KR20120080058A - Preparing method of pickled green pepper in soy sauce with low salt - Google Patents

Abstract

PURPOSE: A producing method of low salinity pickled green pepper in soy sauce is provided to prevent the decomposition or softening of the pickled green pepper at room temperature. CONSTITUTION: A producing method of low salinity pickled green pepper in soy sauce comprises the following steps: washing and dehydrating green peppers, and dipping the green peppers in pickling liquid before aging the mixture at 5-10 deg C for 20-30 days; and secondly aging the green peppers at 20-25 deg C for more than 20 days. The pickling liquid contains 10-20wt% of soy sauce, 5-15wt% of vinegar, 15-30wt% of sorbitol, 1-5wt% of artificial seasoning, 1-3wt% of alcohol, and the balance of purified water.

Description

Preparing Method of Pickled Green Pepper in Soy Sauce with Low Salt}

The present invention relates to a method for producing low salt red pepper pickles excellent in shelf life. More specifically, the harvested green peppers are washed and dehydrated, and the soy sauce and vinegar are diluted with purified water, immersed in a pickling solution mixed with sorbitol, glycine, organic acid, and various seasoning materials, and then aged at refrigeration, and then aged at room temperature. It is related with the manufacturing method of this excellent low salt pepper pickle.

Pickles have been playing an important role as our unique food, which imparts shelf life to soy sauce, miso, red pepper paste, or vinegar by soaking vegetables and fruits produced according to regions and seasons. Common pickles are radish, red pepper, deodeok, red pepper leaves, sesame leaves, green garlic, garlic seeds, melons, cucumbers, persimmons, etc. Depending on whether you are eating or chopped finely sesame oil, red pepper powder, sesame salt, sugar and eat.

The average salinity of commercial pickles was 4.21% of persimmon pickles, 5.41% of garlic pickles, 5.64% of cucumber pickles, 6.75% of wool pickles, and 3.56% of pickled pickles. , 38 (3), 392 (2006)) Kimchi, salted fish and so on. However, such general jangyichi has a high shelf life but high salinity, making it difficult to meet the health needs of consumers. According to the 2005 National Health and Nutrition Survey, the average daily sodium intake of Koreans was 5,280 mg, which is more than 2.5 times the WHO recommended standard of 2,000 mg. Sodium overdose has been recognized as a major food source of salt as a major cause of blood pressure rise. Hypertension is a major factor in cardiovascular disease and can cause fatal diseases such as stroke, myocardial infarction, congestive heart failure, kidney disease and peripheral vascular disease.

Korean Patent Publication No. 2003-81141 (Preparation method for pickling pepper) relates to a pepper pickling which is mixed with Chinese herbal medicine extract and soy sauce, seasoning liquid and green pepper in a constant ratio for one month.

In addition, as a prior art regarding pickles, Korean Patent Registration 10-0554670 relates to a pickle manufacturing method of pickling radish or sesame leaves in mixed soy sauce mixed with soy sauce and Chosun Soy Sauce. Korean Patent Registration 10-0824281 relates to the manufacturing method of mulberry leaves or bamboo shoot pickles, Korean Patent Registration 10-0825261 relates to the pickling of onions, and Korean Patent Registration 10-1001225 relates to the soy sauce pickling of the bamboo shoots -2010-0057284 relates to a method for producing plantain pickles.

However, the above techniques do not solve the conventional disadvantage of high salt content by using new materials that can be made with pickles or by adding additional functionality. In general, when preparing the pickles, in order to prevent the decay of the material due to the growth of microorganisms while maintaining the form of the original material is to increase the salinity or add vinegar. In order to reduce saltiness and to prepare pickles of pickles with sugar, glucose and starch syrup, the quality of pickles is maintained at the beginning of manufacturing, but during long-term preservation, the whitening is caused by the growth of microorganisms. Or, the packaging container swells due to the generation of gas, and the material softens due to the action of softeners (pectinase, etc.) secreted from pickles and multiplying bacteria. Therefore, there is an urgent need to develop pickles of pickles that can be stored for a long time even at room temperature without decaying or loss of materials without high salt content.

The present inventors not only drastically lower the salinity of pickles but also can maintain the quality without deterioration of quality at room temperature for a long time and focus on the characteristics of sorbitol and vinegar to develop a manufacturing method of chili soy pickles with high preference. As a result, the present invention has been completed.

