KR20140130070A - pickles of mustard leaf and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a cabbage type pickle and a manufacturing method thereof. More specifically, the said invention relates to a cabbage type pickle allowed to have a unique flavor and increase a storage period by marinating the cabbage in a pickled sauce, and a manufacturing method thereof. The manufacturing method in the present invention comprises the steps of: mixing 30-60 parts by weight of water, 30-60 parts by weight of vinegar, 10-30 parts by weight of sugar, 2-10 parts by weight of garlic, 1-5 parts by weight of red pepper, 1-3 parts by weight of seaweed powder, 1-3 parts by weight of ginger, 1-3 parts by weight of mushroom with 1-3 parts by weight of leek for 100 parts by weight of soy sauce; heating where the mixture from the mixing step is boiled for 20-60 minutes and the pickled sauce is obtained; and marinating the mixture of 50-80 wt% of cabbage and 20-50 wt% of the pickled sauce.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fresh pickle,

More particularly, the present invention relates to a fresh pickle and a method for producing the pickle, which are able to feel the fresh flavor of the pickle by aging the pickle in a pickling sauce and increase the storage property of the pickle .

Pickles are pickled vegetables and fruits in salt, vinegar, and spices in the western countries to maintain and maintain the freshness of harvested agricultural products for a long time.

The pickle is a kind of silage, and its principle is that when the raw vegetable is divided into salt water, osmotic pressure causes the cell liquid component of the raw vegetable to escape into the pickle water, and the cell liquid component of the vegetable, Or seasoning ingredients, which, along with salt, enter the cell tissue of the vegetable to give it a special flavor and aroma.

These kinds of dried vegetables can not supply the amount of calories or protein needed for physical activity, but stimulate the appetite by stimulating the taste by its unique flavor, color or salty taste of salt. It also supplies inorganic salts such as Ca, Fe, and K, which are necessary for the human body, to neutralize the acid generated in the body and to prevent acidification of body fluids.

Since the vegetables are used as raw materials, they are important sources of fiber. Various enzymes that are produced during the fermentation process help digestion. Bacteria such as lactic acid bacteria have a formal effect, and nutritive value of the wet type is great.

Currently, a variety of pickled products are on the market, and the demand for them is gradually increasing as the consumption of pizza and spaghetti increases and the preference for pickles is increased.

Korean Patent Laid-Open No. 10-2000-0000504 describes a method for producing pickle pickles, and Korean Patent Laid-Open No. 10-2003-0093638 describes a method for producing pickle pickles. Korean Patent Publication No. 10-2004-0096855 discloses a technique for 'fusion pickles and a method for producing the same', and Korean Patent Publication No. 10-2005-0005330 discloses a method for preparing a seaweed pickle Korean Patent Laid-Open No. 10-2009-0072590 discloses a technique for 'aging solution for ripening of melon pickles', and Korean Patent Laid-Open No. 10-2010-0023091 discloses a method for producing a natural pollution-free pickle Quot; is described.

However, the above-mentioned pickling method uses a synthetic preservative (a preservative), a synthetic coloring agent (coloring matter), and a synthetic sweetener (saccharin sodium) in order to preserve various materials such as Oanamu for a long time, And a large amount of synthetic additives are used for preservation and taste, and the addition of low-grade materials such as various spices and hardening agents under the name of seasoning liquid deteriorates the excellent efficacy of the pickled foods and reduces them to foods that are not harmful to health .

Accordingly, demand for various meats and chickens has been rapidly increasing. Demand for various pickles has also increased due to the increase in consumption of meat. As the demand for these pickles has increased, demand for higher quality pickles has increased. It is necessary for the elderly and everyone to enjoy and to have a pickle that can be used for snack or side dish.

Meanwhile, Brassica juncea ) is one of the foliage vegetables belonging to mustard, and the leaf of Gad is used mainly as the material of kimchi in Korea and the seed is used as spice.

