KR20150074772A - manufacturing method of pickled wild peach and pickled wild peach thereby - Google Patents

manufacturing method of pickled wild peach and pickled wild peach thereby Download PDF

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KR20150074772A
KR20150074772A KR1020130162858A KR20130162858A KR20150074772A KR 20150074772 A KR20150074772 A KR 20150074772A KR 1020130162858 A KR1020130162858 A KR 1020130162858A KR 20130162858 A KR20130162858 A KR 20130162858A KR 20150074772 A KR20150074772 A KR 20150074772A
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weight
parts
peach
stone
sugar
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KR101595161B1 (en
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송영숙
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송영숙
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce

Abstract

The present invention relates to a method for producing pickles with prunus persica batsch var. davidiana Max. as an ingredient. The method comprises: a first step of harvesting and washing prunus persica batsch var. davidiana Max. and removing fuzz and moisture; a second step of mixing 150-200 parts by weight of sugar and 3-5 parts by weight of salt with respect to 1000 parts by weight of prunus persica batsch var. davidiana Max. and storing the same for 7-10 days; a third step of separating prunus persica batsch var. davidiana Max. from water obtained after storing the same for 7-10 days; a fourth step of mixing sugar and salt of the same amounts as in the second step with the separated prunus persica batsch var. davidiana Max.; a fifth step of firstly pickling the prunus persica batsch var. davidiana Max. by repeating the third step and the fourth step once again; a sixth step of secondly pickling the prunus persica batsch var. davidiana Max. by mixing 10-20 parts of sugar by weight and 5-10 parts by weight of salt with respect to 100 parts by weight of the prunus persica batsch var. davidiana Max. firstly pickled in the fifth step; a seventh step of covering 5-10 parts by weight of sugar with respect to 100 parts by weight of the secondly pickled prunus persica batsch var. davidiana Max. over the secondly pickled prunus persica batsch var. davidiana Max., and aging the same for 1-3 years; and an eighth step of separating a prunus persica batsch var. davidiana Max. extract and solid ingredients matured after the second pickling. Active ingredients of prunus persica batsch var. davidiana Max. can be consumed, and excellent flavors and textures are ensured, so the pickles are expected to be widely utilized as a storage food.

Description

돌복숭아 장아찌의 제조방법 및 그에 의해 제조된 돌복숭아 장아찌{manufacturing method of pickled wild peach and pickled wild peach thereby}The present invention relates to a method for producing a peach pickle, and a method for manufacturing pickled peach pickled peach,
본 발명은 돌복숭아를 재료로 하여 식감과 향미가 뛰어난 장아찌를 제조하는 방법 및 그에 의해 제조된 돌복숭아 장아찌에 관한 것이다.The present invention relates to a method for producing a pickled pickle with excellent texture and flavor using stone peach as a material, and a stone peach pickle produced by the method.
사계절이 뚜렷한 우리나라에서는 채소를 적절한 저장법으로 저장하는 저장식품을 발달시켰으며, 그 중 장아찌는 고추, 양파, 마늘 등 각종 채소를 간장이나 소금 등에 절여 숙성시켜, 사시사철 섭취할 수 있도록 하는 우리나라의 대표적인 저장식품 중의 하나이다.In Korea, where the four seasons are clear, we have developed storage foods that store vegetables in a proper storage method. Among them, pickles are various kinds of vegetables such as pepper, onion, and garlic which are harvested in soy sauce or salt, It is one of the stored foods.
이러한 장아찌에 대한 재료는 무궁무진하며, 그에 맞는 저장법에 대한 연구가 활발한 실정이다. 특히 본 발명에서는 기존에 시도하지 않았던 돌복숭아를 장아찌로 만드는데 관심이 있다. The materials for these pickles are endless, and research on storage methods suitable for them has been active. In particular, the present invention is interested in making stone peaches that have not been tried in the past as pickles.
돌복숭아는 개복숭아, 산복숭아라고 불리어지고 있으며, 자연상태에서 자라는 야생복숭아로써, 돌복숭아의 크기는 3~4cm 정도에 불과하여 일반 복숭아와는 일단 외관에서부터 큰 차이가 있으며, 그 맛과 성분들에 있어서 현저한 차이가 있으나, 이에 대한 연구는 아직 미흡한 실정이다.The stone peach is called a dog peach and a mountain peach. It is a wild peach which grows in the natural state. The size of the stone peach is only about 3 ~ 4cm. But there is still little research on this.
특히, 돌복숭아는 일반 복숭아에는 없는 인산칼슘이 다량 함유되어 있어, 관절염의 치료에도 탁월한 효과가 있는 것으로 알려져 있으며, 그 식감과 향미가 일반 복숭아와는 완전히 다른 특성을 가지고 있다.In particular, the stone peach contains a large amount of calcium phosphate, which is not found in ordinary peaches, and is known to have an excellent effect in the treatment of arthritis. The texture and flavor thereof are completely different from those of ordinary peaches.
일반적으로 복숭아는 과육이 부드러워 장기저장에 맞지 않고, 장아찌를 담그더라도 시간이 지남에 따라 갈변하거나 무르는 특성이 있어, 식감과 향미를 중요시하는 장아찌 재료로는 부적합한 것으로 알려져 있다.Generally, peaches are not suitable for long-term storage because of their soft flesh, but they are not suitable for pickling and flavoring because they have the characteristics of browning or ripening over time even if they immerse the pickles.
대한민국특허청 등록특허공보 등록번호 10-1200092호.Patent Registration No. 10-1200092 of the Korean Intellectual Property Office. 대한민국특허청 등록특허공보 등록번호 10-1307561호.Korea Patent Office Registration No. 10-1307561.
