KR101812573B1

KR101812573B1 - Hot taste esculent plants pickles and manufacturing method thereof

Info

Publication number: KR101812573B1
Application number: KR1020160026621A
Authority: KR
Inventors: 손호용; 오주식
Original assignee: 오주식
Priority date: 2016-03-04
Filing date: 2016-03-04
Publication date: 2017-12-29
Also published as: KR20160032062A

Abstract

The present invention relates to an edible plant pickling solution to which a spicy taste is added, a method for producing edible pickles of pungent taste using the edible plant pickling solution, and an edible plant pickling with pungent taste prepared by the method. The edible plant pickling solution having a pungent taste of the present invention, the method of producing edible plant pickling having a pungent taste using the same, and the edible plant pickling having a pungent flavor produced therefrom, It is in accordance with the needs of consumers who are tired of pickling by sugar. It has enhanced shelf life, antioxidant activity, nutrition, strengthen sensuality by spicy taste, strengthen useful ingredient such as total polyphenol ingredient in pickles, strengthen antioxidant activity of pickles and pickles And the stability of the distribution is enhanced by the increase of the antibacterial activity. In addition, the edible plant pickling having the pungent taste of the present invention can produce a health-oriented spicy edible plant pickling of low salt and mortar, even if the use of sugar and soy sauce is reduced to about 1/2, respectively.

Description

{HOT TASTE ESCULENT PLANTS PICKLES AND MANUFACTURING METHOD THEREOF}

The present invention relates to an edible plant pickling solution to which a spicy taste is added, a method for producing edible pickles of pungent taste using the edible plant pickling solution, and an edible plant pickling with pungent taste prepared by the method.

Food varies according to region, culture, and time. In the case of Korea, which has four distinct seasons, it enhances processability and shelf stability through diverse methods such as salting, hutting, and fermentation in order to consume food raw materials produced only at a specific time of the year. In addition, various spices and seasonings are used to process and store nutritional, functional, and shelf-enhanced foods as well as increase sensuality according to the times and preferences.

Capsicum annuum L .; hot pepper, which is one of the most favorite Korean spices, has a pungent flavor called capsaicin. An appropriate amount of capsaicin is used to stimulate digestive juices and promote appetite, The effect of capsaicin on the visceral fat in the abdominal region of obesity-induced rats, the effect of capsaicin on the visceral fat, and the effect of capsaicin intake on endurance exercise In addition, the antimicrobial activity and the cancer cell killing effect are known (Sinchung, 2013, Ganghwang, complex fermentation using capsaicin and apple pomace) Development of Functional Feed Additives with Enhanced Antimicrobial Activity by the Method, Suwon Univ. Master's Thesis; Sakiko M. et al., 2002, Studies on the Antimicrobial Mechanisms of Capsaicin Capsaicin-induced apoptosis via p-38 MAPK and Bcl-2 / Bax signaling pathways in human glioblastoma U87MG cell line, Busan, Korea University doctoral dissertation).

In Korea, the fruit of plants belonging to the genus Capsicum ( Capsicum genus) is directly extracted or dried to be used as a powder, and the fruit containing seeds is subjected to oleaginous treatment to prepare an extract containing capsaicin. It is generally sold as a product called capsicum, which further contains various physiologically active substances besides the spicy flavor ingredient capsaicin.

Spicy flavors in recent foods are becoming a social trend. They are sold in various forms such as spicy ramen noodles, spicy ramen noodles, spicy chicken ribs, steamed crab stew, hot spicy sauce, and usually have a spicy taste of 2,500 ~ 6,000 Scoville index (Here, the Skovvir index is a unit of spicy taste, pure capsaicin is 15,000,000 Scoville index, common green pepper is 1,500 Scoville index, and spicy taste red pepper is Scoville index 4,000 ~ 8,000).

