Method for goat's beard product using the blanching process, and goat's beard product produced using the same

Abstract

The present invention relates to a method for preparing pickled Aralia elata, comprising: a material preparation step of preparing Aralia elata; a washing step of soaking and washing the prepared Aralia elata for 10 to 120 minutes; a blanching step of blanching the washed Aralia elata at 90 to 100°C and for 3 to 10 minutes; a cooling step of cooling the blanched Aralia elata with running water; an immersion step of immersing the cooled Aralia elata in water for 4 to 18 hours; a dehydration step of dehydrating the immersed Aralia elata using a dehydration device; and a pickling sauce mixing step of mixing the dehydrated Aralia elata with a pickling sauce in a weight ratio of 1:0.8 to 1.2. and an aging step of aging the mixed snowball and pickling sauce at 1°C to 35°C for 6 to 54 hours; wherein the pickling sauce is prepared by mixing 15 parts by weight of soy sauce, 15 parts by weight of sugar, 5 parts by weight of corn syrup, 15 parts by weight of vinegar, and 1 part by weight of alcohol, and heating the mixture at 95°C to 100°C for 5 to 10 minutes.

Description

Technology Field

[0001] The present invention provides a method for manufacturing a snowball eggplant product using a branching process and a snowball eggplant product manufactured using the same. Background Technology

[0002] Korean snowball spinach is known as "beef namul" because its taste and texture are similar to beef; it is rich not only in flavor and texture but also in protein. Furthermore, it contains saponins, which provide anticancer, anti-aging, and anti-obesity effects. It also has hemostatic properties, making it useful as a treatment for detoxification, tonsillitis, and hemostasis. Additionally, due to its restorative effects, it is used to treat sore throats and colds. Beyond saponins, it contains beta-carotene, which can help prevent cell damage and aid in anti-aging. It also promotes blood circulation, making it beneficial for preventing diseases such as stroke and arteriosclerosis, and is known to have preventive and therapeutic effects on cerebral infarction, myocardial infarction, and other brain diseases. The problem to be solved

[0003] The objective of the present invention is to provide a method for manufacturing a snowball eggplant product using a branching process and a snowball eggplant product manufactured using the same. means of solving the problem

[0004] The present invention relates to a method for preparing pickled Aralia elata, comprising: a material preparation step of preparing Aralia elata; a washing step of soaking and washing the prepared Aralia elata for 10 to 120 minutes; a blanching step of blanching the washed Aralia elata at 90 to 100°C and for 3 to 10 minutes; a cooling step of cooling the blanched Aralia elata to 30 to 50°C; an immersion step of immersing the cooled Aralia elata in water for 4 to 18 hours; a dehydration step of dehydrating the immersed Aralia elata; and a pickling sauce mixing step of mixing the dehydrated Aralia elata with a pickling sauce in a weight ratio of 1:0.8 to 1.2. and an aging step of aging the mixed snowball and pickling sauce at 1°C to 35°C for 6 to 54 hours; wherein the pickling sauce is prepared by mixing 15 parts by weight of soy sauce, 15 parts by weight of sugar, 5 parts by weight of corn syrup, 15 parts by weight of vinegar, and 1 part by weight of alcohol, and heating the mixture at 95°C to 100°C for 5 to 10 minutes.

[0005] In one embodiment of the present invention, the pickling sauce may be prepared by further mixing 1 part by weight of plum syrup and heating the mixture under conditions of 95°C to 98°C and 5 to 6 minutes.

[0006] In one embodiment of the present invention, the blanching step is performed by blanching the washed Aralia elata at 90°C to 95°C and 5 to 8 minutes, and the immersion step may be performed by immersing the cooled Aralia elata in water for 6 to 12 hours.

[0007] In one embodiment of the present invention, the pickling sauce mixing step may mix the pickling sauce and the dehydrated snowball in a 1:1 weight ratio.

[0008] In one embodiment of the present invention, the aging step may be performed by aging the mixed snowball and pickling sauce at 1°C to 15°C for 12 to 48 hours, at a relative humidity of less than 70%, and under dark room conditions.

[0009] The present invention relates to a method for pre-treating Aralia elata, comprising: a material preparation step of preparing Aralia elata; a washing step of soaking and washing the prepared Aralia elata for 10 to 120 minutes; a blanching step of blanching the washed Aralia elata at 90 to 95°C and 5 to 8 minutes; a cooling step of cooling the blanched Aralia elata with running water; an immersion step of immersing the cooled Aralia elata in water for 6 to 12 hours; and a dehydration step of dehydrating the immersed Aralia elata using a dehydration device.

[0010] The present invention relates to a method for manufacturing a frozen product of Aralia elata, comprising a rapid freezing step of freezing Aralia elata pretreated by an Aralia elata pretreatment method according to one embodiment of the present invention at -45 ℃ and for 24 hours.

[0011] The present invention relates to a method for manufacturing a dried product of Aralia elata, comprising: a kneading step in which Aralia elata pretreated by an Aralia elata pretreatment method according to one embodiment of the present invention is placed in a kneading machine and kneaded by operating the kneading machine for 10 to 15 minutes; and a drying step in which the kneaded Aralia elata is dried under conditions of 40 to 50 ℃ and 24 to 48 hours.

[0012] The present invention relates to a method for preparing dried greens of Aralia elata, comprising: a seasoning sauce mixing step in which Aralia elata pretreated by a pretreatment method according to one embodiment of the present invention is mixed with a seasoning sauce; a roasting step in which Aralia elata mixed with the seasoning sauce is roasted; and a steaming step in which a small amount of water is added to the roasted Aralia elata, sealed, and steamed with steam; wherein the seasoning sauce is prepared by mixing 10 parts by weight of edible oil, 2 parts by weight of garlic, 20 parts by weight of oil, 10 parts by weight of soy sauce, and 5 parts by weight of kelp, based on 100 parts by weight of the pretreated Aralia elata.

