KR20090072590A - A composition for seasoning and aging of melon pickle and a preparation method of melon pickle - Google Patents

Abstract

A composition for seasoning and aging melon pickles and a preparation method thereof are provided to improve preference and distribution safety by maturing melons in an aging solution containing fibroid materials of melons. A composition for aging melon pickles is composed of 5-10wt% of vinegar, 0.5-1wt% of vitamin C, 0.1wt% of calcium lactate, 0.1-1wt% of citric acid, 10wt% of starch syrup, 25wt% of oligosaccharide, 0.5wt% of melon flavor and water or soy sauce. A method for preparing a composition for aging melon pickles comprises the following steps of: washing melons and dividing the melons into a flesh portion and an inner portion; adding 70-80% of bay salt to the flesh portion and preserving them in salt until the salinity equilibrium becomes 95%; rinsing the salt-preserved melons with cooling water until the final salinity becomes 2-4%; pulverizing the inner portion and fibroid materials in a pulverizer, compressing them and adding 5-20wt% of aging solution to the compressed portions; sealing and aging them in a refrigeration room; placing the aged melon flesh into a packing container and adding seasonings; and sealing and sterilizing the container.

Description

A seasoning and aging of melon pickle and a preparation method of melon pickle

The present invention relates to a melon pickle seasoning, a composition for ripening, and a method for producing a melon pickle, and more specifically, salted melon, desalting, and ripening in a aging liquid containing a melon inner fiber portion of the melon pickle It relates to a manufacturing method.

Melon ( Cucumis) melo L.) is a annual plant belonging to the family of fruits, and has been widely cultivated and used since ancient times. As a representative fruit of summer with watermelon, most of its production is consumed as raw fruits. Melon is known to originate from melon, which is native to the hot and dry regions of Central Asia, and is currently grown mainly in Korea. Melon is a fruit rich in vitamins A and C. In oriental medicine, the part of the melon is dried and prescribed for Jinhae, expectoration, constipation and jaundice.

Currently, most of the melon production is consumed as raw fruit, but the low shelf life is required to develop new processed foods. The annual melon production in Seongju, Gyeongsangbuk-do was 106,000 tons in 1998 and 122,000 tons in 2000, increasing annually, accounting for 40% of the country's melon production. The harvesting season is limited, and the price drop due to flooding in summer and the lack of distribution system are pointed out as problems. In addition, the growth temperature of 22 ~ 28 ℃, the minimum growth temperature of 10 ~ 12 ℃ at low temperatures is a fruit that is difficult to store as a fruit suffering from growth disorder. Currently, development of appropriate processed foods using melon has been required to prevent price drops and supply / demand control due to flooding in summer. In order to use melon efficiently, it is necessary to search for appropriate processing methods.

Accordingly, the present inventors have made numerous researches on the development of processed foods using melon, and the focus has been on melon pickles.

Pickle refers to pickled vegetables, fruits, and other salts, vinegar, spices, etc. in the West in order to maintain and preserve the freshness of the harvested crops. Pickle is a kind of sesame vegetables. The principle is that when pickling raw vegetables in salt water, the cell fluid components of raw vegetables are taken out as pickles by osmotic pressure, and the cell fluid components of vegetables are decomposed due to the propagation of microorganisms. Or it makes seasonings, which, together with salt, get into the cell tissue of the vegetable to give it a special taste and aroma. These vegetables are not able to supply calories or protein necessary for physical activity, but their taste, color, or salty salts stimulate the taste and enhance appetite. In addition, it supplies inorganic salts such as Ca, Fe, and K, which are necessary for the human body, which is basic and neutralizes acid generated in the body to prevent acidification of body fluids. Sesame vegetables are an important source of island oil because vegetables are used as raw materials, and various enzymes generated during fermentation aid digestion, and bacteria such as lactic acid bacteria have a formal function, so the nutritional value of sesame vegetables is large. Various pickle products are currently on the market, and demand is increasing gradually as pizza, spaghetti consumption, and pickle preference increase.

Looking at the patented technology related to pickles, the method of manufacturing garlic seed pickle (Korean patent registration No. 10-0261672), seaweed pickle manufacturing method (Korea Patent Registration No. 10-0557818), green tea pickle manufacturing method (Korea Patent Registration No. 10 -0460733) has been used in the prior art using a variety of raw materials.

 There is no patented technology related to pickle products using melon, but there are melon pickle products that are commercially manufactured and eaten or commercialized. However, the conventional products are prepared by removing the internal seeds and fiber of the melon and making the pickles only with the flesh, the internal seeds and the fiber part is a little utilitarian situation even though it is a better nutrition source than the flesh. In addition, when salted, salted in salt water, salted, so the storage period is short, there was a disadvantage that the flesh is receded by water.

As a result, the present inventors have intensively studied to improve such a conventional problem, and as a result, the present invention has been developed to improve the salt pickling method of melon and to develop a melon pickle using the melon inner part.

Therefore, the object of the present invention is to improve the manufacturing technology of pickled melon food, and to establish a production base by establishing the system, to develop the technology to improve the palatability and distribution safety of melon pickles, and commercialize it It is to increase the added value of melon by producing high quality image of melon processed food.

