KR102029531B1 - Preparation method of pickled foods - Google Patents

Abstract

The present invention comprises the steps of obtaining at least one plant extract selected from the group of bitter gourd, mulberry leaf and sprout barley; Immersing the obtained plant extract by adding immersion water to a raw material to be pickled; It provides a method for producing a pickled food comprising; and aging the raw material to be pickled in the immersion water to produce a pickled food.

Description

Manufacturing method of pickled food using plant extract immersion water {PREPARATION METHOD OF PICKLED FOODS}

The present invention relates to a method for preparing pickled food, and more specifically, to prepare water using mulberry leaves, bitter melon and sprout barley extract to help anti-diabetic, low salt (less than 2%) pickled food example, low salt The present invention relates to a method for preparing pickled food using immersion water containing botanical extracts having excellent organoleptic quality and shelf life by preparing pickles and low salt pickles.

Yeoju grows or grows naturally throughout Korea. Stems are thin, grow to 3-7m long, and may grow larger. The leaves are alternate, the petioles are long, the fruit is long oval, the both ends are narrow, and the bumps are bumps. At first, it grows green, ripe green or yellow red depending on the ripening. Young fruits and red paprika are mainly edible and seeds have been used mainly for medicinal purposes and have been known to have a hypoglycemic effect in diabetics (Grover and Yadav , 2004).

Barley (Hordeum vulgare L.) There is contained a variety of polyphenols and flavonoids such as lutonarin, saponarin, and may contain water-soluble dietary fiber is β-glycan, amino acids, carbohydrates. In addition, superoxide dismutase (SOD) abundant in barley leaves and glycoproteins P4-D1 and D1-G1 isolated from barley leaves are known for their strong anti-inflammatory activity (Lee et al, 2014). It can be used as a natural material with effects (Eun et al , 2016).

Morus alba leaf is known to the general public as an antidiabetic material. Mulberry leaves of mulberry tree are widely used as a multi-product product, and research has been reported that mulberry leaves have antioxidant and fat accumulation inhibitory effects, which is highly valuable as a functional food material (Choi et al , 1999. Do et al. 2011).

Moreover, mulberry leaves are resistant to pests, so they can grow well without spraying pesticides and detoxifiers, and are widely distributed throughout the country, making them easy to obtain. Therefore, methods for preparing pickles using the efficacy of such mulberry leaves are disclosed in published and registered patents. .

Most of the conventional pickles using mulberry leaves, bitter melon and sprout barley are mixed with seasonings using soy sauce, red pepper paste and soybean paste to be ripened or eaten, or when preparing seasonings to be mixed with mulberry leaves, bitter melon and sprout barley in the ripening process. The addition of Schizandra chinensis and the like have some contents that have the effects of softening the taste and maximizing nutrition.

In general, pickles are unique foods produced in each region and season, and they have played an important role as a side dish.In general, the average salinity of pickles sold is 5 ~ 6% (in the case of low salt pickles, the salinity is around 3%). ) Belongs to the high salt food group along with kimchi and salted fish. The average daily sodium intake of Korean people is 5,280 mg, which is more than 2.5 times the WHO recommended standard of 2,000 mg. Sodium overdose has been recognized as a major food source of salt as a major cause of blood pressure rise. Such conventional pickles have a problem that causes frequent obesity, adult disease, diabetes mellitus, stroke, myocardial infarction, kidney disease and the like.

In the manufacturing process of the general pickled food as shown in Figure 1, by making pepper sauce, red pepper paste, soy sauce, sugar, starch syrup and water to make a marinade, or kelp, anchovies, drumfish, mulberry, walnut tree and onion, etc. Although some of the contents are also disclosed, the conventional seasoning sauce is prepared by mixing mostly water, mulberry leaf, bitter gourd, sprout barley extract, etc. The contents of the low salt pickles prepared using immersion water or immersion water is disclosed. Not.

The present invention has been made to solve the problems of the prior art as described above, the purpose is to prepare water using mulberry leaves, bitter gourd and sprout barley extract to help anti-diabetes, low salinity (2% Less) pickled foods, for example, to prepare a low pickled pickles and low salt pickles to provide a method for producing pickled foods excellent sensory quality and shelf life.

The technical problem of the present invention as described above is achieved by the following means.

(1) obtaining at least one plant extract selected from the group of bitter melon, mulberry leaf and sprout barley;

Immersing the obtained plant extract by adding immersion water to a raw material to be pickled; And

A method of manufacturing a pickled food, comprising: aging the raw material to be pickled in the immersion water to produce a pickled food.