[0013] The present invention relates to a method for preparing pickled Aralia elata, comprising: a pickling sauce mixing step in which Aralia elata pretreated by a Aralia elata pretreatment method according to one embodiment of the present invention and a pickling sauce are mixed in a weight ratio of 1:0.8 to 1.2; and an aging step in which the mixed Aralia elata and pickling sauce are aged at 1°C to 35°C for 6 to 54 hours; wherein the pickling sauce is prepared by mixing 15 parts by weight of soy sauce, 15 parts by weight of sugar, 5 parts by weight of corn syrup, 15 parts by weight of vinegar, and 1 part by weight of alcohol, and heating the mixture at 95°C to 100°C for 5 to 10 minutes. Effects of the invention

[0014] A method for manufacturing a snowbell product according to one embodiment of the present invention can provide a blanched product with improved taste and quality through a blanching process. Brief explanation of the drawing

[0015] FIG. 1 is a flowchart sequentially illustrating a method for pre-treating snowballs according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for manufacturing a frozen product of Aralia elata using Aralia elata pretreated according to one embodiment of the present invention. FIG. 3 is a flowchart illustrating a method for manufacturing a dried product of Aralia elata using pretreated Aralia elata according to one embodiment of the present invention. FIG. 4 is a flowchart showing a method for preparing dried edible greens of Aralia elata using pre-treated Aralia elata according to one embodiment of the present invention. FIG. 5 is a flowchart showing a method for preparing pickled Aralia elata using pre-treated Aralia elata according to one embodiment of the present invention. Specific details for implementing the invention

[0016] Hereinafter, with reference to the attached drawings, a method for manufacturing a snowball eggplant product using a branching process according to the present invention and a snowball eggplant product manufactured using the same will be described in detail.

[0017] Prior to this, the terms used in this specification and claims shall not be interpreted as being limited to their dictionary meanings; rather, based on the principle that the inventor may appropriately define the concepts of the terms to best describe their invention, they shall be interpreted in a meaning and concept consistent with the technical spirit of the invention.

[0018] The exemplary embodiments described in the detailed description, drawings, and claims are not intended to be limiting, and other embodiments may be used, and other modifications are possible without departing from the spirit or scope of the art disclosed herein.

[0019] Therefore, it should be understood that the embodiments described in this specification and the configurations illustrated in the drawings are merely preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, and that various equivalents and modifications that can replace them may exist at the time of filing this application.

[0020] Those skilled in the art will readily understand that the components of this disclosure, namely those generally described herein and those depicted in the drawings, can be arranged, configured, combined, and designed in various different configurations, all of which are obviously devised and form part of this disclosure.

[0021] The present invention is characterized by providing a method for pre-treating Aralia elata, a method for manufacturing a dried Aralia elata product and a dried Aralia elata product manufactured using the same, a method for manufacturing a frozen Aralia elata product and a frozen Aralia elata product manufactured using the same, a method for manufacturing dried Aralia elata greens and dried Aralia elata greens manufactured using the same, and a method for manufacturing pickled Aralia elata and a pickled Aralia elata product manufactured using the same.

[0022] The above snowdrop ( Aruncus dioicus var. kamtschaticus Maxim. H. Hara (Goat's beard) is a plant belonging to the genus Maximus in the family Rosaceae, order Rosales, class Magnoliopsida, division Angiosperms. It was named because it emerges through the snow in alpine regions in early spring. It is also called Samnamul because its leaves resemble those of the hemp used for weaving, and it is said to have three flavors: ginseng, Aralia elata, and beef. Snow Goat's beard grows in alpine regions at elevations of 500 meters or higher, and it is known as a hardy plant that is not difficult to cultivate or manage.

[0023] The stems of Aralia elata grow upright to a height of 30 to 300 cm. The leaves are bipinnately or tripinately pinnate; the leaflets are narrowly ovate or ovate-circular, with pointed or long, tail-like tips and serrated margins, measuring 3 to 10 cm in length and 1 to 6 cm in width. The upper surface of the leaves is glossy, while hairs are rarely observed on the lower surface. The flowers of Aralia elata are dioecious, blooming from June to August. They are 2 to 4 mm in diameter and are yellowish-green or yellowish-white; the panicles are 10 to 30 cm long and feature short hairs and short pedicels. The calyx is split into five lobes at the tip, and five spatula-shaped petals, 1 mm in length, are formed; approximately 20 male flowers are formed, which are much longer than the petals. The female flower has three to four pistils and three erect ovaries. The fruit of Aralia elata belongs to the follicle family, ripens from July to August, is brown, and has a downward-pointing elongated oval shape measuring 2.5 mm in length. The root of Aralia elata has a thickened, woody rhizome, and a few scale-like fragments are observed at the base.

[0024] The present invention provides a method for pre-treating Aralia elata.

[0025] FIG. 1 is a flowchart sequentially illustrating a method for pre-treating snowballs according to one embodiment of the present invention.

[0026] Referring to FIG. 1, a pretreated Aralia elata according to one embodiment of the present invention can be prepared by preparing Aralia elata (S100), washing the prepared Aralia elata (S210), blanching the washed Aralia elata (S220), cooling the blanched Aralia elata (S230), immersing the cooled Aralia elata (S240), and dehydrating the immersed Aralia elata (S250).

[0027] The material preparation step (S100) is a process of preparing Aralia elata. The material preparation step (S100) according to one embodiment of the present invention may prepare Aralia elata that is commercially available or Aralia elata that is harvested, and is not limited thereto. However, if harvested directly, it is preferable to pre-cool it using a storage facility set to a sub-zero temperature. Additionally, the material preparation step (S100) may further include a sorting process for grouping and classifying Aralia elata of the same or similar size or mass, a foreign matter removal process for removing foreign substances attached to or mixed with Aralia elata, a sorting process for checking the condition of each Aralia elata and removing discolored parts or inedible parts, and a weighing process for weighing to satisfy a set weight value.

[0028] The pretreatment step (S200) is a process of pretreating the prepared Aralia elata. For example, pretreatment such as washing, salting, boiling, blanching, cooling, soaking, dehydration, sorting, trimming, and weighing can be performed on the prepared Aralia elata. Additionally, for example, pretreatment including at least one of washing, salting, boiling, blanching, cooling, soaking, dehydration, sorting, trimming, and weighing can be performed on the prepared Aralia elata. In one embodiment of the present invention, pretreatment including at least one of washing, salting, boiling, blanching, cooling, soaking, and dehydration can be performed on the prepared Aralia elata.

[0029] At this time, since the order of each pretreatment process is not restricted, washing, salting, boiling, blanching, cooling, soaking, dehydration, sorting, trimming, and weighing can be rearranged during the pretreatment process regardless of the listed order. Additionally, the pretreatment step (S200) of the present application may optionally include some of the disclosed steps, may optionally omit some of the disclosed processes, and may include other processes.