본 발명은 상기 필요성에 의한 것으로서, 돌복숭아를 재료로 하여 식감과 향미가 뛰어난 장아찌를 제조하는 방법 및 그에 의해 제조된 돌복숭아 장아찌의 제공을 그 목적으로 한다.The object of the present invention is to provide a method for producing pickled ginseng having excellent texture and flavor using stone peach as a material and to provide a stone peach pickled ginseng produced thereby.
상기 목적을 달성하기 위해 본 발명은, 돌복숭아를 채취하여 세척 후 털을 제거하고 물기를 빼는 제1단계와, 돌복숭아 1000중량부에 대해 설탕 150~200중량부 및 소금 3~5중량부를 혼합하여 7일~10일 동안 저장하는 제2단계와, 7일~10일 정도 저장 후 나온 물과 돌복숭아를 따로 분리하는 제3단계와, 따로 분리된 돌복숭아에 설탕과 소금을 상기 제2단계와 동량으로 혼합하여 7일~10일 동안 저장하는 제4단계와, 제3단계와 제4단계를 한번 더 반복하여 돌복숭아를 1차절임하는 제5단계와, 상기 제5단계에서 1차절임된 돌복숭아 100중량부에 대해 설탕 10~20중량부 및 소금 5~10중량부를 혼합하여 돌복숭아를 2차절임하는 제6단계와, 상기 2차절임된 돌복숭아 위에 2차절임된 돌복숭아 100중량부에 대해 5~10중량부의 설탕을 덮어 1년~3년 동안 숙성시키는 제7단계와, 2차 절임 후 숙성된 돌복숭아 건더기와 돌복숭아 엑기스를 분리하는 제8단계를 포함하여 이루어지는 것을 특징으로 하는 돌복숭아 장아찌의 제조방법 및 이에 의해 제조된 돌복숭아 장아찌를 기술적 요지로 한다.In order to attain the above object, the present invention provides a method for producing a peach, comprising the steps of: collecting a stone peach, washing, removing hairs and draining water; mixing 150 to 200 parts by weight of sugar with 3 to 5 parts by weight of salt, A third step of separating the water and the stone peach after storage for 7 days to 10 days, and the third step of separately separating the sugar and the salt from the separated stone peach in the second step A fourth step of mixing the same at an amount of 7 to 10 days, and a fifth step of repeating the third and fourth steps one more time to pickle stone peach first, 10 to 20 parts by weight of sugar and 5 to 10 parts by weight of salt are mixed with 100 parts by weight of the peeled stone peach, and the stone peach is secondly pickled. A seventh step of covering 5 to 10 parts by weight of sugar with respect to parts by weight and aging for 1 to 3 years, And an eighth step of separating the aged peach gourd and the stone peach extract from the aged peach gourd, and a stone peach pickled gruel produced by the method.
또한, 상기 제8단계 이후에, 상기 돌복숭아 건더기 100중량부에 대해 간장 또는 고추장 혼합양념 120~200중량부를 버무리는 제9단계가 더 포함되는 것이 바람직하다.In addition, it is preferable that after the eighth step, the step of burning 120 to 200 parts by weight of the seasoning mixed with soy sauce or kochujang is applied to 100 parts by weight of the stone peach cider.
또한, 상기 제9단계의 간장 혼합양념은, 간장 80~100중량부에 양파 20~30중량부, 소금 5~8중량부, 식초 2~5중량부, 설탕 5~10 중량부, 멸치액젓 2~5중량부를 혼합하여 이루어지며, 상기 간장 혼합양념에는, 상기 돌복숭아 엑기스를 10~20중량부 더 추가하는 것이 바람직하다.In the ninth step, the soy sauce mixed sauce is prepared by mixing 20 to 30 parts by weight of onion, 5 to 8 parts by weight of salt, 2 to 5 parts by weight of vinegar, 5 to 10 parts by weight of sugar, 5 to 10 parts by weight of an onion fish sauce 2 And 5 to 20 parts by weight of the peach extract is added to the soy sauce mixed seasoning.
여기에서, 상기 간장은, 표고버섯 100 중량부에 대해 망촛대 우린물 20~30중량부, 소금 30~50중량부를 혼합하여 1년~3년동안 숙성시켜 얻은 것을 사용한다.Here, the soy sauce is prepared by mixing 20 to 30 parts by weight of water and 30 to 50 parts by weight of salt with 100 parts by weight of shiitake mushroom and aging for 1 to 3 years.
또한, 상기 제9단계의 고추장 혼합양념은, 고추장 80~100중량부에 간장 10~20중량부, 설탕 5~10 중량부, 멸치액젓 2~5중량부를 혼합하여 이루어지며, 여기에 상기 돌복숭아 엑기스를 10~20중량부 더 추가할 수 있으며, 상기 간장은 상기 표고간장을 사용하는 것이 바람직하다.In the ninth step, the mixed spice of Kochujang is made by mixing 10 to 20 parts by weight of soy sauce, 5 to 10 parts by weight of soy sauce, and 2 to 5 parts by weight of anchovy sauce to 80 to 100 parts by weight of a kochujang, 10-20 parts by weight of extract may be added, and the soy sauce is preferably used as the soy sauce.
또한, 상기 제1단계의, 돌복숭아는 씨방이 형성되기 직전에 채취하는 것이 바람직하다.In addition, it is preferable that the stone peach in the first step is collected just before the ovary is formed.
본 발명에 따른 돌복숭아 장아찌는 색감 및 식감이 우수하고, 돌복숭아의 유효성분을 섭취할 수 있어, 그 풍미 및 관능이 뛰어나 저장식품으로써 널리 활용될 것으로 기대된다.The stone-peach pickling according to the present invention is excellent in color and texture, and is capable of ingesting active ingredients of stone peach, and is expected to be widely used as a storage food because of its excellent flavor and sensory properties.
