KR102175526B1 - Preparing method of Onion in soy sauce - Google Patents

Abstract

The present invention relates to a method for producing pickled onions, and to pickled onions using the same, and more specifically, by using a soy sauce obtained by aging cheongyang pepper, the taste and aroma are deepened, texture, color, and sweetness are excellent, and high acceptability is obtained. It relates to a method for producing onion pickles having excellent flavor as well as having, and onion pickles using the same.

Description

Preparation method of Onion in soy sauce{Preparing method of Onion in soy sauce}

The present invention relates to pickled onions, and more particularly, to pickled onions using onions and cheongyang peppers, and particularly relates to pickled onions prepared using soy sauce obtained by aging cheongyang peppers and a method for producing the same.

Pickle is a pickled food, and it plays an important role as an important side dish as our own food that gives storage properties by soaking vegetables or fruits produced according to the region or season in soy sauce, miso red pepper paste, or vinegar. General pickles are radish, red pepper, deodeok, red pepper leaves, sesame leaves, green garlic, garlic species, melon, cucumber, persimmon, etc. Usually, pickles are marinated in soy sauce, soybean paste, red pepper paste or salted anchovies, and then aged. It is eaten as it is, or chopped and seasoned with sesame oil, red pepper powder, sesame salt, and sugar.

Onion is an essential ingredient in Korean food, so that it is said that vegetables used in various foods are rare, and it contains'allyicine' that gives off a spicy taste, so it has a spicy and sweet taste, has an antioxidant effect and an effect of lowering blood cholesterol levels. In addition, it contains a large amount of nutrients such as protein, carbohydrates, vitamin C, calcium, phosphorus, and iron, and is widely used in various dishes such as stewed, squid, stew, raw vegetables, and pickles.

Cheongyang peppers can be classified into two categories:'Cheongyang peppers' and'Cheongyang peppers', a variety that has a spicy taste. Cheongyang red pepper is a small, spicy red pepper that is mainly used as green pepper, and it is in the spotlight as an excellent ingredient to enjoy the spicy taste with a slight sweetness following the intense spicy taste.

Korean Patent Registration No. 10-1583769

An object of the present invention is to bring out a deep taste and aroma, excellent texture, color, and sweetness, and high acceptability due to the soy sauce obtained by aging cheongyang pepper.

In addition, the present invention is to provide a method of manufacturing an onion pickles having excellent flavor.

A method for producing pickled onions according to a preferred embodiment of the present invention for achieving the above object comprises the steps of cutting the ends of cheongyang peppers (S10); Preparing a liver liquid (S20); Mixing the prepared soy sauce with cheongyang pepper cut off the tip and first aging (S30); And filtering the first aged soy sauce to separate the soy sauce and cheongyang pepper, and heating the separated soy sauce, mixing the separated soy sauce with onion and the separated cheongyang pepper, followed by secondary aging (S40). It is characterized by including.

As an example, the step of cutting the ends of the cheongyang pepper (S10) is to wash the cheongyang pepper and cut 0.5 cm to 1.5 cm from both ends or one end of the washed cheongyang pepper, and prepare the liver liquid The step (S20) is to prepare a liver solution by mixing and heating 0.5 to 1.5 parts by weight of white sugar, 0.5 to 1.5 parts by weight of apple cider vinegar, and 0.5 to 1.5 parts by weight of water based on 1 part by weight of brewed soy sauce, and the first The aging step (S30) is to be aged for 5 to 10 days, and the secondary aging step (S40) is mixed with 10 parts by weight of the onion and 1 to 3 parts by weight of the separated cheongyang pepper, and then 1 It is possible to age for one to three days.

On the other hand, another preferred embodiment of the present invention is prepared by the above-described manufacturing method, including onions and cheongyang pepper, onion pickles.

As described above, the present invention is characterized by using a soy sauce obtained by aging cheongyang peppers, so that taste and aroma are deepened, texture, color, and sweetness are excellent, and high preference is elicited.

In addition, the present invention can provide an onion pickles having excellent flavor and a method for producing the same.

