KR101913728B1 - Manufacturing method of pickled artichoke and pickled artichoke by the method - Google Patents

Abstract

The present invention relates to a method for producing porcine potato pickling and to a porcine potato pickling by the method, and more particularly, to a method for manufacturing porcine potato pickling, comprising the steps of (a) washing and dehydrating porcine potatoes, and (b) (C) separating the soy sauce from the first pickled pork potato; (d) adding ginger, licorice, sugar, vinegar, and plum wine to the separated soy sauce, (E) adding the cooled pickled soy sauce to the first picked porcine potato to be second pickled, and (f) adding the second pickled porcine potato and pickled (G) reheating the separated pickled soy sauce to a temperature of 70 to 100 캜 and then cooling; and (h) adding the reheated and cooled pickled soy sauce to a second pickled porcine potato And aging the mixture.
According to the present invention, by enhancing the storage stability of porcine potatoes, it is possible to ingest the potatoes rich in nutrients throughout the year. In addition, there is an advantage that the sensory characteristics are excellent and the preference of the pork potato is improved.

Description

{Manufacturing method of pickled artichoke and pickled artichoke by the method}

The present invention relates to a method for manufacturing a porcine potato pickling and a porcine potato pickling by the method, and more particularly to a method for manufacturing a porcine potato pickling using porcine potato as a main material, The present invention relates to a method for producing a rich potato pickling jangachi and a porcine potato pickling by the method.

Generally, pickles are foods made with radishes, cucumbers, garlic, and fruits that have been soaked in soy sauce, miso, kochujang, or vinegar for a long time.

Pickling is a kind of silage, and its principle is that when the raw vegetable is divided into salt water, osmotic pressure causes the cell liquid component of the raw vegetable to escape into the pickle, and the cell liquid component of the vegetable that has escaped due to the propagation of the microorganism is decomposed It makes acid or seasoning ingredients, which, along with salt, get into the cell tissue of the vegetable and give it a special flavor and aroma. Pickles can not supply the amount of calories or protein needed for physical activity, but the flavor, color or salty taste of the salt It stimulates the taste and improves appetite. In addition, inorganic salts such as Ca, Fe, and K are supplied to the human body to neutralize the acid generated in the body to prevent acidification of body fluids.

Currently, various pickled products using radish, cucumber, garlic, etc. are sold on the market. In addition to the food materials traditionally used as pickles, such as radishes, cucumbers, and garlic, recently, pickles using various materials have been known.

As for the technology of the pickled pickles, the method of producing the pickled pickles (Korean Patent No. 10-0223974), the method of producing the papaya pickles (Korean Patent No. 10-0428011), the method of producing the shiitake pickles (Korean Patent No. 10- 0539132), and a method for producing soybean pickles (Korea Patent No. 10-0441277). In addition to this, there are also pickles using non-salted smoked salmon, mushroom mushroom, pickles, spinach, and seaweed.

It is very important to select the soup that can be well mixed with the original taste of the food material when making the food material that was not used as the pickle jelly in the past as described above and it is very important to control the salinity, texture, .

On the other hand, the substance called 'inulin' in pig potatoes is known as a diabetes special drug in folk medicine. In addition, it has become a popular diet food in recent years. The inulin is a low-calorie polysaccharide that does not digest in the gastric juice and changes into fructose even when degraded, thus acting as a natural insulin without elevating the blood glucose level. In addition, inulin of porcine potato increases the intestinal lactobacillus to 5 ~ 10 times, reduces harmful bacteria, promotes the metabolism of beneficial Bifidobacteria, and increases activity to make the intestinal environment healthy. So it is very effective in improving the constitution, constipation, obesity. In addition, potatoes are rich in iron, magnesium and important inorganic ingredients such as vitamin C · B1 · B2 and niacin, which is one of the foods with high nutritional value.

However, the pig potato has a unique odor and smell of soil, so that it is not very good to eat or boil even if it is eaten raw or boiled. The shipment period is limited and it is difficult to store in an unprocessed form for a long time.

Currently, pig potatoes are processed only by ingesting them directly or by drying and pulverizing them, and it is urgently required to develop them into various types of processed foods.

KR 10-0223974 B1 KR 10-0428011 B1 KR 10-0539132 B1 KR 10-0441277 B1

Disclosure of Invention Technical Problem [8] The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to produce piglet potatoes rich in nutrients in the form of pickles.

It is also intended to improve the preservability and sensory characteristics of potatoes.