Fresh leaves have a distinctive pungent flavor and aroma. It has been known that the ingredients of ghats delay the fermentation of kimchi (Song, E., et al., 1997. Changes in chlorophylls and cartenoides of Mustard leaf Kimchi during fermentation and their antioxidative activities on lipid oxidation.J.Kor.Soc.Food 26: 563-568). It contains glucosinolate, called sinigrin, in the leaves of leaves, and by the action of myrosinase in this glycoside, there are various kinds of isothiocyanates called allyl-isothiocyanate Sulfur components and their related substances are produced, and some of them are antimicrobial to fresh microbes such as lactic acid bacteria in kimchi, and thus the fermentation of kimchi is delayed, thereby preventing premature rancidity of kimchi.

It has also been reported that the fresh leaves contain a large amount of thiosulphate and organic sulfur compounds known to inhibit chemically induced cancer (Cheigh, HSat al. 1994. Biochemical, microbiological and nutritional aspects of Kimchi.Crit. Rev. Food Sci. Nutr. 34: 175-203). Fresh leaves also contain large amounts of ascorbic acid, beta-carotene, chlorophyll and other minerals such as calcium and potassium (Cho, YS and SK Park, 1990. Studies on the chemical components of KoreanBrassica Juncea Cosson. Bull. 9: 167-175). Ascorbic acid, beta-carotene and chlorophyll have some antioxidant activity (Cheigh, H. S. et al., 1994. Biochemical, microbiological and nutritional aspects of Kimchi.Crit. Rev., Food Sci. Nutr.34: 175-203).

Thus, despite the various efficacy and usefulness of god, it is mainly confined to the ingredients of kimchi, and it has a problem of avoiding ingestion in the case of a child or a foreigner because it has a bitter taste or bitterness. In addition, it is necessary to facilitate the absorption of the active ingredient of the goat in a living body, and it is necessary to search for an appropriate processing method which can be easily ingested daily.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a fresh pickle which can reduce the spicy and bitter taste of fresh mustard and increase fresh flavor, and can be easily ingested while being kept for a long period of time. There is a purpose.

In order to achieve the above object, the fresh pickles of the present invention are characterized by containing 50 to 80% by weight of fresh pickles and 20 to 50% by weight of pickled sauces.

The shampoo is characterized in that it is poached in boiling water.

The pickling sauce comprises 30 to 60 parts by weight of water, 30 to 60 parts by weight of vinegar, 10 to 30 parts by weight of sugar, 2 to 10 parts by weight of garlic, 1 to 5 parts by weight of red pepper, 1 to 3 parts by weight of ginger, 1 to 3 parts by weight of shiitake mushroom, and 1 to 3 parts by weight of green pepper.

In order to accomplish the above object, the present invention provides a method for preparing freshly picked poultry comprising 30 to 60 parts by weight of water, 30 to 60 parts by weight of vinegar, 10 to 30 parts by weight of sugar, 2 to 10 parts by weight of garlic, 1 to 5 parts by weight of red pepper, 1 to 3 parts by weight of kelp powder, 1 to 3 parts by weight of ginger, 1 to 3 parts by weight of shiitake, and 1 to 3 parts by weight of green pepper; Heating the mixture of the mixing step for 20 to 60 minutes to obtain a pickling source; Aging step in which 50 to 80% by weight of freshly harvested rice and 20 to 50% by weight of the pickled sauce are mixed and aged.

In the aging step, the scallops are washed with boiling water and then washed with cold water to remove moisture.

As described above, according to the present invention, it is possible to reduce the bitterness and bitterness of fresh mustard by inserting the mustard into a pickling sauce, and to increase the preference of the pickle by adding flavor and taste unique to the pickle. In addition, by processing pickles, pickles can be stored for a long period of time and can be easily ingested by anyone, both young and old.

In addition, it has been confirmed through the present invention that the flavor and aroma of the freshly picked pellets are better than those of the conventional cucumber pickled most popularly in the public, so that the pellets can be fully utilized as the material of the pickles.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a fresh pickle according to a preferred embodiment of the present invention and a method for producing the same will be described in detail.

Freshly picked according to an embodiment of the present invention is prepared by mixing with pickling sauce and aging. For example, 50 to 80% by weight freshly pickled sauce and 20 to 50% by weight safflower sauce are mixed and aged for a predetermined time.

