KR101278252B1 - Method for preparing sea tangle pickle, and sea tangle pickle prepared thereby - Google Patents

Abstract

The present invention relates to a kelp pickle and a method for preparing the same, and after washing and ripening kelp with seawater, cooling and mixing with seasoning solution (soy sauce, soju, sugar, onion, vinegar vinegar, double vinegar, garlic and green pepper) By preparing kelp pickle by aging at low temperature, it does not generate osmotic pressure unlike osmotic pressure when washing kelp with fresh water, and it does not volatilize with sea water for a short time so that flavor of kelp can not be volatilized to enhance flavor. Since the vinegar is added in a certain amount during seasoning, it has a sour taste and sterilization effect, so it is easy to be stored for a long time, and it contains Cheongyang pepper to remove the fishy taste of kelp, and it has a clean and spicy taste suitable for Korean taste. The texture and flavor of kelp is good and the taste is excellent.

Description

Method for preparing kelp pickle and kelp pickle prepared therefrom {Method for preparing sea tangle pickle, and sea tangle pickle prepared thereby}

The present invention relates to a kelp pickle, and more particularly, to wash and ripen kelp with seawater and then cooled, mixed with cold seasoning and low-temperature marinated kelp pickle and excellent taste of kelp without the smell of kelp and its preparation It is about a method.

 Because pickles can be stored for a long time and can be used at any time, many families in the West make and store various kinds of pickles, and they are widely used for appetizers, sandwiches, salads, decoration of cold dishes, or curry dishes. There are various ways of pickling, but there are usually methods of pickling with seasoned vinegar mixed with sugar, salt and vinegar, and fermenting them with salt water mixed with spices. Ingredients include cucumbers, small onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, mushrooms, cherries, and olives. Spices vary depending on the ingredients, but include bay leaves, cinnamon, nutmeg, dill, parsley, sage (sage), red pepper, garlic, and pepper. For long-term storage, sterilize the jars by heat sterilization and store them in a cool dark place.

As described above, a method for manufacturing pickles using various materials has been developed. In particular, Korean Patent Publication No. 2009-72590 discloses melon as vinegar, vitamin C, calcium lactate, citric acid, syrup, oligosaccharide, melon and soy sauce. Melon pickle prepared by aging with seasoning liquid, including Korean Patent No. 490921, adds a seasoning liquid mixed with water, sugar and vinegar at a predetermined ratio, and an antiseptic mixed with red pepper, ginger, whole pepper, and bay leaf. Turnip pickles prepared by aging at a temperature, Korean Patent No. 47373 is a green tea pickle prepared by immersing green tea leaves in a seasoning solution containing salt, vinegar, sugar, Korean Patent Publication No. 2003-70792, Mustard seed, coriander Onion pickles prepared with seasoning liquids, including dill seeds, high fructose, salt and white sugar, Korean Patent No. 648045 discloses vinegar, sugar, salt, bay leaf, whole pepper, statistics blood, ginger, hemp , Seaweed pickle prepared with a sauce containing apple juice, lemon zest and dill leaves, Korean Patent No. 479396, shredded in a direction perpendicular to the fibrous direction of the Chinese cabbage and dried naturally, and then mixed carrots and onions as a subsidiary material and Shinhwa sugar, Boiled pickles prepared by mixing and mixing with anchovy sauce boiled with glacial acetic acid, sugar, and ginger Plum pickle, Korean Patent No. 557818 discloses seaweed pickles prepared with a seasoning liquid containing high fructose, water, vinegar, salt, glycine, taste liquor, sorbitol, calcium chloride, cinnamon and allspice.

On the other hand, Laminaria is a genus of seaweed kelp, a seaweed, which is a seaweed that has been widely edible since the Three Kingdoms. Kelp contains a dietary fiber called alginic acid, which is effective in lowering cholesterol and blood pressure. The slimy component of kelp is alginic acid, which inhibits digestion and absorption of cholesterol or protein in the intestine. It is effective for constipation and colorectal cancer. In addition, it is effective in preventing hypertension and arteriosclerosis, such as preventing blood clots or the synthesis of cholesterol in the liver, and contains a lot of iodine (I), which is used to make thyroid hormones. Good and alginic acid contained in kelp inhibits the digestion and absorption of glucose, so it prevents the rapid rise of blood sugar or lowers blood sugar, which helps with diabetes. It is rich in vitamins C and E, which are good for the skin, to make the skin shiny and elastic. It contains calcium, vitamin K ₂ and magnesium, which helps to strengthen bones and prevent osteoporosis. It contains a large amount of zinc and sulfur, which is good for preventing and improving hair loss, and rich in potassium, which is excellent for preventing hangovers and preventing liver diseases.