도 1 - 본 발명에 따른 돌복숭아 장아찌의 제조방법에 대한 모식도.Fig. 1 is a schematic view of a method for manufacturing a stone peach pickling according to the present invention. Fig.
본 발명은 돌복숭아 장아찌의 제조방법에 관한 것으로서, 특히 완전히 익기 직전의 돌복숭아를 채취하여 1차절임과 2차절임 공정을 거쳐 식감을 유지하면서 갈변이 방지하는 돌복숭아 장아찌의 제조방법에 관한 것이다.
The present invention relates to a method for producing a stone peach pickling, and more particularly, to a method for producing a stone peach pickling, which is obtained by collecting a stone peach immediately before waxing and preserving texture through a first pickling and a second pickling process to prevent browning .
이하에서는 본 발명에 대해 상세히 설명하고자 한다. 도 1은 본 발명에 따른 돌복숭아 장아찌의 제조방법에 대한 모식도를 나타낸 것이다.Hereinafter, the present invention will be described in detail. FIG. 1 is a schematic view showing a method for producing a stone peach pickling according to the present invention.
도시된 바와 같이, 본 발명은 돌복숭아를 장아찌의 재료로 사용하는 것으로서, 돌복숭아를 채취하여 세척 후 털을 제거하고 물기를 빼는 제1단계와, 돌복숭아 1000중량부에 대해 설탕 150~200중량부 및 소금 3~5중량부를 혼합하여 7일~10일 동안 저장하는 제2단계와, 7일~10일 정도 저장 후 나온 물과 돌복숭아를 따로 분리하는 제3단계와, 따로 분리된 돌복숭아에 설탕과 소금을 상기 제2단계와 동량으로 혼합하여 7일~10일 동안 저장하는 제4단계와, 제3단계와 제4단계를 한번 더 반복하여 돌복숭아를 1차절임하는 제5단계와, 상기 제5단계에서 1차절임된 돌복숭아 100중량부에 대해 설탕 10~20중량부 및 소금 5~10중량부를 혼합하여 돌복숭아를 2차절임하는 제6단계와, 상기 2차절임된 돌복숭아 위에 2차절임된 돌복숭아 100중량부에 대해 5~10중량부의 설탕을 덮어 1년~3년 동안 숙성시키는 제7단계와, 2차 절임 후 숙성된 돌복숭아 건더기와 돌복숭아 엑기스를 분리하는 제8단계로 크게 이루어진다.
As shown in the figure, the present invention uses a stone peach as a material of a pickled jelly, which comprises a first step of picking a stone peach, washing it, removing hair, and removing water; And 3 to 5 parts by weight of salt are mixed and stored for 7 days to 10 days; a third step of separately separating water and stone peach after storage for about 7 days to 10 days; A fourth step of mixing the sugar and the salt in the same amount as the second step and storing the same for 7 days to 10 days and the fifth step of pickling the stone peach one more time by repeating the third and fourth steps , A sixth step of mixing 10 to 20 parts by weight of sugar and 5 to 10 parts by weight of salt with 100 parts by weight of the first pickled stone peach in the fifth step to pick the stone peach at the second step, 5 to 10 parts by weight of sugar is added to 100 parts by weight of peach stone picked second on the peach, And the seventh step of aging for a year and the eighth step of separating the aged peach mallow and the peach extract from the second pickle.
먼저, 돌복숭아는 6월 초 즉, 씨방이 형성되기 직전에 채취하는 것이 바람직하다. 이는 과육에 함유되어 있던 인산칼슘이 씨방을 형성시키는데 사용되기 때문에, 씨방이 형성되면 과육에 함유된 인산칼슘 양이 감소되므로, 돌복숭아의 유효성분의 섭취 효율성을 더욱 높이기 위해 돌복숭아가 완전히 익기 전에 채취한다.First, it is preferable to collect the stone peach at the beginning of June, that is, just before ovary is formed. This is because the calcium phosphate contained in the pulp is used to form the ovary. Therefore, when the ovary is formed, the amount of calcium phosphate contained in the pulp is reduced. Therefore, in order to further improve the efficiency of intake of the active ingredient of the peach, Collecting.
이는 인산칼슘의 영양적인 이용면에서도 바람직하지만, 장아찌로 제조되었을 때 식감을 유지하기 위해서도 돌복숭아가 완전히 익기 전에 채취하는 것이 바람직하다.This is also desirable in terms of nutritional use of calcium phosphate, but it is preferable to collect it before the peach is fully ripened in order to maintain texture when it is made into pickles.
또한, 돌복숭아 털에는 알레르기를 유발하는 성분이 있기 때문에, 채취 후 세척하여 털을 제거하고 물기를 완전히 빼내어 준비한다. 여기에서 돌복숭아는 먼저 먹기 좋은 크기로 절단한 후 다음 공정으로 진행할 수도 있다.Also, stone peach hair has allergen-inducing ingredients, so after picking, remove hair and remove the water completely. Here, the stone peach can be cut to a size that can be eaten first, and then proceed to the next step.
그 다음, 저장용기에 돌복숭아 1000중량부에 대해 설탕 150~200중량부 및 소금 3~5중량부를 혼합하여 7일~10일 동안 저장한다.Then, 150 to 200 parts by weight of sugar and 3 to 5 parts by weight of salt are mixed with 1000 parts by weight of the stone peach in the storage container and stored for 7 to 10 days.
이는 설탕과 소금을 같이 혼합하여 절임 과정을 거침으로써, 긴 숙성기간 동안에도 돌복숭아의 갈변을 방지하고, 무르는 것을 방지하는 역할을 하는 것이다.This is done by mixing the sugar and salt together, so as to prevent the browning of the stone peach during the long ripening period and to prevent the ripening.
