KR19990011592A - Preparation of Garlic Soap Pickle and Processing Method - Google Patents
Preparation of Garlic Soap Pickle and Processing Method Download PDFInfo
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- KR19990011592A KR19990011592A KR1019970034731A KR19970034731A KR19990011592A KR 19990011592 A KR19990011592 A KR 19990011592A KR 1019970034731 A KR1019970034731 A KR 1019970034731A KR 19970034731 A KR19970034731 A KR 19970034731A KR 19990011592 A KR19990011592 A KR 19990011592A
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 40
- 235000004611 garlic Nutrition 0.000 title claims abstract description 39
- 235000021110 pickles Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 238000003672 processing method Methods 0.000 title abstract description 4
- 239000000344 soap Substances 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract 3
- 239000006002 Pepper Substances 0.000 claims abstract 3
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract 3
- 235000017804 Piper guineense Nutrition 0.000 claims abstract 3
- 230000032683 aging Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims 2
- 235000013599 spices Nutrition 0.000 claims 1
- 238000007654 immersion Methods 0.000 abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 230000007721 medicinal effect Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 150000003839 salts Chemical class 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000005070 ripening Effects 0.000 abstract description 4
- 244000147568 Laurus nobilis Species 0.000 abstract description 3
- 235000017858 Laurus nobilis Nutrition 0.000 abstract description 3
- 235000005212 Terminalia tomentosa Nutrition 0.000 abstract description 3
- 230000002421 anti-septic effect Effects 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 206010002091 Anaesthesia Diseases 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 206010018612 Gonorrhoea Diseases 0.000 abstract description 2
- 230000037005 anaesthesia Effects 0.000 abstract description 2
- 230000001754 anti-pyretic effect Effects 0.000 abstract description 2
- 239000002221 antipyretic Substances 0.000 abstract description 2
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 208000001786 gonorrhea Diseases 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 208000004296 neuralgia Diseases 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 235000019645 odor Nutrition 0.000 abstract 3
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 17
- 238000011282 treatment Methods 0.000 description 6
- 238000005554 pickling Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000013095 identification testing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000003533 narcotic effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
본 발명 마늘쫑 피클의 가공방법을 상세하게 설명한다.The processing method of the garlic clove pickle of the present invention will be described in detail.
1) 원료의 전처리공정1) Pretreatment Process of Raw Material
수분함수율(80% 이상)이 높은 싱싱한 마늘쫑으로 선별하여 10cm 길이로 세절하여 흐르는 물에 씻어서 물기를 제거한다.It is selected with fresh garlic 높은 with high water content (more than 80%), cut into 10cm lengths and washed in running water to remove water.
2) 부원료 담금액 공정2) Subsidiary immersion process
숙성 완료기에 접어들어 아삭아삭한 조직감과 마늘쫑 본래의 백색과 녹색의 중간색으로 아른아른한 연노란 색감을 균일하게 유지하고, 오랜시간 담금과정에서 느낄 수 있는 異味(이미)와 異臭(이취)를 방지하기 위하여 다음과 같은 처리를 한다.In the ripening period, the crispy texture and garlic 중간 's original white and green intermediate color keep the soft yellowish color evenly and prevent the odor and smell that can be felt during the soaking process for a long time. Do the following:
세절한 마늘쫑 담금액 중량에 대하여 조직감에 영향을 주는 산농도는 1.7~2.5 중량%, 염농도는 10중량%로 하고 담금용액은 마늘쫑 원료중량의 2배로 계산하여 충분히 잠길 수 있도록 해준다.The acid concentration affecting the texture of finely prepared garlic 쫑 solution weight is 1.7 ~ 2.5% by weight, the salt concentration is 10% by weight, and the immersion solution is calculated as twice the weight of garlic 쫑 raw material so that it can be sufficiently immersed.
그리고 색택의 안정화 및 異味(이미)와 異臭(이취)를 방지하고 방부효과를 높이면서 마늘향을 가리움(masking) 시킬 수 있는 조절제(agent)로서 향료를 선정하여 만든 향미보강 조미액에다 담금공정을 실시한다.In addition, the immersion process is carried out in flavor-enriched seasonings made by selecting fragrances as agents that can mask the garlic aroma while preventing color stabilization and preventing odors and odors. do.