[0030] A pretreatment step (S200) according to one embodiment of the present invention includes a washing step (S210), a blanching step (S220), a cooling step (S230), an immersion step (S240), and a dehydration step (S250) as previously disclosed, and may further include a sorting step, a trimming step, a weighing step, etc. as needed. For example, it may further include a process of tying harvested or stored Aralia elata, a process of trimming or trimming, a process of weighing, etc.

[0031] The washing step (S210) is a process of washing the prepared Aralia elata. Since the washing step (S210) of the present invention is not limited as long as the prepared Aralia elata can be washed, washing may be performed using known washing methods and / or washing devices. In one embodiment of the present invention, the prepared Aralia elata may be washed with a bubble washing machine. Additionally, the washing step (S210) may further include a process of soaking the prepared Aralia elata for 10 to 120 minutes to facilitate washing. At this time, if washing is performed for less than 10 minutes, not only are attached microorganisms not properly removed, but it is also highly likely that it will be difficult to remove impurities.

[0032] The blanching step (S220) is a process of cooking washed Aralia elata by heating. For example, washed Aralia elata can be cooked by performing at least one of blanching, blanching, boiling, steaming, simmering, blanching treatment, and steaming treatment. In one embodiment of the present invention, washed Aralia elata can be cooked by performing any one of blanching, blanching, boiling, steaming, blanching treatment, and steaming treatment. Preferably, washed Aralia elata can be cooked by performing blanching. At this time, the blanching step (S220) of the present invention may further include a process of periodically mixing the acquired Aralia elata.

[0033] A branching step (S220) according to one embodiment of the present invention may include set water temperature conditions and time conditions. For example, branching may be performed with a water temperature of 90°C to 100°C and a time of 1 minute to 20 minutes. Additionally, branching may be performed with a water temperature of 90°C to 100°C and a time of 3 minutes to 18 minutes. In one embodiment of the present invention, branching may be performed with a water temperature of 90°C to 100°C and a time of 3 minutes to 10 minutes. Additionally, in one embodiment of the present invention, branching may be performed with a water temperature of 90°C to 95°C and a time of 5 minutes to 8 minutes.

[0034] When the temperature is lower than the temperature range according to one embodiment of the present invention, the flesh of the snowdrop hardens, making it difficult to produce a good taste; when the time range is shorter than the present invention, the flexibility of the flesh decreases; and when the temperature and / or time range is exceeded, the flesh becomes excessively soft.

[0035] The cooling step (S230) is a process of lowering the temperature of the branched Aralia elata. Since the cooling step (S230) of the present invention is not limited as long as it can cool the branched Aralia elata, cooling may be performed using other cooling materials or known cooling methods and / or cooling devices. In one embodiment of the present invention, the branched Aralia elata may be cooled by contacting it with flowing water. Preferably, the cooling step (S230) may cool the temperature of the branched Aralia elata to 30°C to 50°C. When performing the cooling step of the present invention, if it is cooled to less than 30°C, the hardness of the Aralia elata flesh becomes excessively hard, making it difficult to consume, and if it exceeds 50°C, the softness of the Aralia elata flesh is lost. That is, the reason for treating Aralia elata at a specific temperature in the present invention is to appropriately consider the hardness and flexibility of the Aralia elata flesh.

[0036] The immersion step (S240) is a process of immersing the cooled Aralia elata. For example, the cooled Aralia elata may be immersed in water for 1 hour to 36 hours. Additionally, for example, the cooled Aralia elata may be immersed in water for 2 hours to 30 hours. In one embodiment of the present invention, the cooled Aralia elata may be immersed in water for 3 hours to 24 hours. Additionally, in one embodiment of the present invention, the cooled Aralia elata may be immersed in water for 4 hours to 18 hours. Preferably, the cooled Aralia elata may be immersed in water for 6 hours to 12 hours.

[0037] An immersion step (S240) according to one embodiment of the present invention may be performed simultaneously with or consecutively with the previously disclosed cooling step (S230) and integrated into a single process, and when integrated, it may be disclosed as a single step comprising either one of the cooling step (S230) and the immersion step (S240) or both.

[0038] The dehydration step (S250) is a process of removing some of the moisture present inside and outside the immersed Aralia elata. Since the dehydration step (S250) of the present invention is not limited as long as it can remove some of the moisture present inside and outside the immersed Aralia elata, dehydration can be performed using a known dehydration method and / or dehydration device. In one embodiment of the present invention, the immersed Aralia elata can be dehydrated using a box with holes or a dehydration device.

[0039] A pretreatment step (S200_1) according to one embodiment of the present invention may perform pretreatment leading to a washing step (S210), a salting step (S213), a thawing step (S215), a brine removal step (S217), a blanching step (S220), a cooling step (S230), and a dehydration step (S250). Although the pretreatment step (S200_1) is not illustrated in the drawings, it will be concretized as described in detail below.

[0040] The salting step (S213) is a process of salting washed Aralia elata. For example, the washed Aralia elata can be mixed with a brine solution and stored to perform salting treatment. Additionally, for example, the washed Aralia elata can be mixed with a brine solution having a solar salt concentration of 8% to 12% and stored under refrigeration and / or freezing conditions to perform salting treatment. In one embodiment of the present invention, the washed Aralia elata and a brine solution (solar salt concentration of 8% to 12%) can be mixed in a ratio of 1 (Aralia elata):2 (brine solution) (w / w), refrigerated for 2 to 3 days, rapidly frozen at -40°C, and stored for a long period at -18°C (1 to 12 months, 3 to 9 months, 5 to 6 months, etc.) to perform salting treatment.

[0041] The thawing step (S215) is a process of thawing salted Aralia elata. According to one embodiment of the present invention, salted Aralia elata may be thawed for 3 to 4 days and under refrigeration conditions. Depending on the temperature conditions, the thawing period may be increased or decreased.

[0042] The brine removal step (S217) is a process of removing brine from thawed Aralia elata. According to one embodiment of the present invention, the brine from thawed Aralia elata can be removed with flowing purified water. The brine removal step (S217) according to one embodiment of the present invention can control the salinity of thawed Aralia elata, and it is preferable to adjust the residual salinity to 1% to 2%.

