KR102671132B1 - Manufacturing method of low-salt pickled vegetables with excellent preference and texture - Google Patents

Abstract

The present invention relates to a method for manufacturing low-salt pickled vegetables with excellent palatability and texture, and more specifically, to a pickling liquid raw material mixing step of mixing purified water, vinegar, organic acid, low sodium salt, sugar mixture, and wild wild vegetable mixture, and mixing the pickling liquid raw materials. A pickling liquid manufacturing step of preparing a pickling liquid by heating the mixture prepared through the steps, a natural preservative mixing step of mixing a natural preservative into the pickling liquid prepared through the pickling liquid manufacturing step, and a natural preservative mixing step. It consists of a low-temperature ripening step in which vegetables are immersed in a mixed pickling liquid and then ripened at low temperature.
The method of producing low-salt pickled vegetables using the above process not only has excellent palatability and preservation properties and improves texture due to the short ripening period, but also provides pickled vegetables that exhibit blood pressure lowering and antioxidant effects.

Description

Method for manufacturing low-salt pickled vegetables with excellent palatability and texture {MANUFACTURING METHOD OF LOW-SALT PICKLED VEGETABLES WITH EXCELLENT PREFERENCE AND TEXTURE}

The present invention relates to a method for producing low-salt pickled vegetables with excellent palatability and texture. More specifically, it provides pickled vegetables that not only have excellent palatability and preservation properties and improve texture due to a short ripening period, but also exhibit blood pressure lowering and antioxidant effects. This relates to a method of manufacturing low-salt pickles with excellent preference and texture.

Pickles are Western-style pickles made by adding various spices to vegetables or fruits. Because vegetables and fruits can be preserved for a long period of time and easily consumed, various types of pickles have been manufactured and consumed.

Pickles are made mainly from vegetables or fruits, and are often flavored with spices. Spices vary depending on the ingredients, but generally include bay leaves, cinnamon, nutmeg, dill, parsley, sage, and red pepper. Red pepper, garlic, and black pepper are used, but most of them do not suit the preferences of Westerners or use common ingredients, which has the problem of low preference for Koreans and relatively low pharmacological efficacy.

Meanwhile, the prior art related to the production of pickles includes Korean Patent Registration No. 10-0460733, “Green Tea Pickle Manufacturing Method,” which includes a blanching step of blanching green tea leaves, which are raw materials, in boiling water, water, and the water. A seasoning liquid manufacturing step of making a seasoning liquid by mixing 50 to 70 parts by weight of salt, 25 to 35 parts by weight of vinegar, and 25 to 35 parts by weight of sugar per 100 parts by weight, immersing the blanched green tea leaves in the seasoning liquid using a pressing means, sealing, and maturing. Shiki includes the step of blanching cucumbers and various vegetables in boiling water, including the ripening step, and has the problem of deteriorating the freshness and texture of the vegetables and destroying various nutrients contained in the vegetables during the blanching process.

In addition, the above prior art had a problem in that the content of salt contained in the seasoning liquid was too high, resulting in a strong salty taste, resulting in low preference and adversely affecting the health of the eater.

Korean Patent Registration No. 10-0261672 (2000.04.20.) Korean Patent Registration No. 10-0460733 (2004.11.30.)

The purpose of the present invention is to provide a low-salt pickled vegetable that exhibits excellent palatability and preservation properties, improves texture due to a short ripening period, and has blood pressure lowering and antioxidant effects while also exhibiting excellent palatability, and a method for producing the same.

