KR101913731B1 - Manufacturing method of pickled deodeok and pickled deodeok by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing a pied deer pickled jelly, and more particularly to a method for producing a pied deer pickled jelly, which comprises the steps of (a) washing and dewatering the pied deck, and (b) introducing soy sauce into the dehydrated pied deck (C) separating the liver from the first picked puddock; (d) adding ginger, licorice, sugar, vinegar, and plum gingi into the separated soy sauce, (E) adding the cooled pickled soy sauce to the first pickled puddock so as to be second pickled; and (f) pickling the pickled puddock from the second pickled puddock (G) reheating the separated pickled soy sauce to a temperature of 70 to 100 캜 and then cooling the sauce; and (h) introducing the reheated and cooled pickled soy sauce into a second pickled puddock And aging the mixture.
According to the present invention, the bitter taste of saponin, which is a major component of pied deer, is lowered, so that it is advantageous for anyone to easily ingest the pied deer rich in nutrients. In addition, there is an advantage that the sensory characteristics are excellent, the palatability of the pudding is improved, and the storage stability is also improved.

Description

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

The present invention relates to a method for producing pied deer pickled jelly, and more particularly, to a method for producing pied deer pickled jelly, and more particularly to a method for producing pickled pickled jade by using pied deck as a main material, The present invention relates to a method for producing a rich pied deer pickled jelly, and to a pied deer pickled 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, together with salt, get into the cell tissue of vegetables 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, Codonopsis lanceolata is called as one of the osmosis with ginseng, and it contains saponin and sterol components such as ginseng and is used as a medicine for tonic, bronchitis and dissolving disease. It is rich in minerals and vitamins such as calcium, phosphorus and iron , Amino acid components such as glycine, cysteine and phenylalanine which have antitumor activity, and therefore, there is an excellent effect for preservation when a pickling oil is prepared.

Because of the bitter taste due to saponin of roasted roasted roasted pickles, roasted roasted roasted roasted roasted roasted roasted roasted roasted pickled roasted roasted roasted roasted roasted pickled roasted roasted roasted roasted roasted roasted pickles.

However, these pickles based on Kochujang have a high pungency and salty taste, and they are not highly preferred. Young children have difficulty in ingesting because of their spicy taste. In addition, the bitter taste of pied deck itself was not solved and the sensory characteristics were poor.

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

The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a poultry which is rich in nutrients and is made from a soybean paste based on soy sauce, so that the pungent taste and salty taste are not strong, .

Further, the object of the present invention is to improve the preservability and sensory characteristics of the puddock.

According to another aspect of the present invention, there is provided a method for manufacturing a pied deer jug, comprising: (a) washing and dewatering a pied deck; and (b) introducing soy sauce into the dehydrated pied deck, (C) separating soy sauce from the first pickled puddock; and (d) adding ginger, licorice, sugar, vinegar, and plum wine to the separated soy sauce and heating (E) adding the cooled pickled soy sauce to the first pickled puddock so as to be second pickled; and (f) separating the pickled soy sauce from the second pickled puddock (G) reheating the separated pickled soy sauce to 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 puddock .

(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 pied deer jacquard according to the present invention is characterized by being manufactured by the above-mentioned method.

According to the present invention, the bitter taste of saponin, which is a major component of pied deuces, is lowered, so that anyone can easily take a nutritional rich pied deuces. In addition, there is an advantage that the sensory characteristics are excellent, the palatability of the pudding is improved, and the storage stability is also 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 puddock which is rich in nutrients such as saponin is used as a main ingredient. That is, in the past, pied deok has a strong bitter taste of its main component saponin In general, it was common to produce red pepper sauce by strengthening the red pepper sauce. However, these pickles have strong spicy taste and salty taste, and bitter taste is also felt, resulting in poor sensuality.

In order to solve the disadvantages of the doduk, the present invention is to make the dodduk be processed into a pickled base of soy sauce, thereby reducing the bitter taste of doddak, eliminating the hot taste, and improving the sensory characteristics so that it can be taken by anyone.

In addition, in the present invention, the nutritional property is further improved by using the puddock without removing the skin.

(A) washing and dewatering a pudding deck, (b) firstly pickling the dehydrated puddock with a soy sauce, and (c) (D) adding ginger, licorice, sugar, vinegar, and plum mackerel to the separated soy sauce, heating the mixture at a temperature of 70 to 100 ° C, and cooling the soy sauce; (e) separating the pickled soy sauce from the second pickled puddock, (g) separating the pickled soy sauce from the separated pickled soy sauce, The method includes the steps of reheating the pickled soy sauce at a temperature of 70 to 100 ° C and then cooling; and (h) adding the reheated and cooled pickled soy sauce to the second pickled puddak.

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

(a) Pieddock  Washing and dehydrating.

First, puddock is washed more than 3 times and dehydrated to prepare. Here, the dehydration may be carried out by placing the washed puddock on a beaker or the like, or may be centrifuged at 400 to 1000 rpm for 10 to 30 minutes, but the practice thereof is not limited.

It is preferable that the pied deck is used as it is without cutting or removing the skin, but it may be cut as necessary.

(b) adding soy sauce to the dewatered puddock, Pickled  step.

Next, the soy sauce is put into the dehydrated puddock so that it is first pickled. Here, the primary pickling is to remove the moisture in the puddock to some extent to enhance the texture of the puddock, and to penetrate the liver into the puddock so as to increase the salinity thereof.