1 is a flowchart showing a method of manufacturing pickled onions prepared according to an embodiment of the present invention.
Figure 2 is a graph showing the texture (chewiness) of onion pickles prepared according to Examples 1 to 5 of the present invention.

In the present invention, various transformations may be applied and various embodiments may be provided, and specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to a specific embodiment, it is to be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, when it is determined that a detailed description of a related known technology may obscure the subject matter of the present invention, a detailed description thereof will be omitted.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present application, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It is to be understood that the presence or addition of elements or numbers, steps, actions, components, parts, or combinations thereof, does not preclude in advance.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. These terms are used only for the purpose of distinguishing one component from another component.

Hereinafter, the present invention will be described in detail.

The present invention is to provide a pickled onion having a deep taste and aroma, excellent texture, color, and sweetness, and having a high degree of preference by using soy sauce obtained by ripening cheongyang pepper.

1 is a flow chart showing a method of manufacturing pickled onions according to an embodiment of the present invention.

In order to achieve the object of the present invention, as shown in Figure 1, the present invention is a step (S10), soy sauce preparation step (S20), the first aging step (S30), and the second aging step It includes (S40).

First, the step of cutting the cheongyang pepper (S10) is to cut the end of the cheongyang pepper. For example, you can wash the cheongyang pepper and cut both ends or one end of the washed cheongyang pepper.

The cheongyang pepper is preferably a late-autumn pepper that has a hard and crispy taste, but is not particularly limited, and various types known in the art may be used. First of all, using cheongyang pepper can enhance the flavor of pickled onions. In the case of using non-spicy pepper, it was confirmed that the acceptability of pickled onions was relatively lower than that of using cheongyang pepper.

A method of washing the cheongyang pepper is not particularly limited, and includes various methods known in the art. For example, washing cheongyang peppers is to remove foreign substances before making pickles. In addition, it is preferable that the washed cheongyang pepper go through a process of removing water after washing.

The method of cutting the washed blue pepper is not particularly limited, and includes various methods known in the art. For example, you can cut the tip of the cheongyang pepper using scissors or a knife. For example, it is preferable to wash the cheongyang pepper and cut 0.5 cm to 1.5 cm at both ends or one end of the washed cheongyang pepper, and more preferably cut to a size of 1 cm. If the soy sauce is poured without cutting the cheongyang pepper, the soy sauce solution does not sufficiently reach the inside of the cheongyang pepper, so that the spicy and sweet taste of Cheongyang pepper cannot be sufficiently extracted, and the ripening is not effective. Cutting the ends of the soy sauce so that the soy sauce can be reached is effective in making pickles with good flavor.

Next, the liver liquid preparation step (S20) is to prepare the liver liquid. That is, to prepare the ripening liquid for manufacturing onions as pickles.

The liver liquid may be prepared by mixing and heating raw materials for preparing the liver liquid. For example, the soy sauce is preferably mixed and heated 0.5 to 1.5 parts by weight of white sugar, 0.5 to 1.5 parts by weight of apple cider vinegar, and 0.5 to 1.5 parts by weight of water based on 1 part by weight of brewed soy sauce. It may be to mix and heat 1 part by weight of white sugar, 1 part by weight of apple cider vinegar, and 1 part by weight of water based on 1 part by weight.

When combined in the above parts by weight, salty, sweet, and sour are properly mixed to make the taste of soy sauce better, and when making pickles, the deep umami of cheongyang pepper and onion is added, which is very effective in saving the flavor of pickles.

The method of heating the liver liquid is not particularly limited, and various methods known in the art may be included. However, after mixing the ingredients of the soy sauce, it is preferable to go through the heating process, stop the heating when the soy sauce begins to boil, and proceed to the next step, the first aging step (S30).

Next, in the first aging step (S30), the prepared soy sauce is mixed with the chopped cheongyang pepper to be first aged. That is, it is a step of first aging after pouring the soy sauce prepared in step (S20) into the chopped cheongyang pepper. This is to further enhance the flavor of the soy sauce by mixing cheongyang pepper with the soy sauce.

The primary aging method is not particularly limited and may include various methods known in the art. For example, the first aging period is preferably 5 to 10 days, more preferably 7 days. If the first aging period is less than 5 days, the cheongyang pepper immersed in the soy sauce may not be sufficiently matured to give off a fresh smell, and if it exceeds 10 days, it is not efficient in terms of manufacturing pickles.

