KR100953886B1 - Manufacturing method of pickled jujube containing wild plants - Google Patents

Abstract

PURPOSE: A manufacturing method of jujube pickle containing wild plant extract is provided to increase income by increase consumption of jujube, and to improve original flavors and tastes of the jujube by aging and mixing jujube with wild plant extract, jujube slices and glucose. CONSTITUTION: A manufacturing method of jujube pickle containing wild plant extract comprises a step for manufacturing jujube red pepper paste by mixing cayenne pepper 52~72 weight%, fermented soybean powder 18~24 weight%, jujube extract 3~7 weight%, malt extract 3~7 weight%, glutinous rice flour 3~7 weight%, and salt 1~3 weight% and a step for manufacturing the jujube pickles by mixing jujube red pepper paste 36~50 weight%, wild plant extract 8~14 weight%, jujube pieces 38~44 weight%, and water of 4~6 weight% with glucose.

Description

Manufacturing method of pickled jujube containing wild plants}

The present invention relates to a method for manufacturing jujube stew containing Sanyacho, and the jujube extract mixed with jujube red pepper, Sanyachocho extract, cut jujube, starch syrup, and then ripening, instead of the peculiar smell and strong salty taste produced in general pickles In addition to the inherent aroma and sweet taste of jujube, the consumption of jujube can be increased to improve the income of jujube farmers.

Our nation has a unique food culture since ancient times, and is representative of fermented foods such as kimchi and pickles such as pickles.

The fermented food kimchi is mixed and fermented by adding various ingredients such as Chinese cabbage and radish, garlic, ginger and seasonings such as red pepper powder and seasoning, and fermented salt. It contains a large amount of vitamins and is rich in lactic acid bacteria, which is very beneficial to the human body as well as excellent tonic effect.

In addition, pickled food pickles are pickled vegetables, fruits, etc. in salt, miso, soy sauce, red pepper pastes, such as pickles or mixed seasoning liquid, such as a method of cutting off the soy sauce and poured them into the ingredients to make pickles, and then eat, Pickled in salted water, seasoned when eaten, and put in red pepper paste to eat.

In particular, pickles are not only made of various ingredients, such as vegetables, fruits, etc., but also can be prepared in various forms of pickles by using various seasoning liquids such as salt, miso, soy sauce, and red pepper paste to pickle the main ingredients.

However, pickles contain salt (sodium), which may cause high blood pressure, kidney disease, and the like, and due to the inherent aroma of pickles when ingested, it is difficult to be used as a side dish in general homes and Korean restaurants.

Therefore, the method of adding sugar to reduce the amount of salt contained in pickles is being sought, but the material is softened by the action of enzymes secreted from pickles and grown bacteria during storage. It is easily decomposed by the problem that the original state of the material is not maintained.

On the other hand, jujube is a cultivated fruit that is easy to cultivate and has good shelf life as it is suitable for the climate of Korea, and contains nutrients such as protein and fat and 36 kinds of various inorganic elements, especially vitamin C and vitamin B groups. , Calcium, phosphorus and other nutrients are said to contain a lot of natural vitamins. In addition, the moisture content of the green jujube is 74%, the red jujube raw water is 60%, and the dry jujube is 30%. The major components of jujube are 28% glucose and fructose, and 1.5% protein. The ethanol extract of jujube was administered to rats with damaged liver, and it has been reported that the recovery and protection effect of damaged liver is good. In oriental medicine, jujube is used as an emollient tonic, steaming and drying ripe jujube to reduce heat when eaten, and it is known to thin constipation to eliminate constipation and to cough. There is a research report that the jujube contains a lot of ingredients that activate Cyclic AMP).

In particular, jujube production has peaked in the last five years, from 12,600 tonnes in 1994 to 14,000 tonnes in 1996, and then continues to decline. In the past, most of domestic jujube has been mainly consumed only as herbal medicine or dehydration products, but since 1994, demand for jujube has increased due to the development of new jujube drinks. However, as the consumption of jujube drink decreases, the amount of jujube processing has decreased significantly. Therefore, since jujube farmers need to support the income of jujube farmers by expanding consumption through the development of new products, jujube processing is produced and sold in the market. In addition to improving the quality of products, the development of new products is required.

Invented to solve the above problems and circumstances,

Jujube extract mixed with jujube red pepper, Sanchocho extract, diced jujube, and starch syrup are mixed and matured to add the unique flavor and sweetness of jujube instead of the peculiar smell and strong salty taste of general pickles. The purpose of the present invention is to provide a method for manufacturing jujube containing fermented soybean paste, which can increase the income of farmers who grow the jujube.

