KR20120018948A - Manufacturing method of pickles - Google Patents

Abstract

PURPOSE: A producing method of pickled food is provided to use fresh vegetables, natural vinegar, turmeric, and concentrated fruit juice for offering the use of healthy ingredients to users. CONSTITUTION: A producing method of pickled food comprises the following steps: cutting food ingredients into a desired size, and salting with bay salt or refined salt; washing the salted ingredients; dissolving 0.2-3wt% of turmeric in purified water, and pouring the mixture to the food ingredients before cold temperature aging for 18-30 hours; mixing 50-60wt% of the aged ingredients, 10-22wt% of purified water, and 10-20wt% of high fructose corn syrup, 5-9wt% of vinegar, 3-8wt% of concentrated fruit juice, and 0.2-3wt% of turmeric; sieving the mixture to remove the turmeric from the mixture and obtaining seasoning liquid; inserting the aged ingredients and the seasoning liquid into a container, and sealing the container; and low temperature sterilizing the container using 75-90 deg C water for 7-8 minutes before storing.

Description

Manufacturing method of pickled food (pickle) {Manufacturing method of pickles}

The present invention relates to a method for manufacturing pickled foods (hereinafter referred to as pickles) using radishes, cucumbers, and the like, and more specifically, to add natural fruit components to the characteristics of pure domestic radishes or cucumbers. It relates to a method of preparing pickles by adding concentrated pear juice and ripening by adding natural turmeric.

The demand of various meats and chickens is increasing rapidly as the life of human beings improves, and the demand of various pickles is increasing as the consumption of meat is increased. There is a need for the appearance of pickles that can be enjoyed and enjoyed by children, the elderly, or both.

In general, pickles are pickled in seasoned vinegar mixed with sugar, salt and vinegar, and fermented in salted water mixed with spices.The ingredients are cucumbers, onions, tomatoes, bell peppers and carrots. It depends, but laurel leaves, cinnamon, red pepper, garlic, and pepper are used.

In addition, so-called pickled radish pickled radish pickled in bran salt mixed with radish salt and bran is a salty and preserved food of our country. Line it up again, spread it with salt and put the soft radish on top of it, and ripen it. It is then commercially available.

However, the above pickling method uses synthetic preservatives (preservatives), synthetic coloring agents (pigments), synthetic sweeteners (sodium saccharin), etc. to preserve various materials such as cucumber or radish for a long time, and lower synthetic vinegar to lower the unit price. It has the problem of preserving and taste by using a large amount of synthetic additives, and by adding various low-grade ingredients such as seasoning liquid and using various spices and hardeners, it lowers the excellent efficacy of pickled foods and turns it into unhealthy foods. .

In order to solve the above problems, Korean Patent Laid-Open Publication No. 10-2009-0095894 discloses a step of pickling fresh plums in brine at a concentration of 3 to 5% for 2 to 8 hours, and then desalting in flowing water for 20 to 60 minutes. Next, the desalted plums are nucleated to make a uniform size, and the sugar and plums are mixed in a 1: 1 ratio for acupuncture, and the immersed plums are immersed in acidity, sugar, and pH-adjusted seasoning solution. A method of producing a plum pickle, which comprises the step of aging for 5 days, the vacuum pickle of the aged plum pickle and sterilization for 5 to 30 minutes at 70 to 90 ° C.,

Republic of Korea Patent Application Publication No. 10-2010-0005295 has a step of removing foreign matters by washing the pickled cucumbers and cheongyang pepper, desalting the pickled cucumbers from which the foreign matters are removed, re-washing the desalted cucumbers, Cutting the rewashed cucumber, immersing the cheonyang pepper from which the foreign matter was removed in 50% alcohol or water to extract the effective substance of cheonyang pepper, and immersing the cheonyang pepper prepared by immersing the cheonyang pepper Preparing a hot pickle seasoning liquid by mixing the liquid into a pickle seasoning liquid, and putting the cut cucumber and hot pickle seasoning liquid into a packaging container, and vacuum-sealing the packed container filled with the cut cucumber and hot pickle seasoning liquid. And a method for producing a hot cucumber pickle, which comprises the step of pasteurizing the sealed packaging container,

Republic of Korea Patent Publication No. 10-2010-0043567 No. 35 to 40% by weight of onions, 20-30% by weight vinegar, 5-15% by weight sugar, 1-3% by weight, 20-30% by weight of anchovy broth In order to provide an onion pickle consisting of, a) peeling and then peeling the onion, b) cutting the onion, c) adding an vinegar, sugar, salt to the anchovy broth to make a dipping solution, d) the fence In the method of producing an onion pickle consisting of the step of heating the amount of the first cooling and then filtering, e) adding the onion to the immersion solution and f) aging the immersion solution into which the onion is added The technique is described.