3) 담금액 조성3) immersion
담금액 제조는 마늘쫑 원료중량에 대하여 종기(腫氣)에 약용효과가 좋은 월계수잎 0.09 중량%, 마취(痲醉), 방부(防腐)에 약용효과로 알려진 정향 0.4 중량%, 발한(發汗), 해열(解熱)에 좋다는 통계피 0.5 중량%, 임질(淋疾), 신경통(神經痛), 건위(健胃)에 약용효과가 알려진 통후추 0.5 중량%를 첨가한다.The preparation of the immersion solution consisted of 0.09% by weight of laurel leaves with good medicinal effects on boils, 0.4% by weight of cloves known for medicinal effects on anesthesia and antiseptics, sweating and antipyretic. Add 0.5% by weight of statistically good pepper, 0.5% by weight of pepper, known for its medicinal effects, gonorrhea, neuralgia, and dry stomach.
이상과 같이 제조한 용액에 마늘쫑을 침수시켜서 25℃ 항온기(incubator)에서 14일간 숙성시켰다.The solution prepared as above was immersed in garlic 쫑 and aged for 14 days in a 25 ℃ incubator (incubator).
4) 저장 조미액 제조4) Storage Seasoning Preparation
상온에 보관 할 경우 1년이상 경과해도 상품성유지가 충분한 마늘쫑 숙성제품을 당작용에 의해 미생물의 생육이 억제되는 시료 20 중량% 당용액에 담구어서 다른 살균공정을 거치지 않고서도 품질유지가 되도록 하였다.When stored at room temperature, garlic 쫑 matured products with sufficient merchandise retention even after 1 year or so were immersed in 20% by weight sugar solution of the sample which inhibits the growth of microorganisms by sugar action to maintain quality without any other sterilization process.
그러나, 상온에 보관된 제품보다는 더 아삭거리고 신선한 맛을 즐기기 위해서는 차가운 상태로 섭취하도록 권장한다.However, in order to enjoy a crisper and fresher taste than products stored at room temperature, it is recommended to eat cold.
Description
본 발명은 마늘쫑을 절단하여 각종 부원료 등을 혼합하여 일정기간 숙성시킨 형태로서, 피클 고유의 향과 맛을 지니고 우수한 색택과 조직감을 오래토록 유지할 수 있는 피클제조 및 그 가공방법에 관한 것이다.The present invention relates to a pickle manufacturing method and a processing method of cutting garlic chopped, mixed with various subsidiary ingredients, and the like and ripening for a certain period of time.
지금까지 마늘이 각종 식품가공시 조미소재로 이용되거나 의약품으로 이용되고 있는 것은 거의 뿌리부분이었고, 본 발명에서 사용한 마늘쫑은 마늘처럼 좋은 효능을 가지고 있슴에도 불구하고 식품제조시 그다지 각광받지 못하고 있던 것이므로 마늘쫑의 소비활성화 방안을 모색하여 그 이용도를 높이고자 한다.Until now, garlic has been used as a seasoning material or as a medicine when processing various foods, and the garlic 에서 used in the present invention has not been in the spotlight during food manufacturing despite having good efficacy as garlic. To find ways to revitalize consumption and to increase its utilization.
따라서 제조된 마늘쫑 피클을 식용하므로써 마늘이 가진 향균력, 항암작용 등등 각종 생리활성도 그대로 지니게 되고, 함항화합물과 더불어 pH(3.6 부근)가 낮은 초절임 상태로 제조 되었으므로 식욕증진, 장내제균 등의 효과가 있으며, 현대인의 식습관에서 등한시되고 있는 섬유소의 좋은 급원으로 변통에 보다 효과적이다.Therefore, by using the prepared garlic 쫑 pickles, it has various physiological activities such as antibacterial activity, anti-cancer effect, etc. of garlic, and it is produced with low pickling state with low pH (near 3.6) along with the narcotic compound. It is a good source of fiber, which is neglected in modern people's eating habits, and is more effective in changing the body.
