KR101583769B1 - Production method of Onion Jangajji - Google Patents

Abstract

The present invention relates to a method for producing onion pickling, and more particularly, to a method for producing onion pickling using a method different from the conventional method to improve texture and quality. According to the method for producing onion pickling according to the present invention, onion pickling having excellent texture, chromaticity, sugar content, salinity, pH, total acidity and turbidity can be provided over a long period of time.

Description

Production method of Onion Jangajji}

The present invention relates to a method for producing onion pickling, and more particularly, to a method for producing onion pickling using a method different from the conventional method to improve texture and quality.

Jangja (pickled food) is a kind of soup that is made by cutting vegetables such as red pepper, garlic, cucumber, etc. and putting them in soy sauce, sprinkling them with seasonings, or eating tofu, fish, etc. , It is mainly used as a meaning of electrons. Jangjae is a kind of our own food which is made with salt and soy sauce as well as kojukjang, soybean paste and so on, and it is a kind of our own food which can be processed and preserved by long-term preservation. There are many types according to the manufacturing method. However, the unique pickles that have been handed down from the past are made from vegetables such as red pepper, garlic, cucumber or sesame leaf as the main ingredients, and soy sauce, miso, and kochujang, And it was thought as a side dish of spicy Korean food.

Conventional pickles have a bitter taste due to salt water, deteriorated texture and taste, and become infected by osmotic pressure.

Korean Patent Publication No. 2004-0092738

As a result of intensive efforts under such technical background, the present invention has been completed. Accordingly, an object of the present invention is to provide a method for producing onion pickling, which is excellent in texture, color, sugar content, salinity, pH, total acidity and turbidity.

According to an aspect of the present invention, there is provided a method of cleaning an onion and a root canal,

Preparing an aged solution by adding 50 parts by weight of soy sauce soybean, 30 parts by weight of vinegar, 100 parts by weight of beer, 50 parts by weight of a fish sauce, 30 parts by weight of sugar and 50 parts by weight of plum, based on 100 parts by weight of the washed root lot. And adding 900 parts by weight of onion and 100 parts by weight of a lotus root to the prepared aging solution based on 100 parts by weight of the washed lotus root, and aging the mixture.

In one embodiment, 25 parts by weight of the crude soybean paste and 100 parts by weight of onion peel broth are further added to 100 parts by weight of the washed lotus root in the step of preparing the aged broth.

In one embodiment, the aging can be done at 2-10 < 0 > C.

According to the method for producing onion pickling according to the present invention, onion pickling having excellent texture, chromaticity, sugar content, salinity, pH, total acidity and turbidity can be provided over a long period of time.

FIG. 1 is a graph showing changes in the texture of onion saengjangjang according to aging days.
Fig. 2 is a graph showing changes in the texture of onion-soybean paste doenjang according to aging days.
Fig. 3 is a graph showing the meat color of onion pickling according to aging days.
4 is a graph showing the chromaticity of the aged solution of onion pickling according to aging days.
5 is a graph showing the sugar content and salinity of the onion pickled jelly according to aging days.
6 is a graph showing the sugar content and salinity of the aged liquid of onion pickling according to aged days.
7 is a graph showing turbidity of meat and aged liquid of onion pickling according to aging days.
FIG. 8 is a graph showing the pH and total acidity of the meat of onion pickles according to aging days.
FIG. 9 is a graph showing the pH and total acidity of the aged solution of onion pickling on the aged days.
10 is a photograph of onion pickling produced according to the present invention.

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

According to an aspect of the present invention, there is provided a method of cleaning an onion and a root canal,

Preparing an aged solution by adding 50 parts by weight of soy sauce soybean, 30 parts by weight of vinegar, 100 parts by weight of beer, 50 parts by weight of a fish sauce, 30 parts by weight of sugar and 50 parts by weight of plum, based on 100 parts by weight of the washed root lot. And adding 900 parts by weight of onion and 100 parts by weight of a lotus root to the prepared aging solution and aging the mixture.

The composition ratio can be further specified in gram units as in the following examples.

In case of anchovy (anchovy or canary), it is desirable to use a clear part on the anchovy sauce after boiling, cooling and precipitating the impurities for 1 year or more to remove the characteristic smell.

Chosun soy sauce is soy sauce made from soybeans, fermented by bacteria (Bacillus subtilis, etc.) and mildew, and then poured with salt water. It is also called soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce soy sauce.

The soy sauce soy sauce which can be used in the present invention may be a soy sauce soy sauce prepared by a known method or may be sold in the market.

In one embodiment, in the step of preparing the aged solution, 25 parts by weight of the crude soybean paste and 100 parts by weight of the onion peel broth may be further added based on 100 parts by weight of the washed lotus root.

The soybean paste soybean paste contains 88% by weight of Korean meju (soybean / domestic), 10% by weight of salt (sun salt / domestic) and 2% by weight of purified water. Any soybean paste prepared by a known method may be used. It is also possible to use what is sold.

The onion peeled broth is prepared by adding 10 to 30 parts by weight of onion skin to 100 parts by weight of water, boiling for 15 minutes to 1 hour, and cooling.