The object of the present invention is to prepare a melon pickle seasoning and aging composition, to improve the method of pickling melon pickles for producing melon pickles, to produce melon pickles using the same, to evaluate the quality characteristics of the prepared melon pickle products It was achieved by checking the superiority through sensory evaluation.

The present invention is 5 to 10% by weight of vinegar, 0.5 to 1% by weight of vitamin C, 0.1% by weight of calcium lactate, 0.1 to 1.0% by weight of citric acid, 10% by weight of starch syrup, 25% by weight of oligosaccharide and 0.5% by weight of mellow flavor with water It consists of 100% by weight or the remaining amount of soy sauce characterized in that it provides a aging liquid composition for ripening melon pickle consisting of 100% by weight.

In the present invention, 2.5 to 5% by weight of vinegar, 0.5% by weight of vitamin C, 0.1% by weight of calcium lactate, 0.1% by weight of citric acid, 10 to 20% by weight of starch syrup, 25% by weight of oligosaccharide and 0.5% by weight of mellow flavor as water It is characterized in that it provides a seasoning composition for melon pickle seasoning consisting of 100% by weight consisting of one by weight or the remaining amount as soy sauce.

The present invention comprises the steps of washing and sorting the melon uniformly, cutting the washed melon and separating into a melon inner portion and the melon flesh portion, the salinity of 70 to 80% of the weight of the melon flesh to the melon flesh portion Pickling to equilibrate to 95%, washing the pickled melon in cold water and desalting it to a final salinity of 2 to 4%, grinding the melon inner seeds and fibrous parts to the desalted melon flesh with a blender The pulverized melon pickle consisting of pulverizing and compressing, adding the aged mixed solution of 5 to 20% by weight, sealing and aging in a low temperature freezer, and putting the aged melon pulp into a packaging container, adding seasoning liquid, sealing and sterilizing It is characterized by providing a manufacturing method.

The melon can be molded to a packaging container size at a convenient stage from the viewpoint of those skilled in the process, preferably after the desalting step.

The step of pickling by adding a salt to the melon pulp portion of the process may preferably be carried out by stacking the melon pulp and the sun salt in layers.

The present invention relates to the seasoning of melon pickles, aging composition and melon pickles, by increasing the utilization of melon other than raw fruit by the production of melon processed food, contributes to the stabilization of the melon price and the profit of the melon production farms, foods with locality And to provide an improved melon pickle manufacturing method bar will be said to be an excellent invention in the processed food industry.

Hereinafter, the present invention will be described in detail by way of examples, but the scope of the present invention is not limited only to these examples.

The preparation of melon pickles is generally salted. The conventional method is salted by soaking the melon in salt water, which has a short storage period and has the disadvantage that the melon texture is receded and not elastic. In order to compensate for this disadvantage, the present invention used a method of pickling melon with salt itself, not salt water, and the salting method according to this method will be described in detail.

Example 1 Pickling of Melon

Selection and washing of raw materials

Melon used in this experiment was a golden rapeseed variety and was purchased from July 2006 at Seongju Nonghyup Market. Among the melon cultivated in Seongju, Korea, 500 to 800 g of melon were selected to prepare a pickle according to the present invention. The selected melon was washed clean using a washing machine.

Separation and Separation into Melon Inside and Pulp

The washed melon was cut in half and then separated into a melon inner seed, a fiber part and a pulp part.

Pickling and storage

The melon, in which the inner part of the melon was removed, was mixed in a 300 kg pickling tank with a mixture of about 150 kg of pulp and 70-80% of the natural salt. In order to spread the salt evenly, the melon was divided into a certain amount of melon, a part of the sun salt was added, and the melon was added again. It was added to the upper part of the container to block the contact with the outside air, and the pressing barrel (about 18 kg) was placed on the top and kept salted. Finally, the salinity equilibrium of the melon was maintained at about 95%.

Example 2 Measurement of the quality change during pickling by the pickling method of the present invention

The pickling method according to the present invention can be expected to improve the quality of melon pickles. However, the salt content and duration during salting affect the quality of the melon pickle. Therefore, in Example 2, the quality change during the salting period of melon was measured to establish the optimum condition.

Sugar change

The sugar content was measured by grinding 50 g of the sample, and the filtrate was repeatedly measured three times with a digital sugar meter (PR201, Atago Co., Japan).

The results of measuring the change in the sugar content of salt during pickling according to salt concentrations of 70%, 75% and 80% are shown in FIG. The sugar content of 80% salt concentration with high salt concentration during pickling was 12.2% at the beginning of pickling and 13.1% after 60 days of pickling. At 75% salt concentration, the sugar content was 11.9% at 60 days for pickling. After 12.9%, 70% salt concentration showed initial sugar content of 10.9% and 11.2% after 60 days of pickling. In view of these results, it is thought that the change in sugar content occurs when salt is penetrated into the melon flesh and the release of the water to the melon.

