KR101761241B1 - Method of processing vegetables enabling long-term storage and seasoning liquid used in the process - Google Patents

Abstract

In the present invention, the prepared vegetable is dipped in organic acid, blanched and rapidly cooled, and then filled with a seasoning liquid containing organic acid, antioxidant, etc., and the vegetables filled with the seasoning liquid are vacuum-packed, sterilized and cooled A method for processing and treating vegetables capable of long-term storage, and a seasoning solution used in the method. According to the present invention, even if the vegetable is stored at room temperature for a long period of time, for example, for 6 months or more, microbiological degeneration of the stored vegetable does not occur, and the initial texture and freshness can be maintained.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of processing vegetables that can be stored for a long period of time, and a seasoning solution used therefor. BACKGROUND ART < RTI ID = 0.0 >

More particularly, the present invention relates to a method of processing and treating vegetables so that they can be stored at room temperature for a long period of time, and a seasoning solution which can be used in the process.

Foods that are routinely consumed can be classified into food or chemical environment of the environment, such as microbial action in the environment, rancidity of the fat or browning of fruits or vegetables, physical damage, loss of texture due to cold weather, , And can be easily decayed due to foreign matter contamination. Especially, the change of vegetables and fruits occurs mainly by the action of enzymes and microorganisms, and when oxygen is present, the hydrolytic enzyme also acts after cell death, causing denaturation and decay. Therefore, in order to prevent deterioration of vegetables, it is required to control the temperature and humidity during storage to prevent the action of enzymes and the growth of microorganisms.

The shelf life of processed vegetables that have been extended on the market through vegetables or processing is generally less than one month. In order to increase the shelf life of vegetables, there is known a product in which the shelf life is extended by applying a sterilization method using retort or the like to vegetables. However, in these processing methods, excessive heat treatment is carried out in order to ensure microbiological safety for vegetables. Therefore, the color of the vegetable processed by this method is discolored, and there is a limitation in reproducing the nature and color of the living organisms existing in the natural state.

In order to overcome limitations or disadvantages of the retort processing, there is a method of performing ultra-high pressure sterilization at a relatively low temperature relative to vegetables or a method of sterilizing Sous-vide used for producing pickled foods such as radish or salted radish, There have been various attempts to secure the microbial safety while maintaining the color and texture of vegetables as much as possible by using a method of packaging and heat treatment. Through these methods, it was possible to reach the level of securing the shelf stability over 2 months in the refrigerated condition, but there was a limit to securing the long-term shelf life over 10 months at room temperature. Therefore, when organisms processed by the conventional method are stored at room temperature for a long period of time, the vegetable is discolored, the texture is weakened, and microbiological safety is not sufficiently secured.

In order to solve the problems of the prior art, a method of storing vegetables for a long period of time has been sought. For example, Patent Document 1 proposes a method of blending vegetables, cooling and dehydrating them, adding an acidity regulator and an antioxidant, packaging, and sterilizing with hot water to improve the shelf life of the product. However, even if the process of Patent Document 1 is adopted, there is a problem that the living organism can not be stored for 6 months or more at room temperature.

Patent Document 2 discloses that the herb is immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antimicrobial agent, and a seasoning solution containing an organic acid and a natural antimicrobial agent is added and then vacuumed, packaged, heated and sterilized to store the herb for a long period of time . However, in Patent Document 2, since the heat sterilization is performed at a high temperature in order to secure microbial safety, the vegetable to be processed is thermally denatured, and the value as a food is greatly lowered.

Therefore, even if the vegetables are stored at room temperature for a long period of time, there is no spoilage due to the action of microorganisms, and even if stored for a long period of time, a processing method that does not detract from the value of food as maintaining the unique texture and color of the biomass is required in the food industry.

1. Korean Patent Publication No. 10-2015-0012721 2. Korean Patent Registration No. 10-0550447

DISCLOSURE Technical Problem The present invention has been made in order to solve the problems of the prior art described above, and an object of the present invention is to provide a method of treating vegetables so that the vegetables can be stored at room temperature for a long period of time and a seasoning solution used in the process.

It is another object of the present invention to provide a method for treating vegetables which can maintain safety because the texture and color are retained even for a long period of time and there is no microbiological degeneration, and a seasoning solution used in this process.

According to an aspect of the present invention, there is provided a method of preparing a vegetable oil, comprising: dipping a prepared vegetable oil in an organic acid solution; Blanching the vegetable oil immersed in the organic acid solution and rapidly cooling the vegetable oil; And 0.1 to 0.8 parts by weight of an organic acid, 0.1 to 1.2 parts by weight of calcium lactate, 0.001 to 2 parts by weight of an antioxidant 0.002 part by weight, 0.1 to 0.8 part by weight of pectin esterase, and a remaining amount of water. The present invention also provides a method for processing vegetables comprising the steps of:

In an alternative embodiment, the method may further comprise the step of vacuum packing the vegetables filled in the seasoning liquid, and sterilizing and cooling the vacuum packed vegetables.

