KR102328171B1 - Method for producing Chrysanthemum zawadskii pickle using edible Chrysanthemum zawadskii - Google Patents

Abstract

The present invention is a soy sauce mixture prepared by adding cinnamon, licorice, ginger, kelp, onion, shiitake, chrysanthemum and pear to soy sauce, a soy sauce mixture prepared by decoction, gujeolcho extract, gujeolcho grain syrup, vinegar, radish juice and glucose to dry the pickled sauce. It relates to a method for manufacturing Gujeolcho pickles, characterized in that it comprises the step of aging after adding it to Gujeolcho leaves, and to Gujeolcho pickles manufactured by the method.

Description

The manufacturing method of gujeolcho pickle using edible gujeolcho {Method for producing Chrysanthemum zawadskii pickle using edible Chrysanthemum zawadskii}

The present invention is a soy sauce mixture prepared by adding cinnamon, licorice, ginger, kelp, onion, shiitake, chrysanthemum and pear to soy sauce, a soy sauce mixture prepared by decoction, gujeolcho extract, gujeolcho grain syrup, vinegar, radish juice and glucose to dry the pickled sauce. It relates to a method for manufacturing Gujeolcho pickles, characterized in that it comprises the step of aging after adding it to Gujeolcho leaves, and to Gujeolcho pickles manufactured by the method.

Pickled vegetables, such as red pepper, garlic, cucumber, and sesame leaves, are seasoned with salt or soy sauce so that they can be eaten while preserving them for a long time.

The history of pickles can be said to have started with the first primitive pickles, which humans began to store and eat. In Korea, pickled vegetables were called Jangji (醬漬) or Janggwa (醬瓜), and in the early days, fruits, plants, seaweed, and root vegetables were used in the form of salted vinegar. With the development of technology, the types of pickles have also been developed in various ways, such as soy sauce, soybean paste, gochujang, salted fish, vinegar, and sake lees.

Gujeolcho ( Chrysanthemum zawadskii ) is a kind of wild chrysanthemum, and nine nodes are formed on the 9th day of the lunar calendar. In Donguibogam, it is recorded that Gujeolcho has the effect of warming the inside, helping the circulation of the qi, helping the intestinal organs and helping digestion. It is also known to be effective in the treatment of indigestion, etc.

However, despite these various effects and their very excellent effects, the taste of gujeolcho is spicy and particularly bitter, so it is very difficult to popularize and use gujeolcho.

Korean Patent Application Laid-Open No. 2019-0078999 discloses a method of manufacturing pickled radish soy sauce, and Korean Patent No. 1557323 discloses a method of manufacturing pickled radish, but it is different from the manufacturing method of pickled radish in the present invention.

The present invention has been devised in response to the above needs, and an object of the present invention is to prepare pickles with enhanced flavor and taste using gujeolcho with strong bitter taste, pre-treatment of gujeolcho, selection of auxiliary materials, production of sauces and maturation, etc. It aims to provide a manufacturing method of Gujeolcho pickled radish with improved quality and preference by optimizing conditions.

In order to solve the above problems, the present invention comprises the steps of: (1) immersing Gujeolcho leaves in vinegar water and then taking them out and drying them; (2) preparing a gujeolcho extract by adding water to the dried gujeolcho and then filtering; (3) saccharification by mixing malt and water in godubap, and then adding the gujeolcho extract prepared in step (2) to the filtered saccharification solution, and then concentrating to prepare gujeolcho crude syrup; (4) preparing a soy sauce mixture by adding cinnamon, licorice, ginger, kelp, onion, shiitake mushroom, cheongung and pear to soy sauce and then decoction; (5) Mixing the soy sauce mixture prepared in step (4), the gujeolcho extract prepared in the step (2), and the gujeolcho coarse grain prepared in the step (3), vinegar, radish juice and glucose to prepare a pickle sauce step; and (6) adding the sauce for pickled pickles prepared in step (5) to the dried Gujeolcho leaves of step (1), followed by aging.

