KR101824165B1 - Pickled hizikia fusiformis - Google Patents

Abstract

The present invention relates to pickled vegetables of Sargassum fusiforme and to a manufacturing method thereof, and more particularly, to pickled vegetables of Sargassum fusiforme and to a manufacturing method thereof, wherein the manufacturing method comprises the following steps: a Sargassum fusiforme pre-treatment step for processing and preparing Sargassum fusiforme; a soy sauce preparation step for preparing a soy sauce mixing liquid containing soy sauce; a sub-material preparation step for preparing a sub-material liquid containing white radish; a material mixing step for mixing the soy sauce mixture liquid, the sub-material liquid, shrimp sauce and roasted green beans with the Sargassum fusiforme prepared in the Sargassum fusiforme pre-treatment step; and an aging step for aging the pickled vegetables of Sargassum fusiforme after the material mixing step, and thus the Sargassum fusiforme is used to have an increased preservation period and improved taste, fragrance and texture.

Description

Pickled hizikia fusiformis}

More particularly, the present invention relates to a method for preparing a safflower and a preparation method thereof, and more particularly, to a soy sauce preparation process for preparing a soy sauce mixture containing soy sauce, And a fermentation step of fermenting the roasted pickles after the mixing of the ingredients, wherein the roasted roasted bean sprouts are mixed with a soy sauce mixture, And a method for producing the same.

Pickled vegetables are a kind of preserved food which is collected by various methods such as vegetables, salt, soy sauce and sugar, or it is inserted into kojukjang or miso or dipped in water vinegar. As interest in health increases, Jangjae made by using various materials such as duck, pine mushroom, and abalone are developed as the following patent documents.

(Patent Literature)

Open Patent No. 10-2003-0095818 (published Dec. 24, 2003) "

Published Japanese Patent Application No. 10-2003-0009774 (published on Mar. 02, 05. 2003) "Method for manufacturing pickle-type mushroom pickles"

However, there is a problem that the taste, flavor, and texture are lowered and the preservation period is shortened and the merchantability is lowered when the traditional pickling process is applied.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems of the prior art,

It is an object of the present invention to provide a method for producing a pickling jelly which is capable of providing a pickling jelly by using a tang.

It is another object of the present invention to provide a method for preparing a safflower which can increase shelf life and improve flavor, texture and taste.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to an embodiment of the present invention, there is provided a method for preparing a pickling jam according to the present invention, comprising the steps of preparing a chopping block by preparing a chopping block, preparing a soy sauce mixture containing the soy sauce, And a material mixing step of mixing the soy sauce mixture solution and the sub ingredient solution into the sauces prepared in the roots pretreatment step.

According to another embodiment of the present invention, in the method for preparing a pickling composition according to the present invention, the pre-treating step includes a heating step of immersing the roots in hot water at 87 to 92 ° C for 8 to 12 minutes .

According to another embodiment of the present invention, in the method for preparing a pickling jam according to the present invention, the pre-treating step includes removing foreign matter from the tops before the heating step, washing with water and immersing the rice in a soap for 20 to 40 minutes And a separating step of holding the green tea leaves at 10 to 20 ° C for 1.5 to 2.5 hours after the heating step, washing the green tea leaves, and then cutting and freezing the green tea leaves.

According to still another embodiment of the present invention, in the method for preparing a pickling composition according to the present invention, the heating step is performed by adding 0.1 to 0.2 kg of a starch per liter of water and 0.02 to 0.04 kg of dried corn steep liquor .

According to another embodiment of the present invention, in the preparation step of the safflower according to the present invention, the soy sauce mixture is prepared by adding 28 to 32 parts by weight of sugar, 56 to 64 parts by weight of vinegar, To 64 parts by weight, and boiling at 100 DEG C for 10 to 20 minutes.

