KR100759913B1 - Method for Manufacturing Corned Melon and Corned Melon Obtained Thereby - Google Patents

Abstract

The present invention discloses a method for producing a melon pickled food and a melon pickled food obtained thereby. Specifically, the present invention discloses a method for producing a melon pickled food, and a melon pickled food obtained by immersing the melon in brine, soy sauce, soybean paste, red pepper paste or a mixture thereof.

Melon, pickles, food

Description

Method for manufacturing melon pickled foods and the resulting melon pickled foods {Method for Manufacturing Corned Melon and Corned Melon Obtained Thereby}

The present invention relates to a method for producing a melon pickled food and a melon pickled food obtained thereby.

Pickled foods generally refer to foods obtained by fermentation by microorganisms by salting vegetables or the like for a certain period of time.

In recent years, pickled foods tend to be produced in large quantities according to the development of the processing technology, and until now, vegetable and vegetable such as garlic and cucumber have been used.

The inventors of the present invention tried to find a way to recycle the discarded melon because it is not suitable for distribution as a product during the cultivation process, and as a result of manufacturing pickled foods with immature melon discarded during the cultivation process, the taste, aroma, taste, etc. The present invention has been completed by confirming the fact that this is unexpected.

It is therefore an object of the present invention to provide a method for producing melon pickled foods.

Another object of the present invention is to provide a melon pickled food excellent in taste, aroma and palatability obtained by the manufacturing method.

In one aspect, the present invention relates to a method for producing a melon pickled food.

Method for producing a melon pickled food of the present invention is characterized in that it comprises the step of immersing melon in brine, soy sauce, soybean paste, red pepper paste or a mixture thereof.

In the method for producing a melon pickled food of the present invention, the melon may be a melon (netted melon), cantaloupe, even if the embodiment of the present invention is made with immature melon. (Melon with no bumps on the outside of the fruit and with bumps and vertical grooves), winter melon (melon without bumps or netting even if the outside of the fruit is flat or vertical), musk melon It should be understood to include musk melon (strong scented netmelons and cantaloupe), melon and the like.

Furthermore, in the method for producing a melon pickled food of the present invention, the melon is to be understood as a meaning including all melons that are classified as melons in addition to the melon as illustrated above.

Nevertheless, in the method for producing melon pickled food of the present invention, it is preferable that the melon is an immature melon, in particular, a melon which is not suitable for distribution as a fruit for fruit. In the case of using such immature melon, it is possible to use melon that is artificially discarded in the cultivation process because it has no product value in addition to the effect of obtaining melon pickled food with excellent taste, aroma, and taste in accordance with the purpose of the present invention. Can also have

When the melon is immature melon in the method for producing a melon pickled food of the present invention, the immature melon is defined as including all melon that is not distributed as raw fruit, preferably in the cultivation process because it has no commodity value It is defined as a melon that is artificially discarded.

Moreover, in the manufacturing method of the melon pickled food of this invention, although melon can be used as it is, it is preferable to use it by being cut into two or more parts. When used in more than two quarters, the seed portion inside the melon should be removed prior to the step of soaking the melon in salt or soy sauce. If the melon itself is used in the method for producing the melon pickled food of the present invention, the removal of the seed portion inside the melon is after the ripening step of the melon is completed, if the seasoning step described later is added before the seasoning step It is good to be done. Although the removal of the seed portion is not an essential step in the preparation method of the melon pickled food of the present invention, by removing the seed portion, it is possible to increase the convenience of eating the melon pickled food.

Meanwhile, the method for preparing melon pickled food of the present invention is sufficient as a step of ripening melon in brine, soy sauce, soybean paste, red pepper paste, or a mixture thereof. However, the taste and aroma, the preference, and the taste of the user are considered. In aspect it is preferred to further comprise a seasoning step after the above aging step. When the seasoning step is additionally included, it is preferable to season with red pepper powder, plum liquid, jujube powder, green onion, chopped garlic, sesame oil, and the like. Can be applied.

It is to be understood that the amount of red pepper powder, plum liquid, jujube powder, green onion, chopped garlic, sesame oil, etc., used as the ingredients in this seasoning step is determined according to the user's taste and the like.

Meanwhile, in the method for preparing melon pickled food of the present invention, the melon may be immersed in any one of salt water, soy sauce, soybean paste, red pepper paste, or a mixture thereof, and may be aged. In order to increase the sweetness of the melon by properly removing the moisture of the melon is preferably matured by dipping the melon in brine or soy sauce.

When the ripening step in the method of producing melon pickled food of the present invention is made of brine or soy sauce, it is preferable to include the step of taking out the brine or soy sauce and boiling after the aging step to soften the melon peel. One or more such steps is sufficient, but preferably one or more times and five times or less.