또한, 저장용기에 돌복숭아 잎 20~30중량부를 바닥에 깔아 함께 절임 공정을 수행함으로써, 그 향미를 더욱 개선시키고, 돌복숭아 잎의 영양소가 첨가되도록 한다.In addition, 20 to 30 parts by weight of a stone peach leaf is placed on a floor in a storage container, and the pickling process is carried out to further improve the flavor and to allow the nutrients of the peach leaves to be added.
그리고, 7일~10일 정도 저장 후 나온 물과 절임된 돌복숭아를 따로 분리한다. 여기에서 나온 물은 음료나 다른 양념의 재료로 사용된다.Then, after 7 to 10 days of storage, separate the water and the pickled stone peach separately. The water from here is used as a drink or other seasoning material.
따로 분리된 상기의 처음 절임 과정에서 사용했던 설탕과 소금을 동량으로 혼합하여 7일~10일 동안 다시 저장하게 된다. 이를 다시 저장 후 나온 물과 돌복숭아로 분리하여, 다시 한 번 더 상기의 절임 과정과 분리 과정을 거쳐 1차절임된 돌복숭아를 얻게 된다.The same amount of sugar and salt used in the first pickling process, which were separated separately, was mixed with the same amount and stored again for 7 days to 10 days. It is separated into water and stone peach which is stored again, and then the above pickling process and separation process are performed again to obtain the first pickled stone peach.
돌복숭아 1000중량부에 대해 약간의 설탕과 소금을 첨가하고 짧은 기간의 절임 과정을 거치는 공정을 반복함으로써, 과육 내에 포함된 수분을 제거하고, 염도를 조절할 수 있도록 한다.The process of adding a little sugar and salt to 1000 parts by weight of the stone peach and repeating the process of pickling for a short period of time is performed to remove moisture contained in the pulp and to control the salinity.
그리고, 1차절임된 돌복숭아 100중량부에 대해 설탕 10~20중량부 및 소금 5~10중량부를 혼합하여 돌복숭아를 2차절임하게 된다.Then, 10 to 20 parts by weight of sugar and 5 to 10 parts by weight of salt are mixed with 100 parts by weight of the first pickled stone peach, and the stone peach is secondly pickled.
숙성용기에 상기 2차절임된 돌복숭아를 넣고, 그 위에 2차절임된 돌복숭아 100중량부에 대해 5~10중량부의 설탕을 덮어 공기가 들어가지 않도록 하면서 물방울이 맺혀 떨어지지 않게 한지 등으로 뚜껑을 밀폐하여 1년~3년 동안 숙성시키게 된다. 5 to 10 parts by weight of sugar is added to 100 parts by weight of the second pickled stone peach on the above-mentioned second pickled stone peach in a fermentation vessel, and the lid is covered with water so that the air does not enter, It is sealed and aged for one to three years.
여기에서, 2차절임된 돌복숭아 100중량부에 대해 당귀, 계피, 감초, 마늘을 우린물 30~50중량부를 더 추가하여 숙성시켜, 그 향미를 배가시키도록 하였다.Here, to 100 parts by weight of the second pickled stone peach, 30 to 50 parts by weight of water was added to the mixture of Angelica gigas, cinnamon, licorice and garlic, and the mixture was aged to double the flavor.
2차 절임 후 숙성된 돌복숭아 건더기와 돌복숭아 엑기스를 분리하여, 돌복숭아 건더기는 이 자체로 따로 섭취할 수도 있으며, 돌복숭아 엑기스는 물과 혼합하여 음용하거나, 다른 양념재료에 사용할 수도 있다.After the second pickling, the peach stolen peach can be consumed separately, and the stone peach extract can be mixed with water and used for other seasonings.
그리고, 상기 돌복숭아 건더기 100중량부에 대해 간장 또는 고추장 혼합양념 120~200중량부를 버무려 돌복숭아 간장 장아찌 및 돌복숭아 고추장 장아찌를 완성하게 된다.Then, 120 to 200 parts by weight of the soy sauce or the hot pepper paste mixed sauce is mixed with 100 parts by weight of the above-mentioned stone peach cider to complete the stone peach soy sauce pickles and the stone peach hot pepper paste pickles.
여기에서, 상기 간장 혼합양념은 간장 80~100중량부에 양파 20~30중량부, 소금 5~8중량부, 식초 2~5중량부, 설탕 5~10 중량부, 멸치액젓 2~5중량부를 혼합하여 이루어지며, 고추장 혼합양념은 고추장 80~100중량부에 간장 10~20중량부, 설탕 5~10 중량부, 멸치액젓 2~5중량부를 혼합하여 이루어진다.Here, the soy sauce mixed sauce contains 20 to 30 parts by weight of onion, 5 to 8 parts by weight of salt, 2 to 5 parts by weight of vinegar, 5 to 10 parts by weight of sugar, and 2 to 5 parts by weight of anchovy sauce, And the mixture is made by mixing 10 to 20 parts by weight of soy sauce, 5 to 10 parts by weight of sugar, and 2 to 5 parts by weight of anchovy sauce to 80 to 100 parts by weight of hot pepper paste.
여기에서, 상기 간장 또는 고추장 혼합양념에는, 숙성된 돌복숭아 엑기스를 10~20중량부 더 추가하여 그 향미가 더욱 배가되도록 한 것이다.Here, 10 to 20 parts by weight of an aged peach extract is added to the soy sauce or the koji paste mixed sauce so that the flavor thereof is doubled.
또한, 상기 시중에 파는 일반 간장을 사용할 수도 있으나, 영양학적으로나 천연 장아찌로의 풍미를 더 하기 위해서, 표고버섯 100 중량부에 대해 망촛대 우린물 20~30중량부, 소금 30~50중량부를 혼합하여 1년~3년동안 숙성시켜 얻은 표고 간장을 사용하는 것이 바람직하다.In order to add nutritionally or natural flavor to pickled mushrooms, 20 to 30 parts by weight of water and 30 to 50 parts by weight of salt are mixed with 100 parts by weight of mushroom It is preferable to use soy sauce obtained by aging for 1 to 3 years.
