KR101535635B1 - Manufacturing method of Japanese apricot pickles - Google Patents

Abstract

The present invention relates to a method for producing a plum pickle, and more particularly, to a method for producing a plum pickle comprising washing washed plums with brine, removing moisture and seed from the plum washed, To 1.2: 0.9 to 1.2, followed by primary aging; and adding 15 to 25 parts by weight of honey to 100 parts by weight of the first aged plum, followed by secondary aging.
In addition, plum contains a variety of organic acids and vitamins, including citric acid and is effective in restoring fatigue, pyruvate is a detoxifying action of the liver, catechin acid has the effect of inhibiting harmful bacteria in the intestines.
In addition, honey acts as a facilitating metabolism, which is effective in restoring fatigue. Antibacterial and bactericidal action reduces the activity of bacteria harmful to the human body. It contains various vitamins to prevent skin health and promotion of aging. .
By mixing the plum and honey having the above-mentioned effect and aging them to produce a plum pickle, the plum flavor of the plum can be reduced while reducing the strong acidity unique to the plum, so that the consumer who has a sense of resistance to the sour taste can enjoy the same without any objection.
Also, there is an effect that the amount of sugar mixed with the sugar is firstly extracted, and honey is added to lower the sugar level, thereby preventing an adult disease or ingesting an adult disease patient.

Description

Technical Field [0001] The present invention relates to a manufacturing method of Japanese apricot pickles,

The present invention relates to a method for producing a plum pickle, and more particularly, to a method for producing a plum pickle comprising washing washed plums with brine, removing moisture and seed from the plum washed, To 1.2: 0.9 to 1.2, followed by primary aging; and adding 15 to 25 parts by weight of honey to 100 parts by weight of the first aged plum, followed by secondary aging.

The plum, the fruit of the plum tree, is delicious and is used for food or medicine. The plum is characterized by sour taste, that is, due to acidity (salty), the salivary gland is stimulated to stimulate the secretion of saliva. The secretion of saliva (saliva) can be said to be a measure of health, and saliva secretion increases proportionally as health is strong. Therefore, patients and the elderly have less saliva secretion, and there is no taste of food. Plum is a small arboreous tree belonging to Rosaceae and its height is 4 ~ 5m. White flowers or pink flowers bloom, and fruit ripens in May-June. 85% of the plum ingredients are water, 10% sugar, and 5% organic acids. Plum is widely used as a healthy food such as plum celery, plum vinegar, plum jam, plum wine, plum pickles.

Plums are divided into several types according to harvesting time and processing method. The shells are light green, the flesh is hard and sour, the fragrance is good, the color is yellow, the yellow dung is steamed and dried, and the pickles are pickled in brine, dried in the sun, have.

In addition, plum contains various organic acids and vitamins, including citric acid, is rich in helping to recover fatigue, detoxification and sterilization is excellent, 'blue care' is attached to the nickname. Among the organic acids in plum, citric acid (citric acid) content is much higher than other fruits. Citric acid helps to metabolize the food into energy, dissolves the lactic acid accumulated in the muscles, relieves fatigue, and promotes absorption of calcium. On the other hand, pyruvic acid in the plum helps the liver to decipher the liver, and catechin acid suppresses the propagation of harmful bacteria in the intestines.

In addition, there is strong sterilization and detoxification effect on the tea of the plum, so it has the effect of preventing and treating food poisoning, and it is effective in the treatment of diarrhea and constipation because of excellent suiting action. When you dip the plum tea, you can expect a much better effect if you use it together with the leaves. However, when you eat a lot of raw materials because of the toxic substance called 'Amigallarin', the poisonous ingredient is decomposed into a purple acid and it causes poisoning. However, when processed into food or medicinal materials such as plum wine, the liquidation component is mostly eliminated.

Plum is a typical alkaline food, its effects and ingredients are so abundant that it can not be compared with other fruits, and it has an effect of improving the constitution. In addition to eliminating thirst in the summer, it also helps sterilization and antibacterial action to prevent food poisoning, so it is essential for summer. The plum contains a trace amount of pyruvic acid, which acts to decompose toxic substances. Therefore, it is effective to prevent and treat foodborne diseases such as food poisoning and stomach pains. The rich calcium of plums is very good for women. If a woman lacks calcium, it can become vain, menstrual irregularity, and osteoporosis. In pregnant women, calcium is especially needed. Eating plums can alleviate these symptoms. In addition, it can help the intestinal motility of the intestines to relieve constipation, and the vitamins in the plums can also benefit from the beauty of the skin.

