KR20190024830A - Method for producing pickle sauce using sprout ginseng and pickle sauce produced by the same method - Google Patents

Abstract

The present invention relates to a method of preparing a pickle sauce, a pickle sauce prepared by the method, and a pickled product using the pickle sauce. In particular, the method comprises the following steps: (a) immersing sprout ginseng in vinegar water, taking the sprout ginseng out, and drying the same; (b) adding water to the sprout ginseng dried in the step (a), and extracting and filtering the same, thereby preparing sprout ginseng extracts; (c) juicing ginseng fruits and filtering the same, thereby preparing ginseng fruit juice; (d) mixing apples with vinegar, and aging and filtering the same, thereby preparing an apple vinegar; (e) mixing the sprout ginseng extracts prepared in the step (b), the ginseng fruit juice prepared in the step (c), and the apple vinegar prepared in the step (d) with soy sauce, water, sugar, honey, jujube, milk vetch root, licorice, ginger, black pepper, and mulberries, thereby preparing a sauce mixture; and (f) heating the sauce mixture prepared in the step (e) and filtering the same.

Description

[0001] The present invention relates to a method for producing a sauce for pickling using sprouts, and a sauce for pickled sauce,

The present invention relates to a process for preparing a safflower sauce, which comprises preparing a safflower seed extract, ginseng fruit juice, apple vinegar, soy sauce, water, sugar, honey, jujube, hwanggi, licorice, ginger, A sauce for pickled pickles prepared by the above method, and pickled pickles using the sauce for pickled pickles.

Jangjae is one of the traditional fermented food that has been used for a long time according to the climate and climate of the four seasons in Korea, because it keeps the taste of salt and cabbage in pepper, garlic, cucumber,

The history of pickles began with the first elementary pickles that mankind began to eat and store food. In Korea, pickles are called 醬 漬 or 醬瓜. In the early days, fruits, plants, seaweeds and root vegetables were used in the form of salt-pickled plants. However, the variety of vegetables gradually increased, As the technology has developed, the kinds of pickles have been developed in various ways such as soy sauce, miso, kochujang, salted fish, vinegar and sake lees.

Ginseng is a perennial semi-oily plant belonging to the genus Ochinacea, and its efficacy is widely known in various medical books. Therefore, it has been widely used as herbal medicines in many fields. In recent years, it has been widely used as a food for health food.

In general, the effectiveness of ginseng in hepatitis patients has been proven in ginseng such as promoting protein synthesis in vivo, increasing the regeneration rate of partially resected liver, demonstrating the effect of restoring liver function against acute liver injury, promoting hepatic cholesterol metabolism, It promotes the metabolism and excretion of alcohol in the body, as well as preventing alcohol-induced liver injury.

In addition, ginseng has the effects of hypoglycemia, identification of insulin analogues effective for diabetes, clinical efficacy for diabetes, and improvement of general subjective symptoms. Ginseng's hypoglycemic effect is very effective and excessive diabetes Diabetics can take it safely because there is no risk of knocking down.

In addition, it is known that ginseng has anticancer effects, anti-fatigue action, arteriosclerosis and hypertension, anti-stress action, central nervous system, anemia and immunity enhancement.

The effective ginseng can be classified into a non-growing method and a hydroponic cultivation method according to the cultivation method. Herein, the hydroponic cultured ginseng is cultivated environmentally without using chemical pesticides, Refers to the ginseng produced in a short period of time by hydroponic cultivation methods and clean environmental management technology that does not use chemical pesticides.

Korean Patent Laid-Open Publication No. 2017-0079346 discloses a process for producing a pickled jelly using a paprika fermentation broth. Korean Patent Laid-Open Publication No. 2017-0067013 discloses a process for producing a low salt seasoning for the production of pickled jelly. This method is different from the method for preparing a sauce for pickles using a sieve.

The present invention has been made in view of the above-mentioned needs. It is an object of the present invention to optimize the bud pretreatment, the material selection, the mixing ratio and the processing conditions so that the nutritional content is improved and the deep taste and richness To provide a method for manufacturing a sauce for pickling which is suitable for consumers' preference.