At this time, the organic acid contained in the organic acid and / or the organic acid solution contained in the seasoning solution is composed of glucono-delta-lactone, gluconic acid, citric acid, ≪ / RTI >

In one exemplary embodiment, the organic acid in the organic acid solution may be contained at a concentration of 0.2 to 3.0% (w / v).

The blanching may be performed at a temperature ranging from 60 to 100 ° C for 5 to 30 minutes.

The sterilization which may be carried out in an alternative embodiment may be carried out in a temperature range of 80-90 < 0 > C.

In addition, the antioxidant in the seasoning liquid may be selected from the group consisting of tocopherol, green tea extract, photic acid, and combinations thereof.

According to another aspect of the present invention, there is provided a seasoning liquid for use in storing vegetables, comprising: 0.1 to 0.8 parts by weight of an organic acid based on 100 parts by weight of a combination of the vegetable and the seasoning solution; 0.1 to 1.2 parts by weight of calcium lactate; 0.002 to 0.1 part by weight of an antioxidant; 0.1 to 0.8 parts by weight of pectin esterase; And a remaining amount of water.

According to the present invention, the prepared vegetables are treated with organic acids, treated with a seasoning solution containing blanching, rapid cooling and functional substances to treat vegetables, and a seasoning solution is proposed. By using the seasoning liquid prepared according to the present invention, the vegetable can be stably stored at room temperature for a long period of time, for example, for 6 months or more.

In particular, the vegetables treated according to the present invention retained their texture and color even after storage for a long period of time, and were not denatured by fermentation or decay due to microorganisms, thus securing food safety even after prolonged storage.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart schematically illustrating a process for processing vegetables so as to enable long-term storage in accordance with an exemplary embodiment of the present invention. Fig.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings where necessary. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart schematically illustrating a process for processing vegetables so as to enable long-term storage in accordance with an exemplary embodiment of the present invention. Fig.

As shown in FIG. 1, the step of processing vegetables so as to enable long-term storage according to the present invention includes a step of preparing vegetables (step S110), a step of dipping the prepared vegetables with an organic acid solution (step S120) Blanching and rapid cooling of the vegetables immersed in the organic acid solution (step S130), and filling the cooled vegetables with the seasoning solution (step S140). Alternatively, the vegetables filled with the seasoning solution (Step S150), and sterilizing the vacuum packed vegetable (step S160). Hereinafter, these processes and steps will be described in more detail.

The vegetable preparation process (step S110)

According to the present invention, as a first step of a process for processing vegetables, the vegetable to be processed is thoroughly cleaned and prepared for use in subsequent processing steps. The kinds of vegetables that can be processed according to the present invention are not particularly limited, but any kind of foodstuffs that are widely used as vegetable foods in Korea can be used. In one exemplary embodiment, the vegetable to be processed according to the present invention includes garlic, onion, potato, sweet potato, asparagus, carrot, radish, cabbage, cabbage, cucumber, host, celery, The vegetable that can be subject to processing according to the invention is not limited thereto.

Alternatively, the prepared vegetables may be cut to the appropriate size through the washing process. In one exemplary embodiment, if the raw vegetable to be processed is intended to be processed into a piece of radish, garlic, or the like, it may be cut to an appropriate size so as to be finally sold. At this time, the cleaned bean can be cut to a size of, for example, 10 to 30 mm x 3 to 10 mm x 3 to 10 mm, but the size to be cut may vary depending on the type of food finally sold.

Immersion step with organic acid (step S120)

The vegetables prepared by washing and selectively cutting are immersed in the organic acid solution for 1 to 16 hours so as to be sufficiently immersed. The kind of the organic acid which can be contained in the organic acid solution is not particularly limited, but it can permeate into the immersed vegetable to inhibit the growth of microorganisms during preservation to ensure microbial safety, and remains in the final food after the processing, It is possible to use an organic acid that can prevent color discoloration and deterioration of texture.

For example, the organic acid used in the organic acid solution for immersing vegetables may be selected from the group consisting of glucono-delta-lactone, gluconic acid, citric acid and combinations thereof . When the vegetable is immersed in the glucono-delta lactone, the pH of the vegetable is lowered as the glucono-delta lactone is converted into gluconic acid, thereby lowering the growth of the lactic acid bacteria contained in the vegetable, delaying the increase of the acidity and preventing the softening of the vegetable tissue It is effective.

Similar to the case of glucono-delta-lactone and / or gluconic acid, the immersion of the vegetable with citric acid can inhibit the growth of aerobic microorganisms in particular, thereby improving the microbiological storage stability. It is possible to inhibit the fungus which can be caused and to prevent the discoloration of the vegetable even if it is stored for a long period of time.