[0043] A pretreatment method for Aralia elata according to one embodiment of the present invention provides a pretreatment method capable of processing Aralia elata into a form suitable for consumption. Although it is partially known that Aralia elata contains taste, chewy texture, high protein, and various beneficial substances, there have been many cases where commercially available Aralia elata is damaged during shipping due to excessive variation in quality or improper processing. By presenting a method for pretreatment to the same or similar degree, the present invention can have a beneficial impact on the Aralia elata-related food market by ensuring consistent quality of Aralia elata itself or food containing Aralia elata, processing it into a form easy to consume, significantly reducing the possibility of damage during shipping, and expanding the regions where Aralia elata can be accessed.

[0044] FIGS. 2 to 5 are flowcharts illustrating a method for manufacturing a processed product of Aralia elata using pre-treated Aralia elata according to an embodiment of the present invention. The method for manufacturing a processed product of Aralia elata in FIGS. 2 to 5 includes part or all of the Aralia elata pre-treatment method of FIG. 1. Accordingly, identical or similar components are indicated using identical or similar reference numbers, and identical or repetitive content will be omitted below for the sake of brevity. Furthermore, for a more concise explanation, a detailed description of each figure will be provided after first describing the common parts of FIGS. 2 to 5.

[0045] Referring to FIGS. 2 to 5, a method for manufacturing a processed product of Aralia elata according to one embodiment of the present invention further includes a processing step (S300) and a storage step (S400) following the material preparation step (S100) and pretreatment step (S200) of FIG. 1.

[0046] The processing step (S300) is a process of processing the pre-treated Aralia elata. For example, the pre-treated Aralia elata can be processed by applying various existing processing methods such as heating, freezing, drying, aging, and fermentation. In one embodiment of the present invention, the pre-treated Aralia elata can be processed by applying at least one of freezing treatment, drying treatment, heating treatment, and aging treatment to the pre-treated Aralia elata. The processing step (S300) according to one embodiment of the present invention may produce a frozen Aralia elata product by freezing the pre-treated Aralia elata, produce a dried Aralia elata product by drying the pre-treated Aralia elata, produce dried Aralia elata by mixing a seasoning sauce with the pre-treated Aralia elata and heating it appropriately, and produce pickled Aralia elata by mixing a pickling sauce with the pre-treated Aralia elata and aging it, and each detailed processing method will be described later with reference to the drawings.

[0047] Additionally, the processing step (S300) may further include at least one of measuring sugar content, measuring pH, detecting metal, removing air, sealing, quality sorting, and weighing. In one embodiment of the present invention, the processing step (S300) may measure sugar content, measure pH, detect metal, remove air, seal, sort quality to exclude unsuitable products, and weigh to subdivide into a certain size or amount for a product that is being processed or has been processed. Each of the disclosed processes may be performed selectively or all of them, so they are not limited to one or the other, and additional steps may be included as needed.

[0048] The storage step (S400) is a process of storing the manufactured processed product of Aralia elata. For example, the manufactured processed product of Aralia elata can be stored in a space set considering various temperature conditions such as freezing, refrigeration, low temperature, room temperature, lukewarm temperature, ambient temperature, and high temperature, relative humidity conditions, and light / dark conditions. In one embodiment of the present invention, the manufactured processed product of Aralia elata can be stored in a space including at least one of freezing conditions, refrigeration conditions, room temperature conditions, ambient temperature conditions, relative humidity conditions of less than 70%, and dark conditions.

[0049] FIG. 2 is a flowchart illustrating a method for manufacturing a frozen product of Aralia elata using Aralia elata pretreated according to one embodiment of the present invention.

[0050] Referring to FIG. 2, a method for manufacturing a frozen product of Aralia elata according to one embodiment of the present invention further includes a freezing processing step (S310) and a storage step (S400) following the material preparation step (S100) and pretreatment step (S200) of FIG. 1. Although the freezing processing step (S310) according to one embodiment of the present invention includes only a rapid freezing step (S311) by including a single step, other steps may be included if additional processes are included within the freezing processing step (S310).

[0051] The rapid freezing step (S311) is a process of freezing the pre-treated Aralia elata. For example, the pre-treated Aralia elata can be frozen under conditions of -70°C to -10°C and 1 hour to 48 hours. Additionally, for example, the pre-treated Aralia elata can be frozen under conditions of -60°C to -20°C and 6 hours to 36 hours. In one embodiment of the present invention, the pre-treated Aralia elata can be frozen under conditions of -60°C to -30°C and 12 hours to 36 hours. Additionally, in one embodiment of the present invention, the pre-treated Aralia elata can be frozen under conditions of -50°C to -40°C and 18 hours to 30 hours. Preferably, the pre-treated Aralia elata can be frozen under conditions of -45°C and 24 hours. Through this, a frozen Aralia elata product or a frozen Aralia elata product is manufactured.

[0052] The storage step (S400) is a process of storing the manufactured frozen snowball plant. In one embodiment of the present invention, the manufactured frozen snowball plant may be stored in a cold storage facility at -18°C or lower.

[0053] A method for manufacturing a frozen product of Aralia elata according to one embodiment of the present invention provides a method for preserving Aralia elata in a shape close to its original by rapidly freezing it. By performing rapid freezing according to one embodiment of the present invention, the components within Aralia elata can be preserved to the maximum extent, and the preservation period can be significantly extended compared to raw or unprocessed Aralia elata. It also has the advantage of being easy to transport and manage, as it is not limited by time or region when appropriate conditions are met.

[0054] FIG. 3 is a flowchart illustrating a method for manufacturing a dried product of Aralia elata using pretreated Aralia elata according to one embodiment of the present invention.

[0055] Referring to FIG. 3, a method for manufacturing a dried product of Aralia elata according to one embodiment of the present invention further includes a drying processing step (S320) and a storage step (S400) following the material preparation step (S100) and pretreatment step (S200) of FIG. 1. The drying processing step (S320) according to one embodiment of the present invention includes a kneading step (S321) and a drying step (S322), but other steps may be included if additional processes are included within the drying processing step (S320).

[0056] The kneading step (S321) is a process of kneading the pre-treated Aralia elata. Since the kneading step (S321) of the present invention is not limited as long as the pre-treated Aralia elata can be kneaded, kneading can be performed using a known kneading method and / or kneading device. In one embodiment of the present invention, the pre-treated Aralia elata can be placed in a kneading machine and kneaded by operating the kneading machine for 10 to 15 minutes.

