KR101451096B1 - Preparing method of low-salt umeboshi using rubus coreanus jubak (alcohol filter cake) - Google Patents

Abstract

The present invention relates to a method for producing low-salt and improved Japanese plum pickles (Umeboshi) suitable for the taste of Koreans by utilizing bramble sprouts excellent in functionality. According to the manufacturing method of the present invention, the salt content of the initial salt is lowered, the salt content is reduced, and the sugar content is also suitable to the preference of the Korean people. By using the bokbunja bean sprouts, a useful functional ingredient is added and the anthocyanin pigment of the natural color is dyed in the plum, Can be manufactured with higher sensory preference than dyeing by the foliage of the ornamental plants and improved both in functionality and functionality.

Description

TECHNICAL FIELD The present invention relates to a method for producing low-salt plum pickles (Umeboshi)

The present invention relates to a method for producing low-salt and improved Japanese plum pickles (Umeboshi) suitable for the taste of Koreans by utilizing bramble sprouts excellent in functionality.

Umeboshi refers to a Japanese pickled plum pickle, which is made by dyeing yellow leek with salt and drying it with Japanese Leaf Leaf (Japanese Leaf Leaf) in Japan, and the uncooked pickles are called Umezuke. Japanese traditional pomegranate is characterized by strong salty taste and sour taste. It seems to have been settled by environmental factors of Japanese people.

As shown in FIG. 1, the conventional method of manufacturing the Umeboshi is as follows. A yellowing of about 20% is added to the total weight of the yellowish rum after the harvesting and washing of the yellowing dye in July, and the salt is picked at room temperature. And the process of making umebo with about 15 ~ 18% salinity. However, Umeboshi, which was produced by traditional methods like this, was very salty and was not suitable for the taste of Koreans, so consumption was low except for limited enthusiast.

The reason why we kept the high salinity during the storage of Umeboshi even though the preference degree was decreased was that in order to consume long-term storage at room temperature, . Due to the recent development of refrigeration facilities, Umeboshi has been introduced in Japan, which has improved saltiness and improved salinity and low salinity and high sugar content. However, it is a fact that Koreans do not yet meet the symbol.

In order to solve these problems and to manufacture them in accordance with the preferences of the Korean people, it is required to develop an improved method of manufacturing the Umeboshi which can lower the salinity and mask the high acidity.
[Prior art research literature]
1. Create a solo barb, Umeboshi [plum pickles]. [Online], July 13, 2009, [February 27, 2014 search], Internet: <http://cafe.daum.net/song13533/4aKq/213?q=%BF % EC% B8% DE% BA% B8% BD% C3% 20% BA% B9% BA% D0% C0% DA & re = 1>

As described above, Umeboshi, which is manufactured according to the traditional Japanese method for producing pomegranate, has a problem in that salty taste and sour taste are very strong because it has a very high salinity in order to make it easy to store for long periods at room temperature there was. Accordingly, an object of the present invention is to provide an improved method for manufacturing a pomegranate which is functional and sensual enough to solve the above-mentioned problems and is suitable for Korean people's taste.

In order to achieve the above object, the inventors of the present invention have found that the salt content after aging can be lowered by controlling the salt content in the initial pickling process, and the acidity can be masked by adding the sugar, In addition to improving the shelf life as well as improving the shelf life by effectively preventing deterioration of shelf life due to the low salt and solubility as described above, it is possible to use the bokbule having a high preference of Korean as a natural coloring material to replace the leaves The present invention has been completed.

On the other hand, Umeboshi is a pickle with plum, which has antibacterial and antimicrobial effects of plum itself, and additionally has antibacterial and antimicrobial effects of bamboo powder, which can significantly enhance microbial safety during storage and storage at low salt . In particular, the manufacturing method according to an embodiment of the present invention allows the entire process to be carried out at once without any additional process such as desalting, thereby effectively preventing efflux of the active ingredient and maintaining the flavor of the plum and the brambles pigment until ingestion, Can be produced with excellent low-salt taste and excellent sensory properties.

A preferred embodiment of the present invention is

(1) preparing plums;

(2) aging the plums with salt, saccharide, and bokbun; And

(3) drying the aged plum

And a method for producing the low salt omep-bosi.

