KR20030093638A - Method of producing pickled green tea leaves - Google Patents

Abstract

PURPOSE: A method for producing green tea pickles is provided, thereby harmonizing green tea flavor with the sweet and sour taste of pickles and decreasing unpleasant smell peculiar to conventional pickles. CONSTITUTION: A method for producing green tea pickles comprises the steps of: slightly boiling green tea leaves in water; mixing 100 parts by weight of water with 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 to prepare a seasoning sauce; dipping the slightly boiled green tea leaves in the seasoning sauce; and maturing the mixture to prepare green tea pickles.

Description

Method of manufacturing green tea pickle {METHOD OF PRODUCING PICKLED GREEN TEA LEAVES}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing green tea pickles using green tea leaves as a main ingredient, and relates to green tea pickles used for decorating side dishes, sandwiches, salads, orchard d'oeuvres, frozen dishes, or seasonings for curry dishes.

Pickles are Western salt pickles made by adding various spices to vegetables and fruits, which can be preserved for a long time, and can be used at any time. Cucumbers are mainly used for pickles, and other small onions, tomatoes, bell peppers, cabbages, cauliflower, carrots, beets, mushrooms, cherries, olives, etc. Cinnamon, nutmeg, dill, parsley, sage (sage), red pepper, garlic and pepper powder are used. The taste and aroma of these pickles vary greatly depending on the main ingredients or spices used to make the pickles.

Today, a lot of western foods and foods are being introduced in accordance with the era of globalization, and accordingly, the appetite of Korean people is changing, and Korean people's preference for pickle, one of the western foods, is also increasing.

However, as mentioned above, pickles are foods from the West, so there are not many pickles to suit the taste of our people. Therefore, it is required to find a new material that has not been used as a conventional pickle material and to develop a new pickle to suit the taste of our people.

The object of the present invention is to develop a new material that has not been used as a conventional pickle material as described above to provide a pickle manufacturing method having a unique aroma and taste to suit the taste of our people.

Green tea pickle production method of the present invention for achieving the above object, the poaching step of boiling green tea leaves in boiling water, the seasoning solution manufacturing step of making a seasoning liquid by mixing water, salt, vinegar, sugar, the poached green tea leaves in the seasoning liquid Aging step of immersion, sealing and aging.

1 is a manufacturing process of green tea pickles.

Hereinafter, a method for manufacturing green tea pickles according to the present invention will be described in detail.

1 is a manufacturing process of green tea pickles according to the present invention.

Green tea pickle manufacturing method according to the present invention, as shown in Figure 1, the poaching step of boiling green tea leaves in boiling water, 50 to 70 parts by weight of salt and 25 to 35 parts by weight of vinegar, 25 to 35 parts by weight of sugar to prepare a seasoning solution to prepare a seasoning solution, the aging step of immersing the sealed green tea leaves in the seasoning solution by pressing means, sealing and aging.

The poaching step is to wash the green tea leaves with clean water, remove the water and then slightly boiled for about 1 minute in boiling water at 100 ℃ and quenched in cold water. The reason for heating the green tea leaves as described above is that when the green tea pickles are prepared without heating the green tea leaves, the astringent taste of the green tea is difficult to eat.

In the seasoning liquid preparation step, the seasoning liquid is prepared 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 with respect to 100 parts by weight of water. The mixing ratio is a ratio that can maintain the proper salty, sour, sweet taste of the green tea pickle, salt is used for the general salt, it is also possible to use bamboo salt. Vinegar uses commercially available pear vinegar, and apple cider vinegar can also be used.

No spices are added to the seasoning solution. This is generally different from adding spices to the production of pickles. In the present invention, when the spices are added, the subtle aroma of green tea from the green tea leaf is rather reduced, and the taste is rather deteriorated.

In the aging step, the poached green tea leaves are immersed in the seasoning solution by pressing means and sealed, and aged at 5 to 10 ° C. for 2 to 3 months. Soaking the green tea leaf as a pressing means is to increase the pickling effect by dipping and fixing the green tea leaf in the seasoning liquid because the green tea leaf has a specific gravity smaller than the seasoning liquid. As the pressing means, usually a pressing stone is used. For proper pickling by the seasoning solution of green tea leaves, it is aged for about 2 to 3 months in a cool and shady place of about 5 to 10 ℃ as described above.

The present invention will be described in detail through the following examples. However, these examples are merely illustrative of the present invention, the present invention is not limited thereto.

