KR20090095894A - A Manufacturing method of Prunus mume fruit pickles - Google Patents

Abstract

A method for preparing plum pickles with improved preference is provided to increase the sweetness while maintaining the effective components of plums and to improve preference. A method for preparing plum pickles with improved preference comprises the following steps of: preserving fresh plums in 3-10% salt water for 2-8 hours and desalting in flowing water for 20-60 minutes; enucleating the plums and mixing with sugar in a ratio of 1 to 1 and letting them as they are for 2 days; soaking the sugared plums into a seasoning liquid and aging for 3-5 days; and vacuum-packaging the aged plum pickles and sterilizing at 70~90°C for 5-30 minutes. The salt water contains 0.3-0.5 part of calcium carbonate on a basis of 100 parts thereof. The desalting step is continued until the salt concentration becomes 2-7%. The seasoning liquid is composed of 300-350 parts of white sugar, 160-170 parts of sorbitol, 2-3 parts of sodium succinate, 2-3 parts of succinic acid, 2-2.5 parts of calcium carbonate, 2-2.5 parts of vitamin C, 10-12 parts of vinegar and 420 parts of water. The seasoning liquid additionally contains 2-3 parts of pickle flavor.

Description

A manufacturing method of Prunus mume fruit pickles

  The present invention relates to a method for producing pickles using plum as a raw material, and more particularly, while maintaining the rich organic acid and sugar active ingredients such as plum, while lowering the acidity unique to the plum plums can increase consumer preference It relates to a method for producing a pickle.

Generally, pickle refers to food prepared by pickling cucumbers as seasonings in seasoned vinegar mixed with sugar, salt, and vinegar, or by fermenting them in brine mixed with spices.

The pickles prepared as above have been mainly used in western dishes such as hamburgers, chicken, pizza, and sandwiches. In the case of pickles, cucumbers, which are the main ingredients, contain various vitamins and acetic acid during pickling, which facilitates digestion. It contains succinic acid, an organic acid, which not only smoothes metabolism in the body but also is rich in fiber, which prevents constipation and suppresses diseases such as enteritis and indigestion due to decreased bowel function. have.

Therefore, it has recently been in the spotlight as an important food material for supplying fiber and water, which are lacking in a westernized diet, and especially, it is being used habitually without falling into greasy foods due to the peculiar appetite effect of the Korean people who have a feeling of rejection of the food.

However, until now, pickles have been mostly used as a main ingredient, and as the dietary diversity of consumers diversified, it was difficult to satisfy the taste of cucumber pickles only. In particular, as various foods from around the world are introduced into Korea, new fusion foods are introduced.

On the other hand, plum fruit, which is the fruit of plum trees, has been used as a health supplement or medicine since ancient times. In Korea, it is known to have been used as a medicinal herb since it was passed as garden water in the Three Kingdoms period.

These plums are divided into various types according to the harvest season and processing methods. The plums are light green, the flesh is hard, the sour taste is strong, the fragrant, yellowish yellow plum, the dried golden plum, the pickled plum, and dried in the sun. Peeled white plums and blue plums, smoked and blackened plums are mainly used for food.

These plums are composed of about 85% water and about 10% sugar in the flesh, and other minerals such as calcium, phosphorus and potassium, and are rich in vitamins and vitamins. Organic acids include citric acid, malic acid, succinic acid and tartaric acid. It contains a large amount. Among them, citric acid promotes the metabolism of sugars and relieves fatigue, and organic acids promote the action of the stomach and stimulate the appetite.

In addition, plum is an alkaline food, good for fatigue recovery and constitution improvement, and excellent detoxification helps to treat stomach upset and food poisoning, and sour taste secretes gastric juice and normalizes digestive organs to prevent indigestion and gastrointestinal disorders. In addition to getting rid of constipation and skin care good acidity is known to have a strong sterilization action. In particular, recently, it is known that there is also an anti-cancer effect, the consumption is gradually increasing.

However, these plums have been limited in their use compared to their effects, and have been sold mainly by making them into liquor soaked in liquor or making their concentrates into various teas and beverages. In addition, vinegar, red pepper paste, and soy sauce have been used as additives to make seasoning sauces.

Therefore, researches on new foods using plums have been actively conducted in recent years, but their utilization has not been systematically established in various aspects. In particular, studies to apply plums as raw materials for pickles have yet to be made. It is not happening.

Therefore, the present invention is to solve the problems associated with the production of pickles from the plum as a raw material, while maintaining the rich active ingredient of the plum in the product, while adjusting the acidity of the plum to increase the sweetness and live plum It is an object of the present invention to provide a method for producing a pickle of plum, which can increase the acceptability by removing the unique objection.