According to another embodiment of the present invention, in the method for preparing a pickling composition according to the present invention, in the preparation of the sub ingredient, the sub matter liquid contains 40 to 55 g of lard, 10 to 14 g of ginger, 20 to 28 g of garlic, The mixture was heated at 100 DEG C for 4 hours, mixed, and concentrated to 1/3 of the total weight. After filtration, .

According to another embodiment of the present invention, in the method for preparing a pickling composition according to the present invention, 70 to 80 parts by weight of a soybean mixed liquor and 30 to 50 parts by weight of a supplementary liquor, And 4 to 6 parts by weight of roasted green beans are used.

According to another embodiment of the present invention, in the method for preparing a pickling composition according to the present invention, 0.5 to 1 part by weight of a plant extract powder is further mixed per 100 parts by weight of the roots in the material mixing step, 10 to 20 g of the stone outer leaves per liter, 10 to 20 g of the root of the femur and 10 to 20 g of the chestnut fruit are kept at a temperature of 10 to 15 캜 for 2 to 3 days to remove the feces and lyophilized .

According to another embodiment of the present invention, a method for preparing a pickling jelly according to the present invention further comprises aging in which the material mixed in the material mixing step is aged by keeping it at 4 to 7 캜 for 4 to 6 days .

According to still another embodiment of the present invention, the pickling method according to the present invention is characterized in that it is produced by the manufacturing method according to any one of claims 1 to 9.

According to the present invention, the following effects can be obtained by this embodiment.

The present invention has an effect of providing a pickled jelly using a pot.

Further, the present invention has the effect of increasing the preservation period and improving the flavor, texture and taste.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method for manufacturing a pickling jelly according to an embodiment of the present invention; FIG.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and, if conflict with the meaning of the terms used herein, It follows the definition used in the specification. Further, the detailed description of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

FIG. 1 is a flowchart showing a method for manufacturing a pickled jute according to an embodiment of the present invention.

1, a method for manufacturing a pickling jam according to one embodiment of the present invention will be described. A method for manufacturing a pickling jam according to one embodiment of the present invention comprises: a pretreatment step (S1) A preparation step S3 for preparing a sub-solution containing sulfur, a step S4 for mixing the soy sauce mixture and the sub-ingredient in the sauce prepared in step S, And an aging step (S5) of aging the pickled pickles after the material mixing step (S4).

The pre-treating step (S1) is a step of preparing and preparing a topsheet, which includes a washing step, a heating step, a separation step, and the like.

The washing step is a step of removing foreign matters from the pot and washing with water. After washing with water, the heating step may be carried out by soaking the rice in the rice for 20 to 40 minutes. In the washing step, the fish meat is immersed in the rice soot to remove some of the fishy smell of the fish meat, to some extent.

The heating step is a step of immersing the rinsed soil washed in the washing step in hot water (water) at 87 to 92 ° C for 8 to 12 minutes, wherein 0.1 to 0.2 kg of water is mixed per liter of water and further 0.02 To 0.04 kg of dried corn bees may be added. In order to prevent the pickle pickle which is to be eaten for a long time, it is immersed in hot water (water) of 87 to 92 ° C for 8 to 12 minutes in the heating step. When the dried corn beard is further added in the heating step, it helps to remove the fishy fish which the fish has.

In the separation step, the green tea leaves are kept at 10 to 20 ° C for 1.5 to 2.5 hours after the heating step, washed, cut and frozen to prepare green tea leaves. In the separating step, it is cooled and kept frozen, and the top is stored, so that the crunchy texture of the manufactured top can be maintained.

The soy sauce preparation step (S2) is a step of preparing a soy sauce mixture containing soy sauce, wherein the soy sauce mixture includes soy sauce, sugar, vinegar, and sash. The soy sauce mixture is prepared by mixing 28 to 32 parts by weight of sugar, 56 to 64 parts by weight of sugar, 56 to 64 parts by weight of sugar, 100 parts by weight of soy sauce, boiling at 100 ° C for 10 to 20 minutes, .

