KR20150074775A - manufacturing method of pickled apricot and pickled apricot thereby - Google Patents
manufacturing method of pickled apricot and pickled apricot thereby Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
Description
본 발명은 살구를 재료로 하여 식감과 향미가 뛰어난 장아찌를 제조하는 방법 및 그에 의해 제조된 살구 장아찌에 관한 것이다.The present invention relates to a method for producing pickled pickles having excellent texture and flavor by using apricot as a material, and to an apricot pickled product produced thereby.
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 살구를 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 apricots that have not been tried in the past as pickles.
살구는 대표적인 항암식품으로 애용되고 있으며, 헤모글로빈 재생력이 뛰어나고, 폐암과 췌장암을 예방하는 과일로 비타민 A와 베타카로틴을 고농도로 함유하고 있어 지속적으로 섭취하면 몸에 아주 이로운 과일로 알려져 있다.Apricot is a typical anti-cancer food, has excellent hemoglobin regeneration ability, prevents lung cancer and pancreatic cancer, and contains vitamin A and beta-carotene in high concentrations.
일반적으로 살구는 과육이 부드러워 장기저장에 맞지 않고, 장아찌를 담그더라도 시간이 지남에 따라 갈변하거나 무르는 특성이 있어, 식감과 향미를 중요시하는 장아찌 재료로는 부적합한 것으로 알려져 있다.Generally, apricots are not suitable for long-term storage because of their soft flesh, and they have the characteristic of browning or ripening over time even if they immerse the pickles, which is considered to be unsuitable as a pickled material that emphasizes texture and flavor.
본 발명은 상기 필요성에 의한 것으로서, 살구를 재료로 하여 식감과 향미가 뛰어난 장아찌를 제조하는 방법 및 그에 의해 제조된 살구 장아찌의 제공을 그 목적으로 한다.The object of the present invention is to provide a method for producing pickled pickles having excellent texture and flavor using apricot as a material, and to provide an apricot pickled product prepared by the method.
상기 목적을 달성하기 위해 본 발명은, 살구를 채취하여 세척 후 물기를 빼는 제1단계와, 살구 1000중량부에 대해 설탕 150~200중량부 및 소금 3~5중량부를 혼합하여 7일~10일 동안 저장하는 제2단계와, 7일~10일 정도 저장 후 나온 물과 살구를 따로 분리하는 제3단계와, 따로 분리된 살구에 설탕과 소금을 상기 제2단계와 동량으로 혼합하여 7일~10일 동안 저장하는 제4단계와, 제3단계와 제4단계를 한번 더 반복하여 살구를 1차절임하는 제5단계와, 상기 제5단계에서 1차절임된 살구 100중량부에 대해 설탕 10~20중량부 및 소금 5~10중량부를 혼합하여 살구를 2차절임하는 제6단계와, 상기 2차절임된 살구 위에 2차절임된 살구 100중량부에 대해 5~10중량부의 설탕을 덮어 1년~3년 동안 숙성시키는 제7단계와, 2차 절임 후 숙성된 살구 건더기와 살구 엑기스를 분리하는 제8단계를 포함하여 이루어지는 것을 특징으로 하는 살구 장아찌의 제조방법 및 그에 의해 제조된 살구 장아찌를 그 기술적 요지로 한다.In order to accomplish the above object, the present invention provides a method for preparing a composition comprising: a first step of collecting apricot, washing and draining moisture; mixing 150 to 200 parts by weight of sugar and 3 to 5 parts by weight of salt with respect to 1000 parts by weight of apricot, A third step of separating the water and the apricot separately from the stored water for about 7 days to 10 days, and the third step of mixing the sugar and the salt in the same amount as the second step, A fifth step in which the apricots are firstly pickled by repeating the third and fourth steps once more; and a fifth step in which the 100% by weight of the apricots picked first in the fifth step is added to the sugar 10 And 5 to 10 parts by weight of salt are mixed to make a second pickling of the apricot; and 5 to 10 parts by weight of sugar is coated on 100 parts by weight of the second pickled apricot on the second pickled apricot, Seventh stage to mature for 3 to 3 years, and the seventh stage to mature for 2 to 3 years, and the 8th step to separate the aged apricot- Including a system and a method for producing a pickle apricot which comprises apricots and pickles produced by it in the technical gist.
또한, 상기 제8단계 이후에, 상기 살구 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, it further includes a ninth step of baking 120 to 200 parts by weight of the seasoning of soy sauce or kochujang mixed seasoning with respect to 100 parts by weight of the apricot mushroom.