Currently, the research papers related to the pungent taste of red pepper include "Development of red pepper ketchup using domestic red pepper and evaluation of sensory characteristics" (Lee et al, 2012, The Korean Journal of Food Science and Nutrition, 25: 9-16) (2005), "A comparison of phytochemicals analysis and physiological activity" (Hwang Young et al., 2014, The Korean Journal of Food Science and Technology, 46: 395-403), "Quality and Sensory Characteristics of Hot Pepper Paste Changed with Spicy Taste" 268-277). In addition, domestic patents related to spicy taste include "spicy roast steamed preparation method and roasted rib roasted" (registered patent No. 10-1232842), "spicy sauce pork preparation method, and spicy sauce pork produced thereby (Patent No. 10-1327579), "a method for producing spicy sauce for spicy broth," (Patent No. 10-0881949, ), And the like are disclosed, for example, in "a method for producing spicy candies and spicy candies made therefrom" (Japanese Patent Application Laid-Open No. 10-2014-0104765), a method for producing a spicy flavored vinegar -0065825) are disclosed. However, it is known that salty products such as kimchi have been spiced to the present. However, it is known that spicy flavor components (pepper extract, capsaicin or capsicum) are added to soy sauce pickled products using edible plants, No studies or patents on pickling with enhanced sex, nutrition, functionality, and shelf life are known.

On the other hand, mountain garlic ( Allium victorialis L.) is a perennial plant of the genus Allium and is distributed in mountainous areas such as Asia, America, and the Himalayas. In Korea, it grows mainly in Ulleungdo, Jirisan, Odaesan, and Mt. The acid garlic has been used as a food material. When the pearl glows in the leaves after wintering, young leaves and stems are picked in April ~ May, and used as pickled vegetables and pickles. Especially, in Korea, it is called as "a person" in the sense of "to give a name" as a snowy winter plant. It has high palatability due to unique garlic flavor, taste and excellent nutrition. Products. People are well known for traditional stamina foods such as garlic and have been used in the private sector for hypertension, arteriosclerosis, gastritis, constipation, abdominal pain, forgetfulness and insomnia. Anticancer activity, antimicrobial activity, antimutagenic activity, inhibitory activity against cancer cell growth, and anticancer activity were observed in garlic, and allicin, ferulic acid, astragalin, methylallyldisulfide, diallydisulfide, kaempferol, quercetin and furostanol glycosides , Arteriosclerosis, hyperlipidemia and cholesterol inhibitory effects have been reported. In recent years, it has become known that people eat pickles with meat, and the taste is doubled. As the demand grows rapidly, people from China and Baekdu are imported and distributed.

However, soy sauce pickles, which are currently supplied in large quantities, are strong in salty taste and soy sauce taste. Consumers want to pick pickles of new taste. In case of pickles, poultry packing and corruption are frequent have. Therefore, in order to prevent corruption caused by bacterial growth as well as vegetable processing by osmotic pressure, salt, sugar, and soy sauce are used at a high concentration inevitably. At present, a method for producing pickled garlic (Patent No. 10-0586833), a functional beverage containing an extract of acid garlic and a method for producing the same (Patent No. 10-0435229), an antioxidant-functional acid garlic drink and a method for producing the same (Patent No. 10-1327469), a functional fermentation acidic garlic using lactic acid bacteria and a production method thereof (Patent No. 10-1321143), a method of producing an acidic garlic fermented product using liquid fermentation method, (Korean Patent No. 10-1399398), a composition for preventing or treating diabetic complications (Patent No. 10-1399398), and a salted fermented food of an acid-garlic watery kimchi (Park Keum-Soon and Kwang Soon Kim, 2008, Korean Society of Food Science and Technology, 24: 829-836) And the quality characteristics of rice noodle added with powder (Park Keum-suk, 2008, Korean Society of Food Science and Technology, 26: 772-780) Spicy taste of plants Studies or patents on the added components including) functional fermented at a low temperature aging, nutritional, functional, Storage Stability-enhanced people pickles is not known at all bar.

KR 10-0586833 B KR 10-1232842 B KR 10-1327579 B

A problem to be solved by the present invention is to provide a method for producing a spicy edible plant pickle for the production of spicy edible plant pickles, which is devoid of edible plant pickles having a salty, sweet and sour taste prepared using conventional salt, sugar, vinegar and soy sauce And the like. It is another object of the present invention to provide an edible plant pickling method which comprises adding an edible plant washed with salty edible vegetable pickles, fermenting the edible plant at a low temperature to produce a spicy taste, Functional, nutritional enhanced spicy edible plant pickles.

In order to solve the above problems, the present invention provides an edible vegetable pickling solution containing vinegar, sugar, soy sauce and spicy flavor ingredient.

It is preferable that the edible plant is selected from the group consisting of a person (茗荑), a poker player, a windbreaker, a front horseshoe, an antelope, and a gil.

It is preferable that the edible plant pickling solution has a Skovail index of 5,000 to 10,000.

It is preferable that the spicy taste component includes Cheongyang red pepper sauce and Capsicum extract.

