KR101322724B1 - Menufacture method of ledebouriella seseloides pickles and ledebouriella seseloides pickles thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a Ledebouriella seseloides pickle which enables a consumer to easily take an active ingredient of Ledebouriella seseloides, which is very good for the health, and which is served as a fresh side dish for national health, and which meets the change in diets, from salting to pickled or sugaring, and helps to relieve fatigue, and stimulates the consumer's appetite with sweet and sour flavors. The method for manufacturing the Ledebouriella seseloides pickle according to the present invention comprises: a functional water making step for putting prepared Rhynchosia nulubilis and Glycyrrhiza uralensis into water and boiling; a seasoning water making step for cooling the made functional water and removing the Rhynchosia nulubilis and Glycyrrhiza uralensis, and boiling with sugar, vinegar, and soy source; a salinity control step for adding salt to the boiling seasoning water to adjust the salinity; a Ledebouriella seseloides soaking step for filling the Ledebouriella seseloides, which has been planted 1-3 years and the root and stem thereof are removed and washed, into the fermentation tank and pouring the seasoning water to soak the Ledebouriella seseloides; and a chiller aging step for aging in the refrigerator of 4-10 for 7-10 days. [Reference numerals] (S10) Make functional water including Rhynchosia nulubilis and Glycyrrhiza;(S20) Make seasoning water including sugar, vinegar, and soy source;(S30) Salinity control step;(S40) Ledebouriella seseloides soaking step;(S50) Chiller aging step

Description

Method for manufacturing wind pickles and wind pickles made therefrom {MENUFACTURE METHOD OF LEDEBOURIELLA SESELOIDES PICKLES AND LEDEBOURIELLA SESELOIDES PICKLES THEREOF}

The present invention can easily ingest the active ingredient of the windproof very beneficial to health, can be provided as a new and fresh form of side dishes to help the public health, the change of eating habits changed from pickling to pickled to pickled The present invention relates to a method for manufacturing a windproof pickle that can exude an appetite with a sweet and sour taste while satisfying and releasing fatigue.

The pickle is a kind of silage, and its principle is that when the raw vegetable is divided into salt water, osmotic pressure causes the cell liquid component of the raw vegetable to escape into the pickle water, and the cell liquid component of the vegetable, Or seasoning ingredients, which, along with salt, enter the cell tissue of the vegetable to give it a special flavor and aroma. These kinds of dried vegetables can not supply the amount of calories or protein needed for physical activity, but stimulate the appetite by stimulating the taste by its unique flavor, color or salty taste of salt. It also supplies inorganic salts such as Ca, Fe, and K, which are necessary for the human body, to neutralize the acid generated in the body and to prevent acidification of body fluids. Since the vegetables are used as raw materials, they are important sources of fiber. Various enzymes that are produced during the fermentation process help digestion. Bacteria such as lactic acid bacteria have a formal effect, and nutritive value of the wet type is great.

Currently, a variety of pickled products are on the market, and the demand for them is gradually increasing as the consumption of pizza and spaghetti increases and the preference for pickles is increased.

Looking at the patent technology related to the pickle, Republic of Korea Patent Publication No. 10-2000-0000504 describes a 'manufacturing method of turnip pickle', Republic of Korea Patent Publication No. 10-2003-0093638 'the manufacturing method of green tea pickle' Korean Patent Publication No. 10-2004-0096855 discloses a technology for a fusion pickle and its manufacturing method, and Korean Patent Publication No. 10-2005-0005330 describes a method for preparing seaweed pickle. It is described, the Republic of Korea Patent Publication No. 10-2009-0072590 describes the technology for the 'aging liquid composition for ripening melon pickle,' Republic of Korea Patent Publication No. 10-2010-0023091 'natural pollution-free pickle manufacturing method 'Is described.

However, the above-mentioned pickling method uses a synthetic preservative (a preservative), a synthetic coloring agent (coloring matter), and a synthetic sweetener (saccharin sodium) in order to preserve various materials such as Oanamu for a long time, And a large amount of synthetic additives are used for preservation and taste, and the addition of low-grade materials such as various spices and hardening agents under the name of seasoning liquid deteriorates the excellent efficacy of the pickled foods and reduces them to foods that are not harmful to health .

