KR102467822B1 - Method for producing Kochujang Chujae2 mushroom pickle - Google Patents

Abstract

The present invention comprises the steps of (1) adding kelp to water, boiling and cooling to prepare kelp broth; (2) blanching the cut pieces of fresh mushroom No. 2; (3) washing the blanched slices in step (2) and soaking them in kelp broth prepared in step (1); (4) taking out the slices soaked in step (3), dehydrating them, and then dry-aging them; (5) mixing soy sauce, cooking wine, vinegar and sugar and then boiling to prepare pickles; (6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4); (7) taking out the pickled slices of step (6), dehydrating them, and then dry-aging them; (8) preparing a flavored red pepper paste by mixing red pepper paste, starch syrup, sugar and soy sauce; And (9) a method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste, characterized in that it is prepared by mixing the dry-aged slices in step (7) with the taste red pepper paste prepared in step (8) and then aging them. And it provides Chujae No. 2 flavored red pepper paste pickled mushrooms prepared by the above method.

Description

Method for producing pickled mushrooms in Chujae 2 taste red pepper paste {Method for producing Kochujang Chujae2 mushroom pickle}

The present invention includes the steps of immersing the blanched Chujae No. 2 raw mushroom slices in kelp broth; Dry aging after taking out the soaked slices, dehydrating them; Pickling after adding a pickling solution to the dry-aged slices; Taking out the pickled slices, dehydrating them, and then dry-aging them; And it relates to a method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste, characterized in that the dry-aged slices are mixed with flavored red pepper paste and then aged. .

Pickled vegetables, such as radish and cucumber, fish and shellfish such as gulbi and sea cucumber, and seaweed such as seaweed and green laver, are soaked in pickles such as soy sauce, soybean paste, red pepper paste, salted fish, vinegar, and sake lees. It is a food that gives off a unique flavor through osmosis of the salivary fluid and the action of enzymes. It is one of the traditional storage and fermented foods in Korea along with kimchi.

Conventionally, pickles have been prepared by aging in soy sauce or aging in red pepper paste. In general, because of the control of salinity of pickled vegetables, in the case of aging in soy sauce, if more than 10 days have elapsed, the salinity of soy sauce causes the moisture and juice of the main ingredient to escape and lose its original taste, so it is aged in a short period of 10 days and fermented It can be said that it is not a food, but a pickled food.

In addition, in the case of aging red pepper paste, the meat quality is hard and must be aged for a long period of time over 6 months.

In the past, pickles using vegetables were the major species, but as food culture has diversified and advanced in recent years, pickles using various foods as main ingredients have been developed to suit the various tastes of consumers.

Shiitake family Chujae No. 2 mushroom is a type of shiitake mushroom and is a low-temperature mushroom cultivated in sawdust medium. This mushroom is chewy, has a strong pine scent, and has a soft pore and excellent texture.

In addition, it is a health food known to be rich in vitamin D and effective in suppressing cholesterol, preventing high blood pressure, and preventing anemia, as well as being excellent in anti-cancer activity and promoting blood circulation. In addition, since it is cultivated without pesticides and is a healthy food, it can be safely consumed by pregnant women and is widely known as a diet food.

However, mushrooms made up of 90% of water are not easy to store, have a short storage period and are sensitive to temperature, so there is a problem that farmers lose a lot. Therefore, it is necessary to develop processed foods to increase the storability of mushrooms that are difficult to store for a long time due to their high moisture content and to increase the consumption marketability of mushrooms.

Korean Patent No. 0772293 discloses a method for manufacturing pickled red pepper paste using pine mushrooms, and Korean Patent No. 1428744 discloses a method for manufacturing pickled mushrooms aged in red pepper paste. It is different from the manufacturing method of pickled mushrooms.

The present invention has been made in response to the above needs, and an object of the present invention is to prepare seasoned red pepper paste pickled mushrooms that can be consumed immediately using Chujae No. 2 raw mushrooms, dry aging, etc. It is to provide a method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste, which improves flavor, taste and texture and can be easily consumed by anyone by optimizing the manufacturing conditions of.