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 살구 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 apricot 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 살구 엑기스를 10~20중량부 더 추가할 수 있으며, 상기 간장은 상기 표고간장을 사용하는 것이 바람직하다.In the ninth step, the hot pepper paste mixed sauce is prepared 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 hot pepper paste, May be added in an amount of 10 to 20 parts by weight, and the soy sauce is preferably the soy sauce soy sauce.
본 발명에 따른 살구 장아찌는 색감 및 식감이 우수하며, 살구의 유효성분을 섭취할 수 있어, 그 풍미 및 관능이 뛰어나 저장식품으로써 널리 활용될 것으로 기대된다.The apricot pickled jacquard according to the present invention is excellent in color and texture, and can take an active ingredient of apricot, and is excellent in flavor and sensory properties and is expected to be widely used as a storage food.
도 1 - 본 발명에 따른 살구 장아찌의 제조방법에 대한 모식도.FIG. 1 is a schematic view of a method for manufacturing an apricot pickled jellyfish according to the present invention. FIG.
본 발명은 살구 장아찌의 제조방법에 관한 것으로서, 특히 완전히 익기 직전의 살구를 채취하여 1차절임과 2차절임 공정을 거쳐 식감을 유지하면서 갈변이 방지하는 살구 장아찌의 제조방법에 관한 것이다.
The present invention relates to a method for producing an apricot pickled jellyfish, and more particularly, to a method for producing an apricot pickled jellyfish which is obtained by collecting apricots immediately before ripening and preserving the 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 살구 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 manufacturing an apricot pickled jellyfish according to the present invention.
도시된 바와 같이, 본 발명은 살구를 장아찌의 재료로 사용하는 것으로서, 살구를 채취하여 세척 후 물기를 빼는 제1단계와, 살구 1000중량부에 대해 설탕 150~200중량부 및 소금 3~5중량부를 혼합하여 7일~10일 동안 저장하는 제2단계와, 7일~10일 정도 저장 후 나온 물과 살구를 따로 분리하는 제3단계와, 따로 분리된 살구에 설탕과 소금을 상기 제2단계와 동량으로 혼합하여 7일~10일 동안 저장하는 제4단계와, 제3단계와 제4단계를 한번 더 반복하여 살구를 1차절임하는 제5단계와, 상기 제5단계에서 1차절임된 살구 100중량부에 대해 설탕 10~20중량부 및 소금 5~10중량부를 혼합하여 살구를 2차절임하는 제6단계와, 상기 2차절임된 살구 위에 2차절임된 살구 100중량부에 대해 5~10중량부의 설탕을 덮어 1년~3년 동안 숙성시키는 제7단계와, 2차 절임 후 숙성된 살구 건더기와 살구 엑기스를 분리하는 제8단계로 크게 이루어진다.
As shown in the figure, the present invention is a method for preparing apricots, which comprises using apricots as a raw material for pickles, removing the apricots and washing them, and removing water from the apricots. The method includes a step of adding 150-200 parts by weight of sugar and 3-5 parts by weight A third step of separating the water and the apricot separately from the stored water for about 7 days to 10 days, and the third step of separating the water and the apricot separately from the apricot, A fourth step of mixing the same in the same amount and for 7 days to 10 days, a fifth step of repeating the third and fourth steps one more time to pickle the apricots for the first time, 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 apricot to make a second step of pickling the apricot; and 5) about 5 parts by weight of 100 parts by weight of the second pickled apricot on the second pickled apricot. To 10 parts by weight of sugar, and aging for 1 to 3 years; It is made larger in the eighth step of separating the group apricot extract.
먼저, 살구는 6월 초에, 살구가 완전히 익기 전에 채취하여 장아찌로 제조되었을 때 더욱 식감이 우수하도록 한다.First, the apricots are picked up before the apricots are fully ripe in early June, so that they are even better when they are made from pickles.
또한, 살구는 채취 후 세척하여 물기를 완전히 빼어 준비한다. 여기에서 살구는 먼저 먹기 좋은 크기로 절단한 후 다음 공정으로 진행할 수도 있다.Also, prepare the apricots by taking the water completely after washing. Here, apricots can be cut to a size that they can eat first and then proceed to the next step.
그 다음, 저장용기에 살구 1000중량부에 대해 설탕 150~200중량부 및 소금 3~5중량부를 혼합하여 7일~10일 동안 저장한다.Next, 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 apricot in a storage container and stored for 7 days to 10 days.