Accordingly, demand for various meats and chickens has been rapidly increasing. Demand for various pickles has also increased due to the increase in consumption of meat. As the demand for these pickles has increased, demand for higher quality pickles has increased. It is necessary for the elderly and everyone to enjoy and to have a pickle that can be used for snack or side dish.

On the other hand, the wind (防風) means wind to prevent wind disease (風 약) is very important medicine in the treatment. Byeongpung (屛 風) is a word similar to this, and tinnitus is a medicinal plant, such as Jinbang wind, Sanbang wind, Byeongpung Namul, Sanbangpung, and Windproof Root. The windbreak is columnar and the bottom is slightly thin. The outer surface is light brown, and the upper part of the root stem has densely-shaped vertical wrinkles, and some of the residues of vine-shaped vines are attached. Roots have many longitudinal wrinkles and marks of fine roots. There is a lot of fine hairs like brush on the head of brain and it has radial pattern. It is about 1m high, and white flowers bloom in perennial grasses or foothills in July-August. They are distributed in Mongolia, Siberia and Manchuria.

As a pharmacological action, antipyretic, anti-inflammatory, antifungal, immune-activating, anti-allergic, anti-ulcer, antibacterial, anti-skin improvement bacteria have been reported. Therefore, windproof is effective for all symptoms of wind, such as external headache, chills, fever, systemic pain, sore throat. It is used for limb joint pain, tetanus, muscle spasms, paraplegia due to paralysis, paralytic pain, itching of the skin, and ringworm.

The medicinal method is to use the root as a medicinal herb, and in the spring and autumn, dig it, remove the palm hair on the root, wash it clean, let it soak in moisture, and then cut it, dry it in the sun, and use it as a medicine. Ingredients include essential oils, mannitol, glutamate glycosides, coumarins, etc. Treat back pain. Antimicrobial and viral inhibitory activity has also been found pharmacologically.

In addition, 10ml of the roots of 700ml of water and put the decoction solution in half at medium heat until the condition is improved between the morning meal with tidal, and for the external application to the affected area is known to be effective. On the other hand, such a windbreak is known as a general method of edible with the upper part of the root stem as an herb.

Windproof containing a variety of bioactive materials as described above is very useful for health, yet windproof is currently only used in a very limited field.

The present invention has been proposed to solve the above problems, an object of the present invention is to easily consume the active ingredient of the windproof very beneficial to health, and to provide a new and fresh form of side dishes to help the public health It can be, in response to changes in the diet changed from pickling to pickling to pickling to release fatigue and to provide a manufacturing method of the windproof pickle that can enhance the taste with a sweet and sour taste and windproof pickle prepared therefrom.

On the other hand, it is an object of the present invention to provide a method for producing a windproof pickle and a windproof pickle prepared therein that contain a functional food to increase the immunity, which is more beneficial to health and prevent diseases.

Method for producing a wind-proof pickle according to the present invention for achieving the above object, a functional water manufacturing step of preparing a functional water by boiling boiled prepared Seomoktae and licorice in water, and after cooling the prepared functional water to room temperature, Seomoktae and licorice After removing the sugar, vinegar, soy sauce and boiling seasoning seasoning step, salt in boiling seasoning water to adjust the salinity control step, and planted in the fermentation tank to wash the wind breeze of 1 to 3 years old plant After the filling is characterized in that it comprises a cold immersion step of pouring the seasoning water so that the wind is completely immersed and the refrigeration ripening step of aging for 7 days to 10 days in the refrigerator of 4 ℃ to 10 ℃.

At this time, the Seomoktae is 2.5 parts by weight to 7.5 parts by weight with respect to 1000 parts by weight of water, the licorice is 0.25 parts by weight to 0.75 parts by weight, the functional water of the functional water production step 30 minutes to 40 minutes cut, In the wind immersion step, after filling the washed wind breeches neatly into the bottom of the fermenter, pouring the boiling seasoned water filled with sufficient wind immersed, and after the blasted winds further filled one layer over the immersed wind It is preferable to repeat filling the seasoning water so that all the prepared windbreaks are submerged.

In addition, the sugar is 100 parts by weight to 200 parts by weight, the vinegar is 25 parts by weight to 75 parts by weight, and the soy sauce is preferably 25 parts by weight to 75 parts by weight.

On the other hand, the functional water is preferably boiled by adding 2 parts by weight of dried pepper, 2 parts by weight of garlic with respect to 1000 parts by weight of water.