In one exemplary embodiment, the organic acid in the organic acid solution into which the vegetable is immersed may be included at a concentration of 0.2 to 3.0% (w / v). When the concentration of the organic acid in the organic acid solution is less than the above-mentioned range, microbial safety through prevention of discoloration of the vegetable color and inhibition of microbial growth due to immersion in the organic acid solution may be insufficient. On the other hand, when the concentration of the organic acid in the organic acid solution exceeds the above-mentioned range, the texture and color of the stored vegetables are lowered due to the action of the excess organic acid, and the sensory characteristics are lowered.

The blanching and rapid cooling steps (step S130)

Vegetables immersed in the organic acid solution can be rapidly cooled immediately after the blanching process. The blanching process can be performed at a temperature range of 60 to 100 ° C for 5 to 30 minutes, for example, and microorganisms in vegetables can be reduced through a blanching process. For example, the purpose of the blanching process is to reduce the number of common bacteria contained in vegetables to 1,000 / g or less.

For example, if the number of bacteria contained in the vegetable after the blanching process exceeds 1,000 / g, it is difficult to ensure microbiological safety in a seasoning filling process, which will be described later. In addition, in the post- It may be difficult to secure a microorganism number of 1,000 / g or less which can secure safety. In addition, the structure of the vegetable is smoothly changed by the blanching process, and packaging is facilitated.

When carrying out the blanching process, it is preferably carried out in a temperature range of 60 to 100 캜. For example, when the blanching process is carried out at a temperature less than 60 ° C, the microbial reduction effect by the blanching process may be insufficient. On the other hand, when the blanching process is carried out at a temperature exceeding 100 캜, the structure of the vegetable oil immersed in the organic acid solution may be decomposed by excessive heat treatment, and the texture of the vegetable to be processed may be excessively softened from the initial state . Therefore, in order to maintain microbiological safety and texture of vegetable, it is preferable to perform in the temperature range described above.

In addition, if the blanching process becomes too long, the texture of the vegetable food finally processed and processed may be lowered, so that the blanching process can be performed in a range of approximately 5 to 30 minutes. For example, if the blanching process is performed for less than 5 minutes, the microbial safety can not be sufficiently secured, and the microbial growth may cause the decay of the vegetable. On the other hand, when the blanching process is carried out for more than 30 minutes, the vegetable tissue immersed in the organic acid solution rapidly breaks down, and there is a fear that the texture and the hue are lowered.

When the blanching process is completed, rapid cooling fixing using the cooling water at a low temperature is performed. In one exemplary embodiment, the cooling water may be used at a temperature of 10 占 폚 or lower, preferably 5 占 폚 or lower. Cooling water can be used to rapidly cool the material temperature of the vegetables to below about 20 ° C. If the temperature of the vegetables is not cooled rapidly, the texture of the vegetables may soften and the texture of the vegetables may be lost.

Alternatively, a dehydration process such as natural dehydration may be performed once the rapid cooling process is completed. The dehydration process can be performed at a room temperature of about 20 캜, for example, in the range of 15 to 25 캜, but the present invention is not limited thereto.

Filling step with seasoning liquid (step S140)

The vegetables that have undergone the rapid cooling process immediately after the blanching process are filled with the seasoning solution according to the present invention. Although some of the microorganisms contained in the vegetable can be reduced through the immersion step using the organic acid solution and the blanching / rapid cooling step described above, fungi and other microorganisms can still remain in the vegetable.

According to the present invention, the step of filling vegetables into the seasoning liquid is a process for substantially completely removing various microorganisms remaining in the pre-treated vegetable, for example, general bacteria, yeast and / or fungi. In other words, since the vegetable can be filled with the seasoning solution, the microbiological safety of the vegetable can be further secured, the texture of the vegetable can be maintained, and the color discoloration can be suppressed. It plays a key role in how to do it.

In one exemplary embodiment, the seasoning liquid comprises 0.1 to 0.8 parts by weight of organic acid, based on the total weight of the organic acid liquid immersion treatment to be filled, and the blending / fast cooling treated vegetable and seasoning liquids; 0.1 to 1.2 parts by weight of calcium lactate; 0.002 to 0.1 part by weight of an antioxidant; 0.1 to 0.8 parts by weight of pectin esterase; And residual water. Unless specifically stated otherwise, the term " parts by weight " is understood to mean the relative weight ratios between the components being compounded.

The organic acid contained in the seasoning solution is not particularly limited, but may be selected from the group consisting of glucono delta lactone, gluconic acid, citric acid, and combinations thereof, which are organic acids used in the above-mentioned organic acid solution. These organic acids can inhibit the growth and proliferation of various organic acids contained in vegetables and can prevent softening of vegetable tissues and discoloration of vegetables. For example, when the content of the organic acid is less than 0.1 part by weight based on the total weight of the combination of the vegetable to be p-charged and the seasoning liquid in the seasoning liquid, there is a possibility that the color is lowered when the vegetable is stored for a long period of time. On the other hand, when the content of the organic acid exceeds 0.8 parts by weight based on the total weight of the combination of the vegetable and the seasoning liquid in the seasoning liquid, there is a fear that the texture of the original vegetable is lost after long-term storage.