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

Gujeolcho pickled pickles prepared by the method of the present invention have the advantage of excellent taste, aroma, texture and overall preference by reducing the astringent and bitter taste peculiar to Gujeolcho. In addition, no chemical additives are added, so it can be consumed with confidence, and the addition of various medicinal and auxiliary materials has the advantage of being able to consume while storing Gujeolcho for a long time as it is rich in nutrients and has improved storage properties.

1 shows a photo of Gujeolcho pickled radish of the present invention.

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

(1) immersing the leaves of Gujeolcho in vinegar water, then taking them out and drying them;

(2) preparing a gujeolcho extract by adding water to the dried gujeolcho and then filtering;

(3) saccharification by mixing malt and water in godubap, then adding the gujeolcho extract prepared in step (2) to the filtered saccharification solution, and then concentrating to prepare gujeolcho crude oil;

(4) preparing a soy sauce mixture by adding cinnamon, licorice, ginger, kelp, onion, shiitake mushroom, cheongung and pear to soy sauce and then decoction;

(5) Mixing the soy sauce mixture prepared in step (4), the gujeolcho extract prepared in the step (2), and the gujeolcho crude oil prepared in the step (3), vinegar, radish juice and glucose to prepare a pickle sauce step; and

(6) The dried Gujeolcho leaves of step (1) are added to the sauce for pickles prepared in step (5) and then aged.

In the manufacturing method of Gujeolcho pickles of the present invention, the step (1) preferably involves immersing Gujeolcho leaves in 4-6% (v/v) vinegar water at 20-25° C. for 50-70 seconds and then taking them out for 20-25 It can be dried at ℃ for 10 to 14 hours, and more preferably, soak the leaves of Gujeolcho in 5% (v/v) vinegar water at 20-25℃ for 60 seconds, then take them out and dry them at 20-25℃ for 12 hours. can The pre-treated Gujeolcho leaves could be prepared in a state suitable for making pickles by improving the astringent and bitter taste of Gujeolcho.

In addition, in the manufacturing method of Gujeolcho pickled radish of the present invention, the Gujeolcho extract of step (2) is preferably obtained by adding 8 to 12 times (v/w) water to dry Gujeolcho at 90 to 100° C. for 5 to 7 hours each. It can be prepared by filtration after extraction 2-3 times, more preferably by adding water 10 times (v/w) to dry Gujeolcho, extracting twice at 100° C. for 6 hours, and then filtering. Gujeolcho extract prepared under the same conditions as described above was excellent in subtle flavor and taste, so it could be prepared as an extract suitable for sauce for soy sauce and pickles.

In addition, in the manufacturing method of the Gujeolcho pickles of the present invention, the Gujeolcho Chocheong in step (3) is preferably mixed with 450-550 g of Godubap, 80-120 g of malt and 1000-1400 mL of water, and then at 60-65°C. After saccharification for 8-10 hours, 450-550 mL of Gujeolcho extract is added to the filtered saccharification solution, and concentrated at 90-95°C to produce 75-85 Brix of Gujeolcho crude syrup, more preferably 500 g of Godubap After mixing 100 g of malt and 1200 mL of water, saccharify at 60~65℃ for 8~10 hours, add 500mL of Gujeolcho extract to the filtered saccharification solution, and then concentrate at 90~95℃ to make 80 Brix Gujeolcho crude oil. can be manufactured. Concentrating according to the material blending ratio and concentration conditions of step (3) to prepare a coarse grain has the advantage of harmonizing the flavors of the ingredients well, not being stuffy, giving the characteristic soft and charring taste of grain grain, excellent flavor, and excellent quality.

