KR20090105762A - Manufacturing of Low Salt Korean Pickled Cucumbers by Salt Replacement - Google Patents

Abstract

PURPOSE: A method for preparing low-salt cucumber pickles using alternative salt is provided to prevent adult diseases such as hypertension, cerebral apoplexy, and osteoporosis. CONSTITUTION: A method for preparing low-salt cucumber pickles using alternative salt comprises the following steps of: mixing 49% sodium chloride granules, 48% potassium chloride granules, 0.2% magnesium carbonate, 2.5% L-lysine salt, and 0.3% glutamic acid to obtain alternative salt; adding the alternative salt to the cucumber by 10% of the weight of the cucumber; adding the calcium chloride by 0, 0.4, 0.6, and 0.8% of the weight of the cucumber; mixing the alternative salt and cucumber well; and giving the pressure to the cucumber uniformly.

Description

Manufacturing Technique of Low Salt Cucumber Using Substituted Salts {Manufacturing of Low Salt Korean Pickled Cucumbers by Salt Replacement}

The present invention relates to a low salt cucumber and a method for preparing the same using alternative salt, and more particularly, to reduce salt content of sodium, which is pointed out as a cause of adult diseases such as hypertension and heart disease when excessive intake is made with salty taste like existing cucumber. It relates to a cucumber and a method for producing the same.

Cucumber is a traditional vegetable pickled food with moderate acidity and crispy texture that Koreans enjoy and enjoy long storage and preservation. Traditional methods of preparing cucumbers include dipping cucumbers in a sack, then pressing them with a stone, cooling them with hot salt solution and pouring them in between them, sprinkling them with salt, and then simmering them in a cool salt solution. It is made by pouring the solution. In recent years, the industry has adopted a method of purchasing cucumbers and sprinkling salt in underground tanks at the time when a lot of cucumbers are produced.

However, these cucumbers generally use natural salts with a sodium chloride content of 80% or more, and there is a high risk of being exposed to the risk of overdose of sodium, which is a cause of adult disease, by adding excess salt for long-term storage. .

The present invention has been proposed to solve the fundamental problems of the prior art as described above, the object of the present invention is to reduce the content of sodium that is a problem when excessive intake while maintaining the salty taste, caused by adult diseases by high sodium It aims to prevent food loss and create a healthy food culture.

The first aspect of the present invention is a method for producing a low salt cucumber oil using an alternative salt and calcium chloride prepared in the form of granular sodium chloride 49%, potassium chloride 48%, magnesium carbonate 0.2%, L- lysine salt 2.5% and glutamic acid 0.3% ratio It is about.

One embodiment of the method according to the invention

1) clean the cucumbers and remove the water;

2) adding 10% to the weight of the cucumber the replacement salt composed of 49% of sodium chloride, 48% of potassium chloride, 0.2% of magnesium carbonate, 2.5% of L-lysine salt and 0.3% of glutamic acid;

3) Add 0%, 0.4%, 0.6% and 0.8% of calcium chloride in granule form

4) Mix the added salt and cucumber well:

It may include a step.

In the method of the present invention, the cucumbers are washed with clean water and dried, and then replaced with cucumber salt of 49%, 48% potassium chloride, 0.2% magnesium carbonate, 2.5% L-lysine salt and 0.3% glutamic acid in granular form. It is desirable to add 10% to the weight and add 0.6% of the granular calcium chloride to the weight of cucumber to improve the texture of low salt cucumber.

The second aspect of the present invention relates to low salt cucumbers prepared by the above method.

   Hereinafter, the present invention will be described in detail.

At this time, if there is no other definitions in the technical terms and scientific terms used herein, those having ordinary skill in the art to which this invention belongs have the meaning that is commonly understood. In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The present invention relates to a low salt cucumber and a method for producing the same using an alternative salt, the salty taste is the same as the existing cucumber, while lowering the sodium content, which is pointed out as a cause of adult diseases such as hypertension, heart disease during excessive intake The present invention relates to a low salt cucumber which has a function as a food, and a manufacturing method thereof.

In the present invention, the use of potassium chloride, which is salty and helps to release sodium by antagonism, adds magnesium carbonate because magnesium has an effect of lowering blood pressure and is easily deficient in the human body, so that the taste of the whole alternative salt is balanced. In order to add the taste components L- lysine salt and glutamic acid. The proportion of salts added is 49% sodium chloride, 48% potassium chloride, 0.2% magnesium carbonate, 2.5% L-lysine salt and 0.3% glutamic acid. After washing, add the salts to the dried cucumbers at 10% by weight and add 0%, 0.4%, 0.6% and 0.8% calcium chloride to the cucumber weight to prevent softening of the cucumbers during ripening due to low salt. Afterwards, mix salt and cucumber evenly. The cucumbers were put on a bag of sand (5 kg) so that the pressure was evenly applied.

Effects through the present invention are as follows.

