KR101292246B1 - Dish of sweet persimmon dried slices and seasoned with red pepper paste, manufacturing method thereof - Google Patents

Abstract

The present invention relates to a low salt sweet persimmon pickles and a method for manufacturing the same, and more particularly, to a low salt sweet persimmon pickles with reduced saltiness and improved palatability.
The low salt persimmon pickle of the present invention is aged by immersing in red brine and mixing dried persimmon and red pepper paste sauce containing plum extract. In addition, the method for producing a low salt persimmon pickle includes a dipping step of dipping sweet persimmon in saline, a drying step of drying the persimmon, and a ripening step of mixing the persimmon with red pepper paste sauce containing plum extract.

Description

Dish of sweet persimmon dried slices and seasoned with red pepper paste, manufacturing method

The present invention relates to a low salt sweet persimmon pickles and a method for manufacturing the same, and more particularly, to a low salt sweet persimmon pickles with reduced saltiness and improved palatability.

Generally, pickles are foods made by soaking radish, cucumber, garlic, and fruit in soy sauce, miso, red pepper paste, or vinegar for a long time. Pickled pickles are a type of sesame and the principle is that when the raw vegetables are pickled in salt water, the cell fluid components of the raw vegetables are taken out as pickles by osmotic pressure, and the cell fluid components of the vegetables are decomposed due to the propagation of microorganisms. Or it makes seasonings, which, together with salt, get into the cell tissue of the vegetable to give it a special taste and aroma.

Pickles can't supply calories or protein for physical activity, but they can stimulate appetite by stimulating the taste by its unique flavor, color, or salty salt. In addition, it supplies inorganic salts such as Ca, Fe, and K, which are necessary for the human body, which is basic and neutralizes acid generated in the body to prevent acidification of body fluids. Since pickles are made from vegetables and fruits, they are an important source of fiber, and various enzymes produced during fermentation help digestion. Bacteria, such as lactic acid bacteria, have a formal function, so the nutritional value of sesame is high.

Currently, a variety of pickles using radish, cucumber, garlic, etc. are on the market. Also, in addition to food materials that have been traditionally used as pickles, such as radish, cucumber, garlic, pickles using various materials have been known in recent years. Looking at the patented technology for pickles such as pickles pickled pickles (Korean Patent Registration No. 10-0223974), papaya pickles manufacturing method (Republic of Korea Patent Registration No. 10-0428011), shiitake mushroom pickles (Korean patent registration) No. 10-0539132), soybean pickles manufacturing method (Korean Patent Registration No. 10-0441277), and the like, there are dried radish, matsutake mushrooms, chopped greens, stone laver, and seaweed.

When making food pickles that have not been traditionally used as pickles, it is very important to select the pickles that go well with the unique taste of the food ingredients and satisfactorily adjust the salinity, texture and color. You should be able to.

In addition, pickles are treated with salty seasonings such as red pepper paste, miso, etc. in addition to salt or soy sauce for long-term preservation, which causes saltiness to decrease the palatability.

On the other hand, persimmon ( Diodpyros kaki ) is an Asian-specific fruit mainly produced in Korea, Japan, and China. It is an alkaline food and is known to promote intestinal contraction and intestinal secretion (Choi JH, et al, Korean Soc Appl). Biol Chem, 49: 309-314, 2006). Since ancient times, persimmons have been known to be effective in stopping coughs and have been used as persimmons and red poems. According to Dongbogam and herbaceous trees, persimmon is effective in circulatory diseases such as hypertension and arteriosclerosis, and has the effect of preventing chronic diseases such as diabetes and cancer (Lee JS et al, Food and Chemical Toxicology, 44: 1875-18832, 2006 ). In recent years, persimmons have been produced and sold in many countries in the West, and consumption is increasing year by year, resulting in international fruits (Kang CK., Korean J Dietary Culture, 5: 310-3123, 1990). .

Persimmon is largely divided into persimmon persimmon and persimmon persimmon. Persimmon persimmon is used for year-end and dried persimmon through processing and sweet persimmon is mainly used as raw fruit. Sweet persimmon contains a large amount of flavonoids such as catechin and epicatechin, which are phenolic compounds in green tea, and these are reported to have tissue damage prevention, anti-aging, cardiovascular disease prevention and anti-cancer effects. have. In addition, sweet persimmon is rich in vitamin C, vitamin B complex, vitamin A and minerals, which is one of the foods with high nutritional value.

However, sweet persimmon has a characteristic that the quality of the product is significantly reduced when the meat is withdrawn, and it is mostly used only as a raw fruit, and as a result, the value of the product as a fruit due to the occurrence of defective fruit due to overproduction, climatic conditions and browning or softening during storage. There is a problem that is discarded when is lowered. Therefore, in order to stably produce and consume sweet persimmons it is urgently required to develop a variety of processed foods.

The present invention has been made to improve the above problems, but to produce a marinated sweet persimmon rich in nutrients such as vitamins year-round, low salt sweetened pickles to reduce the salty taste and improve the palatability The purpose is to provide.

