KR20180090533A - Pickled blueberry and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to pickled Cyanococcus and to a manufacturing method thereof, and more specifically, to pickled Cyanococcus with increased storage period and improved taste by using the Cyanococcus, and to a manufacturing method thereof, wherein the manufacturing method comprises: a Cyanococcus processing step in which washed Cyanococcus is mixed with raw sugar to remove a certain amount of water after a certain period of time and preparing solid ingredients of the Cyanococcus with chewy mouthfeel and a Cyanococcus liquid; a side ingredient preparation step for preparing side ingredients; and a material mixing step for mixing the Cyanococcus prepared in the Cyanococcus processing step and the side ingredients, wherein the Cyanococcus processing step includes an immersion step for inserting the washed Cyanococcus and the raw sugar into a container and holding the container for a predetermined period of time, and a gas removing step for removing gas in the container at regular intervals during the immersion step.

Description

Pickled blueberry and manufacturing method thereof < RTI ID = 0.0 >

The present invention relates to a blueberry pickle and a method for producing the same. More particularly, the present invention relates to a blueberry pickle and a method for producing the same, and more particularly, to a method for manufacturing a blueberry pickle and a blueberry liquid And a material mixing step of mixing the blueberry-treated material and the material prepared in the blueberry processing step, wherein the blueberry processing step comprises mixing the washed blueberry and the raw sugar in a container And a gas removing step of removing the gas in the container at regular intervals during the immersion step, wherein the blueberry is used to increase the preservation period and to have improved taste, It is about the method.

Pickled vegetables are a kind of preserved food which is collected by appropriate methods. It is usually prepared by cutting into salt, soy sauce, sugar, or putting in kojukjang, miso or water vinegar. There has been developed a pickled jelly made using various materials such as duck, pine mushroom and abalone as in the following patent documents.

(Patent Literature)

Open Patent No. 10-2003-0095818 (published Dec. 24, 2003) "

Published Japanese Patent Application No. 10-2003-0009774 (published on Mar. 02, 05. 2003) "Method for manufacturing pickle-type mushroom pickles"

However, there is a problem in that it is not possible to produce pickles with blueberries by applying the conventional method for manufacturing pickles.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems of the prior art,

It is an object of the present invention to provide a process for producing blueberry pickles which can provide pickles using blue berries.

Another object of the present invention is to provide a process for producing blueberry pickling which can increase the preservation period and improve the taste.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to an embodiment of the present invention, a method for preparing a blueberry pickling according to the present invention includes washing a blueberry, mixing the washed blueberry into a raw sugar and keeping it for a predetermined time, A blueberry processing step of preparing a blueberry gourd and a blueberry liquid having a mouthfeel, a material preparation step of preparing a sub ingredient, and a material mixing step of mixing the blueberry prepared in the blueberry processing step with the sub ingredient .

According to another embodiment of the present invention, in the method of manufacturing blueberry pickling according to the present invention, the blueberry treatment step may include an immersion step of inserting washed blueberries and raw sugar into a container and holding the same for a predetermined period of time, A gas removing step of removing the gas in the container at regular intervals during the immersion step, and a separating step of separating the blueberry gruel and the blueberry liquid after the immersion step.

According to another embodiment of the present invention, in the method for preparing blueberry pickles according to the present invention, the washed blueberries and raw sugar are placed in a container and sealed, For 40 days, and the gas removing step is performed by opening the container lid every 6 to 8 days during the immersion step to discharge the gas inside.

According to another embodiment of the present invention, in the blueberry pickling process according to the present invention, the blueberry treating step may include a step of washing the container before the immersion step with water, drying it in sunlight, disinfecting it with a torch, Wherein the raw sugar is used in an amount of 60 to 80 parts by weight based on 100 parts by weight of washed blueberries.

According to another embodiment of the present invention, in the method for preparing blueberry pickles according to the present invention, flavored soy sauce, red pepper seeds, red pepper powder, and oligosaccharides are used, and in the ingredient mixing step, 100 parts by weight of the blueberry cucumber 10 to 20 parts by weight of blueberry liquid, 30 to 60 parts by weight of flavored soy sauce, 3 to 5 parts by weight of red pepper, 1 to 3 parts by weight of red pepper powder and 5 to 10 parts by weight of oligosaccharide are used, , Green onions, kelp, ginger, and red pepper seeds, boiled for 8 to 12 minutes, then sieved to remove the gourd, and then mixed with soy sauce, pepper and oligosaccharide for 10 to 20 minutes to prepare the vegetable broth 5 to 9 parts by weight of radish, 5 to 9 parts by weight of corn, 0.8 to 1.2 parts by weight of sea tangle, 2 to 4 parts by weight of ginger, and 2 to 4 parts by weight of red pepper are added to 100 parts by weight of water And, creating the taste soy sauce, based on 100 parts by weight of vegetable broth, characterized in that jinganjang 80 to 120 parts by weight of pepper 0.2 to 0.4 part by weight of oligosaccharide and 0.8 to 1.2 parts by weight is used.