The method for manufacturing jujube stew containing Sanyacho in the present invention for achieving the above object,

A jujube extract extraction step (first step) of extracting the jujube extract by adding the selected jujube to purified water at 100 to 140 ° C .; Red pepper powder, buckwheat powder, jujube red pepper extract of the first step, malt extract, glutinous rice flour, salt, and then mixed to produce a jujube red pepper to prepare the jujube red pepper (second step); Sanyacho extract extract step (third step) of mixing the selected wild grass with purified water of 100 ~ 140 ℃ and extract the wild grass extract by applying heat; A jujube trimming and cutting step (fourth step) of washing the jujube selected in the first step, removing seeds, and cutting them to a predetermined size; A mixing step (5th step) of mixing the jujube pepper of the second step, wild vegetable extract of the third step, cut jujube of the fourth step, and starch syrup; After the jujube jujube of the fifth step is put into a container, it is characterized by consisting of a ripening step (sixth step) for 15 to 60 days low temperature aging.

The method of manufacturing jujube stew containing Sanyacho according to the present invention,

Unlike common pickles, the salt content can be minimized to prevent cardiovascular diseases such as high blood pressure and heart disease, and can be used as a side dish in general homes and Korean restaurants.

As jujube is the main ingredient, instead of the peculiar smell and strong salty taste of general pickles, the aroma and sweetness of jujube are added, which not only improves the aroma and taste of pickles but also increases the consumption of jujube. This can be improved.

Hereinafter, the manufacturing method of the present invention according to the accompanying drawings in detail as follows.

Figure 1 is a process flow diagram schematically showing a manufacturing method using a method of manufacturing jujube containing Sanyacho according to the present invention.

1. Jujube extract extraction process (1st process)

In the process of extracting the selected jujube,

Selected jujube is mixed with purified water at 100 ~ 140 ℃ and heat is extracted to extract jujube extract.

At this time, the solid content of jujube extracted in purified water is characterized in that the extraction until 30 to 60% by weight.

Extracting until the solid content of jujube extracted in purified water is 30 ~ 60% by weight to extract the unique aroma and taste of jujube, and when the solid content of jujube extracted in purified water is less than 30% by weight, It may not be enough to extract the flavor and taste, if the solid content of jujube extracted in purified water is more than 60% by weight may change the flavor and taste of jujube.

In addition, the jujube selected above is the jujube which is not decayed or the wound is removed, and the method of selecting jujube is obvious to those skilled in the art, so a detailed description thereof will be omitted.

In addition, the jujube selected above is raw jujube or dried jujube.

2. Jujube red pepper manufacturing process (2nd process)

In the process of manufacturing jujube red pepper paste,

Red pepper powder, buckwheat powder, jujube extract of the first step, malt extract, glutinous rice flour, salt after mixing for 30 to 60 days to prepare a jujube pepper.

Here, red pepper powder, buckwheat powder, jujube extract, malt extract, glutinous rice powder, and salt are mixed and aged to be called jujube red pepper paste.

At this time, the jujube pepper is 52-72% by weight of red pepper powder, 18-24% by weight of buckwheat powder, 3-7% by weight of jujube extract, 3-7% by weight of malt extract, 3-7% by weight of glutinous rice powder, It is characterized by mixing with 1-3% by weight of salt.

In addition, the red pepper powder, buckwheat flour, malt extract, and glutinous rice powder mixed above are obvious to those skilled in the art, and thus, detailed descriptions thereof will be omitted.

3. Sanyacho extract extraction process (3rd process)

In the process of extracting the selected wild grass,

Selected wild vinegar is mixed with purified water at 100 ~ 140 ℃ and heat is extracted to extract the wild vinegar extract.

The above-mentioned Sanyacho means a variety of plants that grow in the mountains and fields regardless of the type.

In addition, not only specific parts such as leaves, stems, fruits, etc., but all parts are used according to a user's choice.

At this time, the wild vinegar, naseul, moth, soothe, arranging, plantain, mugwort, bear odor, deodeok, thistle, 칡, round, donkey, bellflower, raspberry, dolmul, buttercup, cone, motherwort, sesame, giraffe, leek, swelling It is characterized by using one or a mixture of two or more.

In addition, it is preferable to mix in the same amount when two or more used Sanyacho is mixed.

And, it is characterized in that the extracted until the solid content of Sanyacho in the purified water is 10 to 30% by weight.

Extracting until the solid content of wild vinegar in purified water until 10-30% by weight is to extract the unique aroma and taste of wild vinegar, and when the solid content of wild vinegar extracted in purified water is less than 10% by weight, The taste may not be sufficiently extracted, and the aroma and taste of the wild vinegar may be altered when the solid content of the wild vinegar extracted in purified water is more than 30% by weight.

4. Jujube trimming and cutting process (4th process)

In the process of cutting and cutting jujube,

After washing the jujube selected in the first step, the seeds are removed, cut into a constant size.

Here, cutting the trimmed jujube to a certain size is intended for easy intake by those who eat the jujube pickles, the size of the cut jujube is cut according to the taste of the manufacturer, regardless of size.

