KR102445922B1 - Manufacturing Method of Pickle - Google Patents

Abstract

A method for manufacturing pickle according to the present invention comprises: a step of manufacturing pickle juice by mixing 1-5 parts by weight of pickling spice, 40-60 parts by weight of white sugar, 3-10 parts by weight of snowflake-shaped salt, and 40-60 parts by weight of vinegar; a step of aging the pickle juice at 5-30 ℃ for 20-30 hours; a step of washing and trimming pickle materials including main materials having at least one among radishes, cabbages, and garlic stems; and a step of manufacturing the pickle by mixing 50-70 parts by weight of the trimmed pickle materials and the 30-50 parts by weight of the pickle juice and aging the same at 5-30 ℃ for 30-50 hours. The method for manufacturing pickle according to the present invention simultaneously provides an evenly blended deep taste and reduces strong flavor of vinegar through a long aging time compared to conventional pickle, and provides more complex flavor by using various fruits and vegetables.

Description

Manufacturing Method of Pickle

The present invention relates to a method for manufacturing pickles, and more specifically, by using various fruits and vegetables to provide a complex flavor and texture, as well as improve storage, and aging pickle juice for a predetermined time before mixing with pickle materials. It relates to a method for manufacturing pickles that can taste evenly harmonized.

Food has the characteristic that it deteriorates after a certain period of time, but it is not easy to eat it at an appropriate time during a limited ingestible period. In order to improve this, a storage technology that can keep food fresh for a long time has been developed in modern society, but in the past, a method of preserving food through dehydration and drying or pickling was mainly used. Among them, pickles are one of the representative Western pickles.

Pickle is a kind of food made by pickling fruits or vegetables in salt, vinegar, sugar, etc., and has been used as a means for food preservation, such as supplying vitamins to sailors who have been sailing for a long time. It is in high demand worldwide, and production is also substantial.

These pickles have the properties of stimulating the taste buds and refreshing the taste, so they go well with various foods, so they are good to accompany them, and they have the advantage of being easily taken out and eaten at any time.

Furthermore, there are no special restrictions on the selection of ingredients for pickles, so various types of pickles can be made according to individual preferences, and various textures and tastes can be enjoyed.

As a prior art related to such pickles, Korean Patent Registration No. 10-0479396 discloses a 'method for preparing a pickled beef jerky'.

The invention relates to a method for producing pickles that can be eaten as a side dish when eating western or Korean dishes such as hamburgers, chicken, pizza, sandwiches, etc. It relates to a manufacturing method for pickled cabbage, which is cut to a certain size in a direction perpendicular to the fiber direction of the cabbage burdock, dried naturally, and then chopped carrots and onions to a certain size are mixed as auxiliary materials, and this is 1.5 parts by weight of glacial acetic acid per Shinhwa. It is characterized by a process of mixing and mixing with a seasoning solution mixed with 20 parts by weight of sugar, 20 parts by weight of ginger and 5 parts by weight of ginger, which is mixed with boiled udal, or undergoing an aging process.

The above-mentioned prior art focuses on the development of pickles by specifying Ugji as a main material, and is somewhat different from the object of the present invention to bring out a deeper flavor of pickles.

Therefore, in order to solve the above-described problems, there is a need to develop a pickle capable of providing a complex flavor by using various fruits and vegetables and adding a step of aging only pickle juice.

Korean Patent Registration No. 10-0479396

A main object of the present invention is to provide a pickle capable of providing a variety of textures and tastes and at the same time providing a uniformly blended flavor.

Another object of the present invention is to provide an additional material composition of pickle juice that can further enhance the flavor of pickles.

Another object of the present invention is to enhance the unique sour-sweet taste of pickles by adding apple concentrate to pickle juice.

It is a further object of the present invention to provide a composition of a flavor enhancer capable of maximizing the flavor of pickles and enhancing the storability while preventing the texture from becoming too soft.

In order to achieve the above object, the method for producing pickles according to the present invention is a pickle juice by mixing 1 to 5 parts by weight of pickling spice, 40 to 60 parts by weight of white sugar, 3 to 10 parts by weight of flower salt, and 40 to 60 parts by weight of vinegar. preparing a; aging the pickle juice at 5 to 30° C. for 20 to 30 hours; Washing and trimming the pickle material including the main material including at least one of radish, Chinese cabbage, and garlic stem; and mixing 50 to 70 parts by weight of the trimmed pickle material and 30 to 50 parts by weight of the pickle juice and aging at 5 to 30° C. for 30 to 50 hours to complete the pickle.

