KR101965230B1 - Method for kiwifruits jangajji - Google Patents

Abstract

A method for manufacturing a mandarin pickling jellyfish according to an embodiment of the present invention includes the steps of immersing a zucchini in a solution in which sugar is dissolved, adding vinegar to a solution containing the azalea, delivering the quail from the solution, And aging the chopped marinated to miso for 6 to 8 days.

Description

{METHOD FOR KIWIFRUITS JANGAJJI}

The present invention relates to a method for manufacturing a pickled jellyfish, and more particularly, to a method for manufacturing a pickled jelly by processing a quince.

Pickled pickles are small pieces of vegetables such as red pepper, garlic, and cucumber that are sliced and dried in soy sauce, seasoned and left to eat, or tofu, fish, which is called "jinjang" It is often used as a meaning.

In addition to salt and soy sauce, pickles are a kind of our own food which is treated with the original seasoned salt such as kochujang, doenjang and so on, and it can be preserved for a long time. There are many types according to the manufacturing method.

However, the unique pickles that have been handed down from the past are made from vegetables such as red pepper, garlic, cucumber or sesame leaf as the main ingredients, and soy sauce, miso, and kochujang, I thought it was a side dish of spicy Korean food.

As described above, general pickles are limited to pepper, garlic, cucumber or sesame leaves, and radish, and it is known that it is very rare to pickled pickles using other materials.

It is a fruit called kiwi, a fruit of a deciduous vine plant. In Korea, since the beginning of the cultivation of the azalea since 1977, the kiwifruit production of 10 countries including China, Italy, and New Zealand has been highly dependent on the foreign countries, which accounts for 90% of the world. As a result of continuous researches to develop unique kiwi cultivars in Korea, a variety of domestic varieties such as gold, kiwi varieties, Jesse Gold, Halla Gold, and shrimp were cultivated. Domestic production of kiwifruit also steadily increased from 3.6 billion won in 1989 to 46.2 billion won in 2010 .

The fruit of the fruit is high in the content of vitamin C in the fruit, and the actinidin which is the protein decomposition enzyme is contained, and the functional activity such as the phenolic ingredient and the flavonoid which can contribute to the prevention of the chronic disease and the health promotion, It contains a lot of ingredients.

It is necessary to study the necessity of long - term storage of kiwi crab and how to utilize kiwi crab which is low in commerciality in the situation where the quantity of imported water is steadily increasing due to the increase of domestic consumption of. Especially, the quality of kiwi fruit is very low due to its moisture retention, and it has a disadvantage that its preference is decreased after a certain period of time.

Korean Patent Publication No. 10-2011-0007296 (2011.01.24)

It is an object of the present invention to provide a method for manufacturing a pickled jellyfish using a quince.

It is also an object of the present invention to provide a pickled jellyfish manufacturing method capable of reducing sour taste of cherry and providing a delicious texture.

It is also an object of the present invention to provide a method for producing a mandarin orange pickled japanese pickle with improved antioxidant ability.

A method for manufacturing a mandarin pickling jellyfish according to an embodiment of the present invention includes the steps of immersing a zucchini in a solution in which sugar is dissolved, adding vinegar to a solution containing the azalea, delivering the quail from the solution, And aging the chopped marinated to miso for 6 to 8 days.

Here, the step of immersing the cherry in the sugar-dissolved solution may include immersing the cherry in 10% of the sugar solution.

Herein, the step of adding vinegar to the solution containing the azalea may include immersing the azalea in the vinegar-added solution for 40 to 50 hours.

Herein, the step of adding vinegar to the solution containing the cherry may include the step of adding vinegar at a concentration of 10%.

Herein, the step of picking out the cherry from the solution and baking it in the miso may include the step of chewing the cherry with 2 times of miso as compared with the total weight of the cherry.

Here, the step of aging the chopped vermicelli in the miso for 6 to 8 days may include aging the chopped vermicelli in the miso for 7 days.

According to the method for manufacturing the japanese pickled japanese pickles according to the embodiment of the present invention, it is possible to manufacture the japanese pickled japanese pickled japanese bean which has reduced vitamin C content and reduced sour taste of the quail.

Also, it is possible to produce a mandarin orange pickled jellyfish having improved phenol content and antioxidative effect contained in the mandarin orange juice.

