KR102101292B1 - Method for producing oriental melon pickle and oriental melon pickle produced by the same method - Google Patents

Abstract

The present invention comprises the steps of (1) adding hut tree, laurel leaf, red bean, whole pepper, onion, licorice, astragalus, pear and radish to water, followed by heating and filtering to prepare a herbal extract; (2) cutting the ovary and the tap and pickling the washed melon in salt water; (3) preparing a pickling solution by mixing the medicinal herb extract prepared in the step (1) with vinegar and sugar; And (4) washing the marinated melon in the step (2), followed by immersing in the prepared marinated solution in the step (3) to mature the melon pickle. It is about melon pickle.

Description

Method for producing melon pickle and melon pickle produced by the above method {Method for producing oriental melon pickle and oriental melon pickle produced by the same method}

The present invention is a method of manufacturing a melon pickle, characterized in that it is prepared by using herbal extracts prepared by heating and filtering after adding hut tree, laurel leaf, red bean, whole pepper, onion, licorice, astragalus, pear and radish It relates to a melon pickle prepared by the method.

Melon ( Cucumis melo L.) is a perennial plant belonging to the fruit family, and is a vegetable that has been widely cultivated and used since ancient times. As a representative fruit in the summer season with watermelon, most of its production is consumed as raw fruit. Melon was originally known to originate in Central Asia's hot and dry regions, originating from melon, and is now grown mainly in Korea. Melon is a fruit rich in vitamins A and C, and in oriental medicine, it is said to be prescribed for Jinhae, Gundam, Constipation, and jaundice by drying the tip of the melon, and is known to be effective in acute gastrointestinal diseases and strokes.

Currently, most of the production of melon is consumed as raw fruit, but the storage is low, and new processed food development is required. The annual melon production in Seongju, Gyeongsangbuk-do, is increasing year by year, and currently accounts for 70% of the national melon production. The harvest time is limited for melons, and it is pointed out that the price drop due to flooding in summer and the lack of distribution system are the problems. In addition, the growth temperature is 22 ~ 28 ℃, and the minimum growth temperature is 10 ~ 12 ℃. It is a fruit that is difficult to store as a fruit that suffers from growth disorders at low temperatures. Currently, it has been required to develop suitable processed foods using melons to prevent price drop due to flooding in summer and to control supply and demand. In order to use melons efficiently, it is necessary to seek suitable processing methods.

Pickles are Western style salt pickled pickles made by adding various spices to vegetables or fruits, which can be preserved for a long time and have the advantage of being usable at any time. The main ingredients of pickles are cucumbers, but onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, mushrooms, and olives are used. Spices vary depending on ingredients, but laurel leaves, cinnamon (cinnamon), and nuts Meg, dill, parsley, sage (sage), red pepper, garlic, and pepper are used. The taste and aroma of these pickles vary greatly depending on the main ingredients and seasonings used in the production of the pickles.

Korean Patent Publication No. 2009-0072590 discloses a composition for seasoning and ripening a melon pickle and a method of manufacturing a melon pickle using the same, and Korean Patent Publication No. 2004-0096855 discloses a method of manufacturing a fusion pickle, but the present invention It is different from the manufacturing method of the melon pickle using the extract of medicinal herbs.

The present invention was devised by the above-mentioned demands, and the object of the present invention is to prepare melon pickles with improved nutritional ingredients, texture, and flavor, preparation conditions such as melon pre-treatment, herbal medicine material selection, mixing ratio, extraction and aging conditions. It is to provide a method of manufacturing a melon pickle by optimizing and improving the nutritional components compared to the existing melon pickle, having excellent deep and rich taste, and improved palatability due to the crispy texture.

In order to solve the above problems, the present invention is (1) hut tree, laurel leaves, red beans, whole peppers, onions, licorice, astragalus, pears and radishes added, heated and filtered to prepare a herbal extract; (2) cutting the ovary and the tap and pickling the washed melon in salt water; (3) preparing a pickling solution by mixing the medicinal herb extract prepared in the step (1) with vinegar and sugar; And (4) washing the pickled melon in the step (2), followed by immersing in the prepared pickling solution in the step (3) to mature the pickled melon.