Furthermore, the pickle juice is characterized in that it further comprises 0.5 to 2 parts by weight of green pepper, 0.5 to 2 parts by weight of dried red pepper, 3 to 10 parts by weight of cinnamon, and 3 to 10 parts by weight of apple.

In addition, the apple, characterized in that the apple concentrate.

In addition, the apple concentrate, 90 to 99 parts by weight of the concentrated base containing apples, cinnamaldehyde, cinnamic acid, eugenol, citric acid, sodium citrate (Sodium citrate) , 1 to 10 parts by weight of a flavor enhancer including calcium chloride, the flavor enhancer, 5 to 10 parts by weight of cinnamic acid, 90 to 100 parts by weight of ethanol, calcium chloride (Calcium chloride) mixing 0.5 to 5 parts by weight for 10 to 20 minutes to prepare a first mixture; 60 to 80 parts by weight of the first mixture, 20 to 40 parts by weight of Eugenol, 1 to 5 parts by weight of citric acid, and 1 to 5 parts by weight of sodium citrate to prepare a second mixture to do; At least one of 80 to 90 parts by weight of the secondary mixture, 10 to 20 parts by weight of cinnamaldehyde, actinidain, bromelin, invertase, and oxidase It is characterized in that it is prepared through; mixing 10 to 20 parts by weight of a fruit digestion enzyme containing

The method for preparing pickles according to the present invention comprises:

1) Using a variety of fruits and vegetables to enhance the unique flavor of pickles and at the same time go through two aging stages to create a deeper flavor,

2) As a material for pickle juice, it can provide a more complex flavor by reinforcing green pepper, dried red pepper, cinnamon, and apple.

3) By adding apple concentrate to pickle juice, it maximizes the unique sweet and sour taste of pickles through the unique flavor of apples, and at the same time,

4) It has the effect of softening the sour taste and enhancing the flavor through a flavor enhancer including acidity regulator and fruit digestion enzyme.

1 is a flowchart showing a method for producing a pickle of the present invention.
Figure 2 is a flow chart showing the flavor enhancer manufacturing steps of the present invention.
Figure 3 is a flow chart showing the production steps of the fruit digestion enzyme of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and like reference numbers in each figure refer to like components.

1 is a flowchart illustrating a method for producing a pickle of the present invention.

1, the method for producing pickles of the present invention comprises the steps of preparing pickle juice (S11), aging the pickle juice (S12), trimming the pickle material (S13), and completing the pickle. It is characterized in that it comprises a step (S14). Here is a description of each step as follows.

(S11) step of preparing pickle juice

First, pickle juice is prepared by mixing 1 to 5 parts by weight of pickling spice, 40 to 60 parts by weight of white sugar, 3 to 10 parts by weight of flower salt, and 40 to 60 parts by weight of vinegar.

Here, pickling spice is a mixture of various spices such as bay leaves, cloves, and mustard seeds. You can choose the pickling spice that comes with it.

Flower salt is added to enhance storability as well as to add an appropriate level of salinity and further enhance flavor, and white sugar is added to add sweetness. At this time, it is preferable to use the same ratio of white sugar as vinegar to bring out the unique sour-sweet taste of pickles.

In addition, the vinegar may be used as a single product by selecting at least one of brewed vinegar, apple vinegar, and brown rice vinegar, but it is preferable to use a mixture of Hwanman vinegar. Hwanman vinegar uses malt extract as a raw material and has a milder taste than general vinegar. When mixed with base vinegar, the flavor of pickle juice can be improved.

Most preferably, the vinegar is a mixture of general vinegar and Hwanman vinegar, and may include 30 to 70 parts by weight of a base vinegar made of any one selected from brewed vinegar, apple vinegar, and brown rice vinegar and 30 to 70 parts by weight of Hwanman vinegar, Depending on the flavor, the mixing ratio of the base vinegar and Hwanman vinegar may be adjusted within the above-described range.

In addition, in order to double the flavor, the pickle juice may further contain 0.5 to 2 parts by weight of black pepper, 0.5 to 2 parts by weight of dried red pepper, 3 to 10 parts by weight of cinnamon, and 3 to 10 parts by weight of apple. In other words, in this case, the pickle juice contains 1 to 5 parts by weight of pickling spice, 40 to 60 parts by weight of white sugar, 3 to 10 parts by weight of flower salt, 40 to 60 parts by weight of vinegar and 0.5 to 2 parts by weight of black pepper, 0.5 to 2 parts by weight of dried red pepper. 2 parts by weight, 3 to 10 parts by weight of cinnamon, and 3 to 10 parts by weight of apples may be mixed.