According to another embodiment of the present invention, in the process for preparing blueberry pickling according to the present invention, the blueberry processing step comprises washing the washed blueberry, raw sugar and dried burdock in a container, And then the container lid is opened every 6 to 8 days during the dipping step to discharge the gas inside the container, and after the dipping step, Wherein the ingredients are flavored soy sauce, red pepper seeds, red pepper powder, oligosaccharide and plant extract powder. In the material mixing step, 100 parts by weight of the blueberry cider is mixed with 10 parts by weight of blueberry liquid 10 30 to 60 parts by weight of soy sauce, 3 to 5 parts by weight of red pepper, 1 to 3 parts by weight of red pepper powder, 5 to 10 parts by weight of oligosaccharide and 0.5 And the plant extract powder is maintained at a temperature of 10 to 15 캜 for 2 to 3 days by using 10 to 20 g of the stone outer leaves per liter of vinegar, 10 to 20 g of the root of the knot and 10 to 20 g of the cherry fruit And the extract is freeze-dried to obtain the extract.

According to still another embodiment of the present invention, there is provided a method for producing blueberry pickling according to the present invention, which is characterized in that it is produced by the production method according to any one of claims 1 to 6.

According to the present invention, the following effects can be obtained by this embodiment.

The present invention has the effect of providing pickles using blueberries.

Further, the present invention has the effect of increasing the storage period and improving the taste.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing a blueberry pickled jelly according to an embodiment of the present invention; FIG.
FIG. 2 is a photograph showing blueberries after the blueberry processing step of FIG. 1; FIG.
FIG. 3 is a photograph showing blueberry pickles prepared according to the process for producing blueberry pickles according to an embodiment of the present invention. FIG.

Hereinafter, the blueberry pickling according to the present invention and its production method will be described in detail with reference to the accompanying drawings. Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and, if conflict with the meaning of the terms used herein, It follows the definition used in the specification. Further, the detailed description of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

FIG. 1 is a flow chart showing a method of manufacturing a blueberry pickling according to an embodiment of the present invention, FIG. 2 is a photograph showing a blueberry picking process after the blueberry processing step of FIG. 1, In which blueberry pickles prepared according to the method of manufacturing blueberry pickles according to the present invention.

A method for manufacturing a blueberry pickling according to an embodiment of the present invention will be described with reference to FIGS. 1 to 3. The method for manufacturing blueberry pickling comprises a washing step (S1) for washing blueberries, A blueberry processing step (S2) of mixing and mixing the raw sugar with a raw material for a predetermined period of time, a preparing step (S3) of preparing a raw material, a material mixing step S4 ) And the like. The blueberry is a fruit of blueberry tree. It contains anthocyanin pigment which is symbolized in blue color. It is used as a sub-ingredient, natural pigment, spice and so on in various dishes with sweet and sour taste and soft scent.

The washing step (S1) is a step of washing the blueberry, specifically, the blueberry is washed by using water and then the water is removed.

The blueberry processing step S2 includes mixing the washed blueberries with a raw sugar, and then maintaining a certain period of time to prepare a blueberry milkshock having a certain amount of moisture removed. The sterilization step S21, An immersion step S22, a gas removal step S23, a separation step S24, and the like.

The sterilization step (S21) is a step of disinfecting the container containing the washed blueberries and the raw sugar. Specifically, the container is washed with water, dried in sunlight, and sterilized using a torch. Since the present invention does not produce enzymes using blueberries, there is no need for bacteria in the container, so that the sterilization of the containers is disinfected with sunlight and heat.

The immersion step (S22) is a step of inserting washed blueberries and raw sugar (unrefined sugar) into a container and holding the same for a predetermined period. Specifically, washed blueberries and raw sugar are put into a container, Lt; 0 > C for 30 to 40 days in the shade. In the immersion step, the raw sugar is used in an amount of 60 to 80 parts by weight based on 100 parts by weight of washed blueberries.