In addition, the present invention provides a melon pickle prepared by the above method.

The melon pickle produced by the method of the present invention can provide a melon pickle excellent in palatability by improving the umami taste, while having a natural taste using only natural ingredients, the taste is refreshing, clean, and not salty. In addition, it is possible to improve the added value of melons by developing processed foods of melons, which can maintain a crispy texture even when stored for one year, but have a high shelf life.

Figure 1 is a schematic view of the melon pickle manufacturing process of the present invention.

In order to achieve the object of the present invention, the present invention

(1) preparing medicinal herb extracts by heating and filtering after adding hut tree, laurel leaf, red bean, whole pepper, onion, licorice, astragalus, pear and radish to water;

(2) cutting the ovary and the tap and pickling the washed melon in salt water;

(3) preparing a pickling solution by mixing the medicinal herb extract prepared in the step (1) with vinegar and sugar; And

(4) After washing the melon pickled in the step (2), immersed in the pickling solution prepared in the step (3), and provides a method for producing a melon pickle, characterized in that it is prepared.

In the method of manufacturing the melon pickle of the present invention, the herbal extract of step (1) is preferably 45-55 g of hawthorn fruit in 8-12 L of water, 45-55 g of hawthorn branch, 2.5-3.5 g of laurel leaves , Red bean 45 ~ 55 g, whole pepper 4 ~ 6 g, onion 450 ~ 550 g, licorice 4 ~ 6 g, astragalus 80 ~ 120 g, pear 500 ~ 600 g and radish 620 ~ 720 g, then 90 ~ 110 ℃ It can be prepared by heating and filtering for 20 to 28 hours at, and more preferably, 10 g of water, 50 g of hawthorn fruit, 50 g of hawthorn branch, 3 g of laurel leaves, 50 g of red beans, 5 g of whole peppers, onion 500 g, 5 g of licorice, 100 g of astragalus, 567 g of pear and 670 g of radish were added, followed by heating at 100 ° C. for 24 hours and filtering. The herbal extracts prepared under the above conditions could further improve the deep and rich taste of melon, and contain the active ingredient derived from the medicinal material due to the addition of the medicinal material to produce a melon pickle with excellent quality.

In addition, in the method of manufacturing a melon pickle of the present invention, step (2) is preferably cut and removed the ovary and the tap and washed melon in 28 ~ 30 ‰ salt water at 20 ~ 25 ℃ for 20 ~ 28 hours. It can be, more preferably, cut and removed the ovaries and taps, and washed melons can be pickled in 28.8 ‰ brine at 20-25 ° C for 24 hours. Melting the melon under the above conditions could be pickled so that the crunchy texture was maintained for a long time and the proper liver was evenly distributed without being salty.

In addition, in the method for producing a melon pickle of the present invention, the pickling liquid in step (3) preferably comprises a ratio of 9 to 11: 4.5 to 5.5: 4.5 to 5.5 (v: v: w) of herbal extract and vinegar and sugar. It can be prepared by mixing, and more preferably, it can be prepared by mixing the herbal extract and vinegar and sugar in a ratio of 10: 5: 5 (v: v: w). The seasoning solution in which the herbal medicine extract, vinegar and sugar was mixed at the ratio as described above was mixed with a proper sour taste and sweet taste, and only natural ingredients were added, so that the aftertaste was clean and the preference was improved to improve melon pick. In addition, when the pickling solution is boiled and then added to the melon pickling, the pickle ripening period may be shortened, but the crispy texture of the melon is reduced and the sour taste of vinegar is blown away during the boiling of the pickling solution. The boiling process was omitted.

In addition, in the method of manufacturing the melon pickle of the present invention, the aging in step (4) may be preferably aged at -4 to 0 ° C for 1 month to 1 year, more preferably at 1 month at -2 ° C. You can ripen while. While aging under the above conditions was sufficiently matured to enhance the deep taste and flavor, it was aged at a low temperature to maintain the crispy texture of melon.