According to another aspect of the present invention, there is provided a method for manufacturing a porcini potato pickling according to the present invention, comprising the steps of: (a) washing and dehydrating porcine potato; (b) adding soy sauce to the dehydrated porcine potato, (C) separating soy sauce from the first pickled pork potato; (d) adding ginger, licorice, sugar, vinegar, and plum wine to the separated soy sauce and heating to 70-100 ° C (E) adding the cooled pickled soy sauce to the first pickled porcine potato to make a second pickle; (f) separating pickle soy sauce from the second pickled pig potato (G) reheating the separated pickled soy sauce at a temperature of 70 to 100 ° C and then cooling it; and (h) adding the reheated and cooled pickled soy sauce to a second pickled pork potato and aging .

(D) comprises 100 parts by weight of soy sauce, 5-20 parts by weight of ginger, 5-20 parts by weight of licorice, 20-40 parts by weight of sugar, 20-40 parts by weight of vinegar, 20-20 parts by weight of sugar, To 50 parts by weight, and 10 to 30 parts by weight of cucumber blue.

In the step (b), the conventional soy sauce and the modified soy sauce are mixed at a weight ratio of 1: 1 to 5: 1.

Wherein the first pickling in step (b) is pickled for 5 to 10 days at 10 to 30 ° C, the second pickling in step (e) is pickled for 10 to 30 ° C for 2 to 4 days, The aging is characterized by aging at a temperature of 0 to 10 캜 for 1 to 30 days.

The porcine potato pickling of the present invention is characterized by being manufactured by the above-described method.

According to the present invention, by enhancing the storage stability of porcine potatoes, it is possible to ingest the potatoes rich in nutrients throughout the year. In addition, there is an advantage that the sensory characteristics are excellent and the preference of the pork potato is improved.

1 is a view showing a process for producing a pickled jellyfish according to the present invention.

Hereinafter, the present invention will be described in detail.

The main feature of the present invention is that pork potatoes rich in nutrients such as inulin are used as main ingredients. In other words, conventional potatoes have not been well-preserved, so they were generally eaten as they were harvested or processed in the form of powders. However, such a powder form has to be used as a material for another workpiece and has a disadvantage in that the sensibility is also poor.

 In the present invention, in order to solve the disadvantages of such potatoes, the present invention is characterized in that the potatoes are processed into a pickled form to improve the storage stability of the nutritious pork potatoes and also improve their sensory characteristics.

A method for manufacturing a porcini potato pickling according to the present invention comprises the steps of (a) washing and dehydrating a potato potato, (b) firstly pickling the dehydrated porcini potato with a soy sauce, and (c) (D) adding ginger, licorice, sugar, vinegar, and plum mackerel to the separated soy sauce, heating the mixture to a temperature of 70 to 100 ° C, and then cooling (e) separating the pickled soy sauce from the second pickled pork potato, (g) separating the pickled soy sauce from the second pickled pork potato, The method comprises the steps of reheating the pickled soy sauce at a temperature of 70 to 100 캜 and then cooling the sauce; and (h) adding the reheated and cooled pickled soy sauce to the second picked porcine potato.

Hereinafter, the composition will be described in more detail by way of its production method.

(a) washing and dehydrating the potatoes.

First, the potatoes are washed three times or more and dehydrated to prepare them. Here, the dehydration may be carried out by placing the washed potatoes on a pot or the like, or centrifuging at 400 to 1000 rpm for 10 to 30 minutes. However, the dehydration is not limited thereto.

In addition, the porcine potato is preferably used in a sensory state without being cut or peeled, but is not limited thereto.

(b) adding the soy sauce to the dehydrated porcine potato, Pickled  step.

Next, soy sauce is put into dehydrated porcine potatoes and pickled first. Here, the first pickling is to remove some moisture in the potato potato to enhance the texture of the potato potato, and to penetrate the soybean pot into the potato potato to increase the salinity thereof.

If the pickling temperature is too low, there is no sufficient water removal and penetration of the soy sauce, and if the pickling temperature is too high, the nutrients of the pig potatoes will decompose In addition, the inside of the pork potato can be corrupted. If the pickle period is less than 5 days, the soy sauce does not sufficiently penetrate. If the pork potato exceeds 10 days, the pork potato absorbs a lot of salt and the crisp texture This is because there are disadvantages.

Herein, the amount of the potato and the soy sauce used is sufficient to sufficiently immerse the potato in the soy sauce. For example, it is sufficient to use the potato and the soy sauce of about 1: 1 to 2 parts by volume.

Meanwhile, in the present invention, the conventional soy sauce is mixed with the modified soy sauce at a weight ratio of 1: 1 to 5: 1. However, when conventional soy sauce is used alone, the salty is strong and the sensuality is lowered. When only the improved soy sauce is used, I can not feel it. As the conventional soy sauce, it is possible to use commercially available soy sauce, or a conventional soy sauce made at home. As the modified soy sauce, commercially available soy sauce, soy sauce, acid-decomposed soy sauce, boiled soy sauce, etc. can be used.