본 발명은 특히, 한국인이 좋아하는 마늘 특유의 향미를 가진 피클로서 먹은후에 입안에 남을 수 있는 마늘냄새를 가리움제(masking agent)로 순화하여 마늘냄새 때문에 섭취를 기피하던 문제점을 해결해 보조자 하였다.In particular, the present invention assists to solve the problem of avoiding ingestion due to garlic smell by purifying the garlic smell that can remain in the mouth after eating as a pickle having a specific garlic flavor that Koreans prefer.
이하, 본 발명 마늘쫑 피클의 가공방법을 상세하게 설명한다.Hereinafter, the processing method of the garlic garlic pickle of the present invention will be described in detail.
1) 원료의 전처리공정1) Pretreatment Process of Raw Material
수분함수율(80% 이상)이 높은 싱싱한 마늘쫑으로 선별하여 10cm 길이로 세절하여 흐르는 물에 씻어서 물기를 제거한다.It is selected with fresh garlic 높은 with high water content (more than 80%), cut into 10cm lengths and washed in running water to remove water.
2) 부원료 담금액 공정2) Subsidiary immersion process
숙성 완료기에 접어들어 아삭아삭한 조직감과 마늘쫑 본래의 백색과 녹색의 중간색으로 아른아른한 연노란 색감을 균일하게 유지하고, 오랜시간 담금과정에서 느낄 수 있는 이미(異味)와 이취(異臭)를 방지하기 위하여 다음과 같은 처리를 한다.In the ripening stage, the crispy texture and garlic 중간 original white and green intermediate color keep the soft yellowish color evenly and prevent the odor and odor that can be felt during long time soaking process. Do the following:
세절한 마늘쫑 담금액 중량에 대하여 조직감에 영향을 주는 산농도는 1.7~2.5 중량%, 염농도는 10중량%로 하고 담금용액은 마늘쫑 원료중량의 2배로 계산하여 충분히 잠길 수 있도록 해준다.The acid concentration affecting the texture of finely prepared garlic 쫑 solution weight is 1.7 ~ 2.5% by weight, the salt concentration is 10% by weight, and the immersion solution is calculated as twice the weight of garlic 쫑 raw material so that it can be sufficiently immersed.
그리고 색택의 안정화 및 이미 이취를 방지하고 방부효과를 높이면서 마늘향을 가리움(masking) 시킬 수 있는 조절제(agent)로서 향료를 선정하여 만든 향미보강 조미액에다 담금공정을 실시한다.In addition, immersion process is carried out in flavor-enriched seasonings made by selecting fragrances as agents that can mask garlic flavor while stabilizing color, preventing off-flavor, and enhancing antiseptic effect.
3) 담금액 조성3) immersion
담금액 제조는 마늘쫑 원료중량에 대하여 종기(腫氣)에 약용효과가 좋은 월계수잎 0.09 중량%, 마취(痲醉), 방부(防腐)에 약용효과로 알려진 정향 0.4 중량%, 발한(發汗), 해열(解熱)에 좋다는 통계피 0.5 중량%, 임질(淋疾), 신경통(神經痛), 건위(健胃)에 약용효과가 알려진 통후추 0.5 중량%를 첨가한다.The preparation of the immersion solution consisted of 0.09% by weight of laurel leaves with good medicinal effects on boils, 0.4% by weight of cloves known for medicinal effects on anesthesia and antiseptics, sweating and antipyretic. 0.5% by weight of good statistical statistics, gonorrhea (신경), neuralgia (神經痛), healthy stomach (健胃) add 0.5% by weight of whole peppercorns known for medicinal effects.
이상과 같이 제조한 용액에 마늘쫑을 침수시켜서 25℃ 항온기(incubator)에서 14일간 숙성시켰다.The solution prepared as above was immersed in garlic 쫑 and aged for 14 days in a 25 ℃ incubator (incubator).