Low salt persimmon pickles of the present invention for achieving the above object is characterized by aging by mixing kochujang sauce containing dried persimmon and plum extract immersed in brine.

The brine is characterized in that containing the seaweed.

The red pepper paste sauce is characterized in that it contains 600 to 800 parts by weight, 100 to 300 parts by weight of the green pepper to 100 parts by weight of the plum extract.

And the low salt sweet persimmon pickles of the present invention for achieving the above object is an immersion step of dipping sweet persimmons; A drying step of drying the sweet persimmon; And a ripening step of mixing the sweet persimmon with red pepper paste sauce containing plum extract.

The immersion step is immersed in saline of 6 to 8% salinity for 10 to 30 minutes, the drying step is dried for 5 to 7 hours at 40 to 60 ℃ salinity 2 to 4%, water content of 40 to 50% sweet persimmon It is characterized by obtaining.

The aging step is characterized in that the sweet persimmon mixed with red pepper paste sauce wrapped in lotus leaf to put in a container to ripen.

As described above, according to the present invention, by producing sweet persimmon pickles, sweet persimmon rich in nutrients such as vitamins can be used continuously throughout the year.

In addition, by providing a low salt persimmon pickles of 2 to 4% salinity can be reduced salinity and greatly improve the palatability.

1 is a block diagram showing a manufacturing method of persimmon pickles according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a low salt persimmon pickles and a manufacturing method according to a preferred embodiment of the present invention.

The low salt persimmon pickle of the present invention is prepared by immersing the dried persimmon and red pepper paste sauce containing plum extract after immersion in saline. In the present invention, red pepper paste sauce is used as the sauce. In addition to red pepper paste, miso, soy sauce, and vinegar can be used, but red pepper paste can make good use of sweet persimmon's color and taste. Low salt in the present invention means 2 to 4% salinity.

The method for preparing low salt persimmon pickles according to an embodiment of the present invention includes a pretreatment step of selecting and washing the persimmons, and dipping them into large pieces, an immersion step of dipping sweet persimmons, a drying step of drying persimmons, and sweet persimmons. And a ripening step of aging by mixing with red pepper paste containing plum extract. Each step will be examined in detail.

1. Pretreatment Step

Before carrying out the dipping step, a pretreatment step is first performed to prepare the persimmons for dipping.

Pre-treatment is performed through screening, washing and cutting. Among the persimmons collected during the screening process, the persimmons with severe decay or injury are selected. Selected persimmons are washed in clean water to remove debris from the persimmon surface. At this time, the persimmon washed first with water may be added to the second wash to wash with ozone water for sterilization washing.

Ozone water means water in which ozone (O ₃ ) is dissolved by a method such as electric discharge, plasma, chemical decomposition, and oxygen decomposition using ultraviolet rays. Ozone water having a concentration of ozone of 0.5 to 1.0 ppm can be used. The ozone water has a sterilizing power of 25 times that of chlorine used for tap water sterilization, and is known to have excellent sterilizing power against fungi, viruses, Escherichia coli, as well as general bacteria and bacteria. In addition, because of its strong sterilization ability, it is possible to sterilize pathogenic bacteria such as Vibrio, Escherichia coli, Salmonella, O-157 and Staphylococcus aureus. Ozone water oxidizes and decomposes various odorous substances such as ammonia (NH ₃ ), hydrogen sulfide (H ₂ S), methane (CH ₄ ) with strong oxidizing power and sterilizes bacteria and viruses with strong sterilizing power.

By washing the persimmon with ozone water as described above, it is possible to remove microorganisms, various bacteria, and pesticides and various organic compounds harmful to the human body, etc., present in the wound on the surface of the persimmon. In addition, sweet persimmons washed with ozone water can maintain freshness longer.

The washed persimmon is stripped to remove shells and stems, and then sliced into slices having a thickness of about 1 cm. After cutting, the seeds are removed to separate only the flesh.

2. Immersion stage

After performing the pretreatment step, the chopped sweet persimmons are immersed in saline for a period of time. Salinity and immersion time of the brine in the immersion stage has a great effect on the salinity of pickles when finally prepared. Therefore, it is preferable to immerse the salt in 6-8% saline for 10-30 minutes. In particular, it is preferably immersed in saline of 7% saline for 20 minutes. If the salinity is less than 6%, the salinity of sweet persimmon after immersion is too low, there is a risk of deterioration, if the salinity exceeds 8%, the pickiness of pickles is lowered.

As an example of brine, salt water in which sun salt is dissolved in water may be used. In addition, as another example of the brine, it is possible to use the addition of the seaweed powder to the brine. When dipping persimmon in saline added with seaweed powder, the texture of the pickles may be increased to improve palatability. In addition, in addition to being used in the immersion step, the seaweed powder can be used in addition to the red pepper paste sauce.

The seaweed powder can be obtained from the stem or leaves of the seaweed, for example, the leaf of the seaweed can be dried and then pulverized to obtain the seaweed powder. In addition, there are a variety of methods to make powder from the leaves of the seaweed. In addition, the extract extracted by adding the extraction solvent to the leaves of the seaweed can be obtained in powder form through filtration, concentrated under reduced pressure or lyophilization, spray drying.