Further, another preferred embodiment of the present invention provides a low salt wort which has a final salt content of 2 to 5% and a brittle material content of 10 to 20 parts by weight per 100 parts by weight of whole walnuts.

Hereinafter, the present invention will be described in more detail.

The bokbunja is a by-product of the bokbunjae which is left after fermenting and juicing the bokbunjae. The bokbunjae used in one embodiment of the present invention is not particularly limited, and various bokbunja By-products generated during processing can be used.

Through the fermentation process of the bokbunja, the ingredients contained in the bokbunja produce alcohol and acid by the action of the yeast, and the functional material which is not present in the bokbunja biomaterial is produced through the complex fermentation process. Particularly, when the fibrous material such as rind of bokbunja is destroyed during the fermentation process, the amount of anthocyanin such as anthocyanin is higher than that of the raw material. Therefore, it is not necessary to add additional ingredients such as lobulus, Polyphenols are also likely to be produced. Alcohol is also contained in 14 ~ 15% (v / v) of bokbunja bean sprouts, which reduces the amount of salt and reduces the risk of corruption during storage and aging. In addition, the yeast and enzymes contained in the bokbunja extract can further improve the texture and taste of the bokbunja extract, and can also improve both sensuality and functionality by providing a beneficial role in terms of color as well as storage stability.

The manufacturing method according to one embodiment of the present invention is not only superior in terms of economy since the brambles are manufactured by processing the brambles and utilizes the remaining brambles, and also the anthocyanin, which is a natural color of the brambles, Can be used as a natural coloring matter in place of chrysanthemum leaves (Japanese lobed lobes), and the functional substance produced in the berry molasses fermentation process can also be ingested through Umeboshi, so that the functionality can be further enhanced as compared with Umeboshi. In addition, as described above, alcohols and yeasts remaining in brambled bean sprouts can not only enhance preservation and preservability but also have a beneficial effect on the whole sensory aspect including texture.

The plum is a fruit of plum tree, preferably the plum, especially the yellowish plum, among the plums, can be washed and used after removing water.

Preferably, the brambly beads are added in an amount of 5 to 10 parts by weight based on 100 parts by weight of the plum. When the amount is below the above range, the enzymes contained in the brambly granules can not act properly, which is not desirable from the standpoint of storage surface or pigment, and when excessive amount is exceeded, the decomposition enzyme of the granule acts strongly, Or the excessive taste of the plum is buried in the bamboo powder by the excessive amount of the plum, which is not preferable

Salt refers to all salt that can be edible, and for example, purified salt, sun salt, processed salt and the like can be used without particular limitation.

Preferably, the salt is added in an amount of 5 to 10 parts by weight based on 100 parts by weight of the plum.

In the case of salt, Umeboshi plays a very important role in preventing corruption. In the case of traditional Umeboshi, excessive salt is added, which can prevent the corruption by limiting the amount of salt due to the input of bokbunja. However, when it is added in an amount of less than 5 parts by weight, it is not preferable because it may cause corruption in the part due to direct contact with air in the case of Umeboshi, and if it exceeds the above range, it is suitable to provide low salt Umeboshi having excellent sensibility I do not.

As the saccharides, sugars, fructose, honey, glucose, oligosaccharides, xylose or mannose may be preferably used. The oligosaccharide may be selected from the group consisting of fructo-oligosaccharides, galacto-oligosaccharides, isomaltooligosaccharides, and maltooligosaccharides The selected materials may be used singly or in combination, and the form thereof may be powder or liquid. Sugar or fructose may be preferably used.

Preferably, the saccharide may be added in an amount of 10 to 25 parts by weight based on 100 parts by weight of the plum, and more preferably 15 to 20 parts by weight of sugar or 18 to 25 parts by weight may be added.

If the pH is below the above range, the salty taste is strongly sensed, or the sour taste of the plum may not be masked, so that it is not sensually desirable. If the above range is exceeded, only the sweet taste is felt. It is not suitable to give sensuality as a side dish.