The purpose of the present invention is to make pickles by mixing 100 parts by weight of purified water, 15 to 25 parts by weight of vinegar, 0.5 to 1.5 parts by weight of organic acid, 0.5 to 1.5 parts by weight of low chlorine salt, 2 to 3 parts by weight of sugar mixture, and 0.5 to 1 part by weight of wild wild grass mixture. A liquid raw material mixing step, a pickling liquid manufacturing step of preparing a pickling liquid by heating the mixture prepared through the pickling liquid raw material mixing step at a temperature of 80 to 90° C. for 30 to 50 minutes, and a pickling liquid manufacturing step prepared through the pickling liquid manufacturing step. It consists of a natural preservative mixing step of mixing 1 to 3 parts by weight of a natural preservative with 100 parts by weight of pickling liquid, and a low-temperature ripening step of immersing vegetables in a pickling liquid mixed with natural preservatives through the natural preservative mixing step and then ripening them at a low temperature. The organic acid is made by mixing lactic acid and acetic acid in a ratio of 1:1 by weight, and the low-salt salt is composed of 25 to 40 parts by weight of potassium chloride per 100 parts by weight of salt, and the salt is composed of sea salt, reconstituted salt, rock salt, native salt, and bamboo salt. It consists of one or more selected from the group, and the wild and wild herb mixture consists of one or more selected from the group consisting of Cudrania, Puk Gukchae, Sedum, Geumbulcho and Byeok Paulownong, and the natural preservative is 2 to 10 parts by weight of yuzu seed oil per 100 parts by weight of yuzu juice. This can be achieved by providing a method for producing low-salt pickles with excellent palatability and texture, which are made by mixing parts by weight.

In the present invention, pickles and pickled vegetables are used interchangeably as the case may be, and both terms refer to Western-style pickles made by adding various spices to vegetables or fruits, and those skilled in the art in the field to which the present invention pertains will Of course, it is a term that is widely used interchangeably even among the general public. Therefore, it is obvious to those skilled in the art that pickled vegetables and pickles only refer to the same object by different terms, and that the possibility of using fruit is excluded in the case of pickled vegetables, or that the two terms do not refer to different objects.

According to a preferred feature of the present invention, the wild herb mixture is composed of 100 parts by weight of Cudrania, 50 to 100 parts by weight of Pungukchae, 50 to 100 parts by weight of Sedum, 50 to 100 parts by weight of Geumbulcho, and 5 to 100 parts by weight of Paulownia.

According to a more preferred feature of the present invention, the sugar mixture is made by mixing 80 to 120 parts by weight of sugar with 100 parts by weight of coconut water.

According to a more preferred feature of the present invention, the low-temperature aging step is performed at a temperature of 1 to 5° C. for 3 to 5 days.

In the present invention, the vegetables may be one or more selected from the group consisting of carrots, onions, cucumbers, paprika, radishes, tomatoes, green peppers, cabbage, cauliflower, carrots, beets, mushrooms, cherries and olives. Not limited.

Pickled vegetables produced by the method of producing pickled vegetables according to the present invention exhibit excellent palatability and preservability, and are characterized by improved texture due to a short ripening period, as well as blood pressure lowering and antioxidant effects.

Figure 1 is a flowchart showing a method of manufacturing low-salt pickled vegetables with excellent preference and texture according to the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but the purpose is to provide a detailed description so that a person skilled in the art can easily carry out the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method for producing low-salt pickled vegetables with excellent palatability and texture according to the present invention includes a pickling liquid raw material mixing step (S101) of mixing purified water, vinegar, organic acid, low-salt salt, a sugar mixture, and a wild vegetable mixture, and the pickling liquid raw material mixing step (S101). ), a pickling liquid preparation step (S103) of preparing a pickling liquid by heating the mixture prepared through the pickling liquid preparation step (S103), a natural preservative mixing step (S105) of mixing a natural preservative with the pickling liquid prepared through the pickling liquid preparation step (S103), and Through the natural preservative mixing step (S105), vegetables are immersed in a pickling liquid mixed with natural preservatives and then ripened at a low temperature (S107).

The pickling liquid raw material mixing step (S101) is a step of mixing purified water, vinegar, organic acid, low-sodium salt, a sugar mixture, and a wild vegetable mixture, including 100 parts by weight of purified water, 15 to 25 parts by weight of vinegar, 0.5 to 1.5 parts by weight of organic acid, and low salt. It is preferably made by mixing 0.5 to 1.5 parts by weight of salt, 2 to 3 parts by weight of sugar mixture, and 0.5 to 1 part by weight of wild and wild grass mixture.