If the pickling temperature is too low, there is no sufficient water removal and penetration of the liver, and if the pickling temperature is too high, the nutrients in the fodder are decomposed In addition, the inside of the puddock can be decayed. If the pickle period is less than 5 days, the soy sauce is not sufficiently absorbed. If it exceeds 10 days, the puddock absorbs a lot of salt and the crisp texture This is because there are disadvantages.

Here, the amount of the puddock and the soy sauce is enough to sufficiently immerse the puddock in the soy sauce. For example, it is sufficient to use the puddock and the soy sauce at a volume ratio of about 1: 1-2.

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  Piedade from  Isolating the liver.

Next, soy sauce is separated from the first pickled puddock. 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 at high temperature is used as it is, the texture of the pickled cake is lowered.

The ginger used in the pickled soy sauce improves the sensual characteristics of pickled pickles due to its flavor. The sweet flavor not only reduces the bitter taste of pied deuces but also improves the flavor and enhances the preservability of pickled pickles through antibacterial action. The giver plays a role. The sugar increases the sugar content and the vinegar increases the acidity. The plum flavor reduces the bitter taste, increases the sugar content, and increases the antimicrobial activity to improve 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 Bloody Decker  Secondary Pickled  step.

Next, the cooled pickled soy sauce is put into the above pickled and separated puddock, and the pickled soy sauce is secondly pickled. 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  Piedade from  Separation of pickle soy sauce.

Next, the pickled soy sauce is separated from the second pickled puddock.

(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 puddock 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 puddock, and there is a risk of corruption.

In addition, the reheated and cooled pickled soy sauce is put into the second pickled puddock, and the pickled soy sauce is separated from the third picked puddock after the third pickling, 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 Bloody Decker  And then aging.

Next, the reheated and cooled pickled soy sauce is put into a second pickled puddock and matured. At this time, the ripening is carried out at a temperature of 0 to 10 DEG C for 1 to 30 days, thereby enhancing the taste of the pickled jellyfish 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 pied deer jacquard produced by the above method can be ingested intact or cut into a bite shape to be ingested. As a result, the bitter taste unique to pied deck is removed and the taste thereof is excellent. In addition, Min, ginger, licorice, and plum gruel, which are added during the manufacturing process, and thus can be utilized as a health food. In addition, by enhancing the shelf life of pied deck, it is possible to take the nutrient-rich pied decks throughout the year.

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

The Piedduck 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 puddock fermentation broth is fermented by pouring sugar into the puddock. The puddock can be cleanly washed in running water and then sliced into a suitable size, for example, a thickness of 0.2 to 1 cm, or can be used in its entirety. At this time, pigeodak and sugar used for fermentation can be used in an amount of 1: 0.5 ~ 1 weight ratio, 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 above-mentioned dandelion extract contains vitamins B1 and C in addition to inulin, palmitin and / or corticin, thereby improving nutritional quality of the pied deer pickled jellyfish. The antioxidant component of the pied deer pickled jellyfish, . 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-mentioned extracts have a good fragrance, so that it can remove the bitter taste of pied decks and provide a refreshing 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 increase the nutritional quality of the pied deer pickled jellyfish.

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 refrigerated pied deck was washed three times or more and dehydrated to prepare it. 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 pied deck was immersed in 1 kg of soy sauce and first pickled at 20 캜 for 7 days.

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 puddock first and pickled at 20 ℃ for 2 days. Next, after pickling soy sauce was separated from Pied deck, it was heated at a temperature of 100 ° C for 3 minutes, allowed to stand at room temperature (25 ° C) for 4 hours, and then cooled. Then, it was added to the separated puddock and aged at 5 ° C for 20 days to prepare pickles.

(Example 2)

The fermented soy sauce was prepared in the same manner as in Example 1 except that 50 g of fermented fermented broth was added to ginger, licorice, sugar, vinegar, and plum wine.

The puddock fermentation broth was prepared by thoroughly washing the puddock at a ratio of 1: 1 by weight and then fermenting the mixture at 25 DEG C for 25 days, and then filtering it.

(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 a 9 point 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 7.9 8.2 8.1 8.0 8.0 Example 2 8.2 8.5 8.5 8.3 8.2 Example 3 8.3 8.3 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 Examples in terms of salty taste, sweet taste, flavor, texture, and taste, and it was confirmed that the pickled jjachi using pied decks had superior sensory properties to 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 dewatering the puddock, and
(b) a soy sauce mixed with the conventional soy sauce and the modified soy sauce at a weight ratio of 1: 1 to 5 is added to the dehydrated puddock so that the dehydrated puddock is dipped therein, and then the first pickled at 10 to 30 ° C for 5 to 10 days , ≪ / RTI &
(c) separating the liver from the first pickled puddock,
(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 fermented broth of Pieddac are heated to a temperature of 70 to 100 ° C and then cooled,
(e) adding the cooled pickled soy sauce to the first pickled puddock and then pickling the pickled soy sauce at 10 to 30 ° C for 2 to 4 days;
(f) separating the pickled soy sauce from the second pickled puddock,
(g) reheating the separated pickled soy sauce at a temperature of 70 to 100 캜 and then cooling the separated pickled soy sauce,
(h) putting the reheated and cooled pickled soy sauce into a second pickled puddock 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 soya, 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 by weight, respectively, and heated at a temperature of 80 to 100 ° C for 5 to 10 hours. The dandelion extract is then filtered to use the safflower seed extract, 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 step (e).
delete 3. A pied deer pickled in accordance with the method of claim 3.

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