PH change

For acidity measurement, after grinding 50 g of the sample, take 10 mL of each filtrate, mix 20 mL of distilled water, add 0.1% phenolphthalein indicator, titrate with 0.1 N sodium hydroxide solution, and calculate the amount of sodium hydroxide solution consumed by malic acid. It is expressed as titratable acidity in terms of%.

         0.0067 × 0.1N mL of sodium hydroxide × F

Malic Acid (%) = -------------------------------------- × 100

                     Sample (g)

            F: Factor of 0.1N sodium hydroxide

The results of measuring the acidity change of melon during salting according to 70%, 75% and 80% salt concentration are shown in FIG. 2. The acidity of pickled melon at 80% salt concentration with high salt concentration tended to increase from 0.157% at the beginning of pickling to 0.80% after 60 days of pickling, and at the initial concentration of 75% salt at pickling 60 to 60 After 70 days, the pickling acidity was 0.152% at 70% salt concentration and 0.62% after 60 days of pickling. These results showed that the acidity of melons increased relatively as the pickling period increased during salting.

pH  change

The pH was measured by grinding 50 g of the sample, and the filtrate was expressed as an average value of three repeated measurements using a pH meter (Model 15 pH meter, Denver Instrument Co., USA).

The result of measuring the pH change of melon during salting according to salt concentration is shown in FIG. 3. The pH of pickled melon at 80% salt concentration with high salt concentration during pickling increased slightly from 5.92 to 60 days after pickling at 60%, and at 75% salt concentration, the initial pH was increased from 5.89 to 60 days after pickling. Was 2.37, and at 70% salt concentration, the pH value was 2.29 after 60 days of pickling at 5.80, and the pH of melon tended to change toward acidity as the pickling period increased.

Salinity change

Salinity was measured by grinding 50g of the sample and the filtrate was measured three times with a salinity meter (Hand refractometer, Atago Co., Japan) to represent the average value.

The results of measuring the salinity change of melon during salting according to the 70%, 75% and 80% salt concentrations are shown in FIG. 4. The salinity of pickled melon at 80% salt concentration at pickling was highest at 10.7% after 10 days of pickling and at 29.4% after 60 days, and at 9.8% after 10 days at 75% salt concentration. After 60 days, the salinity was 21.2%. At 70% salt concentration, the salinity value was 13.1% after 10 days of pickling, and after 60 days, the salinity was 20.4%. Therefore, it is judged that the salting period is about 60 days in order for the salt concentration to be 20% or higher.

Brown degree change

The brownness was measured by grinding 50 g of the sample, centrifuging at 10000 rpm for 10 minutes using a centrifuge, and taking the supernatant. The absorbance was measured three times at 470 nm using a UV spectrophotometer (UV-1601, Shimadzu Co., Japan). It is represented by the average value.

The change in the brownness of melon during salting according to the 70%, 75% and 80% salt concentrations is shown in FIG. 5. The brownish color of pickled melon at 80% salt concentration was 0.154 at UV 660 nm, 0.550 after 45 days of pickling, and 0.579 after 60 days of pickling. At 75% salt concentration, it was 0.120 at the beginning, and after pickling 45 days at 0.420, it was 0.512 after 60 days, and at 70% salt concentration, it was 0.182 initially and after pickling 45 days at 0.470 after 60 days, the value was 0.409. As the length of time increased, the brown color of melon tended to increase.

As a result of this experiment, it was finally confirmed that the salt concentration of 80% was most optimal compared to the melon flesh, and the 60-day period was considered to be preferable. In addition, as a result of sensory evaluation, compared to the conventional technique, the texture of melon pickles is improved compared to the salt pickling in salt water when the melon pickles are prepared by the above method, and when stored in salt water, the storage period is increased. However, this method did not cause any problem even if salted for more than 1 year, and therefore, it was judged to be very convenient because the salted melon meat could be used as needed during storage.

Example  3: Preparation of Melon Pickles

A melon pickle was prepared using the salted melon flesh prepared in Example 1.

Desalination

After 48 hours of washing in cold water flowing in pickled melon, which was maintained at about 95% of equilibrium salinity by pickling storage, the final salinity was desalted to 2-4%.

Molding

The demineralized melon was classified according to the characteristics of the product, molded and shredded into a suitable product size in a packaging container. From the viewpoint of those skilled in the art, the molding process can be carried out at a convenient stage in the process.

Compress and mix in the inner part of melon

The separated melon inner seeds and the fibrous part were ground with a blender, finely crushed and compressed to be mixed in an amount of 10% by weight in the following aging liquid. The aging liquid was prepared with four kinds of aging liquids for the quality evaluation of the melon pickles according to the aging solutions with different vinegar contents, melon pickle-1, melon pickle-2, melon soy sauce pickle-1 and melon soy sauce pickle-2. Named as, the internal compression solution was mixed by 10% by weight. The mixture was able to obtain the effect of improving the melon taste in the aging liquid.