In one exemplary embodiment, there may be a limit to preventing discoloration of long-term assisted vegetables when organic acids are used alone in the seasoning solution. Therefore, the seasoning solution according to the present invention may contain an antioxidant in combination with an organic acid. In one exemplary embodiment, the antioxidant used in combination with the organic acid may be included in an amount of 0.002 to 0.1 parts by weight based on the total weight of the combination of the vegetable and seasoning solution. If the content of antioxidants is less than 0.002 parts by weight based on the total weight of the vegetable-seasoning solution, or if the content of antioxidants is greater than 0.1 parts by weight based on the total weight of the vegetable-seasoning solution, .

Therefore, the antioxidant in the seasoning solution of the present invention is contained in an amount of 0.002 to 0.1 part by weight based on the total weight of the vegetable-seasoning solution, and can synergistically interact with the organic acid, thereby remarkably suppressing discoloration of the vegetable. In particular, the antioxidant inhibits the Maillard reaction, which is a non-enzymatic browning reaction caused by the reaction of the amino group in the food such as vegetables, the amino group of the peptide, the ketone group of the reducing sugar, the aldehyde, Such as the browning reaction of the pigment.

In one alternative embodiment, the antioxidant contained in the seasoning liquid may be any antioxidant used to prevent antioxidation of food. In another alternative embodiment, the antioxidant may be selected from the group consisting of tocopherol (vitamin E), green tea extract, phytic acid, and combinations thereof.

For example, alpha-tocopherol, which is a typical tocopherol, can inhibit the oxidation of unsaturated fatty acids, which is one of constituents of the cell membrane of vegetables, to prevent damage to vegetable tissues. Examples of the green tea extract include epicatechin (EC), epigallocatechin (EGC), epicatechin-gallate (ECG), epigallocatechin-gallate (EGCG) , Which can induce antioxidative action. Pete Mountain is a natural plant antioxidant that is widely distributed in the outer shells of beans, grains, and trees. Its main component is inositol hexaphosphoric acid.

On the other hand, calcium lactate dissolves in water and is ionized to produce calcium ions. The calcium ion acts as a bridge in the pectin tissue, one of the vegetable tissues, to firmly support the tissue. Therefore, when the seasoning liquid containing the above-mentioned calcium lactate in the weight range is filled, even if the vegetables are stored at room temperature for 10 months or more, there is an advantage that the softening of the vegetable tissue can be suppressed.

The calcium lactate may be contained in a proportion of 0.1 to 1.2 parts by weight based on the total weight of the vegetable-seasoning solution. If the content of calcium lactate in the seasoning liquid is less than 0.1 parts by weight or less than 1.2 parts by weight or less, the texture of the vegetables may deteriorate / deteriorate or discolor may occur, thereby deteriorating color characteristics.

According to the exemplary embodiment, when calcium lactate is used alone, it may be difficult to maintain the texture of the vegetable tissue as it is when the vegetables are stored at room temperature for a long period of time. Therefore, in order to sufficiently retain the texture of vegetables, pectin esterase of the weight range described above is used in combination with calcium lactate in the seasoning liquid of the present invention. Pectin esterase plays a role of decomposing pectin in vegetables. It acts as a bridge in pectin decomposed by calcium lactate, so that the texture of vegetables can be maintained more smoothly.

For example, the pectin esterase may be contained in the seasoning solution in a proportion of 0.1 to 0.8 parts by weight based on the total weight of the vegetable-seasoning solution. When the content of the pectin esterase in the seasoning liquid is less than 0.1 part by weight or less than 0.8 part by weight, the texture and color may be deteriorated. Therefore, in order to process vegetables that can be stored for a long period of time in combination with calcium lactate, the content of pectin esterase preferably satisfies the above-described range.

The vacuum packaging process (step S150) and the sterilization process (step S160)

After the filling process with the seasoning liquid, the vacuum packaging process and the sterilization process are selectively carried out. For example, the packaging process can proceed to pouch packaging with as much deaeration as possible. For example, the pouch may be a polyethylene (PE) based transparent pouch, but is not limited thereto.

On the other hand, vegetables that have undergone the above-described pre-treatment process may cause cross-contamination in the packaging process. Therefore, a sterilization process is performed to remove yeast, fungi, and the like which may be contaminated with vegetables until the packaging stage. Preferably, the sterilization process is performed at a high temperature so as to completely sterilize yeast, fungi, and the like contaminated with vegetables. For example, the sterilization process may be carried out at a temperature of 80 to 90 DEG C for 10 to 30 minutes, preferably 10 to 20 minutes. If the sterilization temperature is lower than 80 ° C, sufficient sterilization treatment for yeast and mold may not be performed and microbial safety may be deteriorated. If the sterilization temperature is higher than 90 ° C, excessive heat treatment will result in a rapid deterioration of the texture of the vegetable, The quality of the food may be deteriorated.