In order to solve the above problems, the present invention is (1) adding kelp to water, boiling and cooling to prepare kelp broth; (2) blanching the cut pieces of fresh mushroom No. 2; (3) washing the blanched slices in step (2) and soaking them in kelp broth prepared in step (1); (4) taking out the slices soaked in step (3), dehydrating them, and then dry-aging them; (5) mixing soy sauce, cooking wine, vinegar and sugar and then boiling to prepare pickles; (6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4); (7) taking out the pickled slices of step (6), dehydrating them, and then dry-aging them; (8) preparing a flavored red pepper paste by mixing red pepper paste, starch syrup, sugar and soy sauce; And (9) a method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste, characterized in that it is prepared by mixing the dry-aged slices in step (7) with the taste red pepper paste prepared in step (8) and then aging them. provides

In addition, the present invention provides pickled mushrooms in Chujae No. 2 taste red pepper paste prepared by the above method.

Chujae No. 2 flavored red pepper paste pickled mushrooms prepared by the method of the present invention can be prepared as salty, sweet, and spicy flavors well combined and savory and deep taste improved, making pickles with excellent preference. In addition, since raw mushrooms are used, the drying processing cost and time generated during pretreatment with dried mushrooms can be reduced, and when prepared with pickles, there is an advantage that the chewy texture is better than dried mushrooms. In addition, since no chemical additives are added, it can be consumed with confidence, and it is rich in nutrients derived from mushrooms as well as various sub-materials, so it is possible to provide consumers with pickles of excellent quality.

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

(1) preparing kelp broth by adding kelp to water, boiling and cooling;

(2) blanching the cut pieces of fresh mushroom No. 2;

(3) washing the blanched slices in step (2) and soaking them in kelp broth prepared in step (1);

(4) taking out the slices soaked in step (3), dehydrating them, and then dry-aging them;

(5) mixing soy sauce, cooking wine, vinegar and sugar and then boiling to prepare pickles; and

(6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4);

(7) taking out the pickled slices of step (6), dehydrating them, and then dry-aging them;

(8) preparing a flavored red pepper paste by mixing red pepper paste, starch syrup, sugar and soy sauce; and

(9) A method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste, characterized in that it is prepared by mixing the dry-aged slices in step (7) with the taste red pepper paste prepared in step (8) and then aging. to provide.

In the method for producing pickled mushrooms in Chujae No. 2 flavor red pepper paste of the present invention, the kelp broth in step (1) is preferably prepared by adding 45 to 55 g of kelp to 0.8 to 1.2 L of water for 8 to 12 minutes at 90 to 100 ° C. It can be prepared by boiling and cooling during, more preferably by adding 50 g of kelp to 1 L of water, boiling at 100 ° C. for 10 minutes and cooling. The production of kelp broth under the above conditions could be made into broth suitable for pretreatment of mushrooms due to the umami of kelp without bitter taste.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavor red pepper paste of the present invention, grapefruit peel, rice buds, lemon juice, lime juice, persimmon fermented product and citric acid can be additionally added when preparing the kelp broth in step (1). , More specifically, add 45 to 55 g of kelp, 8 to 12 g of rice buds, and 8 to 12 g of grapefruit rind to 0.8 to 1.2 L of water, boil at 90 to 100 ° C for 8 to 12 minutes, cool, and then add 8 to 10 grams of lemon juice. It can be prepared by adding 12 mL, 4-6 mL of lime juice, 4-6 mL of fermented persimmon, and 1.5 to 2.5 g of citric acid. After adding 10 g, boiling at 100 ° C. for 10 minutes and cooling, 10 mL of lemon juice, 5 mL of lime juice, 5 mL of fermented persimmon, and 2 g of citric acid can be further added. The taste of the mushroom could be further improved by adding more ingredients with the above material types and mixing ratios to prepare the kelp broth, which gave a richer taste because the flavors of the ingredients were well harmonized.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavor red pepper paste of the present invention, the blanching in step (2) may preferably be blanched at 90 to 100 ° C. for 3 to 5 minutes, more preferably at 100 ° C. blanching for 3 to 5 minutes. Blanching under the above conditions did not impair the flavor or texture of mushrooms, inactivated enzymes (peroxidase, etc.) that degrade the quality of mushrooms during storage, and further improved the soft and chewy texture of mushrooms.