In addition, in the manufacturing method of Gujeolcho pickle of the present invention, the soy sauce mixture of step (4) is preferably 8-12 g of cinnamon, 4-6 g of licorice, 4-6 g of ginger, 1.8 of kelp in 0.8-1.2 L of soy sauce. -2.2 g, onion 8-12 g, shiitake mushroom 4-6 g, celery 1.8-2.2 g, and pear 8-12 g can be added and decocted at 90-100 ° C. for 50-70 minutes, more preferably can be prepared by adding 10 g of cinnamon, 5 g of licorice, 5 g of ginger, 2 g of kelp, 10 g of onion, 5 g of shiitake mushrooms, 2 g of cheongung and 10 g of pear to 1 L of soy sauce and decoction at 100°C for 60 minutes. have.

In addition, in the method for producing pickled pickles in Gujeolcho of the present invention, the sauce for pickled pickles in step (5) is preferably 0.8 to 1.2 L of soy sauce mixture, 80 to 120 mL of Gujeolcho extract, 18 to 22 mL of Gujeolcho pickled, and 80 to 120 vinegar. mL, can be prepared by mixing 18-22 mL of radish juice and 180-220 mL of glucose, more preferably 1 L of soy sauce mixture, 100 mL of Gujeolcho extract, 20 mL of Gujeolcho crude oil, 100 mL of vinegar, 20 mL of radish juice and 200 mL of glucose It can be prepared by mixing mL.

The sauce for pickled pickles prepared through the above steps (4) and (5) was not salty and blended well with Gujeolcho.

In addition, in the manufacturing method of Gujeolcho pickles of the present invention, the aging in step (6) may preferably be aged at 20-25 ° C. for 5-7 months, and more preferably at 20-25 ° C. for 6 months. can be aged. Aging under the conditions as described above could produce pickles that were seasoned appropriately in Gujeolcho and had a deeper and richer flavor.

The manufacturing method of Gujeolcho pickled radish is more specifically

(1) immersing the leaves of Gujeolcho in 4-6% (v/v) vinegar water at 20-25°C for 50-70 seconds, then taking them out and drying them at 20-25°C for 10-14 hours;

(2) adding 8 to 12 times (v/w) of water to dry Gujeolcho, extracting it 2 to 3 times at 90-100° C. for 5-7 hours, and then filtering to prepare a Gujeolcho extract;

(3) After mixing 450-550 g of godubap with 80-120 g of malt and 1000-1400 mL of water, saccharified at 60-65°C for 8-10 hours, and then added to the filtered saccharification solution prepared in step (2) After adding 450-550 mL of Gujeolcho extract, it was concentrated at 90-95° C. to prepare 75-85 Brix of Gujeolcho crude syrup;

(4) In 0.8~1.2 L of soy sauce, 8~12 g of cinnamon, 4~6 g of licorice, 4~6 g of ginger, 1.8~2.2 g of kelp, 8~12 g of onion, 4~6 g of shiitake mushroom, 1.8~2.2 of cheongung g and 8 to 12 g of pears are added to prepare a soy sauce mixture by decoction at 90-100° C. for 50-70 minutes;

(5) 0.8~1.2 L of the soy sauce mixture prepared in step (4), 80~120 mL of Gujeolcho extract prepared in step (2), and 18~22 mL of Gujeolcho crude oil prepared in step (3) and 80 vinegar preparing a sauce for pickles by mixing ~120 mL, 18~22 mL of radish juice, and 180~220 mL of glucose; and

(6) may include the step of adding the pickle sauce prepared in step (5) to the dried Gujeolcho leaves of step (1), and then aging it at 20-25° C. for 5-7 months,

more specifically

(1) immersing Gujeolcho leaves in 5% (v/v) vinegar water at 20-25°C for 60 seconds, then taking them out and drying them at 20-25°C for 12 hours;

(2) adding 8 to 12 times (v/w) of water to dry Gujeolcho, extracting it 2 to 3 times at 90-100° C. for 5-7 hours, and then filtering to prepare a Gujeolcho extract;

(3) After mixing 100 g of malt and 1200 mL of water with 500 g of godubap, saccharification at 60~65℃ for 8~10 hours, and then adding 500 mL of Gujeolcho extract prepared in step (2) to the filtered saccharification solution After concentrating at 90 ~ 95 ℃ to prepare 80 Brix Gujeolcho coarse grain;