The vegetables processed and processed through the process according to the present invention were free from corruption, deformation and discoloration due to microorganisms, fungi, etc., even when they were stored at room temperature for 10 months or more, and the original texture was maintained. Hereinafter, the present invention will be described in detail with reference to exemplary embodiments. However, the scope of the following invention is not limited to the invention described in the following examples.

Example 1

The radish was washed with purified water and cut into a size of 20 mm x 5 mm x 4 mm using a cutter. 1,000 g of the cut slurry was immersed in 1,000 g of a 2% (w / v) aqueous solution of glucono-delta lactone. After 12 hours of immersion, they were dehydrated naturally at room temperature and blanched for 20 minutes in water at 70 ° C. After the blotting was completed, the cut radish was rapidly cooled using cooling water below 10 ° C, and the material temperature was adjusted to 25 ° C or less. 0.4% by weight of glucono-delta lactone, 0.6% by weight of calcium lactate, 0.05% of water-soluble tocopherol, 0.4% by weight of pectin esterase and 0.4% by weight of pectin esterase, based on the total weight of the seasoning solution, The seasoning solution was prepared. 10 g of the seasoning solution prepared in 20 g of the cut slices was packed in a vacuum, sterilized at 85 ° C for 15 minutes, and cooled in a cooling water of 10 ° C or lower for 20 minutes or longer.

Example 2

The procedure and conditions of Example 1 were repeated, except that the content of glucono delta lactone in the organic acid solution used in the immersion step was 0.2% (w / v).

Example 3

The procedures and conditions of Example 1 were repeated, except that the content of glucono delta lactone in the organic acid solution used in the immersion step was 3.0% (w / v).

Comparative Example 1

The radish was washed and cut into a size of 20 mm x 5 mm x 4 mm using a cutter, and 1,000 g of the cut radish was prepared. 10% white vinegar as a seasoning solution, and the rest were filled with purified water. 10 g of the seasoning solution was added to 20 g of the cut slices prepared, vacuum packed, sterilized at 85 캜 for 15 minutes, and then processed for cooling for 20 minutes or longer in cooling water below 10 캜.

Comparative Example 2

The procedure and conditions of Example 1 were repeated, except that the content of glucono delta lactone in the organic acid solution used in the immersion step was 0.15% (w / v).

Comparative Example 3

The procedure and conditions of Example 1 were repeated, except that the content of glucono delta lactone was used in an amount of 3.5% (w / v) in the organic acid solution used in the process.

Experimental Example 1

(1 point - very poor; 2 points - 1 point) were stored for 10 months at room temperature after allowing the 30 processed sensory evaluation personnel to sample each of the sensory evaluation apparatuses of Examples 1 to 3 and Comparative Examples 1 to 3, Quality evaluation (texture, color) of stored vegetables was carried out by proceeding sensory evaluation by 3 points - poor, 3 points - slightly poor; 4 points - average; 5 points - slightly good; 6 points - good; Respectively. In addition, changes in general bacteria (35 ° C), yeast (30 ° C) and mold (30 ° C) were measured to confirm microbial safety.

The microbial detection test was carried out in accordance with the Food and Drug Administration (Food Safety Act). Dry film (3M petri film, stomacher, incubator, etc.) was used as an experimental tool.

General bacteria were measured as follows. 225 g of physiological saline was added to 25 g of the long-term stored sample and homogenized using a stammer. 1 mL of the homogenized test solution and 1 mL of each 10-fold dilution are inoculated on a dry film culture medium at a temperature of 35-37 ° C for 24-48 hours, and the resulting red colony is counted. The number of colonies was multiplied by the dilution factor and calculated as the number of normal bacteria.

Fungi (yeast / mold) were measured as follows. To 25 g of the sample, 225 mL of physiological saline was added and homogenized with a stammer. 1 mL of the homogenized test solution and 1 mL of each 10-fold dilution are inoculated on a mushroom-dried film medium and cultured at 25 ° C for 3-5 days. The blue and black colonies formed are counted and diluted to the average number of colonies And the number of fungi was calculated. The sensory evaluation results and microbial count results are shown in Table 1 below.