In addition, the Republic of Korea Patent Publication No. 10-2000-0000504 describes a 'manufacturing method of turnip pickle', and the Republic of Korea Patent Publication No. 10-2003-0093638 describes a 'manufacturing method of green tea pickle', Patent No. 10-2004-0096855 describes a technology for a 'fusion pickle and its manufacturing method', Republic of Korea Patent Publication No. 10-2005-0005330 describes a 'method of manufacturing seaweed pickle', Republic of Korea Patent No. 10-2009-0072590 describes the technology for the 'aging liquid composition for ripening melon pickle', Republic of Korea Patent Publication No. 10-2010-0023091 describes the technology for 'natural pollution-free pickle manufacturing method' It is.

However, all of the conventional methods of manufacturing pickles as described above or products thereof are added to eat meat or other foods and are eaten as a side dish, which is not suitable for eating only pickles themselves independently, and especially for preserving and flavoring. A large amount of synthetic additives such as preservatives (preservatives), synthetic coloring (pigments), synthetic sweeteners (sodium saccharin), and low-grade synthetic vinegar are often used, degrading the excellent efficacy of pickled foods and making them unhealthy. It can also cause problems.

The present invention is to solve the problems described above, to provide a pickle that is beneficial to the human body by producing a pickled food using high-quality materials such as raw vegetables and natural vinegar, turmeric and concentrated fruit juice.

In addition, the second object of the present invention is to provide a pickle that can be used not only to drink pickle juice (seasoning liquid) as natural fruit juice but also to use pickle juice as salad dressing.

In addition, the pickle of the present invention is to provide an independent food that can be eaten as a snack while eating various vitamins by allowing children to easily eat vegetables that do not eat well.

The present invention is a food material in the production of pickles (pickles) by selecting from a variety of materials, such as cucumbers, radish, paprika, lotus root, ginseng, garlic, onion, cabbage or mushrooms and edible roots Salting according to the properties of the material and cutting it into a desired size and shape, or cutting in advance and then marinating it with sun salt or re-decontamination;

Selecting and washing the cut food ingredients;

0.2-3.0% by weight of turmeric in purified water, stir well to melt and pour enough to soak food ingredients 18 to 30 hours refrigerated aging;

50 to 60% by weight of food ingredients aged in refrigeration, 10 to 22% by weight of purified water, 10 to 20% by weight of liquid fructose, 5 to 9% by weight of vinegar, 3 to 8% by weight of concentrated fruit juice, 0.2 to 1.0% by weight of natural salt Mixing turmeric 0.2-3.0 wt% to stir well to remove turmeric powder lumps to prepare a seasoning liquid;

Measuring the aged food ingredients and first placing them in a container, and then pouring the seasoning liquid into the container to seal it;

Pasteurizing the sealed container for 7-8 minutes in water at 75-90 ° C .;

Inspecting the sterilized container and then releasing or refrigerating it;

It relates to a method for producing a pickled food (pickle), characterized in that made.

The method of manufacturing the pickled food (pickle) as described above may be changed according to the food material and purpose thereof.

That is, in order to prepare foods such as pickled radish, soak the salted radish in water before desalting and desalting it with a suitable salinity, and then cut it into 2 ~ 4mm lengths and widths and cut it into 8 ~ 12cm lengths to prepare cucumber pickles. In order to prepare cucumber pickles, cut the cucumbers in a circular shape with a thickness of 4-5 mm in advance, add 10% by weight of natural salt or re-decontamination, and soak them for 3 to 5 hours to wash them. After cutting into round shape by thickness, make a liquid dissolved in 10% by weight of natural salt in purified water, pour it to the point where it is immersed in radish, rinse it for 3 to 5 hours, and wash it.In the case of paprika pickle, yellow, red and green colors of paprika are the same. After cutting into 4 ~ 5mm thick rings at a ratio, make a liquid of 10% by weight sun salt or recontaminated salt in purified water, boil it at 100 ℃ and boil it for 3 ~ 4 minutes. It is prepared by washing.