(4) Add 10 g of cinnamon, 5 g of licorice, 5 g of ginger, 2 g of kelp, 10 g of onion, 5 g of shiitake mushroom, 2 g of cheongung and 10 g of pear to 1 L of soy sauce and decoction at 100°C for 60 minutes for soy sauce preparing a mixture;

(5) 1 L of the soy sauce mixture prepared in step (5), 100 mL of Gujeolcho extract prepared in step (2), 20 mL of Gujeolcho crude oil prepared in step (3), 100 mL of vinegar, 20 mL of radish juice and preparing a sauce for pickles by mixing 200 mL of glucose; and

(6) it may include the step of adding the sauce for pickled pickles prepared in step (5) to the dried Gujeolcho leaves of step (1), and then aging at 20-25° C. for 6 months.

The present invention also provides a gujeolcho pickled radish prepared by the above method.

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

manufacturing example 1. Pickled Gujeolcho

(1) Broadleaf Gugujeolcho ( Chrysanthemum zawadskii ) leaves were immersed in 5% (v/v) vinegar water at 20~25℃ for 1 minute, then taken out and dried naturally at 20~25℃ for 12 hours.

(2) 10 times (v/w) of purified water was added to the naturally dried Gujeolcho outpost in step (1), followed by primary reflux extraction at 100° C. for 6 hours, followed by cooling, and second reflux at 100° C. for 6 hours. After extraction, filtration was performed to prepare an extract of Gujeolcho.

(3) After mixing 100 g of malt and 1200 mL of purified water with 500 g of godubap, saccharification at 60~65℃ for 8~10 hours, and then adding 500 mL of Gujeolcho extract prepared in step (2) to the filtered saccharification solution Then, it was concentrated at 90~95℃ with a concentrator to prepare 80 Brix Gujeolcho crude syrup.

(4) Add 10 g of cinnamon, 5 g of licorice, 5 g of ginger, 2 g of kelp, 10 g of onion, 5 g of shiitake mushroom, 2 g of cheongung and 10 g of pear to 1 L of soy sauce and decoction at 100°C for 1 hour. A mixture was prepared.

(5) 1 L of the soy sauce mixture prepared in step (4), 100 mL of Gujeolcho extract prepared in step (2), 20 mL of Gujeolcho crude oil prepared in step (3), 100 mL of vinegar, 20 mL of radish juice and A sauce for pickles was prepared by mixing 200 mL of glucose.

(6) After adding the pickle sauce prepared in step (5) to the naturally dried Gujeolcho leaves of step (1) in a 1:1 (w:v) ratio, at room temperature (20-25° C.) for 6 months matured.

comparative example 1 to 3. Gujeolcho Pickled Pickles

Prepare the Gujeolcho pickles by the method of Preparation Example 1, but use the soy sauce mixture in which the ingredients and mixing ratios of the ingredients and mixing ratios in Table 1 are used to prepare the soy sauce mixture in the step (4) to prepare the Gujeolcho pickles of Comparative Examples 1 to 3 did.

Soy Sauce Mixture Ratio material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Soy sauce 1 L 1 L 1 L 1 L cinnamon 10 g 12 g 8 g 5 g licorice 5 g 6 g 5 g 10 g ginger 5 g 6 g 5 g 3 g Kelp 2 g - 2 g 5 g onion 10 g 11 g 8 g 6 g Shiitake mushrooms 5 g - 5 g 10 g celestial palace 2 g 2 g 2 g 5 g ship 10 g 12 g 8 g 5 g donkey - - 3 g - Jujube - - 3 g -

comparative example 4 to 6. Pickled Gujeolcho

Prepare the pickled pickles of Gujeolcho by the method of Preparation Example 1, but use the sauce for pickled pickles in which the ingredients and blending ratios of the ingredients and blending ratios shown in Table 2 below are used when blending the pickled sauce in step (5) in Comparative Examples 4 to 6 was prepared.

