KR20180046025A - Aronia pickle and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to aronia pickles and a preparing method thereof. The preparing method of aronia pickles comprises a salting step and a pickle preparing step. The salting step includes a step of immersing 1 part by weight of aronia pretreated in a previous step in 0.6 to 0.8 parts by weight of brine having a temperature of 35 to 45 degrees and a salt content of 3 to 6 wt% to be salted for 20 to 30 hours. The pickle preparing step includes a step of inserting a mixture containing 2.5 to 3.5 parts by weight of aronia fruits having passed through the salting step into a container, and sealing the same to be fermented for 18 to 20 days. Therefore, the aronia pickles can be stored for a long time while minimizing the damage of nutrients thereof.

Description

[0001] ARONIA PICKLE AND THE MANUFACTURING METHOD THEREOF [0002]

The present invention relates to an Aronia pickle and a method for producing the Aronia pickle, and more particularly to an Aronia pickle which can be stored for a long period of time while minimizing nutrient damage contained in Aronia fruit (hereinafter referred to as Aronia) will be.

Aronia is a shrub belonging to Rosaceae originating in North America. It is also called Chokeberry and its fruits and leaves have been used as traditional medicines by Native Americans. Aronia is known to be a fruit tree that grows well in northern cold regions such as Poland and Russia and is resistant to insect pests and does not require the use of pesticides.

Professor Ivan Vladimirovich Michurin, a Russian botanist in the early 20th century, studied the nutritional value and benefits of Aronia fruit and its value as a food ingredient. In addition, varieties have been improved by the Polish Forestry Testing Laboratory and various researches have been conducted, mainly by Professor Iwon Wawer of Warsaw Medical School, and various effects have become widely known.

Aronia contains an abundance of antioxidant polyphenols, among which anthocyanins (a type of polyphenols) are more than twice the standard of life and blueberries. For this reason, Aronia is also known as the King's Berry. FIG. 1 is a table comparing antioxidant components contained in Aronia and other fruits. FIG.

The antioxidant component has the effect of inhibiting accumulation of active oxygen in our body and strengthening the immunity, helping the regeneration of the body cells and nurturing the natural healing power. Anthocyanin is a flavonoid and is included in the antioxidant polyphenol. According to nutritionists, it is known that anthocyanins 670 and polyphenols (except anthocyanins) 1,240 are contained in 100 g of fresh Aronia fresh fruit.

As the nutritional superiority of Aronia has been widely known, it is widely distributed in Korea and cultivated in each region. In recent years, however, farmers have been struggling with the price drop due to oversupply due to the rapid increase in the cultivation area. This is because Aronia consumption is not as exciting as expected.

Aronia has a sour and bitter taste and is not suitable for eating raw. And because Aronia contains a lot of antioxidants (in some ways too much), it can cause side effects such as nausea, abdominal pain or dizziness temporarily depending on the person when you eat a lot. Therefore, do not eat a lot at once, it is better to eat around 30. For this reason, about 30 Aronies in general households, tomatoes, bananas, apples and other fruits, such as milk or yogurt drink and mixer to eat juice is made.

On the other hand, since Aronia is a fruit, it is difficult to store it for a long time. Compared with other fruits, it has the advantage of being able to keep frozen, but it is difficult to recommend refrigeration of large quantity of Aronia because general freezer is small in freezing room. Due to these circumstances, it is difficult to continue to eat Aronia in the home, knowing the excellence of Aronia.

In order to improve the situation that the demand of Aronia has not been increased due to storage problems, various methods have been introduced, such as making Aronia as powder and selling the products which have been mixed with other ingredients or fermented together with other ingredients . However, according to this processing method, the antioxidant component contained in the aronia is greatly damaged. In the case of powder, it is known that more than 50% of anthocyanin and polyphenol are damaged.

