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公开(公告)号：KR101300602B1
公开(公告)日：2013-08-27
申请号：KR1020100119770
申请日：2010-11-29
Applicant: 충남대학교산학협력단
Abstract: 본 발명은 항산화활성과 이화학적, 관능적 특성이 우수한 무정과 및 그 제조방법에 관한 것으로, 보다 상세하게는 무를 당침하여 제조하는 무정과의 제조방법에 있어서, (A) 무를 슬라이스하여 소금물에 데친 후 물기를 제거하는 단계; (B) 물기를 제거한 무에 물과 당, 생강즙, 유자 및 강황을 넣고 조리는 단계; 및(C) 조려진 무를 건조하는 단계;를 포함하여 제조되는 것을 특징으로 하는 무정과의 제조방법에 관한 것이다.
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公开(公告)号：KR1020120058124A
公开(公告)日：2012-06-07
申请号：KR1020100119770
申请日：2010-11-29
Applicant: 충남대학교산학협력단
Abstract: PURPOSE: Candied radish slices having excellent anti-oxidation ability, and a producing method thereof are provided to use ginger, citron, and turmeric to improve the functionality of the candied radish slices. CONSTITUTION: A producing method of candied radish slices comprises the following steps: slicing fresh radish, and parboiling the radish slices before removing the moisture; mixing the radish slices with water, saccharide, ginger juice, citron, and turmeric, and boiling the mixture after adding lemon or organic acid, and agar; and drying the boiled radish slices. 100 parts of radish slices by weight are mixed with 20-40 parts of ginger juice by weight, 20-60 parts of citron by weight, and 0.04-0.16 parts of turmeric by weight. The saccharide is selected from the group consisting of honey, grain syrup, sugar, and oligosaccharide, and 25-75 parts of saccharide by weight is mixed with 100 parts of radish slices by weight.
Abstract translation: 目的：提供具有优异的抗氧化能力的甜萝卜片及其制备方法，以使用姜，柚子和姜黄来提高糖渍萝卜片的功能。 构成：将萝卜切片的制作方法包括以下步骤：切片新鲜的萝卜，并在除去水分之前对萝卜片进行煮沸; 将萝卜切片与水，糖，姜汁，柚子和姜黄混合，加入柠檬或有机酸和琼脂后煮沸混合物; 并烘干萝卜片。 将100份重量的萝卜片与20-40份姜汁重量，20-60份柚子重量和0.04-0.16份姜黄重量混合。 糖类选自蜂蜜，谷物糖浆，糖和寡糖，25-75重量份的糖与100重量份的萝卜片混合。
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