In Korean Patent Registration No. 10-0496661 (Method for Making Pickled Plum), plum is placed in a pot and oligosaccharide is added. Then, the top of the pot is covered with an oligosaccharide, and a predetermined filler is placed thereon. The present invention relates to the above-mentioned prior arts that the above-mentioned prior art can mature within a short time at a high temperature so that plum pickles can be rapidly ingested. However, The sour taste of the mushroom is intensified and the plum flesh is gelled to degrade the merchantability.

In Korean Patent Registration No. 10-0520048 (improved plum pickling manufacturing method), plums are washed and salt water is poured into the plum, and the plums are put in a pot, oligosaccharide is put into the plum, The present invention relates to a method for preparing a fermented mushroom, which comprises fermenting the fermented mushroom for 3 months, firstly fermenting the fermented mushroom for 3 months at a low temperature for 3 months, The aging step was carried out in order to prevent the plum from being oxidized or decayed, but the aging period is long and it is not economical.

In Korean Patent Laid-Open Publication No. 10-2011-0135605 (Method for preparing pickles of cheongmeseil), the cheongmyeong silage which removed the seeds of the plum was salted with salt, and then the purified water was changed to remove the salt, remove the water, After aging for 20 to 40 days at a temperature of 0 to 10 ° C, the mixture is aged for 2 to 4 days at a temperature of 0 to 10 ° C for 40 to 80 days, The present invention relates to a method for aging a fermented fenugreek chamomile at a temperature of 0 to 10 ° C. for 80 to 150 days. The above-mentioned prior art processes the fermentation at a low temperature and a third fermentation stage, The aging period becomes too long, and the texture of the plum pulp is deteriorated.

KR 10-0496661 B1 (Jun. 13, 2005) KR 10-0520048 B1 (September 30, 2005) KR 10-2011-0135605 A (2011.12.19)

In order to solve the above problem, in order to solve the above problem, the present invention relates to a method for producing a fermented soybean milk, which comprises mixing plum with sugar and firstly fermenting the fermented milk, The goal is to lower the sugar concentration.

In order to accomplish the above object, the present invention provides a method of manufacturing a plum pickle, comprising washing a plum harvested with brine, removing moisture and seeds from the plum, washing the plum with water, Mixing the mixture at a ratio of 0.9 to 1.2: 0.9 to 1.2 by weight, and performing primary aging; and adding 15 to 25 parts by weight of honey to 100 parts by weight of the first aged plum, .

The primary aging is characterized by aging at a storage temperature of 2 to 10 DEG C for 98 to 105 days.

The secondary aging is characterized by aging at a storage temperature of 3 to 6 캜 for 70 to 84 hours.

In the present invention, plum is mixed with sugar at a ratio of 0.9-1.2: 0.9-1.2 with respect to the weight of sugar, and after maturing, plum is recovered and 15 ~ 25 parts by weight of honey is added to 100 parts by weight of plum to prepare a plum pickle.

In addition, plum contains a variety of organic acids and vitamins, including citric acid and is effective in restoring fatigue, pyruvate is a detoxifying action of the liver, catechin acid has the effect of inhibiting harmful bacteria in the intestines.

In addition, honey acts as a facilitating metabolism, which is effective in restoring fatigue. Antibacterial and bactericidal action reduces the activity of bacteria harmful to the human body. It contains various vitamins to prevent skin health and promotion of aging. .

By mixing the plum and honey having the above-mentioned effect and aging them to produce a plum pickle, the plum flavor of the plum can be reduced while reducing the strong acidity unique to the plum, so that the consumer who has a sense of resistance to the sour taste can enjoy the same without any objection.

Also, there is an effect that the amount of sugar mixed with the sugar is firstly extracted, and honey is added to lower the sugar level, thereby preventing an adult disease or ingesting an adult disease patient.

The present invention relates to a process for producing a maquis pickle.

A method of producing a plum pickle comprising the steps of washing the plum with a brine, removing moisture and seeds from the plum, washing the plum with the sugar and the sugar in a ratio of 0.9 to 1.2: 0.9 to 1.2 Mixing and firstly aging the mixture, and adding 15 to 25 parts by weight of honey to 100 parts by weight of the first aged plum, followed by secondary aging.

The primary aging is characterized by aging at a storage temperature of 2 to 10 DEG C for 98 to 105 days.

The secondary aging is characterized by aging at a storage temperature of 3 to 6 캜 for 70 to 84 hours.