[0057] The drying step (S322) is a process of drying the cured Aralia elata. For example, the cured Aralia elata may be dried under conditions of 10°C to 80°C and 4 hours to 68 hours. Additionally, for example, the cured Aralia elata may be dried under conditions of 20°C to 70°C and 12 hours to 60 hours. In one embodiment of the present invention, the cured Aralia elata may be dried under conditions of 30°C to 60°C and 18 hours to 54 hours. Additionally, in one embodiment of the present invention, the cured Aralia elata may be dried under conditions of 40°C to 50°C and 24 hours to 48 hours. The drying step (S322) according to one embodiment of the present invention may further include a process of periodically turning the cured Aralia elata over while drying. For example, the drying Aralia elata can be turned over at any time between 1 and 8 hours. Through this, a dried Aralia elata product or a dried Aralia elata product was manufactured.

[0058] The storage step (S400) is a process of storing the manufactured dried snowball plant. In one embodiment of the present invention, the manufactured dried snowball plant may be stored in a storage facility that satisfies room temperature or low temperature conditions, low humidity or relative humidity of less than 70%, and dark conditions.

[0059] A method for manufacturing a dried product of Aralia elata according to one embodiment of the present invention provides a method for manufacturing Aralia elata into a form that can be preserved for a long period of time by drying Aralia elata. By drying according to one embodiment of the present invention, mechanical damage is applied to Aralia elata to allow internal components to be extracted more effectively, the volume is minimized, the internal components of Aralia elata are mixed, and the preservation period can be significantly extended compared to raw or unprocessed Aralia elata. It also has the advantage of being easy to transport and manage, as it is not limited by time or region when appropriate conditions are satisfied.

[0060] FIG. 4 is a flowchart showing a method for preparing dried edible greens of Aralia elata using pre-treated Aralia elata according to one embodiment of the present invention.

[0061] Referring to FIG. 4, a method for preparing dried greens of Aralia elata according to one embodiment of the present invention further includes a dried greens processing step (S330) and a storage step (S400) following the material preparation step (S100) and pretreatment step (S200) of FIG. 1. The dried greens processing step (S330) according to one embodiment of the present invention includes a seasoning sauce preparation step (S331), a seasoning sauce mixing step (S332), a roasting step (S333), and a steaming step (S334), but other steps may be included if additional processes are included within the dried greens processing step (S330).

[0062] The seasoning sauce preparation step (S331) is a process of preparing a seasoning sauce required for the process of preparing dried snowball greens. In the seasoning sauce preparation step (S331) according to one embodiment of the present invention, based on 1 kg of pre-treated snowball greens, a seasoning sauce can be prepared by mixing 100 g of edible oil, 20 g of garlic, 200 g of oil, 100 g of soy sauce, 50 g of dashi, salt, and sesame seeds. That is, based on 100 parts by weight of pre-treated snowball greens, the seasoning sauce can be prepared by mixing 10 parts by weight of edible oil, 2 parts by weight of garlic, 20 parts by weight of oil, 10 parts by weight of soy sauce, 5 parts by weight of kelp, a small amount of salt, and a small amount of sesame seeds.

[0063] The seasoning sauce mixing step (S332) is a process of mixing the previously prepared seasoning sauce with the pre-treated Aralia elata. In the seasoning sauce mixing step (S332) according to one embodiment of the present invention, the pre-treated Aralia elata may be mixed with the seasoning sauce heated over low heat.

[0064] The roasting step (S333) is a process of roasting the pre-treated Aralia elata and the prepared seasoning sauce. In the roasting step (S333) according to one embodiment of the present invention, the mixture can be roasted by applying low heat to the mixed Aralia elata and seasoning sauce and continuously mixing them. In the roasting step (S333) of the present invention, the point at which roasting is stopped is when almost all the moisture has disappeared and it is difficult to consider it as roasting; at this point, it is preferable that there is residual moisture on the inside and outside of the Aralia elata.

[0065] The steaming step (S334) is a process of steaming roasted Aralia elata. In one embodiment of the present invention, the steaming step (S334) can be performed by adding a small amount of water to the Aralia elata from which roasting has been stopped, covering it with a lid, and heating it over a low heat. In the steaming step (S334) of the present invention, the point at which steaming is stopped is when the moisture evaporates and escapes as steam, and at this point, it is preferable that the container containing the Aralia elata is filled with steam. Through this, dried Aralia elata greens were prepared.

[0066] The storage step (S400) is a process of storing the prepared dried greens of Aralia elata. In one embodiment of the present invention, the prepared dried greens of Aralia elata can be stored in a storage facility under refrigerated conditions.

[0067] A method for preparing dried greens of Aralia elata according to one embodiment of the present invention provides a method for preparing Aralia elata in which the seasoning sauce is properly absorbed by mixing Aralia elata with a seasoning sauce and continuously performing a roasting process and a steaming process. By preparing dried greens according to one embodiment of the present invention, the somewhat tough Aralia elata is softened and the seasoning sauce is well absorbed into the Aralia elata, thereby compensating for the disadvantages of greens with low palatability and significantly extending the shelf life compared to raw or unprocessed Aralia elata.

[0068] FIG. 5 is a flowchart showing a method for preparing pickled Aralia elata using pre-treated Aralia elata according to one embodiment of the present invention.

[0069] Referring to FIG. 5, a method for preparing pickled Aralia elata according to one embodiment of the present invention further includes a pickling processing step (S340) and a storage step (S400) following the material preparation step (S100) and pretreatment step (S200) of FIG. 1. The pickling processing step (S340) according to one embodiment of the present invention includes a pickling sauce preparation step (S341), a pickling sauce mixing step (S342), and an aging step (S343), but other steps may be included if additional processes are included within the pickling processing step (S340).

[0070] The pickling sauce preparation step (S341) is a process of preparing a pickling sauce required for the process of preparing the pickled Aralia elata. For example, the pickling sauce preparation step (S341) may prepare a pickling sauce by mixing 15 parts by weight of soy sauce, 15 parts by weight of sugar, 5 parts by weight of corn syrup, 15 parts by weight of vinegar, and 1 part by weight of alcohol, and heating it under conditions of 95°C to 100°C and 5 to 10 minutes. Additionally, for example, the pickling sauce preparation step (S341) may prepare a pickling sauce by mixing 15 parts by weight of soy sauce, 15 parts by weight of sugar, 5 parts by weight of corn syrup, 15 parts by weight of vinegar, and 1 part by weight of alcohol, and heating it under conditions of 95°C to 98°C and 5 to 6 minutes. Depending on preference, 1 part by weight of plum extract may be further added to the pickling sauce.