4) 저장 조미액 제조4) Storage Seasoning Preparation
상온에 보관 할 경우 1년이상 경과해도 상품성유지가 충분한 마늘쫑 숙성제품을 당작용에 의해 미생물의 생육이 억제되는 마늘쫑 숙성제품에 대한 20 중량% 당용액에 담구어서 다른 살균공정을 거치지 않고서도 품질유지가 되도록 하였다.When stored at room temperature, garlic 쫑 matured products with sufficient merchandise retention even after over 1 year are immersed in 20% by weight sugar solution of garlic 쫑 matured products, which are suppressed by microbial growth by sugar action, and maintained without any other sterilization process. Was made.
그러나, 상온에 보관된 제품보다는 더 아삭거리고 신선한 맛을 즐기기 위해서는 차가운 상태로 섭취하도록 권장한다.However, in order to enjoy a crisper and fresher taste than products stored at room temperature, it is recommended to eat cold.
다음으로 실시예로서 본 발명을 구체적으로 설명하고, 제조된 제품에 대한 관능검사를 통하여 얻은 자료를 제시한다. 이 때 관능검사요원은 잘 훈련된 20인에게 관능적 특성차이 식별검사로 실시하였다.Next, the present invention will be described in detail by way of examples, and data obtained through the sensory test on the manufactured product are presented. At this time, sensory evaluation personnel conducted sensory characteristic difference identification test on 20 well-trained persons.
[실시예]EXAMPLE
공정 1. 산,염,당 용액에 절임한 마늘쫑의 변화Process 1. Change of Garlic Soup Pickled in Acid, Salt and Sugar Solution
일반적으로 채소를 산절임 및 소금절임이나 당절임 할 때 삼투작용으로 침투나 확산이 일어나 채소내부의 가용성 물질은 외부로 용출되어 조직의 변화가 일어나고, 생채소의 풋내는 제거되는 동시에 미생물에 의한 유해균의 발육을 저해하여 부패를 억제하고 미생물이나 효소가 적정조건으로 생육된다.In general, when pickling, pickling, or pickling vegetables, osmosis penetrates or diffuses them, and soluble substances inside the vegetables are eluted to the outside, resulting in tissue changes and elimination of fresh vegetables. It inhibits the growth and suppresses the decay, and microorganisms and enzymes are grown under the proper conditions.
이에 10cm 길이로 절단하여 깨끗이 씻어 물기를 뺀 마늘쫑 5kg에 가장 좋은 기호성을 부여하는 산,염,당용액의 농도를 조정하였다.This was cut to 10cm length and washed thoroughly to adjust the concentration of acid, salt, sugar solution to give the best palatability to 5kg garlic 쫑 minus the water.
[표 1] 산에 의한 마늘쫑의 변화(숙성일수 : 14일간)[Table 1] Change of Garlic 쫑 by Acid (Days of Aging: 14 days)
산용액에 담금공정을 실시한 후 7일~10일 사이에 아식거리는 조직감이 최고치에 달하였으며, 11일 이후 부터는 겉껍질이 벗겨지면서 혼탁액이 조금씩 보이기 시작하여 상품적가치를 하락시켜 갔다.After the immersion process in acid solution, the lingering texture reached the highest level between 7 and 10 days, and after 11 days, the husk peeled off and the turbid liquid began to appear little by little.
아삭거리는 조직감에 있어서는 모든 처리구에서 다 느껴지기는 하였어나 특히 2 중량%, 2.5 중량%에서 가장 많이 아삭거렸고, 두 처리구의 유의차는 거의 느낄 수 없었으나, 2.5 중량%에서는 신맛이 강하여 기호도가 떨어졌다.Crunchy texture was felt in all treatments, but was most crispy at 2% and 2.5% by weight, and the difference between the two treatments was almost insignificant. .