The sub ingredient preparation step (S3) is a step of preparing a sub ingredient liquid containing radish, and the sub ingredient liquid includes water, green onion, garlic, ginger, onion, radish, mushroom, red pepper seeds, sea tangle and the like. The above-mentioned material solution is prepared by mixing 40 to 55 g of a large wave per liter of water, 20 to 28 g of garlic, 10 to 14 g of ginger, 120 to 140 g of onion, 120 to 140 g of radish, 20 to 28 g of mushroom, 50 to 70 g of red pepper, And then heated at 100 DEG C for 4 hours, mixed and concentrated to 1/3 of the total weight and formed by filtration. When all of the ingredients are mixed and heated to obtain the soy sauce mixture and the sub ingredient liquid at the same time, there is a problem that the extraction efficiency of the material constituting the sauce ingredient due to the soy sauce ingredient is lowered and the soy sauce is salted for a long time, Liquid is prepared separately.

The material mixing step S4 is a step of mixing the soy sauce mixture liquid and the sub ingredient liquid into the tops prepared in the top pretreatment step S1 and mixing 70 to 80 parts by weight of the soy sauce mixture and 30 to 50 parts by weight of the saver mixture . In the material mixing step (S4), 4 to 6 parts by weight of roasted green beans, 0.8 to 1.2 parts by weight of shrimp sauce, and 0.5 to 1 part by weight of plant extract powder may be further mixed per 100 parts by weight of the roots. The plant extract powder was prepared by immersing the plant extract powder mixed with the same weight of roots and leaves of herbaceous plants as a herbaceous plant in a vinegar (10 to 20 g of stone outer leaves per 10 liters of vinegar, 10 to 20 g of rootstocks of 10 to 20 g, , And is maintained at a temperature of 10 to 15 캜 for 2 to 3 days. The extract is removed by lyophilization. The addition of the roasted pea pods not only helps in the removal of fish but also improves the crunchy texture of the prepared pickled pickles and improves the taste when adding the shrimp sauce, The preservation period of the pickles can be increased.

The aging step (S5) is a step of aging the agar mixed with the liver mixture solution and the sub ingredient solution in the material mixing step (S4), for example aging at 4 to 7 ° C for 4 to 6 days.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

≪ Example 1 >

(1) After removing foreign matters from the tops, washing them with water, immersing them in water at 90 ° C for 10 minutes (0.15 kg per liter of water), cooling and holding them at 15 ° C for 2 hours, .

(2) Mix 30 g of sugar, 60 g of vinegar and 60 g of liquorice per 100 g of soy sauce, boil at 100 ° C for 15 minutes, and cool to room temperature three times to prepare a soy sauce mixture.

(3) Mix 47 g of garlic, 24 g of ginger, 130 g of onion, 130 g of radish, 24 g of shiitake mushroom, 60 g of red pepper seeds and 12 g of seaweed per liter of water, heat at 100 ° C. for 4 hours, , And concentrated to prepare a sub-solution.

(4) 75 g of the soy sauce mixture, 40 g of the safflower mixture and 5 g of roasted green beans were mixed with 100 g of the prepared safflower, and the mixture was aged at 5 캜 for 5 days to prepare a saffron pickle (sample 1).

≪ Example 2 >

In (1) of Example 1, the foreign materials of the roots were removed, washed with water, immersed in rice cakes for 30 minutes, immersed in hot water (water) at 90 ° C for 10 minutes, cooled at 15 ° C for 2 hours, (Sample 2) was prepared in the same manner as in Example 1, except that the roots were prepared by freezing after freezing.

≪ Example 3 >

(3) was prepared in the same manner as in Example 1, except that 0.03 kg of dried corn beard was further mixed in the hot water in 1 liter of water in Example 1 (1).

<Example 4>

(4) of Example 1 was prepared in the same manner as in Example 1 except that 1 g of the plant extract powder was further mixed per 100 g of the tops in Example 1 (4). The plant extract powder was prepared by immersing the plant extract powder, the roots of the kneaded knots and the chestnut fruit in vinegar (15 g of stone outer leaves per 15 liters of vinegar, 15 g of spruce root, 15 g of chestnut fruit) And the obtained extract was lyophilized.