The organic acid contains 0.5 to 1.5 parts by weight, and even if the pickling liquid is prepared under low-salt conditions, it not only plays a role in improving the decrease in pickling speed due to low osmotic effect due to low salt, but also lowers the pH of the pickling liquid under low-salt conditions to preserve vegetables. Abnormal fermentation can be suppressed during low-temperature ripening by providing growth inhibition and killing effects on contaminating bacteria.

That is, in general, pickling liquids under low-salt conditions not only have a reduced pickling effect, but also have a low effect of killing contaminated bacteria and inhibiting their growth, so there is a high possibility of the growth of contaminated bacteria after pickling vegetables, and abnormal fermentation occurs, deteriorating the quality of pickles. However, adding an organic acid as in the present invention not only improves the pickling effect of the pickling liquid, but also lowers the pH of the pickling liquid to inhibit the growth of contaminating bacteria and kill the vegetables during the pickling process, thereby preventing abnormal fermentation. Controlled pickles of excellent quality can be provided.

At this time, the organic acid may be composed of one or more selected from the group consisting of citric acid, oxalic acid, acetic acid, formic acid, pyruvic acid, fumaric acid, malic acid, and lactic acid. It is preferable that lactic acid and acetic acid are mixed at a weight ratio of 1:1.

In addition, if the content of the organic acid is less than 0.5 parts by weight, the effect is minimal, and if the content of the organic acid exceeds 1.5 parts by weight, the effect is not significantly improved, and the preference of pickles is reduced due to the strong sour taste and smell of the organic acid. This is undesirable because it may decrease.

In addition, the low-salt salt contains 0.5 to 1.5 parts by weight, and serves to improve the health of eaters by providing a pickling effect to the pickles produced through the present invention while exhibiting low salinity. 25 to 40 parts by weight of potassium chloride per 100 parts by weight of salt. It is preferable that it consists of parts by weight.

Low-salt salt prepared by mixing potassium chloride as described above has low salinity and imparts a salty taste, so it improves the preference of pickles and does not cause an increase in blood pressure in the drinker. If the potassium chloride content is less than 25 parts by weight, The effect is insignificant, and if the content of potassium chloride exceeds 40 parts by weight, the salty taste imparting effect due to low-salt salt may be excessively reduced, which is not desirable.

At this time, it is more preferable that the salt is made of one or more selected from the group consisting of sea salt, re-salted salt, rock salt, native salt, and bamboo salt. The salts listed above not only provide a salty taste, but also supply various nutrients such as minerals, etc. It can improve your health.

If the content of the low-salt salt is less than 0.5 parts by weight, the pickling effect of the pickling liquid on vegetables is excessively reduced, and if the content of the low-salt salt exceeds 1.5 parts by weight, the pickling effect of the pickling liquid on vegetables is not significantly improved. This is undesirable because the salinity of the pickles produced may become excessively high.

In addition, the sugar mixture contains 2 to 3 parts by weight and is made by mixing 80 to 120 parts by weight of sugar with 100 parts by weight of coconut water. The sugar mixture composed of the above ingredients imparts a sweet taste to the pickle produced through the present invention. It not only improves preference by providing pickles, but also reduces the pungent taste or aroma unique to various vegetables, allowing pickles with improved preference to be provided.

In particular, the coconut water improves the preference of pickles due to its unique sweetness and aroma, and making pickles further improves preference by reducing the pungent taste and aroma unique to vegetables, and the potassium component contained in large amounts in coconut water When consumed, it not only improves the health of the eater by discharging sodium from the body, but also has a moisture replenishment effect as it is rich in minerals.

If the content of the sugar mixture is less than 2 parts by weight, the effect is minimal, and if the content of the sugar mixture exceeds 3 parts by weight, the effect is not significantly improved, and the sugar content of the pickle is too high, reducing preference. This is undesirable because it can have a negative impact on the health of the eater.