5. Mixing process (5th process)

In the process of mixing jujube red pepper paste, wild grass, cut jujube, syrup,

The jujube pepper of the second step, the wild vinegar extract of the third step, the cut jujube of the fourth step, the starch syrup is mixed.

At this time, it is characterized in that 36 ~ 50% by weight jujube pepper, 8 ~ 14% by weight of Sanchocho extract, 38 ~ 44% by weight cut jujube, 4 ~ 6% by weight of starch syrup.

Here, the jujube red pepper, Sanyacho extract, a cut jujube, a mixture of starch syrup is called a jujube dumpling.

6. Aging process (6th process)

In the process of aging jujube pepper in a container and aging,

After putting the jujube pickles of the fifth step into a container, they are aged at low temperature for 15 to 60 days.

The low temperature aging is a general aging method, it is matured while maintaining a temperature of 5 ~ 15 ℃ in a place not exposed to the sun.

The fermentation of jujube pickles in a container for 15 to 60 days is to improve the taste and aroma of the jujube pickles, which are introduced into the jujube with the jujube red pepper paste, Sanyacho extract, and starch syrup.

If the jujube pickles are aged in less than 15 days after being put in a container, the jujube red pepper paste, wild vinegar extract and syrup are not sufficiently introduced into the cut jujube. In the case, due to the salt of the jujube red pepper, the water of the cut jujube is eluted to the outside, thereby reducing the texture.

In addition, the container containing the jujube pickles is the same as the container for aging the general pickles, preferably using an oncgi made of ocher.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Jujube pickles prepared according to the present invention

The jujube extract is mixed with purified water at 120 ° C., and heated to extract the jujube extract until the solid content of the jujube is 45% by weight.

Then, 61 kg of red pepper powder, 22 kg of mew flour, 5 kg of jujube extract, 5 kg of malt extract, 5 kg of glutinous rice powder, and 2 kg of salt are mixed and matured to prepare jujube pepper.

Then, the selected horseradish, bitter gourd, soothe, arbor, plantain, mugwort, bear odor, reddish, thistle, 칡, roundle, donkey, bellflower were mixed in the same weight, and then mixed with purified water at 120 ℃, and the heat content was Sanyacho extract is extracted by extracting until 20% by weight.

Then, after washing the selected jujube, the seeds are removed and then cut.

Then, the 45kg jujube red pepper paste, 11kg Sanyacho extract, 39kg cut jujube, 5kg syrup is mixed to prepare a jujube stew, and put into an pottery made of loess and aged at 10 ° C. for 45 days. .

Comparative Example: Plum pickles prepared according to a general method

After washing the selected plums, the seeds are removed, cut, and soaked in brine.

Then, 39kg plums, 56kg general red pepper paste, 5kg starch syrup prepared in the brine are mixed to prepare plum pickles, and are aged at 25 ° C. for 30 days.

Experiment 1: sensory test

Jujube pickles prepared according to the present invention (Example) and plum pickles prepared according to the general method (comparative example) sensory test agent (30 people (15 men, 15 women) with sensory test experience more than 2 years) The sensory test was carried out by dividing the taste, color, aroma, texture, and overall preference into a sensory test (five-point measuring method; 1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 1.

Salty Spicy sweetness Overall preference Example 4 5 5 5 Comparative example 3 4 3 3

As can be seen from Table 1, in all items of the sensory test, the Example shows a higher score than the comparative example.

Here, in the salty and spicy taste, the score of the example is higher than that of the comparative example because the amount of the mixed red pepper paste is less salty and spicy than the comparative example as the example is less than that of the comparative example.

Particularly, in the case of the general red pepper paste mixed in the comparative example, cardiovascular diseases such as high blood pressure and heart disease may be caused due to the high salt content, but the jujube red pepper mixed in the embodiment has less salt content than the common red pepper paste, Mixing the extract can also help prevent cardiovascular disease.

The sweetness of the Example is higher than that of the Comparative Example because the sugar content of the Jujube of the Example is higher than that of the Plum of the Comparative Example.

As described above, the embodiment is shown as a high score in the salty, spicy, and sweet compared to the comparative example and at the same time the overall preference is also shown as a high score can be consumed casually for both sexes.

1 is a process flow diagram schematically showing a method for manufacturing jujube stew containing wild vinegar according to the present invention.

Claims (6)

delete delete In the manufacturing process of jujube red pepper, the jujube red pepper is 52-72% by weight of red pepper powder, 18-24% by weight of buckwheat powder, 3-7% by weight of jujube extract, 3-7% by weight of malt extract, and 3-7% by weight of glutinous rice. A method for producing jujube stew containing San-yacho, characterized in that it is mixed with powder and 1 to 3% by weight of salt. delete delete Jujube-containing jujube, characterized by mixing 36-50% by weight of jujube red pepper, 8-14% by weight of wild vegetable extract, 38-44% by weight of cut dates, and 4-6% by weight of starch syrup Pickles manufacturing method.

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