support frame 22 provided with a guide rod 22b extending upward around the upper surface, and , an elastic sheet 23 made of an elastic synthetic resin sheet material and whose circumferential surface is hermetically coupled to the support frame 22 so as to cover the opening 22a of the support frame 22, and the guide rod 22b. It consists of a plate body 24 made of metal that is coupled to the plate so that it can be lifted up and down.

상기 지지프레임(22)은 외주면에 패킹(22c)이 구비되어, 둘레면이 상기 저장통(10)의 내주면에 승강가능하면서 기밀하게 밀착된다.The support frame 22 is provided with a packing 22c on the outer circumferential surface, so that the circumferential surface can be raised and lowered and airtightly adhered to the inner circumferential surface of the storage tank 10.

상기 탄성시트(23)는 둘레부가 상기 지지프레임(22)의 상면에 고정된다.The elastic sheet 23 is fixed to the upper surface of the support frame 22 at its peripheral portion.

상기 판본체(24)는 상면에 상기 무게추(30)를 올려놓을 수 있도록 구성된다.The plate body 24 is configured to place the weight 30 on its upper surface.

따라서, 도 4에 도시한 바와 같이, 상기 필터백(1)을 저장통(10)에 배치하고, 도 5에 도시한 바와 같이, 상기 가압판(20)을 저장통(10)에 설치한 후, 상기 배수구(14)의 밸브(15)를 밀폐하고 상기 진공펌프(16)를 구동시키면, 저장통(10) 내부의 공기가 외부로 배출되면서 발생되는 진공압에 의해 상기 탄성시트(23)와 판본체(24)가 필터백(1)의 상면을 하측으로 가압한다.Therefore, as shown in FIG. 4, the filter bag 1 is placed in the reservoir 10, and as shown in FIG. 5, after installing the pressure plate 20 in the reservoir 10, the drain When the valve 15 of (14) is closed and the vacuum pump 16 is driven, the elastic sheet 23 and the plate body 24 are separated by vacuum pressure generated as the air inside the storage tank 10 is discharged to the outside. Press the upper surface of the filter bag (1) downward.

이때, 상기 탄성시트(23)가 변형되면서, 필터백(1)의 상면 전체에 밀착되어 필터백(1)의 상면 전체를 균일하게 가압함으로, 필터백(1)에 저장된 무의 조직이 균일하게 단단해지도록 한다.At this time, as the elastic sheet 23 is deformed, it comes into close contact with the entire upper surface of the filter bag 1 and presses the entire upper surface of the filter bag 1 evenly, so that the radish tissue stored in the filter bag 1 is uniformly Make it hard.

그리고, 적절한 시간이 경과되어 필터백(1)에 저장된 물의 조직이 적절히 단단해지면, 도 6에 도시한 바와 같이, 상기 판본체(24)의 상면에 무게추(30)를 올려놓으면, 상기 판본체(24)가 가이드봉(22b)을 따라 하강되어 필터백(1)에 저장된 무를 더욱 강한 힘으로 가압함으로써, 무의 조작이 더욱 단단해지도록 한다.Then, when an appropriate time has elapsed and the structure of the water stored in the filter bag 1 becomes appropriately hard, as shown in FIG. 6, when a weight 30 is placed on the upper surface of the plate body 24, the plate body 24 ) is lowered along the guide rod (22b) to press the radish stored in the filter bag (1) with a stronger force, thereby making the operation of the radish more rigid.

이때, 상기 진공펌프(16)는 정지되며, 상기 배수구(14)의 밸브(15)를 개방하면 무에서 배출된 물이 외부로 배출된다.At this time, the vacuum pump 16 is stopped, and when the valve 15 of the drain 14 is opened, the water discharged from the radish is discharged to the outside.

이와 같이 구성된 단무지 제조방법에 따르면, 우선 진공압을 이용하여 필터백(1)에 저장된 무 전체의 조직이 균일하게 단단해지도록 한 후, 무게추(30)의 무게를 이용하여 무를 더욱 강한 힘으로 가압함으로, 필터백(1)에 저장된 무의 조직, 즉, 식감이 저장된 위치에 따라 달라지게 되는 것을 방지할 수 있는 장점이 있다.According to the pickled radish manufacturing method configured as described above, first, vacuum pressure is used to uniformly harden the entire structure of the radish stored in the filter bag (1), and then the radish is pressed with stronger force using the weight of the weight (30). By doing so, there is an advantage in preventing the texture, that is, the texture, of the radish stored in the filter bag 1 from varying depending on the storage location.

