公开(公告)号：KR100807733B1

公开(公告)日：2008-02-28

申请号：KR1020060132115

申请日：2006-12-21

Applicant: 전북대학교산학협력단

Inventor： 신동화 ,  김용석 ,  정도연 ,  양은진

IPC: A23L1/218

CPC classification number: A23L19/20 ,  A23B7/10 ,  A23L29/065

Abstract: A method of producing pickled radish(Danmuji or Takuan) by mixing radishes, rice bran, Stevia leaf powder and yeast extract is provided to prepare high quality pickled radish with good functionality. During the manufacture of pickled radish, rice bran, Stevia powder, succinic acid and yeast extract are added to radishes. For an example, a radish is dried for 14 to 16 days in a plastic greenhouse(vinyl house) and at 30deg.C for 7 to 9 days in a room. Then 50kg dried radish is mixed with 0.5 to 0.6kg rice bran, 0.5 to 0.6kg red pepper seed powder, 0.5 to 0.6kg salt, 0.5 to 0.6kg Gardenia seed powder and 0.05 to 0.06kg Stevia powder and stored at 0 to 15deg.C for 85 to 95 days. In the process, organic acids such as succinic acid, malic acid and the like or yeast extract(powder) are added.

Abstract translation: 提供通过混合萝卜，米糠，甜菊叶粉和酵母提取物生产腌萝卜（丹木吉或塔uan）的方法，以制备具有良好功能的高品质腌萝卜。 在制作腌萝卜的过程中，将米糠，甜菊粉，琥珀酸和酵母提取物加入萝卜中。 例如，在塑料温室（乙烯基房屋）中将萝卜干燥14至16天，并在30℃下在室内干燥7至9天。 然后将50kg干萝卜与0.5〜0.6kg米糠，0.5〜0.6kg红辣椒籽粉，0.5〜0.6kg盐，0.5〜0.6kg栀子籽粉和0.05〜0.06kg甜叶菊粉混合，保存0〜15g。 C为85至95天。 在此过程中，加入琥珀酸，苹果酸等有机酸或酵母提取物（粉末）。