이에따라 담금공정에서 가장 중요한 산의 농도 1.7~2.5 중량%를 설정한 후 조직감에 영향력을 미치지 않으면서 알맞은 간을 맞출 수 있는 소금 마늘쫑 담금액 10 중량%(v/w)과 설탕 마늘쫑 담금액 30 중량%(v/w)을 가미하여 맛을 더욱 좋게 하였다.Accordingly, after setting 1.7 ~ 2.5 wt% of the most important acid concentration in the immersion process, 10 wt% (v / w) of salt garlic 쫑 solution and 30 wt.g of sugar garlic 쫑 solution can be matched without affecting the texture. The taste was further enhanced by adding% (v / w).
공정 2. 담금액의 제조Process 2. Preparation of Plating Solution
마늘향의 독특한 향과 맛을 줄여주기 위하여 향료도 강한 향을 선택하여 마늘쫑과 가장 잘 어울리는 맛과 향을 가진 방향료로 선정하여 양을 조절해가며 적당량을 취(取)하였다.In order to reduce the unique aroma and taste of garlic, the fragrance was selected as a strong fragrance and the fragrance with the best taste and aroma was matched with garlic.
일단 잡혀진 처리법(recipe)에 대하여 마늘쫑 원료중량에 대하여 월계수잎 0.09 중량%, 정향 0.4 중량%, 통계피 0.5 중량%, 통후추 0.5 중량%대로 산 용액에 1차 담금공정을 거친 후에 2차 조미액에 재(再)담금공정을 실시한 처리구 하나와 산용액과 조미액을 함께 혼합하여 담금공정을 실시한 또 다른 처리구의 비교 실험을 병행한 그 결과는 다음과 같다.Once caught, the first seasoning process was carried out in acid solution with 0.09% by weight of laurel leaves, 0.4% by weight of cloves, 0.5% by weight of cinnamon, and 0.5% by weight of black pepper. The result of the comparative experiment of one treatment group subjected to re-immersion process and another treatment group subjected to immersion process by mixing acid solution and seasoning solution together is as follows.
[표 2] 산용액 첨가시기에 따른 담금공정 비교 (숙성 14일간)[Table 2] Comparison of Soaking Process According to Acid Solution Addition (14 Days of Aging)
이상의 결과로 볼 때 조미액과 함께 혼합 담금공정 과정으로 제조된 처리구의 마늘쫑 피클이 월등히 우수함을 알 수 있다.From the above results, it can be seen that the garlic 처리 pickle of the treatment prepared by the mixing immersion process with the seasoning liquid is excellent.
이렇게 담금공정을 거친 제품을 투명한 유리병(10ℓ)에 담아 계절별 온도차이에 따라 상온에서 숙성시킬 경우에 발생되는 문제점을 알아보기 위하여 여러 온도로 숙성 처리구를 만들었다.The soaked product was placed in a transparent glass bottle (10ℓ) to make a aging treatment at various temperatures in order to find out the problems caused when aged at room temperature according to the seasonal temperature difference.
공정 3. 숙 성Process 3. Maturation
[표 3] 숙성온도별 마늘쫑 피클 비교(14일간)[Table 3] Comparison of garlic pickles by aging temperature (14 days)
상기표에서 보듯이 온도와 상관없이 숙성이 이루어짐을 알 수 있다.As shown in the above table, it can be seen that aging is achieved regardless of temperature.
공정 4. 저 장Process 4. storage
최초색택인 녹색부분이 거의 바래어지고 숙성이 완료되는 14일이 경과하면 담금조미액에서 마늘쫑 피클을 건져내어 시료 20% 당용액과 5% 염용액에 담구어 4℃에 냉장보관하여 아삭거리는 조직감과 신선한 맛을 유지시켜 준다.After 14 days, when the first green part is almost faded and ripening is completed, pick out garlic 쫑 pickles from the immersion seasoning solution, soak them in 20% sugar solution and 5% salt solution, and store them at 4 ℃ for cooling. Keeps the fresh taste.
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| KR101423910B1 (en) | 2012-02-16 | 2014-08-18 | 남일영농조합법인 | Preparation method of garlic flower stalk having improved palatability, antioxidant activity and inhibition activity against alpha-glucosidase |
| KR102468408B1 (en) | 2022-08-18 | 2022-11-18 | 주식회사 진솔미그린 | Seasoned garlic stem and manufacturing method of the same |
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