이는 설탕과 소금을 같이 혼합하여 절임 과정을 거침으로써, 긴 숙성기간 동안에도 살구의 갈변을 방지하고, 무르는 것을 방지하는 역할을 하는 것이다.This is done by mixing the sugar and salt together to prevent the browning of the apricot even during the long ripening period.
또한, 저장용기에 살구 잎 20~30중량부를 바닥에 깔아 함께 절임 공정을 수행함으로써, 그 향미를 더욱 개선시키고, 살구 잎의 영양소가 첨가되도록 한다.In addition, 20 to 30 parts by weight of apricot leaves are placed on the bottom of the storage container to perform the pickling process, thereby further improving the flavor and adding nutrients of apricot leaves.
그리고, 7일~10일 정도 저장 후 나온 물과 절임된 살구를 따로 분리한다. 여기에서 나온 물은 음료나 다른 양념의 재료로 사용된다.Then, after 7 to 10 days of storage, separate the water and the pickled apricots 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 살구로 분리하여, 다시 한 번 더 상기의 절임 과정과 분리 과정을 거쳐 1차절임된 살구를 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. After that, it is separated into water and apricot. After that, the first pickled apricots are obtained through the above pickling process and separation process.
살구 1000중량부에 대해 약간의 설탕과 소금을 첨가하고 짧은 기간의 절임 과정을 거치는 공정을 반복함으로써, 과육 내에 포함된 수분을 제거하고, 염도를 조절할 수 있도록 한다.Adding a little sugar and salt to 1000 parts by weight of apricots and repeating the process of pickling for a short period of time, thereby removing the moisture contained in the pulp and controlling the salinity.
그리고, 1차절임된 살구 100중량부에 대해 설탕 10~20중량부 및 소금 5~10중량부를 혼합하여 살구를 2차절임하게 된다.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 apricots, and the apricots are pickled second.
숙성용기에 상기 2차절임된 살구를 넣고, 그 위에 2차절임된 살구 100중량부에 대해 5~10중량부의 설탕을 덮어 공기가 들어가지 않도록 하면서 물방울이 맺혀 떨어지지 않게 한지 등으로 뚜껑을 밀폐하여 1년~3년 동안 숙성시키게 된다. The above-mentioned second pickled apricot was put in a fermentation vessel, and 5 to 10 parts by weight of sugar was added to 100 parts by weight of the second pickled apricot on the above, and the lid was closed with water, It is aged for one to three years.
여기에서, 2차절임된 살구 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 apricot, 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 살구 건더기와 살구 엑기스를 분리하여, 살구 건더기는 이 자체로 따로 섭취할 수도 있으며, 살구 엑기스는 물과 혼합하여 음용하거나, 다른 양념재료에 사용할 수도 있다.After the second pickling, the matured apricot mackerel and the apricot extract can be separated. The apricot mackerel can be consumed separately by itself. The apricot extract can be mixed with water and used for other seasonings.
그리고, 상기 살구 건더기 100중량부에 대해 간장 또는 고추장 혼합양념 120~200중량부를 버무려 살구 간장 장아찌 및 살구 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-described apricot mushroom to make apricot soy sauce pickles and apricot 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 살구 엑기스를 10~20중량부 더 추가하여 그 향미가 더욱 배가되도록 한 것이다.Here, 10 to 20 parts by weight of aged apricot extract is added to the soy sauce or the hot pepper 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 살구 장아찌는 색감 및 식감이 그대로 유지되고, 살구의 유효성분을 섭취할 수 있어, 그 풍미 및 관능이 뛰어나 저장식품으로써 널리 활용될 것으로 기대된다.
The thus-prepared apricot pickled jacquard can be retained in its color and texture, and can take an active ingredient of apricot, and is expected to be widely used as a storage food because of its excellent 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 7일 경에 채취한 살구를 세척하고, 물기를 뺀 후, 살구 1000중량부에 대해 설탕 200중량부, 소금 4중량부를 혼합하여 저장용기에 담아 7일 정도 저장하였다.The apricots collected on June 7 were washed 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 apricot and stored in a storage container for about 7 days.
7일 후에 나온 물과 절임된 살구를 분리하고, 이 과정을 두 번 더 반복한 후, 1차절임된 살구 100중량부에 대해 설탕 15중량부, 소금 5중량부를 혼합하여 2차절임 후, 5중량부의 설탕을 덮고, 한지로 뚜껑을 감싼 다음 1년 동안 숙성시켰다.After 7 days, the water and the pickled apricots were separated from each other, 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 apricot, Covered with sugar by weight, wrapped in a paper lid, and matured for one year.