In addition, as the concentrated juice, any juice such as apples, pears, strawberries, grapes, plums, bokbunja, pineapple, blueberries can be used, but since the apple juice has a sweet-sour taste and a little yellow color, it can be used most often. Depending on the characteristics of the raw materials, the pear concentrate with high transparency should be used to preserve the color of the raw materials, and the strawberry concentrate which has a red color to be liked by children for the pickles for children, and also purple or green. You can use grape concentrate or mix it with other concentrates.

In particular, the turmeric is known to have a preservative effect and coloring effect and to help digestion to prevent food poisoning, but because of the rich taste and color may take a lot of side effects rather than the recommended amount of WHO (0.1mg or less per day Care should be taken to keep the weight per kilogram, and the addition of 0.2-3.0% by weight, which is enough to help the coloring without affecting the taste of the turmeric, is important.

In addition, by using the concentrated juice in the above, even without using any additives that are not beneficial to the human body, it is possible to provide one independent food that is eaten as a snack while eating various vitamins contained in vegetables.

As described above, the present invention produces pickles using high quality ingredients such as raw vegetables and natural vinegar, turmeric, and concentrated fruit juice, and pickles that are beneficial to the human body, as well as pickle juice (seasoning liquid). Juice can also be used for salad dressing, and the pickle of the present invention can be eaten as snacks while ingesting various vitamins so that children can easily eat even vegetables that are not eaten well because of the unique taste (slightly bitter) of vegetables. It has the effect of providing independent foods.

In addition, the present invention has a good coloring effect due to the action of turmeric to clear the color of pickled food, and also has the effect of preserving pickled food for about six months in refrigeration by the antiseptic effect of turmeric.

In addition, according to the present invention there is also an effect that can solve the problem of waste and environmental damage caused by eating pickle dry only in the existing pickle and discard the seasoning liquid.

Hereinafter, the present invention will be described in detail with an embodiment.

The present invention, in the manufacture of pickled food (pickles), salting the food material according to the characteristics of the food material and then cut into a desired size and shape, or pre-cut after pickling with natural salts or re-decontamination;

Selecting and washing the cut food ingredients;

0.2-3.0% by weight of turmeric in purified water, stir well to melt and pour enough to soak food ingredients 18 to 30 hours refrigerated aging;

50 to 60% by weight of food ingredients aged in refrigeration, 10 to 22% by weight of purified water, 10 to 20% by weight of liquid fructose, 5 to 9% by weight of vinegar, 3 to 8% by weight of concentrated fruit juice, 0.2 to 1.0% by weight of natural salt Mixing turmeric 0.2-3.0 wt% to stir well to remove turmeric powder lumps to prepare a seasoning liquid;

Measuring the aged food ingredients and first placing them in a container, and then pouring the seasoning liquid into the container to seal it;

Pasteurizing the sealed container for 7-8 minutes in water at 75-90 ° C .;

Inspecting the sterilized container and then releasing or refrigerating it;

It relates to a method for producing a pickled food (pickle), characterized in that made.

As the concentrated fruit juice, any juice such as apples, pears, strawberries, grapes, plums, bokbunja, pineapples, and blueberries can be used, but since the apple juice has a sweet and sour taste and a little yellow color, it can be used most often. Depending on the nature of the raw materials, sweet and highly transparent pear concentrates to preserve the color of raw materials such as paprika, red strawberry concentrates for children to pickle for children, and purple or If you want to make green, you can use grape concentrate or mix it with other concentrates.

In addition, it is effective to use plum concentrate for enhancing digestive function and bokbunja concentrate for preventing aging or improving memory.

Although an Example of this invention is described to the following and this invention is not limited to an Example, Of course, it can add a little within the range of a claim.

≪ Example 1 >

-Production of pickled radish-

6kg of salted salted radish was soaked in water, and the salted salted radish was soaked in water to 0.4%, cut into about 3mm in width and length, and cut into about 10cm in length.

45g of turmeric powder was dissolved in 1500cc of purified water, and the mixture was stirred and dissolved. The salt and radish were added thereto and aged for 24 hours with desalting and coloring.

To the solution was added a seasoning liquid mixed with 1300cc of liquid fructose, 640cc of vinegar, and 330cc of apple juice concentrate, and the solution was filtered to remove undissolved turmeric powder mass.

The colored salted radish was weighed, bottled and sealed, and pasteurized for 8 minutes in water at 85 ° C. for packaging release.

Yellow radish produced was beautiful to see with the naked eye, fresh taste and loved by all ages.

