KR20010025701A - Process for preparing pickel of raw cucumbers - Google Patents

Process for preparing pickel of raw cucumbers Download PDF

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Publication number
KR20010025701A
KR20010025701A KR1020010002919A KR20010002919A KR20010025701A KR 20010025701 A KR20010025701 A KR 20010025701A KR 1020010002919 A KR1020010002919 A KR 1020010002919A KR 20010002919 A KR20010002919 A KR 20010002919A KR 20010025701 A KR20010025701 A KR 20010025701A
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KR
South Korea
Prior art keywords
cucumber
sauce
pickle
boiling
fresh
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Application number
KR1020010002919A
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Korean (ko)
Inventor
임준호
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임준호
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Application filed by 임준호 filed Critical 임준호
Priority to KR1020010002919A priority Critical patent/KR20010025701A/en
Publication of KR20010025701A publication Critical patent/KR20010025701A/en

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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
    • A23B7/10—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
    • A23L23/00—Soups; Sauces; Preparation or treatment 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

PURPOSE: A method for producing pickle using fresh cucumber is provided, which prepares cucumber pickle having good taste, appearance and flavor, and being used as a cucumber sauce for noodles. CONSTITUTION: The method for producing cucumber pickle comprises the steps of: mixing soy sauce, sugar, vinegar, and natural spices such as a leaf of laurel tree or cassia in order to give salty, sweet and sour taste to the sauce, together; boiling them at 100 deg.C for the sufficient time to prepare a spice sauce; washing and cutting cucumber in 3 to 5 mm of thickness; adding the cucumber pieces into the boiling spice sauce; boiling them at 100 deg.C for 2 to 10 minutes per 40 to 50 kg of cucumber; and cooling them at room temperature for over 12 hours.

Description

생오이를 이용한 피클 제조방법{Process for preparing pickel of raw cucumbers}Process for preparing pickel of raw cucumbers

본 발명은 생오이를 이용하여 피클을 제조하는 방법에 관한 것으로서, 특히 염장 공정이 없이 생오이를 이용하여 끓는 소스와 함께 끓인 후 일정시간 방치하여 피클을 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing pickles using fresh cucumber, and more particularly, to a method of preparing pickles by boiling with a boiling sauce using fresh cucumber without a salting process and then leaving it for a certain time.

종래에는 오이를 이용하여 피클을 제조할 때에는 반드시 오이를 일정기간(2~3일) 소금에 저리는 염장 공정을 거친 다음 다시 1~2일간 탈염시킨 후 물로 희석시켜 저온 살균을 시킨 식초, 소금 및 향신료등으로된 소스를 첨가하여 피클을 제조하여 왔기 때문에 오이가 염장 및 탈염 공정을 거치는 동안 오이에 내포된 오이 본래의 성분과 향과 수분이 제거되어 오이 원래의 형태를 유지하지 못하고 오이 표면이 쪼그라지게되어 외관상으로도 좋지 않을 뿐 아니라 오이 속의 많은 수분이 오이 성분과 함께 약40~70%정도가 제거되게되므로 오이 본래의 향과 맛을 그대로 유지하지 못하는 결점이 있었다.Conventionally, when preparing pickles using cucumbers, cucumbers must be salted in salt for a certain period of time (2 to 3 days), then desalted for 1 to 2 days, diluted with water, and then pasteurized to vinegar, salt and Since pickles are made by adding sauces made of spices, the original ingredients, aromas and moisture contained in the cucumbers are removed during the salting and desalination process. Not only is it not good in appearance, but also a lot of moisture in the cucumber is removed with about 40 ~ 70% of the cucumber ingredients, so there was a defect that can not maintain the original aroma and taste of cucumber.

본 발명은 상기한 바와같이 종래의 오이를 이용한 피클 제조의 문제점을 해소하여 오이 본래의 형태 및 향과 맛을 그대로 유지하는 피클과 그 오이 피클의 소-스를 다른 용도 즉 국수나 모밀의 육수로도 이용할 수 있게한 소스를 제조하는 방법을 제공코저하는 것으로서 이를 실예를 들어 상세히 설명하면 다음과 같다.The present invention solves the problem of conventional pickle production using cucumbers as described above to maintain the original shape, aroma and taste of cucumbers and so- source of the cucumber pickles as other uses, such as broth of noodles or buckwheat The present invention also provides a method for preparing a sauce that can be used as an example.

짠맛, 신맛 및 단맛이 조화롭도록 알맞게 간장, 식초, 설탕과 기존의 자연 향신료 적량을 배합하여 충분히 끓을 때까지 가열한 소스에, 정선되고 세척되어 식용에 알맞은 예컨데 3~5mm두께 크기로 절단된 생오이편을 상기 끓는 소스에 통상의 오이 및 소스 배합비율대로 함침시켜 오이의 중량 40~50kg당 2~10분간 함께 가열시킨 후 약12시간 이상 대기중에 방치하여 완성된 생오이 피클을 얻는다.Fresh cucumbers cut into 3 ~ 5mm thick, suitable for edible, cooked and cooked in a sauce heated until it is sufficiently boiled with a suitable amount of soy sauce, vinegar, sugar and conventional natural spices to harmonize salty, sour and sweet. The cucumbers are immersed in the boiling sauce according to the conventional cucumber and sauce compounding ratios, heated together for 2 to 10 minutes per 40-50 kg of cucumber weight, and left in the air for about 12 hours or more to obtain a finished fresh cucumber pickle.