The present invention also provides a process for preparing edible vegetable pickles, which comprises immersing an edible plant in the pickling solution of the present invention and aging at 0 to 4 ° C for 2 to 6 months.

The present invention also provides an edible plant pickling produced using the edible plant pickling solution of the present invention.

It is preferred that the edible plant pickles have a Scowville index of 1,000 to 8,000.

The edible plant pickling solution having a pungent taste of the present invention, the method of producing edible plant pickling having a pungent taste using the same, and the edible plant pickling having a pungent flavor produced therefrom, It is in accordance with the needs of consumers who are tired of pickling by sugar. It has enhanced shelf life, antioxidant activity, nutrition, strengthen sensuality by spicy taste, strengthen useful ingredient such as total polyphenol ingredient in pickles, strengthen antioxidant activity of pickles and pickles And the stability of the distribution is enhanced by the increase of the antibacterial activity. In addition, the edible plant pickling having the pungent taste of the present invention can produce a health-oriented spicy edible plant pickling of low salt and mortar, even if the use of sugar and soy sauce is reduced to about 1/2, respectively.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have conducted researches to satisfy consumers' demands for edible plants pickled mainly in sweetness and salty taste, and as a result, they have found that the addition of spicy taste ingredients to edible vegetable pickling solution satisfies the demand of the consumers In addition, it has completed a spicy edible plant pickle with enhanced storage stability, antioxidant activity and nutritional properties.

Accordingly, the present invention provides an edible vegetable pickling solution containing vinegar, sugar, soy sauce and spicy flavor components.

Preferably, the edible plant is selected from the group consisting of (茗荑), poker, windblown, frontal horseshoe, igusa, and orientalis, but is not limited thereto.

The pungent taste of the edible plant pickling liquid may have a Scoville index of 5,000 ~ 10,000, preferably 8,000 ~ 9,000, and more preferably 8,200 ~ 8,400 Scoville.

The spicy flavor ingredient may include Cheongyang red pepper sauce and Capsicum extract.

The cheongyang red pepper sauce of the present invention may include Cheongyang red pepper extract and red pepper powder. The cheongyang red pepper sauce of the present invention may contain 10 ~ 30 wt% of Cheongyang red pepper extract and 3 ~ 10 wt% of red pepper powder, You can have a Skovvil Index of 700,000.

In a preferred embodiment, the cheongyang red pepper sauce of the present invention contains 20 wt% of Cheongyang red pepper extract and 5 wt% of red pepper powder, and may have a 500,000 Scoville index.

The Capsicum extract of the present invention contains a capsaicin component and may have a capsaicin content of 60 to 70% by weight, and may have a Skovel index of 700,000 to 1,300,000.

In a preferred embodiment, the Capsicum extract of the present invention has a capsaicin content of 67% by weight and may have a Skill Bill Index of 1,000,000.

In a preferred embodiment, the edible plant pickling solution of the present invention may contain 1.5 to 4% by weight of Cheongyang pepper sauce and 0.0005 to 0.0015% by weight of Capsicum extract as the spicy taste component.

As a preferred embodiment, the final ingredient composition of the spicy pickling solution may be 20% by weight of vinegar, 13.3% by weight of sugar, 13.3% by weight of liver, 1.5-4% by weight of red pepper sauce and 0.001% by weight of Capsicum extract.

The pungent taste of the final spicy edible plant pickles of the present invention is preferably in the range of 1,000 to 8,000 Scobey's index, more preferably 2,000 to 4,000 Scobie's Index. For this purpose, a pickling solution having a spicy flavor of 5,000 to 10,000 scoebeol index, preferably 8,000 to 9,000 scoebe index, more preferably 8,200 to 8,400 scoebe index, is prepared, It is necessary to perform low temperature fermentation at ~ 4 ° C for 2 to 6 months, more preferably fermentation for 2 months at 2 ° C.

The edible plant must remove the stem before pickling. In this case, the amount of stem removed is about 15% of the total edible plant. In case of the pickled edible plant of the present invention, since the fermentation at low temperature improves the texture of the stem, It can be used for pickling after washing easily.

The edible plant pickling of the present invention has the advantages of enhancing sensuality by spicy taste, strengthening useful components such as total polyphenol component of edible plant pickling, strengthening antioxidant activity and increasing antimicrobial activity to enhance distribution stability. In addition, even if the use of sugar and soy sauce, which is a component of the conventional pickling liquid, is reduced to 1/2, the decrease in the sensibility is hardly observed, so that a health-oriented spicy edible vegetable pickling of low salt and mortar can be produced.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples are only a preferred embodiment of the present invention, and the scope of the present invention is not limited by the matters described in the following examples.