Sensory evaluation and microbiological safety measurement of processed radish Example Texture
(Sensory evaluation) color
(Sensory evaluation) Common bacteria
(Number / g) leaven
(Number / g) mold
(Number / g) One 6.2 6.3 0 0 0 2 6.1 5.3 0 0 0 3 5.2 6.2 0 0 0 Comparative Example 1 1.5 1.4 250,000 0 0 Comparative Example 2 5.1 3.2 0 0 0 Comparative Example 3 2.1 6.2 0 0 0

According to Table 1, the processed radishes were preserved for a prolonged period of 10 months, and the sensory characteristics (texture and color) of radishes were evaluated. As a result, according to the present invention, the radishes were immersed in a concentration of organic acid solution of 0.2 to 3.0% The sensory evaluations of processed radish were excellent. For example, immersion in an organic acid solution (Comparative Example 1) and immersion in an organic acid having a concentration of less than 0.2% (w / v) (Comparative Example 2), immersion in an organic acid having a concentration exceeding 3.0% (Comparative Example 3) The sensory evaluation on the rice was significantly lower than that according to the present invention. Particularly, in the radish processed according to Comparative Example 1, which was processed without being immersed in an organic acid solution, general bacteria were proliferated during storage of vegetables and microbiological safety could not be secured.

Example 4

The procedure and conditions of Example 1 were repeated, except that the blanching process was carried out at 60 캜 for 5 minutes to process and treat the radish.

Example 5

In carrying out the blanching process, the procedure and conditions of Example 1 were repeated, except that the treatment was carried out at 60 캜 for 30 minutes, and the radish was processed and treated.

Example 6

In carrying out the blanching process, the procedure and conditions of Example 1 were repeated, except that the treatment was carried out at 100 ° C for 5 minutes, to treat and treat the radish.

Example 7

The procedure and conditions of Example 1 were repeated, except that the blanching process was carried out at 100 占 폚 for 30 minutes to process and process the radish.

Comparative Example 4

The procedure and conditions of Example 1 were repeated, except that the blanching process was carried out at 60 占 폚 for 4 minutes to process and process the radish.

Comparative Example 5

The procedure and conditions of Example 1 were repeated, except that the blanching process was carried out at 60 캜 for 35 minutes to process and treat the radish.

Comparative Example 6

In carrying out the blanching process, the procedure and conditions of Example 1 were repeated, except that the treatment was carried out at 90 캜 for 2 minutes, to treat and treat the radish.

Comparative Example 7

The procedure and conditions of Example 1 were repeated, except that the blanching process was carried out at 90 캜 for 35 minutes to process and treat the radish.

Comparative Example 8

The procedure and conditions of Example 1 were repeated, except that the blanching process was carried out at 55 캜 for 20 minutes to process and treat the radish.

Comparative Example 9

The procedure and conditions of Example 1 were repeated, except that the blanching process was carried out at 105 캜 for 20 minutes to process and treat the radish.

Experimental Example 2

After the processed and treated radishes of Examples 4-7 and 4-9 were stored for 10 months, the quality evaluation (sensory evaluation) was carried out using the same procedures and methods as in Experimental Example 1, and the microbiological Safety was measured. The sensory evaluation results and microbiological safety measurement results are shown in Table 2 below.

Sensory evaluation and microbiological safety measurement of processed radish Example Texture
(Sensory evaluation) color
(Sensory evaluation) Common bacteria
(Number / g) leaven
(Number / g) mold
(Number / g) 4 5.1 5.8 0 0 0 5 6.1 6.0 0 0 0 6 5.2 5.9 0 0 0 7 4.5 6.0 0 0 0 Comparative Example 4 3.5 3.9 130,000 TNTC ^* TNTC ^* Comparative Example 5 4.2 5.9 0 0 0 Comparative Example 6 3.7 6.0 0 0 0 Comparative Example 7 3.5 6.1 0 0 0 Comparative Example 8 3.5 3.5 600,000 TNTC ^* TNTC ^* Comparative Example 9 2.1 5.8 0 0 0 ^* : Too numerous to count

According to the above Table 2, when the blotting temperature was 60 ° C to 100 ° C for 5 minutes to 30 minutes (Example 4, Example 5, Example 6, Example 7) (Comparative Example 8) or more than 100 占 폚 (Comparative Example 9), there was a disadvantage in that microorganisms proliferated during storage or texture deteriorated Respectively. Even when the bluing temperature was 60 ° C to 100 ° C and the blanching time was less than 5 minutes (Comparative Example 4, Comparative Example 6) or more than 30 minutes (Comparative Example 5, Comparative Example 7) And hue, and microbial growth was observed.

Example 8

The procedure and conditions of Example 1 were repeated, except that the content of glucono-delta lactone contained in the seasoning solution was 0.1 wt% based on the total weight of the vegetable-seasoning solution.

Example 9

The procedure and conditions of Example 1 were repeated, except that the content of glucono-delta lactone contained in the seasoning solution was 0.1 wt% based on the total weight of the vegetable-seasoning solution.

Comparative Example 10

The procedure and conditions of Example 1 were repeated, except that the content of glucono-delta lactone contained in the seasoning solution was 0.05 wt% based on the total weight of the vegetable-seasoning solution.

Comparative Example 11

The procedure and conditions of Example 1 were repeated, except that the content of glucono delta lactone contained in the seasoning solution was 0.85 wt% based on the total weight of the vegetable-seasoning solution.