Therefore, a product using kelp having the above-described efficacy has been developed, and in particular, Korean Laid-Open Patent Publication No. 2003-72282 discloses kelp extract concentrate and pectin, sugar, and acid-added kelp jelly, and Korean Patent No. 301617. Kelp noodles prepared using kelp, Korean Laid-Open Patent No. 2007-95738 discloses aged kelp seasoned with kelp, garlic, vinegar, oligosaccharides, sugar, soy sauce, licorice, wolfberry, and Schisandra chinensis. And the like are disclosed.

However, as described above, processed foods using kelp are usually added to powdered kelp, or extract extracted from health functional ingredients from kelp, and processed to directly consume kelp due to its hard texture and fishy taste. Food development is insufficient.

Thus, the present inventors conducted a thorough study of a method for directly ingesting kelp containing a large amount of physiologically active ingredients as described above, after washing and ripening kelp with seawater, cooling, mixing with a seasoning solution and low temperature aging. When the kelp pickle is prepared, the kelp is soft and chewy and does not have a fishy taste.

Therefore, the problem to be solved by the present invention is to clean and kelp kelp with seawater to directly ingest the kelp containing a large amount of useful ingredients for health, cooled, mixed with seasoning solution and low-temperature aging kelp soft and chewy and fishy The present invention provides a method for preparing kelp pickles without savoring and excellent in kelp aroma.

Method for producing a kelp pickle according to the present invention to solve the above problems,

Washing kelp with seawater (step 1);

Step of ripening kelp washed in the first step in 95 ~ 100 ℃ sea water for 5 to 10 seconds (step 2);

Cooling kelp ripened in the second step in 15 ~ 25 ℃ fresh water (3 steps);

Cutting the kelp cooled in the third step (step 4);

Mixing 40 to 60% by weight of kelp and 40 to 60% by weight of seasoning solution cut in step 4 (step 5); And

5 days low temperature aging of kelp mixed with seasoning solution at 0 ~ 5 ℃ for 24 hours (step 6);

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Hereinafter, a method for manufacturing a kelp pickle according to the present invention will be described in detail according to each process.

The present invention may include a step of removing an irreversible portion such as a root portion and a damaged portion of the raw kelp before one step of washing the kelp with seawater.

Through one step of washing the kelp with seawater, such a phenomenon as osmotic pressure appearing when the kelp is washed with fresh water does not occur and thus the juice of the kelp may be prevented from being lost.

By removing the foreign body on the surface of the kelp through the two steps to prepare the washed kelp in 95 ~ 100 ℃ seawater at the same time it can gently change the texture of hard and stiff kelp. In addition, it is possible to enhance the flavor of kelp and at the same time sterilize the kelp by cooking it in seawater for a short time. When the cooking time exceeds 10 seconds, since the flavor component is volatilized and the flavor is lowered, it is not preferable.

In the cooking process of the present invention, seawater is used, which generally contains various salts such as sodium chloride, magnesium chloride, magnesium sulfate, calcium sulfate, potassium sulfate, potassium carbonate and magnesium bromide at an average concentration of about 3.5%. However, by cooking the kelp in such seawater, it is possible to minimize the loss of various minerals of kelp and enhance the flavor of kelp to the maximum.

Through the three processes of cooling the ripened kelp, no loss of juice occurs even if the kelp is in contact with fresh water, thereby making it possible to produce a kelp pickle having excellent texture.

The four steps of cutting the cooled kelp may include cutting to a bite-sized size, preferably 3 × 4 cm.

In the five steps of mixing the cut kelp and seasoning solution is seasoning solution soy sauce 10-30 parts by weight, soju 10-30 parts by weight, sugar 5-18 parts by weight, onions 4-24 parts by weight, brewing vinegar 3-23 weight Boil, 2 times the vinegar 0.8-11 parts by weight, garlic 0.2-12 parts by weight and Cheongyang pepper 0.4-14 parts by weight and boiled for 30 minutes to 2 hours and then produced by filtration.

When the vinegar is added in a certain amount of vinegar, the taste is good and the taste is good. The acidity of the seasoning solution is pH 4, so it can be stored for a long time at room temperature. The taste is good, so the taste is good. If the added amount of Cheongyang pepper is less than 0.4 parts by weight, the taste may not be spicy and may be lowered. If it exceeds 14 parts by weight, the taste may be strong and the taste may be lowered.