Here, pepper, dried red pepper, and cinnamon are added for the purpose of enhancing the flavor of the pickle, and there are no restrictions on the manufacturing method or use form, and it is preferable to adjust the ratio according to your preference. Preferably, in the case of dried red pepper, peppercorns, and cinnamon, the raw material may be used as it is, but of course, it may be added after being cut or pulverized to an appropriate predetermined size.

Here, an uncut apple may be used as it is, but it is also possible to use an apple that has undergone a pretreatment process including washing with water and cutting. Furthermore, it should be clarified that pretreatment includes not only simple cutting but also grinding, juicing, filtration, and concentration.

Therefore, as long as it can provide the unique ingredients of an apple, there is no restriction on the pre-treatment process, and as long as it can provide the unique characteristics of an apple, there is no restriction on the form.

At this time, the container used for the production and ripening of pickle juice, and furthermore, the production and packaging of pickles is a common container that can be sealed and protects against foreign substances from entering or loss of contents during storage or transportation, and the size or shape of the container , The material is not limited, but preferably, a container having excellent heat resistance, which does not change shape even at a high temperature, can be selected and used.

(S12) ripening the pickle juice

When the pickle juice is prepared, the prepared pickle juice is aged at 5 to 30° C. for 20 to 30 hours. At this time, there is no limitation on the aging method of the pickle juice, but preferably, the pickle juice is aged for 24 hours in a cool dark place.

At this time, aging may be carried out in a separate aging room or storage warehouse for aging, and in this case, the aging room or storage warehouse may be a conventional refrigerator.

(S13) step of trimming the pickle material

Next, trim the pickle ingredients. In other words, it is a process of washing the pickle material with water and cutting out the inedible part. Since there is no restriction on the temperature of the washing water, the pickle material can be washed 1 to 5 times using excess water of 5 to 40 ° C. The material is dehydrated.

At this time, the cut length, width, and thickness of the pickle material can be adjusted according to individual preferences, but preferably, the pickle material can be cut in a predetermined length range of 1 to 5 cm used by those skilled in the art to make pickles for easy intake. may be

Here, the pickle material is characterized in that it includes a main material including at least one of radish, Chinese cabbage, and garlic stem. In other words, the main material may be a pickle material, or the pickle material may further include additional auxiliary materials in addition to the main material, which will be described later.

Here, as the radish included in the main material, at least one of altari radish, beet radish, purple radish, and bachelor radish may be used, and at least any one of types of cabbage may also be used. is not limited to

Furthermore, as in the above-mentioned reference, the pickle material may include not only the above-mentioned main material but also additional auxiliary materials, which are added to further strengthen the nutritional component and increase individual palatability, and include at least one of lemon, cheongyang pepper, and red pepper. Any one may be included, and in this case, the type of auxiliary material may be selected according to preference. To describe the mixing ratio of the main material and the auxiliary material in more detail, the pickle material may be composed of a mixture including 90 to 95 parts by weight of the main material and 5 to 10 parts by weight of the auxiliary material.

In this case, the auxiliary material may also undergo the same process as the main material for washing and cutting the inedible part, and may be added by cutting it to a predetermined size.

(S14) Step of completing the pickle

In the final completion step, 50 to 70 parts by weight of the trimmed pickle material and 30 to 50 parts by weight of the prepared pickle juice are mixed and aged at 5 to 30° C. for 30 to 50 hours to complete the pickle.

At this time, it is desirable to heat the aged pickle juice and then mix it with the prepared pickle material, which completes the pickle with a crisper texture.

Here, in the aging process of pickles, the degree of ripening varies according to temperature, time, and acidity, high temperature aging can be consumed quickly, and low temperature aging has the characteristics of increasing storage. In addition, since the aging process can be adjusted according to the taste of the taster, there is no limitation on the method of aging the pickles, but preferably, aging is carried out in a refrigerated state for 36 to 48 hours.

Furthermore, in order to maintain even flavor, it is preferable to turn the container upside down to adjust the position of the pickle material so that the prepared pickles can be mixed, and the finished pickles can be individually sealed and packaged.

Therefore, according to such a method for producing pickles, various main ingredients can be used to provide the texture and flavor of various vegetables, and furthermore, since the prepared pickle juice is aged for a predetermined time before mixing with the pickle material, it can be strongly splashed during the aging process. It has the advantage that the flavor of vinegar is softened and the flavor of the spices contained in the pickling spice is evenly mixed in the pickle juice to provide a more complex flavor.

Furthermore, the above-mentioned apples may be in the form of a liquid or juice extract obtained by mixing 40 to 60 parts by weight of washed apples with 40 to 60 parts by weight of purified water and filtering the pulverized apples, and most preferably, an apple concentrate obtained by heating and extracting apples. can be used by adding That is, the apple concentrate containing the active ingredient of the apple may be added to the auxiliary material.