(2) The method of producing pickled food according to the above (1), wherein the pickled food is pickles or pickles.

(3) The method of producing pickled food according to the above (1), wherein the plant extract is added in an amount of 30 to 60% by weight.

(4) In the above (2), pickles are immersed in 20 to 40% by weight of soy sauce, 20 to 30% by weight of vinegar, 10 to 20% by weight of sugar, and the remaining amount of plant extracts. Method for producing pickled foods, characterized in that the preparation.

(5) In the above (2), the pickle is prepared by immersing in immersion water consisting of 25-40% by weight of vinegar, 10-25% by weight of sugar, and the residual amount of plant extract in the raw material to be pickled Method of manufacturing pickled foods.

(6) In the above (1), the raw materials to be pickled are not only corner stone but also pork potato, yacon, bellflower, deodeok, ginseng, cucumber, radish, sesame leaf, cabbage, onion, garlic, broccoli, broccoli, bear odor , Gondre, Sprouts, Umbrella, Ogapi, Mulberry, Aralia, Bean Leaf, Sweet Potato Stem, Sweet Potato Leaf, Sweet Potato, Enoki Mushroom, Shiitake, Pleurotus Mushroom, Tomato, Chestnut, Eggplant, Lotus Root, Pepper, Sesame Leaf and Gondre Method for producing pickled foods, characterized in that one selected from the group.

(7) Pickled foods, characterized in that produced by any one of the method (1) to (6).

According to the present invention as described above, using mulberry leaf, bitter gourd and sprout barley extract to help anti-diabetic, water is prepared, low salt (less than 2%) pickled food example, low salted pickles and low salt pickle Provides pickled foods with excellent quality and shelf life.

1 is a general manufacturing process of the pickled food.

Hereinafter, the content of the present invention in more detail as follows.

Method for producing a pickled food according to the present invention comprises the steps of obtaining at least one plant extract selected from the group of Yeoju, mulberry leaves and sprout barley;

Immersing the obtained plant extract by adding immersion water to a raw material to be pickled; And

It comprises a step of preparing a pickled food by aging the raw material to be pickled in the immersion water.

Plant extract used in the immersion water in the present invention is used at least one plant selected from the group of Yeoju, mulberry leaves and sprout barley.

In the present invention, these hot water extracts are used as immersion water, and preferably, after adding purified water corresponding to 10 to 25 times the volume of the prepared plant, 70 to 90 ° C, preferably 80 minutes to 30 minutes to 2 hours, Preferably, after shaking for 1 hour, hot water extraction, each sample is filtered through a 100 mesh strainer, and the supernatant is obtained as a plant extract and used as immersion water.

The raw material to be pickled in the present invention is a variety of ingredients that are commonly ingested as a pickled food can be used does not require a special limitation, but preferably in the present invention, seokseokja, pig potatoes, yacon, bellflower, deodeok , Ginseng, Cucumber, Radish, Sesame leaf, Brussels sprouts, Onion, Garlic, Broccoli, Oysters, Bear, Gondre, Sprouts, Umbrella, Ogapisun, Mulberry leaves, Arbor, Soybean leaves, Sweet potato stem, Sweet potato leaf, Sweet potato sprout, Enoki mushroom , Shiitake mushroom, matsutake mushroom, tomato, chestnut, eggplant, lotus root, red pepper, sesame leaf, and one selected from the group of gondre.

Pickled food in the present invention is preferably pickles or pickles.

If the pickled food is pickled pickles, the soaked water consisting of 20 to 40% by weight of soy sauce, 20 to 30% by weight of vinegar, 10 to 20% by weight of sugar, and the residual amount of plant extract may be used as the raw material for pickling Can be.

On the contrary, when the pickled food is a pickle, preferably immersion water consisting of 25-40% by weight of vinegar, 10-25% by weight of sugar, and the residual amount of plant extract may be used as a raw material to be pickled.

In the present invention, in the process of immersion by adding to the raw material to be pickled as immersion water, immersion water (or pickling liquid) in the pickling container containing the raw material to be washed pickled (or pickling solution) is preferably 1 to 3 Put about twice as much.

Thereafter, the process of pickling in a pickling container is carried out, and preferably, the raw material does not float during pickling by pressing with a non-corrosive material on the top of the tank for 10-20 days at a temperature of 5-10 ° C., then aging for 10 days at room temperature. Go through the process of ripening.