[0071] In one embodiment of the present invention, the pickling sauce may further include a broth. The broth of the present invention can be prepared by mixing shiitake mushrooms, kelp, onions, apples, and lemons with water, and the pickling sauce according to one embodiment of the present invention can be prepared by mixing 5 parts by weight of shiitake mushrooms, 5 parts by weight of kelp, 5 parts by weight of onions, 5 parts by weight of apples, 5 parts by weight of lemons, and 75 parts by weight of purified water and heating.

[0072] The pickling sauce mixing step (S342) is a process of mixing the previously prepared pickling sauce with the pre-treated Aralia elata. For example, in the pickling sauce mixing step (S342), an amount of pickling sauce corresponding to 0.5 to 2 parts by weight (1:0.5 to 2 weight ratio) relative to 1 part by weight of Aralia elata can be added to a packaging container containing the measured Aralia elata and mixed. Additionally, for example, in the pickling sauce mixing step (S342), an amount of pickling sauce corresponding to 0.8 to 1.2 parts by weight (1:0.8 to 1.2 weight ratio) relative to 1 part by weight of Aralia elata can be added to a packaging container containing the measured Aralia elata and mixed. In one embodiment of the present invention, the pickling sauce mixing step (S342) may be performed by adding and mixing an amount of pickling sauce corresponding to 1 part by weight (1:1 weight ratio) to 1 part by weight of the snowball in a packaging container containing the measured snowball.

[0073] The aging step (S343) is a process of aging the mixed Aralia elata and pickling sauce by leaving them under specific conditions. For example, the packaging container mixed with Aralia elata and pickling sauce can be aged by leaving it under conditions of 1°C to 40°C and 1 hour to 60 hours. Additionally, for example, the packaging container mixed with Aralia elata and pickling sauce can be aged by leaving it under conditions of 1°C to 35°C and 6 hours to 54 hours. In one embodiment of the present invention, the packaging container mixed with Aralia elata and pickling sauce can be aged by storing it under conditions of 1°C to 35°C and 12 hours to 48 hours, or under conditions of a dry, cool, dark place and 12 hours to 48 hours. If aged for a period outside the range according to one embodiment of the present invention, the Aralia elata becomes excessively soft and changes color to brown, thereby reducing the value of the product.

[0074] The storage step (S400) is a process of storing the prepared pickled Aralia elata. In one embodiment of the present invention, the prepared pickled Aralia elata may be stored in a storage facility under freezing conditions.

[0075] A method for preparing pickled Aralia elata according to one embodiment of the present invention provides a method for preparing pickled Aralia elata in which the pickling sauce is properly absorbed by mixing Aralia elata with a pickling sauce and aging the mixture. By preparing pickled Aralia elata according to one embodiment of the present invention, the somewhat tough Aralia elata can be consumed softly, the disadvantages of edible greens with low palatability due to pickling with a pickling sauce can be compensated for, and the shelf life can be significantly extended compared to raw or unprocessed Aralia elata.

[0076] The present invention will be described in more detail through examples. However, these examples are intended only to explain the invention in more detail and do not limit the scope of the invention.

[0078] Example 1: Pretreatment of Aralia elata

[0079] In one embodiment of the present invention, a method for pre-treating Aralia elata and Aralia elata pre-treated using the same are provided. However, Aralia elata to be used is prepared prior to pre-treating Aralia elata, and the details are as follows.

[0080] Harvesting was attempted before 10:00 AM to harvest Aralia elata in a fresher state. The harvested Aralia elata was stored in a soft PE container with minimal temperature fluctuations and transported away from direct sunlight while the container was open. The transported Aralia elata was pre-cooled by storing it in a refrigerator at approximately -10°C to -1°C; during this process, portions of each Aralia elata were randomly bundled and arranged at regular intervals. A sorting process was then carried out on the pre-cooled Aralia elata. This sorting process involved dividing the Aralia elata into bundles of approximately 500 g to 1 kg, including those with similar leaf sizes within the same bundle. During the sorting process, the pre-cooled Aralia elata were separated by size while simultaneously excluding foreign matter and / or other crops. Additionally, the condition of each Aralia elata was checked for discoloration, and inedible parts were removed to select appropriate Aralia elata. Subsequently, by weighing and classifying the selected Aralia elata to satisfy the set weight value, Aralia elata satisfying the same or similar quality and quantity was prepared.

[0081] In Example 1 of the present application, a pretreatment including at least one of a salting process, a sorting process, a trimming process, a weighing process, a washing process, a blanching process, a cooling process, a soaking process, and a dehydration process was performed on a snowball prepared through the previously disclosed process.

[0082] The prepared Aralia elata was placed in purified water and soaked for about 1 hour, after which it was washed using a bubble washer. After heating the water to 90°C to 95°C, the washed Aralia elata was immersed root-first and blanched for about 5 to 8 minutes. During the blanching process, the immersed Aralia elata was periodically mixed to ensure uniform processing. The blanched Aralia elata was brought into contact with running water to lower the temperature to 20°C to 50°C, and then immersed in water for 6 to 12 hours to remove bitter components. Subsequently, the immersed Aralia elata was placed in a box containing holes to perform dehydration, or dehydrated using a dehydrator such as a reverse-rotating vibrating conveyor, thereby pre-treating the previously prepared Aralia elata.

[0083] In addition, the prepared Aralia elata was salted. More specifically, the harvested Aralia elata was stored in a storage room at 4°C, and a brine solution with a solar salt concentration of 8% to 12% was prepared under conditions of 13°C to 15°C. The previously stored Aralia elata was washed with room temperature water, and the washed Aralia elata and the prepared brine solution were mixed in a ratio of 1 (Aralia elata):2 (brine solution) and stored in a storage room at room temperature for 2 to 3 days. Subsequently, the Aralia elata was treated to enable long-term storage by rapidly freezing at -40°C and performing a complete freezing process within 24 hours. Aralia elata treated through this process can be stored for 5 to 6 months under conditions of -18°C, and was properly salted during storage for the initiated period. After thawing the salt-treated Aralia elata for a minimum of 1 month to a maximum of 6 months in a refrigerator for 3 to 4 days, the brine from the thawed Aralia elata was removed with running purified water. However, considering that salt treatment was performed, it is desirable to ensure that a salinity of 1% to 2% remains. After heating water to 90°C to 95°C, the salt-treated Aralia elata was immersed root-first and blanched for about 5 to 8 minutes. During the blanching process, the immersed Aralia elata was periodically mixed to ensure uniform processing. The previously prepared Aralia elata was pretreated by placing the blanched Aralia elata into a box containing holes for dehydration or by using a dehydrator such as a reverse-rotating vibrating conveyor.