As in the above description, apples may be as they are, but those that have not been pre-treated and have not maintained their shape can also be added as apples. It can be said that it can be added.

Apple concentrate provides both sweet and sour taste, lowers cholesterol levels, and is rich in ascorbic acid, which is known for its antioxidant properties. In addition, due to the unique flavor of apples, the tangy smell caused by vinegar is softened, thereby providing an effect of further enhancing the flavor of pickles.

Therefore, in order to add such an apple concentrate as an auxiliary material, preparing the apple concentrate by heating and extracting the apples to further include the step of preparing the apple concentrate before the step of preparing the pickle juice described above to prepare the apple concentrate as an auxiliary material. will finish

At this time, the method for preparing the apple concentrate may use conventional heating extraction, etc., so there is no limitation on the method. Therefore, the process of preparing the apple concentrate in the step of preparing the apple concentrate may refer to a known process for preparing the apple concentrate, and thus a detailed description thereof will be omitted.

In addition, in order to double the flavor of the apple concentrate and increase the shelf life, the apple concentrate contains cinnamaldehyde, cinnamic acid, eugenol, citric acid, sodium citrate, and calcium chloride. 1 to 10 parts by weight of a flavor enhancer including (Calcium chloride) may be included.

In other words, in this case, the apple concentrate is 90 to 99 parts by weight of the concentrated base containing apples, cinnamaldehyde, cinnamic acid, eugenol, citric acid, sodium citrate. , may be a mixture of 1 to 10 parts by weight of a flavor enhancer containing calcium chloride.

Here, the concentrated base may be a concentrate obtained by hot water extraction or heat extraction of apples prepared in the above-described apple concentrate production step, which may be prepared through a conventional apple concentrate production method.

Cinnamaldehyde, which is included in the flavor enhancer, is a major component of cinnamon oil and is known to have a pungent taste and a unique scent, as well as help with anti-inflammatory effects. Cinnamic acid and Eugenol can also be extracted from cinnamon, and can help to prepare savory pickles by providing a unique flavor.

Citric acid is mainly contained in plums and citrus fruits, and is an intermediate product of the citric acid cycle included in the metabolic process. Sodium citrate (Sodium citrate) has a refreshing salty taste, and can be included in soft drinks, ice cream, jelly, etc. to control acidity or act as an emulsifier.

Calcium chloride is a substance composed of chlorine and calcium, and has the characteristic of absorbing moisture, so it can be used as a dehumidifier, and can serve as a tofu coagulant or a nutritional enhancer. Furthermore, it can function as an anti-softening agent for fruits, thereby preventing the texture of pickles from becoming too soft and providing the effect of preserving flavor for a longer period of time.

Therefore, the apple concentrate containing such a concentrated base and flavor enhancer is not only equipped with various components such as vitamins, dietary fiber, and potassium, but also has the unique sweet and sour taste of pickles, thereby enhancing the flavor of the pickles produced. It can provide a maximizing effect.

Furthermore, the flavor enhancer of the present invention includes an additional composition in addition to the above-described cinnamaldehyde, cinnamic acid, eugenol, citric acid, sodium citrate, and calcium chloride. It may further include, and the step of preparing such a flavor enhancer will be described in more detail as follows.

2 is a flow chart showing the steps of preparing the flavor enhancer of the present invention.

Referring to FIG. 2 , the above-described flavor enhancer may be prepared through the steps of preparing the primary mixture (S21), preparing the secondary mixture (S22), and completing the flavor enhancer (S23). have.

(S21) preparing a first mixture

First, 5 to 10 parts by weight of cinnamic acid, 90 to 100 parts by weight of ethanol, and 0.5 to 5 parts by weight of calcium chloride are mixed for 10 to 20 minutes to prepare a primary mixture.

Here, ethanol is added as a solvent of the solution, and cinnamic acid is added for the purpose of doubling the flavor of the pickle. It is desirable to allow mixing to take place.

As described above, calcium chloride may be added to serve as an anti-softening agent so that the pickle material does not become too soft or the texture is deteriorated during a long aging period.

(S22) preparing a secondary mixture

Then, 60 to 80 parts by weight of the first mixture, 20 to 40 parts by weight of Eugenol, 1 to 5 parts by weight of citric acid, and 1 to 5 parts by weight of sodium citrate are mixed to prepare a second mixture. manufacture

Eugenol can be used as a preservative while adding flavor to food, and is known to have antioxidant properties. Citric acid is an acidulant that adds a refreshing sour taste. It is known that when used together with sodium citrate, it can soften the sour taste and enhance the flavor. Preferably, citric acid (Citric acid), sodium citrate (Sodium citrate) will be added in a ratio of 1: 1.5.