Hereinafter, the 'weight part' is based on 100 parts by weight of the soy sauce used in this step.

(c) Pickled  Separating the liver from the potatoes.

Next, soy sauce is separated from the first pickled potatoes. Here, the reason for separating the soy sauce is to mix the sauce with other seasonings to impart excellent sensory properties to the pickled jar.

(d) adding the ginger, licorice, sugar, vinegar, Plum Orchid  Followed by heating to 70 to 100 ° C, followed by cooling.

Next, ginger, licorice, sugar, vinegar, and plum wine are added to the separated soy sauce and heated at a temperature of 70 to 100 ° C and then cooled. In the present invention, the pickled soy sauce is prepared through this step, thereby imparting sugar content and acidity to the soy sauce and improving the flavor of the soy sauce so that the flavor of pickled pickles is also improved.

Here, the heating time varies depending on the amount of soy sauce, but can be generally 10 to 60 minutes.

In addition, the cooling is sufficient for leaving the heated pickled soy sauce at room temperature. When the pickled soy sauce is used at high temperature, the texture of the fried potatoes is lowered.

The ginger used in the pickled soy sauce improves the sensual characteristics of pickled pickles due to its flavor, and the licorice improves the flavor of pickled pickles through sweetness and enhances the preservability of pickled pickles through antibacterial action. The sugar increases the sugar content and the vinegar increases the acidity. The plum flavor enhances the sugar content and increases the antimicrobial activity to enhance the preservability. 5 to 20 parts by weight of ginger, 5 to 20 parts by weight of licorice, 20 to 40 parts by weight of sugar, 20 to 50 parts by weight of vinegar, To 30 parts by weight, which is for the purpose of functional and storage stability.

Here, the plum wine can be obtained by purchasing a commercial product, mixing the plum and sugar at a weight ratio of 1: 1, aging and fermenting the mixture for about 1 to 3 months, and removing the pulp.

(e) adding the cooled pickled soy sauce to the first Pickled  Pork potatoes put into the second section Step to wrestle.

Next, the cooled pickled soy sauce is put into the first pickled and separated pork potatoes and pickled second. The second pickling is pickled at 10 to 30 ° C for 2 to 4 days, thereby improving the flavor of pickles. The acidity of the soy sauce may be adjusted by adding a certain amount of vinegar at the time of the second pickling, but the practice thereof is not limited.

(f) Pickled  Separation of the pickled soy sauce from the potatoes.

Next, the pickled soy sauce is separated from the second pickled pork potato.

(g) Pickled soy sauce  Reheating to a temperature of 70 to 100 캜 and cooling.

Then, the separated pickling soy sauce is reheated at a temperature of 70 to 100 ° C and then cooled. This step is to reduce the moisture released from the potatoes in the pickled soy sauce, to increase the flavor of the pickled soy sauce, to kill the harmful bacteria generated in the pickled soy sauce through the first pickle process, Deg.] C for 1 to 5 minutes. The cooling may be carried out at room temperature in the same manner as in the preceding step (d).

If the reheating step is omitted, harmful bacteria may be generated in the pickled soy sauce due to the moisture from the pickled potatoes, and there is a risk of corruption.

In addition, the reheated and cooled pickled soy sauce is put into a second picked pork potato, and the pickled soy sauce is separated from the third pickled pork potato after the third pickled, The process of reheating and cooling may be performed in the same manner as described above, and its implementation is not limited.

(h) The reheated and cooled pickled soy sauce is transferred to the secondary Pickled  Pour into potatoes and mature.

Next, the reheated and cooled pickled soy sauce is added to the second-picked potatoes and matured. At this time, the ripening is carried out at a temperature of 0 to 10 캜 for 1 to 30 days, thereby enhancing the flavor of the pickles and improving texture.

On the other hand, the ginger and licorice may be removed after the aging step, and may be removed after the aging. It can also be stored without being removed and removed during ingestion.

The porcine potato pickles produced by the above method can be ingested as it is or can be cut and cut in the shape of a bite, and the peculiar odor of the porcine potato is removed, so that the taste is excellent. In addition, It contains various effective ingredients and various active ingredients due to added ingredients such as ginger, licorice, and plum gum during the manufacturing process, and thus it has an advantage that it can be utilized as a health food. In addition, by increasing the shelf life of the potatoes, it is possible to ingest potatoes rich in nutrients throughout the year.