In addition, in the method for preparing pickled mushrooms in Chujae No. 2 flavored red pepper paste of the present invention, the step (3) may preferably be soaked in kelp broth for 50 to 70 minutes after washing the blanched slices, more preferably After washing the blanched slices, it can be soaked in kelp broth for 60 minutes. As described above, the mushroom slices soaked in kelp broth could be prepared in a state suitable for pickling with excellent quality and preference by removing the peculiar odor of mushrooms and appropriately soaking in the subtle aroma and taste of kelp. However, when soaked in kelp broth for too long, the nutritional components of the mushrooms are lost, the taste of the kelp broth is strongly absorbed, and the texture is softened, resulting in a decrease in preference.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavor red pepper paste of the present invention, the dry aging in step (4) is preferably dry aging at -2 to 4 ° C for 4 to 6 hours, more preferably It can be dry aged for 5 hours at 1℃. Dry aging under the above conditions made it possible to preserve the chewy texture of mushrooms and to lose some of the moisture to have long-term preservation of pickles.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste of the present invention, the pickled solution in step (5) is preferably soy sauce, cooking wine, vinegar and sugar 1.8 ~ 2.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 After mixing in a weight ratio of ~ 1.2, it can be prepared by boiling at 90 to 100 ° C for 8 to 12 minutes. More preferably, after mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 2: 1: 1: 1 It can be prepared by boiling for 10 minutes. The pickled solution prepared under the above conditions could be prepared as a pickled solution that can be well combined with mushrooms without salting, has excellent umami, and can further improve the flavor of pickling.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavor red pepper paste of the present invention, the step (6) is preferably pickled at 4 to 7 ° C. for 24 to 72 hours after adding pickling liquid to dry-aged slices, , More preferably, it can be pickled for 48 hours at 4 ~ 7 ℃ after adding a pickling solution to the dry-aged slices. Pickling under the above conditions allowed the mushrooms to be properly seasoned and pretreated to give a deeper taste and savory taste, and prior to pickling in red pepper paste, pickling in soy sauce pickling solution as described above allows a longer maturation period than conventional pickling in red pepper paste. could be shortened In addition, it is preferable to add the pickling solution in a hot state, in which case it is possible to have a long-term preservation effect even in a low-salt state.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavor red pepper paste of the present invention, the dry aging in step (7) is preferably dry aging at -2 to 4 ° C for 4 to 6 hours, more preferably It can be dry aged for 5 hours at 1℃. Dry aging under the above conditions could further enhance the flavor and texture and remove some of the moisture before blending with the flavored red pepper paste.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 taste red pepper paste of the present invention, the taste red pepper paste in step (8) is preferably red pepper paste, starch syrup, sugar and soy sauce 1.8 ~ 2.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 It can be prepared by mixing in a weight ratio of ~ 1.2, more preferably, it can be prepared by mixing red pepper paste, starch syrup, sugar and soy sauce in a weight ratio of 2: 1: 1: 1. The taste of red pepper paste prepared with the above types of materials and mixing ratio was reduced, while the bitter taste of red pepper paste was reduced, and the appropriate liver, umami and flavor were excellent, so that it was possible to prepare a taste red pepper paste suitable for pickling mushrooms.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavor red pepper paste of the present invention, the aging in step (9) is preferably aged at 4 to 7 ° C for 2 to 4 days, more preferably 4 to 7 days. It can be aged for 3 days at C. By aging under the same conditions as above, the taste and aroma of the red pepper paste permeated well into the mushrooms and the flavors were harmonized to create a deeper taste.

The method for producing pickled mushrooms in Chujae No. 2 flavor red pepper paste of the present invention is more specifically

(1) preparing kelp broth by adding 45 to 55 g of kelp to 0.8 to 1.2 L of water, boiling and cooling;

(2) blanching the shiitake slices of Chujae No. 2 fresh shiitake mushrooms;

(3) washing the blanched slices in step (2) and soaking them in kelp broth prepared in step (1);

(4) taking out the slices soaked in step (3), dehydrating them, and then dry-aging them;

(5) mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 1.8 to 2.2:0.8 to 1.2:0.8 to 1.2:0.8 to 1.2 and then boiling to prepare pickles;

(6) adding the pickling solution prepared in step (5) to the dry-aged slices in step (4) and pickling at 4 to 7 ° C for 24 to 72 hours;

(7) taking out the pickled slices of step (6), dehydrating them, and then dry-aging them at -2 to 4° C. for 4 to 6 hours;