In addition, it is possible to provide processed foods that can be ingested by corrosion as well as desserts, which complements the disadvantages of low-storage-rate ziplines.

In addition, since the actinidin, which is a protease, exists in the quail, it is also recognized that the meat has a crushing effect, so that the processed pickled pickles can help digestion by ingesting it by corrosion.

In addition, the japanese japanese japanese fortified with health functionalities and storage properties is used to promote the consumption of the japonica in the aspect of the development of the second high value added processed food using the japonica, to increase the income of the japonica farmers, There is an effect that can greatly contribute to activation.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In order to more fully understand the drawings recited in the detailed description of the present invention, a detailed description of each drawing is provided.
1 is a flowchart illustrating a method of manufacturing a functional jellyfish according to an embodiment of the present invention.
FIG. 2 is a graph showing the total phenol contents of doenjang and kochujang used as a jellyfish and a jellyfish jellyfish and a jellyfish source.
FIG. 3 is a graph showing the results of measuring the antioxidative capacity of the Japanese mandarin orange juice according to an embodiment of the present invention using the ABTS radical.

It is to be understood that the specific structural or functional description of embodiments of the present invention disclosed herein is for illustrative purposes only and is not intended to limit the scope of the inventive concept But may be embodied in many different forms and is not limited to the embodiments set forth herein.

The embodiments according to the concept of the present invention can make various changes and can take various forms, so that the embodiments are illustrated in the drawings and described in detail herein. It is not intended to be exhaustive or to limit the invention to the particular forms disclosed, but on the contrary, is intended to cover all modifications, equivalents, or alternatives falling within the spirit and scope of the invention.

The terms first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms. The terms may be named for the purpose of distinguishing one element from another, for example, without departing from the scope of the right according to the concept of the present invention, the first element may be referred to as a second element, The component may also be referred to as a first component.

It is to be understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, . On the other hand, when an element is referred to as being "directly connected" or "directly connected" to another element, it should be understood that there are no other elements in between. Other expressions that describe the relationship between components, such as "between" and "between" or "neighboring to" and "directly adjacent to" should be interpreted as well.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, the terms "comprises" or "having" and the like are used to specify that there are features, numbers, steps, operations, elements, parts or combinations thereof described herein, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning of the context in the relevant art and, unless explicitly defined herein, are to be interpreted as ideal or overly formal Do not.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more fully with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown.

Before making the mandarin pickles, rinse off the raw kiwi, which is the raw material, and peel it off and cut it to the proper size.

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

As shown in FIG. 1, a method for manufacturing a mandarin pickling jellyfish according to an embodiment of the present invention comprises the steps of: (a) immersing a kiwifruit in a solution in which sugar is dissolved (S100), (S200) adding vinegar to the solution containing the kiwifruit, (S300), and aging the chopped marinated bean paste for 6 to 8 days (S400).

First, the step of immersing the kiwifruit in the solution in which the sugar is dissolved (S100) includes immersing the kiwifruit in the 10% sugar solution. The step of immersing the kiwifruit into the sugar solution (S100) is a step during the preprocessing process for producing the sweet and savory staple pickles.

While saltwater immersion is mainly performed by a pretreatment process of a conventional method for manufacturing pickled jellyfish, a method of manufacturing a jellyfish jellyfish according to an embodiment of the present invention uses a sugar solution. When sugar water is used for the immersion of the kiwifruit, in addition to the effect of drying the moisture by the osmosis principle, the sugar ingredient permeates to produce a sweet potato jangachi which has good texture and taste. Unlike the pickled jjangjang which has not undergone the pretreatment process, the jujube jjaji that has undergone the pretreatment process is easy to penetrate into the kojukjang or doenjang during the fermentation process.

Especially, the japonica japonica matured with miso is rich in protein, vitamins and various physiologically active ingredients in miso.

As a result of the antioxidant activity measurement using the ABTS lyric, which will be described later, it can be confirmed that the antioxidant activity of the mandarin orange juice is improved due to the antioxidant ability of doenjang.