즉, 상기 필터백(1)은 형태가 불규칙함으로, 전술한 제1 실시예와 같이, 무게추(30)만을 이용하여 가압할 경우, 필터백(1)에 저장된 무 중에서 압력을 많이 받거나 적게 받는 부분이 존재할 수 있으며, 이에 따라, 완성된 단무지의 식감에 차이가 많이 발생될 수 있다.That is, the filter bag 1 has an irregular shape, so when pressurized using only the weight 30, as in the first embodiment described above, the weight stored in the filter bag 1 receives more or less pressure. Parts may exist, and accordingly, there may be a significant difference in the texture of the finished pickled radish.

그런데, 본 실시예의 경우, 진공압을 이용하여 필터백(1)에 저장된 무 전체에 일차로 균일한 압력이 가해지도록 함으로써, 무가 저장된 위치에 따라 완성된 단무지의 식감에 차이가 나는 것을 최소화할 수 있는 장점이 있다.However, in the case of this embodiment, uniform pressure is initially applied to the entire radish stored in the filter bag 1 using vacuum pressure, thereby minimizing differences in the texture of the finished pickled radish depending on the location where the radish is stored. There is an advantage.

10. 저장통 20. 가압판
30. 무게추10. Storage bin 20. Pressure plate
30. Weight

Claims (3)

무를 소금물에 담가 염지하는 염지단계와,
무의 염도가 20%가 되면 무를 물에 담가 무에 포함된 염분을 4~5%로 탈염하는 탈염단계와,
탈염된 무의 껍데기를 제거하는 탈피단계와,
탈피된 무를 조미액에 담가 침지하는 1차 침지단계와,
1차 침지된 무를 적절한 크기로 절단하는 절단단계와,
적절한 크기로 절단된 무를 필터백(1)에 담은 상태에서 가압하여 무에 포함된 수분을 제거하는 가압단계와,
가압단계를 통과하는 무를 조미액에 담가 2차 침지하는 2차 침지단계를 포함하고,
상기 가압단계는 가압설비를 이용하여 필터백(1)에 담긴 무를 가압하며,
상기 가압설비는
상면이 개방되어 내부에는 무가 담긴 필터백(1)이 배치되는 저장부(11)가 형성된 저장통(10)과,
상기 저장통(10)에 배치된 필터백(1)의 상면에 올려지는 가압판(20)과,
상기 가압판(20)의 상면에 올려지는 무게추(30)를 포함하며,
상기 저장통(10)의 일측에는 배수구(14)가 형성되어,
상기 저장통(10)에 무가 담긴 필터백(1)을 배치하고, 상기 필터백(1)의 상면에 가압판(20)을 올려놓은 후, 가압판(20)의 상면에 무게추(30)를 올려놓아, 가압판(20)이 필터백(1)을 가압하도록 구성되며,
상기 저장통(10)의 저장부(11)는 사각형으로 구성되고,
상기 저장통(10)에는 통본체(12) 내부의 공기를 배출하는 진공펌프(16)가 연결되며,
상기 가압판(20)은
중앙부에 상하면을 관통하는 사각형의 개구부(22a)가 형성된 사각테두리형태로 구성되며 둘레면이 상기 저장통(10)의 내주면에 승강가능하면서 기밀하게 밀착되며 상면 둘레부에는 상측으로 연장된 가이드봉(22b)이 구비된 지지프레임(22)과,
탄성이 있는 합성수지시트재질로 구성되며 상기 지지프레임(22)의 개구부(22a)를 덮도록 둘레면이 상기 지지프레임(22)에 기밀하게 결합된 탄성시트(23)와,
상기 가이드봉(22b)에 승강가능하게 결합된 금속재질의 판본체(24)를 포함하며,
상기 필터백(1)을 저장통(10)에 배치하고, 상기 가압판(20)을 저장통(10)에 설치한 후, 상기 진공펌프(16)를 구동시키면, 저장통(10) 내부의 공기가 외부로 배출되면서 발생되는 진공압에 의해 상기 탄성시트(23)와 판본체(24)가 필터백(1)의 상면을 하측으로 가압하여 필터백(1)에 저장된 무의 조직이 균일하게 단단해지도록 된 것을 특징으로 하는 단무지 제조방법.A salting step of soaking the radish in salt water and salting it,
When the salinity of the radish reaches 20%, a desalting step in which the radish is soaked in water and the salt contained in the radish is desalinated to 4-5%;
A peeling step of removing the skin of the desalinated radish,
A first immersion step of soaking the peeled radish in a seasoning solution,
A cutting step of cutting the first soaked radish into an appropriate size,
A pressurizing step of removing moisture contained in the radish by pressurizing the radish cut to an appropriate size while putting it in a filter bag (1);
It includes a secondary immersion step of immersing the radish that has passed the pressurizing step in a seasoning solution,
In the pressurizing step, the radish contained in the filter bag (1) is pressurized using a pressurizing equipment,
The pressurization equipment is
A storage bin (10) with an open upper surface and a storage portion (11) inside which a filter bag (1) containing radishes is placed,
A pressure plate (20) placed on the upper surface of the filter bag (1) disposed in the storage container (10),
It includes a weight 30 placed on the upper surface of the pressure plate 20,
A drain 14 is formed on one side of the storage tank 10,
A filter bag (1) containing radish is placed in the storage container (10), a pressure plate (20) is placed on the upper surface of the filter bag (1), and a weight (30) is placed on the upper surface of the pressure plate (20). , the pressure plate 20 is configured to pressurize the filter bag 1,
The storage portion 11 of the storage tank 10 is configured in a square shape,
A vacuum pump 16 that discharges air inside the barrel body 12 is connected to the storage tank 10,
The pressure plate 20 is
It is formed in the form of a square border with a square opening 22a penetrating the upper and lower surfaces in the center, and the circumferential surface is lifted and airtight on the inner peripheral surface of the storage container 10, and a guide rod 22b extends upward on the upper circumferential portion. ) a support frame (22) provided with,
An elastic sheet (23) made of an elastic synthetic resin sheet material, the circumferential surface of which is hermetically coupled to the support frame (22) so as to cover the opening (22a) of the support frame (22),
It includes a plate body 24 made of metal that is movably coupled to the guide rod 22b,
After placing the filter bag (1) in the reservoir (10) and installing the pressure plate (20) in the reservoir (10), when the vacuum pump (16) is driven, the air inside the reservoir (10) is released to the outside. The elastic sheet 23 and the plate body 24 press the upper surface of the filter bag 1 downward due to the vacuum pressure generated during discharge, so that the radish tissue stored in the filter bag 1 becomes uniformly hardened. Pickled radish manufacturing method. 삭제delete 삭제delete
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Citations (9)