Experimental Example 3

After storing the processed and treated radishes in Examples 8-9 and 10-11 for 10 months, the quality evaluation (sensory evaluation) was carried out using the same procedures and methods as in Experimental Example 1. [ The sensory evaluation results are shown in Table 3 below.

Sensory evaluation of processed radish Example Texture (sensory evaluation) Color (sensory evaluation) 8 5.9 5.8 9 5.8 5.9 Comparative Example 10 5.8 3.5 Comparative Example 11 3.8 6.1

According to Table 3, when the content of the organic acid in the seasoning liquid was less than 0.1 wt% (Comparative Example 10) based on the total weight of the vegetable-seasoning liquid, the hue of the vegetables was significantly lowered during preservation, It was confirmed that, in the case of exceeding 0.8 wt% (Comparative Example 11) based on the total weight, the texture was deteriorated during storage.

Example 10

The procedure and conditions of Example 1 were repeated, except that the content of calcium lactate and pectin esterase contained in the seasoning liquid was 0.1 wt% and 0.1 wt%, respectively, based on the total weight of the vegetable-seasoning solution.

Example 11

The procedure and conditions of Example 1 were repeated, except that the contents of calcium lactate and pectin esterase contained in the seasoning liquid were 1.2 wt% and 0.8 wt%, respectively, based on the total weight of the vegetable-seasoning solution.

Example 12

The procedure and conditions of Example 1 were repeated, except that the content of calcium lactate and pectin esterase contained in the seasoning liquid was 1.2 wt% and 0.1 wt%, respectively, based on the total weight of the vegetable-seasoning solution.

Example 13

The procedure and conditions of Example 1 were repeated, except that the content of calcium lactate and pectin esterase contained in the seasoning liquid was 0.1 wt% and 0.8 wt%, respectively, based on the total weight of the vegetable-seasoning solution.

Comparative Example 12

The procedure and conditions of Example 1 were repeated, except that the content of calcium lactate contained in the seasoning liquid was 0.08% by weight based on the total weight of the vegetable-seasoning liquid.

Comparative Example 13

The procedure and conditions of Example 1 were repeated, except that the content of calcium lactate in the seasoning solution was changed to 1.3 wt% based on the total weight of the vegetable-seasoning solution.

Comparative Example 14

The procedure and conditions of Example 1 were repeated, except that the content of pectin esterase contained in the seasoning solution was 0.05 wt% based on the total weight of the vegetable-seasoning solution.

Comparative Example 15

The procedure and conditions of Example 1 were repeated, except that the content of pectin esterase contained in the seasoning solution was changed to 0.9 wt% based on the total weight of the vegetable-seasoning solution.

Experimental Example 4

After storing the processed and treated radishes in Examples 10-13 and 12-15 for 10 months, the quality evaluation (sensory evaluation) was carried out using the same procedures and methods as in Experimental Example 1. [ In addition, mechanical hardness (g) for texture was measured using a texture analyzer. The measurement conditions of the texture analyzer were as follows: Plastic material Cylindrical diameter 12 ㎜ probe, test speed 1 ㎜ / sec, maximum peak strength at 1.5 ㎜ drop after contact was measured by Hardness (g). The sensory evaluation results and the mechanical hardness measurement results are shown in Table 4.

The sensory evaluation and the mechanical hardness of the processed radish Example Texture (sensory evaluation) Color (sensory evaluation) Hardness (g) 10 5.9 6.1 1101 ± 115 11 6.1 5.9 1215 ± 121 12 5.8 5.9 1153 ± 131 13 5.9 6.2 1112 ± 115 Comparative Example 12 3.5 5.9 753 ± 89 Comparative Example 13 4.8 3.9 953 ± 105 Comparative Example 14 3.8 5.8 763 ± 94 Comparative Example 15 4.2 4.3 831 ± 95

According to Table 4, when the content of calcium lactate in the seasoning liquid is less than 0.1% by weight (Comparative Example 12) or 1.2% by weight (Comparative Example 13) based on the total weight of the vegetable-seasoning liquid, the preserved vegetable texture becomes weak, The phenomenon of degradation can be confirmed. Further, when the content of pectin esterase in the seasoning liquid is less than 0.1% by weight (Comparative Example 14) or more than 0.8% by weight (Comparative Example 15) based on the total weight of the vegetable-seasoning liquid, there was.

Example 14

The procedure and conditions of Example 1 were repeated, except that the content of tocopherol contained in the seasoning solution was 0.002% by weight based on the total weight of the vegetable-seasoning solution.

Example 15

The procedure and conditions of Example 1 were repeated, except that the content of tocopherol contained in the seasoning solution was 0.1 wt% based on the total weight of the vegetable-seasoning solution.

Comparative Example 16

The procedure and conditions of Example 1 were repeated, except that the content of tocopherol contained in the seasoning solution was 0.001% by weight based on the total weight of the vegetable-seasoning solution.