The gas removing step (S23) is a step of removing the gas in the container at regular intervals during the immersion step (S22), specifically, opening the container lid every 6 to 8 days during the immersion step, do. The internal gas is periodically removed through the gas removing step (S23) during the immersion step (S22) to prevent the blueberry from becoming fermented to become the enzyme and the internal container to explode, so that the acidity of the blueberry is softened do.

The separation step S24 is a step of separating the blueberry mulberry and the blueberry liquid after the dipping step. Specifically, after the dipping step, the contents extracted from the container are sieved and separated into a mullet and a liquid. The blueberry liquid has a lot of nutrients and has a sweet and sour taste. Therefore, it is not discarded but is used again when mixing the ingredients to improve taste and nutrition. The blueberry which has been subjected to the blueberry treatment step has a certain amount of moisture, and the appearance of the blueberry is wrinkled, and when the blueberry is brisk, it has a good texture. Although the step of drying the blueberry before the blueberry treatment step can be considered, there is a problem that the blueberry is not dried at a low temperature due to a large amount of water, and when dried at a high temperature (60 ° C or higher) There is a problem that many nutrients (anthocyanins and the like) contained in berry are destroyed, and the present invention does not include a step of drying blueberry.

The preparation of the sub-ingredient (S3) is a step of preparing a sub ingredient. In the sub ingredient preparation step, a variety of sub ingredients are prepared which can improve the taste and nutrition of the blueberry pickle and increase the preservation period. Examples of the above ingredients include flavored soy sauce, red pepper seeds, red pepper powder, oligosaccharides, and the like. The taste soy sauce is prepared by boiling soy sauce, green onion, kelp, ginger, and hot pepper seeds in water, simmering for 8 to 12 minutes, removing the ginger from the sieve, boiling soy sauce, pepper and oligosaccharide for 10 to 20 minutes . When making the broth, 5 to 9 parts by weight of the radish, 5 to 9 parts by weight of the radish, 0.8 to 1.2 parts by weight of the sea tangle, 2 to 4 parts by weight of the ginger, 2 to 4 parts by weight of red pepper seeds will be used. When preparing the flavored soy sauce, 80 to 120 parts by weight of the soy sauce, 0.2 to 0.4 parts by weight of the pepper, and 0.8 to 1.2 parts by weight of the oligosaccharide are used relative to 100 parts by weight of the vegetable broth.

In the material mixing step (S4), the blueberry prepared in the blueberry processing step (S2) and the ingredient are mixed to prepare blueberry pickles. In the material mixing step (S5), the blueberry liquor, the blueberry liquor, the flavored soy sauce, the red pepper seed, the red pepper powder, and the oligosaccharide may be mixed. 30 to 60 parts by weight of the flavored soy sauce, 3 to 5 parts by weight of the red pepper seeds, 1 to 3 parts by weight of the red pepper powder and 5 to 10 parts by weight of the oligosaccharide may be used.

In the process for preparing blueberry pickling according to another embodiment of the present invention, in addition to washed blueberries and raw sugar, dried burdock may be further mixed in the step of soaking the blueberry, First, remove the contents and sieve the contents to prepare blueberry mint and blueberry liquid. The horse burdock is used in an amount of 20 to 30 parts by weight based on 100 parts by weight of blueberries. In addition, plant extract powder is further prepared as a raw material in the preparation of the sub-materials, and 0.5 to 1 part by weight of the plant extract powder is further mixed with 100 parts by weight of blueberry mulberry in the material mixing step. The plant extract powder was prepared by immersing the plant extract powder mixed with the same weight of roots and leaves of herbaceous plants as a herbaceous plant in a vinegar (10 to 20 g of stone outer leaves per 10 liters of vinegar, 10 to 20 g of rootstocks of 10 to 20 g, , And is maintained at a temperature of 10 to 15 캜 for 2 to 3 days. The extract is removed by lyophilization.

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

≪ Example 1 >

1) Put 1000 g of washed blueberries in a sterilized container together with 700 g of raw sugar, keep at a temperature of 18 캜 for 35 days in a shade, take out the contents, sieve the mixture, and prepare a blueberry milkshake (see FIG. 2) (Sample 1). However, the container lid was opened at weekly intervals for 35 days to exhaust the gas inside.

2) A blueberry chrysanthemum and a blueberry liquid were prepared in the same manner as in 1) of Example 1 except that the internal gas was not discharged for 35 days (Sample 2).

3) A blueberry cheddar and a blueberry liquid were prepared in the same manner as in Example 1 (1) except that 250 g of dried burdock was additionally used in addition to washed blueberries and raw sugar (Sample 3).