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KR910006929A (en) * 1989-09-14 1991-04-30 프레데릭 얀 스미트 Method and apparatus for recording and playing back magneto-optical record carriers
KR19990080233A (en) * 1998-04-14 1999-11-05 김기영 Manufacturing Method of Gardenia Compressed Monochrome
KR20020015259A (en) * 2000-08-21 2002-02-27 중 지 유 The manufacturing method of a pickled radish
KR20110108003A (en) * 2010-03-26 2011-10-05 신기택 How to make dried radish
KR101465242B1 (en) 2013-02-07 2014-11-25 중원대학교 산학협력단 Organic Danmooji having condensed natural dye and process for preparation thereof
KR101896057B1 (en) * 2018-02-05 2018-09-06 청춘영어조합법인 Dehydration of laver
KR102169806B1 (en) * 2020-04-24 2020-10-26 최진우 Pickled radish using wasabi and its manufacturing method
KR102205844B1 (en) * 2020-02-19 2021-01-21 최영인 Pickled radish for substituting chicken radish and its manufacturing method
KR102369372B1 (en) * 2021-12-02 2022-03-04 농업회사법인 주식회사 하성에프앤비 Moisture removal device for meat

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR910006929A (en) * 1989-09-14 1991-04-30 프레데릭 얀 스미트 Method and apparatus for recording and playing back magneto-optical record carriers
KR19990080233A (en) * 1998-04-14 1999-11-05 김기영 Manufacturing Method of Gardenia Compressed Monochrome
KR20020015259A (en) * 2000-08-21 2002-02-27 중 지 유 The manufacturing method of a pickled radish
KR20110108003A (en) * 2010-03-26 2011-10-05 신기택 How to make dried radish
KR101465242B1 (en) 2013-02-07 2014-11-25 중원대학교 산학협력단 Organic Danmooji having condensed natural dye and process for preparation thereof
KR101896057B1 (en) * 2018-02-05 2018-09-06 청춘영어조합법인 Dehydration of laver
KR102205844B1 (en) * 2020-02-19 2021-01-21 최영인 Pickled radish for substituting chicken radish and its manufacturing method
KR102169806B1 (en) * 2020-04-24 2020-10-26 최진우 Pickled radish using wasabi and its manufacturing method
KR102369372B1 (en) * 2021-12-02 2022-03-04 농업회사법인 주식회사 하성에프앤비 Moisture removal device for meat

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