Plum is rich in various organic acids and vitamins, including citric acid, to help relieve fatigue, detoxification and disinfection, so called 'blue care' is attached to the nickname. Among the organic acids in plum, citric acid (citric acid) content is much higher than other fruits. Citric acid helps to metabolize the food into energy, dissolves the lactic acid accumulated in the muscles, relieves fatigue, and promotes absorption of calcium. On the other hand, pyruvic acid in the plum helps the liver to decipher the liver, and catechin acid suppresses the propagation of harmful bacteria in the intestines.

In addition, there is strong sterilization and detoxification effect on the tea of the plum, so it has the effect of preventing and treating food poisoning, and it is effective in the treatment of diarrhea and constipation because of excellent suiting action.

It is the same as fermentation that plums are mixed with sugar or honey and fermentation is due to microorganisms.

The microorganisms are single cells or multicellular, simple in structure, fast in propagation, and very adaptable to the environment. Microorganisms are divided into photosynthetic bacteria, chemosynthetic bacteria, independent nutrition bacteria, and dependent nutrients according to the way of energy and nutrient intake. Fungi, yeast, lactobacillus, It is influenced by environmental factors such as activity, oxygen, osmotic pressure, radiation, and extreme environment.

Yeast belongs to fungi and is larger than bacteria and has about 1,500 species. It can be used as a source of proteins, vitamins and nucleic acid materials for foods and feeds because it can be used differently depending on the kind of cells. However, it may cause food corruption, pollution, pathogenicity, There is.

Fermentation produces a substance that is beneficial to human life. In addition, fermentation refers to a process in which food is kept for a long time or is slaughtered. It is the yeast that causes the fermentation, and the special substance that makes the fermentation actually occur in the yeast is the enzyme. Production of the organic acid by fermentation is controlled by the microorganism .

In addition, alcohol is fermented by fermentation of the yeast by digesting sugars. Alcohol is formed by the fermentation of yeast, and since acetic acid bacteria produce vinegar with a sour taste under the condition of oxygen with the alcohol formed as described above, It is preferable that the fermentation is matched with the fermentation period of the first fermentation stage and the second fermentation stage.

1. Plum washing steps

The plums for use in the present invention may be either a brow or a red plum, and preferably a brow. It is preferable that the browning room is clear in color, eggs are hard and hard, there is no scratch on the skin, and no insects are eaten.

The plums used in the present invention are harvested and then washed with brine. The salt water is preferably mixed with 5 to 10 parts by weight of salt with respect to 100 parts by weight of water. When the salt water is added to less than 5 parts by weight and dissolved in water to remove foreign substances such as pesticide or microorganisms dissolved in the plum It is difficult to remove foreign substances such as pesticides or microorganisms dissolved in the plum shell when the salt is added in an amount exceeding 10 parts by weight and dissolved in water. However, it is not preferable because it may damage the plum.

In addition, the plum washed with the brine may be washed with clean water three to five times to prevent the salt from remaining.

2. Moisture and Seed Removal Steps of Plum

It is preferable to remove moisture from the plum washed with the brine and remove the seed to prepare a plum pickle. The method of removing moisture of the plum is not limited, but it is preferable to remove it by natural wind in a shade at a temperature of 18 to 25 캜.

In addition, it is preferable to remove the seeds of the plum which have been removed by the natural wind using a machine. If the machine is not used to remove the seed, labor is increased and it is not economical.

Further, in the case of producing a plum pickle without removing the seed of the plum, a toxic substance called amigalline contained in the seed can be contained in the plum during the following aging process, and it is inconvenient for a consumer to ingest a pickled plum It is not preferable.

3. Primary ripening stage

The water and seed-removed plum are mixed with sugar, put into a container, and then matured first. Preferably, the sugar is mixed with the plum at a ratio of 0.9-1.2: 0.9-1.2 to the weight of the plum and put into the vessel. The kind of the container is not limited, but it is preferable that the container is made of clay or a glass bottle. When the Onggi is used, far-infrared rays are emitted to improve the taste and aroma of the pickles.

The plums mixed with sugar are put into a pot or a glass bottle made of clay, and then primary aged for 98 to 105 days at a storage temperature of 2 to 10 ° C. At this time, the temperature at which the plum is aged is preferably 2 to 10 ° C, more preferably 3 to 6 ° C. If the aging temperature is less than 2 ° C, the aging time is prolonged due to the low temperature, and the freshness of the plum pulp is undesirably decreased. When the temperature exceeds 10 ° C, the aging time is short due to the high temperature, The taste of the plum pickles is deteriorated.