4) The same conditions as in 1) of Example 1 were repeated except that the container was kept at 25 days instead of 35 days, and the container was opened at intervals of one week for 25 days to discharge the gas inside. (Sample 4).

5) The same conditions as in Example 1, 3) except that the container was kept at 25 days instead of 35 days, and the container lid was opened at intervals of one week for 25 days to discharge the gas inside, (Sample 5).

≪ Example 2 >

1) A blueberry pickle (Sample 6, see Fig. 3) is prepared by mixing Sample 1 of blueberry mulberry, blueberry liquid, flavored soy sauce, red pepper seeds, red pepper powder and oligosaccharide. In the mixing, 15 parts by weight of the blueberry liquid, 40 parts by weight of the flavored soy sauce, 4 parts by weight of the red pepper, 2 parts by weight of the red pepper powder, 7 parts by weight of the oligosaccharide, Additional uses. 7 parts by weight of ginger, 7 parts by weight of seaweed, 1 part by weight of seaweed, 3 parts by weight of ginger and 3 parts by weight of red pepper were boiled for 10 minutes to prepare vegetable broth for 100 parts by weight of water. 100 parts by weight of pepper, 0.3 part by weight of pepper and 1 part by weight of oligosaccharide were boiled for 15 minutes to prepare a flavored soy sauce.

2) Blueberry pickling (Sample 7) was prepared in the same manner as in 1) of Example 2 except that the blueberry liquid was not used.

3) Blueberry pickling (Sample 8) was prepared in the same manner as in 1) of Example 2 except that the blueberry mallow and the blueberry liquid of Sample 3 were used.

4) The root of the stones, the root of the stalk, and the fruit of the stalk were immersed in vinegar (15g of stone outer leaves per 15g of vinegar, 15g of spikelets and 15g of chestnut fruit), kept at 13 ℃ for 3 days, The obtained extract is lyophilized to prepare a plant extract powder. Blueberry pickle (sample 9) was prepared in the same manner as in 1) of Example 2 except that 0.5 parts by weight of the plant extract powder was further mixed with 100 parts by weight of the blueberry gruel .

<Experimental Example 1> Sensory evaluation on overall acceptability

(1) Panel Selection - The Sensory Surveyor (panel) made 15 housewives who were 20 to 60 years old to receive sensory evaluation explanations. The above description was carried out over a period of one hour. After establishing the concept of blueberry pickles, sensory characteristics were developed and defined. On the other hand, when the internal gas was not periodically removed as in Sample 2, it can be confirmed that the blueberry did not maintain its shape and melted down. Therefore, it is necessary to periodically remove the gas during the blueberry processing to make a blueberry .

(2) The mouthfeel was evaluated for the blueberries of the samples 1 and 3 to 5, the sour taste of the blueberries of the samples 1 and 3 to 5 was evaluated, and the taste, flavor, texture, And their preferences were evaluated.

(3) The degree of liking in the sensory evaluation was evaluated using the five point item scale. Using the 5-point scaling method, 5 points were evaluated as relatively good, and 1 point was evaluated as poor. The results are shown in Table 1 below.

(4) As shown in the following Table 1, it can be seen that the strong acidity of the sample 3 using the burdock was neutralized compared with the sample 1, and the sample 4, which was maintained at a time lower than the time required for the blueberry treatment, You can see the strength. In addition, it can be seen from Sample 4 that the time required in the blueberry processing step can be reduced when burdock is used.

Sample 7, which did not use the blueberry liquid, had a lower score in taste and flavor than Sample 6, and Sample 8 of dried burdock showed neutralization of sour taste to improve taste. In addition, the addition of the plant extract powder does not significantly affect the taste, flavor, and overall preference.

Texture Sour taste flavor incense Texture Overall likelihood Sample 1 3.7 3.8 Sample 6 4.1 4.0 4.2 4.1 Sample 3 3.9 4.7 Sample 7 3.3 3.4 4.0 3.5 Sample 4 2.9 3.4 Sample 8 4.4 4.2 4.3 4.3 Sample 5 3.8 4.4 Sample 9 4.0 3.9 4.3 4.0

&Lt; Experimental Example 2 >

(1) Evaluation of the effect of increasing the storage period by the experiment of measuring the number of general bacteria

Samples 6, 8, and 9 were incubated at 30 ° C for 3 days, diluted 100-fold, and then inoculated on sterilized standard methods agar (Difco) at 35 ° C for 36 hours. The number of colonies was counted by counting the number of colony counts from 30 to 300 colonies per plate. The number of bacteria was calculated by multiplying the number of colonies by the dilution factor. The number of bacteria in sample 9 was much smaller than that in samples 6 and 8. It can be seen that, when plant extract powder is used, the growth of bacteria is suppressed.