In addition, the wild herb mixture contains 0.5 to 1 part by weight and is composed of one or more selected from the group consisting of Cudrania, Puk Gukchae, Sedum, Geumbulcho, and Byeok Paulownong, including 100 parts by weight of Cudrania, 50 to 100 parts by weight of Guk Gukchae, and 50 to 50 parts by weight of Sedum. It is preferably composed of 100 parts by weight, 50 to 100 parts by weight of Geumbulcho, and 50 to 100 parts by weight of Byeokgung.

Containing a mixture of wild grasses composed of the above ingredients provides a pickle with excellent antioxidant effect. It is preferable to use wild wild grasses after drying them and then roasting them at a temperature of 60 to 80°C. The wild grasses dried and roasted through the above process are Not only is the elution amount of the active ingredient significantly improved, but the unique aroma and bitter taste are removed, so the preference for pickles is not reduced.

The Gujippong contains a large amount of flavonoid-based ingredients, glutamic acid, rutin, vitamins B ₁ , B ₂ , and aspartic acid, and is effective in anti-cancer, hangover relief, liver and kidney protection, yin blood protection, blood circulation, diabetes, and high blood pressure. It is known to be good, and since the Gujimul fruit does not have the unpleasant odor generated from Gujimulberry leaf powder, the stem or root of Gujimulberry, etc., it is preferable to use the fruit as an ingredient of Gujimulberry.

In addition, the cuckoo root is a perennial herb whose roots are dried well and used as a medicine. It has the effect of treating fever, detoxification, small intestine, colic, stomach oil, muscle pain, and antioxidant. It treats diseases caused by heat poisoning and acts on the central nervous system to treat various diseases. It treats paralysis and has a tonic effect, treating chronic fatigue, nervous breakdown, and optic nerve atrophy.

In addition, the above-mentioned sedum is a perennial herb of the dicotyledonous plant Rosaceae Sedum family. The leaves usually grow in groups of 3, have no petioles, and are long oval or lanceolate. In oriental medicine, they are called bulgamcho and are effective for fever relief, detoxification, bruising, liver cirrhosis and snake bites. It is known to be rich in calcium, contains a large amount of vitamin C, sedohemtulose and phosphoric acid, and has a sour taste that promotes appetite and has the effect of lowering cholesterol levels, preventing adult diseases.

In addition, Geumbulcho is a perennial herb that grows in the mountains and fields of various parts of Korea, and shows excellent antioxidant effects.

In addition, Paulownia is a deciduous tree of the dicotyledonous plant Dipanhwa group, Malvaceae family, and grows on roadsides in lowlands. Its leaves contain essential oil, tannin, organic acids, alkaloids, choline, and betaine, and exhibit excellent antioxidant effects. .

If the content of the wild and wild grass mixture is less than 0.5 parts by weight, the above effect is insignificant, and if the content of the wild and wild grass mixture exceeds 1 part by weight, the preference of the pickle may decrease, which is not preferable.

The pickling liquid manufacturing step (S103) is a step of preparing pickling liquid by heating the mixture prepared through the pickling liquid raw material mixing step (S101), and the mixture prepared through the pickling liquid raw material mixing step is heated at 80 to 90 ° C. It is preferable that the process of preparing the pickling liquid is carried out by heating at a temperature of 30 to 50 minutes.

In the pickling liquid manufacturing step (S103), if the heating temperature is less than 80°C or the heating time is less than 30 minutes, the elution of the active ingredient from the wild and wild grass components contained in the mixture does not proceed sufficiently, and if the heating temperature exceeds 90°C or the heating If the time exceeds 50 minutes, it is undesirable because the destruction of the active ingredients extracted from wild and wild grass components may progress excessively.

The natural preservative mixing step (S105) is a step of mixing a natural preservative with the pickling liquid prepared through the pickling liquid production step (S103). 100 parts by weight of the pickling liquid prepared through the pickling liquid production step (S103) It is preferably made by mixing 1 to 3 parts by weight of a natural preservative. In this case, the natural preservative is preferably made by mixing 2 to 10 parts by weight of citron seed oil with 100 parts by weight of citron juice.