Sauce mixing ratio for pickles material type Preparation Example 1 Comparative Example 4 Comparative Example 5 Comparative Example 6 soy sauce mixture 1 L 1 L 1 L 700 mL Gujeolcho Extract 100 mL - 50 mL 260 mL Gujeolcho Jocheong 20 mL - 10 mL 35 mL vinegar 100 mL 220 mL 100 mL 250 mL radish juice 20 mL - 5 mL 35 mL glucose 200 mL 220 mL 100 mL 160 mL rice grain - - 10 mL - Dandelion Flower Extract - - 50 mL - apple juice - - 10 mL - Sugar - - 100 g -

comparative example 7. Pickled Gujeolcho

(1) Gujeolcho ( Chrysanthemum zawadskii ) leaves were immersed in 10% (v/v) vinegar water at 20-25° C. for 30 seconds, then taken out and dried at 45° C. for 3 hours.

(2) After adding 10 times (v/w) purified water to dry Gujeolcho, extraction was performed at 100° C. for 3 hours, followed by filtration to prepare a Gujeolcho extract.

(3) After mixing 500 g of godubap with 100 g of malt and 1400 mL of purified water, saccharification at 60-65°C for 8-10 hours, and then adding 300 mL of Gujeolcho extract prepared in step (2) to the filtered saccharification solution Then, it was concentrated at 90~95℃ with a concentrator to prepare 80 Brix Gujeolcho crude syrup.

(4) Add 10 g of cinnamon, 5 g of licorice, 5 g of ginger, 2 g of kelp, 10 g of onion, 5 g of shiitake mushrooms, 2 g of cheongung and 10 g of pear to 1 L of soy sauce and decoction at 100°C for 30 minutes for soy sauce A mixture was prepared.

(5) 1 L of the soy sauce mixture prepared in step (4), 100 mL of Gujeolcho extract prepared in step (2), 20 mL of Gujeolcho crude oil prepared in step (3), 100 mL of vinegar, 20 mL of radish juice and A sauce for pickles was prepared by mixing 200 mL of glucose.

(6) The pickle sauce prepared in step (5) was added to the naturally dried Gujeolcho leaves of step (1) in a 1:1 (w:v) ratio, and then aged at 10° C. for 3 months.

Example 1. Sensory test of Gujeolcho pickled radish according to the ratio of ingredients of soy sauce mixture

A sensory test was carried out with the Gujeolcho pickles prepared by the methods of Preparation Example 1 and Comparative Examples 1 to 3. The sensory test was conducted on 50 adult males and females by classifying fragrance, taste, texture, and overall preference, using a 5-point preference scale indicating that 1 point was very bad, 2 points were bad, 3 points were average, 4 points were good, and 5 points were very good. was used.

Sensory test of Gujeolcho pickled radish according to the ingredient ratio of soy sauce mixture division incense taste texture overall sign Preparation Example 1 4.20 4.34 4.40 4.32 Comparative Example 1 3.94 3.80 3.82 3.84 Comparative Example 2 3.90 3.72 3.76 3.82 Comparative Example 3 4.02 4.02 3.90 3.96

Table 3 shows the sensory test results of Gujeolcho pickled radish prepared using soy sauce mixtures prepared by different ingredients and mixing ratios. As a result, the Gujeolcho pickles of Preparation Example 1 showed the highest score in aroma, taste, texture, and overall preference compared to those of Comparative Examples 1 to 3 using soy sauce mixtures prepared with different material types and mixing ratios, Comparative Example Among them, Comparative Example 2 showed the lowest score. Therefore, it is determined that preparing a soy sauce mixture with the material type and mixing ratio of Preparation Example 1 can improve the preference of Gujeolcho pickled radish.

Example 2. Sensory test of pickled pickles in Gujeolcho according to the ingredient mixing ratio of pickled pickles

The sensory test was carried out in the same manner as in Example 1 on the Gujeolcho pickles prepared by the methods of Preparation Example 1 and Comparative Examples 4 to 6.