6 process of low temperature ripening kelp mixed with the seasoning solution is a low temperature ripening kelp mixed with the seasoning solution, so the texture and flavor of kelp is good, the taste is excellent, and the texture and flavor is low when the low temperature aging temperature exceeds 5 ℃ As it falls, the preference may be lowered.

The kelp pickle according to the present invention does not cause osmotic pressure because the kelp pickle is washed with sea water, and no juicy loss occurs, and the stiff texture of kelp can be changed smoothly through the process of ripening with sea water for a short time, and the flavor component is not volatilized. It can improve flavor and at the same time sterilization effect, and it is possible to minimize the loss of various minerals contained in kelp by using kelp as seawater and to prevent the loss of juicy when it comes in contact with fresh water after cooling kelp. Can be.

In addition, the seasoning solution used in the production of kelp pickles contains a large amount of vinegar, so it tastes sour and easy to store for a long time, and it contains cheongyang pepper to remove the fishy taste of kelp and clean and spicy taste that suits Korean taste. Naga, kelp and seasoning solution after mixing at low temperature, the texture and flavor of kelp is good, the taste is more excellent.

1 is a process chart sequentially showing a manufacturing process for manufacturing a kelp pickle according to the present invention.

Hereinafter, the present invention will be described in the following examples. The invention is illustrated by the following examples, but is not limited thereto.

Example 1 Preparation of Kelp Pickle

Irreplaceable sites such as roots and damaged areas of kelp were removed. The pretreated kelp was washed with seawater and then boiled for 5 seconds at 100 ° C. The ripe kelp was cooled at 15 ° C. for 5 minutes and cut to 3 × 4 cm. Soy sauce 1kg, shochu 1kg, sugar 1.8kg, onion 2.1kg, brewed vinegar 1.7kg, double vinegar 1.1kg, garlic 0.5kg and Cheongyang pepper 0.8kg was mixed and boiled for 30 minutes and filtered to prepare a seasoning solution. . 3 kg of the cut kelp and 3 kg of the seasoning solution were mixed uniformly and aged at 72 ° C. for 72 hours to prepare kelp pickles.

<Examples 2-4> Kelp Pickle Preparation

In the same manner as in Example 1, using the same amount of kelp and kelp each seasoning solution prepared under the same conditions as in Table 1 to prepare a kelp pickle of Examples 2 to 4.

<Comparative Example 1> Preparation of kelp pickle (washed with fresh water and cooked)

In the same manner as in Example 1, the kelp was washed with fresh water and not ripened seawater to prepare kelp pickles.

<Comparative Example 2> Preparation of kelp pickle (washed with 3.5% aqueous salt solution and cooked)

In the same manner as in Example 1, but kelp was washed and ripened with an aqueous solution of 3.5% salt of the same salt concentration as seawater to prepare a kelp pickle.

<Comparative Example 3> Preparation of kelp pickle (cooling process omitted)

In the same manner as in Example 1, but omitting the process of cooling the boiled kelp to prepare a kelp pickle.

<Comparative Example 4> Preparation of kelp pickle (Kyoto aging)

In the same manner as in Example 1, but after mixing the kelp and seasoning solution ripened, 72 ℃ room temperature at 20-25 ℃ to prepare a pickle.

Comparative Example 5 and 6 Preparation of Kelp Pickle

In the same manner as in Example 1, but using the seasoning solution prepared under the same conditions as in Table 1 to prepare a kelp pickle of Comparative Examples 5 and 6.

division
Usage (kg) Soy sauce Soju Sugar onion Brewed Vinegar Double vinegar garlic Cheongyang pepper Example 1 One One 1.8 2.1 1.7 1.1 0.5 0.8 Example 2 2 2 1.6 1.5 1.3 0.9 0.3 0.4 Example 3 3 3 0.5 0.4 0.3 0.2 1.2 1.4 Example 4 1.34 1.34 2.48 2.4 2.3 0.08 0.02 0.04 Comparative Example 1 One One 1.8 2 1.6 One 0.8 0.8 Comparative Example 2 One One 1.8 2 1.6 One 0.8 0.8 Comparative Example 3 One One 1.8 2 1.6 One 0.8 0.8 Comparative Example 4 One One 1.8 2 1.6 One 0.8 0.8 Comparative Example 5 2 2 1.6 1.5 1.3 0.9 0.3 0.004 Comparative Example 6 2 2 1.6 1.5 1.3 0.9 0.3 1.9

<Test Example 1> Sensory evaluation of kelp pickles according to the manufacturing process

The sensory evaluation of the kelp pickles prepared in Examples 1 to 4 and Comparative Examples 1 to 6 was performed.