<Example 2>

-Preparation of cucumber pickles-

The white cucumber was washed well, cut into rounds with a thickness of 4 to 5 mm, and then the cucumbers were soaked with 10 wt% sun salt of cucumbers and marinated for 4 hours, and then the pickled cucumbers were washed clean.

50% by weight of cucumber, 19% by weight of purified water, 17% by weight of fructose, 8% by weight of vinegar, 4.9% by weight of apple concentrate and 1.1% by weight of turmeric Was removed.

Pickled cucumbers were weighed and placed in a container, poured with seasoning liquid and sealed.

The sealed container was pasteurized for 8 minutes in water at 85 ° C. for shipping.

The prepared cucumber pickle became a sweet and sour pickle with a light green color and no bitter taste of cucumber. Children and women liked it more.

<Example 3>

-Manufacture of Ssammu-

After washing radishes cleanly, cut into rounds to a thickness of about 1mm, 50% by weight of radish, and made a liquid containing 10% by weight of natural salt in purified water poured to immerse the radish and marinated for 4 hours.

Pickled radish was selected and washed, and water containing 2% by weight of turmeric was poured so as to soak in radish and colored under refrigeration for 24 hours.

Seasoning solution was prepared by mixing 15% by weight of purified water, 13% by weight of fructose, 6.5% by weight of vinegar, 3.5% by weight of concentrated apple juice, and then removing undissolved turmeric powder mass.

Aged colored radish was weighed and placed in a container, and then the above-mentioned seasoning liquid was poured into the container and sealed.

The sealed containers were packaged by pasteurization in water at 85 ° C. for 7 minutes.

The ssammu produced was vivid yellow in color, strong in sweetness, and pickled in apple juice.

Claims (6)

In the manufacture of pickled foods (pickles), salting the food material according to the characteristics of the food material and then cutting to a desired size and shape, or pre-cut and then marinated with sun salt or re-decontamination;
Selecting and washing the cut food ingredients;
0.2-3.0% by weight of turmeric in purified water, stir well to melt and pour enough to soak food ingredients 18 to 30 hours refrigerated aging;
50 to 60% by weight of food ingredients aged in refrigeration, 10 to 22% by weight of purified water, 10 to 20% by weight of liquid fructose, 5 to 9% by weight of vinegar, 3 to 8% by weight of concentrated fruit juice, 0.2 to 3.0% by weight of turmeric To stir well to remove turmeric powder lumps while stirring to prepare a seasoning liquid;
Measuring the aged food ingredients and first placing them in a container, and then pouring the seasoning liquid into the container to seal it;
Pasteurizing the sealed container for 7-8 minutes in water at 75-90 ° C .;
Inspecting the sterilized container and then releasing or refrigerating it;
Method for producing a pickled food (pickle), characterized in that made.
The method of claim 1,
Pickled foods (pickles) are pickled foods, characterized in that the pickled foods are prepared by immersing salted radish in water prior to cutting and desalting them into the desired salinity and then cutting them into 2-4 mm width and length cuts of 8-12 cm in length. Pickle).
The method of claim 1,
When pickled foods are pickled cucumbers, the cucumbers are cut in a circular shape with a thickness of 4 to 5 mm in advance, and then put in 10% by weight of natural salt or re-decontamination, soaked for 3 to 5 hours and washed to prepare cucumber pickles. Method of producing pickles (pickles) to be.
The method of claim 1,
If pickled food is pickled radish, the radish is cut into 1mm thick circles, and then 10% by weight of sun salt or recontaminated salt is made in purified water, poured to the point where the radish is submerged, and pickled and washed for 3 to 5 hours. Method for producing pickled foods (pickles) characterized in that.
The method of claim 1,
If pickled foods are paprika pickles, three yellow, red and green colors of paprika are cut into 4 ~ 5mm thick rings in the same proportions, and 10% by weight of sun salt or recontaminated salt is dissolved in purified water. Boiled to ℃ and then boiled for 3 to 4 minutes, the method of producing pickled food (pickle) characterized in that it is prepared by washing well.
The method of claim 1,
Concentrated fruit juice is pickled food, characterized in that it is selectively used according to the purpose and purpose among apple concentrated fruit juice, pear concentrated fruit juice, strawberry concentrated fruit juice, grape concentrated fruit juice, plum concentrated fruit juice, bokbunja concentrated fruit juice, pineapple concentrated fruit juice, blueberry concentrated fruit juice (Pickle) manufacturing method.