Mixing ratio of aging liquid            Compounding cost Compounding rate (%) Melon pickles -1 Melon pickles -2 Melon Soy Pickle-1 Melon soy sauce pickle-2 Vinegar (lemon vinegar) 10.0 5.0 10.0 5.0 Vitamin C 1.0 0.5 0.5 0.5 Calcium lactate 0.1 0.1 0.1 0.1 Citric acid 1.0 0.1 0.1 0.1 corn syrup 10.0 10.0 10 10 oligosaccharide 25.0 25.0 25.0 25.0 Soy sauce - - 53.8 58.8 Melon 0.5 0.5 0.5 0.5 Water (purified water) 52.4 58.8 - - system 100 100 100 100

ferment

The molded melon was placed in a container of a certain size, and the aging liquid was added and sealed, and then aged in a 10 ° C. low temperature refrigerator room for about 2 weeks.

Seasoning liquid  Addition, sterilization and packaging

The following seasoning liquid, in which a predetermined amount (250 g, 500 g) was washed and sterilized in a sterilized container and mixed with an additive approved as a raw material of food, was sterilized by boiling water (90 ° C.) for 30 minutes after addition at a rate of 1.5 to 2 times.

Composition ratio of seasoning            Compounding cost Compounding rate (%) Melon pickles -1 Melon pickles -2 Melon Soy Pickle-1 Melon soy sauce pickle-2 Vinegar (lemon vinegar) 5.0 2.5 2.5 2.5 Vitamin C 0.5 0.5 0.5 0.5 Calcium lactate 0.1 0.1 0.1 0.1 Citric acid 0.1 0.1 0.1 0.1 corn syrup 10.0 10.0 15 20 oligosaccharide 25.0 25.0 25.0 25.0 Soy sauce - - 56.3 51.3 Melon 0.5 0.5 0.5 0.5 Water (purified water) 58.8 61.3 - - system 100 100 100 100

Example  4: Analysis of Quality Characteristics of Melon Pickles

General Ingredient Analysis

General components were analyzed according to the AOAC method. That is, moisture was measured at 105 ° C. atmospheric pressure drying method, crude protein was measured by Kjeldahl nitrogen determination method, crude fat was measured by Soxhlet extraction method, crude ash was directly flashed and crude fiber was measured by flitted glass crucible method. Carbohydrates were obtained by subtracting water, crude protein, crude fat, crude ash and crude fiber from 100.

Table 3 shows the results of measuring the general ingredient contents of the melon pickles and melon soy sauce pickles, which differ in the composition of the seasoned liquor.

Sample name General ingredient moisture protein Fat Ash Crude fiber carbohydrate system MP-1 80.36 0.00 0.00 3.62 0.70 15.32 100 MP-2 81.25 0.00 0.00 3.26 0.61 14.88 100 MSP-1 77.41 1.56 0.00 7.58 0.57 12.88 100 MSP-2 75.38 2.00 0.00 7.77 0.61 14.24 100 MP-1: Melon Pickle-1, MP-2: Melon Pickle-2 MSP-1: Melon Soy Pickle-1, MSP-2: Melon Soy Pickle-2

In the case of melon pickle, the water content of melon pickle-2 product with high content of purified water was 81.25%, and in the case of melon soy sauce, melon soy sauce with less soy sauce was added. Pickle-2 had a lower water content of 75.38%. In the case of melon soy sauce pickle, the soy sauce added contained about 2.0% protein in the pickle product.

Sugar measurement

The sugar measurement method was performed by the method described in Example 2. The results of measuring the sugar content of the melon pickles and melon soy sauce pickles with different compositions of the immature ripening liquid are shown in FIG. 6. In the case of melon pickles, the sugar content of melon pickle-2 product, which is high in the seasoning solution, was slightly lower (12.78%). The sugar content of -2 was 23.51%, which was somewhat higher. In addition, the higher sugar content of the soy pickle product compared to the general pickle product is believed to be influenced by the carbohydrate component constituting the sugar content contained in the soy sauce added.

PH measurement

Acidity measurements were performed by the method described in Example 2. The results of measuring the acidity of the melon pickles and melon soy sauce pickles with different compositions of the immature ripening liquid are shown in FIG. 7. In the case of melon pickles, the acidity of melon pickle-2 products with high content of purified water was slightly lower, 0.41%. In the case of melon soy sauce, melon soy sauce pickles with low amount of soy sauce were added. The acidity of 2 was 0.63%. In addition, the acidity of soy pickle products is higher than that of general pickle products.

pH  Measure

pH measurement was performed by the method described in Example 2. The results of measuring the pH of the melon pickles and melon soy sauce pickles with different compositions of the immature liquor are shown in FIG. 8. In the case of melon pickles, the pH of melon pickle-2 products with high content of purified water added to the seasoning solution was 3.65, and in the case of melon soy sauce pickle melon soy sauce pickle with small amount of soy sauce during the preparation of seasoning liquid The pH of was slightly higher at 4.86%. Therefore, it can be seen from the above results that melon pickle products exhibit the characteristics of almost acidic foods.

Salinity Measurement

Salinity measurements were performed by the method described in Example 2. The results of measuring the salinity of the melon pickles and melon soy sauce pickles with different compositions of the immature ripening liquid are shown in FIG. 9. In the case of melon pickle, the salinity of melon pickle-2 product, which has high content of purified water, was 1.76, and the melon soybean pickle was low in soy sauce. The pH was slightly lower, at 3.75%. Therefore, according to the above results, the melon pickle product is a product with a slightly lower salinity, so that the salt level does not feel much salty when ingested.