The present invention to achieve the above object,

Pickling the fresh plums for 2-8 hours in 3-10% brine and desalting them for 20-60 minutes in running water; In the next process, the desalted plums are nucleated to make a uniform size, and then the sugar and plums are mixed 1: 1 to acupuncture for 2 days; Immersing the immersed plum in acidity, sugar, pH-adjusted seasoning solution and aging for 3-5 days; It is achieved by providing a method of producing a plum pickle, characterized in that consisting of; immersed in the pickled plum pickle vacuum packaging and sterilized for 5 to 30 minutes at 70 ~ 90 ℃.

In addition, the present invention provides a method for producing a plum pickle, characterized in that the calcium carbonate is added 0.3 ~ 0.5 parts by weight based on 100 parts by weight of the brine used during pickling.

In another aspect, the present invention provides a method of producing a plum pickle, characterized in that the desalination is to be the salinity of the flesh of 2 to 7%.

In the present invention, the seasoning solution is 300 to 350 parts by weight of white sugar, 160 to 170 parts by weight of sorbitol, 2-3 parts by weight of sodium succinate, 2-3 parts by weight of succinic acid, calcium carbonate 2 ~ with respect to 1000 parts by weight of pretreated plum material It provides 2.5 parts by weight, vitamin C 2 ~ 2.5 parts by weight, vinegar 10-12 parts by weight, water 420 parts by weight of the method of producing a plum pickle.

In addition, the present invention provides a method for producing a pickle of plum, characterized in that 2 to 3 parts by weight are further added to the seasoning liquid based on 1000 parts by weight of pickled plum pretreated.

In addition, the present invention is prepared by the manufacturing method described above contains a rich active ingredient of plum, to provide a pickle of plum, characterized in that the sweetness and odor of the fresh plum was removed at the same time to increase the sweetness by adjusting the acidity of the plum do.

As described above, the manufacturing method of the plum pickle of the present invention can satisfy the diversified tastes of consumers by using only the plum as a new raw material, instead of using only cucumber as a raw material of the conventional pickle, and recently fusion It is accompanied by food or fast food to bring out the taste of food.

In addition, the plum pickle prepared in the manufacturing method of the present invention contains a rich active ingredient of the plum used as a raw material, while improving the sweetness by adjusting the acidity of the plum and at the same time to remove the inherent freshness and odor of the plum to increase the taste The effect is to bring.

Hereinafter, the present invention will be described in more detail.

First, clean the plum as a raw material and cut into crisscrosses along the length direction, and then the pickling process is carried out by immersing the plum in 3 to 10% salt water for 2 to 8 hours.

The pickling process as described above is intended to infiltrate the salt by infiltrating the salt in the plum, and when the pickling process is performed in the brine to which calcium carbonate is added, a better effect is obtained.

This is because when immersing plums in salt water for a long time, the internal tissues are softened, and the pickles may be deteriorated due to their rich taste. Therefore, calcium carbonate is plumed when salt is absorbed by adding calcium carbonate in salt water. This is because it prevents the tissues from softening, making it possible to enhance the texture of the plums and to feel the peculiar taste of pickles.

The calcium carbonate added as described above is most preferably added in an amount of 0.3 to 0.5 parts by weight based on 100 parts by weight of brine. When the calcium carbonate is added in an amount less than 0.3 parts by weight, the amount of the calcium carbonate is too small to effectively soften the plum tissue. This is because, on the contrary, addition of more than 0.5 parts by weight does not show any further enhanced effect.

After the pickling process, the plum is subjected to a desalination process, which is washed with running water for 20 to 60 minutes. At this time, the salinity of the pulp after desalting is 2 to 7% so that the pickle has an appropriate salty taste. At the same time, when the product is stored for a long time, it can maintain sufficient storage without deterioration.

In the next step, the pickled plums in the previous step are enucleated to make a uniform size, then the sugar is mixed with the plums at a weight ratio of 1: 1 to acupuncture for 2 to 3 days. By principle it is absorbed into the plum.

Limiting the above-mentioned acupuncture period to 2 to 3 days, if the period is less than 2 days, the peculiar green plum and sour taste will exist, and the aesthetics will be impaired. Because of the weak texture of the crunchy taste disappears.

In the next process, the plums prepared in the previous step are mixed with white sugar, sorbitol, sodium succinate, succinic acid, calcium carbonate, vitamin C, vinegar, and so on, mixed with acidity, sugar, and pH-adjusted seasoning solution for 3 to 5 days. It is aged.