Hereinafter, the contents of the present invention will be described in detail by using experimental examples and examples, which are presented for the understanding of the present invention, but the scope of the present invention is interpreted to be limited to these experimental examples and examples. Of course it can not be done.

Example 1 Preparation of Litchi Extract

The litchi was washed, dried and ground to prepare. Then, after adding purified water corresponding to 10 times the volume of the prepared gourd, shaking for 1 hour at 80 ° C., extracting hot water, and filtering each sample through a 100 mesh sieve, the supernatant was obtained as a gourd extract.

Example 2 Preparation of Mulberry Leaf Extract

Mulberry leaves were washed, dried and ground to prepare. Then, after adding purified water corresponding to 10 times the volume of the mulberry leaf prepared, shaking for 1 hour at 80 ℃, hot water extraction, each sample was filtered through a 100 mesh strainer, the supernatant was obtained as a mulberry leaf extract.

Example 3 Preparation of Sprout Barley Extract

The barley was washed, dried and ground to prepare. Then, after adding purified water corresponding to 10-25 times the volume of the sprouted barley, shaking for 1 hour at 80 ° C., and extracting hot water, each sample was filtered through a 100 mesh strainer to obtain the supernatant as the sprouted barley extract. .

Experimental Example 1 Antidiabetic Activity of Extract

Α-glucosidase inhibitor, one of several mechanisms for the development of a therapeutic agent for diabetes, inhibits the digestion of disaccharides in the small intestine, α-glucosidase, which prevents the breakdown of disaccharides into monosaccharides and delays absorption in the small intestine filament. It is a therapeutic agent that uses a mechanism that prevents a sharp increase and enables blood sugar control by only insulin released from the weakened pancreas (Adisakwattana S, 2009).

30 μl of 1 unit / ml α-glucosidase was added to 10 μl of the sample and allowed to react at 37 ° C. for 10 minutes. After 30 μl of 1 mM p-nitrophenyl α-D-glucopyranoside was added and reacted at 37 ° C. for 20 minutes, 130 μl of 1M Na ₂ CO ₃ was added, followed by using a microplate reader (VERSAmax, Molecular Device, CA, USA). The absorbance was measured at 405 nm, and the obtained α-glucosidase inhibitory activity is shown in Table 1 below.

Α-glucosidase Inhibitory Activity of Extracts Extract concentration Yeoju extract Mulberry Leaf Extract Sprout Barley Extract α-glucosidase inhibitory activity (%) One% 10.03 ± 0.02 25.12 ± 0.35 11.47 ± 0.72 0.5% 6.60 ± 0.35 17.38 ± 0.60 8.13 ± 0.28 0.25% 3.78 ± 0.19 10.84 ± 0.07 4.12 ± 0.04

Experimental Example 2 Polyphenol Content Measurement of Extract

After adding and mixing the folin-ciocalteu reagent in 0.1 ml of the sample, the absorbance was measured at 760 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA). Total polyphenol content was calculated from the standard curve prepared using chlorogenic acid, the experimental results are shown in Table 2 below.

Polyphenol Content in Extracts Yeoju extract Mulberry Leaf Extract Sprout Barley Extract Polyphenol Content (µg / mL) 161.95 ± 1.98 498.87 ± 2.93 285.00 ± 6.30

Experimental Example 3 Measurement of DPPH Radical Scavenging Capacity of Extract

The antioxidant activity of the extract was evaluated by DPPH radical scavenging activity. 160 μl of DPPH solution dissolved in methanol at a concentration of 0.4 mM and 40 μl of sample were added thereto, and left for 30 minutes in the dark. The absorbance was measured at 515 nm. Ascorbic acid was used as a positive control, and the measurement results are shown in Table 3 below.

DPPH radical scavenging ability of extract Extract concentration Yeoju extract Mulberry Leaf Extract Sprout Barley Extract DPPH radical scavenging ability (%) One% 28.61 ± 2.82 49.32 ± 0.66 34.27 ± 0.89 0.5% 18.23 ± 1.29 33.19 ± 0.92 21.32 ± 1.02 0.25% 6.18 ± 1.01 20.84 ± 0.29 13.58 ± 0.06

Example 4 Preparation of Low Salted Pickles

1) Preparation of Extract

Mulberry leaves, bitter melon and shoot barley were washed, dried and ground to prepare. Then, after adding purified water corresponding to 10 times the volume of mulberry leaves, bitter melon and shoot barley, shaking at 80 ° C. for 1 hour, extracting hot water, and filtering each sample to 100 mesh strainer, the supernatant was added to mulberry leaf, bitter melon and Obtained as an extract of sprout barley.