Brown degree measurement

Brownness measurements were performed by the method described in Example 2. The results of measuring the brownness of the melon pickles and melon soy sauce pickles with different compositions of the immature ripening liquid are shown in FIG. 10. In the case of melon pickle, the brownness of the melon pickle-2 product, which is high in the content of seasoning liquid, was found to have an absorbance value of 0.174 at UV 660 nm, and the absorbance value of the melon pickle product was 0.153. In the case of melon soybean pickle, the brownness of the melon soybean pickle-2 product with low amount of soy sauce was 0.188 at UV 660 nm, and the absorbance value of melon soy sauce pickle-1 was 0.191. In the above results, it is thought that the brownness value of the soy sauce pickle was higher than the brownish value of the normal pickle.

Chromaticity measurement

For chromaticity measurement, measure the whiteness (L value, lightness), redness (a value, redness) and yellowness (b value, yellowness) three times using Chromatometer CR-300, Minolta, Japen. It is expressed as an average value and expressed as total color difference (ΔE). At this time, the standard white plate (standard plate) of L = 94.17, a = 1.85, b = 1.92, ΔE = 5.23 values were used.

The results of measuring the chromaticity of the melon pickles and melon soy sauce pickles having different compositions of the immature liquid are shown in FIGS. 11 and 12. In the case of melon pickles, the L value of white melon pickle-2 products with high content of purified water added during the preparation of seasonings was 37.2, which was lower than L. 40.17 of melon pickle-1 products. The -2 product was -1.90 and the melon pickle-1 product was -1.64. The b value of yellowness was 11.51 for the melon pickle-2 product and the 11.56 for the melon pickle-1 product. In addition, in the case of melon soybean pickles, the L value representing the whiteness of the melon soy sauce pickle-2 product with low amount of soy sauce was 22.32, and the L value of the melon soy sauce pickle-1 product was 22.17. The melon soy sauce pickle-2 was 4.88 and the melon soy sauce pickle-1 was 4.54. The b value of yellowness was 7.07 in the melon soy sauce pickle-2 and 7.53 in the melon soy sauce pickle-1. In the above results, it can be seen that in the case of melon soybean pickle, the soy ingredient added during the pickle production lowers the L value of the pickle product and increases the a value of the redness value and the b value of the yellowness value.

Free sugar composition

For free sugar analysis, 100 g of 80% ethanol solution was added to 50 g of sample, and 80 ° C. and 2 h were repeatedly extracted in a heating mantle equipped with a reflux condenser. Filtered with 2. The filtrate was removed by hexane, concentrated in vacuo at 40 ° C., dried over 5 mL of distilled water, passed through Sep-pak C ₁₈ , filtered through a 0.45 μm membrane filter, followed by HPLC (Alliance XE system, Waters, USA) was used as a sample for analysis. At this time, a column was used as a carbohydrate column (ID 3.96 × 300 mm, Waters Co., USA), the column oven temperature is 30 ℃, the mobile phase (acetonitrile): water (80 : 20, v / v), flow rate was 1.5 mL / min, sample injection amount was detected in ELSD (Waters Co., USA) under the condition of 20 uL.

In general, fructose (fructose, C ₆ H ₁₂ O ₆ ) in free sugars is widely present in the vegetable kingdom, especially in the form of glass in fruit with glucose or as sucrose in combination with glucose, and sucrose D It refers to a disaccharide consisting of glucose and D-fructose, which are found in all plants with photosynthetic capacity, especially sugar cane and sugar beets. Glucose can synthesize 38 per molecule as central compounds of carbohydrate metabolism. Maltose is a disaccharide in which two glucoses are bound together by a glycosidic bond.

13 shows the results of analyzing the free sugar composition of the melon pickle and the melon soybean pickle with different compositions of the immature liquor. In the case of melon pickles, melon pickle-2 products with high content of purified water added in the preparation of seasoning solution contained 4.8% glucose, 4.2% sucrose, 2.7% maltose and 1.5% fructose. The pickle-1 product contained 6.2% glucose, 4.5% maltose, 2.7% sucrose and 1.7% fructose. In the case of melon soybean pickle, the melon soybean pickle-2 product containing less amount of soy sauce in the preparation of seasoning liquid contained 9.6% glucose, 6.4% maltose, 5.3% sucrose, and 1.5% fructose. Melon soy sauce pickle-1 contained 6.5% glucose, maltose 5.3%, sucrose 5.0% and fructose 1.2%. In the above results, in the case of melon soybean pickle, the soy sauce ingredient added during the pickle production seems to play a role of increasing the free sugar content of the pickle product.