Finally, in the second aging step (S40), the first aged soy sauce is filtered and separated into soy sauce and cheongyang pepper, and the separated soy sauce is heated, and then mixed with onion and the separated cheongyang pepper. Then, it is to be aged for the second time. That is, after filtering and reheating only the aged soy sauce of the step (S30), it is poured into an onion prepared separately from the first aged cheongyang pepper, followed by secondary aging.

The onion is good for the production of pickles, but it is not particularly limited, and various things known in the art can be used.

The method of washing the onion is not particularly limited, and includes various methods known in the art. For example, onions can be washed in running water 2-3 times after peeling them. Washing onions is to remove foreign matter before making pickles.

In addition, washing the onion is preferably carried out at the end of the first ripening of the step (S30), and the washed onion is preferably subjected to a process of removing water after washing.

The method for secondary aging is not particularly limited, and various methods known in the art may be included. For example, the secondary aging period is preferably 1 to 3 days, more preferably 2 days. If the second ripening period is less than 2 days, the onions are not properly ripened, so that a bitter taste of the onions may be felt, and when the second ripening period exceeds 2 days, the onions become soft and it is difficult to feel a crispy texture.

And, in the process of secondary aging, it is preferable to mix 10 parts by weight of the onion and 1 to 3 parts by weight of the separated cheongyang pepper and then ripen, more preferably 2 parts by weight of cheongyang pepper based on 10 parts by weight of onion This is effective in saving the flavor of pickled onions. If the amount of the cheongyang pepper is contained in less than 2 parts by weight, the spicy and sweet taste of the cheongyang pepper cannot be sufficiently felt, and the umami taste decreases, and if it exceeds 2 parts by weight, the natural taste of the pickled onion does not appear.

On the other hand, another embodiment of the present invention is a pickled onion, characterized in that it is produced by the manufacturing method as described above. That is, it may be prepared by the above-described manufacturing method, including onion and cheongyang pepper, onion pickles.

The present invention can provide an onion pickles having excellent flavor and a method for producing the same. In addition, the present invention is characterized by using a soy sauce obtained by aging cheongyang pepper, the taste and aroma are deepened, the texture, color, and sweetness are excellent, and there is an effect of eliciting high preference.

The method of manufacturing pickled onions described above will be described in more detail through specific examples.

Example

<Example 1> Pickled onions according to the second ripening period

To prepare onion pickles according to the present invention, 200 g of cheongyang pepper was prepared. Cheongyang peppers were washed 2-3 times with running water after removing the stem. The washed cheongyang pepper was cut into a size of about 1 cm using scissors at the end of the head.

Next, in order to prepare the soy sauce, a ratio of 1 part by weight of white sugar, 1 part by weight of apple cider vinegar, and 1 part by weight of water is applied to 1 part by weight of brewed soy sauce, and 250 g of brewed soy sauce, 250 g of white sugar, 250 g of apple vinegar , And 250 g of water were mixed to prepare a soy sauce, and heated until boiling. The heated soy sauce was poured into the chopped green pepper and then first aged at room temperature for 7 days.

Next, at the end of the primary aging, 1 kg of onion was prepared. The onion was peeled and washed 2-3 times with running water.

After the first aging, only the aged soy sauce was filtered and reheated until boiling again. The reheated and aged soy sauce was poured into the cheongyang pepper obtained in the first aging and the washed onion, and the pickled onion was completed through secondary aging at room temperature for 12 hours (0.5 days).