Meanwhile, 5 to 10 parts by weight of the potato fermented broth can be further mixed in step (d) in order to further improve the storage and flavor of the porcini potato pickling according to the present invention.

The porcine potato fermentation broth has an effect of improving the shelf life of the pickles and improving the flavor while lowering the salinity when used together with soy sauce.

The porcine potato fermented liquid is fermented by adding sugar to a potato potato. The potato potato may be cleanly washed with flowing water and then sliced into a suitable size, for example, a thickness of 0.2 to 1 cm, or may be used in its entirety. At this time, the potato and sugar used for fermentation may be used in an amount of 1: 0.5 ~ 1 by weight, but the present invention is not limited thereto. The fermentation process may be carried out in a fermenter widely used in the field of food, or in a container such as a jar, and then the fermentation may be performed at 20 to 40 ° C for 10 to 30 days. The fermented fermented product is filtered and used.

In step (d), 5 to 10 parts by weight of the dandelion extract and 5 to 10 parts by weight of the extract may be further mixed.

At this time, the dandelion extract and the corresponding extract are prepared by mixing dandelion and alumina with water in a weight ratio of 1: 5 to 20, respectively, and heating the mixture at a temperature of 80 to 100 ° C for 5 to 10 hours.

The dandelion extract contains vitamin B1 and vitamin C in addition to inulin, palmitin, and cortex, thereby improving the nutritional quality of the porcine potato pickling and enhancing the shelf-life of the porcine potato pickles through a large amount of antioxidant components, . The dandelion extract may be contained in an amount of 5 to 10 parts by weight. If the content of the dandelion extract is too small, the effect of antioxidant activity is insignificant. If it is too large, the flavor peculiar to dandelion becomes strong, to be. The extract of the dandelion extract may be used as it is, or it may be used in vacuum and low-temperature concentration.

And the above extracts have a good fragrance, so that it can remove various odors of the potatoes to provide a clean flavor.

In addition, the use of the above-mentioned dandelion extract and the corresponding extract has an advantage in that the preservation of the pickled jellyfish is improved even when the amount of used soy sauce is reduced, so that the salinity thereof can be lowered.

Meanwhile, in the step (d), 5 to 10 parts by weight of the safflower seed extract and 5 to 10 parts by weight of the boswellia extract may be further mixed in order to enhance the nutrition of the potato pickling.

At this time, the safflower seed extract is prepared by mixing safflower seed powder and water at a weight ratio of 1: 5 to 20 and heating at 80 to 100 ° C for 5 to 10 hours. It is rich in vitamins (vitamin E, B1 and B2) , P, Ca, and Mg) and 15 ~ 30% lipid, which has a great effect on the reduction of cholesterol concentration, which causes hypertension and arteriosclerosis, and has the effect of promoting bone length growth and increasing bone mineral density .

The boswellia extract is prepared by mixing boswellia with the alcohol at a weight ratio of 1: 5 to 20 and heating the mixture at 70 to 80 DEG C for 5 to 10 hours. The boswellia extract is used for diabetes, skin diseases, fever, neurological diseases, rheumatism, It is used for medicinal purposes. It is now recognized as a functional food with non-steroid beard analgesic effect. The major component of boswellia is β-boswellic acid, AKBA, terpenoid, and β-boswellic acid is known to inhibit cartilage cell necrosis, promote chondrocyte proliferation, Reactions, and the like.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

First, the chilled porcine potatoes were washed three times or more and dehydrated to prepare them. Then, 1 kg of soy sauce was prepared by mixing the modified soy sauce and the conventional soy sauce at a weight ratio of 1: 1. Next, 500 g of dehydrated porcine potatoes were immersed in 1 kg of soy sauce and pickled for 7 days at 20 ° C.

100 g of licorice, 100 g of licorice, 200 g of sugar, 200 g of vinegar and 300 g of mulberry blue were placed in a separate soy sauce, and the mixture was allowed to stand at 100 ° C. for 20 minutes and then allowed to stand at room temperature (25 ° C.) Allowed to stand for 4 hours and cooled. Then, the pickled soy sauce was added to the pickled potatoes which had been firstly pickled, and they were pickled for 2 days at 20 ° C for 2 days. Next, after pickling soy sauce was separated from the potatoes, it was heated at a temperature of 100 캜 for 3 minutes, allowed to stand at room temperature (25 캜) for 4 hours, and then cooled. Then, it was added to the separated potatoes and aged at 5 ° C for 20 days to prepare pickles.

(Example 2)

The same procedure as in Example 1 was carried out except that 50 g of the potato fermented broth was added to the pickled soy sauce when the ginger, licorice, sugar, vinegar and plum blue were introduced.