Organic acid composition

Citric acid, tartaric acid, malic acid, malonic acid, etc. are typical as organic acid of a food. Citric acid (citric acid, C ₆ H ₈ O ₇ ) is contained in the seeds and juices of many plants as free acids and is known to promote calcium absorption in the body. Used to add or to make sour taste in medicines and diuretic beverages. Tartaric acid (Tartaric acid, C ₄ H ₆ O ₆ ) is L-tartaric acid when present in nature and is widely distributed in the plant system as free acid, calcium and potassium salts, and is used in syrups and juices for soft drinks. It is used as a cold bitter agent. Malic acid (apple acid, C ₄ H ₆ O ₅ ) is used to sour a soft drink, and this sodium salt is used as unsalted soy in kidney disease patients. Malonic acid (methanedicarboxylic acid, C ₃ H ₄ O ₄ ) is contained in sugar beet in the form of calcium salts.

For organic acid analysis, 100 g of 80% ethanol solution was added to 50 g of sample, and 80 ° C. and 2 h were repeated in a heating mantle equipped with a reflux condenser. Filtered with 2. The filtrate was removed by hexane, concentrated in vacuo at 40 ° C. and dried in 5 mL of distilled water, filtered through Sep-pak C ₁₈ cartridges and 0.45 μm membrane filter, and analyzed by HPLC (Alliance XE system, Waters, USA). . The column was Sodex RSpak KC-811, column temperature was 30 ℃, mobile phase 0.05% phosphoric acid, flow rate 1.0 mL / min, the detector was analyzed at 210 nm UV by PDA detector (waters 2414, Waters, USA). .

The results of analyzing the organic acid composition of the melon pickles and melon soy sauce pickles having different compositions of the immature liquor are shown in FIG. 14. For melon pickles, melon pickle-2 products with high content of purified water added in the preparation of seasoning liquid contained 8.73% malic acid and 0.45% citric acid, while melon pickle-1 products had 8.59% malic acid and 1.67% citric acid. It was contained as. In addition, the melon soy sauce pickle contains 9.58% malic acid and 1.38% citric acid in the melon soy pickle-2 product with less soy sauce. It contained 0.38%. In the above results, in the case of melon soybean pickle, it is determined that the soy ingredient added during the pickle production affects the organic acid content of the pickle product.

Phenolic Component Analysis

Chlorogenic acid (chlorogenic acid) contained in phenolic ingredients reduces the concentration of glucose and suppresses the progress of diabetes. Caffeic acid acts as a bitter component of coffee and ferulic acid. ) Is a food additive used as an antioxidant to prevent food from deteriorating. P-coumaric acid is a major phenolic ingredient in reed roots, and salicylic acid is used as a food preservative. However, toxicity is a problem and is not currently used.

For analysis of phenolic components, add 100 mL of 80% ethanol solution to 50 g of sample, homogenize for 1 minute at 20,000 rpm with homogenizer, and sonicate for 2 hours at room temperature. Filtered with 2 mL, 80 mL of 80% ethanol, concentrated under reduced pressure at 40 ° C, 5 mL of distilled water, filtered with Sep-pak C ₁₈ cartridges and 0.45 μm membrane filter, followed by HPLC (Alliance XE system, Waters Co., USA). ). The column was XTerra RP 18, the column temperature was 30 ℃, the mobile phase gradient CH ₃ CN (A) / H ₂ O (B), the flow rate is 0.5 mL / min, the detector PDA (Waters 2996, Waters Co., USA) at UV 300 nm.

Table 4 shows the results of analyzing the phenolic composition of the melon pickles and melon soy sauce pickles, which differed in the composition of the seasoned liquor.

Phenolic Composition of Melon Pickle and Melon Soy Pickle Products Sample name Phenolic Compound (Unit: mg%) Chlorogenic acid Caffeic acid p-coumal acid Ferulic acid Salicylic acid MP-1 2187 ± 17.40 22.50 ± 2.50 1.94 ± 0.14 5.50 ± 0.50 6.40 ± 0.34 MP-2 1421 ± 21.07 87.50 ± 7.23 1.21 ± 0.13 8.20 ± 0.24 5.12 ± 0.12 MSP-1 1192 ± 11.80 39.00 ± 3.13 15.40 ± 0.54 5.76 ± 0.48 7.24 ± 0.23 MSP-2 1892 ± 18.42 10.74 ± 0.87 18.78 ± 0.58 1.46 ± 0.35 3.28 ± 0.22 MP-1: Melon Pickle-1, MP-2: Melon Pickle-2 MSP-1: Melon Soy Pickle-1, MSP-2: Melon Soy Pickle-2

In the case of melon pickle, the melon pickle-2 product, which has a high content of purified water, is 1421 mg%, caffeic acid is 87.50 mg%, ferulic acid is 8.20 mg%, salicylic acid is 5.12 mg%, p -Melcolic pickle-1 products contain 2187 mg% chlorogenic acid, 22.50 mg% caffeic acid, 6.40 mg% salicylic acid, 5.50 mg% ferric acid, and p-coumal acid. It contained 1.94 mg%. In addition, in the case of melon soy sauce pickle, the melon soy sauce pickle-2 product, which has a small amount of soy sauce, is 1892 mg% of chlorogenic acid, 18.78 mg% of p-coumal acid, 10.74 mg% of caffeic acid, and 3.28 mg of salicylic acid. %, Ferulic acid contained 1.46 mg%, melon pickle-1 product contains 1192 mg% chlorogenic acid, 39.00 mg% caffeic acid, 15.40 mg% p-coumal acid, 7.24 mg% salicylic acid, Ferulic acid was contained at 5.76 mg%. From the above results, the melon pickles contain various kinds of phenolic ingredients, which are thought to have a physiologically active function as food.