Such seasoning liquid is 300 to 350 parts by weight of white sugar, 160 to 170 parts by weight of sorbitol, 2 to 3 parts by weight of sodium succinate, 2 to 3 parts by weight of succinic acid, 2 to 2.5 parts by weight of calcium carbonate, and vitamins based on 1000 parts by weight of pretreated plum material. When using a mixture consisting of C 2 ~ 2.5 parts by weight, vinegar 10 ~ 12 parts by weight, 420 parts by weight of water it can be seen that the best flavor through the following examples.

In the seasoning solution, vinegar is the most important factor controlling acidity of plum pickle, and when added to less than 10 parts by weight with respect to 1000 parts by weight of pretreated raw material, the taste becomes too tasteless, resulting in poor texture, and more than 12 parts by weight. The sour taste is so high that it gives a sense of rejection.

In the case of sorbitol, when it is added to less than 160 parts by weight with respect to 1000 parts by weight of raw materials, the sweetness of the plum is increased as a factor controlling the sweetness and shelf life of the pickle of plum, and when added in excess of 170 parts by weight, sorbitol The unique taste is stronger, the sweetness is lowered, a problem occurs.

If the vitamin C is added in less than 2 parts by weight relative to the raw material 1000, the effect of adding vitamin C is too weak, and even if it is added in excess of 2.5 parts by weight, no further enhanced effect does not appear.

Calcium carbonate plays a role in maintaining the texture of plum pickle. If it is added less than 2 parts by weight based on 1000 parts by weight of raw material, it does not help to maintain the texture. do.

Succinic acid maintains acidity and buffers pickle of plum, but if it is added less than 2 parts by weight based on 1000 parts by weight of raw materials, the conflicting taste of seasoning liquid is not mixed well. This becomes stronger, rather than hurting the aesthetics.

Sodium succinate has a specific salty taste compared to glutamic acid and inosinic acid. Therefore, when it is used less than 2 parts by weight based on 1000 parts by weight of raw materials, the sweetness does not stand out. Will affect.

Lastly, in the case of sugar, it is added to show the sweetening effect on the pickle of plum, and it is appropriate to add 300 to 350 parts by weight based on 1000 parts by weight of raw material, and 300 parts by weight of 1000 parts of pretreated raw material. When added in less than a weight part, the sweetness of the plum pickle appears weak, and when added in excess of 350 parts by weight, the sweetness of the plum pickle is too strong to reduce the taste of the plum pickle.

In this way, the flavoring compound and the pretreated plum may be added to the mixture which gives a particular flavor. In this case, the pickling flavor may be suitable as the flavor used in this case. It can be easily consumed by eliminating off-flavor and off-flavor of aging.

Such pickle flavor is effective to add 2 to 3 parts by weight based on 1000 parts by weight of pretreated plum, which is less than 2 parts by weight, the amount of the fragrance is too small so that the inherent fume does not disappear, 3 parts by weight If added above, artificial pickle aroma is too strong, rather it causes a problem of dropping flavor.

As described above, the matured product completed in the seasoning liquid is vacuum-packed and sealed, and then sterilized in hot water at 70 to 90 ° C. for 5 to 30 minutes to complete the plum pickle which is the final product of the present invention.

The plum pickle manufactured through these steps preserves the rich active ingredients contained in the ingredients of the plum, while adjusting the acidity of the plum pickle to increase the sweetness, increase the color and remove flavors of the plum to improve the flavor. The effect is to increase.

Although the present invention will be described in more detail with reference to the following examples, the following examples are merely illustrative of the present invention, and the present invention is not limited by the following examples.

<Examples 1 to 4>

The raw plums cut into crisscrosses were pickled in 7% brine containing 0.3% calcium carbonate for 6 hours, then desalted with tap water for 30 minutes, the seeds were removed, and the desalted plums were cut into suitable size and 1: After mixing at a weight ratio of 1, it was stirred for 2 days.

Take 1kg of plums pulled as described above, pickle plum, sorbitol, sodium succinate, succinic acid, calcium carbonate, vitamin C, vinegar, was prepared by ripening for 5 days each with a seasoning solution mixed with vinegar, water It was set as the example 1-4.

Experimental Example 1

For the pickle of plum pickle prepared by the method of Examples 1 to 4, 10 panelists of 10 to 50 groups were measured in five steps by measuring the taste and smell in the following manner and the average value was measured. It is shown in Table 1 below. (After the measurement of each example, the brush was brushed so that the taste and aroma of the plum pickle remained, and the following example was performed after 10 minutes.)