      As described above, according to the present invention, 10% of the alternative salt composed of sodium chloride 49%, potassium chloride 48%, magnesium carbonate 0.2%, L-lysine salt 2.5% and glutamic acid 0.3% in the form of granules was added Since low salt cucumber is not affected by the addition of calcium chloride, low salt cucumber can be produced by the above method, which can contribute to the prevention of high salt intake, which causes adult diseases such as hypertension, stroke, and osteoporosis, and contribute to the creation of a healthy diet. Can be.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

Example: Alternative salt  Used Low salt  Oiji manufacturing experiment

   Samples were purchased on the market, and the pH, acidity, which were the main maturation indicators of cucumber, were checked, and the hardness of moisture and softening affecting the quality of cucumber was measured. Appearance, color, aroma, texture, saltiness, already , Bitter taste, taste and overall acceptability were evaluated by sensory evaluation.

Experimental Example 1: Alternative salt  Used Low salt  Cucumber pH  Measure

   The pH of the low salt cucumber was measured using the replacement salt in the above example and the results are shown in FIG. 1. As shown in Figure 1, the overall pH change according to the maturation period of low-salt cucumber using alternative salts decreased rapidly at the early stage of fermentation, reached a minimum value of pH 3.15-3.29 and slightly increased. The rapid decrease in pH at the early stage of maturation is thought to occur as microorganisms are converted into acid-resistant microorganisms during the fermentation process of cucumber oil. I think it is because it is generated. In the case of cucumber, the pH range for sour and refreshing taste was suitable for pH 3.7-4.0, which took 14 days. In general, the pH of the calcium chloride addition ratio tended to be higher as the calcium chloride addition ratio was higher. This was similar to previous reports of slow pH reduction in calcium chloride treated cucumber, which appears to be due to the inhibition of fermentation of calcium chloride with pectinesterase to form polypectate complexes.

Experimental Example 2: Alternative salt  Used Low salt  Acidity measurement of cucumber

In the above example, the acidity of low salt cucumber was measured using alternative salts, and the results are shown in FIG. 2. As shown in Figure 2, the change in acidity according to the maturation period of low-salt cucumber using alternative salts increased rapidly at the beginning of ripening, showing a tendency to increase slowly after showing 0.30% -0.41% for 21 days of ripening. Indicated. According to the existing reports, the optimum acidity of kimchi for Korean diet was in the range of 0.40-0.75% in terms of lactic acid and the optimum ripening time was 0.5%. Since there is no report on the optimal acidity of cucumbers, so far, since cucumber is a fermented lactic acid food, it is assumed that 0.40-0.75% of titrate is the same as kimchi. It was found that The acidity change according to the calcium chloride addition ratio was lower as the amount of calcium chloride added increased. These results suggest that fermentation was inhibited by the reaction of added calcium chloride and pectinesterase (PE). In general, the increasing tendency of acidity during ripening was almost the same as the decreasing tendency of pH, and the peak value of total acidity reached its maximum when the pH value was nearly gentle.

Experimental Example 3: Alternative salt  Used Low salt  Moisture Content Measurement of Cucumber

   In the above example, the moisture content of the low salt cucumber was measured using the replacement salt, and the results are shown in FIG. 3. As shown in Figure 3, the change in water content according to the maturation period of low-salt cucumber using alternative salt showed a tendency to decrease rapidly during the early stage of ripening. This is thought to be a result of the phenomenon that the water in the cucumber tissue is eluted out by the osmotic pressure difference and the salt penetrates into the tissue.

Experimental Example 4: Alternative salt  Used Low salt  Measurement of hardness of cucumber

   In the above example, the hardness of the low salt cucumber was measured using the replacement salt, and the results are shown in FIG. 4. As shown in Figure 4, the change in hardness according to the maturation period of low-salt cucumber using alternative salt rapidly decreased in the early stage of soaking, then slowly decreased, then slightly increased and then gradually decreased again. The rapid decrease in hardness at the early stage of maturation was attributed to the change of cucumber tissue due to osmotic pressure elution and salt infiltration. The subsequent decrease was due to the change of acid and the change of acid by fermentation. I think. The decrease in hardness and a slight increase are thought to be due to the formation of the cross-linkage with calcium chloride of the free carboxyl groups of the pectin produced by the action of pectinesterase (PE). The hardness of calcium chloride added ratio tended to increase with increasing the ratio of calcium chloride, which is thought to be due to the cross-linkage of calcium chloride with pectinesterase (PE).