이와 같이 제조된 돌복숭아 장아찌는 색감 및 식감이 그대로 유지되고, 돌복숭아의 유효성분을 섭취할 수 있어, 그 풍미 및 관능이 뛰어나 저장식품으로써 널리 활용될 것으로 기대된다.
The thus prepared stone peach pickles are expected to be widely used as a storage food because they retain the color and texture of the peaches and can intake the active ingredients of the peach peels and are excellent in their flavor and sensory properties.
이하에서는 본 발명의 실시예에 대해 여러가지 분석에 대한 테이타를 설명하고자 한다.Hereinafter, data for various analyzes will be described with respect to embodiments of the present invention.
6월 5일 경에 채취한 돌복숭아를 세척하고, 털을 제거 후 물기를 뺀 후, 돌복숭아 1000중량부에 대해 설탕 200중량부, 소금 4중량부를 혼합하여 저장용기에 담아 7일 정도 저장하였다.The stone peach collected on June 5 was washed, hair was removed, and water was removed. 200 parts by weight of sugar and 4 parts by weight of salt were mixed with 1000 parts by weight of the stone peach and stored in a storage container for about 7 days .
7일 후에 나온 물과 1차절임된 돌복숭아를 분리하고, 이 과정을 두 번 더 반복한 후, 1차절임된 돌복숭아 100중량부에 대해 설탕 15중량부, 소금 5중량부를 혼합하여 2차절임 후, 5중량부의 설탕을 덮고, 한지로 뚜껑을 감싼 다음 1.5년과 3년 동안 숙성시켰다.The water after 7 days and the first pickled stone peach were separated and the process was repeated two more times. Then, 15 parts by weight of sugar and 5 parts by weight of salt were mixed with 100 parts by weight of the first pickled stone peach, After pickling, 5 parts by weight of sugar was covered, wrapped in a paper lid, and matured for 1.5 years and 3 years.
숙성기간이 지난 후 건더기와 엑기스를 분리한 다음, 간장 또는 고추장 혼합양념으로 버무려 돌복숭아 간장 장아찌 및 돌복숭아 고추장 장아찌를 완성하였다.After the fermentation period, it was separated from the gherkin and the extract, and then mixed with soy sauce or hot pepper paste to prepare a peach soy sauce pickle and a peach gourd pickle.
여기에서, 표고를 이용하여 간장을 만들어 혼합양념에 사용하였으며, 간장 혼합양념은 표고간장 90중량부에 양파 30중량부, 소금 5중량부, 식초 4중량부를 혼합하여 제조된 것이며, 표고간장은 표고버섯 100중량부에 대해 망촛대 우린물 20중량부, 소금 30중량부를 혼합하여 1년 동안 숙성시킨 것을 사용하였다.The soy sauce was prepared by mixing 30 parts by weight of onion, 5 parts by weight of salt and 4 parts by weight of vinegar in 90 parts by weight of soy sauce soy sauce, 100 parts by weight of mushroom was used as a reticulum, and 20 parts by weight of water and 30 parts by weight of salt were mixed and aged for one year.
고추장 혼합양념은 고추장 100중량부에 대해 상기의 표고간장 15중량부, 설탕 10중량부, 멸치액젓 5중량부를 혼합하여 사용하였다.
To the 100 parts by weight of the kochujang mixed spice, 15 parts by weight of the above soy sauce, 10 parts by weight of sugar and 5 parts by weight of anchovy sauce were mixed and used.
상기의 일실시예에 의해 제조된 1.5년 및 3년 숙성된 돌복숭아 장아찌를 간장 또는 고추장 혼합양념에 버무리기 전에 시료를 채취하여 다음과 같이 분석하였다.
The 1.5-year and 3-year-old aged peach pickles prepared according to the above example were sampled in a soy sauce or a hot pepper paste mixed sauce and analyzed as follows.
1) 돌복숭아 장아찌의 당도, 산도, 염도 및 색도 측정1) Sugariness, acidity, salinity and chromaticity measurement of stone peach pickles
시료 10 g을 증류수 90 mL와 함께 균질기로 5,000 rpm에서 3분간 균질하여 시료액으로 사용하였다. 당도 및 염도는 당도계 및 염도계로 측정하였고, 산도는 시료액 10 mL를 취해 0.5% 페놀프탈레인을 지시약으로 하여 0.1 N NaOH 용액으로 적정한 후 그 소비량을 젖산함량으로 환산하여 총 산량(%, w/v)으로 표시하였다. 또한 색도는 색차계를 이용하여 L*(명도), a*(적색도), b*(황색도)값을 3회 반복하여 측정하였다.
10 g of the sample was homogenized with 90 mL of distilled water for 3 minutes at 5,000 rpm with a homogenizer and used as a sample solution. The sugar content and the salinity were measured with a sugar meter and a salinity meter. The acidity was determined by titrating 10 mL of the sample solution with 0.1 N NaOH solution using 0.5% phenolphthalein as an indicator and calculating the total amount (%, w / v) Respectively. The chromaticity was measured by repeating the L * (lightness), a * (redness) and b * (yellowness) values three times using a colorimeter.
2) 돌복숭아 장아찌의 유리당 및 유기산 함량 측정2) Free sugar and organic acid content measurement of stone peach pickles
유리당 함량은 시료 10 g에 증류수 100 mL를 가하여 실온에서 추출하였다. 추출액을 여과, 농축하여 HPLC로 분석하였다. 각 분리된 유리당은 농도별로 조제한 표준물질을 HPLC로 분석하여 얻은 표준검량곡선으로부터 확인, 정량하였다. 그리고 유기산 정량은 시료 0.1 g을 취해 진한 염산 10 mL를 가한 후 110℃에서 24시간 분해하였다. 이를 여과지로 여과한 후 농축하여 0.02 N HCl로 10mL 정용하여 HPLC로 분석하였다.