(8) preparing a flavored red pepper paste by mixing red pepper paste, starch syrup, sugar and soy sauce in a weight ratio of 1.8 to 2.2:0.8 to 1.2:0.8 to 1.2:0.8 to 1.2; and

(9) Mixing the dry-aged slices in step (7) with the flavored red pepper paste prepared in step (8) and then aging at 4 to 7 ° C for 2 to 4 days,

more preferably

(1) preparing kelp broth by adding 50 g of kelp to 1 L of water, boiling at 100 ° C. for 10 minutes, and cooling;

(2) blanching the shredded slices of fresh shiitake mushroom No. 2 at 100 ° C for 3 to 5 minutes;

(3) washing the blanched slices in step (2) and soaking them in kelp broth prepared in step (1) for 60 minutes;

(4) taking out the slices soaked in step (3), dehydrating them, and then dry-aging them at 1° C. for 5 hours;

(5) mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 2: 1: 1: 1 and then boiling at 100 ° C. for 10 minutes to prepare pickles;

(6) adding the pickle solution prepared in step (5) to the dry-aged slices in step (4) and pickling at 4 to 7 ° C for 48 hours;

(7) taking out the pickled slices of step (6), dehydrating them, and then dry-aging them at 1° C. for 5 hours;

(8) preparing flavored red pepper paste by mixing red pepper paste, starch syrup, sugar and soy sauce in a weight ratio of 2:1:1:1; and

(9) mixing the dry-aged slices in step (7) with the flavored red pepper paste prepared in step (8) and then aging at 4 to 7 ° C. for 3 days.

The present invention also provides Chujae No. 2 flavored red pepper paste pickled mushrooms 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 are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Manufacturing Example 1. Pickled Mushrooms in Flavored Red Pepper Paste

(1) 50 g of kelp was added to 1 L of purified water, boiled at 100 ° C for 10 minutes, and cooled to room temperature (20 to 25 ° C) to prepare kelp broth.

(2) Chujae No. 2 fresh mushrooms were cut into about 3 mm to prepare slices.

(3) The slices prepared in step (2) were blanched at 100 ° C for 3 to 5 minutes.

(4) After washing the blanched slices in step (3) with running water, they were immersed in the kelp broth prepared in step (1) at room temperature (20-25 ° C) for 1 hour.

(5) The slices soaked in step (4) were taken out, dehydrated for 10 minutes, and then dry aged at about 1°C for 5 hours.

(6) Dark soy sauce, mirin, vinegar, and sugar were mixed in a weight ratio of 2:1:1:1 and then boiled at 100°C for 10 minutes to prepare pickles.

(7) After adding the pickling solution in a hot state at 90 to 100 ° C prepared in step (6) to the dry-aged slices in step (5) in a ratio of 1: 1 (w: v), about 4 to 7 It was pickled for 48 hours at ° C.

(8) The pickled slices of step (7) were taken out, dehydrated for 5 minutes, and then dry aged at about 1 ° C for 5 hours.

(9) Flavored red pepper paste was prepared by mixing traditional red pepper paste, starch syrup, sugar, and dark soy sauce in a weight ratio of 2:1:1:1.

(10) The taste red pepper paste of step (9) was added in a ratio of 1: 1 (w: w) to the dry-aged slices of step (8), and then aged at about 4-7 ° C. for 72 hours.

Manufacturing Example 2. Pickled Mushrooms in Flavored Red Pepper Paste

(1) Astringent Daebonggam was pretreated by removing gum and seeds, and white sugar was added to the pretreated Daebonggam in a weight ratio of 1: 1, aged at 25° C. for 7 days, and then mashed to prepare a fermented persimmon product.

(2) Add 50 g of kelp, 10 g of rice buds and 10 g of grapefruit rind to 1 L of purified water, boil at 100℃ for 10 minutes, cool to room temperature (20~25℃), and then add 10 mL of lemon juice and 5 mL of lime fruit juice. And 2 g of citric acid and 5 mL of fermented persimmon from step (1) were further added (mixed) to prepare a mixed kelp broth.

(3) Using the kelp mixed broth prepared in step (2), pickled red pepper paste mushroom was prepared in the same manner as steps (2) to (10) of Preparation Example 1.