[0085] Example 2: Commercialization of Pre-treated Aralia elata

[0086] In one embodiment of the present invention, a method for commercializing pre-treated Aralia elata and Aralia elata commercialized using the same are provided. The present invention discloses dried products, frozen products, preserved greens, and pickled products through the commercialization, and each product is manufactured through different processes according to each product category.

[0087] Example 2-1: Preparation of a frozen product of pre-treated Aralia elata

[0088] The pre-treated Aralia elata from Example 1 was weighed to a standard weight of 100 g to 10,000 g, 200 g to 7,000 g, 300 g to 5,000 g, etc., and among these, the standard weight was performed as one of 300 g, 500 g, 1,000 g, and 5,000 g. Metal components were detected using a metal detector on the Aralia elata weighed to a specific standard, and the detected metal components were removed. Subsequently, the Aralia elata from which metal components had been removed was packaged, the air inside the packaging container was removed, and the container was sealed. The sealed Aralia elata was spread flat in a shelf-type loading container and subjected to rapid freezing at -45 ℃ for 24 hours, and after rapid freezing, it was stored in a cold storage facility at -18 ℃ or lower.

[0089] Example 2-2: Preparation of a dried product of pre-treated Aralia elata

[0090] The Aralia elata pretreated in Example 1 was placed in an octagonal rolling machine and operated for 10 to 15 minutes to reduce the hardness of the Aralia elata. The rolled Aralia elata was spread evenly on a drying rack, then shaped into a round mountain shape based on 100 g and placed on the drying rack. The placed Aralia elata was dried at 45°C for 24 to 48 hours, while being flipped periodically (e.g., at 1 hour, 2 hours, 4 hours, 8 hours, etc.). After the set drying time had elapsed, the condition of each Aralia elata spread on the drying rack was inspected to distinguish between normally dried and abnormally dried products, and debris and crushed pieces generated during drying were removed. Aralia elata selected as suitable dried products through inspection were placed in a prepared storage container, and the exact quantity was measured to perform the weighing process. Metal components were detected using a metal detector on weighed Aralia elata, and the detected metal components were removed. Subsequently, the Aralia elata from which the metal components had been removed was packaged, the air inside the packaging container was removed, and the container was sealed. At this time, the adhesive surface was set to 7 mm to 10 mm, but is not limited thereto, so the adhesive surface may be set to a size outside the above range. The sealed Aralia elata was stored at room temperature or in a cool, dry, dark place (relative humidity less than 70%, temperature less than 15 ℃, dark conditions where direct sunlight does not reach).

[0091] Example 2-3: Preparation of Dried Greens from Pre-treated Aralia elata

[0092] Dried greens were prepared by mixing the pre-treated Aralia elata from Example 1 with the seasoning sauce of the present invention. The composition of the seasoning sauce includes 100 g of edible oil, 20 g of garlic, 200 g of oil, 100 g of soy sauce, 50 g of dashi, salt, and sesame seeds based on 1 kg of the pre-treated Aralia elata, and additionally includes green chili peppers, various sweeteners, various seasonings, etc., depending on preference.

[0093] First, cooking oil, garlic, perilla oil or sesame oil, Korean soy sauce, and anchovy dashida from the seasoning sauce of the present invention were added to a frying pan, mixed, and then heated over low heat. Once the pan was heated, the pre-treated Aralia elata from Example 1 was added and mixed, and the mixture was continuously roasted. During the roasting process, chili peppers, sesame seeds, and seasoned salt were added little by little. When the roasting was nearing completion (when the moisture had almost completely evaporated), an amount of water equivalent to about half (1 / 2) of a paper cup was added. Afterward, the frying pan was covered with a lid and heated until steam was confirmed to be rising, at which point the heating was stopped. The prepared dried Aralia elata was placed in a prepared storage container, and the exact quantity was measured to perform the weighing process. Metal components were detected in the weighed dried Aralia elata using a metal detector, and the detected metal components were removed. Subsequently, the dried Aralia elata from which metal components had been removed was packaged, the air inside the packaging container was removed, and the container was sealed. Sealed snowballs were stored in a cold storage facility.

[0094] Examples 2-4: Preparation of pickled pre-treated Aralia elata

[0095] Pickled Aralia elata was prepared by mixing the Aralia elata pretreated in Example 1 with the pickling sauce of the present invention. The composition of the pickling sauce includes 15 parts by weight of broth, 15 parts by weight of soy sauce, 15 parts by weight of sugar, 5 parts by weight of corn syrup, 15 parts by weight of fruit vinegar, and 1 part by weight of alcohol, and additionally includes 1 part by weight of plum extract according to preference, and may additionally include various seasonings, various sweeteners, etc.

[0096] The above broth was prepared by adding 5 parts by weight of shiitake mushrooms, 5 parts by weight of kelp, 5 parts by weight of onion, 5 parts by weight of apple, 5 parts by weight of lemon, and 75 parts by weight of purified water, heating at 100°C for 15 minutes, and then filtering through a cotton cloth.

[0097] The above pickling sauce was prepared by adding dark soy sauce, broth, white sugar, and corn syrup to a double pot (CAPA: 200 kg / Hr, 60 rpm / Hr) equipped with an automatic thermometer, heating it to 95°C to 98°C for 5 to 6 minutes, transferring it to a cold storage warehouse at 10°C or lower to cool it rapidly, and then adding apple vinegar, plum syrup, and alcohol. The reason for adding the apple vinegar, plum syrup, and alcohol after cooling was to minimize the decrease in the aroma, shelf life of each ingredient, and the shelf life of the product itself when the apple vinegar, plum syrup, and / or alcohol are added at high temperatures. In fact, when apple vinegar, plum syrup, and / or alcohol were added at high temperatures, the aroma, taste, and acidity of the vinegar decreased, the shelf life of the plum syrup and alcohol decreased, and the hardness also became soft, making long-term storage difficult and lowering marketability.