(S23) Step of completing the flavor enhancer

Finally, at least 80 to 90 parts by weight of the secondary mixture, 10 to 20 parts by weight of cinnamaldehyde, Actinidain, Bromelin, Invertase, Oxidase A flavor enhancer is completed by mixing 10 to 20 parts by weight of a fruit digestion enzyme containing any one.

Cinnamaldehyde is known for being able to emit a unique flavor of cinnamon and having excellent antioxidant activity, and contains a high volatility characteristic. It is desirable to minimize contact.

Actinidain is a proteolytic enzyme found in kiwi that promotes protein breakdown in the body and is known to help digestion by facilitating the absorption of amino acids. As a type of enzyme, it can help improve digestion. Invertase and Oxidase are abundantly contained in pears and are widely used as ingredients for meat marinade, including improving digestion.

Accordingly, such a flavor enhancer can provide an effect of increasing the olfactory effect of pickles while at the same time enhancing the flavor by softening the sour taste that may appear excessively due to vinegar, and actinidain, bromine Fruit digestion enzymes including at least one of Bromelin, Invertase, and Oxidase are fortified, which can help pickles to ripen better.

More preferably, since the fruit digestive enzyme contains the characteristic of temperature sensitivity, Actinidain, Bromelin, Invertase, In the case of a fruit digestion enzyme containing at least one of oxidase, it can be manufactured through a process of encapsulating the above-mentioned substances in addition to simply adding the above-mentioned substances. As follows.

3 is a flow chart showing the steps for preparing the fruit digestion enzyme of the present invention.

Referring to FIG. 3 , the above-described fruit digestive enzymes are manufactured through the steps of preparing the primary material (S31), preparing the secondary material (S32), and completing the fruit digestion enzyme (S33). can be

(S31) preparing a primary material

First, 20 to 30 parts by weight of Actinidain, 20 to 30 parts by weight of Bromelin, 20 to 30 parts by weight of Invertase, 20 to 30 parts by weight of Oxidase, coconut oil 10 to 20 parts by weight, 0.5 to 5 parts by weight of glycerine, and 0.5 to 5 parts by weight of magnesium stearate are mixed to form particles of an appropriate size. At this time, more preferably, the liquid base and the raw material base are evenly mixed in the mixing process so that they can be agglomerated, and the size of the molded particles can be adjusted to a length of 1 to 2 cm in the form of a conventional pill or capsule.

As described above, actinidain, bromelin, invertase, and oxidase are a kind of proteolytic enzyme derived from fruit and can increase the absorption of amino acids in the body and thus digest It can provide an improvement effect, and it can help to break down the protein contained in some pickles so that the ripening can take place better.

Coconut oil is a fatty oil extracted by cutting and pressing the outer skin of a coconut. It has been reported that it is used as a spice and has an excellent moisturizing effect because it contains a unique scent of coconut. Furthermore, it can help to increase the level of HDL-cholesterol and strengthen the immune system, and is known to have an excellent effect in removing odors.

Glycerine is a colorless, odorless, viscous, syrup-type liquid, and because it has a sweet taste, it can be used as a sweetener, and can act as a moisturizer, so it is also included in cosmetic ingredients.

Magnesium stearate is an emulsifier, and it has been reported that it can be used to improve physical properties or increase adhesion and viscosity to prevent ingredients in capsules from clumping together or sticking to machines, and can also function as a fortifying agent. .

(S32) preparing a secondary material

Subsequently, 80 to 90 parts by weight of the primary material, 5 to 10 parts by weight of polyvinyl pyrrolidone, 1 to 5 parts by weight of guar gum, 1 to 5 parts by weight of gelatin, 0.1 parts by weight of avocado oil to 5 parts by weight are mixed, filtered and dried to prepare a secondary material.

More preferably, when describing the step of preparing the secondary material, 5 to 10 parts by weight of polyvinyl pyrrolidone, 1 to 5 parts by weight of guar gum, 1 to 5 parts by weight of gelatin Parts by weight, 0.1 to 5 parts by weight of avocado oil are mixed, and the above-mentioned primary material is immersed for 1 to 5 minutes. The primary material after immersion is filtered using a sieve and sufficiently cooled at room temperature to complete the secondary material.

Here, the sieve refers to a mesh-type sieve for cooking and baking, preferably using a sieve of 0.5 to 1 cm in diameter, having a diameter smaller than the size of the molded particles, to prepare an even and no agglomeration secondary material can do.