[Example]

Example 1. Analysis of the sensory properties, physicochemical properties and useful components of pickles, pickles, pickles and pickles of pickles, spicy pickles, spicy pickles, pickles

The commercially available common pickling solution and the spicy pickling solution of the present invention were respectively prepared, and the composition table thereof is shown in Table 1 below. Capsicum, a spicy flavor ingredient, was obtained from Oleojin Capsicum (Iesfood, Korea) with a 1,000,000 Scoville index, and Cheongyang Red Pepper Sauce contains products containing Cheongyang red pepper extract and red pepper powder (Dusanara, Korea) Respectively.

[Table 1] Composition table of common pickles and spicy pickles

On the other hand, the water collected from April 1, 2014 in Ulleung County, Gyeongbuk Province was washed with water and the water was removed. Then, 180 kg of each of them was placed in the above-mentioned conventional pickling solution and 180 L of spicy pickling solution And fermented at low temperature for 2 months at 2 ° C. Then, pickles, aged pickles, and pickles were collected, and the sensory properties, physicochemical properties and useful components were evaluated. The results are shown in Tables 2, 3 and 4.

[Table 2] Comparison of sensory properties and physicochemical characteristics of pickles, pickles, pickles and spicy pickles, spicy aged pickles, and spicy pickles

As shown in Table 2, the spicy pickles added with capsicum showed a pH lower than that of the ordinary pickles with no capsicum by about 0.4. This shows that even in the general aged pickles and spicy aged pickles prepared at low temperature for 2 months, Respectively. However, in the case of pickled and spicy pickles, fermented for 2 months at the low temperature showed the same value of 4.6 regardless of addition of capsicum. On the other hand, brix of water soluble solid was 0.8 brix higher than that of ordinary pickles. During low temperature fermentation, 3.4 brix of spicy pickles and 1.2 brix of spicy pickles were higher. These results suggest that the soluble solids are more eluted from the hot fermentation solution. In the case of salting, the similarity was observed between the general pickles and spicy pickles. However, at the low temperature fermentation for 2 months, 0.54% and 0.72% of the pickles and pickles increased, respectively. Respectively. In the case of acidity, spicy pickles and spicy aged pickles showed a slight increase of 0.1-0.2%. On the other hand, the Scoville index and the preference of the spicy taste were evaluated by a seven - point method for five professional researchers. As a result, the common pickles and pickles using them did not feel spicy, 4,000 ± 500 Scoville index, and spicy smell. The spiked spikes showed a score of 2,000 ± 500 Scobill index. Scobill index of spicy pickles was calculated by multiplying the dilution factor of used capsicum. Therefore, it was confirmed that some of the spicy flavor components were lost during the low temperature fermentation process, and the pickles were pickled. As a result of the sensory evaluation, the spicy pickles showed lower preference than the ordinary pickles. However, the fermented pickles and pickles after 2 months of low temperature fermentation were pickled. When pickles were used, And 0.5 respectively, and the preference was very high.

[Table 3] Common Pickles, Aging Pickles, Pickles and Spicy Pickles, Spicy Aging Pickles, Spicy Pickles Color Difference

On the other hand, as shown in Table 3, the pickled pickles and spicy pickles made using the spicy pickles showed a slight increase of 0.5-2.7 in the degree of yellowness, but it was difficult to visually distinguish the pickles.

Total polyphenols, total flavonoids, total sugars and reducing sugars were analyzed for comparison of useful components of pickles, aged pickles, pickles and spicy pickles, spicy aged pickles, and spicy pickles. The results are shown in Table 4 . The total polyphenol content was determined by adding 50 μl of Folin-ciocalteau and 100 μl of saturated Na ₂ CO ₃ solution to 400 μl of the sample solution, and incubating at room temperature for 1 hour. The absorbance was measured at 725 nm. Tannic acid was used as a standard reagent. To determine total flavonoid content, each sample was stirred for 18 hours in methanol, 400 μl of 90% diethylene glycol was added to 400 μl of the filtered extract, 40 μl of 1 N NaOH was added, the mixture was reacted at 37 ° C for 1 hour, The absorbance was measured. As a standard reagent, rutin was used. Reducing sugar was determined by DNS method and total sugar was quantified by phenol-sulfuric acid method.