The free sugar content was determined by adding 100 mL of distilled water to 10 g of the sample at room temperature. The extract was filtered, concentrated and analyzed by HPLC. Each separated free sugar was identified and quantitated from the standard calibration curve obtained by HPLC analysis of standard substances prepared by concentration. For the determination of organic acids, 0.1 g of sample was taken and 10 mL of concentrated hydrochloric acid was added, followed by decomposition at 110 ° C. for 24 hours. It was filtered through filter paper, concentrated, and then 10 mL of 0.02 N HCl was added and analyzed by HPLC.
3) 돌복숭아 장아찌의 관능평가3) Sensory evaluation of stone peach pickles
식품공전시험법에 따라 불린 토란줄기의 색깔, 풍미, 조직감 및 외관에 관능 평가는 훈련된 전문연구원 15명을 대상으로 5점 척도법으로 평가하였다.
The sensory evaluation on the color, flavor, texture and appearance of Tallan stems according to the Food Code Test was evaluated by a 5 - point scaling method for 15 trained researchers.
분석된 데이타는 다음과 같다.The analyzed data are as follows.
1) 돌복숭아 장아찌의 당도, 산도 및 염도1) Sugariness, acidity and salinity of stone peach pickles
돌복숭아 장아찌의 당도, 산도 및 염도의 차이를 측정한 결과는 표1과 같다. 돌복숭아 장아찌는 1.5년 보존 시에는 당도가 33.4 brix을 보이다가 3년 보관시에는 59.32 brix을 보여 보존 기간이 증가할수록 당도가 증가함을 알 수 있었다. 그러나 염도는 돌복숭아 장아찌를 1.5년 보존 시에는 2.2%를 보이다가 3년 보관시에는 1.4%를 보여 보존 기간이 증가할수록 염도가 감소되었다. 돌복숭아 장아찌의 산도는 보존기간에 의한 큰 차이 없이 0.36~0.38%이었다.Table 1 shows the results of measuring the difference in sugar content, acidity and salinity of the stone peach pickles. The stone peach pickles showed a sugar content of 33.4 brix when stored for 1.5 years and 59.32 brix when stored for 3 years. As the storage period increased, the sugar content increased. Salinity was 2.2% at 1.5 years of storage and 1.4% at 3 years. Salinity decreased with increasing storage period. The acidity of the stone peach pickles was 0.36 ~ 0.38% without any significant difference according to the storage period.
항목Item 돌복숭아 장아찌(1.5년)Stone peach pickles (1.5 years) 돌복숭아 장아찌(3년) Stone peach pickles (3 years)
당도(brix)Brix 33.433.4 59.259.2
염도(%) Salinity (%) 2.22.2 1.41.4
산도(%) Acidity (%) 0.360.36 0.380.38
2) 돌복숭아 장아찌의 색도2) Color of stone peach pickles
색도는 외관과 직접적으로 연결되어 소비자들의 구매를 결정하게 하는 중요한 요인 중 하나이다. 장아찌의 명도를 나타내는 L*값과 적색도를 나타내는 a*값 및 황색도를 나타내는 b*값을 측정한 결과는 표2와 같다.Chromaticity is one of the important factors that directly connect with the appearance and determine consumers' purchase. Table 2 shows the results of measuring the L * value indicating the brightness of the pickled jellyfish, the a * value indicating the redness and the b * indicating the yellowness.
돌복숭아 장아찌는 보존기간이 증가할수록 L*값, a*값 및 b*값 모두 감소되는 경향을 보였다. The L * value, a * value, and b * value of stone peach pickles tended to decrease with increasing storage period.
항목Item 돌복숭아 장아찌(1.5년)Stone peach pickles (1.5 years) 돌복숭아 장아찌(3년) Stone peach pickles (3 years)
색도(L, 명도)Chromaticity (L, brightness) 30.8230.82 24.3124.31
색도(a, 적색도)Chromaticity (a, redness) 12.9712.97 8.808.80
색도(b, 황색조)Chromaticity (b, yellow group) 23.9823.98 10.8210.82
3) 돌복숭아 장아찌의 유기산 및 유리당 함량3) Organic acid and free sugar content of stone peach pickles
돌복숭아 장아찌의 유기산 함량을 측정한 결과는 표3과 같다. 그 결과, 돌복숭아 장아찌의 보존기간이 증가할수록 acetic acid, citric acid, lactic acid 함량은 증가하였으나, mailc acid, oxalic acid 함량은 감소되었다. 즉 돌복숭아 장아찌의 산도가 보존기간에 증가하면 0.36%에서 0.38%로 조금 증가하였으므로 이들 유기산 함량도 조금 증가한 것으로 보인다.Table 3 shows the results of measuring the organic acid content of the stone peach pickles. As a result, acetic acid, citric acid and lactic acid contents were increased, but mailc acid and oxalic acid contents were decreased as the storage period of stone peach pickles increased. That is, the acidity of the peach pickles increased slightly from 0.36% to 0.38% as the storage period increased.
특히 돌복숭아 장아찌의 보존기간이 증가할수록 acetic acid, citric acid 함량이 증가하여 신맛이 좀 더 증가한 것으로 생각되었다.Especially, as acetic acid and citric acid contents increased, the sour taste was more increased as the storage period of stone peach pickles increased.