Hamchoe is an annual herb that grows on Gaepearl on the west coast of Korea. Its main ingredients are enzymes and minerals such as calcium, magnesium, potassium, iron, phosphorus, manganese, zinc, iodine, copper, nickel, chromium, cobalt, vanadium, sodium, chlorine, It contains a large amount of uronic acid and natural fiber, and contains general ingredients such as water, ash, crude protein, crude fat, carbohydrates, and vitamin B1, B2, vitamin C, vitamin E, niacin and alkaloids. In addition, amino acids (glutamic acid, aspartic acid, tyrosine, lysine, taurine, betaine, choline and proline are contained in a large amount.

In addition, it contains various minerals in seawater. As described above, the effects of seaweed containing all the trace elements in seawater are varied. Choline, which is contained in the seaweed, increases the level of acetylcholine in the body when taken as a food, and promotes the parasympathetic nerve in the body to lower blood sugar levels, thereby preventing and treating diabetes. In particular, the seaweed contains a large amount of sodium as a saline plant, when the salty seaweed in the brine has the effect of reducing the amount of salt for making saline.

Through the immersion step described above can adjust the salinity of sweet persimmon, can improve the color of sweet persimmon so that red pepper paste sauce evenly permeates sweet persimmon in the ripening step to be described later.

3. Drying Step

After the immersion step is carried out a drying step to remove the sweet persimmon from the brine. In the case of sweet persimmon, since the moisture content is high, it is preferable to remove the moisture because it may degrade the quality and quality when mixed directly with red pepper paste sauce.

Salinity and water content of sweet persimmons dried through this drying step affect the storage properties and quality of pickles. This drying step can produce a good salt of low salt when the sweet persimmons are dried at 40 to 60 ℃ for 5 to 7 hours when adjusted to 2 to 4% salinity.

4. Ripening step

After the drying step, dried persimmon is aged by mixing with red pepper paste sauce.

To prepare low salt pickles, red pepper paste sauce is also required to be low salt. Low-salt gochujang sauce is good for your health, but can be less storage. In order to compensate for this, the present invention solves by adding a plum extract that can increase the sweetness of gochujang sauce and increase the antibacterial activity. In addition, lotus leaf is used as a way to improve storage.

One example of red pepper paste sauce is red pepper paste and plum extract. To this addition more crude may be added. For example, red pepper paste sauce may be made by blending 600 to 800 parts by weight of kochujang and 100 to 300 parts by weight of crude syrup to 100 parts by weight of plum extract. The salinity of a preferred kochujang sauce for making low salt pickles is 4 to 6%.

Plum and sugar are mixed at a weight ratio of 1: 1 by plum extract, and then aged at 10 to 30 ° C. for 1 to 3 months, and then the solids are filtered out. In addition, you can use the juice or extract juice extracting the plum as a plum extract. Various extraction methods can be applied to obtain the extract. One of the extraction methods can be obtained by adding an extraction solvent to the plum.

As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.

As an example of extraction, the extraction solvent may be added to the plum at a weight ratio of 2 to 20 times, followed by mixing, followed by hot water extraction, cold needle or warm needle extraction at 10 to 150 ° C. for 1 to 48 hours. Further, a reflux cooling extraction method, an ultrasonic extraction method, or the like can be used. In addition to the above-described extraction method, an extract obtained through a conventional purification process is also included. For example, an active fraction obtained through various purification methods, such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatographies, etc., is also included in the extract. It goes without saying that the extract obtained by using the above-mentioned extraction solvent can be obtained in the form of powder through filtration, concentration under reduced pressure or freeze-drying, spray drying or the like.

The kochujang sauce is mixed with sweet persimmons in a weight ratio of 1: 0.5 to 1, and put into a container and stored at 20 to 25 ° C. for a period of time to mature. Through such a aging process, low salt pickles having a salinity of 2 to 4% can be prepared.

As another example of this ripening step, the sweet persimmon mixed with red pepper paste sauce is wrapped in lotus leaves and put into a container for aging. For example, gochujang sauce and sweet persimmons are mixed in a weight ratio of 1: 0.5 to 1, and then wrapped in 100 g units of lotus leaf and stored in a container.

Nelimbo nucifera ) is a perennial plant of the liana, which is native to southern Asia and North Australia, mainly grows in ponds and grows in rice fields. Flowers have been used for ornamentals and tea, and leaves and roots have been eaten. The lotus leaf is mainly in dry form, called lower lobe, and it has good taste. It is used for diarrhea, headache, dizziness, hemostasis, postpartum blood treatment, nocturnal enuresis, detoxification. Roemerine, nuciferin, armepavine, n-nornuciferin, pronuciferine, dn-methylcoclaurine, liri It contains liriodenine, tartaric acid, citric acid, malic acid, succinic acid, and tannin (Han Sung-Hee et al., Korean Journal of Food Culture, Vol. 21, No. 2, p.202-208, 2006). In addition, the antioxidant effect of the lotus leaf solvent extract was verified to obtain better results than commercial antioxidants in certain fractions (Ling, ZQ, Xie, BJ, and Yang, EL, J. Agric.Food Chem., 53, 2441- 2445, 2005), and confirmed the lipid lowering effect of lotus leaf by physiological activity or component analysis of lotus leaf (Lee, KS, Kim, MG, Lee, KY, J.Korean Soc.Food Sci.Nutr., 35, 182- 186, 2006), which proved to be superior to benzoic acid against some food poisoning bacteria (Yoon Sukja, Quality Characteristics of Sulgidduk Added with Lotus Leaf Powder, Korean Journal of Food and Cookery Science, 23 (4), 433-442, 2007).