When a natural preservative consisting of the above ingredients is contained, it not only improves the taste and aroma of the pickle, increasing its preference, but also improves preservation by suppressing deterioration of the pickle due to its strong antibacterial effect. It is also contained in citron, a natural preservative ingredient. Due to the active ingredients, it is possible to provide pickles with excellent antioxidant effects. If the content of the natural preservative is less than 1 part by weight, the above effect is minimal, and if the content of the natural preservative exceeds 3 parts by weight, the above effect is reduced. This is undesirable because the preference for pickles may be excessively reduced without significant improvement.

The low-temperature ripening step (S107) is a step of low-temperature ripening after immersing vegetables in a pickling liquid mixed with natural preservatives through the natural preservative mixing step (S105). It is preferable that the vegetables are immersed in the mixed pickling liquid and then aged at a low temperature of 1 to 5°C for 3 to 5 days.

By going through the low-temperature ripening step (S107), which is carried out through the above process, even if the salinity of the pickling liquid is low, the growth of mold or harmful bacteria is suppressed during the ripening process, thereby suppressing the occurrence of abnormal fermentation phenomenon, and the short ripening period keeps the vegetables crisp. Pickles that maintain their texture can be provided.

At this time, the vegetables are preferably made of one or more selected from the group consisting of carrots, onions, cucumbers, paprika, radishes, tomatoes, green peppers, cabbage, cauliflower, carrots, beets, mushrooms, cherries and olives.

If the ripening temperature in the low-temperature ripening step (S107) is less than 1°C, the ripening efficiency of the pickle decreases, and if the ripening temperature exceeds 5°C, mold or harmful bacteria proliferate in the pickle during the ripening process, causing an abnormal presentation phenomenon. You can.

In addition, if the ripening period in the low-temperature ripening step (S107) is less than 3 days, the ripening of the pickle may not proceed properly and the taste and flavor of the pickle may deteriorate, and if the ripening period exceeds 5 days, the ripening is completed. It is not desirable to continue the ripening process afterward.

Hereinafter, the method for producing low-salt pickles with excellent preference and texture according to the present invention and the physical properties of low-salt pickles produced by the method will be described using examples.

<Preparation Example 1> Preparation of organic acid

Organic acid was prepared by mixing lactic acid and acetic acid in a 1:1 weight ratio.

<Preparation Example 2> Preparation of low salt salt

Low-salt salt was prepared by mixing 33 parts by weight of potassium chloride with 100 parts by weight of salt (sea salt).

<Preparation Example 3> Preparation of sugar mixture

A sugar mixture was prepared by mixing coconut water and sugar in a 1:1 weight ratio.

<Preparation Example 4> Preparation of wild and wild grass mixture

100 parts by weight of Kujippong, 75 parts by weight of Gukchae, 75 parts by weight, 55 parts by weight of Geumbulcho, and 75 parts by weight of Byeokgung were mixed, dried, and roasted at a temperature of 70° C. for 20 minutes to prepare a wild and wild herb mixture.

<Preparation Example 5> Preparation of natural preservative

A natural preservative was prepared by mixing 6 parts by weight of citron seed oil with 100 parts by weight of citron juice.

<Example 1>

100 parts by weight of purified water, 20 parts by weight of vinegar, 1 part by weight of organic acid prepared through Preparation Example 1, 1 part by weight of low chlorine salt prepared through Preparation Example 2, 2.5 parts by weight of sugar mixture prepared through Preparation Example 3 And 0.8 parts by weight of the wild and wild grass mixture prepared in Preparation Example 4 was mixed and heated at a temperature of 85° C. for 40 minutes to prepare a pickling liquid, and 100 parts by weight of the prepared pickling liquid was mixed with the natural preservative prepared in Preparation Example 5. After mixing 2 parts by weight, vegetables (cucumbers) were immersed and aged at a low temperature of 3°C for 4 days to prepare low-salt pickled vegetables with excellent palatability and texture.