(2) Evaluation of effect of preservation period increase by sensory test

Samples 6, 8, and 9 were stored in an environment of 35 ° C and 80% humidity, and 10 persons (20 to 60 years old) housed in the room were checked for odor on a daily basis to confirm the date when an unpleasant smell was started. In case of sample 6, unpleasant odor began to appear after 3 days, in sample 8, after 4 days, an unpleasant odor began to appear. In sample 9, after 6 days, unpleasant odor began to appear . It can be seen that when the plant extract powder is used, the corruption proceeds remarkably slowly.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims (7)

A blueberry processing step of preparing a blueberry milky lotion and a blueberry milky lotion having a texture obtained by mixing a washed blueberry with a raw sugar, And a material mixing step of mixing the blueberry prepared in the blueberry processing step with the material to be mixed. The method according to claim 1, wherein the blueberry processing step
A step of removing the gas in the container at a predetermined period during the immersion step; and a step of separating the blueberry gruel and the blueberry liquid after the immersion step, separating the blueberry gruel and the blueberry liquid And a separating step of separating the blueberry pickle. 3. The method of claim 2,
The immersing step is carried out by placing the washed blueberries and raw sugar in a container, sealing them and then keeping them in a shade at a temperature of 15 to 20 DEG C for 30 to 40 days,
Wherein the degassing step is performed by opening the container lid every 6 to 8 days during the immersion step to discharge the gas inside. The method of claim 3,
Wherein the blueberry processing step further comprises a container disinfection step performed by washing the container before the immersion step with water, drying in sunlight, and disinfecting using a torch,
Wherein the raw sugar is used in an amount of 60 to 80 parts by weight based on 100 parts by weight of the washed blueberries. 5. The method of claim 4,
The above ingredients are flavored soy sauce, red pepper seed, red pepper powder, and oligosaccharide,
In the above material mixing step, 10 to 20 parts by weight of blueberry liquid, 30 to 60 parts by weight of flavor soy sauce, 3 to 5 parts by weight of red pepper, 1 to 3 parts by weight of red pepper powder and 5 to 5 parts by weight of oligosaccharide are mixed, 10 parts by weight,
The flavored soy sauce is prepared by boiling soy sauce, green onion, kelp, ginger, and red pepper seeds in water, boiling for 8 to 12 minutes, removing the gourd from the sieve, mixing soy sauce, pepper and oligosaccharide and boiling for 10 to 20 minutes and,
5 to 9 parts by weight of garlic, 5 to 9 parts by weight of garlic, 0.8 to 1.2 parts by weight of seaweed, 2 to 4 parts by weight of ginger and 2 to 4 parts by weight of red pepper are used for 100 parts by weight of water, ,
Wherein the flavor soy sauce is prepared by using 80 to 120 parts by weight of soy sauce, 0.2 to 0.4 parts by weight of pepper and 0.8 to 1.2 parts by weight of oligosaccharide per 100 parts by weight of vegetable broth. The method according to claim 1,
Wherein the blueberry treatment step is carried out by immersing the washed blueberry, raw sugar and dried burdock in a container, sealing the mixture, holding the mixture in a shade at a temperature of 15 to 20 DEG C for 30 to 40 days, And a separating step of separating the blueberry milks and the blueberry liquor after the immersion step,
As the above-mentioned ingredients, flavored soy sauce, red pepper seeds, red pepper powder, oligosaccharide and plant extract powder are used,
In the above material mixing step, 10 to 20 parts by weight of blueberry liquid, 30 to 60 parts by weight of flavored soy sauce, 3 to 5 parts by weight of red pepper, 1 to 3 parts by weight of red pepper powder, 5 to 5 parts by weight of oligosaccharide, 10 parts by weight of the plant extract powder and 0.5 to 1 part by weight of the plant extract powder,
The plant extract powder was maintained at a temperature of 10 to 15 캜 for 10 to 20 g using 10 to 20 g of a stone outer leaf per liter of vinegar, 10 to 20 g of a root of a root and 10 to 20 g of a chestnut fruit. And then lyophilized to obtain a blueberry pickle. A blueberry pickle which is produced by the production method according to any one of claims 1 to 6.

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