As described above, the present invention can effectively prevent the low salt persimmon and gochujang sauce from being degraded during the ripening process by using the lotus leaf having antioxidant and antibacterial activity, thereby improving shelf life. The sweet persimmon pickles are ready for consumption. In addition, the sweet persimmon pickles may be subjected to a step of packaging by putting a predetermined amount in the packaging container.

Hereinafter, the present invention will be described through experimental examples. However, the following experimental example is for describing the present invention in detail, and the scope of the present invention is not limited to the following experimental example.

<Materials>

The sweet persimmon used in the experiment was produced in early October at Naganan-eup, Suncheon-si, Jeonnam. The sun salt was collected from Sinanjeungdo. Apricots and sugars were mixed at a weight ratio of 1: 1 by plum extract, then aged at 20 ° C. for 2 months, and then filtered to prepare solids with a filter cloth. Gochujang (sunchang red pepper paste), Jocheong (old Chocheong, Ottogi) and Hamcho powder (hamcho powder, Suncheon hamchocho) were commercially available.

<Experimental Method>

The prepared persimmon was peeled with a peeler, and then cut into 1.0 cm thickness using a cutter (cutter, Hwajin Precision Co., LTD). After dipping fine persimmons in 7% sun salt (5000L water: 420g salt: 42g seaweed powder) for 20 minutes, wash them twice and wash them for 6 hours in a 50 ℃ dry oven (Han Baek, HB-502L, Korea). Dried.

And five kinds of gochujang sauce prepared in different ratios as shown in Table 1 were prepared and mixed with sweet persimmon.

division Gochujang sauce Salinity (%) Gochujang (g) Plum Extract (g) Gummy (g) A source 270 30 0 6.68 ± 0.53 B source 240 30 30 5.74 ± 0.22 C source 210 30 60 5.66 ± 0.34 D source 180 30 90 4.56 ± 0.04 E source 150 30 120 4.02 ± 0.09

The mixture of 270 g of sweet persimmon and 300 g of red pepper paste sauce was divided into 100 g each, wrapped with lotus leaf, and put in a sealed container for 60 days in an incubator at 20 ° C ± 1 for aging. Samples were taken at 15 day intervals during the maturation period and used for analysis. That is, after separating the persimmon and the sauce on day 0 (the day of manufacture) and 15, 30, 45, and 60 days, the sweet persimmons were washed twice to remove water, and the samples were analyzed as gochujang sauce.

<Quality Characteristic Analysis>

1. Water content measurement

The moisture of harvested persimmon and dried persimmon was measured by 105 ℃ atmospheric pressure drying method.

2.Measure cutting force by texturometer

The cutting force capable of evaluating the texture of sweet persimmon was measured by cutting the cutting force six times under the conditions shown in Table 2 using a Texturometer (TA-XT2i, Stable Micro System Co., Surrey, UK) to obtain an average value.

Classification Qualification Instrument TA-XT2i (Stable Micro System Co.UK) Pre-test speed 5.0mm / sec Test speed 5.0mm / sec Post-test speed 5.0mm / sec Distance 99% Calibrate probe Craft knife

3. Salinity Measurement

Salinity measurement was performed by taking 5 g of the sample according to the Mohr method, justified to 100 mL, stirred for 5 minutes and filtered (Hyundai NO. 20). 10 mL of the filtrate was taken, 1 mL of 10% K ₂ CrO ₄ indicator was added, and titrated with 0.1 N AgNO ₃ to give a reddish brown color. The content of chlorine and salt in the sample was calculated by the following equation.

NaCl (%) = [(0.00585 × V × F × D) / S] × 100

V: 0.1 N AgNo ₃ Proper Consumption of Solution (mL), F: 0.1 N AgNo ₃ Titer of solution, D: dilution factor, S: sample volume, 0.00585: 0.1 N AgNo ₃ Amount of NaCl (mg) equivalent to 1 mL of solution

4. Sugar measurement

The sugar content was measured by using a sugar meter (Nippon Optical Works Co., LTD. No. 507-I, Tokyo, Japan) after stirring 10 times distilled water into 2g of the sample.

5. Chromaticity Measurement

The chromaticity was obtained by measuring L (whiteness), a (redness), and b (yellowness) five times using a colorimeter (JC 801S, Japan) to obtain an average value.