[0098] The pickled Aralia elata of the present invention was prepared by a process of preparing a pickling sauce, mixing the prepared pickling sauce with pre-treated Aralia elata, and aging the mixture. The pre-treated Aralia elata disclosed above was weighed and placed in a packaging container, and an amount of pickling sauce corresponding to a 1:1 weight ratio of the weighed Aralia elata was added to the packaging container. The packaging container containing the pre-treated Aralia elata and the prepared pickling sauce was subjected to conditions of room temperature and 12 to 48 hours, or to a cool, dry, dark facility and 12 to 48 hours, and the pickled Aralia elata was prepared through this aging process. The prepared pickled Aralia elata was tested using a sugar content meter to determine if the sugar content was 16 °Bx ± 3 °Bx, and the pH was measured to determine if the pH was 3.2 ± 0.5. Additionally, the prepared pickled Aralia elata was tested using a metal detector to detect metal components, and the detected metal components were removed. Afterward, the air inside the container containing the pickled Aralia elata from which metal components had been removed was removed and the container was sealed, and the sealed pickled Aralia elata was stored in a freezer.

[0099] From the foregoing, those skilled in the art will understand that various changes and modifications are possible within the scope of the technical concept of the present invention. Accordingly, the technical scope of the present invention is not limited to the contents described in the detailed description of the specification, but must be determined by the claims.

Claims

Claim 1 A material preparation step for preparing Aralia elata; a washing step for soaking and washing the prepared Aralia elata for 10 to 120 minutes; a blanching step for blanching the washed Aralia elata at 90 to 100°C and for 3 to 10 minutes; a cooling step for cooling the blanched Aralia elata to 30 to 50°C; an immersion step for immersing the cooled Aralia elata in water for 4 to 18 hours; a dehydration step for dehydrating the immersed Aralia elata; and a pickling sauce mixing step for mixing the dehydrated Aralia elata with a pickling sauce in a weight ratio of 1:0.8 to 1.

2. A method for preparing pickled Aralia elata, comprising: an aging step of aging the mixed Aralia elata and pickling sauce at 1°C to 35°C for 6 to 54 hours; wherein the pickling sauce is prepared by the steps of: heating a mixture of 15 parts by weight of broth, 15 parts by weight of soy sauce, 15 parts by weight of sugar, and 5 parts by weight of corn syrup at 95°C to 98°C for 5 to 6 minutes; cooling the heated mixture; and mixing 15 parts by weight of vinegar and 1 part by weight of alcohol into the cooled mixture; and wherein the broth is prepared by mixing 5 parts by weight of shiitake mushrooms, 5 parts by weight of kelp, 5 parts by weight of onion, 5 parts by weight of apple, 5 parts by weight of lemon, and 75 parts by weight of purified water, heating the mixture, and then filtering. Claim 2 A method for preparing pickled Aralia elata according to claim 1, wherein 1 part by weight of plum syrup is further mixed into the cooled mixture. Claim 3 A method for preparing pickled Aralia elata according to claim 2, wherein the blanching step is performed by blanching the washed Aralia elata at 90°C to 95°C and 5 to 8 minutes, and the immersion step is performed by immersing the cooled Aralia elata in water for 6 to 12 hours. Claim 4 In claim 3, the pickling sauce mixing step involves mixing the pickling sauce and the dehydrated snowball in a 1:1 weight ratio, a method for preparing pickled snowball. Claim 5 A method for preparing pickled Aralia elata according to claim 4, wherein the aging step involves aging the mixed Aralia elata and pickling sauce at 1°C to 15°C, for 12 to 48 hours, at a relative humidity of less than 70%, and under dark room conditions. Claim 6 A material preparation step for preparing Aralia elata; a washing step for soaking and washing the prepared Aralia elata for 10 to 120 minutes; a salting step for mixing the washed Aralia elata with a brine solution in a weight ratio of 1:2 and salting the mixed Aralia elata by storing it under at least one of refrigeration and freezing conditions, wherein the brine solution has a salt concentration of 8% to 12%; a thawing step for thawing the salted Aralia elata; a brine removal step for removing brine by mixing the thawed Aralia elata with purified water, wherein the salt concentration of the brine-removed Aralia elata is adjusted to 1% to 2%; a blanching step for blanching the brine-removed Aralia elata at 90°C to 95°C for 5 to 8 minutes; a cooling step for cooling the blanched Aralia elata with running water; and an immersion step for immersing the cooled Aralia elata in water for 6 to 12 hours. A pretreatment method for snowball vitriol, comprising: a dehydration step of dehydrating the immersed snowball vitriol using a dehydration device. Claim 7 A method for manufacturing a frozen product of Aralia elata, comprising: a rapid freezing step of freezing Aralia elata pretreated by the Aralia elata pretreatment method according to claim 6 under conditions of -45 ℃ and 24 hours. Claim 8 A method for manufacturing a dried product of Aralia elata, comprising: a kneading step of placing Aralia elata pretreated by the Aralia elata pretreatment method according to claim 6 into a kneading machine and kneading by operating the kneading machine for 10 to 15 minutes; and a drying step of drying the kneaded Aralia elata under conditions of 40 to 50 ℃ and 24 to 48 hours. Claim 9 A material preparation step for preparing Aralia elata; a washing step for soaking and washing the prepared Aralia elata for 10 to 120 minutes; a blanching step for blanching the washed Aralia elata at 90 to 95°C for 5 to 8 minutes; a cooling step for cooling the blanched Aralia elata with running water; an immersion step for immersing the cooled Aralia elata in water for 6 to 12 hours; a dehydration step for dehydrating the immersed Aralia elata using a dehydration device; a seasoning sauce mixing step for mixing the dehydrated Aralia elata with a seasoning sauce; and a roasting step for roasting the Aralia elata mixed with the seasoning sauce. A method for preparing dried snowball greens, comprising: a steaming step in which a small amount of water is added to the roasted snowball greens, sealed, and steamed with steam; wherein the seasoning sauce is prepared by mixing 10 parts by weight of edible oil, 2 parts by weight of garlic, 20 parts by weight of perilla oil or sesame oil, 10 parts by weight of soy sauce, and 5 parts by weight of kelp, based on 100 parts by weight of the dehydrated snowball greens. Claim 10 delete

Images