Comparative Example 1. Pickled Mushrooms in Flavored Red Pepper Paste

Flavored red pepper paste pickled mushrooms were prepared by the method of Preparation Example 1, but flavored red pepper paste pickled mushrooms were prepared using fresh mushrooms No. 2 Sanmaru without using Chujae No. 2 raw mushrooms.

Comparative Example 2. Pickled Mushrooms in Flavored Red Pepper Paste

Taste red pepper paste pickled mushrooms were prepared by the method of Preparation Example 1, but taste red pepper paste pickled mushrooms were prepared using raw matsutake mushrooms without using Chujae No. 2 raw mushrooms.

Comparative Example 3. Pickled Mushrooms in Flavored Red Pepper Paste

Salted red pepper paste mushroom is prepared by the method of Preparation Example 1, but in step (1), without using 50 g of kelp, 10 g of radish, 10 g of anchovy, 10 g of jujube, 10 g of garlic and 10 g of green onion Using , Taste red pepper paste mushroom pickles were prepared.

Comparative Example 4. Pickled Mushrooms in Flavored Red Pepper Paste

The taste red pepper paste pickled mushrooms were prepared by the method of Preparation Example 1, but the dry aging configuration was omitted in steps (5) and (8), Taste red pepper paste mushroom pickles were prepared.

Comparative Example 5. Pickled Mushrooms in Flavored Red Pepper Paste

(1) 80 g of kelp was added to 1 L of purified water, boiled at 100 ° C for 5 minutes, and cooled to room temperature (20 to 25 ° C) to prepare kelp broth.

(2) Chujae No. 2 fresh shiitake mushrooms were cut into about 3 m to prepare slices.

(3) The slices prepared in step (2) were blanched at 100 ° C for 3 to 5 minutes.

(4) After washing the blanched slices in step (3) with running water, soaked in kelp broth prepared in step (1) at room temperature (20-25 ° C) for 2 hours.

(5) The slices soaked in step (4) were taken out, dehydrated for 10 minutes, and then dry aged at about 7° C. for 10 hours.

(6) Dark soy sauce, mirin, vinegar and sugar were mixed in a weight ratio of 1.5: 1.5: 0.5: 1.5, and then boiled at 100 ° C. for 20 minutes to prepare pickles.

(7) After adding the pickling solution in a hot state at 90 to 100 ° C prepared in step (6) to the dry-aged slices in step (5) in a ratio of 1: 1 (w: v), about 4 to 7 It was pickled for 48 hours at ° C.

(8) The pickled slices of step (7) were taken out, dehydrated for 5 minutes, and then dry aged at about -5 ° C for 1 hour.

(9) Flavored red pepper paste was prepared by mixing traditional red pepper paste, starch syrup, sugar, and dark soy sauce in a weight ratio of 2.5:1.5:0.5:0.5.

(10) The taste red pepper paste of step (9) was added in a ratio of 1: 1 (w: w) to the dry-aged slices of step (8), and then aged at about 4 to 7 ° C for one week.

Comparative Example 6. Pickled Mushrooms in Flavored Red Pepper Paste (No Addition of Soy Sauce)

(1) 50 g of kelp was added to 1 L of purified water, boiled at 100 ° C for 10 minutes, and cooled to room temperature (20 to 25 ° C) to prepare kelp broth.

(2) Chujae No. 2 fresh mushrooms were cut into about 3 mm to prepare slices.

(3) The slices prepared in step (2) were blanched at 100 ° C for 3 to 5 minutes.

(4) After washing the blanched slices in step (3) with running water, they were immersed in the kelp broth prepared in step (1) at room temperature (20-25 ° C) for 1 hour.

(5) The slices soaked in step (4) were taken out, dehydrated for 10 minutes, and then dry aged at about 1°C for 5 hours.

(6) Mirin, vinegar and sugar were mixed in a weight ratio of 1:1:1 and then boiled at 100°C for 10 minutes to prepare a pickle solution.

(7) After adding the pickling solution in a hot state at 90 to 100 ° C prepared in step (6) to the dry-aged slices in step (5) in a ratio of 1: 1 (w: v), about 4 to 7 It was pickled for 48 hours at ° C.

(8) The pickled slices of step (7) were taken out, dehydrated for 5 minutes, and then dry aged at about 1 ° C for 5 hours.