The manufacturing method of the melon pickle of the present invention, more specifically

(1) 45-55 g of hawthorn fruit in 8-12 L of water, 45-55 g of hawthorn branches, 2.5-3.5 g of laurel leaves, 45-55 g of red beans, 4-6 g of whole peppers, 450-550 g of onions , Licorice 4-6 g, astragalus 80-120 g, pear 500-600 g and radish 620-720 g after adding and heating at 90-110 ° C. for 20-28 hours and filtering to prepare an herbal extract;

(2) cutting the ovary and the tap and cutting the washed melon in 28 ~ 30 ‰ salt water at 20 ~ 25 ℃ for 20 ~ 28 hours;

(3) preparing the pickling solution by mixing the herbal extracts and vinegar and sugar prepared in the step (1) in a ratio of 9 to 11: 4.5 to 5.5: 4.5 to 5.5 (v: v: w); And

(4) after washing the melon pickled in the step (2), immersed in the pickled liquid prepared in the step (3), and aged at -4 to 0 ° C for 1 month to 1 year,

More specifically

(1) 50 g of hawthorn fruits, 50 g of hawthorn branches, 3 g of laurel leaves, 50 g of red beans, 5 g of whole peppers, 500 g of onions, 5 g of licorice, 100 g of astragalus, 567 g of pears and radish Preparing medicinal herb extracts by adding 670 g and heating and filtering at 100 ° C. for 24 hours;

(2) cutting the ovaries and taps and cutting the washed melon in 28.8 ‰ salt water at 20-25 ° C for 24 hours;

(3) preparing a pickling solution by mixing the medicinal herb extract prepared in the step (1) with vinegar and sugar in a ratio of 10: 5: 5 (v: v: w); And

(4) After washing the melon pickled in the step (2), it may be immersed in the pickled liquid prepared in the step (3) and aged at -2 ° C for 1 month.

The present invention also provides a melon pickle prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following production examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following production examples and examples.

Manufacturing example  1. Melon pickle production

(1) 50 g of hawthorn fruits, 50 g of hawthorn branches, 3 g of laurel leaves, 50 g of red beans, 5 g of whole peppers, 500 g of onions, 5 g of licorice, 100 g of astragalus, 567 g of pears and radish After adding 670 g, boiled in a cauldron at 100 ° C. for 24 hours and filtered to prepare an herbal extract.

(2) The melon seeds and taps cut into 1/2 size were removed and washed. The washed melon was pickled in 28.8 ‰ salt water at 20-25 ° C for 24 hours.

(3) The medicinal herb extract prepared in the step (1), vinegar and sugar were mixed at a ratio of 10: 5: 5 (v: v: w) to prepare a pickling solution.

(4) After washing the melon pickled in the step (2), it was immersed in the pickled liquid prepared in the step (3) and aged at -2 ° C for 1 month (FIG. 1).

Comparative example  1. Melon pickle production

(1) 50 g of hawthorn fruits, 50 g of hawthorn branches, 3 g of laurel leaves, 50 g of red beans, 5 g of whole peppers, 500 g of onions, 5 g of licorice, 100 g of astragalus, 567 g of pears and radish After adding 670 g, boiled in a cauldron at 100 ° C. for 36 hours and filtered to prepare an herbal extract.

(2) The melon seeds and taps cut into 1/2 size were removed and washed. The washed melon was pickled in 26 ‰ salt water at 20-25 ° C for 36 hours.

(3) The medicinal herb extract prepared in the step (1), vinegar and sugar were mixed at a ratio of 7: 10: 3 (v: v: w) to prepare pickles.

(4) After washing the melon pickled in step (2), it was immersed in the pickled liquid prepared in step (3) and aged at 20-25 ° C for one week.

Example  1. Sensory test of melon pickle according to manufacturing conditions

A sensory test was conducted with the melon pickle prepared by the method of Preparation Example 1 and Comparative Example 1. The sensory test was conducted on 50 adult men and women, and distinguished by aroma, taste, texture, and overall preference, 1 point is very bad, 2 points is bad, 3 points are normal, 4 points are good, 5 points are 5 Semiotic scaling was used.