In another aspect, the present invention is characterized by a wind pickle prepared by any one of the above methods.

According to the present invention as described above, while providing a new type of pickles, while removing the peculiar bitter taste of the windproof to maintain the unique wind and texture of the windproof, adults, foreigners as well as children and adolescents, the windproof beneficial effect It is easy to consume the ingredients to help the public health.

In addition, it can be used as a side dish from foods served with meat, and it can be used to provide preservation and taste without using synthetic preservatives (preservatives), synthetic coloring (pigments), and synthetic sweeteners (sodium saccharin) at all. It is effective to provide a wind pickle for use.

1 is a flow chart of a windproof pickle manufacturing method according to an embodiment of the present invention,
2 is a wind pickle manufactured by the method of manufacturing a wind pickle according to an embodiment of the present invention;
Figure 3 is a windbreak in a state of washing by removing the rhizome from the harvested windbreak.

Hereinafter, with reference to the accompanying drawings will be described in detail a manufacturing method of the wind pickle and the wind pickle prepared therein.

1 is a flow chart of a windbreak pickle manufacturing method according to an embodiment of the present invention, Figure 2 is a windbreak pickle prepared by the method of manufacturing a windbreak pickle according to an embodiment of the present invention, Figure 3 is a root from a harvested windbreak The wind is cleaned by removing the stem.

In the drawings, the same reference numerals are given to the same elements even when they are shown in different drawings. In the drawings, the same reference numerals as used in the accompanying drawings are used to designate the same or similar elements. And detailed description of the configuration will be omitted. Also, directional terms such as "top", "bottom", "front", "back", "front", "forward", "rear", etc. are used in connection with the orientation of the disclosed drawing (s). Since the elements of the embodiments of the present invention can be positioned in various orientations, the directional terminology is used for illustrative purposes, not limitation.

Preferred windproof pickle manufacturing method according to an embodiment of the present invention, as shown in FIG. 1, harvested windproof planted 1 year to 3 years, windproof removed the root stem (hereinafter, 'windproof in the present invention To clean).

In addition, boiled prepared Seomoktae and licorice in water to produce a functional water (S10).

At this time, the Seomoktae is to put 2.5 parts by weight to 7.5 parts by weight with respect to 1000 parts by weight of water, if more than 7.5 parts by weight of the unique Seomoktae odor is strong to reduce the quality of the wind pickle. In addition, when less than 2.5 parts by weight it is difficult to expect the efficacy of Seomoktae. The licorice is 0.25 parts by weight to 0.75 parts by weight. Here, when licorice exceeds 0.75 parts by weight, licorice fragrance becomes stronger, as in Seomoktae, and the quality of the windproof pickle is lowered. When the amount is less than 0.25 parts by weight, it is difficult to expect the efficacy of licorice.

The said Seomokmok is also called black soybean or black soybean. It refers not to a specific kind of bean but to bean that is black. Black Tae, Seori Tae, Seo Mok Tae (Yoodu), etc. belong to black beans. Black Tae is the largest among black beans and is used for soybean rice or bean jam. Seorite is also called cheongcheong because it is black on the outside but it is blue. It is also used for soybean cake, soybean cake, and soybean cake. Seomok-tae is smaller than other black beans, so it looks like a snow-eye.

After cooling the prepared functional water to room temperature and remove Seomoktae and licorice, boil 100 parts by weight to 200 parts by weight of sugar. Sugar, as it is known, tastes hot and helps to recover from fatigue.

Next, 25 parts by weight to 75 parts by weight of vinegar is put. Vinegar will break down and disinfect lactic acid as is known. In addition, 25 parts by weight to 75 parts by weight of the soy sauce is to continue to boil, soy sauce to remove the smell of the seasoning to express the color of the seasoning (S20).

Put salt in the appropriate amount of seasoning water prepared as described above to adjust the salinity (S30).

At this time, the salinity is preferably adjusted to suit the taste of the intake, about 0.5 parts by weight is appropriate.

Thereafter, the washed windbreak is neatly filled at the bottom of the fermenter in one layer, followed by pouring the boiling seasoned water. At this time, the seasoning water is poured so that the wind-filled inside the fermentation tank is sufficiently immersed. Then, after filling the fold further to the sheltered wind immersed again, the seasoned water is filled again (S40). In other words, the seasoned water in boiling state is to be immersed and stacked one by one so as to contact the windbreak of the fermenter at the boiling temperature.