2) Preparation of immersion water

Low salt pickled marinated water was prepared by mulberry leaf, Yeoju and Sprout barley extract, soy sauce, vinegar, sugar according to the composition shown in Tables 4-6.

Immersion Composition of Pickles with Mulberry Leaf Extract (wt%) Raw material Creation costs Example 4-1 Example 4-2 Example 4-3 Example 4-4 Soy sauce 40 30 20 20 vinegar 20 25 25 30 Sugar 20 15 15 10 Mulberry Leaf Extract 30 40 40 40 Purified water - - - - Sum 100 100 100 100 Salinity (%) 2.8 2.5 2.5 1.7

Immersion Composition of Pickles Containing Yeoju Extract (wt%) Raw material Creation costs Example 4-5 Example 4-6 Example 4-7 Example 4-8 Soy sauce 40 30 20 20 vinegar 20 25 25 30 Sugar 20 15 15 10 Yeoju extract 30 40 40 40 Purified water - - - - Sum 100 100 100 100 Salinity (%) 2.8 2.5 2.5 1.8

Immersion Composition of Sprout Barley Extract (wt%) Raw material Creation costs Example 4-9 Example 4-10 Example 4-11 Example 4-12 Control Soy sauce 40 30 20 20 40 vinegar 20 25 25 30 20 Sugar 20 15 15 10 20 Sprout Barley Extract 30 40 40 40 Purified water - - - - 30 Sum 100 100 100 100 100 Salinity (%) 2.8 2.5 2.5 1.8 3.4

3) Aging of Pickles

As shown in Tables 4 to 6, the mixture of different immersion water was sterilized at 90 ° C. for 5 minutes and cooled to 60 ° C. to prepare immersion water. Each immersion water was added to the pickling container at twice the volume of salt, and then pressed with a non-corrosive material on the top of the tank so that the salt did not rise during pickling. . The control group was provided to the experiment as purified water used in the manufacture of pickles instead of plant extracts.

Experimental Example 4 pH Change According to Storage Period of Pickles

In order to measure the change in physical properties of the low salt pickles prepared in the control and Examples 4-1 to 4, 4-5, 4-9 was measured the pH change according to the storage period. The pH of the Example was not significantly changed during the storage period, but the control group confirmed that the pH increased from the 28th day of storage (Table 7).

division PH change according to storage period (days) 0 14 28 42 56 70 Example 4-1 3.60 3.56 3.63 3.77 3.77 3.77 Example 4-2 3.60 3.45 3.58 3.60 3.77 3.86 Example 4-3 3.60 3.45 3.56 3.73 3.86 3.77 Example 4-4 3.60 3.53 3.60 3.56 3.58 3.60 Example 4-5 3.60 3.46 3.52 3.58 3.60 3.62 Example 4-9 3.60 3.45 3.54 3.61 3.62 3.70 Control 3.55 3.56 3.73 3.86 3.77 3.85

Experimental Example 5 Change of Microorganisms (General Bacterial Count) According to Storage Period of Pickles

Bacterial changes of low salt pickles prepared as controls and Examples 4-1 to 4, 4-5, and 4-9 were confirmed. The container was placed in a translucent polyethylene container, sealed, and placed in a thermostat at 10 ° C. to confirm the change in the number of bacteria. In the control group and in Examples 4-1 to 4, 4-5, and 4-9, the general bacterium specification of the pickles in the food industry was 1.0 × 10 ⁵ cfu / g. Confirmed. In the control group, the increase rate of the general bacterial count was higher from the 28th day of storage, but in Examples 4-1 to 4, 4-5, and 4-9, the change of the general bacterial count was smaller than that of the control group (Table 8). .