[Table 4] Comparison of useful ingredients of pickles, aged pickles, pickles and spicy pickles, spicy aged pickles, and spicy pickles (unit: mg / ml)

Total flavonoid content was very low, 0.005 ~ 0.006 mg / ml, in the case of spicy pickles than general pickles, 10% of total polyphenols, 8.2% of total sugars and 53% of reducing sugars. However, in the case of hot - fermented fermented juice fermented at low temperature for 2 months, total fermented juice increased 83% and total flavonoid increased 53% and total polyphenol and reducing sugar content were increased. The total polyphenol content and the total flavonoid content increased by 107.5% and 177%, respectively, compared with that of the ordinary pickles. These changes mean that the spicy foods containing the spicy flavor ingredient are pickled, which leads to an increase in the sensory properties during the low temperature fermentation, as well as an excellent elution and production of useful ingredients.

Example 2. Comparison of antiseptic and antimicrobial activity of pickles, aged pickles, pickles and spicy pickles, spicy aged pickles, pickles

The antioxidative activities of the common pickling solution, aged pickles, pickles and spicy pickles, spicy aged pickles, and spicy pickles prepared in Example 1 were respectively referred to as DPPH (1,1-diphenyl-2-picryl hydrazyl) anion scavenging ability, ABTS [2,2-azobis (3-ethylbenzo thiazoline-6-sulfonate)] cation scavenging ability, nitrite scavenging ability and reducing power were measured and evaluated. For DPPH scavenging ability, 380 μl of 2 × 10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of the saline solution, and the mixture was incubated at 37 ° C for 30 minutes. Then, microplate reader (Asys Hitech, Expert 96, Asys Co., Austria). DPPH scavenging activity was expressed as a percentage of sample addition and non-digested. In the case of ABTS scavenging activity, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 μl of 140 mM potassium persulfate were mixed with each other. Then, light was blocked for 16 hours at room temperature to form ABTS cations. Was diluted with ethanol to 1.5. After mixing 190 μl of the prepared diluted solution and 10 μl of the saline solution, the reaction was allowed to proceed at room temperature for 6 minutes. Absorbance was measured at 734 nm and the ABTS scavenging activity was calculated by the following equation.

ABTS radical scavenging ability (%) = (C - S) / C × 100,

C: absorbance at the time of addition of solvent control DMSO,

S, absorbance at the time of sample addition.

The nitrite scavenging activity was determined by adding Griess reagent (Sigma Co., USA) to the nitrite solution (1 mM), adjusting the pH to 1.2 by adding 0.1 N HCl thereto, reacting at 37 ° C for 1 hour, Were added and mixed. After incubation for 15 minutes at room temperature, absorbance was measured at 520 nm and the amount of residual nitrite was measured. Nitrite scavenging activity (%) was calculated by the following equation.

Nitrite scavenging ability (%) = [1 - (A - C) / B] x 100,

A: Absorbance after 1 hour incubation with 1 mM nitrite solution,

B: absorbance of 1 mM nitrite solution,

C: Absorbance of the sample.

The reducing power was measured by modifying the method of Oyaizu et al. 2.5 ml of 0.2 M sodium phosphate buffer (pH 6.6) and 2.5 ml of 10% potassium ferricyanide were added to 2.5 ml of the saline solution. After reacting at 50 ° C for 20 minutes, 2.5 ml of 10% trichloroacetic acid was added to complete the reaction. The supernatant was recovered by centrifugation at rpm for 10 minutes. The recovered supernatant was diluted 2-fold with distilled water, mixed with freshly prepared 0.1% ferric chloride solution at a ratio of 5: 1 (v / v), and absorbance was measured at 700 nm. In the above antioxidant test, vitamin C (Sigma Co., USA) was used as a control and DMSO was used as a solvent control. The results of antioxidant activity evaluation were expressed as mean and deviation of three measurements.

[Table 5] Comparison of antioxidative activities of pickles, aged pickles, pickles and spicy pickles, spicy aged pickles, and pickles

As shown in Table 5, the spicy pickles showed better antioxidant activity than the ordinary pickles, and the antioxidant activity was increased by 5.0 ~ 6.6% even after the low temperature fermentation period of 2 months. These results are understood to be attributed to the ingredients contained in the capsicum used in the pickles.