Sorbitol used in the present invention is a hexavalent sugar alcohol called D-Sorbitol or D-Glucitol as a substance produced by reducing glucose. It exists in artificial state or in natural state and is accumulated in fruit of rosaceae such as apple. Sorbitol has a refreshing sweetness of about 0.5-0.6 times the sugar content. Osmotic pressure of sorbitol is 1.88 times higher than sugar of the same concentration and stable at the temperature of cooked foods so that Maillard reactions such as glucose and sugar do not occur, and wetting control effect, protein denaturation, fragrance, low calorie, It has various characteristics such as reduced taste, hard tooth decay, insulin independence, and is widely used in confectionery, food industry, aquatic product processing, toothpaste and cosmetics industry, and pharmaceutical industry.

Vinegar is one of the longest fermented foods with alcohol, and has been widely used as a seasoning agent to make acidic foods such as salt regardless of East and West since ancient times.It prevents adult diseases such as arteriosclerosis and hypertension, It is also known to be effective in lowering cholesterol, reducing body fat, and recovering from fatigue. In addition, vinegar plays an excellent role as an antiseptic to prevent corruption of food, which is reported because acetic acid, the main component of vinegar, inhibits the growth of bacteria, especially decayed bacteria, and is widely used in pickled foods such as pickles and pickles.

The present invention is to provide a method for producing a low salt pepper pickles excellent storage properties because the pickled soybean pickled soy sauce pickled soy sauce does not rot or retreat even at room temperature.

The present invention is to wash and dehydrate the harvested green pepper, dilute the soy sauce and vinegar, and then immersed in a pickling solution mixed with sorbitol, glycine, organic acid and various seasonings, refrigerated and stored at room temperature by aging at room temperature Provided is a low salt chili soy sauce pickle with excellent shelf life.

The present invention can provide a soy sauce pickled red pepper soy sauce at a room temperature, while having a significantly low salt content as a soy sauce pickled green pepper.

1 is a manufacturing process of low salt pepper pickles.

This invention shows the manufacturing method of low salt red pepper pickles.

The present invention shows a method for producing low salt red pepper pickles excellent in storage at room temperature.

The present invention is a low salt having excellent shelf life including the step of aging the red pepper, washing and dehydrating soy sauce and vinegar with purified water and immersing in a pickling solution mixed with sorbitol, alcohol and various seasoning materials at low temperature and again at room temperature The manufacturing method of red pepper pickles is shown.

The pickling liquid may be composed of 10-20% by weight of soy sauce, 5-15% by weight of vinegar, 15-30% by weight of sorbitol, 1-5% by weight of seasoning, 1-3% by weight of alcohol, and the remainder of purified water.

Pickling liquid in the above may further comprise a functional ingredient.

The pickling liquid further containing a functional ingredient in the above is 10 to 20% by weight of soy sauce, 5 to 15% by weight of vinegar, 15 to 30% by weight of sorbitol, 1 to 5% by weight of alcohol, 1 to 3% by weight of alcohol, functional ingredient What consists of 5-20 weight% and remainder of purified water can be used.

The functional ingredient in the above may be any one or more selected from the extract of Machi, Rowan extract, Spirulina extract.

In the above functional ingredients, each functional ingredient is added to 5-20 times the purified water by weight of the functional ingredient, and 10-50%, preferably 15-45%, more preferably 20, of the volume of the first purified water at 80-120 ° C. The extract obtained by extraction to be 30% and then filtered by filtration means can be used.

The aging of red pepper after immersion in the pickling solution may be aged at 5 to 10 ° C. for 20 to 30 days at low temperature, and then aged at room temperature (20 to 25 ° C.) for at least 20 days, preferably 20 to 60 days.

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

1) washing of red pepper

Fresh green peppers with a diameter of 5cm or more and a hard skin cut from August to September are purchased on the market, washed 1-3 times with purified water, drained and put into a pickling tank.

2) Preparation of Pickles

Pickles for red pepper pickles prepare pickles consisting of soy sauce, vinegar, sorbitol, seasonings, spirits and purified water.

Soy sauce may be mixed soy sauce, but brewed soy sauce or Korean soy sauce may use 10-20% by weight.

The vinegar may be used 5-10% by weight of brewed vinegar.

Sorbitol can use 15-30% by weight of liquid products.

Alcohol can be used 1-3% by weight of fermented alcohol.

Seasonings may be 1.0-5.0% by weight of any one or more selected from anchovy extract, kelp extract, garlic extract, sodium glutamate (MSG).