Comparative Example 17

The procedure and conditions of Example 1 were repeated, except that the content of tocopherol contained in the seasoning solution was 0.15 wt% based on the total weight of the vegetable-seasoning solution.

Experimental Example 5

After storing the processed and treated radishes in Examples 14-15 and 16-17 for 10 months, the quality evaluation (sensory evaluation) was carried out using the same procedures and methods as in Experimental Example 1. [ The evaluation results are shown in Table 5 below.

Sensory evaluation of processed radish Example Texture (sensory evaluation) Color (sensory evaluation) 14 6.1 6.0 15 5.9 6.2 Comparative Example 16 5.9 3.2 Comparative Example 17 6.2 3.1

According to Table 5, it can be confirmed that when the tocopherol content in the seasoning liquid is less than 0.02% by weight (Comparative Example 16) or more than 0.1% by weight (Comparative Example 17) with respect to the total weight of the vegetable-seasoning liquid, From these results, it was confirmed that even if the antioxidant is contained in an excessive amount, the discoloration can be promoted rather than the discoloration, and the antioxidant concentration of unexpected antioxidants is confirmed.

Example 16

The procedure and conditions of Example 1 were repeated, except that the post-pasteurization process was carried out at 80 캜 to process and process the radish.

Example 17

The procedure and conditions of Example 1 were repeated, except that the post-sterilization step was carried out at 90 캜, and the radish was processed and processed.

Comparative Example 18

The procedure and conditions of Example 1 were repeated, except that the post-sterilization step was carried out at 75 ° C to process and process the radish.

Comparative Example 19

The procedure and conditions of Example 1 were repeated, except that the post-sterilization step was carried out at 95 ° C to process and process the radish.

Experimental Example 6

After storing the processed and treated radishes in Examples 16-17 and 18-19 for 10 months, the sensory evaluation (texture) was carried out using the same procedures and methods as in Experimental Example 1, and the microbiological safety Were measured. The measurement results are shown in Table 6 below.

Sensory evaluation and microbiological safety measurement of processed radish Example Texture
(Sensory evaluation) Common bacteria
(Number / g) leaven
(Number / g) mold
(Number / g) 16 5.9 0 0 0 17 5.8 0 0 0 Comparative Example 18 2.1 250,000 20,000 30,000 Comparative Example 19 2.1 0 0 0

According to Table 6, in the case of Examples 16 and 17 in which the post-pasteurization temperature was 80 to 90 ° C, there was no growth of general bacteria, yeast and mold. On the other hand, when the post-sterilization temperature was less than 80 ° C (Comparative Example 18), the microorganisms proliferated and the preservation property could not be secured. In addition, when the post-sterilization temperature exceeded 90 DEG C (Comparative Example 19), the texture of the vegetables was weakened and the quality stability could not be secured.

Although the present invention has been described based on the exemplary embodiments and examples of the present invention, the present invention is not limited to the technical ideas described in the foregoing embodiments and examples. Rather, various modifications and changes will readily occur to those skilled in the art to which the invention pertains based on the above-described embodiments and examples. It will be apparent, however, that such modifications and changes are all within the scope of the present invention.

Claims (10)

Immersing the prepared radish in an organic acid solution;
Blanching the molten immersion in the organic acid solution and cooling rapidly; And
Wherein the seasoning liquid comprises 0.1 to 0.8 parts by weight of organic acid, 0.1 to 1.2 parts by weight of calcium lactate, 0.002 to 10 parts by weight of tocopherol, antioxidant 0.002 To 0.1 part by weight, pectin esterase (pectin esterase) in an amount of 0.1 to 0.8 part by weight,
≪ / RTI >
2. The method of claim 1, further comprising vacuum packaging radish packed in the seasoning liquid, and sterilizing and cooling the vacuum packed radish.
3. The method according to claim 1 or 2,
Wherein the organic acid is selected from the group consisting of glucono-delta-lactone, gluconic acid, citric acid, and combinations thereof.
The method of claim 3,
Wherein the organic acid is contained in the organic acid solution at a concentration of 0.2 to 3.0% (w / v).
3. The method according to claim 1 or 2,
Wherein the blanching is performed for 5 to 30 minutes at a temperature range of 60 to 100 캜.
3. The method of claim 2,
Wherein the sterilization is performed at a temperature ranging from 80 to 90 占 폚.
As a seasoning liquid used to store radishes,
0.1 to 0.8 parts by weight of an organic acid based on 100 parts by weight of the combination of the radish and the seasoning solution; 0.1 to 1.2 parts by weight of calcium lactate; 0.002 to 0.1 part by weight of an antioxidant which is tocopherol; 0.1 to 0.8 parts by weight of pectin esterase; And a remaining amount of water.
8. The method of claim 7,
Wherein the organic acid is selected from the group consisting of glucono-delta-lactone, gluconic acid, citric acid, and combinations thereof.
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