Next, a method for manufacturing a mandarin orange pickled jar according to an embodiment of the present invention includes a step (S200) of adding vinegar to a solution containing a kiwifruit. Here, the vinegar may be a vinegar having a concentration of 10%, and the thus prepared vinegar is immersed in the vinegar-added solution for 40 to 50 hours. The addition of vinegar to the kiwifruit dipped in sugar solution can inhibit the formation of harmful microorganisms. Vinegar contains sour taste and it is preferable to use 10% concentration gradient solution. If too high concentration of vinegar is used, the flavor of the japanese japanese pickles can be modified. If too low concentration of vinegar is used, Can not be suppressed.

(S200) of adding a 10% concentration of vinegar to the solution containing the kiwifruit (S200) is immersed for 40 to 50 hours in the step (S100) of immersing the kiwifruit in the solution in which the sugar is dissolved as described above . More preferably for 48 hours.

By immersing the zucchini in a sugar solution having a predetermined concentration and keeping it for about 2 days, the water contained in the zucchini gradually comes out to the outside, and the risk of retreating or corroding due to long storage of the zucchini is reduced. In addition, by immersing for a relatively long period of time, it is prevented from destroying the kiwifruit fiber according to the sudden flow of water, and a pretreatment step is carried out in which the kiwifruit is immersed in an appropriate concentration of sugar solution for a relatively long time so that water can be gradually released to the outside by osmotic pressure.

Next, a method for manufacturing a mandarin pickling jellyfish according to an embodiment of the present invention includes a step (S300) of extracting the azalea from a solution and adding it to the miso.

It is preferable that the step of boiling in the miso after being extracted from the solution of the kiwifruit (S300) is to double the miso to the total weight of the quinoa.

Next, the sweetened zucchini of the miso is subjected to a step of aging for 6 to 8 days (S400), more preferably for 7 days of aging.

The fermentation of kiwifruit proceeds in a room where the light is blocked at a relatively cool temperature of about 15 ° C to 20 ° C. The ripening of the kiwifruit makes the miso be absorbed well by the kiwi. The original fermentation means an operation of leaving the flavor or tissue insufficiently in the process of producing the food under certain conditions for a certain period of time to have a property suitable for the target food. The fermentation stage of the cherry picket jellyfish according to the embodiment of the present invention The absorption and harmony of the miso and the kiwifruit, and the change of the kiwifruit organization.

Hereinafter, a method for manufacturing a jellyfish jellyfish according to an embodiment of the present invention has been described. Hereinafter, the total phenol content and antioxidant efficacy of the prepared japanese pickled japanese pickled japanese pickled japonica according to the present invention will be described.

<Experimental Example>

Actinidia deliciosa cv. Hayward and Gold kiwi (Actinidia chinensis cv. Hort16A), which are used in the experiment in the method of manufacturing the quince according to the embodiment of the present invention, are cultivated in Jeollanamdo Agricultural Research Institute, Were used. It is a product sold on the market. It is a product sold on the market. It is a product sold on the market. It is a product sold on the market. After purchasing from Mart.

Examples of the present invention and comparative examples were constructed as shown in Table 1 below, in which the pretreatment solution and the source of immersion were different, and the type of the kiwifruit was divided into gold kiwi and green kiwi.

division Pickle Kiwi type Pretreatment solution A sinker Comparative Example 1 A gold Salt solution Miso Comparative Example 2 B gold Salt solution Kochujang Example 1 C gold Sugar solution Miso Comparative Example 3 D gold Sugar solution Kochujang Comparative Example 4 E Green Salt solution Miso Comparative Example 5 F Green Salt solution Kochujang Example 2 G Green Sugar solution Miso Comparative Example 6 H Green Sugar solution Kochujang

- Determination of total phenolic content -

The total phenol content was used by modifying the coloring method using Folin-Ciocalteu's phenol reagent. To 200 μL of the extract, 2.5 mL of distilled water and 200 μL of Folin-Ciocalteu's phenol reagent were mixed and reacted at room temperature for 6 minutes. To the mixed solution was added 2 mL of 7% (w / v) Na ₂ CO ₃ solution. After reacting for a total of 90 minutes, the absorbance was measured at 750 nm, and a calibration curve of a standard curve was prepared using gallic acid.

Total phenol content was expressed as mg gallic acid equivalents (GAE) · 100 g-1 fresh weight.

FIG. 2 is a graph showing the total phenol contents of doenjang and kochujang used as a jellyfish and a jellyfish jellyfish and a jellyfish source.