-flavor-

Plum acid's sour taste is not strong and texture is alive

1: very bad

2: bad

3: is normal

4: good

5: very good

-smell-

Plum pickle has no fluff or smell and has a pickle flavor

1: very bad

2: bad

3: is normal

4: good

5: very good

Example 1 Example 2 Example 3 Example 4   Vinegar (ml) 8 10 12 14   Sorbitol (g) 150 160 170 180   Sodium Succinate (g) One 2 3 4   Succinic acid (g) One 2 3 4   Calcium carbonate (g) 1.5 2 2.5 3   Vitamin C (g) 1.5 2 2.5 3   White sugar (g) 250 300 350 400   Pickle flavor (ml) 1.5 2 3 4   Water (ml) 420 420 420 420   Sensory evaluation  flavor 3.9 4.6 3.8 3.4  smell 3.5 4.4 4.2 3.8  Symbol 3.7 4.5 4.0 3.6

As can be seen from Table 1, in Examples 2 and 3, white sugar, sorbitol, sodium succinate, succinic acid, calcium carbonate, vitamin C, vinegar, and pickle flavors were added appropriately, so that most of the sour taste was appropriate and the texture was good. As a result, the pickiness of pickle is low in freshness and off-flavor, and the pickle smell is appropriate.

On the other hand, in the case of Example 1, the additives of the seasoning liquid were not properly harmonized, and the texture was much decreased, and the pickle aroma was added to the odor. In addition, in the case of Example 4, too much white sugar, sorbitol, sodium succinate, succinic acid, calcium carbonate, vitamin C, vinegar, and pickle flavor were added, which resulted in spoiling the flavor of plum pickle. Rather, it gave a sense of rejection.

<Examples 5 to 8>

Prepared in the same manner as in Example 2, when pickling plums in 7% concentration of brine, the pickle of plum pickle prepared by adding calcium carbonate to 100 g of the brine as shown in Table 2 to Examples 5 to 8.

Experimental Example 2

For the pickles of plums prepared by the methods of Examples 5 to 8, each of 10 to 50 panelists was measured for taste in the following manner, and scored in five steps, and then the average value was measured. It is shown in 2. (After the measurement of each Example, it was brushed so that the taste and aroma of the plum pickle might not remain but the following example was performed after 10 minutes passed.)

-flavor-

Plum pickles are not soggy, they taste crunchy.

1: very bad

2: bad

3: is normal

4: good

5: very good

Example 5 Example 6 Example 7 Example 8 Example 9 Amount of calcium carbonate (g) - 0.1 0.3 0.5 0.7 Sensory evaluation 3.2 3.5 4.2 3.9 3.8

As can be seen from Table 2, in the case of Examples 7 to 9 in which more than 0.3 g of calcium carbonate was added to 100 g of brine when pickling plums, most of them felt the crunchy taste peculiar to the plum, and thus the diet was good. On the other hand, Example 5 without calcium carbonate and Example 6, which was added in small amounts, did not feel crunchy and damp, resulting in poor diet.

Claims (6)

Pickling the fresh plums for 2-8 hours in brine at a concentration of 3-10%, and then desalting them for 20 to 60 minutes in running water;  In the next process, the desalted plums are nucleated to make a uniform size, and then the sugar and plums are mixed 1: 1 to acupuncture for 2 days; Immersing the immersed plum in acidity, sugar, pH-adjusted seasoning solution and aging for 3-5 days; The ripe plum pickle is vacuum-packed and sealed, sterilizing for 5 to 30 minutes at 70 ~ 90 ℃; Plum pickle manufacturing method characterized in that consisting of. The method of claim 1, wherein the salt water used for pickling is added to the calcium carbonate 0.3 ~ 0.5 parts by weight based on 100 parts by weight of calcium carbonate. The method according to claim 1 or 2, wherein the desalting is a method of producing a plum pickle, characterized in that the salinity of the flesh to be 2-7%. The said seasoning liquid is 300-350 weight part of white sugar, 160-170 weight part of sorbitol, 2-3 weight part of sodium succinate, 2-3 weight part of succinic acid, calcium carbonate 2 ~ with respect to 1000 weight part of pretreated plum raw materials. Method for producing a plum pickle, characterized in that 2.5 parts by weight, vitamin C 2 ~ 2.5 parts by weight, vinegar 10-12 parts by weight, water 420 parts by weight. 5. The method of claim 4, wherein 2-3 parts by weight of the pickle flavor is further added to 1000 parts by weight of the pre-pickled plum. A plum pickle prepared by the manufacturing method of claim 1, containing abundant active ingredients of plum, to enhance the sweetness by adjusting the acidity of the plum, and remove the inherent freshness and odor of fresh plum.