The salt, the saccharide, and the brambles may be added separately or simultaneously. Preferably, at the same time, they are added and aged and stored, thereby simplifying the process of manufacturing pomegranate juice, thereby simplifying the manufacturing process and effectively preventing the loss of various useful functional ingredients. In addition, Since the fermentation may proceed by the yeast remaining on the brambled bean sprouts, it is preferable that the salt be first put in the bean sprouts, and then the saccharides and the brambles can be put into the bean sprouts after being kept for a certain period of time.

Preferably, the aging may be carried out at room temperature for 30 to 90 days, and preferably, the aging may be performed while mixing 1 to 3 times a day.

If aging is carried out for a period shorter than the above range, it is not preferable that the pigment, enzymes or other active ingredients of the brambun powder are not enough to act on the plum, and if the amount exceeds the above range, the enzyme action is excessively caused, It is not desirable because it is not good.

According to another preferred embodiment of the present invention, there is provided a low salt wort which is produced by the above-described method and has a final salt content of 2 to 5% and a brittle seed content of 10 to 20 parts by weight per 100 parts by weight of whole walnuts.

Preferably, the low-salt ume bamboo may have a sugar content of Brix 28 to 33. [

According to the manufacturing method of the present invention, the salt content of the initial salt is lowered, the salt content is reduced, and the sugar content is also suitable to the preference of the Korean people. By using the bokbunja bean sprouts, a useful functional ingredient is added and the anthocyanin pigment of the natural color is dyed in the plum, Can be manufactured with higher sensory preference than dyeing by the foliage of the ornamental plants and improved both in functionality and functionality.

Fig. 1 schematically shows a conventional Japanese traditional method for producing pomegranate.
Fig. 2 schematically shows a method of manufacturing a low salt oven according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in more detail to facilitate understanding of the present invention. However, the following examples are illustrative of the present invention, and the scope of the present invention is not limited thereto.

Comparative Example .

After the water was removed by washing, the sulfur was added to about 20 parts by weight with respect to 100 parts by weight of the sulphate. After 5 days of pickling at room temperature, the first pressing and the second pressing were performed to remove the salt, 3 parts by weight based on 100 parts by weight of the polylactic acid was added thereto, followed by dyeing and drying to produce umeobesh (see Fig. 1).

Manufacturing example . Bokbunja Apricot  Produce

1000 kg of bokbunja were disrupted and crushed to obtain 980 L of crushed bokbunja which was 7.5% of sugar. The sterilization treatment number 2.3L to Sakaroma Isisu Sererebiji. SM102 (Vision BioCam) dry yeast was inoculated at 0.23 kg and activated at 35 ° C for 30 minutes to prepare a master. 305kg of liquid fructose was added to the crushed bokbunja liquor to make the sugar content to be 25brix. The activated liquor was mixed and immersed at 20 ℃ for 7 days. The fermented sake obtained through the immersion process was subjected to sedimentation to separate bokbunja spp.

Example .

5 to 7 parts by weight of salt (sun salt), 15 to 20 parts by weight of sugar (or 18 to 25 parts by weight of fructose) and 100 parts by weight of the sulfuric acid 5 to 10 parts by weight of the brambly powder prepared in Example was added, and the mixture was aged at room temperature for 60 days and dried to prepare a low salt pomace.

(Unit: parts by weight) Salt Sugar fruit sugar Bokbunja S-1 5 15 - 5 S-2 5 15 - 7 S-3 5 15 - 10 S-4 5 18 - 5 S-5 5 18 - 7 S-6 5 18 - 10 S-7 5 20 - 5 S-8 5 20 - 7 S-9 5 20 - 10 S-10 7 15 - 5 S-11 7 15 - 7 S-12 7 15 - 10 S-13 7 18 - 5 S-14 7 18 - 7 S-15 7 18 - 10 S-16 7 20 - 5 S-17 7 20 - 7 S-18 7 20 - 10 F-1 5 - 18 5 F-2 5 - 18 7 F-3 5 - 18 10 F-4 5 - 22 5 F-5 5 - 22 7 F-6 5 - 22 10 F-7 5 - 25 5 F-8 5 - 25 7 F-9 5 - 25 10 F-10 7 - 18 5 F-11 7 - 18 7 F-12 7 - 18 10 F-13 7 - 22 5 F-14 7 - 22 7 F-15 7 - 22 10 F-16 7 - 25 5 F-17 7 - 25 7 F-18 7 - 25 10 Comparative Example 20 3 parts by weight