6. pH measurement

The pH was measured by using a pH meter (Accument 925 pH / ionmeter, Fisher Scientific, USA) after stirring 10 times distilled water into 3g of the sample.

7. Sensory test

The taste test of sweet persimmon kochujangjang with different amounts of kochujang and jocheong was conducted in 17 college students in the cooking science department. Provided with a spouted cup of purified water (20 ± 1 ° C) to rinse your mouth between samples, 2 to 3 times to reduce confusion and slowness of sensation due to the characteristics of each sample before evaluating the sample Mouth rinse was allowed. Preference was evaluated by color, taste, flavor, and overall preference, and was evaluated using a 15-point line scale.

<Experimental Results>

1. Moisture, salinity, sugar content, pH of freshly harvested sweet and dried sweet persimmons

The fresh persimmon (Fresh Persimmon), soaked in 7% saline for 20 minutes, washed twice, dried persimmon (Dried Persimmon) for 6 hours in a drying oven at 50 ℃ of water, salinity, sugar, pH The change was measured and the results are shown in Table 3 below.

division moisture(%) Salinity (%) Brix (° Brix) pH Fresh persimmon 83.64 0.85 12.87 6.19 Dried Persimmon 44.73 2.54 4.00 5.13

Referring to the results of Table 3, the moisture content of the dried sweet persimmon compared to the freshly harvested sweet persimmon was 44.73%, the water was reduced by 38.91%. The sweetness and pH also decreased compared to freshly harvested sweet persimmons, and the salinity increased from 0.85% to 2.54%.

2. Chromaticity of Freshly Harvested and Dried Persimmons

Referring to Table 4 below, when the dried persimmon compared to freshly harvested sweet persimmon L value is reduced and a, b value increases it can be seen that the color of the dried persimmon becomes darker.

division L a b Fresh persimmon 54.89 3.28 35.64 Dried Persimmon 43.15 9.90 36.93

 (L value (White): 0 (black) ↔ 100 (white), a value (Red): -80 (green) ↔ 100 (red), b value (Yellow): -70 (blue) ↔ 70 ( yellow)]

3. Cutting Force by Freshly Harvested Persimmon and Dried Persimmon Texturometer

Referring to Table 5 below, the cutting force increased when the dried persimmons were cut in the transverse and longitudinal directions, respectively, compared to the freshly harvested persimmons.

division Row Cutting Test (kg) Column Cutting Test (kg) Fresh persimmon 1.74 1.22 Dried Persimmon 1.86 1.32

4. Changes in sweetness of sweet persimmon and red pepper paste sauce during ripening

The sugar content of sweet persimmon and kochujang sauce according to the ripening period was measured and shown in Table 6. The sweetness of sweet persimmon was measured after washing sweet persimmon separated from red pepper paste sauce twice. Figure 2 shows the sweetness of sweet persimmon, Figure 3 shows the sweetness of the sauce of red pepper paste.

Aging period (day) Persimmon (° Brix) Gochujang Sauce (° Brix)  AJ BJ CJ DJ EJ AJ BJ CJ DJ EJ 0 4.00 4.00 4.00 4.00 4.00 4.67 5.33 5.67 5.87 6.20 15 3.27 3.23 3.40 3.50 3.50 5.10 5.17 5.30 5.93 6.07 30 3.07 3.03 3.00 3.00 3.17 4.80 5.13 5.53 5.83 5.87 45 3.00 3.01 3.00 3.03 3.07 4.76 5.03 5.36 5.67 5.87 60 2.98 3.00 3.02 3.02 3.03 4.79 5.03 5.05 5.60 5.70

(AJ: sweet persimmon pickled with A sauce, BJ: sweet persimmon pickled with B sauce, CJ: sweet persimmon pickled with C sauce, DJ: sweet persimmon pickled with D sauce, EJ : Sweet persimmon pickled with E sauce

Referring to Table 6, the sweetness of the sweet persimmon was lower in the sweet persimmon soaked with a high red pepper paste sauce. As storage period elapsed, the sugar content decreased from 4.00 to 2.98 ~ 3.03.

In the case of kochujang sauce, the higher the content of kochujang, the lower the sugar content, and the higher the sugar content of kochujang sauce than sweet persimmon. As the ripening period elapsed, the sweetness of kochujang sauce also tended to decrease slightly compared to the day of preparation.

5. Changes in pH of Sweet Persimmon and Kochujang Sauce During Ripening

Referring to Table 7 below, the pH of sweet persimmon was almost no difference depending on the type of sauce until 30 days of aging, and from day 45, the pH of sweet persimmon was higher when soaked in a sauce containing high content of red pepper paste. During storage, the pH of sweet persimmons decreased. Kochujang sauce showed a tendency to increase slightly after 15 days of fermentation, and the change of fermentation period was less than that of sweet persimmon. Figure 4 shows the pH of sweet persimmon, Figure 5 shows the pH of kochujang beef graph.