The aging period is preferably 98 to 105 days, more preferably 100 days. When the aging period is less than 98 days, the aging is not completely performed and the sourness of the plum is left in the pulp, which is not preferable for performing the following step. When the aging time is more than 105 days, the active ingredient contained in the plum is released into the liquid, It is not preferable that only the pickle is consumed because the active ingredient of plum can not be consumed.

In addition, it is preferable to mix the plum and sugar which are put into the vessel at intervals of 15 to 20 days at the time of the primary aging so as to prevent the bacteria from being contained and to allow the fermentation to take place well.

The type of the sugar is not limited, but it is preferable to use white sugar, brown sugar and brown sugar, more preferably white sugar.

The Onggi primarily forms fine pores on the walls due to sand or other coarse particles contained in the clay, and the pores are communicated with the inside and the outside of the vessel through the capillary because the glass phase is not formed. These pores play the following role in food fermentation. The pores of the Onggi make an environment in which microorganisms affecting fermentation can grow and serve as a pathway for controlling oxygen and moisture. It also serves as a room where microorganisms can remain. The microorganisms remain in the pores of the pot while the pot is not used, and the microorganisms exhibit a synergistic effect when the pot is fermented with the pot next year. In addition, pores of Onggi have an effect of keeping the microorganisms warm so that they are not affected by the external temperature. The pores of Onggi can prevent microorganisms involved in the fermented food from growing by preventing the temperature inside the pot from being greatly affected by the ambient temperature. When the microorganism grows vigorously and the protein is degraded by the enzyme to amino acids, the best fermented food is produced. Therefore, it is best to keep the temperature of the Onggi inside constant so that microorganisms can grow well. The temperature inside the Onggi is not so high even on a hot summer day, and the temperature inside the Onggi does not drop rapidly during the cold winter. Onggi emits much far infrared rays than other containers. The wavelength of the far-infrared rays will affect the center of the food and raise the temperature of the center. Thereby enhancing the flavor and aroma of the fermentation by activating the active activities of the autolytic enzymes and microorganisms involved in the fermentation.

The sugar is a natural sweetener mainly composed of sucrose. Sugar is divided into sugar cane (beet sugar) and beet sugar (sugar beet) made from sugar cane according to the raw material, and maple sugar sugar. In addition, according to the preparation of the molasses in the molasses and the molasses in the separation of the two parts are divided into two. Most commonly used are pulverulent and almost white because molasses is isolated and purified. White sugar refers to colorless or white crystals or crystalline powder obtained by refining cupric sugar or sugar, brown sugar refers to yellowish brown sugar obtained by refining cupric sugar or raw sugar, and brown sugar refers to sugar brown sugar obtained by refining sugar solution or raw sugar.

The raw sugar can be used as raw sugar without using sugar mixed with the plum, and the raw sugar is made from sugar cane or sugar beet as a raw material, and the molasses is simply removed from the origin of sugar cane using a centrifuge. Sugar is yellowish in color. In addition, compared with ordinary sugar, rich in minerals such as fiber and vitamins, calcium, phosphorus and magnesium, sugar content is high, but the sweetness that is actually felt is small, and the aftertaste is softer.

4. Second Aging Step

It is preferable that the plums aged in the storage room for 98 to 105 days are collected from the container and 15 to 25 parts by weight of honey are mixed with 100 parts by weight of plum, and the mixture is aged in a storage tank at 3 to 6 ° C for 70 to 84 hours. More preferably at a temperature of 3-6 DEG C for 72 hours.

When less than 15 parts by weight of honey is added to 100 parts by weight of the plum and aging is performed for less than 70 hours, the sourness of plums does not deteriorate the honey. When the mixture is aged for more than 84 hours, And the flavor and texture of the plums are lowered.

It is preferable that the container used for the second aging is an ingot or a glass bottle made of clay, and the container used in the first aging step may be used.

The honey is divided into native honey and beekeeping honey according to the kind of bee. The honey which is collected from a group of queen bees is about 10 ~ 13 ㎏. Depending on the flowers, the honey is composed of acacia honey, sour honey, It is called buckwheat honey and its color and taste are different according to the kinds of flowers. The honey has a bitter taste and a dark hue. The acacia honey is white and has a unique flavor. About 80% of honey is carbohydrate, 36 ~ 38% of fructose, 34 ~ 36% of glucose, and 2 ~ 3% of sugar and dextrin. Other ingredients include 0.2 to 0.3% protein, 0.05 to 0.2% ash, vitamin B complexes B1, B2 and B6, pantothenic acid and formic acid, lactic acid, malic acid, pigment, gum, wax and enzymes.

In addition, honey is widely used for edible and medicinal purposes in Korea, and it is also used as a sweetener such as oily, oily, and daikon, and as a honey for drinking honey.