Meanwhile, Brassica juncea ) is one of the foliage vegetables belonging to the mustard family, and the leaves have a distinctive pungent flavor and aroma. Gad is used as a main ingredient of pickles. It has a glucosinolate called sinigrin on the leaves of leaves and it has been known that allyl isothiocyanate (allyl-isothiocyanate) Components and related substances are produced and have excellent antimicrobial activity. Accordingly, since the fermentation of the god is delayed, the decay of the pickle can be suppressed and the salinity of the pickle can be lowered.

The gut in the present invention can be used both as native and improved species. It is preferably soft, with less spicy flavor, less fiber, and densanha gut, which has no hairs on the back and stem of the leaves. In the present invention, gut can be obtained from various organs or parts (such as leaves, flowers, roots and seeds), but leaves are mainly utilized due to the characteristics of foliage vegetables.

Gad has a strong and fragrant flavor that is unique and has the usefulness to reduce or eliminate the salty unpleasantness of the soy sauce contained in the pickled sauce.

Gad can use raw fish or boiled water. Preferably, a poached egg is used. It is possible to remove the spicy and bitter taste of the freshly picked gut, thereby increasing the preference degree and at the same time softening the tissue and shortening the ripening time.

Pickled sauce is salted to increase shelf life and gives a unique flavor and aroma unique to pickle.

Examples of the pickling sauce applied to the present invention include 30 to 60 parts by weight of water, 30 to 60 parts by weight of vinegar, 10 to 30 parts by weight of sugar, 2 to 10 parts by weight of garlic, 1 to 5 parts by weight of red pepper, 1 to 3 parts by weight of tangle powder, 1 to 3 parts by weight of ginger, 1 to 3 parts by weight of shiitake, and 1 to 3 parts by weight of green pepper.

Hereinafter, a method for manufacturing freshly picked pies will be described step by step.

1. Mixing step

In the mixing step, the ingredients of the soy sauce are prepared and mixed.

Soy sauce, water, vinegar, sugar, garlic, red pepper, kelp powder, ginger, shiitake mushrooms, and green onion are available as the ingredients of soy sauce. In this case, 30 to 60 parts by weight of water, 30 to 60 parts by weight of vinegar, 10 to 30 parts by weight of sugar, 2 to 10 parts by weight of garlic, 1 to 5 parts by weight of red pepper, 1 to 3 parts by weight of sea tangle powder, 1 to 3 parts by weight of ginger, 1 to 3 parts by weight of shiitake, and 1 to 3 parts by weight of green pepper are mixed.

The soy sauce is prepared with a conventional brewing soy sauce, and the water is prepared with purified water. Prepare the vinegar with apple vinegar, a fermented vinegar, and sugar with white sugar. Prepare the garlic with whole-grain garlic and chop the red pepper. Use ginger whole, and slice shiitake mushrooms and green onions.

2. Heating step

The mixture obtained in the mixing step is boiled to prepare a pickled sauce.

The mixture is put into a kettle and boiled at 100 to 120 DEG C for 20 to 60 minutes. After boiling and cooling, the contents in the pot are sifted through a sieve to remove the solid residue to obtain a liquid pickled sauce.

A functional additive may be added to enhance the functionality of the pickle source. For example, 1 to 5 parts by weight of the leish extract may be added to 100 parts by weight of the salted sauce. The leek extract can be obtained by adding water 10 times as much as the weight of the filamentous foliage to the leaf, heating it at 80 to 100 DEG C for 4 to 10 hours, and then filtering. The leaching extract increases antimicrobial activity and antioxidant activity of pickled sauce.

3. Ripening stage

Once the pickled sauce is ready, it is matured by mixing the trimmed shit.

Remove the roots and wash with fresh water. The gut can be washed by running water 2 to 3 times. Remove any dirt and other foreign matter from the surface of the shade by washing. After rinsing, remove the water from the bowl or basket.

You can immediately use the freshly-bred water from which the water has been removed, but preferably boil it in boiling water. For example, it can be used after immersing the raw beef in boiling water for about 10 to 30 seconds, boiling it, washing it 2 to 3 times in cold water at 10 to 20 ° C, removing the water from the basket or the basket.