Table 6 shows the results of evaluating the antibacterial activities of the general pickles, aged pickles, pickles and spicy pickles, spicy aged pickles, and spicy pickles prepared in Example 1. The bacteria used for the antibacterial activity were Escherichia coli KCTC 1682, Proteus vulgaris KCTC 2433, Salmonella typhimurium KCTC 1926, Pseudomonas aeruginosa KACC Staphylococcus aureus KCTC 1916, Staphylococcus epidermidis ATCC 12228, Listeria monocytogenes KACC 10550 and Bacillus subtilis KCTC 1924 were used as Gram positive bacteria. For the evaluation of the antibacterial activity, each strain was inoculated into Nutrient broth (Difco Co., USA), and cultured at 37 ° C. for 24 hours. Each strain was adjusted to OD ₆₀₀ 0.1, and then treated with Nutrient agar (Difco Co., USA ) Were plated on a sterilized petri dish (9,015 mm, Green Cross, Korea) containing 5 μl of each sample and sterilized disc-paper (diameter 6.5 mm, Whatsman No. 2) . The fungi were cultured at 30 ° C for 24 hours in the same manner using Sabouraud dextrose (Difco Co., USA), and the size of the growth inhibition rings was measured to evaluate the antimicrobial activity. The antimicrobial agent, ampicillin, and miconazole (Sigma Co., USA), an antifungal agent, were used at a concentration of 1 g / disc, respectively. The size of the growth inhibition ring was visually determined by the diameter Were measured in mm, and the results are shown in Table 6 as evaluation results after three or more evaluations.

[Table 6] Comparison of antiseptic activity of common pickles, aged pickles, pickles and spicy pickles, spicy aged pickles, and pickles

As seen from the above results, the pickles added with spicy flavor components and their fermented fermented pickles and spicy pickles showed excellent antimicrobial activity compared to ordinary pickles, aged pickles and pickles without added spicy flavor components , And showed excellent antibacterial activity against Gram-positive bacteria. Therefore, it is considered that the pickles of spicy people can effectively prevent the swelling of the wrapping paper, the product breakage and the corruption which occur during the distribution process.

Example 3: Determination of addition ratio of Cheongyang pepper sauce for preparation of pickles

In order to determine the addition rate of Cheongyang red pepper sauce, the addition of Capsicum sauce for spicy pickles preparation was maintained at 0.001%, and the pickles added with Cheongyang red pepper sauce at various concentrations ranging from 0.75 to 7.5% After fermentation for 2 months, the spicy people evaluated the preference of pickles, and the addition of 1.5 ~ 4.0% was the best. Therefore, it is considered desirable to keep the spicy taste of spicy pickles at 1,000 ~ 8,000 Scobill Index (the spicy flavor index of N company X ramen on the market is 2,700 Scobill and 5,000 Scobill Index being).

[Table 7] Evaluation of preference of pickled pickles according to the addition ratio of Cheongyang red pepper sauce

Example 4: Healthy Orientation The final recipes for pickled pickles

The addition of 20% by weight of vinegar, 13.3% by weight of sugar, 13.3% by weight of soy sauce, 1.5-4% by weight of red pepper sauce and 0.001% by weight of capsicum are excellent in sensory properties, functionality, shelf life and nutrition Respectively. After that, spicy pickles with reduced consumption of soy sauce and sugar were prepared, and then the sensory evaluation was evaluated. The results are shown in Table 8 . As a result, it was confirmed that there was no significant change in the sensory properties even if the sweet and savory taste was reduced by ½ of the sugar and soy sauce use, respectively. The salinity decreased from 1.79% to 0.87% and the brix decreased from 17.4% to 18.6%, while the preference decreased from 5.5 ± 0.5 to 5.1 ± 0.3. Therefore, it was confirmed that when using spicy pickles, health-oriented pickles can be produced while reducing the use of soy sauce and sugar.

[Table 8] Evaluation of preference of pickled pickles with reduced sugar and soy use

Claims

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A low sugar and low salt edible vegetable pickling liquid containing 20% by weight of vinegar, 6.6% by weight of sugar, 6.6% by weight of liver, 1.5% by weight of Cheongyang red pepper sauce and 0.001% by weight of Capsicum extract, (2) ripening leaves at 0 ~ 4 ℃ for 2 ~ 6 months after harvesting leaves with no stem removed, and picking the leaves with antioxidant activity and storage stability by antimicrobial activity against Gram-positive bacteria .

4. The pickling method according to claim 3, wherein the pickle has a Skovel index of 1,000 to 8,000.

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