<Example 2>

The same procedure as Example 1 was carried out, but low-salt pickled vegetables with excellent palatability and texture were prepared by low-temperature aging at 1°C for 3 days.

<Example 3>

The same procedure as Example 1 was carried out, but low-salt pickled vegetables with excellent palatability and texture were prepared by low-temperature aging at 5°C for 5 days.

<Example 4>

Proceed in the same manner as in Example 1, but by mixing 1 part by weight of a natural preservative, low-salt pickled vegetables with excellent palatability and texture were prepared.

<Example 5>

Proceed in the same manner as in Example 1, but by mixing 3 parts by weight of a natural preservative, low-salt pickled vegetables with excellent palatability and texture were prepared.

<Example 6>

Proceed in the same manner as in Example 1, but by mixing 0.5 parts by weight of organic acid, low-salt pickled vegetables with excellent palatability and texture were prepared.

<Example 7>

Proceed in the same manner as Example 1, but by mixing 1.5 parts by weight of organic acid, low-salt pickled vegetables with excellent palatability and texture were prepared.

<Comparative Example 1>

A pickling liquid was prepared by mixing 20 parts by weight of vinegar, 5 parts by weight of salt, and 2.5 parts by weight of sugar with 100 parts by weight of purified water and heating at a temperature of 85°C for 40 minutes. Vegetables (cucumbers) were added to 100 parts by weight of the prepared pickling liquid. Pickled vegetables were prepared by immersing and low-temperature aging at 3°C for 4 days.

<Comparative Example 2>

Pickled vegetables were prepared in the same manner as in Comparative Example 1, but aged at a temperature of 10°C for 10 days.

<Comparative Example 3>

The same procedure as in Example 1 was carried out, but pickled vegetables were prepared by mixing 0.1 part by weight of a natural preservative.

<Comparative Example 4>

The same procedure as in Example 1 was carried out, but pickled vegetables were prepared by mixing 10 parts by weight of a natural preservative.

<Comparative Example 5>

The same procedure as Example 1 was carried out, but pickled vegetables were prepared by mixing 0.1 parts by weight of organic acid.

<Comparative Example 6>

The same procedure as Example 1 was carried out, but pickled vegetables were prepared by mixing 5 parts by weight of organic acid.

The taste, aroma, texture, and overall preference of the pickles prepared through Examples 1 to 7 and Comparative Examples 1 to 6 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of pickles were surveyed using a 5-point scale among 50 test subjects and then expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the low-salt pickles prepared through Examples 1 to 7 of the present invention are excellent in taste, aroma, texture, and overall preference.

On the other hand, the pickles manufactured through Comparative Example 1 did not contain organic acids and could not be sufficiently pickled through the low-temperature aging process, resulting in a decrease in taste and aroma. Like Comparative Example 2, the pickles were manufactured through the maturing process at a relatively high temperature and time. It can be seen that the texture of pickled vegetables is excessively reduced.

In addition, it can be seen that when the content of organic acid is too high, as in Comparative Example 6, the taste, aroma, and texture of pickled vegetables are all reduced.

In addition, the preservation properties of the pickled vegetables prepared through Examples 1 to 7 and Comparative Examples 1 to 6 were measured and are shown in Table 2 below.

{However, the preservability of pickled vegetables was measured by measuring the change in texture after leaving the prepared pickled vegetables at a temperature of 22°C for 10 days.

The texture was measured by surveying 50 test subjects using a 5-point scale and then expressing the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 2>

As shown in Table 2, it can be seen that the pickled vegetables prepared through Examples 1 to 7 of the present invention have excellent preservability.

On the other hand, in Comparative Example 1, the preservability was low because it did not contain any preservatives or organic acids, and in Comparative Example 2, the initial texture was low because the aging process was too long. In Comparative Example 6, the initial texture was low because it contained too much organic acid. You can see that

In addition, the antioxidant activity of pickled vegetables prepared through Examples 1, 4, 5 and Comparative Examples 1 to 4 was measured and shown in Table 3 below.