division Changes in General Bacterial Count According to Storage Period (days) 0 14 28 42 56 70 Example 4-1 1.1 × 10 ² 1.1 × 10 ² 1.2 × 10 ² 1.4 × 10 ² 2.6 × 10 ² 5.3 × 10 ² Example 4-2 1.1 × 10 ² 1.1 × 10 ² 1.3 × 10 ² 1.5 × 10 ² 3.5 × 10 ² 5.7 × 10 ² Example 4-3 1.1 × 10 ² 2.1 × 10 ² 2.0 × 10 ² 3.8 × 10 ² 3.5 × 10 ² 6.2 × 10 ² Example 4-4 1.1 × 10 ² 1.0 × 10 ² 1.0 × 10 ² 2.1 × 10 ² 5.7 × 10 ² 5.3 × 10 ² Example 4-5 1.1 × 10 ² 1.1 × 10 ² 1.2 × 10 ² 1.4 × 10 ² 2.5 × 10 ² 5.1 × 10 ² Example 4-9 1.1 × 10 ² 1.1 × 10 ² 1.2 × 10 ² 1.5 × 10 ² 3.0 × 10 ² 5.6 × 10 ² Control 1.1 × 10 ² 1.5 × 10 ² 2.7 × 10 ² 4.4 × 10 ² 6.2 × 10 ² 9.2 × 10 ²

Experimental Example 6 Sensory Evaluation According to Storage Period of Pickles

The sensory evaluation was performed by comparing the pickles prepared according to the present example with conventional low salt pickles. Sensory evaluation was to evaluate the taste, texture, salty preference and overall preference based on the following criteria (Table 9-11). The evaluation was conducted on 20 people in their 20s to 40s.

[Score] 9 ~ 7 points: Very good ~ Excellent, 6 ~ 4 points: Normal, 3 ~ 1 points: Bad ~ Very bad

division Example 4-1 Example 4-2 Example 4-3 Example 4-4 flavor 7.5 7.0 8.2 8.3 Organization 8.5 8.0 8.0 8.5 Salty Preference 6.0 6.5 7.0 9.0 Full symbol 7.5 7.0 8.2 8.5

division Example 4-5 Example 4-6 Example 4-7 Example 4-8 flavor 7.4 7.1 8.1 8.2 Organization 8.4 8.0 8.1 8.6 Salty Preference 6.1 6.4 7.0 9.1 Full symbol 7.4 7.1 8.1 8.6

division Example
4-9 Example
4-10 Example
4-11 Example
4-12 A company product Control flavor 7.4 7.2 7.6 8.2 8.5 7.0 Organization 8.6 8.3 8.1 8.1 8.0 8.5 Salty Preference 6.1 6.4 7.0 9.1 6.5 7.0 Full symbol 7.3 7.2 8.1 8.2 8.0 7.0

Taste, texture, overall preference did not show a significant difference, but the salty preference was found to be higher preference than the conventional product and the control group. Therefore, according to the present invention, by using a mulberry leaf extract with high anti-diabetic (α-glucosidase inhibition) activity and antioxidant activity, low salted pickles with enhanced palatability can be prepared by lowering salinity as well as functionality.

Example 5 Preparation of Low Salt Pickles

1) Preparation of Extract

Mulberry leaves, bitter melon and shoot barley were washed, dried and ground to prepare. Then, after adding purified water corresponding to 10 times the volume of mulberry leaves, bitter melon and shoot barley, shaking at 80 ° C. for 1 hour, extracting hot water, and filtering each sample to 100 mesh strainer, the supernatant was added to mulberry leaf, bitter melon and Obtained as an extract of sprout barley.

2) Preparation of immersion water

Low salt pickle immersion water was prepared by consisting of mulberry leaves, bitter gourd and Sprout barley extract, vinegar, sugar according to the composition shown in Tables 12-14.

Immersion Composition of Mulberry Leaf Extract Pickle (wt%) Raw material Creation costs Example 5-1 Example 5-2 Example 5-3 Example 5-4 vinegar 25 25 30 40 Sugar 25 15 15 10 Mulberry Leaf Extract 50 60 55 50 Purified water - - - - Sum 100 100 100 100

Dipping Water Composition of Yeoju Extract Pickle (wt%) Raw material Creation costs Example 5-5 Example 5-6 Example 5-7 Example 5-8 vinegar 25 25 30 40 Sugar 25 15 15 10 Yeoju extract 50 60 55 50 Purified water - - - - Sum 100 100 100 100

Immersion Composition of Sprout Barley Extract Pickle (wt%) Raw material Creation costs Example 5-9 Example 5-10 Example 5-11 Example 5-12 Control vinegar 25 25 30 40 25 Sugar 25 15 15 10 25 Sprout Barley Extract 50 60 55 50 Purified water - - - - 50 Sum 100 100 100 100 100

3) pickling ripening

As shown in Tables 12 to 14, the mixture of different immersion water was sterilized at 90 ° C. for 5 minutes and cooled to 60 ° C. to prepare immersion water. Each immersion water was added to the pickling container at twice the volume of salt, and then pressed with a non-corrosive material on the top of the tank so that the salt did not rise during pickling. . The control group was used in the experiment with purified water used for preparing pickles instead of extracts.