Thirty men and women were randomly selected for the texture of the kelp pickles (smooth and chewy), fishy taste and kelp aroma and spicy taste by the 7-point scale method for the kelp pickles prepared in Examples 1 to 4 and Comparative Examples 1 to 6. Preference was also evaluated. The evaluation results are shown in Table 2 below.

<Evaluation Criteria>

-Texture

1: very stiff and tough

3: stiff and tough

5: slightly soft and chewy

7: soft and chewy

-Fishy and kelp flavor

1: very light and no kelp

3: Less kelp scent while lightening

5: Slightly lightened, but the smell of kelp is normal

7: Strong kelp aroma without shining

-Preference for spicy taste

1: very bad

3: bad

5: Good

7: Very good

division Texture (soft and chewy) Fishy taste and kelp flavor Spicy taste symbol Example 1 6.5 6.6 6.5 Example 2 6.7 6.5 6.7 Example 3 6.6 6.5 6.4 Example 4 6.5 6.6 6.3 Comparative Example 1 3.7 3.8 6.5 Comparative Example 2 4.1 4.2 6.5 Comparative Example 3 3.9 5.4 6.5 Comparative Example 4 4.5 4.3 6.5 Comparative Example 5 6.2 6.2 2.5 Comparative Example 6 6.1 6.3 2.7

As shown in Table 2, the kelp pickles of Examples 1 to 4 prepared by washing and ripening kelp with seawater, cooling, mixing with low-temperature aging solution, and washing and cooking kelp with fresh water instead of seawater Comprising the kelp pickle of Comparative Example 1 prepared, including the step of cooling the kelp and omitting the kelp pickle of the Comparative Example 3 and the cooled kelp with seasoning solution and then aged at room temperature, not low temperature prepared The kelp pickle of Comparative Example 4 was found to be softer, chewy, without a fishy taste, and has an excellent kelp aroma.

In addition, the kelp pickle of Comparative Example 2 prepared by washing and ripening with a 3.5% aqueous solution of salt was prepared using the same salt concentration as that of seawater. Although it contains chlorine, seawater contains magnesium chloride, magnesium sulfate, calcium sulfate, potassium sulfate, potassium carbonate, and magnesium bromide in addition to sodium and chlorine. The taste of kelp is excellent because it shows good taste.

The kelp pickle of Comparative Example 5 prepared by adding a smaller amount than the added amount of Chungyang pepper according to the present invention was found to have a low preference since it has a low content of Cheongyang pepper and has little or no spicy taste. The prepared kelp pickle of Comparative Example 6 was found to have low palatability because it has a high cheongyang pepper content and a strong spicy taste.

Therefore, in the embodiments 1 to 4 according to the present invention, the kelp pickle prepared through the process of washing kelp with seawater, ripening in seawater, cooling, cutting, mixing with seasoning solution and aging at low temperature, the texture of the kelp is soft and chewy. The taste of kelp is excellent without the fishy taste, and it is confirmed that the mixture of Cheongyang pepper is 0.4 ~ 14 parts by weight, and it has a clean, spicy taste and excellent taste.

Claims (3)

Removing the indelible portion of kelp, washing with sea water (step 1);
Step of ripening kelp washed in the first step in 95 ~ 100 ℃ sea water for 5 to 10 seconds (step 2);
Cooling kelp ripened in the second step in 15 ~ 25 ℃ fresh water (3 steps);
Cutting the kelp cooled in the third step (step 4);
Seaweed 40-60% by weight and 10-30 parts by weight of soy sauce, 10-30 parts by weight of soju, 5-18 parts by weight of sugar, onions 4-24 parts by weight, vinegar 3-23 parts by weight, 2 Mixing 0.8 ~ 11 parts by weight of cabbage vinegar, 0.2 ~ 12 parts by weight of garlic and 0.4 ~ 14 parts by weight of Cheongyang pepper, boil for 30 minutes to 2 hours, and then mix 40 ~ 60% by weight of the seasoning solution prepared by filtration (5 steps) ; And
5 days low temperature aging of kelp mixed with seasoning solution at 0 ~ 5 ℃ for 24 hours (step 6);
Method of producing a kelp pickle, characterized in that it comprises a. delete Kelp pickles prepared by the method of claim 1.

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