상기에서 소스는 별도로 끓여서 제조하여야 하고 소스가 끓는 상태에서 생오이편을 넣어서 일정시간만(40~50kg당 2~10분간) 끓여야만 오이가 무르지 않고 오이 형태가 변하지 않게 되는 것이다.The sauce should be prepared by boiling separately and put the raw cucumber slices in the boiling state of the sauce to boil only for a certain time (2 to 10 minutes per 40-50kg), the cucumber does not soften and the shape of the cucumber does not change.

이상과 같이 제조되는 본 발명 생오이를 이용한 피클은 염장을 하지 않았기 때문에 오이속의 수분과 오이 본래의 향과 맛이 그대로 유지되게되고 따라서 피클의 외관이 쪼그라지지 않고 생오이 원래의 형태를 유지하게되므로 항상 싱싱하고 먹음직스럽게 보이면서 씹을 때는 싱싱함 그대로 아삭거리게되어 특유의 씹는 맛을 맛볼 수 있는 특징이 있고 특히 끓고 있는 소스에 생오이편을 넣어 끓인 후 12시간 이상 방치하므로써 삼투작용에 의해 오이속의 수분과 향과 맛이 소스와 서로 교차 혼합되어 피클은 특유한 소스의 맛과 향을, 소스는 오이의 특유한 맛과 향을 발휘하게되는 특징이 있으며, 오이의 고유한 향 및 수분과 함께 혼합되어 있으므로 피클자체로서의 소스 역할은 물론이고 그 소스를 국수나 메밀등의 육수로 사용하여도 독특한 향과 맛을 부여하는 특유의 육수 역할을 하게되는 특징이 있는 것이다.Since the pickle using the raw cucumber of the present invention prepared as described above is not salted, the moisture and cucumber original aroma and taste of the cucumber are maintained as it is, and thus the appearance of the pickle is not broken and the fresh cucumber is always kept fresh. When you chew, it looks crispy as it is, and you can taste the unique chewing taste.In particular, you can put fresh cucumber slices in a boiling sauce and boil it for more than 12 hours. The mixture is mixed with each other so that the pickle has the unique taste and aroma of the sauce, and the sauce has the unique taste and aroma of the cucumber. Of course, even if you use the sauce as a broth, such as noodles or buckwheat, its unique aroma and taste That the distinctive role of the broth to give it that characteristic.

Claims (1)

짠맛, 신맛 및 단맛이 조화롭도록 알맞게 간장, 식초, 설탕과 기존의 자연 향신료 적량을 배합하여 충분히 끓을 때까지 가열한 소스에, 정선되고 세척되어 식용에 알맞은 크기로 절단된 생오이편을 상기 끓는 소스에 통상의 오이 및 소스 배합비율대로 함침시켜 오이의 중량 40~50kg당 2~10분간 함께 가열시킨 후 약12시간 이상 대기중에 방치하는 것으로 구성됨을 특징으로하는 생오이를 이용한 피클의 제조방법.Mix the appropriate amount of soy sauce, vinegar, sugar and conventional natural spices with a balance of salty, sour and sweet, and then cook the fresh cucumber slices, which are selected, washed and cut into edible sizes, until they are sufficiently boiled. Method of producing a pickle using fresh cucumber, characterized in that the impregnated in a conventional cucumber and sauce mixture ratio, and heated together for 2 to 10 minutes per 40-50 kg weight of cucumber and left in the air for about 12 hours or more.
KR1020010002919A 2001-01-18 2001-01-18 Process for preparing pickel of raw cucumbers KR20010025701A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030095818A (en) * 2002-06-14 2003-12-24 천영호 Method of manufacturing edible shoots of a fatsia preserved in soy sauce

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930006990A (en) * 1991-09-12 1993-04-22 사토 후미오 Semiconductor devices
KR20000014506A (en) * 1998-08-21 2000-03-15 김기영 Manufacturing method of pickled cucumbers
KR20020045732A (en) * 2000-12-11 2002-06-20 박경자 Producing method of the pickle cucumber

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930006990A (en) * 1991-09-12 1993-04-22 사토 후미오 Semiconductor devices
KR20000014506A (en) * 1998-08-21 2000-03-15 김기영 Manufacturing method of pickled cucumbers
KR20020045732A (en) * 2000-12-11 2002-06-20 박경자 Producing method of the pickle cucumber

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030095818A (en) * 2002-06-14 2003-12-24 천영호 Method of manufacturing edible shoots of a fatsia preserved in soy sauce

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