Aging period (day) Persimmon Gochujang sauce  AJ BJ CJ DJ EJ AJ BJ CJ DJ EJ 0 5.13 5.13 5.13 5.13 5.13 4.66 4.67 4.64 4.60 4.61 15 4.68 4.73 4.73 4.72 4.69 4.74 4.74 4.74 4.71 4.72 30 4.77 4.79 4.79 4.77 4.79 4.66 4.71 4.69 4.69 4.68 45 4.68 4.69 4.58 4.57 4.50 4.66 4.71 4.69 4.67 4.66 60 4.56 4.53 4.43 4.36 4.32 4.66 4.67 4.64 4.60 4.61

6. Changes in Salinity of Sweet Persimmon and Kochujang Sauce During Ripening

Referring to Table 8 below, the salinity of sweet persimmons during ripening was high when the red pepper paste was soaked in the high red pepper paste sauce. In the case of gochujang sauce, the high salinity sauce was higher in salinity and the salinity was lowered as the maturation period passed. In other words, the salinity of sweet persimmon increased and the salinity of red pepper paste decreased. Figure 6 shows the salinity of sweet persimmon, Figure 7 shows the salinity of kochujang sauce.

division Persimmon Gochujang sauce AJ BJ CJ DJ EJ AJ BJ CJ DJ EJ
Day of maturation 0 2.54 2.54 2.54 2.54 2.54 6.68 5.74 5.66 4.56 4.02 15 3.57 3.42 2.82 2.44 2.33 5.75 4.69 4.41 3.96 3.54 30 3.85 3.58 3.26 3.26 2.71 5.46 4.71 4.51 3.77 3.45 45 3.88 3.56 3.28 3.26 2.93 5.39 4.61 4.21 3.60 3.24 60 3.91 3.60 3.28 3.26 3.06 5.36 4.59 4.11 3.37 3.15

Sweet persimmon dried by dipping for 20 minutes in saline with 7% salinity of sweet persimmon as shown in Table 8 Kochujang: Plum extract: mixed with the red pepper paste sauce (C sauce) prepared in a ratio of 7: 1: 2 ratio 0 When aged for 60 days, the salinity was found to be 2.54 to 3.28%. These salinity values correspond to low salt persimmon pickles corresponding to 2-4%.

Salt as described above JEONBUK Doi and the 5.8 ~ salts of the sense pickles produced in Gwangju 6.1% (Source: The degree out-of-region 6 of comparative physicochemical properties of the pickles produced in Doi Kochujang town J. FdHyg Safety 21 (2) 91-99. 2006), much lower than the salinity of other commercial pickles. In addition, the sweet persimmon pickles of the present invention have excellent storage properties, and the results of the non-detection of tar pigments and preservatives in the stability test results for pickles were proved by the Dasan Life Science Institute.

On the other hand, the concentration of the brine in the immersion step can be adjusted to 4% in order to produce a salt persimmon pickle of less than 2.54 to 3.28%. Sweet persimmon dried by soaking in saline for 4 minutes at 4% red pepper paste: Plum extract: A mixture of kochujang sauce (C sauce) prepared at a ratio of 7: 1: 2, and aged to make sweet persimmon pickles. Salinity ranged from 2.14 to 2.96%.

In Table 9, the salinity of 4% and 7% saline was immersed, and the salinity of sweet persimmon pickles and kochujang sauce prepared using C sauce was measured by aging period.

division 20 minutes soaked in 4% brine 20 minutes soaked in 7% brine Persimmon Kochujang Persimmon Kochujang

Ripening period
(Days) 0 2.14 5.66 2.54 2.14 15 2.37 4.23 2.82 2.37 30 2.65 3.92 3.26 2.65 45 2.79 3.75 3.28 2.79 60 2.96 3.52 3.28 2.96

7. Changes in Colors of Sweet Persimmon and Gochujang Sauce During Ripening

The color change of sweet persimmon and red pepper paste sauce during aging is shown in Table 10 and FIGS. 8 to 13, respectively. 8 to 10 are graphs showing L values, a values, and b values of sweet persimmon, respectively, and FIGS. 11 to 13 are graphs showing L values, a values, and b values of kochujang sauce, respectively.

Aging period (day) Persimmon Gochujang sauce AJ BJ CJ DJ EJ AJ BJ CJ DJ EJ

L 0 43.15 43.15 43.15 43.15 43.15 22.02 16.61 15.03 13.75 11.64 15 35.82 35.80 36.65 37.77 38.63 22.76 18.25 16.12 15.47 12.89 30 35.37 35.28 34.64 36.07 37.19 23.26 18.06 16.70 15.04 14.12 45 34.19 34.57 34.58 35.11 36.18 24.05 18.71 16.68 16.21 14.37 60 32.63 33.62 33.54 34.27 34.88 24.57 18.89 16.76 16.30 14.92

a 0 9.90 9.90 9.90 9.90 9.90 30.36 23.34 24.60 22.71 19.69 15 8.48 8.40 8.34 9.09 9.10 31.79 26.81 24.32 24.86 23.14 30 9.20 8.92 8.83 9.21 9.78 32.19 26.64 26.07 23.92 23.11 45 9.42 9.44 9.50 9.62 10.41 32.01 26.33 24.66 24.00 22.46 60 9.39 9.45 9.63 10.03 10.54 32.61 26.08 24.27 24.16 22.01

b 0 36.93 36.93 36.93 36.93 36.93 35.50 32.67 29.95 27.73 24.09 15 27.33 26.30 29.52 31.17 31.63 34.44 32.53 28.92 30.17 25.72 30 25.09 25.25 28.40 31.63 31.64 35.54 35.15 32.07 29.94 28.36 45 23.46 25.23 27.89 29.56 30.35 36.26 33.96 32.17 31.37 30.47 60 22.94 24.43 27.87 28.14 30.46 36.78 34.21 32.24 31.97 29.71