Then, after all the prepared wind immersed in the cooking water, it is stored in the refrigerator for 7 to 10 days to mature (S50). The windbreak used here is preferably 500 parts by weight with respect to 1000 parts by weight of water, and refrigeration is preferably maintained at 4 to 10 ° C.

When the aging is less than 7 days, you can feel the bitterness of the windproof, and after 10 days, the cooked water is fermented into the windproof enough to feel the unique aroma and rich texture of the windproof. On the other hand, if the refrigeration is not matured, the texture of the wind is blurred, and the texture is reduced.

On the other hand, when manufacturing the functional water by adding 2 parts by weight of dried red pepper and 2 parts by weight of garlic to produce the functional water can feel more neat and cool taste.

Example

(1) number of functions

Boil 100 g of Seomoktae, 10 g of licorice, 40 g of dried red pepper and 40 g of garlic in 20 liters of water.

After 40 minutes have started boiling, turn off the fire and let cool to room temperature.

After cooling, remove Seomokmok, licorice, dried red pepper and garlic.

(2) seasoned water

Boil the prepared functional water again, add 3 kg of sugar to dissolve, and add 1 kg of vinegar and 1 kg of soy sauce.

(3) salinity control

Adjust the salinity with about 50 g of salt. Of course, depending on your taste, you add or reduce it.

(4) windproof immersion

The plantings are harvested for 1 year, and the wind is removed from the roots, and the fermenters are arranged side by side.

And the prepared seasoned water is soaked in the fermenter so that the arranged wind is sufficiently immersed. In addition, the wind is further arranged so that a layer of wind is stacked again, and the cooking water is poured so that the wind arranged again is sufficiently immersed.

Repeat so that all prepared windbreaks are immersed in the cooking water.

(5) Refrigeration ripening

A windproof immersed fermenter is stored in the refrigerator for 10 days. It is preferable that a refrigerator keeps 4-10 degreeC here.

Experimental Example [Sensory Test]

In the present experimental example, the sensory test was carried out on the wind pickle prepared in Example. The sensory test was carried out for 30 people, and divided into five items such as color, aroma, taste, texture, and overall acceptability. The results were shown in Table 1 below.

As shown in Table 1, it can be seen that the overall evaluation was excellent in all items.

Item Example color 9.5 incense 9.7 flavor 9.1 Texture 8.6 Overall preference 9.22

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims (5)

A functional water preparation step of preparing functional water by boiling boiled prepared Seomoktae and licorice in water;
Cooling the prepared functional water to room temperature, removing Seomoktae and licorice, and then adding sugar, vinegar, and soy sauce to make boiling seasoning;
A salinity adjusting step of adjusting salt by putting salt in boiling seasoned water;
Windproof immersion step of washing the windbreak to remove the root stem of the windproof 1 year to 3 years after germination to fill the fermentation tank so that the seasoning water is completely immersed in the windbreak; And
Method for producing a wind pickle, characterized in that comprises a refrigeration ripening step of aging for 7 to 10 days in a refrigerator at 4 ℃ to 10 ℃.
The method according to claim 1,
The Seomokmok is 2.5 parts by weight to 7.5 parts by weight based on 1000 parts by weight of water, the licorice is 0.25 parts by weight to 0.75 parts by weight,
The functional water of the functional water manufacturing step is cut 30 to 40 minutes,
In the wind immersion step, after filling the washed wind breeze neatly into the bottom of the fermenter, after pouring the boiled seasoned water filled wind immersed enough, and after filling the wind squeezed wind pour over another layer Method of producing a wind pickle, characterized in that to repeat so that all the wind prepared to fill the seasoning water.
The method according to claim 2,
The sugar is 100 parts by weight to 200 parts by weight, the vinegar is 25 parts by weight to 75 parts by weight, the soy sauce is 25 parts by weight to 75 parts by weight of the manufacturing method of the wind pickle.
The method according to any one of claims 1 to 3,
The functional water is a method of producing a wind pickle, characterized in that the boiling by adding 2 parts by weight of dried pepper, 2 parts by weight of garlic with respect to 1000 parts by weight of water.
Windproof pickles produced by the method of any one of claims 1 to 3.

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