As shown in FIG. 2, the total phenolic contents of gold kiwi (Hort16A) and green kiwifruit (Hayward) were 113.9 and 82.3 mg GAE / 100 g, respectively, indicating higher total phenol content than gold kiwi green kiwifruit. The total phenolic content of ethanol extracts was 10.23 mg GAE / g and 4.48 mg GAE / g, respectively, for gold kiwi (Hort16) and green kiwifruit (Hayward) Phenol content was higher than that of green kiwifruit.

Total phenol contents of doenjang and kochujang were 301.0 and 120.5 mg GAE / 100 g, respectively, and the content of total phenol 129 was higher than that of kiwifruit, and that of miso was about 2.5 times higher than that of kochujang.

The total phenol contents of the mandarin orange juice showed 131 total phenol contents with the highest C (Example 1), 195.6 mg GAE / g and H with 98.1 mg GAE / g, respectively, and C (Example 1)> A Comparative Example 1> G (Example 2)> E (Comparative Example 4)> D (Comparative Example 3)> F (Comparative Example 5)> B (Comparative Example 2)> H (Comparative Example 6). Both gold kiwi and green kiwi showed higher total phenol content than kojujang pickled japanese paste, and miso pickled japan had higher contents than total phenol content. Phenolic componds are the secondary metabolites of plants. They contain one hydroxyl group in the benzene ring structure, which is the basic structure of phenol. Most of them are polyphenols substituted with two or more hydroxyl groups in the form of polyphenols. The hydroxyl groups present in the phenolic compounds have electron donating ability, and they give lipid peroxidation chain reaction inhibition and antioxidative activity by donating hydrogen atoms to the radicals. Due to various phenolic compounds contained in doenjang, miso appetite showed higher total phenol content than in raw bean paste.

- Antioxidant activity measurement -

ABTS method: The antioxidant activity measurement using ABTS is as follows. ABTS solution was prepared in a constant temperature water bath at 70 ° C by mixing 82 mM 2.5Mm ABTS with 1.0 mM AAPH and 100 mL of phosphate buffered saline (PBS). The ABTS solution was diluted with PBS at 734 nm with absorbance of 0.650 ± 0.020. 980 μL of ABTS solution and 20 μL of sample were reacted for 10 minutes, and the absorbance reduction was measured at 734 nm at 37 ° C.

Antioxidant activity was expressed as mg vitamin C equivalents (VCE) · 100 g-1 fresh weight.

FIG. 3 is a graph showing the results of measuring the antioxidative capacity of the Japanese mandarin orange juice according to an embodiment of the present invention using the ABTS radical.

As shown in Fig. 3, the antioxidative activities of gold kiwi, green kiwi, miso, kochujang and pickled A-H were measured using ABTS radicals. Antioxidant activity was expressed as mg vitamin C equivalents (VCE) / 100 g. The antioxidative activities of gold kiwi and green kiwi were 138.9 and 107.6 mg VCE / 100g, respectively. The antioxidative activities of doenjang and kochujang were 335.7 and 125.6 mg VCE / 100g, respectively. Respectively. Especially, the antioxidant activity of doenjang was about 2.7 times higher than that of kochujang. In case of miso fermented pickles, both the gold kiwi pickles (Example 1) and the green kiwi pickles (Example 2) exhibited higher antioxidative activity than the antioxidant ability of the kochujang, but also higher antioxidative ability than the antioxidant ability of the kochujang.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (7)

A method for manufacturing pickled jelly using a quince,
(a) immersing a kiwifruit in a solution in which sugar is dissolved;
(b) adding vinegar at a concentration of 10% to the solution containing the kiwifruit;
(b-1) immersing the kiwifruit in the vinegar-added sugar solution for 48 hours;
(c) recovering the cherry from the solution, and then chewing the cherry with two times the total weight of the cherry tree; And
(d) aging the chopped vermicelli in the soybean paste for 6 days to 8 days, wherein the quail is a gold kiwi, wherein the phenol content and antioxidative effect are improved. The method according to claim 1,
The step (a)
And immersing the kiwifruit in 10% of the sugar solution. delete delete delete The method according to claim 1,
The step (d)
And aging the chopped marinated bean paste in the soybean paste for 7 days, thereby improving the phenol content and antioxidant efficacy. 6. A method for manufacturing a fermented olive oil with improved phenol content and antioxidant activity according to any one of claims 1, 2, and 6.

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