(L value (White): 0 (black) ↔ 100 (white), a value (Red): -80 (green) ↔ 100 (red), b value (Yellow): -70 (blue) ↔ 70 ( yellow)]

Referring to Table 10, the L value (whiteness or lightness) of the sweet persimmon was lower as the sauce containing more red pepper paste, the L value was decreased as the ripening period elapsed. This is thought to be due to the coloration of the red pepper paste sauce permeated with sweet persimmon. The a value (redness) of sweet persimmons was slightly lower for sauces with higher red pepper paste content, and suddenly decreased after 15 days and gradually increased. The b value (yellowness) was lower for the sauce containing higher red pepper paste and decreased with the aging period.

On the other hand, the L value of the kochujang sauce was higher as the kochujang content was increased, and as the ripening period elapsed, the color of the sauce became brighter as the sweet persimmon increased slightly from the day of manufacture. And the a value (redness) of kochujang sauce was higher for sauces with more kochujang content, and it showed a tendency to increase and decrease gradually after storage except for AJ group. The b value was higher in the sauce containing more red pepper paste and increased with the aging period.

8. Changes in cutting force of persimmon pickles during ripening

The cutting force of sweet persimmon pickles during aging was measured and shown in Table 11 below. FIG. 14 shows a row cutting test value of a persimmon and FIG. 15 shows a column cutting test value of a persimmon.

division Row Cutting Test (kg) Column Cutting Test (kg) AJ BJ CJ DJ EJ AJ BJ CJ DJ EJ
Days 0 1.86 1.86 1.86 1.86 1.86 1.32 1.32 1.32 1.32 1.32 15 2.32 2.38 2.36 2.44 2.45 1.76 1.88 1.97 1.94 2.04 30 3.17 3.25 3.22 3.14 2.62 2.35 2.56 2.23 2.18 2.20 45 3.15 3.13 3.03 3.07 2.56 2.25 2.19 2.00 2.05 1.90 60 2.92 3.08 2.61 2.90 2.39 1.99 2.14 1.98 2.02 1.86

Referring to Table 11, the cutting force of sweet persimmon during ripening did not show a constant change depending on the content of red pepper paste in both the transverse and longitudinal directions, and as the ripening period elapsed, the cutting force increased up to 30 days and then gradually decreased.

9. Sensory Test Changes of Persimmon Pickles during Aging

The color, taste, flavor, texture, and overall acceptability of sweet persimmon pickles according to the aging period were sensory tests and the results are shown in Table 12 and FIGS. 16 to 20. 16 to 20 are graphs showing color, taste, flavor, texture, and overall preference.

division AJ BJ CJ DJ EJ

Color

0 8.39 8.84 7.58 7.52 6.95 15 7.48 8.83 7.51 7.26 6.67 30 7.17 8.93 7.37 6.49 6.01 45 6.85 6.83 7.24 4.47 3.88 60 6.62 6.75 6.79 4.21 3.17

Taste

0 6.37 7.42 9.78 9.12 9.01 15 6.62 7.64 9.85 9.34 9.16 30 6.55 7.79 9.94 8.49 6.98 45 6.34 7.02 8.41 5.76 4.68 60 6.25 6.99 7.38 4.59 4.21

Flavor

0 7.96 9.26 10.02 9.45 9.51 15 8.09 9.41 10.26 9.51 9.55 30 7.99 9.42 10.22 9.52 8.67 45 6.79 8.97 9.83 6.47 5.45 60 6.44 8.83 9.62 5.39 4.46

Texture

0 5.63 5.88 5.62 5.53 5.94 15 5.86 5.97 6.12 6.33 6.18 30 7.38 7.44 7.34 7.06 6.38 45 7.43 7.55 7.77 7.06 6.52 60 7.95 7.98 7.79 7.25 6.71
Overall
preference
0 7.66 9.89 9.88 9.94 9.62 15 7.82 9.23 9.94 9.97 9.69 30 7.85 9.42 10.14 9.98 8.54 45 7.76 8.81 9.67 7.53 6.31 60 7.51 7.93 9.49 5.63 4.31

Referring to Table 12, the ratio of red pepper paste: plum extract: crude syrup was higher in the case of 8: 1: 1 (B source) in color, and all the preferences for the color decreased as the ripening period elapsed. In the taste, the ratio of red pepper paste: plum extract: crude syrup was the highest in the case of 7: 1: 2 (C sauce), and the highest preference was found for 15-30 days of storage.