Experimental Example 5: Alternative salt  Used Low salt  Chromaticity measurement of cucumber

In Example 1 was measured the chromaticity of the low salt cucumber using a substitute salt and the results are shown in Table 1. As shown in Table 1, the change in chromaticity according to the maturation period of low-salt cucumber using alternative salt showed a tendency to decrease slowly after the early stage of ripening, but increased slightly within 21-28 days of aging. Indicated. These results were consistent with the observation that milk turbidity increased markedly with the fermentation and storage periods, and the non-enzymatic browning, a sugar and amino acid reaction, may be involved. In the case of redness, the value increased as the maturation period was longer in all test groups. This result is due to the fact that the green color of cucumber surface changes to greenish brown color as fermentation progresses. This is because chlorophyll in cucumber is converted into pheophobide or pheophytin by the acid produced. In the case of yellowness, the value of fresh cucumber decreased from 30.2 to 21.0-25.8 for 7 days of fermentation before immersion and then increased again. This resulted in the increase of redness, and the green color of the surface of the cucumber became greenish brown as fermentation progressed. Cucumbers with high acidity tended to have higher yellowness values, while cucumbers with lower acidity tended to have lower yellowness values. These results are thought to be due to the conversion of green chlorophyll pigment from cucumber to yellow green by acid. The color change of cucumber oil with calcium chloride addition ratio did not show a constant tendency with or without calcium chloride and redness and yellowness decreased with increasing calcium chloride addition ratio. These results suggest that the addition of calcium chloride and pectinesterase (PE) reacts to form a polypectate gel complex, which inhibits fermentation and inhibits acid production, thereby inhibiting the green chlorophyll pigment from cucumber from turning to yellow-green by acid.

 Table 1

Fermentation time (day) 0 7 14 21 28 35 L * Control 63.7 44.6 43.4 46.0 47.9 50.6 LS-1 63.7 45.7 44.0 48.1 49.9 45.9 LS-2 63.7 49.3 46.7 48.2 48.8 46.0 LS-3 63.7 53.5 52.3 53.5 54.6 47.3 a * Control -6.38 0.23 1.28 1.33 2.30 2.61 LS-1 -6.38 0.65 1.33 1.36 2.68 2.64 LS-2 -6.38 -1.20 1.03 1.19 1.26 1.43 LS-3 -6.38 -2.49 0.47 0.45 1.45 1.63 b * Control 30.2 25.5 30.1 30.7 30.8 35.6 LS-1 30.2 25.8 26.4 31.9 32.1 34.5 LS-2 30.2 21.0 26.1 26.3 26.9 30.1 LS-3 30.2 21.3 24.7 26.2 28.1 28.6

   Control: Addition of 10% replacement salt and 0% calcium chloride (w / w).

   LS-1: Test strip (w / w) added with 10% of substitution salt and 0.4% of calcium chloride.

   LS-2: Test strip (w / w) with 10% of alternative salt and 0.6% of calcium chloride added.

   LS-3: Test strip (w / w) added with 10% of substitute salt and 0.8% of calcium chloride.

Experimental Example 6: Alternative salt  Used Low salt  Sensory test of cucumber

In the above example, the sensory test of low salt cucumber was performed using alternative salts, and the results are shown in Table 2. As the ripening period elapsed, fresh cucumber flavor and fresh cucumber odor decreased rapidly, while sour smell, sour taste, and virulence increased. Appearance, color, bitterness and bitterness were highest in the 0.8% addition of calcium chloride, showing 5.7, 5.3, 4.9 and 4.9, respectively. The highest scores were 5.0, 5.7, 5.1, and 4.9 in the household, respectively, and the overall acceptability was the highest at 5.3 points with 0.8% calcium chloride.

TABLE 2

Exterior color incense Organization Salty already bitter flavor Overall preference Control 4.7 4.5 4.6 3.7 4.9 4.7 4.4 4.0 3.8 LS-1 4.1 4.7 4.9 5.0 5.0 4.5 4.4 4.2 4.9 LS-2 5.0 5.1 5.0 5.7 5.1 4.5 4.5 4.9 5.1 LS-3 5.7 5.3 5.0 5.7 5.1 4.9 4.9 4.9 5.3

   Control: Addition of 10% replacement salt and 0% calcium chloride (w / w).

   LS-1: Test strip (w / w) added with 10% of substitution salt and 0.4% of calcium chloride.

   LS-2: Test strip (w / w) with 10% of alternative salt and 0.6% of calcium chloride added.

   LS-3: Test strip (w / w) added with 10% of substitute salt and 0.8% of calcium chloride.

1 is a diagram showing pH;

2 is a diagram showing acidity;

3 is a diagram showing the moisture content;

4 is a diagram showing the hardness.

Claims (3)

A compounding step of combining the replacement salt in the form of granular sodium chloride 49%, potassium chloride 48%, magnesium carbonate 0.2%, L-lysine salt 2.5% and glutamic acid 0.3%;    10% of the combined replacement salt is added to the cucumber weight;    Calcium chloride is added to the cucumber weight by 0%, 0.4%, 0.6%, 0.8%; Low salt cucumber manufacturing method using a substitute salt, characterized in that the pressure is evenly pressed after pressing the salt and cucumber to mix well. The method of claim 1, wherein the replacement salt is combined in the proportion of 49% granular sodium chloride, 48% potassium chloride, 0.2% magnesium carbonate, 2.5% L-lysine salt and 0.3% glutamic acid;    Calcium chloride is added to the cucumber weight by 0.6%; Method for producing a low salt cucumber using a substitute salt, characterized in that the salt and the cucumber is mixed well and then the pressure is pressed evenly store the cucumber. Low salt cucumbers prepared by the process according to any one of claims 1 to 2.

Images