Sensory test of pickled pickles in Gujeolcho according to the ingredient mix ratio of pickled pickles division incense taste texture overall sign Preparation Example 1 4.20 4.34 4.40 4.32 Comparative Example 4 3.80 3.76 3.70 3.76 Comparative Example 5 3.88 3.82 3.80 3.84 Comparative Example 6 3.98 3.90 3.94 3.94

Table 4 shows the sensory test results of pickled pickles in Gujeolcho using sauces for pickles prepared with different ingredients and mixing ratios. As a result, compared to the sauces for pickled pickles of Comparative Examples 4 to 6 prepared with different material types and mixing ratios, the pickled pickles in Preparation Example 1 showed the highest score in flavor, taste, texture, and overall preference, when manufacturing the sauce for pickled pickles in Gujeolcho. It was confirmed that using a sauce for pickles in which the soy sauce mixture was mixed with Gujeolcho extract, Gujeolcho Chocheong, vinegar, radish juice and glucose in appropriate amounts could improve the taste of Gujeolcho pickled radish.

Example 3. Sensory test of Gujeolcho pickles according to manufacturing conditions

The results of the sensory test performed by the method of Example 1 with Gujeolcho pickles of Preparation Example 1 and Comparative Example 7 are shown in Table 5 below.

Sensory test of Gujeolcho pickles according to manufacturing conditions division incense taste texture overall sign Preparation Example 1 4.20 4.34 4.40 4.32 Comparative Example 7 4.00 3.90 4.14 4.00

As a result, it could be confirmed that the pickled Gujeolcho of Preparation Example 1 was more preferred by the evaluators compared to the pickled pickle of Gujeolcho of Comparative Example 7 in taste, texture, and overall preference. Therefore, it was confirmed that preparing Gujeolcho pickles under the conditions of Preparation Example 1, such as pre-treatment of Gujeolcho, preparation of extract, and aging, could further improve texture and flavor, thereby enhancing the preference.

Claims (5)

(1) immersing the leaves of Gujeolcho in 4-6% (v/v) vinegar water at 20-25°C for 50-70 seconds, then taking them out and drying them at 20-25°C for 10-14 hours;
(2) adding 8 to 12 times (v/w) of water to dry Gujeolcho, extracting it 2 to 3 times at 90-100℃ for 5-7 hours, and then filtering to prepare a Gujeolcho extract;
(3) After mixing 450-550 g of godubap with 80-120 g of malt and 1000-1400 mL of water, saccharified at 60-65°C for 8-10 hours, and then added to the filtered saccharification solution prepared in step (2) After adding 450-550 mL of Gujeolcho extract, it was concentrated at 90-95° C. to prepare 75-85 Brix of Gujeolcho crude syrup;
(4) 0.8~1.2 L of soy sauce, 8~12 g of cinnamon, 4~6 g of licorice, 4~6 g of ginger, 1.8~2.2 g of kelp, 8~12 g of onion, 4~6 g of shiitake mushroom, 1.8~2.2 of cheongung g and 8 to 12 g of pears are added to prepare a soy sauce mixture by decoction at 90 to 100° C. for 50 to 70 minutes;
(5) 0.8~1.2 L of the soy sauce mixture prepared in step (4), 80~120 mL of Gujeolcho extract prepared in step (2), and 18~22 mL of Gujeolcho crude oil prepared in step (3) and 80 vinegar preparing a sauce for pickles by mixing ~120 mL, 18~22 mL of radish juice, and 180~220 mL of glucose; and
(6) After adding the pickle sauce prepared in step (5) to the dried Gujeolcho leaves of step (1), it is characterized in that it is prepared including the step of aging at 20 to 25° C. for 5 to 7 months. How to make Gujeolcho Pickled Pickles. delete delete delete Gujeolcho pickles manufactured by the method of claim 1.

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