(9) Traditional red pepper paste, starch syrup, and sugar were mixed in a weight ratio of 2:1:1 to prepare flavored red pepper paste.

(10) The taste red pepper paste of step (9) was added in a ratio of 1: 1 (w: w) to the dry-aged slices of step (8), and then aged at about 4-7 ° C. for 72 hours.

Comparative Example 7. Pickled Mushrooms in Red Pepper Paste

Salted red pepper paste mushroom is prepared by the method of Preparation Example 2, but when preparing the kelp mixed broth in step (1), 70 g of kelp is added to 1 L of purified water, boiled at 100 ° C for 10 minutes, and then heated to room temperature (20 to 25 ° C). After cooling, it was prepared by further adding 20 mL of lemon juice and 2 g of citric acid.

Comparative Example 8. Pickled Mushrooms in Red Pepper Paste

The taste red pepper paste mushroom pickled was prepared by the method of Preparation Example 2, but when preparing the kelp mixed broth in step (1), 50 g of kelp, 5 g of bay leaves and 5 g of rice were added to 1 L of purified water and stirred at 100 ° C for 10 minutes. After boiling and cooling to room temperature (20~25℃), add 10 mL of lemon juice, 5 mL of lime juice, 5 mL of grapefruit seed extract, 3 mL of fermented persimmon, 2 mL of plum extract, and 2 g of vitamin C to mix kelp. Broth was prepared.

Example 1. Sensory test of pickled mushrooms in flavored red pepper paste

A sensory test was performed with the pickled red pepper paste mushroom prepared by the method of Preparation Example 1 and Comparative Examples 1 to 4. For the sensory test, a 7-point preference scale method was used, in which 1 point is very bad, 4 points is average, and 7 points are very good, by classifying aroma, taste, texture, and overall preference for 50 adult males and females.

Taste Gochujang Mushroom Pickled Comparison division Chujae No. 2 Mushroom Kelp dry aging Preparation Example 1 ○ ○ ○ Comparative Example 1 × ○ ○ Comparative Example 2 × ○ ○ Comparative Example 3 ○ × ○ Comparative Example 4 ○ ○ ×

As a result, the pickled mushrooms in spicy red pepper paste of Preparation Example 1 prepared through the process of dry aging using both Chujae No. 2 mushroom and kelp were all items compared to the pickled mushrooms in red pepper paste using only some of the above ingredients or prepared without dry aging. showed higher scores. Therefore, it was confirmed that the combination of all three components of Chujae No. 2 mushroom, kelp, and dry aging can be used to prepare flavored red pepper paste pickled mushrooms with excellent taste and aroma and improved texture. .

Sensory test of pickled mushrooms in red pepper paste division incense taste texture overall sign Preparation Example 1 5.52 6.12 6.18 5.88 Comparative Example 1 4.60 4.70 5.48 4.82 Comparative Example 2 4.72 4.76 5.30 4.78 Comparative Example 3 5.00 5.00 5.62 5.12 Comparative Example 4 5.10 5.22 4.70 5.14

Example 2. Sensory test of pickled mushrooms in taste red pepper paste according to manufacturing conditions

The results of the sensory test performed in the same manner as in Example 1 with the pickled red pepper paste mushrooms of Preparation Example 1 and Comparative Examples 5 and 6 are shown in Table 3 below.

Sensory test of pickled mushrooms in taste red pepper paste according to manufacturing conditions division incense taste texture overall sign Preparation Example 1 5.52 6.12 6.18 5.88 Comparative Example 5 5.06 5.10 5.44 5.16 Comparative Example 6 4.92 5.04 5.90 4.98

As a result, it was confirmed that the flavored red pepper paste mushroom pickles of Preparation Example 1 were more preferred by the evaluators compared to the taste red pepper paste pickled mushrooms of Comparative Examples 5 and 6. Therefore, under the conditions of Preparation Example 1, the addition of materials, immersion, dry aging, and pickling solution manufacturing conditions to prepare flavored red pepper paste pickled mushrooms, and also to use soy sauce when manufacturing flavored red pepper paste pickled mushrooms is the aroma, taste and texture of pickled mushrooms. could be further improved.