As for the composition of the secondary material, polyvinyl pyrrolidone can help to reduce the irritation of the material, and is widely used to suppress hypersensitivity reactions by being mainly added to cosmetics, and capsules. The texture can be further improved as a coating agent for

It is known that guar gum can be used in various desserts such as ice cream and jelly because it improves emulsion stability, increases the viscosity of food and makes the surface flexible.

Gelatin is a high molecular substance derived from protein components contained in animal skins or bones.

Avocado oil is a type of oil that can be extracted from avocado fruit. It contains a large amount of unsaturated fatty acids, so it is known that it can lower cholesterol levels and at the same time help blood circulation. In addition, it can be used in cosmetics because it can serve to promote collagen synthesis and supply some nutrients such as potassium, vitamins, and lecithin.

(S33) Step of completing the fruit digestion enzyme

Next, 5 to 10 parts by weight of polyvinyl pyrrolidone, 1 to 5 parts by weight of polyvinyl alcohol, 0.1 to 5 parts by weight of chitosan, 0.1 to 5 parts by weight of bergamot oil are mixed and filtered and drying to complete fruit digestive enzymes.

Here, polyvinyl alcohol (Polyvinyl alcohol) is added to form a film together with polyvinyl pyrrolidone, but contains water-soluble properties and is hardly soluble in ethanol. It can prevent it from dissolving directly into the juice. Chitosan is an insoluble polymer that can be obtained from the shells of crustaceans and is known to help improve cholesterol and heal wounds. Furthermore, by forming a film on the surface of fruits and vegetables, it is possible to control spoilage and transpiration, and to provide an effect of increasing quality or storability.

Bergamot oil is a kind of volatile substance with a unique citrus scent, and it can impart a refreshing scent, so it is widely used in cosmetics, tea, and food.

At this time, preferably, 5 to 10 parts by weight of polyvinyl pyrrolidone, 1 to 5 parts by weight of polyvinyl alcohol, 0.1 to 5 parts by weight of chitosan, 0.1 to 5 parts by weight of bergamot oil are mixed. and immerse the above-mentioned secondary material for 1 to 5 minutes. In addition, it is possible to complete the fruit digestion enzyme by cooling the particles filtered through the sieve at room temperature.

In addition, preferably, in the case of coconut oil, avocado oil, and bergamot oil used in fruit digestive enzymes, there is no limitation on the input method, but in order to minimize the loss of flavor, a method of adding dropwise at the end of the mixing step is selected. Can be used.

To explain the process of completing the above-described fruit digestion enzyme, it can be viewed as a process that is repeated in the same way as in the first method, but the difference in solubility and the thickness and characteristics of the film formed because the materials constituting the film are different. appears, it can be said that it is necessary to distinguish the manufacturing steps.

Fruit digestive enzymes prepared in this way, compared to general enzymes prepared in a simple mixing method, increase the amount of fruit digestive enzymes that can actually reach the pickle material, thereby helping ripening to occur better. . In addition, the film is formed twice, but with a difference in the components constituting the film, the solubility of the outer film is the lowest, so the activity of the fruit digestion enzyme is prevented from being inhibited during the ripening process of pickle juice can do. Furthermore, by adding coconut oil, avocado oil, and bergamot oil to which flavor can be added, pickles having a complex flavor can be prepared.

Hereinafter, the present invention will be described by comparing examples and comparative examples in order to specifically explain the present invention. In the sensory test of Examples and Comparative Examples, which will be described later, 10 men and women aged 20 to 50 years are randomly selected, observed and tasted, and the preference for taste, smell, and mouth feel is evaluated using a 5-point grading system (5 = very good). , 4 = excellent, 3 = average, 2 = bad, 1 = very bad), and the average score was determined.

<Example 1>

1. Preparation of Fruit Digestive Enzyme

Actinidain 20g, Bromelin 20g, Invertase 20g, Oxidase 20g, Coconut Oil 10g, Glycerine 5g, Magnesium stearate 5g 100 g of the primary material was prepared.

80 g of the prepared primary material was mixed with 10 g of polyvinyl pyrrolidone, 4 g of guar gum, 3 g of gelatin, and 3 g of avocado oil, filtered and dried to prepare 100 g of the secondary material.

80 g of the prepared secondary material was mixed with 10 g of polyvinyl pyrrolidone, 5 g of polyvinyl alcohol, 2 g of chitosan, and 3 g of bergamot oil, filtered and dried to prepare 100 g of fruit digestion enzyme.

2. Preparation of flavor enhancers

7 g of cinnamic acid, 90 g of ethanol, and 3 g of calcium chloride were mixed to make 100 g of a first mixture.

73 g of the prepared primary mixture, 20 g of eugenol, 2 g of citric acid, and 5 g of sodium citrate were mixed to make 100 g of a secondary mixture.