At this time, the porcine potato fermentation broth was thoroughly washed, and the potatoes were thinly sliced to a size of 0.5 cm. Then, the sugar was mixed at a weight ratio of 1: 1, fermented at 25 ° C for 25 days, and filtered.

(Example 3)

Except that 50 g of the dandelion extract, 50 g of the corresponding extract, 50 g of the safflower seed extract, and 50 g of the boswellia extract were added to the pickled soy sauce to prepare pickled soy sauce when the ginger, licorice, sugar, vinegar and plum bran were added.

At this time, the dandelion extract and the corresponding extract were mixed at a weight ratio of 1:10 by weight with water and dandelion, respectively, heated at 90 ° C for 5 hours, and filtered. The safflower seed extract was mixed with safflower seed powder and water at a weight ratio of 1:10, heated at 90 DEG C for 9 hours, and filtered. The boswellia extract was mixed with boswellia at a weight ratio of 1:10, heated at 70 DEG C for 9 hours, and filtered.

(Comparative Example 1)

I purchased a garlic pickled in the market.

(Comparative Example 2)

I purchased onion pickles sold on the market.

(Test Example 1)

The sensory evaluations of Examples and Comparative Examples were carried out. The sensory evaluation was carried out by a panel of 20 adult male and female adults and evaluated by 9 points scoring method (9: very good, 7: good, 5: moderate, 3: poor, 1: very poor) for salty taste, sweet taste, ), And the results are shown in Table 1. < tb > < TABLE >

Results of Test Example 1 division Salty taste sweetness incense Texture Overall likelihood Example 1 8.0 8.1 7.9 8.1 8.0 Example 2 8.2 8.3 8.2 8.3 8.1 Example 3 8.4 8.2 8.5 8.4 8.4 Comparative Example 1 5.0 7.5 6.2 7.1 6.7 Comparative Example 2 6.2 7.0 6.1 7.0 6.5

As shown in Table 1, all of Examples 1 to 3 were evaluated for salty taste, sweet taste, flavor, texture and overall taste. On the other hand, Comparative Examples 1 and 2 were evaluated to be slightly lower than those of the examples in terms of salty taste, sweet taste, flavor, texture, and taste. As a result, it was confirmed that the pickled potatoes were superior to the conventional onion and garlic pickles I could.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the present invention.

Claims (5)

delete delete (a) washing and dehydrating the potatoes,
(b) a soy sauce mixed with the dehydrated pork potato at a weight ratio of 1: 5 to 5: 1 is added to the dehydrated pork potato so that the dehydrated pork potato is immersed therein, and the pork potato is first pickled at 10 to 30 ° C for 5 to 10 days , ≪ / RTI &
(c) separating the liver from the first-picked porcine potato,
(d) 5 to 20 parts by weight of ginger, 5 to 20 parts by weight of licorice, 20 to 40 parts by weight of sugar, 20 to 50 parts by weight of vinegar, 10 to 30 parts by weight of vinegar, , And 5 to 10 parts by weight of a potato fermentation broth are heated to a temperature of 70 to 100 ° C and then cooled,
(e) adding the cooled pickled soy sauce to the first-picked porcine potatoes and then pickling them at 10 to 30 ° C for 2 to 4 days;
(f) separating the pickle soy sauce from the second pickled pork potato,
(g) reheating the separated pickled soy sauce at a temperature of 70 to 100 캜 and then cooling the separated pickled soy sauce,
(h) adding the reheated and cooled pickled soy sauce to the second pickled pig potato and aging at a temperature of 0 to 10 캜 for 1 to 30 days,
In the step (d)
5 to 10 parts by weight of the dandelion extract, 5 to 10 parts by weight of the extract of the Korean native bean, 5 to 10 parts by weight of the safflower seed extract and 5 to 10 parts by weight of the boswellia extract, based on 100 parts by weight of the soy sauce, The dandelion extract and the corresponding extract are mixed with water at a ratio of 1: 5 to 20: 1 by weight, respectively, and heated at 80 to 100 ° C for 5 to 10 hours. The dandelion extract is then filtered and used. Are mixed at a weight ratio of 1: 5 to 20, heated at 80 to 100 ° C for 5 to 10 hours, and then filtered. The boswellia extract solution is prepared by mixing boswellia and alcohol at a weight ratio of 1: 5 to 20 Heated at 70 to 80 ° C for 5 to 10 hours, filtered,
Wherein the pH of the pickled soy sauce is adjusted by adding vinegar in the step (e).
delete A porcine potato pickling which is produced by the method of claim 3.

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