Vitamin Analysis

Ascorbic acid among the vitamins contained in food ingredients, also known as vitamin C as one of the water-soluble vitamins, has been found to be effective for scurvy, and is now industrially synthesized. In nature, green tea, lemon, spinach, cabbage, etc. are contained a lot in the body, especially in the adrenal cortex. Since humans cannot synthesize it, they must be consumed through food. The daily requirement of adults is about 70 mg, which is much higher than other vitamins. Riboflavin, also known as vitamin B ₂ or lactoflavin, cannot be synthesized by the human body itself, so it must be consumed through food, and the daily intake is 1.5 to 2.5 mg, if insufficient, growth inhibition, weight loss, and dermatitis A deficiency of the back appears.

For the analysis of vitamins C, B1 and B2, 100 mL of 80% ethanol solution was added to 50 g of the sample, homogenized with a homogenizer at 20,000 rpm for 1 minute, followed by sonication for 2 hours at room temperature. 2 filtered to 2 mL of 80% ethanol, concentrated under reduced pressure at 40 ° C., 5 mL of distilled water, filtered through Sep-pak C ₁₈ cartridges and 0.45 μm membrane filter, followed by HPLC (Alliance XE system, Waters Co., USA) Analyzed. The column was XTerra RP 18, column temperature was 30 ℃, the mobile phase was gradient gradient of CH ₃ CN (A) / H ₂ O (B), flow rate is 1.0 mL / min, detector is PDA (Waters 2996, Waters Co., USA) was detected at UV 210 nm.

The results of analyzing the vitamins of the melon pickles and melon soy sauce pickles with different compositions of the immature liquor are shown in FIG. 15. For melon pickles, melon pickle-2 products containing high amount of purified water added as seasoning liquid contained 512 mg% ascorbic acid and 158 mg% riboflavin, and 576 mg melon pickle-1 product. In percent, 132 mg% riboflavin. In addition, the melon soybean pickle contains 1412 mg% of ascorbic acid and 200 mg% of riboflavin in the melon soybean pickle-2 product, which has a small amount of soy sauce. At 1176 mg% riboflavin contained 248 mg%. From the above results, the melon pickle contains ascorbic acid and riboflavin, which is considered to be sufficient as a health food.

Textural Characterization

Table 5 shows the results of measuring the texture of the melon pickles and melon soy sauce pickles, which differed in the composition of the immature liquor. In the case of melon pickle, the melon pickle-2 product, which has a high content of purified water, is 67.57%, cohesiveness 19.43%, chewability 51.33 g, and breakability 13611 g. The pickle-1 product was measured to be 77.26% resilient, 23.04% cohesive, 56.65 g chewable, and 17961 g brittle. In addition, melon soybean pickle was measured to have 57.67% elasticity, 28.37% cohesiveness, 86.24 g chewability, and 5825 g crackability in the melon soy sauce pickle-2 product, which has a small amount of soy sauce. The melon soybean pickle-1 product was measured to have 54.58% elasticity, 22.38% cohesiveness, 86.41 g chewability, and 5175 g cracking.

Texture of Melon Pickle and Melon Soy Pickle Products Sample name Texture Elasticity (%) Cohesiveness (%) Chewability (g) Breakability (g) MP-1 77.26 ± 3.59 23.04 ± 0.72 56.65 ± 8.11 17961 ± 210 MP-2 67.57 ± 1.81 19.43 ± 2.04 51.33 ± 5.28 13611 ± 364 MSP-1 54.58 ± 4.11 22.38 ± 3.20 86.41 ± 0.74 5175 ± 39 MSP-2 57.67 ± 3.55 28.37 ± 2.80 86.24 ± 8.11 5825 ± 44

Sensory Evaluation Analysis-(1)

The sensory test is a five-point scoring method of color, aroma, taste, texture, overall symbolism for general consumers (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very Good). Statistical analysis of the evaluation results was verified by ANOVA and Duncan's multi-range test using statistical package for social science (version 10.0).

The results of sensory evaluation of melon pickles and melon soy sauce pickles with different compositions of the immature liquor are shown in Table 6.