&Lt; Comparative Example 1 &

The same conditions as in Example 1 were used except that the foreign matter of the top was removed in (1) of Example 1, washed with water, cooled and maintained at 15 캜 for 2 hours, washed and cut, To prepare a pickle (sample 5).

&Lt; Comparative Example 2 &

(1) of Example 1 was washed with water, and then heated in boiling water at 100 ° C for 5 minutes (0.15 kg per liter of water). (Sample 6) was prepared in the same manner as in Example 1.

&Lt; Comparative Example 3 &

Unlike (2) and (3) in Example 1, soy sauce, sugar, vinegar, water extract, water, green onion, garlic, ginger, onion, radish, mushroom, The mixture was heated and mixed to be 1/3 of the total weight. The mixture was concentrated to obtain a mixed solution of soy sauce and ingredient mixture. 115 g of the soy sauce and ingredient mixture and 100 g of the safflower prepared in (4) (Sample 7) was prepared in the same manner as in Example 1 except that the other conditions were the same.

&Lt; Comparative Example 4 &

(8) was prepared in the same manner as in Example 1 except that roasted green beans were not used in (4) of Example 1.

<Experimental Example 1> Sensory evaluation on overall acceptability

(1) Ten panelists were recruited and the purpose of the experiment was explained and the test method and each characteristic value were trained. Then, samples 1 to 8 were analyzed for flavor, color, taste, chewiness ), And overall acceptability (7 points). The relative acceptability was evaluated as 7 points and the worse was 1 point. The results are shown in Table 1 below.

(2) As shown in the following Table 1, it can be seen that Sample 2 using rice cakes has higher scores in smell and taste than Sample 1, and Sample 3 using corn beard in comparison with Sample 1 has a higher score in smell and taste , And when the rice flour and / or corn hairs are used in the pretreatment step, the smell and taste are improved by removing the fishy smell. In addition, the sample 4 using the plant extract powder in comparison with the sample 1 had a similar score to the sample 1 in terms of smell, texture and taste, and the overall preference of the plant extract powder was not changed. Sample 5, which was not immersed in hot water, had a lower score in smell, texture and taste than sample 1, sample 6, which had a different heating condition than sample 1 and was not cooled, had a lower score in texture and taste It can be understood that when the fish is not immersed in the hot water, the fish is not removed and the texture is hard and the taste is poor. When the fish is boiled in water instead of dipping in hot water or if it is not cold, The taste is deteriorated due to the deterioration. In addition, it can be seen that sample 7, in which the soy sauce mixture and the safflower sauce were prepared at once, had a lower score in taste than sample 1, and in the case of making the sauce mixture and sub ingredient solutions by mixing the ingredients at once, And the taste of the soy sauce is reduced due to the long drying time. In addition, it can be seen that the sample 8, which does not use roasted barley, has a lower score in smell, texture and taste than roasted barley in comparison with the sample 1. It is known that the use of roasted barley beans removes fishy smell, .

Smell (fishy) color flavor Texture (texture) Overall likelihood Sample 1 5.5 5.8 5.8 5.9 5.7 Sample 2 5.9 5.7 6.2 5.8 6.0 Sample 3 6.2 5.6 6.3 6.0 6.2 Sample 4 6.1 5.9 6.1 5.9 6.1 Sample 5 3.4 5.5 4.2 4.0 4.2 Sample 6 5.7 5.3 3.8 2.5 3.9 Sample 7 5.3 5.7 4.9 5.7 4.9 Sample 8 4.5 5.8 4.7 4.7 4.6

&Lt; Experimental Example 2 >

(1) Evaluation of the effect of increasing the storage period by the experiment of measuring the number of general bacteria

Samples 1, 2, 3 and 4 were incubated at 30 ° C for 5 days, diluted 100-fold, and then inoculated on sterilized standard methods agar (Difco) at 35 ° C for 36 hours. The number of colonies was counted by counting the number of colonies. The number of colony was counted by multiplying the number of colony counts by the number of colonies of 30-300 colonies per plate. The number of bacteria in sample 4 was significantly smaller than that of samples 1, 2 and 3 . It can be seen that, when plant extract powder is used, the growth of bacteria is suppressed.