The present invention is based on the fact that it can be stored for a long time if it is made into a pickle. As a general method for producing pickles, there are a fermented pickle producing method and a simple pickle producing method. The fermented pickle is to pickle the vegetable which is the material of the pickle into salt, and to cause lactic acid fermentation, and the simple pickle is to immerse the material in vinegar to prevent fermentation. However, when preparing the pickled aronia fruit by applying the ordinary pickle production method, there is a problem that the antioxidant components such as anthocyanin and polyphenol contained in the aronia are significantly damaged during the salting step and the hot water step.

It is an object of the present invention to provide an antioxidant such as anthocyanin and polyphenol contained in Aronia fruit which enables long-term storage of Aronia by producing Aronia as a pickle, To minimize the loss.

The present invention relates to a fermented pickle manufacturing method and a simple pickle manufacturing method, which are largely composed of a salting step and a pickle manufacturing step.

Salting step

The salting step comprises a pretreatment step of washing the aronia and removing the water adhering to the surface of the fruit; Immersing 1 part by weight of aronia pretreated in the electric step in a salt solution at a temperature of 35-45 and 3-6 wt% of salt in 0.6-0.8 weight part and salting for 20-30 hours; And separating the brine (hereinafter referred to as Aronia liquid) mixed with the enriched liquid of the fruit cell liquid by the osmotic action and the Aronia which is salted in the electric step.

Pickle manufacturing step

Mixing 2.5 to 3.5 parts by weight of sugar and 0.03 to 0.06 part by weight of spicy pickling with 1 part by weight of water (preferably mineral water) and boiling at a temperature of 90 or more for 5 to 15 minutes; Mixing 2.5 to 3.5 parts by weight of vinegar with the heated mixture in the electric step and further boiling at a temperature of 90 or more for 5-10 minutes; Cooling the heated mixture in the electric phase to 60 or less, adding 1.5 to 2.5 parts by weight of the Aronia solution prepared in the salting step to the mixture to complete the pickling solution; 2.5 to 3.5 parts by weight of the salt-roasted pickling solution is added to the pickling solution, which is completed in the electrical step, is sealed in a separate container, followed by fermentation for 18-22 days; And separating the aronia from the mixture fermented in the step of electricity and storing in a separate container.

The arnocca pickle and its manufacturing method according to the present invention have the effect of minimizing the damage of antioxidant components such as anthocyanin and polyphenol contained in Aronia fruit while enabling long-term storage of Aronia.

Fig. 1 is a table showing the antioxidant component ratio of Aronia and Tadashi fruit,
Fig. 2 is a view showing a process for producing Aronia pickles according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention is characterized in that a fermented pickle manufacturing method and a simple pickle manufacturing method are mixedly applied. The characteristic feature of the present invention is that the arnoiate obtained in the salting step of the Aronia fruit is used as a main raw material for the pickling solution. At the salting stage where the Aronia fruit is immersed in the salt water, the osmotic action of the brine causes the Aronia liquid component to escape into the brine, and many antioxidants contained in the Aronia are also removed from the brine. Therefore, by using this brine as the main component of the pickling solution, it is possible to minimize the loss of antioxidant components such as anthocyanin and polyphenol in the final stage aronia pickle.

As shown in FIG. 2, the method of producing the Aronia pickles of the present invention comprises a salting step and a pickling step,

In the salting step,

A pretreatment step (corresponding to the pretreatment step in FIG. 2) of washing the Aronia fruit and removing the water adhering to the surface of the fruit;

Immersing 1 part by weight of aronia pretreated in the electric step in 0.6 to 0.8 parts by weight of brine at a temperature of 35-45 and 3-6% by weight of salt, and salting for 20-30 hours (corresponding to the salting step of FIG. 2); And

(Corresponding to the separation step of FIG. 2) of separating the salted arhnia fruit and the Aronia liquid in the electrophoresis step,