Experimental Example  1. Sensory Evaluation

The sensory evaluation was carried out on the low-salt ume bamboo prepared in the above example and the comparative example, and the results are shown in Table 2 below. The sensory test was carried out by 5 expert panels (3 males (20s, 30s, 40s) and 2 females (20s and 30s) Respectively.

Salty taste sweetness Sour taste Richness Overall likelihood S-1 4.9 3.8 4.6 3.3 3.5 S-2 4.7 3.6 4.9 3.4 3.9 S-3 4.6 3.5 5.1 3.9 3.6 S-4 4.6 4.2 4.2 3.8 4.2 S-5 4.5 4.1 4.1 4.1 4.6 S-6 4.5 3.9 4.8 3.9 4.3 S-7 4.5 5.3 3.3 3.8 4.2 S-8 4.3 5.2 3.9 4.0 4.0 S-9 4.2 4.9 4.2 3.9 4.0 S-10 5.3 4.0 4.3 3.8 4.0 S-11 5.0 3.8 4.5 3.9 3.9 S-12 4.8 3.3 4.9 4.0 4.1 S-13 5.1 4.3 4.1 3.8 4.0 S-14 4.6 4.1 4.5 3.9 4.1 S-15 4.7 4.0 4.8 4.0 4.5 S-16 5.0 4.6 3.5 3.8 4.0 S-17 4.9 4.5 3.8 4.1 4.7 S-18 4.8 4.1 4.2 3.9 4.2 F-1 4.9 4.0 4.6 3.3 3.7 F-2 4.7 3.6 4.9 3.4 3.6 F-3 4.6 3.5 5.1 3.9 3.5 F-4 4.6 4.2 4.2 3.8 4.0 F-5 4.5 4.3 4.4 4.1 4.2 F-6 4.5 4.7 4.5 4.1 4.6 F-7 4.5 5.0 3.3 3.8 4.0 F-8 4.4 5.0 3.9 3.9 4.2 F-9 4.2 4.9 4.2 3.9 4.3 F-10 5.0 4.0 4.3 3.8 4.4 F-11 4.8 3.8 4.5 3.9 3.9 F-12 4.8 3.3 4.9 4.0 3.7 F-13 5.0 4.3 4.1 3.8 4.0 F-14 4.6 4.1 4.5 3.9 4.1 F-15 4.7 4.0 4.7 4.0 4.6 F-16 5.0 4.7 4.1 3.8 4.3 F-17 4.9 4.4 4.0 3.7 4.0 F-18 4.8 4.3 4.0 3.5 4.1 Comparative Example 6.9 2.1 5.9 4.4 2.6

As shown in Table 2, it was confirmed that the salty taste and sour taste of the Umeboshi prepared according to the Examples were significantly lower than those of the comparative example, and the sweetness was higher than that of the comparative example.

As the contents of salt and saccharide were the same, the sweetness decreased as the content of brambled sugar increased. On the other hand, when the content of salt and saccharide were the same, It is generally increased.

Specifically, in the case of Examples S-1 to S-18 prepared using sugar as a saccharide, when the salt content was 5 parts by weight (S-1 to S-9), 18 parts by weight of a sugar content, (S-10 to S-18), the content of sugar was 20 parts by weight, that of S-5 was 7 parts by weight, S-17, which was prepared by adding 7 parts by weight of bamboo powder, showed the best taste and palatability.

In the case of Examples F-1 to F-18 prepared using fructose as a saccharide, when the salt content was 5 parts by weight (F-1 to F-9), 22 parts by weight of fructose content, (F-10 to F-18) also showed 22% by weight of fructose content when the salt content was 7 parts by weight (F-10 to F-18) Fumigakushi Fumigoshi, which was prepared by adding 10 parts by weight of brambly granules, showed the best flavor and palatability, and when fructose was used, the sugar content was higher than that of sugar and bokbunja.