Experimental Example 7 pH Change According to Storage Period of Pickles

In order to measure the change in physical properties of the low salt pickle prepared as a control and Examples 5-1 to 4, 5-5, 5-9, the change in pH according to the storage period was measured. The pH of the Example was not significantly changed during the storage period, but the control group confirmed that the pH increased from the 70th day of storage (Table 15).

division PH change according to storage period (days) 0 14 28 42 56 70 Example 5-1 3.20 3.36 3.30 3.25 3.25 3.17 Example 5-2 3.20 3.20 3.28 3.10 3.22 3.24 Example 5-3 3.20 3.25 3.31 3.17 3.23 3.32 Example 5-4 3.20 3.23 3.20 3.25 3.31 3.42 Example 5-5 3.20 3.22 3.28 3.13 3.24 3.25 Example 5-9 3.20 3.21 3.26 3.11 3.22 3.24 Control 3.15 3.24 3.27 3.26 3.37 3.50

[Experimental Example 8] Change of microorganisms (general bacteria) according to the storage period of the pickle

Bacterial changes of the low salt pickle prepared as a control and Examples 5-1 to 4, 5-5 and 5-9 were confirmed. It was placed in a translucent polyethylene container, sealed and placed in a thermostat at 10 ° C. to confirm the change in the number of bacteria (Table 10). In the control group and in Examples 5-1 to 4, 5-5, and 5-9, the general bacterium specification of the pickles in the food industry was 1.0 × 10 ⁵ cfu / g. Confirmed. In the control group, the general bacterial count was higher than that of the comparative example from the 14th day of storage.

division Changes in General Bacterial Count According to Storage Period (days) 0 14 28 42 56 70 Example 5-1 1.0 × 10 ¹ 2.5 × 10 ¹ 3.0 × 10 ¹ 1.0 × 10 ² 3.5 × 10 ² 3.4 × 10 ² Example 5-2 1.0 × 10 ¹ 2.5 × 10 ¹ 3.0 × 10 ¹ 2.0 × 10 ² 5.5 × 10 ² 9.4 × 10 ² Example 5-3 1.0 × 10 ¹ 2.5 × 10 ¹ 1.3 × 10 ¹ 1.6 × 10 ² 3.9 × 10 ² 4.3 × 10 ² Example 5-4 1.0 × 10 ¹ 2.3 × 10 ¹ 2.0 × 10 ¹ 3.5 × 10 ¹ 6.5 × 10 ¹ 1.2 × 10 ² Example 5-5 1.0 × 10 ¹ 2.4 × 10 ¹ 2.2 × 10 ¹ 2.2 × 10 ² 3.8 × 10 ² 4.0 × 10 ² Example 5-9 1.0 × 10 ¹ 2.3 × 10 ¹ 3.0 × 10 ¹ 2.5 × 10 ² 4.2 × 10 ² 2.9 × 10 ² Control 1.2 × 10 ¹ 5.3 × 10 ¹ 6.4 × 10 ¹ 5.6 × 10 ² 7.9 × 10 ² 6.3 × 10 ²

Experimental Example 9 Sensory Evaluation According to Storage Period of Pickles

Sensory evaluation was performed by comparing the pickles prepared according to the present example with conventional low salt pickles. Sensory evaluation was to evaluate the taste, texture, salty preference and overall preference based on the following criteria (Table 17-19). The evaluation was conducted on 20 people in their 20s to 40s.