In addition, in order to enhance the taste and aroma of the finally obtained melon pickled foods, the brine or soy sauce is taken out and boiled and poured again after the ripening step (hereinafter referred to as "secondary ripening step" and the preceding step is called "first ripening" Step. "(See Examples 1 and 2 below). The duration of this aging step is determined in consideration of the duration of the first aging step is not particularly limited to a certain time.

In addition, the second aging step may be replaced with the step of taking out the melon and soaking the melon in a soybean paste, red pepper paste or a mixture thereof and immersing it in a jar (see Examples 3 and 4 below). Even through this process, an effect similar to that of the second aging step can be obtained.

As shown in the <Experimental Example>, the taste, aroma, and taste are slightly reduced when mixed with red pepper paste, but when mixed with a mixture of doenjang or red pepper paste and soybean paste, the second ripening roughness and taste and aroma, There was no particular difference in preference.

Instead of the second aging step, take out the melon, soak the melon in a doenjang or red pepper paste or a mixture of them so that when the ripening step is carried out to remove the brine or soy sauce of the previous step to boil and pour once or three times You can still soften the melon peel sufficiently.

On the other hand, as confirmed in the following examples and experimental examples, salt water is put into 80 liters of drinking water 500g salt, 200g sugar, 300ml of vinegar at a concentration of 3% and then stirred until the salt is dissolved and not visually confirmed It would be desirable to have obtained.

On the other hand, the method of manufacturing the melon pickled food of the present invention is melon after cutting for 2 hours or more and the immature melon from which the seed portion is removed soaked in brine, soy sauce, soybean paste, red pepper paste or a mixture thereof for 24 hours It is preferable to go through the dehydration process to remove the water containing, and then to ripen by mixing with sake lees. The reason for this is confirmed in the following experimental example (see Table 1 below).

In particular, the step of ripening the sake gourd is preferably performed at least one when referring to the following Examples and Experimental Examples.

The present invention relates to a melon pickled food obtained by the method for producing a melon pickled food as described above in another aspect.

It should be understood that the melon pickled food of the present invention includes melon pickled foods obtained by applying all the production methods of the preferred embodiment in the method for producing melon pickled food as described above.

Therefore, in the melon pickled food of the present invention, the melon includes all melons of any kind, but is preferably an immature melon, preferably a melon sliced in at least two halves, in which the seed portion inside the melon is removed. It is preferably aged with salt or soy sauce, and the melon is preferably seasoned after ripening. In addition, when the melon is aged with soy sauce or brine, it is preferable to obtain the soy sauce or brine after the aging step, and then boil and pour it. After this step, the melon may be additionally aged through the second stage of aging. desirable. If the second aging step is not performed, it is preferably obtained through the step of ripening in soybean paste or red pepper paste or a mixture thereof in a jar.

The present invention will be described with reference to the following examples. However, the scope of the present invention is not limited to these examples.

<Example> Preparation of melon pickles

Example 1 Preparation Example 1 of Melon Pickled Food

Harvest the immature melon weighing about 100 ~ 200g, remove the faucet part, snowflake part, wash it, cut it into 2 ~ 4 equal parts and remove the seed part.

Add 500 g of salt to 80 liters of drinking water, add 200 g of sugar, 300 ml of 3% vinegar, and stir until the salt is dissolved and not visible to the naked eye.

The cut melon 20kg in a jar and covered with bamboo leaves and then pour the brine prepared above, and presses so that the melon does not float on the water.

After 24 hours, boil the brine in the jar and pour it. Boil and pour at a time interval of about 72 hours and repeat this four times. Pour boiled water the first two times and cool the next two times.

After completion of this process, it is aged for at least 16 days.

Example 2 Preparation Example 2 of Melon Pickled Food

Prepared in the same manner as in <Example 1>, using soy sauce instead of brine.

Example 3 Preparation Example 3 of Melon Pickled Foods

Prepared in the same manner as in <Example 1>, the process of boiling the brine is poured twice and then about 6 days after taking out the melon and soaked in soybean paste in a jar to ripen.

After about 30 days, take out the ripe melon and wash the miso.

Example 4 Preparation Example 4 of Melon Pickled Foods

It was prepared in the same manner as in <Example 3>, but Kochujang was used instead of Miso.

Example 5 Preparation 5 of Melon Pickled Foods

Prepared in the same manner as in <Example 3>, but 3: 1 mixture of doenjang and red pepper paste was used instead of doenjang.

Example 6 Preparation Example 6 of Melon Pickled Foods

Harvest the immature melon weighing about 100 ~ 200g, remove the faucet part, snowflake part, wash it, cut it into 2 ~ 4 equal parts and remove the seed part.

Add 500 g of salt to 80 liters of drinking water, add 200 g of sugar, 300 ml of 3% vinegar, and stir until the salt is dissolved and not visible to the naked eye.