In one embodiment, the aging may be carried out at 2 to 10 ° C, preferably at 4 to maintain a constant temperature during aging.

Example

1.1 Manufacture of Pickled Pickled Onions

The onion and lotus root produced by the Hamyang army, and the Korean soy sauce, the Korean soybean paste, and the plum juice were directly manufactured by the farmers.

The fermented jujube fermented using the soy sauce, chopped soybean paste, and plum liquor, which were prepared directly from the farm, was divided into two groups: a method of using Korean soy sauce and a method of preparing by adding onion peel, broth, and soybean paste. Table 1 shows the recipe of onion sauce pickles using Korean soy sauce, and the recipe of onion soy sauce soy sauce pickles using Korean soy sauce and Korean soy sauce is shown in Table 2 below.

The onion pickling method is as follows. First, clean the onion and lotus root shells and remove the water. The onion and rootstock were placed in a fermentation broth prepared according to the recipe of Table 1 or Table 2, and stored in a refrigerator for storage at a constant temperature in a commercially available transparent glass bottle for pickling.

Miso Jangjae is made by adding onion peeled broth, which is used to neutralize the salty taste of soybean paste and soybean paste.

During the preparation of the pickles, beer was added to improve storage stability and texture.

Basic material
Name of material Amount (g) onion 900 Lotus root 100

Aging liquid material


Korean soy sauce 50 vinegar 30 beer 100 Streamlined 50 Sugar 30 plum 50

Basic material
Name of material Amount (g) onion 900 Lotus root 100

Aging liquid material


Korean soy sauce 50 Korean miso 25 Onion peeled broth 100 vinegar 30 beer 100 Streamlined 50 Sugar 30 plum 50

Analysis results of onion pickles

2.1 texture

For the texture evaluation, the onion was cut into a cross, and the third onion blood was cut into a size of 33 cm. Using a texture analyzer (TAXT-PLUS, Stable Micro Systems, UK) The texture of the samples was measured.

The measurement conditions were hardness, fracturability (fracture rate) at the condition of pre-test (speed 5.0 mm / s), post-test (speed 5.0 mm / s) ), Adhesiveness, springness, cohesiveness, gumminess, chewiness, and resilience were measured and the results were shown in Figs. 1 and 2 .

2.2 Chromaticity

For the color measurement, onion color was measured by crushing the onions into 5 cm diameter transparent pedridish. The aged solutions of soy sauce and miso jujube were collected by using 20 ml drop-off color (Ultrascan VIS, Hunter Lab, USA) The values of L value, lightness, a value and redness and b value and yellowness were measured five times repeatedly. A standard white plate (L = 99.4, a = -0.12, b = 0.04) was used as the standard color.

2.3 sugar content. Salinity, pH, total acidity and turbidity

The onion pickles were prepared by grinding agar and onion pickles and crushing with a homogenizer (AM Series NISSEI, Japan) for 30 seconds and filtering with two layers of gauze.

The sugar content was measured by a digital sugar meter (Atago, PR201 Palette Refractometer, ATAGO Co., Japan) five times repeatedly, and the average value was expressed.

The salinity was measured five times using a salinity meter (Model ES-421 ATAGO Co., Japan). The pH and total acidity were measured by using an electronic automatic titrator (G20, compacttitrator, METTLER TOLEDO) Respectively.

The turbidity was measured as a mean value by repeatedly measuring the% T at 660 nm five times using a UV spectrometer (Shimadzu UV-1601, Shimadzu Co., Japan) taking each filtrate.

2.4 Sensory evaluation

30 evaluators were selected as sensual agents and trained to evaluate the following characteristics. (Score: 1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good) .

Analysis

3.1 Onions Pickled  Optimum condition

3.1.1 texture

The hardness of onion pickles tended to increase with storage period (0 ~ 50 days). Soy sauce pickles showed the highest results at 30 days of storage, and after that, the firmness was reduced. This phenomenon is presumed as a result of decrease of moisture and increase of acid. Soybean paste pickles also showed similar results to soy sauce pickles.

In the case of chewiness, the value of soy sauce pickled japonica was 3 times higher than that of soybean paste japonica in storage at 30 days after storage, but then decreased sharply.

The fracturability was the highest at 30 days after storage and was similar at 50 days of storage.

Adhesiveness, springiness, cohesiveness, gumminess and resilience were the highest values at 30 days of storage and then decreased.

The results of physical properties of onion pickles showed good physical properties up to 30 days after storage, but then deteriorated. Therefore, it was analyzed that the physical limit of storage of onion pickles was about 30 days.

3.1.2 Chromaticity

The color change of onion pickles showed the following tendency. In other words, the whiteness (L) of the onion meat of the soy sauce pickles and the onion meat of the soy sauce pickles was 58.24 and 54.24 on the 0th day of storage, respectively, and the L value tended to decrease with storage period. The changes in the L values of the two meat samples were similar. Both redness (a) and yellowness (b) were similar in both samples.

Changes in the degree of whiteness (L) of the fermented juice of onion juice were similar to those of onion juice. The redness (a) showed that the value of 9.20 in the 0th day of storage of the jujube solution gradually decreased as the storage period elapsed, which was -1.35 on the 40th day of storage. In the case of soybean paste pickles, the value was 2.59 on the 0th day of storage and 1.50 on the 50th day of storage.