(2) Evaluation of effect of preservation period increase by sensory test

Samples 1, 2, 3 and 4 were stored in an environment of 35 ° C and 80% humidity, and 10 housewives were checked daily for the odor, and the date when an unpleasant odor began to appear was confirmed. In the case of Sample 1, an unpleasant odor began to appear after 2 days. In Sample 2, an unpleasant odor began to appear after 1.8 days. In Sample 3, an unpleasant odor began to appear after 2.2 days. 4, the odor began to appear after 3.5 days. It can be seen that when the plant extract powder is used, the corruption proceeds remarkably slowly. As described above, the present invention is based on the finding that, by using the optimum materials and manufacturing conditions, it is possible to improve the odor, It is possible to provide a saffron which has texture and taste and has an increased preservation period.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims (10)

A pretreatment step of preparing a safflower, a soy sauce preparation step of preparing a soy sauce mixture containing soy sauce, a safflower preparation step of preparing a safflower liquid containing sauce, a soy sauce mixture liquid and a sub ingredient mixture And a material mixing step of mixing the liquid,
The pretreatment step
And a heating step of immersing the roots in hot water at 87 to 92 DEG C for 8 to 12 minutes,
The material mixing step
Wherein 70 to 80 parts by weight of the soybean mixed liquor, 30 to 50 parts by weight of the ingredient liquid and 4 to 6 parts by weight of the roasted green bean harvested per 100 parts by weight of the pot prepared in the pretreatment step are used. delete The method according to claim 1,
A washing step of removing impurities from the roots before the heating step, washing the roots with water, and then immersing the roots in the rice for 20 to 40 minutes; and after the heating step, the roots are cooled, maintained at 10 to 20 ° C for 1.5 to 2.5 hours, And further comprising a separation step of preparing frozen tofu after freezing. 4. The method of claim 3, wherein the heating step
And 0.1 to 0.2 kg of a starch per liter of water and 0.02 to 0.04 kg of dried corn mustard are added thereto. The method according to claim 1,
The soy sauce mixture is prepared by mixing 28 to 32 parts by weight of sugar, 56 to 64 parts by weight of vinegar and 56 to 64 parts by weight of flavoring agent per 100 parts by weight of soy sauce, followed by boiling at 100 ° C for 10 to 20 minutes A method for producing a roasted pickle. The method according to claim 1,
In the preparation of the sub-materials, the liquid for the sub-material is prepared by mixing 40 to 55 g of lard, 20 to 28 g of garlic, 10 to 14 g of ginger, 120 to 140 g of onion, 120 to 140 g of radish, 20 to 28 g of shiitake mushroom, And the mixture is heated at 100 DEG C for 4 hours, mixed, and then concentrated to 1/3 of the total weight of the mixture, followed by filtration. delete The method according to claim 1,
In the material mixing step, 0.5 to 1 part by weight of plant extract powder is further mixed per 100 parts by weight of the tops,
The plant extract powder was maintained at a temperature of 10 to 15 캜 for 10 to 20 g using 10 to 20 g of a stone outer leaf per liter of vinegar, 10 to 20 g of a root of a root and 10 to 20 g of a chestnut fruit. And then lyophilized to obtain a dried pickle jelly. [9] The method according to claim 8,
Further comprising aging the material mixed in the material mixing step so that the material is kept at 4 to 7 DEG C for 4 to 6 days to be aged. 10. A pickled pickle which is produced by the production method according to any one of claims 1, 3 to 6, 8 and 9.

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