The cut melon 20kg in a jar and covered with bamboo leaves and then pour the brine prepared above, and presses so that the melon does not float on the water.

After about 24 hours, the melon is taken out, dehydrated for about 24 hours, and then mixed with Cheongju Park for about a month.

Example 7 Preparation Example 7 of Melon Pickled Foods

Prepared in the same manner as in Example 6, but using soy sauce instead of brine.

Example 8 Preparation Example 8 of Melon Pickled Foods

It was prepared in the same manner as in <Example 6>, but was stored and matured for 1 month without being mixed with sake.

Example 9 Preparation Example 9 of Melon Pickled Foods

It was prepared in the same manner as in <Example 7>, but was stored and aged for 1 month without being mixed with sake.

Experimental Example Sensory Evaluation Experiments on Pickled Melons

Selected 30 sensory inspectors in Damyang, Jeonnam, Jeonnam, and carried out the inspection training in advance, and then seasoned melon pickled food obtained in Examples 1 to 5 with red pepper powder, plum liquid, jujube powder, green onion, chopped needle, sesame oil, etc. Evaluation was performed.

Sensory evaluation was based on taste, aroma, and palatability as evaluation items, and was very bad (1 point), bad (2 points), moderate (3 points), good (4 points), with respect to taste, aroma, texture and palatability. Very good (5 points) was taken as the reference score.

The results are shown in Table 1 below for the melon pickled foods obtained in each of the above examples, which are the average values of scores evaluated by all 30 agents.

The score is shown up to two decimal places.

As a result of sensory evaluation Classification of melon pickles flavor incense Texture Symbol Melon pickled food of Example 1 4.51 4.41 4.37 4.34 Melon pickled food of Example 2 4.02 3.97 4.04 3.99 Melon pickled food of Example 3 4.17 4.19 4.24 4.21 Melon pickled food of Example 4 3.85 3.76 3.95 3.85 Melon pickled food of Example 5 4.14 4.23 4.11 4.15 Melon pickled food of Example 6 4.62 4.35 4.67 4.58 Melon pickled food of Example 7 4.24 4.10 4.32 4.23 Melon pickled food of Example 8 3.21 3.98 3.13 3.21 Melon pickled food of Example 9 2.99 3.45 3.12 3.01

As can be seen from Table 1, the melon pickled food obtained by the melon pickled food of the present invention is excellent in its taste, aroma, and palatability, regardless of the preparation method thereof.

This shows that the melon, which has not been used as a pickled food, can be used as a pickled food, and since the <Example> and <Experimental Example> are made with immature melon, they are not suitable as a commodity in the cultivation process. To show that it can be recycled.

The results of Table 1 indicate that the salt, soy sauce, miso or red pepper paste, or a mixture of miso and red pepper paste does not make any difference in taste, aroma, and taste when preparing pickled foods with melon. This shows that the melon itself is very suitable as a pickled food, which can be said to have been confirmed for the first time by the present invention.

On the other hand, when the melon is prepared with red pepper paste in Table 1, the taste, aroma, and taste are slightly lower than those prepared with a mixture of doenjang or other miso and red pepper paste (this is a hot taste of red pepper paste, such as the hot taste of red pepper paste). And the overall sensory evaluation results are high, which further supports the fact that the melon itself, as already described above, is suitable as a pickled food.

On the other hand, the melon pickled food of <Example 1> and the melon pickled food of <Example 6> showed the highest sensory evaluation as a whole, which is compared with other melon pickled foods of <Example>, which has a specific composition ratio It is believed to be due to the use of sake lees.

As described above, the present invention can provide a method for producing melon pickled foods.

In addition, according to the present invention can provide a melon pickled food excellent in taste, aroma and preference obtained by the method.

In particular, when the method of manufacturing the melon pickled food of the present invention uses immature melon can promote the recycling of melon that is not artificially discarded during the cultivation or the product can not be distributed as a product, which in turn eliminates the cause of environmental pollution Can be the result.

Claims (7)

Immersing immature melon chopped in at least two equal parts and removed from the seed portion in brine or soy sauce for aging, and repeating the boiling and pouring process of the brine or soy sauce after the aging step 1 to 5 times. Method of manufacturing melon pickles. The method of claim 1, The manufacturing method further comprises the step of seasoning after repeating the process of taking out brine or soy sauce to boil and pour 1 to 5 times, the seasoning step is red pepper powder, plum liquid, bamboo leaf powder, green onions, chopped garlic and sesame oil Method for producing a melon pickled food, characterized in that it is added to. delete The method of claim 1, The brine is prepared by putting 500 ml of saline, 200 g of sugar, 300 ml of vinegar at a concentration of 3% in 80 liters of drinking water, and then stirring until the salt is dissolved and not visually confirmed. delete delete The melon pickled food obtained by any one of Claims 1, 2, and 4.