Example 1

1. Wash green tea leaves in clean water and drain it to a colander to drain the water.

2. The dried green tea leaves were boiled in 100 ° C. boiling water for 1 minute and then quenched in cold water.

3. 3000 ml of water, 1700 g of salt (about 56.7 parts by weight based on 100 parts by weight of water), 860 ml of vinegar (about 28.7 parts by weight based on 100 parts by weight of water), 900 g of sugar (30 parts by weight based on 100 parts by weight of water) The seasoning liquid was prepared by adding and mixing.

4. The poached green tea leaves were immersed in the seasoning solution, fixed with a push stone, and then sealed and aged for 3 months in a cool and shady place at 5 to 10 ° C.

Example 2

In the same manner as in Example 1, in 3000 ml of water 1200g of salt (40 parts by weight based on 100 parts by weight of water), 860ml of vinegar (about 28.7 parts by weight relative to 100 parts by weight of water), 900g of sugar (to 100 parts by weight of water) Green tea pickle was prepared using a seasoning solution to which 30 parts by weight) was added.

Example 3

In the same manner as in Example 1, 1700 g of salt (about 56.7 parts by weight based on 100 parts by weight of water), 860 ml (about 28.7 parts by weight of 100 parts by weight of water), 600 g of sugar (100 parts by weight of water) in 3000 ml of water Green tea pickle was prepared using a seasoning solution to which 20 parts by weight) was added.

Example 4

In the same manner as in Example 1, 1700 g of salt (about 56.7 parts by weight based on 100 parts by weight of water), vinegar 600 ml (20 parts by weight based on 100 parts by weight of water), 900 g of sugar (100 parts by weight of water) in 3000 ml of water Green tea pickle was prepared using a seasoning solution to which 30 parts by weight) was added.

Example 5

Green tea pickle was prepared in the same manner as in Example 1 except that 30 g of pickling spice was added as a spice.

Example 6

In the same manner as in Example 1, pickling spice 30g, ginger 20g, pepper and 8g, laurel leaves 30g was added as a spice to prepare a green tea pickle.

[Comparative Example]

The sensory test was performed on 15 pickling agents, and the pickles prepared in this example were compared by sensory test using a 5-point scale method.

The results are shown in Table 1 below.

TABLE 1

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Water salt vinegar sugar 10056.728.730 1004028.730 10056.728.720 10056.72030 10056.728.730 10056.728.730 Spice No addition No addition No addition No addition Pickling Spice Pickling spice, ginger, pepper, laurel Sweetness 3.9 4.0 3.1 3.8 3.5 3.3 Sour taste 3.5 3.4 3.6 3.1 3.0 2.9 Green tea flavor 4.2 3.8 3.7 3.7 3.3 3.1 Flavor 3.9 3.4 3.5 3.4 3.0 2.9 bitter 3.2 2.9 3.3 3.1 3.4 3.6 Peculiar smell 4.2 4.1 4.0 3.4 2.4 2.3 Comprehensive Preference 4.1 3.5 3.8 3.8 3.2 3.2

[Evaluation standard]

Sweetness, sourness, green tea flavor, flavor, comprehensive preferences:

1-very bad. 2-bad 3-is normal. 4-good. 5-very good.

Unusual smell:

1-flies very much 2-fly a lot 3-is normal. 4-little flies 5-not at all.

bitter :

1-no. 2-almost none. 3-is normal. 4-there is. 5-There is a lot.

According to the comparative example, the green tea pickle prepared according to Example 1 was shown to be superior to other examples in the general preference, which was excellent in acidity and sweetness by the combination of vinegar and sugar in an appropriate ratio. The salt is said to have a rich, distinctive aroma of green tea. On the other hand, the green tea pickles added with spices prepared according to Examples 5 and 6, the green tea aroma is less due to the spice, and has a quenched taste, rather appeared to fall from the flavor.

The green tea pickle prepared by the present invention uses green tea leaves that have never been used as a conventional pickle material, so the deep flavor of green tea and the sour and sweet taste of green tea, which can not be felt in the conventional pickle, are in harmony with the new flavors to suit the sense of our people. There is an effect of releasing the fragrance, there is an effect of reducing the unusual smell existing in the conventional pickled food by the green tea flavor.

Claims (1)

Poaching green tea leaves in boiling water; A seasoning liquid preparing step of making a seasoning liquid by mixing water and 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 with respect to 100 parts by weight of water; A ripening step of immersing the poached green tea leaf in the seasoning liquid by pressing means and sealing and aging; Green tea pickle manufacturing method comprising a.