숙성기간이 지난 후 건더기와 엑기스를 분리한 다음, 간장 또는 고추장 혼합양념으로 버무려 살구 간장 장아찌 및 고추장 장아찌를 완성하였다.After the fermentation period, it was separated from the mulberry and extract, and then mixed with soy sauce or hot pepper paste to prepare apricot soy sauce pickles and kochujang pickles.
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 1년 숙성된 살구 장아찌를 간장 또는 고추장 혼합양념에 버무리기 전에 시료를 채취하여 다음과 같이 분석하였다.
The sample was sampled and analyzed as follows before the 1-year-old aged apricot pickled jellyfish prepared according to the above example was put into a mixed sauce or a hot pepper paste sauce.
1) 살구 장아찌의 당도, 산도, 염도 및 색도 측정1) Determination of sugar content, acidity, salinity and colorimetry of apricot 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) 살구 장아찌의 유리당 및 유기산 함량 측정2) Free sugar and organic acid content measurement of apricot jangachachi
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) 살구 장아찌의 관능평가3) Sensory Evaluation of Apricot Pickle
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) 살구 장아찌의 당도, 산도 및 염도1) Sugariness, acidity and salinity of apricot pickles
살구 장아찌의 당도, 산도 및 염도의 차이를 측정한 결과는 표1과 같다. 살구 장아찌의 당도는 35.9 brix을 보이고, 염도는 1.8%, 산도는 0.44%이었다.Table 1 shows the results of measuring the sugar content, acidity and salinity of apricot pickles. The sugar content of apricot jangachi was 35.9 brix, the salinity was 1.8% and the acidity was 0.44%.
2) 살구 장아찌의 색도2) Chromaticity of apricot 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.
3) 살구 장아찌의 유기산 및 유리당 함량3) Organic acid and free sugar content of apricot pickled javanica
살구 장아찌의 유기산 함량을 측정한 결과는 표3과 같다. 그 결과, 살구 장아찌는 malic acid, oxalic acid 함량이 아주 높으며, 특히 malic acid 함량이 다른 유기산에 비해 아주 많이 존재함을 알 수 있었다.Table 3 shows the results of measuring the organic acid content of the apricot pickles. As a result, the contents of malic acid and oxalic acid in apricot pickles were very high, and malic acid contents were significantly higher than those of other organic acids.
(mg/100g)(mg / 100g)
또한 살구 장아찌의 유리당 함량을 측정한 결과는 표4와 같다. 그 결과, 살구 장아찌는 포도당, 서당, 과당만 검출되고, 맥아당은 검출되지 않았으며, 과당, 포도당, 서당 순으로 함유되어 있었다.Table 4 shows the results of measuring free sugar content of apricot pickled jellyfish. As a result, only apricot juice, glucose, sugar and fructose were detected, and maltose was not detected.
(g/100g)(g / 100 g)
4) 살구 장아찌의 관능평가4) Sensory Evaluation of Apricot Pickle
살구 장아찌는 외관에서만 4의 관능값을 보이고, 색깔, 풍미, 조직감에서는 4.7 이상의 높은 관능값을 보였다.Apricot pickles showed 4 sensory values only in appearance, and color, flavor and texture showed high sensory value of 4.7 or higher.
따라서 살구 장아찌는 관능 면에서 제품화하여도 전혀 문제가 없을 것으로 판단된다.Therefore, it is considered that apricot pickled jam is not a problem even if it is commercialized from sensual aspect.
Claims (9)
살구 1000중량부에 대해 설탕 150~200중량부 및 소금 3~5중량부를 혼합하여 7일~10일 동안 저장하는 제2단계;
7일~10일 정도 저장 후 나온 물과 살구를 따로 분리하는 제3단계;
따로 분리된 살구에 설탕과 소금을 상기 제2단계와 동량으로 혼합하여 7일~10일 동안 저장하는 제4단계;
제3단계와 제4단계를 한번 더 반복하여 살구를 1차절임하는 제5단계;
상기 제5단계에서 1차절임된 살구 100중량부에 대해 설탕 10~20중량부 및 소금 5~10중량부를 혼합하여 살구를 2차절임하는 제6단계;
상기 2차절임된 살구 위에 2차절임된 살구 100중량부에 대해 5~10중량부의 설탕을 덮어 1년~3년 동안 숙성시키는 제7단계;
2차 절임 후 숙성된 살구 건더기와 살구 엑기스를 분리하는 제8단계;를 포함하여 이루어지는 것을 특징으로 하는 살구 장아찌의 제조방법.A first step of picking up apricots, washing and draining water;
A second step of mixing 150 to 200 parts by weight of sugar and 3 to 5 parts by weight of salt with respect to 1000 parts by weight of apricot for 7 days to 10 days;
A third step of separating the water and the apricot 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 of repeating the third and fourth steps one more time to pickle the apricots;
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 apricot firstly pickled in the fifth step to thereby pickle the apricots;
A seventh step of covering 5 to 10 parts by weight of sugar with respect to 100 parts by weight of apricot secondly picked on the second pickled apricot and aging for 1 to 3 years;
And an eighth step of separating the apricot gourd from the aged apricot extract after the second pickling.