In order to compare with Example 1, onion pickles were prepared according to Examples 2 to 5 below by changing the secondary aging period, which will be described later in detail (Table 1).

division 2nd ripening period (days) Material weight ratio Example 1 0.5 Onion (1kg): Cheongyang pepper (200g) = 10: 2 Example 2 One Example 3 2 Example 4 3 Example 5 4

In addition to Example 3, in order to proceed with other experimental examples, onion pickles were prepared according to Examples 6 to 9 below by changing the material weight ratio of onion and cheongyang pepper, which will be described later in detail (Table 2).

division Parts by weight onion Cheongyang Pepper Example 6 10 (1kg) 0.5 (50g) Example 7 10 (1kg) 1 (100g) Example 3 10 (1kg) 2 (200g) Example 8 10 (1kg) 3 (300g) Example 9 10 (1kg) 4 (400g)

<Examples 2 to 5> Pickled onions according to the second ripening period

During the manufacturing process according to Example 1, the secondary aging period was changed to 1 day (Example 2), 2 days (Example 3), 3 days (Example 4), and 4 days (Example 5). Onion pickles were prepared. All other processes are the same as in Example 1.

<Examples 6 to 9> Onion pickles according to weight ratio of onion and cheongyang pepper

In the manufacturing process according to Example 3, the weight ratio of preparing cheongyang peppers and onions was determined in Example 6 (onion: cheongyang pepper = 10:0.5 parts by weight), Example 7 (onion: cheongyang pepper = 10:1 parts by weight) , Example 8 (onion: cheongyang pepper = 10:3 parts by weight), and Example 9 (onion: cheongyang pepper = 10:4 parts by weight) was changed to prepare onion pickles. Other than this, all processes are the same as in Example 3.

<Comparative Example 1> Onion pickles using only onions

For comparison according to the presence or absence of cheongyang pepper with Example 3, only onions were used without cheongyang pepper.

1 kg of onion was prepared, peeled and washed 2-3 times with running water.

Next, in order to prepare the soy sauce, a ratio of 1 part by weight of white sugar, 1 part by weight of apple cider vinegar, and 1 part by weight of water is applied to 1 part by weight of brewed soy sauce, and 250 g of brewed soy sauce, 250 g of white sugar, 250 g of apple vinegar , And 250 g of water were mixed to prepare a soy sauce, and heated until boiling. The heated soy sauce was poured onto the washed onion and then aged at room temperature for 2 days to complete onion pickles.

<Comparative Example 2> Onion pickles using ordinary pepper

For comparison according to the application of Cheongyang pepper and general pepper (not spicy) with Example 3, onion pickles were prepared using general pepper.

Instead of cheongyang pepper, it was changed to commercially available non-spicy general pepper, and all other processes were performed in the same manner as in Example 3 to complete onion pickles.

Experimental example

<Experimental Example 1> Comparison of texture of pickled onions

1) Measurement method and conditions

In order to measure the texture of the onion pickles prepared according to Examples 1 to 5, the onion was cut, and the third onion skin was removed from the inside, and a texture analyzer (TAXT-pluse, Stable Micro Systems, UK) was used. Thus, the texture of the five samples for each example was measured.

- Measuring conditions

: Pre-test (speed 5.0 mm/s), post-test (speed 5.0 mm/s), distance 10 mm

: Calculate average value after measuring chewiness

2) Measurement result

The results of analyzing the texture (chewyness) of pickled onions according to the second ripening period through the above method are shown in FIG. 2 below.

As the secondary aging period increased, the texture tended to decrease gradually, and in the case of 12 hours (0.5 days; Example 1) where the aging period was short, the texture was almost alive because the aging of the onion was less advanced by the liver liquid. Confirmed. In addition, in the case of 4 days (Example 5) having a long aging period, it was confirmed that the texture was relatively inferior compared to other examples due to the progress of aging by the liver liquid.

The present inventors selected Example 3, which was judged to have an appropriate texture as onion pickles, and used it in Experimental Examples 2 and 3 to be described later.

<Experimental Example 2> Sensory evaluation 1

Using Examples 3 and 6 to 9, a sensory test for pickled onions according to the weight ratio of onion and cheongyang pepper was performed.

Sensory tests were conducted by 10 professional panelists with more than 3 years of sensory test experience in the food-related field, and the results were measured using a 9-point scale (the higher the degree, the closer to 9 points), and the results are shown in Table 3 below.