The needles can be cut and used as needed to suitably sized. For example, to a size of 2 to 5 cm.

Once gad is prepared, it is mixed with pickled sauce and aged. As an example, 50 to 80% by weight of freshly harvested sauce and 20 to 50% by weight of safflower sauce are mixed.

The beans are put into an aging container such as a jar, and a certain amount of the sauce is poured and mixed. The mixture is stored at 10 to 20 ° C for 2 to 6 hours to be aged. During the fermentation process, the salty ginseng is salted out by the salt of the sauce, and at the same time, the ingredients of the pickled sauce are introduced into the cell tissue of the gash to produce a taste and aroma peculiar to the pickle.

The fresh pickles prepared after aging can be weighed in kg and packed in a vacuum sealed container.

Hereinafter, fresh pickles of the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example)

45 parts by weight of purified water, 45 parts by weight of apple brewing vinegar, 20 parts by weight of white sugar, 6 parts by weight of garlic, 3 parts by weight of Cheongyang red pepper, 2 parts by weight of kelp powder, 2 parts by weight of ginger, 2 parts by weight of shiitake mushroom And 2 parts by weight of Dae wave were mixed and put into a pot, boiled at 100 ° C for 40 minutes, cooled at room temperature, filtered through a sieve, and solid residue was removed to prepare a sauce. Next, the Dolsan shade purchased from Yeosu was removed from the roots, washed and then the water was removed. Then, it was immersed in boiling water for 20 seconds, washed with cold water at 15 ° C for 2 times, then sieved to remove water and cut into a size of 3 cm.

Then, the mixture was added to the pot in a ratio of 65% by weight and 35% by weight of pickled sauce, and then aged at 15 캜 for 4 hours to prepare a fresh pickle.

(Comparative Example)

Cucumber pickles sold on the market were used.

<Sensory Test>

Sensory tests were carried out on the pickles of Examples and Comparative Examples.

A total of 20 panelists from 20s to 60s were selected and the appearance, flavor, taste, and overall preference of the pickle were evaluated by 9 point scale method. The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 7.8 8.3 8.7 8.4 Comparative Example 7.5 6.9 6.2 6.8

The results of the sensory evaluation of the above Table 1 showed that there was no significant difference in appearance, but fresh pickles of the examples were higher in flavor and taste than the comparative cucumber pickles. This seems to be the result of the addition of freshly piquant flavor and taste to the pickles to enhance the sensory sensation.

As a result of the sensory test, it was confirmed that the freshly picked poultry of the present invention is superior in taste and flavor to the conventional cucumber pickled most popularly.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.

Claims (5)

50 to 80 wt.% Freshly pickled sauce, 20 to 50 wt.% Pickled sauce. 2. The fresh pickle of claim 1, wherein the fresh lid is poached in boiling water. [3] The method according to claim 1, wherein the pickle source comprises 30 to 60 parts by weight of water, 30 to 60 parts by weight of vinegar, 10 to 30 parts by weight of sugar, 2 to 10 parts by weight of garlic, 1 to 5 parts by weight of red pepper , 1 to 3 parts by weight of tangle powder, 1 to 3 parts by weight of ginger, 1 to 3 parts by weight of mushroom, and 1 to 3 parts by weight of green pepper. 30 to 60 parts by weight of water, 30 to 60 parts by weight of vinegar, 10 to 30 parts by weight of sugar, 2 to 10 parts by weight of garlic, 1 to 5 parts by weight of red pepper, 1 to 3 parts by weight of kelp powder, 1 to 3 parts by weight, 1 to 3 parts by weight of shiitake, and 1 to 3 parts by weight of shiitake;
Heating the mixture in the mixing step for 20 to 60 minutes to obtain a pickle source;
And aging the mixture in an amount of 50 to 80% by weight and 20 to 50% by weight of the pickled sauce. The method of manufacturing a freshly picked pellet according to claim 4, wherein, in the aging step, the scallop is washed with boiling water and then washed with cold water to remove moisture.