항목Item 돌복숭아 장아찌(1.5년)Stone peach pickles (1.5 years) 돌복숭아 장아찌(3년)Stone peach pickles (3 years)
Acetic acidAcetic acid 617.64617.64 870.44870.44
Citric acidCitric acid 194.55194.55 211.09211.09
Lactic acidLactic acid 289.50289.50 315.21315.21
Malic acidMalic acid 213.21213.21 17.8217.82
Oxalic acidOxalic acid 10.6710.67 6.676.67
(mg/100g)(mg / 100g)
또한 돌복숭아 장아찌의 유리당 함량을 측정한 결과는 표4와 같다. 그 결과, 돌복숭아 장아찌는 1.5년산 및 3년산 모두 포도당, 과당, 맥아당이 검출되고, 서당은 검출되지 않았다. 유리당 함량은 발효, 숙성에 관여하는 미생물이나 발효, 숙성 조건에 의해 유리당 함량에 차이를 보인다고 한다. 돌복숭아 장아찌는 1.5년간 보관했을 때 보다 3년간 저장한 경우 과당 및 포도당 함량이 높아졌으며, 특히 장아찌 제조시 첨가한 서당의 함량은 검출되지 않았음을 알 수 있었다. 이는 돌복숭아 장아찌를 1.5년간 보존한 것보다 3년간 보관하면 당도가 1.8배 증가한 결과와 유사한 경향을 확인하였다.Table 4 shows the results of measurement of free sugar content of stone peach pickles. As a result, all of the 1.5 - year - old and 3 - year - old peach pickles showed glucose, fructose and maltose, and no seodang was detected. Free sugar content is different depending on the microorganisms involved in fermentation and aging, fermentation, and aging conditions. The content of fructose and glucose in stone - peach pickled japan was higher than that in stored for 1.5 years. Especially, the content of seodang added in the production of pickles was not detected. This result is similar to the result of 1.8 times increase in sugar content when stored for 3 years rather than 1.5 years for stone peach pickles.
항목Item 돌복숭아 장아찌(1.5년)Stone peach pickles (1.5 years) 돌복숭아 장아찌(3년)Stone peach pickles (3 years)
FructoseFructose 5.245.24 17.7917.79
Sucrose Sucrose -- --
GlucoseGlucose 11.7511.75 22.9122.91
MaltoseMaltose 0.390.39 0.210.21
(g/100g)(g / 100 g)
4) 돌복숭아 장아찌의 관능평가4) Sensory evaluation of stone peach pickles
돌복숭아 장아찌는 보존기간이 증가할수록 색깔에서 더 높은 관능 값을 보였으나, 풍미, 조직감, 외관에서는 오히려 보존기간이 증가할수록 관능 값이 약간 감소됨을 확인하였다. 그러나 돌복숭아 장아찌는 1.5년간 보관한 것이 3년간 보관한 것보다 더 높은 관능 값을 보이고, 특히 3년간 보관하여도 4 이상의 높은 관능 값을 보여 제품화에 문제가 없음을 확인하였다.The sensory scores of the peach pickles showed higher values as the storage period increased, but the sensory scores were slightly decreased with increasing storage period in flavor, texture and appearance. However, the stone peach pickles showed a higher sensory value than those stored for 3 years, especially after storage for 3 years.
따라서 돌복숭아 장아찌는 관능 면에서 제품화하여도 전혀 문제가 없을 것으로 판단되며, 특히 돌복숭아 장아찌는 보존 기간이 증가할수록 염도는 감소되고 당도는 증가하며 유기산 및 유리당 함량도 증가하여 제품화가 더욱 기대되어진다.Therefore, it is considered that stone peach pickles will be no problem even if they are commercialized in terms of sensory properties. Especially, as the preservation period of stone peach pickles increases, salinity decreases, sugar content increases, and organic acid and free sugar content are increased, .
항목(점수)Item (score) 돌복숭아 장아찌(1.5년)Stone peach pickles (1.5 years) 돌복숭아 장아찌(3년)Stone peach pickles (3 years)
색깔Color 4.74.7 55
풍미zest 4.74.7 4.34.3
조직감Texture 4.74.7 4.34.3
외관Exterior 4.34.3 4.04.0

Claims (10)

  1. 돌복숭아를 채취하여 세척 후 털을 제거하고 물기를 빼는 제1단계;
    돌복숭아 1000중량부에 대해 설탕 150~200중량부 및 소금 3~5중량부를 혼합하여 7일~10일 동안 저장하는 제2단계;
    7일~10일 정도 저장 후 나온 물과 돌복숭아를 따로 분리하는 제3단계;
    따로 분리된 돌복숭아에 설탕과 소금을 상기 제2단계와 동량으로 혼합하여 7일~10일 동안 저장하는 제4단계;
    제3단계와 제4단계를 한번 더 반복하여 돌복숭아를 1차절임하는 제5단계;
    상기 제5단계에서 1차절임된 돌복숭아 100중량부에 대해 설탕 10~20중량부 및 소금 5~10중량부를 혼합하여 돌복숭아를 2차절임하는 제6단계;
    상기 2차절임된 돌복숭아 위에 2차절임된 돌복숭아 100중량부에 대해 5~10중량부의 설탕을 덮어 1년~3년 동안 숙성시키는 제7단계;
    2차 절임 후 숙성된 돌복숭아 건더기와 돌복숭아 엑기스를 분리하는 제8단계;를 포함하여 이루어지는 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    The first step is to collect the stone peach, wash it, remove the hair and drain it;
    A second step of mixing 150 to 200 parts by weight of sugar with 3 to 5 parts by weight of salt to 1000 parts by weight of stone peach and storing the mixture for 7 days to 10 days;
    A third step of separating the water and the stone peach after storing for about 7 days to 10 days;
    A fourth step of mixing the sugar and the salt in the same amount as the second step and storing the same for 7 days to 10 days;
    A fifth step in which the third step and the fourth step are repeated one more time to pick the stone peach first;
    A sixth step of mixing 10 to 20 parts by weight of sugar and 5 to 10 parts by weight of salt with 100 parts by weight of the first pickled stone peach in the fifth step to pick the stone peach secondly;
    A seventh step of covering 5 to 10 parts by weight of sugar with respect to 100 parts by weight of the secondly picked stone peach on the second pickled stone peach for aging for 1 to 3 years;
    And a second step of separating the aged peach gourd and the stone peach extract after the second pickling step.