-Crispness, color, fragrance, taste, preference: 1 point = very bad, 9 points = very good.

division Crisp color incense flavor Preference Overall score Example 6 8.1 7.66 7.62 7.79 7.81 7.80 Example 7 8.1 7.78 7.72 7.89 7.99 7.90 Example 3 8.15 7.91 7.83 8.06 8.09 8.01 Example 8 8.16 7.93 7.85 7.92 8.03 7.98 Example 9 8.08 7.92 7.75 7.80 7.92 7.89

As can be seen in Table 3, the preference including color, aroma, and taste of the onion pickles prepared according to Example 3 (onion: cheongyang pepper = 10: 2 parts by weight) according to the present invention compared to other examples Appeared high.

Looking at the examples in which the weight ratio of cheongyang pepper to onion was different, in the case of color and flavor, the score tended to increase as the ratio of cheongyang pepper increased. In terms of taste, the taste seemed to increase as the proportion of cheongyang pepper increased, but Example 8 (onion: cheongyang pepper = 10: 3 parts by weight) and Example 9 (onion: cheongyang pepper = 10: 4 parts by weight ), the score decreased.

According to this, it was confirmed that the onion pickles prepared by Example 3 (onion: cheongyang pepper = 10: 2 parts by weight) according to the present invention had the best overall score compared to other examples, and the taste of pickled onions was saved. It was possible to confirm the appropriate amount of cheongyang pepper compared to the onion that can be.

<Experimental Example 3> Sensory evaluation 2

Sensory evaluation was performed using Example 3 and Comparative Examples 1 and 2.

Sensory tests were conducted by 10 professional panelists with more than 3 years of sensory test experience in the food-related field, and measured by a 9-point scale (the higher the degree, the closer to 9 points), and the results are shown in Table 4 below.

-Crispness, color, fragrance, taste, preference: 1 point = very bad, 9 points = very good.

division Crisp color incense flavor Preference Overall score Example 3 8.15 8.32 7.98 8.11 8.23 8.16 Comparative Example 1 8.13 7.52 7.52 7.75 7.95 7.77 Comparative Example 2 8.18 7.98 7.82 7.88 8.05 7.98

As can be seen in Table 4, the onion pickles prepared by Example 3 (onion: cheongyang pepper = 10: 2 parts by weight) according to the present invention were higher than that of the comparative example in terms of color, aroma, taste, and preference. appear.

In the case of Comparative Example 1, it was confirmed that pickled onions were prepared only with onions without using cheongyang peppers, and since the intrinsic spiciness and sweetness of cheongyang peppers were not harmonized, it was confirmed that the preference was lower than that of Example 3.

In addition, in the case of Comparative Example 2, pickled onions prepared using non-spicy general peppers sold on the market instead of cheongyang peppers. By confirming that it is relatively good, it was confirmed that the pickles made with onions and peppers taste good.

In the case of crispiness, there was no significant difference in score because both Example 3 and Comparative Example went through the same secondary aging period.

Therefore, it was confirmed that the onion pickles prepared according to Example 3 according to the present invention were the best through color, aroma, taste, preference, and overall score compared to the comparative example.

In the above, the present invention has been illustrated and described in relation to specific preferred embodiments, but the present invention may be variously modified and changed within the scope of not departing from the technical features or field of the present invention provided by the following claims. It is obvious to one of ordinary skill in the art that it can be.

Claims (3)

Washing the cheongyang pepper and cutting 0.5 cm to 1.5 cm at both ends or one end of the washed cheongyang pepper (S10);
Mixing and heating 1.0 part by weight of white sugar, 1.0 part by weight of apple cider vinegar, and 1.0 part by weight of water based on 1 part by weight of brewed soy sauce (S20);
Mixing the prepared soy sauce with the chopped cheongyang pepper and first aging for 5 to 10 days (S30);
The primary aged soy sauce is filtered and separated into soy sauce and cheongyang pepper, and the separated soy sauce is heated, mixed with 10 parts by weight of onion and 2 parts by weight of the separated cheongyang pepper, followed by 2 for 2 days. Tea aging step (S40); containing, onion pickles manufacturing method.
The method of claim 1,
Cutting the cheongyang pepper is to cut one end of the washed cheongyang pepper 1.0 cm,
The first aging is characterized in that the aging for 7 days, onion pickles manufacturing method.
It is manufactured by the manufacturing method according to claim 1, including onions and cheongyang pepper, onion pickles.

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