[Score] 9 ~ 7 points: Very good ~ Excellent, 6 ~ 4 points: Normal, 3 ~ 1 points: Bad ~ Very bad

division Example 5-1 Example 5-2 Example 5-3 Example 5-4 flavor 8.4 8.3 8.0 8.7 Organization 9.1 8.2 7.6 8.6 Salty Preference 7.6 8.1 8.2 9.1 Full symbol 8.1 7.8 8.2 8.8

division Example 5-5 Example 5-6 Example 5-7 Example 5-8 flavor 8.5 8.5 8.2 8.5 Organization 9.0 8.5 8.0 8.5 Salty Preference 7.5 7.0 8.0 9.0 Full symbol 8.0 7.5 8.2 8.7

division Example 5-9 Example 5-10 Example 5-11 Example 5-12 Company B Control flavor 8.4 8.6 8.4 8.5 8.5 8.0 Organization 9.0 8.6 8.1 8.2 8.0 8.0 Salty Preference 7.5 7.5 8.1 8.8 7.0 6.5 Full symbol 8.0 8.6 8.3 8.6 8.5 8.1

As shown in the above results, the taste and texture did not show a big difference, but the salty preference and overall preference was found to be higher preference than the conventional products and the control group.

According to the present invention as described above, by using a plant extract with high anti-diabetic (α-glucosidase) activity and antioxidant activity, it is possible to produce low salt pickles and low salt pickles with enhanced palatability by lowering salinity as well as functionality, and to pickling foods. It was confirmed that it is very suitable as the immersion water.

Example 6 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that porcine potatoes were used instead of salty nap.

Example 7 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as in Example 4-1, except that radish was used instead of saltpeter.

Example 8 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that tomatoes were used instead of saltpeter.

Example 9 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that chestnuts were used instead of saltpeter.

Example 10 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that branches were used instead of corner salt.

Example 11 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that lotus root was used instead of cornerstone.

Example 12 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that red pepper was used instead of saltpeter.

Example 13 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that sesame leaves were used instead of salt leaf.

Example 14 Manufacture of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that burdock was used instead of salt cake.

Example 15 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as in Example 4-1, except that the soybean leaves were used instead of the salty nap.

Example 16 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that Gondre was used instead of corner salt.

Example 17 Preparation of Low Salted Pickles

Pickles were prepared according to the same conditions as those of Example 4-1, except that sweet potato stems were used instead of corner salt.

Example 18 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1, except that porcine potatoes were used instead of saltbough.

Example 19 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as in Example 5-1, except that radish was used instead of saltpeter.

Example 20 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1, except that tomatoes were used instead of salty nap.

Example 21 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1, except that chestnuts were used instead of salty nap.

Example 21 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1, except that branches were used instead of cornerstone.

Example 22 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1, except that lotus root was used instead of cornerstone.

Example 23 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1, except that pepper was used instead of saltpeter.

Example 24 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as in Example 5-1, except that sesame leaves were used instead of salt leaf.

Example 25 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1, except that burdock was used instead of salty nap.

Example 26 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1 except for using soybean leaves instead of saltpeter.

Example 27 Preparation of Low Salt Pickles

A pickle was prepared according to the same conditions as in Example 5-1 except that Gondre was used instead of the cornerstone.

Example 28 Preparation of Low Salt Pickles

Pickles were prepared according to the same conditions as those of Example 5-1, except that sweet potato stems were used instead of the salty nap.

As described above, it has been described with reference to a preferred embodiment of the present invention, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.

Claims (7)

delete delete delete delete Adding purified water corresponding to 10 to 25 times the volume of sprout barley and shaking for 70 to 90 ° C. for 30 minutes to 2 hours to extract hot water;
Filtering the extract of hydrothermally extracted bud barley into a 100mesh sieve to obtain the supernatant;
Dipping immersion water consisting of 25-40% by weight of vinegar, 10-25% by weight of sugar, and the remaining amount of the supernatant in a pickling container containing the raw material to be picked 1 to 3 times the volume of the raw material; And
Pressing with a non-corrosive material on the top of the pickles so that the raw material does not float, aged for 10 to 20 days at a temperature of 5 ~ 10 ℃, ripening at room temperature for 10 days to prepare a pickle; manufacturing method of pickled foods comprising a. According to claim 5, The raw materials for pickling are: Choseok nap, pork potato, yacon, bellflower, reddock, ginseng, cucumber, radish, sesame leaf, cabbage, onion, garlic, broccoli, broth, gom, gondre, famous 1 species selected from the group of, Umbrella, Ogapi, Mulberry, Aralia, Soybean Leaf, Sweet Potato Stem, Sweet Potato Leaf, Sweet Potato Shoot, Enoki Mushroom, Shiitake Mushroom, Pleurotus Mushroom, Tomato, Chestnut, Eggplant, Lotus Root, Pepper, Sesame Leaf and Gondre Method for producing a pickled food, characterized in that. Pickled foods prepared by the method of claim 5.

Images