Sensory Characteristics of Melon Pickles and Melon Soy Pickles Sample Sensory characteristics incense flavor color Organization Overall Symbol MP-1 3.5 ± 0.97 3.7 ± 1.05 3.5 ± 0.89 3.8 ± 0.89 4.0 ± 1.00 MP-2 3.7 ± 0.70 3.7 ± 0.50 3.7 ± 0.90 3.9 ± 0.80 4.1 ± 0.80 MSP-1 3.3 ± 0.84 3.8 ± 0.97 3.7 ± 1.08 3.6 ± 0.94 3.8 ± 0.99 MSP-2 4.0 ± 0.54 4.0 ± 0.70 3.9 ± 0.80 3.8 ± 0.40 4.0 ± 0.70 MP-1: Melon Pickle-1, MP-2: Melon Pickle-2 MSP-1: Melon Soy Pickle-1, MSP-2: Melon Soy Pickle-2

In the case of melon pickles, the melon pickle-2 product, which has a high content of purified water added in the seasoning liquid, has a scent of 3.7, a taste of 3.7, a color of 3.7, a texture of 3.9, and an overall affinity of 4.1. The melon pickle-1 product was evaluated as having a fragrance of 3.5, a taste of 3.7, a color of 3.5, a texture of 3.8, and an overall preference of 4.0. In the case of melon soy sauce pickle, the flavor of melon soy sauce pickle-2 with low amount of soy sauce is 4.0, the taste is 4,0, the color is 3.9, the texture is 3.8, and the overall taste is The melon pickle-1 product was evaluated as 3.3, flavor 3.8, color 3.7, texture 3.6 and overall preference was 3.0. As a result, the melon pickle obtained melon pickle-2 product added 2.5% of seasoning vinegar, and the melon soy sauce pickled melon soybean pickle-2 product with low amount of soy sauce. High sensory evaluation scores were found.

Sensory Evaluation Analysis-(2)

In sensory evaluation analysis (1), MSP-2 which showed the best sensory evaluation result and sensory evaluation of melon pickles made by conventional methods were compared and compared. The results are shown in Table 7.

Sensory evaluation results of melon soybean pickle (MSP-2) of the present invention and the melon pickle by the conventional method Sample name Sensory characteristics incense flavor color Organization Overall preference MSP-2 4.0 ± 0.54 4.0 ± 0.70 3.9 ± 0.80 3.8 ± 0.40 4.0 ± 0.70 Original pickles 3.9 ± 0.40 4.0 ± 0.50 4.1 ± 0.90 3.5 ± 0.80 3.9 ± 0.80

As a result of sensory evaluation, as shown in Table 7, the melon gochujang pickles according to the present invention showed similar or slightly superior sensory characteristics in aroma, taste, color, and overall acceptability compared to the pickles made by the conventional method, but the difference was noticeable in texture. This was judged to be due to the difference in pickling. The final MSP-2 product is shown in FIG. 16.

1 is a graph showing the sugar changes of melon during salting according to salt concentration.

2 is a graph showing the acidity change of melon during salting according to salt concentration.

3 is a graph showing the pH change of melon during salting according to salt concentration.

4 is a graph showing the salinity changes of melon during salting according to salt concentration.

5 is a graph showing the change of brown color of melon during salting according to salt concentration.

Figure 6 shows the sweetness of the melon pickle and melon soy sauce pickle products.

Figure 7 shows the acidity of the melon pickle and melon soy sauce pickle products.

Figure 8 shows the pH of the melon pickle and melon soy sauce pickle products.

Figure 9 shows the salinity of the melon pickle and melon soy sauce pickle products.

Figure 10 shows the brownness of the melon pickle and melon soy sauce pickle products.

Figure 11 shows the chromaticity of the melon pickle and melon soybean pickle products.

Figure 12 shows the color difference of the melon pickle and melon soy sauce pickle products.

Figure 13 shows the free sugar composition of the melon pickle and melon soy sauce pickle products.

Figure 14 shows the organic acid composition of the melon pickle and melon soy sauce pickle products.

Figure 15 shows the vitamin composition of the melon pickle and melon soy sauce pickle products.

16 is a photograph of the final MSP-2 product.

Claims (4)

5 to 10% by weight of vinegar, 0.5 to 1% by weight of vitamin C, 0.1% by weight of calcium lactate, 0.1 to 1.0% by weight of citric acid, 10% by weight of starch syrup, 25% by weight of oligosaccharide and 0.5% by weight of melon fragrance and 100% by weight of water The aging liquid composition for ripening melon pickle, characterized in that consisting of 100% by weight or the remaining amount of soy sauce. Vinegar 2.5 to 5%, vitamin C 0.5% by weight, calcium lactate 0.1% by weight, citric acid 0.1% by weight, starch syrup 10-20% by weight, oligosaccharides 25% by weight and 0.5% by weight of the true amount to 100% by weight Seasoning composition for melon pickle seasoning, characterized in that consisting of or 100% by weight of the remaining soy sauce. Selecting and washing the melon to be uniform in size; Cutting the washed melon and separating the melon inner portion and the melon flesh portion; Adding salt of 70 to 80% of the weight of the melon meat to the separated melon meat part so that the salinity equilibrium is 95%; Washing the pickled melon with cold water and desalting the final salinity to 2 to 4%; Grinding the melon inner seeds and the fibrous portion separated from the desalted melon meat with a blender, finely crushed and pressed to add a mixed solution of 5 to 20% by weight, and then aging in a low temperature refrigerator compartment; And Putting the aged melon pulp into a packaging container, adding seasoning liquid, sealing and sterilizing Method of producing a melon pickle, characterized in that consisting of. The method of manufacturing melon pickles according to claim 3, wherein the step of pickling by adding sun salt to the melon meat is to stack the melon fruit and sun salt in layers.

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