  2. 제 1항에 있어서, 상기 제8단계 이후에,
    상기 돌복숭아 건더기 100중량부에 대해 간장 또는 고추장 혼합양념 120~200중량부를 버무리는 제9단계가 더 포함되는 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    2. The method of claim 1, wherein after the eighth step,
    And further comprising a ninth step of baking 120 to 200 parts by weight of mixed seasoning of soy sauce or hot pepper paste with respect to 100 parts by weight of the above-mentioned stone peach cider.
  3. 제 2항에 있어서, 상기 제9단계의 간장 혼합양념은,
    간장 80~100중량부에 양파 20~30중량부, 소금 5~8중량부, 식초 2~5중량부, 설탕 5~10 중량부, 멸치액젓 2~5중량부를 혼합하여 이루어진 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    [3] The method of claim 2,
    20 to 30 parts by weight of onion, 5 to 8 parts by weight of salt, 2 to 5 parts by weight of vinegar, 5 to 10 parts by weight of sugar and 2 to 5 parts by weight of anchovy sauce are mixed with 80 to 100 parts by weight of soy sauce Process for the production of peach pickles.
  4. 제 3항에 있어서, 상기 간장 혼합양념에는,
    상기 돌복숭아 엑기스를 10~20중량부 더 추가하는 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    4. The soy sauce mixture according to claim 3,
    Wherein the stone peach extract is further added in an amount of 10 to 20 parts by weight.
  5. 제 3항에 있어서, 간장은,
    표고버섯 100 중량부에 대해 망촛대 우린물 20~30중량부, 소금 30~50중량부를 혼합하여 1년~3년동안 숙성시켜 얻은 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    4. The method according to claim 3,
    A method for manufacturing a stone peach pickle, which comprises mixing 20 to 30 parts by weight of water and 30 to 50 parts by weight of salt with 100 parts by weight of shiitake mushroom and aging for 1 to 3 years.
  6. 제 2항에 있어서, 상기 제9단계의 고추장 혼합양념은,
    고추장 80~100중량부에 간장 10~20중량부, 설탕 5~10 중량부, 멸치액젓 2~5중량부를 혼합하여 이루어진 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    [3] The method of claim 2,
    A process for preparing a stone peach pickle, which comprises mixing 10 to 20 parts by weight of soy sauce, 5 to 10 parts by weight of sugar, and 2 to 5 parts by weight of anchovy sauce with 80 to 100 parts by weight of a red pepper paste.
  7. 제 6항에 있어서, 상기 간장 혼합양념에는,
    상기 돌복숭아 엑기스를 10~20중량부 더 추가하는 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    [7] The soy sauce according to claim 6,
    Wherein the stone peach extract is further added in an amount of 10 to 20 parts by weight.
  8. 제 6항에 있어서, 간장은,
    표고버섯 100 중량부에 대해 망촛대 우린물 20~30중량부, 소금 30~50중량부를 혼합하여 1년~3년동안 숙성시켜 얻은 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    7. The method according to claim 6,
    A method for manufacturing a stone peach pickle, which comprises mixing 20 to 30 parts by weight of water and 30 to 50 parts by weight of salt with 100 parts by weight of shiitake mushroom and aging for 1 to 3 years.
  9. 제 1항에 있어서, 상기 제1단계의,
    돌복숭아는 씨방이 형성되기 직전에 채취하는 것을 특징으로 하는 돌복숭아 장아찌의 제조방법.
    2. The method according to claim 1,
    A method for manufacturing a stone peach pickle, characterized in that the stone peach is collected just before ovary is formed.
  10. 제 1항 내지 제 9항 중의 어느 한 항에 있어서, 상기 돌복숭아 장아찌의 제조방법에 의해 제조된 돌복숭아 장아찌.The stone-peach pickled jellyfish according to any one of claims 1 to 9, which is produced by the method of manufacturing the stone-peach pickling.
KR1020130162858A 2013-12-24 2013-12-24 manufacturing method of pickled wild peach and pickled wild peach thereby KR101595161B1 (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090026911A (en) * 2007-09-11 2009-03-16 홍종우 The method for manufacturing zangachi using peach
KR20090050526A (en) * 2007-11-16 2009-05-20 홍종우 The method for manufacturing zangachi using peach
KR20120080279A (en) * 2011-01-07 2012-07-17 홍종우 Peach pickles and manufacturing method thereof
KR101200092B1 (en) 2011-05-23 2012-11-12 김기현 The method to make a herbal pickle using unripe peach and oriental medicine
KR101307561B1 (en) 2011-07-24 2013-09-16 왕연중 kimchi
KR20130130111A (en) * 2012-01-04 2013-12-02 벼이삭 영농조합법인 Manufacturing method for pickled plum

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090026911A (en) * 2007-09-11 2009-03-16 홍종우 The method for manufacturing zangachi using peach
KR20090050526A (en) * 2007-11-16 2009-05-20 홍종우 The method for manufacturing zangachi using peach
KR20120080279A (en) * 2011-01-07 2012-07-17 홍종우 Peach pickles and manufacturing method thereof
KR101200092B1 (en) 2011-05-23 2012-11-12 김기현 The method to make a herbal pickle using unripe peach and oriental medicine
KR101307561B1 (en) 2011-07-24 2013-09-16 왕연중 kimchi
KR20130130111A (en) * 2012-01-04 2013-12-02 벼이삭 영농조합법인 Manufacturing method for pickled plum

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