The yellowness index of jujube juice (b) was 13.47 at 0 day of storage and 4.97 at jujube jujube. The b value of the jujube fermented with soy sauce jangbang decreased with the lapse of storage period.

3.1.3. Sugar content and salinity

Onion fermentation of onion juice and onion juice showed a tendency to increase gradually with the passage of storage period, while onion juice of onion juice showed the highest value on storage 10 days. The change over time was great. On the other hand, the ripening solution of Jangachi was lowered until 20th day of storage, and after 20 days, the change of aging solution reached equilibrium.

On the other hand, the salinity of onion juice and onion juice showed a moderate increase until 30 days after storage, and the salinity of the juice was lowered to 20 days And the fermented soybean paste juice showed a tendency to decrease until 30 days of storage. This may be a change that occurs when the salt of the aging solution penetrates into the onion.

3.1.4 Turbidity

As a result of% T measurement of aging solution and onion muscle turbidity of the japonica japonica, no change was observed in the onion meat after 10 days of storage, and in the 20 days after storage, the japonica japonica was 97.63, 97.7, indicating a rapid increase. The fermented juice showed the lowest value at 20 days after storage and gradually increased. This is probably due to the increase in turbidity due to the internal changes due to the softening action of onion meat.

3.1.5 pH and total acidity

Changes in pH of onion meat and aged juice with onion pickles showed a moderate change after 10 days of storage in case of aged juice. In the case of onion meat, the pH of soybean paste jujube was higher than that of soy sauce pickles, And the protein content was relatively high, indicating that the pH was higher than that of soy sauce. In the case of aged solution, aged liquid added with soy sauce was higher than that of soy sauce, but after 10 days of storage, the changes of soy sauce and soy sauce aged in soy sauce were similar.

The change of total acidity showed a high value of 0.5% in soy sauce and 0.4% in soy sauce fermented soybean paste during storage at 20 days of storage, while the fermentation period showed a tendency to decrease at 20 days after storage .

3.1.6 Sensory evaluation

Soy sauce pickled jar was highly evaluated in the degree of sharpness and color on the 0th day of manufacture, but was highly evaluated in flavor, aroma, and taste on the 10th day of storage. On the 0th day of manufacture, soybean paste pickled jar was highly rated in terms of color, flavor, taste and preference on the 10th day of storage.

Sensory parameter color incense flavor Kink
(Crispness) Likelihood

Soy sauce pickles


0 3.23 ± 1.36 2.90 ± 1.06 3.00 ± 1.11 4.001.02 3.13 ± 1.11 10 3.20 ± 1.24 3.33 ± 1.32 3.57 ± 1.36 3.401.22 3.43 ± 1.22 20 2.73 ± 1.23 2.87 ± 1.20 3.00 ± 1.14 2.601.10 2.77 ± 1.14 30 2.50 ± 1.36 2.86 ± 1.36 2.97 ± 1.08 2.501.21 2.72 ± 1.28 40 2.40 ± 1.02 2.70 ± 1.24 2.80 ± 1.11 2.311.24 2.61 ± 1.25 50 2.30 ± 1.12 2.54 ± 1.18 2.81 ± 1.36 2.011.22 2.50 ± 1.21
Soybean paste
Pickle


0 3.20 ± 1.21 3.07 ± 1.11 3.10 ± 1.09 3.931.08 3.13 ± 1.28 10 3.47 ± 1.20 3.43 ± 1.25 3.53 ± 1.20 3.531.20 3.33 ± 1.24 20 2.83 ± 1.32 2.70 ± 1.12 2.90 ± 1.18 2.701.09 2.83 ± 1.18 30 2.72 + 1.36 2.60 ± 1.20 2.87 ± 1.28 2.531.24 2.62 ± 1.11 40 2.50 ± 1.06 2.62 ± 1.06 2.70 ± 1.08 2.421.14 2.55 + 1.36 50 2.43 ± 1.20 2.54 + - 1.02 2.56 ± 1.22 2.401.10 2.43 ± 1.32

As described above, the onion pickling method according to the present invention can provide an onion pickling which maintains texture, color, sugar content, pH, total acidity and turbidity over a long period of time and has excellent flavor.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (3)

Washing the onion and lotion and removing the water;
Preparing an aged solution by adding 50 parts by weight of soy sauce soybean, 30 parts by weight of vinegar, 100 parts by weight of beer, 50 parts by weight of a fish sauce, 30 parts by weight of sugar and 50 parts by weight of plum, based on 100 parts by weight of the washed root lot.
Adding 900 parts by weight of an onion and 100 parts by weight of a rootstock to the aging solution, and aging the mixture,
The method of manufacturing an onion pickling method according to claim 1, wherein, in the step of preparing the aged solution, 25 parts by weight of the crude soybean paste and 100 parts by weight of onion skinned wheat are further added based on 100 parts by weight of the washed soft lotus root.
delete The method according to claim 1, wherein the aging is performed at 2 to 10 ° C.

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