In addition, honey has a role of facilitating metabolism, it is effective for restoring fatigue, antibacterial and sterilizing action, it decreases the activity of bacteria harmful to the human body, and it contains various vitamins to prevent skin health and promotion of aging. It also plays a role.

When the honey is added, the taste of the plum is lowered while maintaining the flavor of the existing plum. Consumers who do not like the sour taste can eat the plum pickles or the plum juice without the feeling of discomfort. By adding the honey, Can also be safely consumed.

In addition, it is preferable to mix the plum and honey put into the vessel at intervals of 10 to 12 hours at the time of secondary aging.

The plum liquor may be consumed except the plum pickles produced by the above method.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1

After washing 1.5 kg of harvested plum with 1 L of brine, moisture and seeds of plum are removed. The water and seed-removed plum (1.2 kg) are mixed with 950 g of sugar, placed in a pot, placed in a storage tank at a temperature of 3 to 6 ° C, and aged for 100 days to prepare a plum pickle.

Example 2

After washing 1.5 kg of harvested plum with 1 L of brine, moisture and seeds of plum are removed. The moisture and seed-removed plum are mixed with 1.2 kg of sugar and 950 g of sugar, and the mixture is put into a pot at a temperature of 3 to 6 ° C for primary fermentation for 100 days. 100 ㎏ of the first aged plum was recovered and mixed with 200 g of honey, and the mixture was aged for 2 hours at a storage temperature of 3-6 캜 for 72 hours to prepare a plum pickle.

Example 3

In Example 1, the primary aged plum juice

Example 4

In Example 2, the second aged plum liquor

Comparative Example 1

Generally prepared plum pickles

Comparative Example 2

Generally manufactured plum juice

Experimental Example 1: Sensory evaluation of plum pickles

(Example 1, Example 2) and a generally prepared mucilage pickle (Comparative Example 1) were mixed with a sensory test agent (40 persons (20 males, 20 females ) Were subjected to sensory evaluation (5-point measurement method: 1: very poor, 2: poor, 3: moderate, 4: good, 5: very good) by dividing into taste, flavor, texture, color and overall taste. The results are shown in Table 1.

flavor incense Texture Color Overall likelihood Example 1 4.7 4.5 4.6 4.4 4.6 Example 2 4.5 4.3 4.4 4.3 4.4 Comparative Example 1 4.2 4.0 4.3 4.3 4.2

As shown in Table 1, it can be confirmed that the mulch pickles prepared according to the present invention have significantly higher scores on taste, flavor, texture, color, and overall acceptability than pickles generally produced.

Example 1 showed the highest score in the sensory test as a plum pickle prepared according to the present invention. Example 2 shows that the plum pickles prepared according to the present invention did not undergo the second aging process, , And it was confirmed that the result of sensory evaluation showed a higher score than that of Comparative Example 1 by a method of aging in a pot.

Experimental Example 2: Sensory evaluation of plum liquor

(Example 3) used in Example 1, plum liquor secondly aged in Example 2 (Example 4), and plum liquor generally prepared (Comparative Example 2) were used as a sensory test agent (2 years (5 points: 1: very poor, 2: poor, 3: moderate, 2: poor, 3: normal, 4: good, 5: very good). The results are shown in Table 2.

division Sour taste sweetness incense Overall likelihood Example 3 4.7 3.8 4.2 4.2 Example 4 4.0 4.2 4.4 4.2 Comparative Example 2 4.7 3.5 4.0 3.9

As shown in Table 1, it can be seen that the plum liquid produced and aged according to the present invention showed significantly higher scores on taste, flavor, texture, color, and overall acceptability.

As can be seen in Example 4, honey was added to increase sweetness and sour taste, but it was confirmed that the flavor and the overall preference score were the same as those of Example 3, and that it was higher than Comparative Example 2 .

Claims (3)

In a method for producing a pickle pickle,
A method for producing a plum pickle,
Washing the plum harvested with salt water mixed with 5 to 10 parts by weight of salt with respect to 100 parts by weight of water;
Removing the moisture from the washed plum under a natural wind in a shade at a temperature of 18 to 25 캜 and removing seeds;
Mixing the sugar with the water and the seedless mash at a ratio of 0.9 to 1.2: 0.9 to 1.2 by weight to the mash, removing the moisture and seeds from the mash;
Adding 15 to 25 parts by weight of honey to 100 parts by weight of the first aged plum, and aging the mixture at a storage temperature of 3 to 6 캜 for 70 to 84 hours.
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