On the other hand, in the case of the control group (comparative example), the salty taste and the sour taste were too high and the sweet taste was very low, so that the ingestion was not easy and the overall acceptability was much lower than that of the examples.

Experimental Example  2. Characterization of salinity etc.

S-5, S-17, F-6, and F-15) exhibited excellent functionalities through the sensory evaluation of Experimental Example 1, and the salinity, sugar content, etc. of the conventional Japanese- And the results are shown in Table 3 below.

In the following Table 3, the salinity was measured using a salinity meter (S-20, ATAGO), and the acidity was measured by pulverizing and diluting the juice by 10 times with 0.1N NaOH (factor 1). The pH of the solution was measured by diluting the juice solution 10 times with a pH meter (700 pH meter, Metrohm). The moisture content was 2 ~ 5 g of Umeboshi by the atmospheric pressure heating method, dried at 105 ℃ in a dry oven, Were measured. The sugar content (Brix) was measured at 20 ° C using a Brix meter (ATC-20E, ATAGO).

Comparative Example S-5 S-17 F-6 F-15 Salinity 17.91 3.14 4.15 3.04 3.95 Acidity 5.65 3.71 3.68 3.42 3.59 pH 3.27 3.57 3.55 3.60 3.71 Moisture content 60.1 69.30 68.27 73.46 71.36 Brix 35.2 30 30 27 29

As shown in Table 3, the saltiness of the comparative example was 17.91, indicating that the salinity was 4 to 5 times higher than that of the examples, and the acidity was also higher than that of the examples. In the case of Umeboshi, which is a comparative example containing a large amount of saline, the sensory property is poor and the intake is not easy. In addition, the sodium ion concentration in the blood is increased in health. On the other hand, it was confirmed that the Umeboshi of the example was low in Brix.

Experimental Example  3. Microbial stability analysis

The microbial stability of the conventional low-salt omeboshi of Examples (S-5, S-17, F-6, and F-15) and the comparative example of the conventional Japanese omelet showed good functionalities through the sensory evaluation of Experimental Example 1 (3M Microbiology Products, St. Paul, Minn. 55144-1000) in a volume of 1 ml with a pipette to collect the total number of bacteria, yeast and fungus, the coliform group Were measured.

More specifically, the total number of bacteria (Aerbic Count Plate) was measured after culturing for 24 hours at 37 ° C. Yeast and Mold Count Plate was cultured at 30 ° C. for 48 hours, (E. coli / Coliform Count Plate) was incubated at 37 ° C for 24 hours. The measured results are shown in Table 4 (N.D in Table 4 below).

Comparative Example S-5 S-17 F-6 F-15 Total number of bacteria
(CFU / mL) 560 450 859 596 796 Yeast count
(CFU / mL) 11 128 147 135 136 Coliform group
(CFU / mL) N.D. N.D. N.D. N.D. N.D.

As shown in the above Table 4, the Umeboshi of the Example was excellent in terms of microbial stability even though it was not a sterilized product. Specifically, it was not detected in the case of coliform group, and the number of germs and yeast was also regulated to a certain level or less. It is also seen that there is no significant difference compared to the comparative example, and it is also excellent in microbiological stability.

Claims (5)

(1) preparing plums;
(2) aging the plums with salt, saccharide, and bokbun; And
(3) drying the aged plum
Lt; / RTI &gt;
The brambly beech sprouts are added in an amount of 5 to 10 parts by weight based on 100 parts by weight of the plum,
Wherein the salt is added in an amount of 5 to 10 parts by weight based on 100 parts by weight of the plum,
Low salt.
The method according to claim 1,
Wherein the bramble sprout contains 14 to 15% (v / v) alcohol.
Low salt.
delete The method according to claim 1,
Wherein the saccharide is added in an amount of 10 to 25 parts by weight based on 100 parts by weight of the plum.
5. A process for the preparation of a compound according to any one of claims 1, 2 and 4,
Wherein the final salinity is 2 to 5% and the bramble content is 10 to 20 parts by weight based on 100 parts by weight of whole pomegranate.

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