Example 3. Sensory test of pickled mushrooms in taste red pepper paste according to kelp broth manufacturing conditions

The results of the sensory test performed in the same manner as in Example 1 with the pickled red pepper paste mushrooms of Preparation Example 1, Preparation Example 2, and Comparative Examples 7 and 8 are shown in Table 4 below.

Sensory evaluation of pickled mushrooms in flavored red pepper paste according to kelp broth manufacturing conditions division incense taste texture overall sign Preparation Example 1 5.52 6.12 6.18 5.88 Preparation Example 2 6.40 6.52 6.54 6.50 Comparative Example 7 6.02 6.18 6.20 6.06 Comparative Example 8 6.12 6.30 6.24 6.18

As a result, Preparation Example 1 showed the lowest score, and Preparation Example 2, salted red pepper paste mushroom pickled, showed the highest score. Therefore, as in Preparation Example 2, it is judged that it is desirable to prepare flavored red pepper paste mushroom pickles using kelp mixed stock prepared by mixing appropriate amounts of kelp, rice buds, grapefruit peel, lemon juice, lime fruit juice, fermented persimmon and citric acid. do.

Example 4. Comparison of Salinity of Slices Pickled in Soy Sauce

The results of measuring the salinity of the slices pickled in the pickling solution of Preparation Example 1 and Preparation Example 2 (7) are shown in Table 5 below.

Salinity (%) of slices marinated in soy sauce pickling solution division Fragment of Preparation Example 1 Fragment of Preparation Example 2 salinity 1.8 1.7

As a result, the slices pickled in soy sauce pickles of Preparation Examples 1 and 2 of the present invention show a salinity of 1.7 to 1.8%, considering that the salinity of commercially available pickled soy sauce is about 4%, the pickled soy sauce of the present invention It was confirmed that the liquid could be prepared as a low-salt food.

Claims (5)

(1) preparing kelp broth by adding 45 to 55 g of kelp to 0.8 to 1.2 L of water, boiling and cooling;
(2) blanching the shiitake slices of Chujae No. 2 fresh shiitake mushrooms;
(3) washing the blanched slices in step (2) and soaking them in kelp broth prepared in step (1);
(4) taking out the slices soaked in step (3), dehydrating them, and then dry-aging them;
(5) mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 1.8 to 2.2:0.8 to 1.2:0.8 to 1.2:0.8 to 1.2 and then boiling to prepare pickles;
(6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4);
(7) taking out the pickled slices of step (6), dehydrating them, and then dry-aging them;
(8) preparing a flavored red pepper paste by mixing red pepper paste, starch syrup, sugar and soy sauce in a weight ratio of 1.8 to 2.2:0.8 to 1.2:0.8 to 1.2:0.8 to 1.2; and
(9) A method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste, characterized in that it is prepared by mixing the dry-aged slices in step (7) with the taste red pepper paste prepared in step (8) and then aging. delete According to claim 1,
The step (1) is boiled at 90 ~ 100 ℃ for 8 ~ 12 minutes, and then cooled to prepare kelp broth,
The step (2) is blanched at 90 to 100 ° C for 3 to 5 minutes,
Step (3) is soaked in the kelp broth for 50 to 70 minutes,
Step (4) is dry aged at -2 to 4 ° C for 4 to 6 hours,
The step (5) is boiled at 90 ~ 100 ℃ for 8 ~ 12 minutes to prepare a pickle,
The step (6) is pickled for 24 to 72 hours at 4 to 7 ℃,
Step (7) is dry aged at -2 to 4 ° C for 4 to 6 hours,
The step (9) is a method for producing pickled mushrooms in Chujae No. 2 taste red pepper paste, characterized in that it comprises the step of aging for 2 to 4 days at 4 ~ 7 ℃. The method of claim 3, wherein the kelp broth in step (1) is prepared by adding 45 to 55 g of kelp, 8 to 12 g of rice buds, and 8 to 12 g of grapefruit rind to 0.8 to 1.2 L of water. After boiling and cooling for minutes, Chujae No. 2 flavored red pepper paste mushroom pickled, characterized in that it is prepared by further adding 8 to 12 mL of lemon juice, 4 to 6 mL of lime juice, 4 to 6 mL of fermented persimmon, and 1.5 to 2.5 g of citric acid. Manufacturing method of. Chujae No. 2 flavored red pepper paste pickled mushrooms prepared by the method of any one of claims 1, 3, and 4.