{However, the antioxidant activity of pickled vegetables was measured using the hydrogen electron donating ability of the pickled vegetables, and 35 mL of DPPH (1,1-diphenyl-2-picryl hydrazyl) reagent was mixed with 0.5 mL of the extracted sample. After reacting the mixed sample in the dark for 30 minutes, the absorbance was measured at 517 nm and calculated using the following equation.

Electron donation capacity = 100 - (A/B × 100)

A: Absorbance of sample addition group

B: Absorbance of sample-free group}

<Table 3>

As shown in Table 3, it can be seen that the pickled vegetables prepared through Examples 1, 4, and 5 of the present invention have excellent antioxidant activity, and Example 5, in which the content of natural preservatives is increased, further improves antioxidant activity. You can.

On the other hand, in Comparative Examples 1 and 2, the antioxidant activity was reduced because the wild and wild grass mixture was not contained, and in Comparative Example 4, the antioxidant activity was not significantly improved compared to Example 5, despite the excessive use of natural preservatives.

Therefore, the method for producing pickled vegetables with excellent palatability and texture according to the present invention provides pickled vegetables that not only exhibit excellent palatability and preservation properties and improve texture due to a short maturation period, but also exhibit blood pressure lowering and antioxidant effects.

The various embodiments described above may be embodied in other specific forms without departing from the technical idea and essential features. Accordingly, the above detailed description should not be construed as restrictive in all respects and should be considered illustrative. The scope of the various embodiments should be determined by a reasonable interpretation of the appended claims, and all changes within the equivalent scope of the various embodiments are included in the scope of the various embodiments. In addition, claims that do not have an explicit reference relationship in the patent claims can be combined to form an embodiment or included as a new claim through amendment after filing.

S101 ; Pickling liquid raw material mixing stage
S103 ; Pickling liquid manufacturing stage
S105 ; Natural preservative mixing step
S107 ; Low-temperature ripening stage

Claims (5)

A pickling liquid raw material mixing step of mixing 100 parts by weight of purified water, 15 to 25 parts by weight of vinegar, 0.5 to 1.5 parts by weight of organic acid, 0.5 to 1.5 parts by weight of low chlorine salt, 2 to 3 parts by weight of a sugar mixture, and 0.5 to 1 part by weight of a wild grass mixture;
A pickling liquid production step of preparing a pickling liquid by heating the mixture prepared through the pickling liquid raw material mixing step at a temperature of 80 to 90° C. for 30 to 50 minutes;
A natural preservative mixing step of mixing 1 to 3 parts by weight of a natural preservative with 100 parts by weight of the pickling liquid prepared through the pickling liquid manufacturing step; and
It consists of a low-temperature ripening step of immersing vegetables in a pickling liquid mixed with natural preservatives through the natural preservative mixing step and then ripening them at low temperature,
The organic acid is made by mixing lactic acid and acetic acid in a 1:1 ratio by weight,
The low-salt salt consists of 25 to 40 parts by weight of potassium chloride per 100 parts by weight of salt,
The salt consists of one or more selected from the group consisting of sea salt, re-salted salt, rock salt, native salt, and bamboo salt,
The sugar mixture is made by mixing 80 to 120 parts by weight of sugar with 100 parts by weight of coconut water,
The wild herb mixture consists of 100 parts by weight of kkujippong, 50 to 100 parts by weight of gukchae, 50 to 100 parts by weight of sedum, 50 to 100 parts by weight of Geumbulcho, and 50 to 100 parts by weight of paulownia,
The natural preservative is made by mixing 2 to 10 parts by weight of citron seed oil with 100 parts by weight of citron juice,
A method of producing pickled vegetables, characterized in that the low-temperature ripening step is performed for 3 to 5 days at a temperature of 1 to 5 ° C.
delete delete delete In claim 1,
A method for producing pickled vegetables, characterized in that the vegetables are one or more selected from the group consisting of carrots, onions, cucumbers, paprika, radishes, tomatoes, bell peppers, cabbage, cauliflower, carrots, beets, mushrooms, cherries and olives. .