In addition, the taste ratio of flavor was high when the ratio of red pepper paste: plum extract: crude syrup was 7: 1: 2 (C sauce), and it was high at 15 and 30 days of aging. The texture of red pepper paste: plum extract: crude syrup increased sharply at 30 days in the case of A source, B source, and C source, and the preference of texture increased with the aging period. The overall preference was highest when the ratio of red pepper paste: plum extract: crude syrup was 7: 1: 2 (C source) and the highest when 30 days passed.

As a result of the sensory test, sweet persimmon pickles with the highest taste and flavor as a whole, the ratio of red pepper paste: plum extract: crude syrup was 7: 1: 2 (C sauce), and the highest preference was obtained when aged for 30 days.

10. Comparison of sweet persimmons in saline not immersed in saline

Table 13 shows the moisture content of the sweet persimmons dried immediately after cutting the sweet persimmons, and the water content and salinity of the dried persimmons after immersion in saline having a salinity of 7%.

Persimmon Persimmon dipped in 7% brine Drying time (50 ℃) Water content (%) Drying time (50 ℃) Water content (%) Salinity (%) 0 83.64 0 83.64 0.85 5-6 hours 40 to 50 6 hours 44.73 2.54

Referring to Table 13, when the sweet persimmons are dried for 5 to 6 hours without being immersed after cutting, the water content is about 40-50%, and after 6 minutes of soaking in 7% brine, drying for 6 hours in an electric dry oven at 50 ° C. The moisture content of sweet persimmons was 44.73%. The salinity of sweet persimmons before dipping was 0.85 when measured by Mohr method, and the salinity of sweet persimmons dried for 6 hours after soaking in 7% saline for 20 minutes was 2.54. Therefore, it can be seen that the moisture content of sweet persimmon is suitable for the preparation of pickles.

11. Salinity of sweet persimmon according to brine concentration

When immersing sweet persimmons in brine, the concentration of brine has a great effect on the salinity of pickles when the final pickles are finished. This is an important factor in determining the quality of pickles.

After dipping for 20 minutes at each brine concentration, washed twice and dried for about 6 hours in a 50 ℃ drying oven when the water content is 44.73% (about 45%) sweet persimmon salinity is shown in Table 14.

Salinity of brine (%) Immersion time (minutes) Salinity of sweet persimmon after drying (%) One 20 1.61 2 20 1.85 4 20 2.14 6 20 2.49 7 20 2.54 8 20 3.52

From the results of Table 14, the salinity of the brine was 6 to 8%, the immersion time was found to be 10 to 30 minutes, particularly 20 minutes.

12. Sensory Evaluation of Sweet Persimmon Pickles with Addition of Hamcho Powder

Hamcho powder (35.17% salinity) has a salty taste in the powder state, so when added to the brine improves the texture of the pickles.

21, color, taste, flavor, appearance, mouth feel, and overall preference for sweet persimmon pickles (with 60 days of aging) with and without the addition of brine. The organoleptic results of the overall preference were evaluated using a 15-point line scale.

As a result of sensory evaluation, it was confirmed that the color, taste, flavor, texture and overall preference of sweet persimmon pickles were added.

13. Effect of Lotus Leaf on Ripening

In order to examine the effect of sweet persimmon pickles with or without lotus leaf during aging, sensory tests were performed (evaluated by a 15-point line scale), and the results are shown in FIG. 22.

Referring to FIG. 22, when dried persimmon is mixed with red pepper paste sauce (C sauce) in a weight ratio of 1: 1 and wrapped in lotus leaf in 100g units and sealed in a container, the persimmon is stored in a container without using lotus leaf. Color, taste, flavor and overall preference increased when pickles were compared. In the case of sweet persimmon pickles using lotus leaf, especially salty and salty odor was reduced and showed good overall results. In this way, it is possible to ripen sweet persimmon in low-salt gochujang sauce without alteration.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.

Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (6)

delete After dipping in brine, dried dried persimmon and red pepper paste containing plum extract are aged,
The brine is a low salt sweet persimmon pickled in that it contains a seaweed. After dipping in brine, dried dried persimmon and red pepper paste containing plum extract are aged,
The kochujang sauce is a low salt sweet persimmon pickle, characterized in that it contains 600 to 800 parts by weight of kochujang, 100 to 300 parts by weight based on 100 parts by weight of the plum extract. delete An immersion step of dipping sweet persimmon in saline;
A drying step of drying the sweet persimmon;
Aging step of ripening the sweet persimmon mixed with red pepper paste containing plum extract;
The immersion step is immersed in saline of 6 to 8% salinity for 10 to 30 minutes,
The drying step is dried for 5 to 7 hours at 40 to 60 ℃ method for producing a low salt sweet persimmon pickle of 2 to 4% salinity, 40 to 50% moisture content. The method of claim 5, wherein the aging step is to wrap the sweet persimmon mixed with red pepper paste sauce wrapped in lotus leaf to put in a container to ripen.

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