Purified water may be used in 100% by weight, except for the above-mentioned contents of soy sauce, vinegar, sorbitol, seasonings and spirits.

The pickling liquid may further include a functional ingredient, wherein the pickling solution containing the functional ingredient is 10-20% by weight of soy sauce, 5-15% by weight of vinegar, 15-30% by weight of sorbitol, 1-5 What consists of weight%, spirits 1-3 weight%, 10-20 weight% of functional components, and remainder purified water can be used.

The functional ingredient in the above may be any one or more selected from the extract of Machi, Rowan extract, Spirulina extract.

In the above functional ingredients, each functional ingredient is added to 5-20 times the purified water by weight of the functional ingredient, and 10-50%, preferably 15-45%, more preferably 20, of the volume of the first purified water at 80-120 ° C. The extract obtained by extraction to be 30% and then filtered by filtration means can be used.

At least one seasoning selected from the anchovy extract, kelp extract, garlic extract may be prepared by using the same method as the method for producing the functional ingredient extract.

3) Ripening red pepper pickles

Pickling tanks are equipped with anti-corrosion jaws at two-thirds of the top of the tank so that the pepper does not float due to the pickling solution.

In a pickling tank containing washed red pepper, add 1 to 3 times the volume of green pepper and pickle in the pickling tank. In order to prevent red peppers from pickling, a press plate made of a non-corrosive material is installed at the top of the tank, and aged for 20-30 days at a temperature of 5-10 ° C., and then ripened at room temperature for 20 days.

The method for producing a low salt red pepper pickle of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for producing a low salt red pepper pickle under the above-mentioned conditions.

The present invention includes low salt red pepper pickles prepared by the method for preparing the low salt red pepper pickles mentioned above.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1-3>; Composition ratio of pickles

Soy sauce is mixed soy sauce (Mongolian food products), vinegar is vinegar (OTTOGI), sorbitol (Samyang Genex), seasonings (new food products) and purified water are mixed in different compositions as in Experiment 1-3 This was sterilized at 80 ° C. for 7 minutes and cooled to 20 ° C. to add alcohol to prepare a pickling solution. Put the pickling liquid composition prepared in Experimental Examples 1 to 3 twice the weight of the green pepper, install the pressing plate, and then aged for 25 days at 5 ℃ and aged for 20 days at room temperature again. The control was provided to the experiment by adjusting the sweetness to sugar used in the manufacture of pickles instead of sorbitol.

Composition of red pepper pickling liquid (unit: weight%) division Composition ratio Example 1 Example 2 Example 3 Control Pickles
Soy sauce 10 15 20 20 vinegar 15 10 5 15 Sorbitol 30 25 20 0 Sugar 0 0 0 15 Condiment 4 3 2 2 spirits 3 2 2 3 Purified water 38 45 51 45 Sum 100 100 100 100

Test Example 1 Hardness Test According to Storage Period

In order to objectively measure the degree of crispyness of the red pepper pickles prepared in the control and Example 1 to 3, the hardness test was performed according to the storage period.

The hardness measurement was performed using a rheometer (CR-200D, Sun Scientific, Japan) with a plate-cylindrical probe (20 mm diameter), and the probe was moved downward at a speed of 100 mm per minute to deform the sample by 30%. When the maximum force applied to the sample was converted into hardness (kg / cm 2) and repeated three times the average value was taken, the results are shown in the following [Table 2]. As shown in Table 2, the products of Examples 1-3 using sorbitol showed high hardness even during long-term storage, so that crispy texture was maintained than that of sugar-based pickles.

Hardness measurement result by storage period division Hardness (kg / cm2) according to storage period (months) 0 2 4 6 8 Example 1 3.7 3.6 3.5 3.4 3.4 Example 2 3.6 3.5 3.5 3.2 3.1 Example 3 3.6 3.4 3.4 3.1 3.0 Control 3.5 3.2 2.5 1.6 1.2

Test Example 2 Gas Generation According to Storage Period

It was confirmed whether the growth of microorganisms with respect to the red pepper pickles prepared in the control and Examples 1 to 3.

100g of the first pickled red pepper and 200g of pickling liquid were put in a transparent polyethylene packaging bag at 5 ° C for 25 days, and vacuum-packed and placed in a thermostat at 30 ° C to observe whether the bag was expanded by generating gas by microbial growth at intervals of 5 days. .