The pickle-

Mixing 2.5 to 3.5 parts by weight of sugar with 0.03 to 0.06 part by weight of water in 1 part by weight of water and boiling at a temperature of 90 or more for 5 to 15 minutes (corresponding to the pickling solution primary mixing heating step of FIG. 2);

Mixing 2.5 to 3.5 parts by weight of vinegar in a heated mixture of the electrical stage and boiling at a temperature of 90 or more for 5-10 minutes (corresponding to the pickling solution secondary mixing heating step of FIG. 2);

Cooling the heated mixture in the electric step to 60 or less and then adding 1.5 to 2.5 parts by weight of the Aronia solution prepared in the salting step to complete the pickling solution (corresponding to the step of finishing the pickling solution in FIG. 2);

(In the fermentation step of FIG. 2) in which a mixture containing 2.5 to 3.5 parts by weight of salted arnia fruit is enclosed in a completed pickling solution in an electric stage, followed by sealing for 18-22 days; And

Separating the Aronia fruit from the fermented mixture in the previous step and storing it in a separate container (corresponding to the separation step of FIG. 2); . ≪ / RTI >

In the present invention, since the brine used in the aronia salting is used as one of the components constituting the pickling solution, it is preferable to clean the surface of the fruit before the aronia is immersed in the brine so that the impurities do not adhere .

The reason why the brine temperature to be immersed in the pretreated Aronia fruit is 35-45 is because the brine taste of the Aronia fruit is well neutralized in the salt water at this temperature. The reason why the concentration of salt water is set to 3-6 wt% is that this concentration range is most suitable for the osmotic effect on the Aronia fruit. When the concentration is 6% by weight or more, the cell lysate of ascorbic acid is excessively extracted and the crunchy taste of the later-produced ascorbic acid is lost. When the concentration is less than 3% by weight, osmotic action does not occur properly, May not be aged as desired.

In preparing the pickling solution, mixing 2.5 to 3.5 parts by weight of sugar and 0.03 to 0.06 part by weight of spicy pickling with 1 part by weight of water and boiling at a temperature of 90 or more for 5 to 15 minutes is sufficient to completely dissolve the sugar, To function. At this time, Spy Safikkling may use products sold on the market, or Chicken Mush can be used instead.

Mixing the heated mixture with 2.5-3.5 parts by weight of vinegar and boiling again at a temperature of 90 or higher for 5-10 minutes is to allow the vinegar to blend well with the sugar water of the previous stage.

The reason why 1.5 to 2.5 parts by weight of the Aronia solution is mixed together after the heated mixture is cooled to 60 or less is that the antioxidants and vitamins such as anthocyanins and polyphenols contained in the Aronia fruit are prevented from being damaged at a temperature of 60 or more .

Generally, the fermentation period is about 14-16 days in the case of cucumber, which is a vegetable commonly used for making pickles, and about 18-20 days in the case of pepper. The water content in Aronia is about 81%, which is slightly less than the water content (83%) in red pepper. Therefore, the fermentation period of Aronia is preferably about 18-22 days. If the fermentation period is too long, corruption can occur, so it is best not to exceed 30 days.

When the fermented mixture is separated and stored in a separate container, the fermentation proceeds very slowly, so that it can be stored for a long period of time. It is advisable to use a colored container that can block light as a storage container. However, since the fermentation is not stopped due to the separation, it is preferable to store it in the refrigerator compartment temperature (4-7) in order to prevent it from being corrupted.

The Aronia pickles produced by the present invention are neutralized by the acidity and pungent taste inherent to Aronia, have a sweet, slightly salty taste, and crisp and fresh flavor when they eat. Therefore, the Aronia pickles of the present invention can be used as a side dish for meals or as a side dish for drinking.

Hereinafter, the present invention will be described by way of examples.

Example

1) Salting stage

1 L of water, 50 g of salt and 600 g of Aronia fruit were prepared.

1 L of water was heated to a lukewarm temperature of about 40, and then 50 g of salt was added thereto to give a salt water having a concentration of 5% by weight.