80 g of the prepared secondary mixture, 10 g of cinnamaldehyde, and 10 g of the fruit digestion enzyme prepared through the process of 1. were mixed to make 100 g of a flavor enhancer.

3. How to make pickles

90 g of the concentrated base containing apples and 10 g of the flavor enhancer prepared through the above-mentioned step 2. were mixed to prepare 100 g of the apple concentrate to which the flavor enhancer was added.

Pickling spice 5g, white sugar 40g, flower salt 5g, base vinegar 12g, Hwanman vinegar 28g, black pepper 1g, dry red pepper 1g, cinnamon 3g, apple 5g, aged for 24 hours in a maturation room away from sunlight, and pickle juice 100g was completed.

Cut the inedible parts of radish, Chinese cabbage, and garlic stem, wash 5 times with excess water, cut into 3cm lengths, prepare the same amount, mix with 6g lemon, 2g cheongyang pepper, and 2g red pepper to prepare 100g of pickle material .

60g of trimmed pickle material and 40g of pickle juice are mixed and aged at 25℃ for 48 hours to complete pickles.

<Example 2>

1. Pickles were prepared in the same manner as in Example 1, including only Actinidain as a fruit digestion enzyme, without preparing fruit digestion enzyme through the production step of fruit digestion enzyme.

<Example 3>

Pickles were prepared in the same manner as in Example 2, using only the concentrated base containing apples without adding a flavor enhancer to the apple concentrate.

<Example 4>

Pickles were prepared in the same manner as in Example 3 by using raw apples or pre-treated apples instead of apple concentrate in pickle juice.

<Example 5>

The same method as in Example 4, except that pepper, dried red pepper, cinnamon, and apple were not included in the pickle juice, Hwanman vinegar was not mixed in the vinegar, and lemon, cheongyang pepper, and red pepper were not included in the pickle material. to prepare pickles.

<Comparative Example 1>

Pickles were prepared in the same manner as in Example 5, except that the pickle juice was not aged.

<Comparative Example 2>

Pickles were prepared in the same manner as in Example 5 using only radish except for cabbage and garlic stems as pickle materials.

<Comparative Example 3>

Pickle juice was not aged, but pickles were prepared in the same manner as in Example 5 using only radish except for cabbage and garlic stems as pickle materials.

At this time, the weight ratio of the fruit digestion enzyme added in Example 1 is as shown in Table 1 below. Here, the unit of each value is % by weight.

fruit digestive enzymes Actinidain 12.8 Bromelin 12.8 Invertase 12.8 Oxidase 12.8 coconut oil 6.4 Glycerine 3.2 Magnesium stearate 3.2 Polyvinyl pyrrolidone 18 Guar gum 3.2 Gelatin 2.4 avocado oil 2.4 Polyvinyl alcohol 5 Chitosan 2 bergamot oil 3

Further, the composition of the flavor enhancer added to Examples 1 and 2 described above is shown in Table 2 below. Here, the unit of each value is % by weight. Here, flavor enhancer 1 was added to Example 1, flavor enhancer 2 was added to Example 2, and the fruit digestion enzyme refers to the fruit digestion enzyme of Table 1 described above.

flavor enhancer 1 flavor enhancer 2 Cinnamic acid 4.088 4.088 Ethanol 52.56 52.56 Calcium chloride 1.752 1.752 Eugenol 16 16 Citric acid 1.6 1.6 Sodium citrate 4 4 Cinnamaldehyde 10 10 fruit digestive enzymes 10 - Actinidain - 10

In addition, the mixing ratio of ingredients excluding the mixed base of the above-described fruit digestion enzyme and flavor enhancer is shown in Table 3 below. Here, the unit of each value is % by weight. Furthermore, 60 parts by weight and 40 parts by weight of the mixed base of the pickle material and the mixed base of the pickle juice were mixed.

Example comparative example One 2 3 4 5 One 2 3 Concentrated base 1.8 1.8 2 - - - - - flavor enhancer 1 0.2 - - - - - - - flavor enhancer 2 - 0.2 - - - - - - apologize - - - 2 - - - - Pickling Spice 2 2 2 2 2.22 2.22 2.22 2.22 white sugar 16 16 16 16 17.7 17.7 17.7 17.7 flower salt 2 2 2 2 2.22 2.22 2.22 2.22 base vinegar 4.8 4.8 4.8 4.8 17.7 17.7 17.7 17.7 Hwanman Vinegar 11.2 11.2 11.2 11.2 - - - - black pepper 0.4 0.4 0.4 0.4 - - - - dried red pepper 0.4 0.4 0.4 0.4 - - - - cinnamon 1.2 1.2 1.2 1.2 - - - - radish 18 18 18 18 20 20 60 60 napa cabbage 18 18 18 18 20 20 - - garlic cloves 18 18 18 18 20 20 - - lemon 3.6 3.6 3.6 3.6 - - - - Cheongyang pepper 1.2 1.2 1.2 1.2 - - - - red pepper 1.2 1.2 1.2 1.2 - - - -