Gas generation by storage period division Trial period (days) 0 5 10 15 20 25 30 Example 1 - - - - - - - Example 1 - - - - - - - Example 1 - - - - - - - Control - ± + ++ +++ +++ +++

Note: degree of gas generation,-, none; ±, initial generation; +, Slightly generated; ++, generate a lot; +++, very much generated.

As shown in Table 3, in the control, gas was generated from day 5, and after 20 days of test, a large amount of gas was produced, whereas in the examples, no gas was produced.

<Test Example 3> Sensory test of the product

For the sensory test according to the composition ratio, five well-trained men and women were selected and examined for taste, aroma, crisp texture and palatability, and the results are shown in Table 4 by the 5-point scale method. The control group was added with sugar and selected and compared with A company's pepper pickling products.

Product sensory test result division Example 1 Example 2 Example 3 Company A Company B flavor 3.9 4.1 4.0 3.8 3.6 incense 3.7 4.0 3.8 3.9 3.3 Texture 4.0 4.2 4.1 3.6 3.4 Likelihood 3.8 4.1 4.0 3.8 3.5

As shown in Table 4, it was found that the product of Examples 1-3 was superior in sensory performance to commercially added products.

<Test Example 4> Hardness measurement according to the first low temperature aging period

After pickling according to the composition of Example 2 and then low-temperature aging at intervals of 5 days for 10-30 days was further aged for 30 days at room temperature to measure the hardness of the pepper in the same manner as in Test Example 1.

Hardness of Gochujang Pickles by Aging Period at Low Temperature division Low temperature maturation period (days) 10 15 20 25 30 Hardness (kg / cm ² ) 2.5 3.1 3.6 3.7 3.6

As shown in Table 5 above, the low temperature aging period was found to be more than 20 days.

<Example 4>

Soy sauce (mixed soy sauce, Mongolian food products) 15% by weight, vinegar (brewed vinegar, Ottogi products) 10% by weight, sorbitol (Samyang Genex) 25% by weight, seasoning (MSG) 3% by weight, 10% by weight guchi extract as functional ingredients % And purified water 35% by weight were mixed, sterilized at 80 ° C for 7 minutes, cooled to 20 ° C, and 2% by weight of alcohol (fermented alcohol, Korean ethanol) was mixed to prepare a pickling solution. The extract of Machi Prefecture was added to Machi Prefecture by adding 10 times the amount of Machi Prefecture to purified water, and extracted to 100% of the original purified water volume at 100 ℃ and then filtered using a filter paper.

The pickled liquid and foreign matters were removed, and the washed red peppers were put in a pickling tank and aged at low temperature for 5 days at 5 ° C., and further aged at room temperature (25 ° C.) for 20 days to prepare red pepper pickles.

When the pickled liquid and foreign substances were removed in the pickling tank and washed red pepper was added, the pickled liquid was added so that the pepper was completely immersed in the pickled liquid by adding 10 times the weight of the red pepper.

In addition, the pickling tank is provided with a catching jaw on the hook support bar at the top 2/3 of the pickling tank, the hooking jaw is equipped with a non-corrosive metal or plastic hook plate (mesh) It was prevented to float to the top of the pickling liquid so that the pepper was evenly pickled by the pickling liquid.

<Example 5>

Red pepper pickles were prepared in the same manner as in Example 4, except that the extract of rowan was used as a functional ingredient.

<Example 6>

Red pepper pickles were prepared in the same manner as in Example 4, except that spirulina extract was used instead of the extract of Machi as a functional ingredient.

&Lt; Example 7 >

Red pepper pickles were prepared in the same manner as in Example 4, except that the extracts of rowan extract and spirulina extract were mixed in a weight ratio of 1: 1 as a functional ingredient.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

Red pepper soy sauce pickles of the present invention is not only good for health, but also low salt, and can be stored for a long time at room temperature.

Claims (3)

After washing and dehydrating green pepper, the soy sauce and vinegar are diluted with purified water, immersed in a pickling solution mixed with sorbitol, alcohol and various seasoning materials, and then aged in cold storage, and further aged at room temperature. Manufacturing method of low salt red pepper pickles According to claim 1, wherein the pickling solution consists of 10-20% by weight of soy sauce, 5-15% by weight of vinegar, 15-30% by weight of sorbitol, 1-5% by weight of seasonings, 1-3% by weight of alcohol, and the remainder of purified water. Method for producing a low salt red pepper pickles characterized in that The method of claim 1, wherein the pepper pickles are aged at low temperature for 5-30 days for 20-30 days and then aged at room temperature (20-25 ° C.) for at least 20 days.

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