상기 살구 건더기 100중량부에 대해 간장 또는 고추장 혼합양념 120~200중량부를 버무리는 제9단계가 더 포함되는 것을 특징으로 하는 살구 장아찌의 제조방법.2. The method of claim 1, wherein after the eighth step,
Further comprising a ninth step of baking 120 to 200 parts by weight of a mixed seasoning of soy sauce or hot pepper paste with respect to 100 parts by weight of the apricot mushroom.
간장 80~100중량부에 양파 20~30중량부, 소금 5~8중량부, 식초 2~5중량부, 설탕 5~10 중량부, 멸치액젓 2~5중량부를 혼합하여 이루어진 것을 특징으로 하는 살구 장아찌의 제조방법.[3] The method of claim 2,
Characterized in that 80 to 100 parts by weight of soy sauce is mixed with 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 Method of manufacturing pickles.
상기 살구 엑기스를 10~20중량부 더 추가하는 것을 특징으로 하는 살구 장아찌의 제조방법.4. The soy sauce mixture according to claim 3,
Wherein the apricot extract is further added in an amount of 10 to 20 parts by weight.
표고버섯 100 중량부에 대해 망촛대 우린물 20~30중량부, 소금 30~50중량부를 혼합하여 1년~3년동안 숙성시켜 얻은 것을 특징으로 하는 살구 장아찌의 제조방법.4. The method according to claim 3,
A method for producing apricot pickled jelly, 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.
고추장 80~100중량부에 간장 10~20중량부, 설탕 5~10 중량부, 멸치액젓 2~5중량부를 혼합하여 이루어진 것을 특징으로 하는 살구 장아찌의 제조방법.[3] The method of claim 2,
A method for manufacturing an apricot pickled jelly, 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 to 80 to 100 parts by weight of a kochujang.
상기 살구 엑기스를 10~20중량부 더 추가하는 것을 특징으로 하는 살구 장아찌의 제조방법.[7] The soy sauce according to claim 6,
Wherein the apricot extract is further added in an amount of 10 to 20 parts by weight.
표고버섯 100 중량부에 대해 망촛대 우린물 20~30중량부, 소금 30~50중량부를 혼합하여 1년~3년동안 숙성시켜 얻은 것을 특징으로 하는 살구 장아찌의 제조방법.7. The method according to claim 6,
A method for producing apricot pickled jelly, 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.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100223974B1 (en) * | 1997-08-30 | 1999-10-15 | 김상철 | Process of producing sliced plum preserved in soy sauce |
| KR100366640B1 (en) * | 1998-05-13 | 2003-02-19 | 삼성전자 주식회사 | Apparatus for detecting defect of paper and method of processing the defected paper |
| JP2003078277A (en) | 2001-09-03 | 2003-03-14 | Kyocera Corp | Radio wave absorber |
| KR100453702B1 (en) * | 2002-04-09 | 2004-10-20 | 학교법인 인제학원 | A method for preparing and preserving green fuit kimchi prepared using green Apricot plum or green Apricot for a long time |
| KR20080102107A (en) * | 2007-05-19 | 2008-11-24 | 김규종 | Deep sea water pickle |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100223974B1 (en) * | 1997-08-30 | 1999-10-15 | 김상철 | Process of producing sliced plum preserved in soy sauce |
| KR100366640B1 (en) * | 1998-05-13 | 2003-02-19 | 삼성전자 주식회사 | Apparatus for detecting defect of paper and method of processing the defected paper |
| JP2003078277A (en) | 2001-09-03 | 2003-03-14 | Kyocera Corp | Radio wave absorber |
| KR100453702B1 (en) * | 2002-04-09 | 2004-10-20 | 학교법인 인제학원 | A method for preparing and preserving green fuit kimchi prepared using green Apricot plum or green Apricot for a long time |
| KR20080102107A (en) * | 2007-05-19 | 2008-11-24 | 김규종 | Deep sea water pickle |
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