taste incense texture Comprehensive symbology Example 1 4.8 4.6 4.7 4.7 Example 2 4.2 4.1 4.6 4.3 Example 3 4.1 3.9 4.0 4 Example 4 4.0 3.8 3.7 3.83 Example 5 3.5 3.3 3.5 3.43 Comparative Example 1 3.3 3.0 3.2 3.16 Comparative Example 2 3.0 2.8 3.1 2.96 Comparative Example 3 2.8 2.6 2.8 2.73

Referring to Table 4, it was confirmed that all of the pickle sensory test items of the present invention were highly evaluated through comparison of Examples 1 to 3, which indicates that the encapsulated fruit digestion enzyme improves the flavor of pickles through the fermenting process. It can be shown that there is an excellent effect in enhancing

In addition, through comparative processing between Examples 4 and 5, pepper, dried red pepper, cinnamon, and apple are added to pickle juice, Hwanman vinegar is mixed with vinegar, and lemon, cheongyang pepper, and red pepper are added to the pickle material, It can be confirmed that the preference tends to increase, and it can be shown that various fruits and vegetables can help to create a complex flavor.

Furthermore, it was found that the pickle of the present invention was significantly superior to the pickle using only radish as a pickle material without aging the pickle juice, ie, superior in sensory to the comparative example.

As described so far, the configuration and action of the method for manufacturing pickles according to the present invention have been expressed in the above description and drawings, but these are merely examples and the spirit of the present invention is not limited to the above description and drawings, and the present invention Of course, various changes and modifications are possible without departing from the technical spirit of the company.

S11: Preparing pickle juice
S12: ripening the pickle juice
S13: Step of trimming the funkle material
S14: Step to complete the pickle
S21: preparing a first mixture
S22: preparing a secondary mixture
S23: Step of completing the flavor enhancer
S31: preparing the primary material
S32: preparing a secondary material
S33: Step to complete fruit digestion enzyme

Claims (7)

A method for producing pickles, comprising:
Preparing an apple concentrate comprising 90 to 99 parts by weight of a concentrated base containing apples and 1 to 10 parts by weight of a flavor enhancer;
1 to 5 parts by weight of pickling spice, 40 to 60 parts by weight of white sugar, 3 to 10 parts by weight of flower salt, 40 to 60 parts by weight of vinegar, 0.5 to 2 parts by weight of black pepper, 0.5 to 2 parts by weight of dried red pepper, 3 to 10 parts by weight of cinnamon preparing pickle juice by mixing 3 to 10 parts by weight of the apple concentrate;
aging the pickle juice at 5 to 30° C. for 20 to 30 hours;
Washing and trimming the pickle material including the main material including at least one of radish, Chinese cabbage, and garlic stem;
Completing pickles by mixing 50 to 70 parts by weight of the trimmed pickle material and 30 to 50 parts by weight of the pickle juice and aging at 5 to 30° C. for 30 to 50 hours;
The flavor enhancer,
5 to 10 parts by weight of cinnamic acid, 90 to 100 parts by weight of ethanol, and 0.5 to 5 parts by weight of calcium chloride to prepare a first mixture by mixing for 10 to 20 minutes;
60 to 80 parts by weight of the first mixture, 20 to 40 parts by weight of Eugenol, 1 to 5 parts by weight of citric acid, and 1 to 5 parts by weight of sodium citrate to prepare a second mixture by mixing to do;
80 to 90 parts by weight of the secondary mixture, 10 to 20 parts by weight of cinnamaldehyde, and at least one of Actinidain, Bromelin, Invertase, and Oxidase Completing a flavor enhancer by mixing 10 to 20 parts by weight of a fruit digestion enzyme containing The method of claim 1,
The vinegar,
Brewed vinegar, apple cider vinegar, a method of producing pickles, characterized in that it comprises 30 to 70 parts by weight of a base vinegar consisting of any one selected from among brown rice vinegar and 30 to 70 parts by weight of Hwanman vinegar. The method of claim 1,
The pickle material is
90 to 95 parts by weight of the main material,
A method for producing pickles, characterized in that it comprises 5 to 10 parts by weight of an auxiliary material comprising at least one of lemon, cheongyang pepper, and red pepper. delete delete delete delete

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