Sensory test of melon pickle according to manufacturing conditions Pickle Type incense flavor Texture Overall preference Preparation Example 1 4.62 4.66 4.58 4.62 Comparative Example 1 4.08 4.32 4.00 4.28

The results of sensory testing with the melon pickles of Preparation Example 1 and Comparative Example 1 are shown in Table 1 above. As a result, it was confirmed that the melon pickle of Preparation Example 1 was more favored by the evaluators than the melon pickle of Comparative Example 1 in terms of flavor, taste, texture, and overall preference. Therefore, it was confirmed that the preparation of melon pickles under the manufacturing conditions of the herbal extract extract heating, brine pickling, blending ratio and aging of 1 in manufacturing can further improve the crisp texture and flavor, thereby improving palatability.

Example  2. Sensory evaluation of melon pickle according to the blending ratio of herbal extract material

A melon pickle of Preparation Example 1 and a melon pickle were prepared by the method of Preparation Example 1, but a sensory test was conducted with a melon pickle (Comparative Examples 2 to 5) having different types and blending ratios of the herbal extracts of step (1). The sensory test was conducted on 50 adult men and women, and distinguished by aroma, taste, texture, and overall preference, 1 point is very bad, 2 points is bad, 3 points are normal, 4 points are good, 5 points are 5 Semiotic scaling was used.

Herbal Medicine Extract Ingredient Mixing Ratio Material type Preparation Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Water (L) 10 10 10 10 10 Raspberry Fruit (g) 50 60 40 50 40 Hut tree branch (g) 50 40 60 50 40 Laurel leaves (g) 3 One 5 3 3 Red bean (g) 50 40 65 - 50 Whole pepper (g) 5 8 2 5 5 Onion (g) 500 600 400 500 500 Licorice (g) 5 One 8 5 5 Astragalus (g) 100 50 150 - 50 Pear (g) 567 400 770 617 567 Radish (g) 670 800 500 770 670 Ginger (g) - - - - 5 Cornus officinalis (g) - - - - 40 Agapi (g) - - - - 25

The sensory test results of the melon pickle using herbal extracts prepared with different ingredients and mixing ratios are shown in Table 3 below. As a result, the melon pickles of Preparation Example 1 showed the highest scores in aroma, taste, texture, and overall preference compared to the melon pickles of Comparative Examples 2 to 5 using herbal extracts prepared with different material types and blending ratios, and Comparative Examples Among them, Comparative Example 5 showed the lowest score. Therefore, it is determined that preparing the herbal extracts with the material type and blending ratio of Preparation Example 1 may improve the palatability of the melon pickle.

Sensory evaluation of melon pickle according to the blending ratio of herbal extract material Pickle Type incense flavor Texture Overall preference Preparation Example 1 4.62 4.66 4.58 4.62 Comparative Example 2 4.10 4.16 4.30 4.18 Comparative Example 3 4.16 4.22 4.40 4.26 Comparative Example 4 4.04 4.00 4.18 4.04 Comparative Example 5 4.00 3.86 4.04 3.92

Claims (5)

(1) In 10 L of water, 50 g of hawthorn fruit, 50 g of hawthorn branch, 3 g of laurel leaves, 50 g of red beans, 5 g of whole pepper, 500 g of onions, 5 g of licorice, 100 g of astragalus, 567 g of pears and radish Preparing medicinal herb extracts by adding 670 g and heating and filtering at 90-110 ° C. for 20-28 hours;
(2) cutting the ovary and the tap and cutting the washed melon in 28 ~ 30 ‰ salt water at 20 ~ 25 ℃ for 20 ~ 28 hours;
(3) preparing a pickling solution by mixing the herbal extracts and vinegar and sugar prepared in the step (1) in a ratio of 9 to 11: 4.5 to 5.5: 4.5 to 5.5 (v: v: w); And
(4) After washing the melon pickled in the step (2), immersed in the pickled liquid prepared in the step (3), and aging at -4 ~ 0 ℃ for 1 month to 1 year. Method of manufacturing a melon pickle. delete delete delete delete

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