Twenty-four hours after the salting, the salted Aronia fruit and Aronia solution were separated from each other and stored in a separate container for temporary storage.

2) Pickling step

200 g of bottled water, 600 g of sugar, 2 g of spicy pickling, and 600 g of vinegar were prepared.

200 g of prepared water, 600 g of sugar, and 2 g of spicy pickling were put into a container, and the mixture was heated and boiled at a temperature of 90 ° C or higher for about 10 minutes. After pouring 600 g of vinegar, the mixture was heated again and boiled at a temperature of 90 ° C or higher for about 5 minutes.

The heated mixture was cooled to below 60 ° C, and 400 g of the arhnia solution stored in the salting step was added to the mixture. The mixture was sealed in a separate container and then fermented for 20 days .

After the fermentation period, only fermented mixture was separated from the fermented mixture and placed in a separate container and stored in a refrigerated room.

3) Sensory evaluation for Aronia pickles

For the sensory evaluation of the Aronia pickles prepared according to the present example, 3 men in their 40s and 3 women in their 30s were selected. The sensory test was performed on each element by scent (smell), texture (chewing feeling), taste, and postprandial feeling. In scoring, the incense, texture, taste, and postprandial sensation of cucumber pickles, which are commonly consumed frequently, were each 5 points, and whether they were superior or inferior was indicated as a score. As a result of sensory evaluation, the overall score was higher than that of cucumber pickles. Specifically, the average scores of men and women are shown in the table below.

Sensory Test Elements Average score Remarks man Woman incense 5.7 4.7 Not fragrant Texture 5.3 4.3 Feels good when chewed flavor 5.0 7.1 A refreshing taste with a mixture of acidity and sweetness. Postprandial feeling 5.3 6.3 Give your mouth a fresh feeling Average score 5.325 5.6 Better than cucumber pickles overall

4) Antioxidant component test of Aronia pickles

The contents of anthocyanin and polyphenol, which are antioxidant components, were tested for the aronia pickles produced according to this Example. The nutritional test is to compare the amount of anthocyanin contained in raw Aronia fruit and Aronia made with pickles. The results showed that the amount of anthocyanin contained in Aronia pickles was more than 55% of the anthocyanin of S. aroonae. This is superior to Aronia powder which has undergone freeze drying process.

5) Results

The Aronia pickles produced according to this example were able to be stored for a long time while minimizing the damage of the antioxidant components, and were also excellent in flavor, taste and texture.

Claims (3)

In the preparation of aronia pickles by salting and pickling steps,
The salting step comprises:
A pretreatment step of washing the Aronia fruit and removing moisture adhering to the surface thereof;
Immersing 1 part by weight of the above-mentioned aronia pretreated in the electric step in a salt solution at a temperature of 35-45 and 3-6 wt% of saline in 0.6-0.8 part by weight, and salting for 20-30 hours; And
Separating the Aronia fruit germinated in the first step and the Aronia solution,
The pickle-
Mixing 2.5 to 3.5 parts by weight of sugar with 0.03 to 0.06 part by weight of spicy pickling in 1 part by weight of water and boiling at a temperature of 90 ° C or higher for 5 to 15 minutes;
Mixing 2.5 to 3.5 parts by weight of vinegar with the heated mixture in the electric step and further boiling at a temperature of 90 DEG C or higher for 5-10 minutes;
Cooling the heated mixture in an electric step to 60 ° C or less, and then mixing 1.5-2.5 parts by weight of the Aronia solution prepared in the salting step;
A mixture containing 2.5 to 3.5 parts by weight of salted arnoia fruit is sealed in a container and fermented for 18 to 20 days; And
Isolating the Aronia fruit from the mixture fermented in the step of electricity and storing it in a separate container; ≪ / RTI > The method according to claim 1, wherein chicken sprouts are used instead of spicy pickling. An Aronia pickle produced by the method of claim 1 or 2.

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