In order to solve the above-mentioned problems, the present invention provides a process for producing a vinegar, comprising: (a) immersing a bud in vinegar, (b) adding water to the dry bud of step (a) and extracting it and filtering to prepare a bud trifuate extract; (c) extracting ginseng fruit and filtering to prepare a ginseng fruit juice; (d) mixing apple with vinegar, aging the mixture, and filtering to prepare apple vinegar; (e) The ginseng extract prepared in step (b), the ginseng fruit juice prepared in step (c), and the apple vinegar prepared in step (d), soy sauce, water, sugar, honey, jujube, , Licorice, ginger, pepper and oti to form a sauce mixture; And (f) heating the sauce mixture prepared in the step (e) and filtering the sauce mixture.

Further, the present invention provides a sauce for pickles prepared by the above method.

The present invention also provides a pickled jelly using the sauce for pickling.

The sauce for the pickles of the present invention is high in nutrition by adding sprouts and ginseng fruit, and is not added any artificial coloring matters, preservatives and seasonings, but uses natural materials only, and has a natural taste, It is possible to provide a sauce for pickles that can be usefully used in the manufacture of pickled jelly.

In order to achieve the object of the present invention,

(a) immersing the buds in vinegar, removing them, and drying them;

(b) adding water to the dry bud of step (a) and extracting it and filtering to prepare a bud trifuate extract;

(c) extracting ginseng fruit and filtering to prepare a ginseng fruit juice;

(d) mixing apple with vinegar, aging the mixture, and filtering to prepare apple vinegar;

(e) The ginseng extract prepared in step (b), the ginseng fruit juice prepared in step (c), and the apple vinegar prepared in step (d), soy sauce, water, sugar, honey, jujube, , Licorice, ginger, pepper and oti to form a sauce mixture; And

(f) heating the sauce mixture prepared in the step (e) and then filtering the sauce mixture.

In step (a) of the present invention, the step (a) is preferably carried out by immersing the bud in 8-12% (v / v) vinegar at 20-25 ° C for 50-70 minutes, 35 ° C for 20-28 hours, more preferably the sprouts are soaked in 10% (v / v) vinegar at 20-25 ° C for 60 minutes and then taken out and dried at 30 ° C for 24 hours have. The pretreatment of the buds with the above conditions resulted in the removal of bitter taste and pungency specific to the buds, and the addition of an appropriate amount to the sauce for pickles could further improve the preference of the sauce for pickles.

In addition, in the method for producing a safflower sauce according to the present invention, the germplasm extract of step (b) is preferably added at 8 to 12 times (v / w) (V / w) of water to dry buds, extracting it at 95 DEG C for 6 hours, and filtering it. Extraction of buds with the above conditions resulted in a high solids content and could be prepared as an extract suitable for the preparation of safflower sauce.

In addition, in the method for preparing a sauce for pickling of the present invention, it is possible to feel the true taste and aroma of the ginseng as it is when the sauce is added to the sauce in the form of a ginseng fruit juice as in the step (c) However, when it is added in powder form, it has a bad feeling due to a foreign body in the sauce, and the degree of preference decreases, and when it is added in the form of extract, fermentation broth and concentrated liquid, the preference of the sauce for pickling is decreased.

In addition, in the method for producing a sauce for pickling of the present invention, the apple vinegar of step (d) is preferably prepared by mixing apple vinegar at a ratio of 0.8-1.2: 0.8-1.2 (v: w) (V: w) at a ratio of 1: 1 (v: w) to the vinegar, aging the mixture at 30 DEG C for 30 days, and filtering the mixture. . When the apple vinegar prepared as described above is added in an appropriate amount to the pickled sauce, it is possible to impart a sour flavor and a sweet taste while keeping the juicy taste of the pickled sauce.

In addition, in the method for producing a pickled sauce according to the present invention, the source mixture of step (e) is preferably 8 to 12 wt% of ginseng extract, 8 to 12 wt% of ginseng fruit juice extract, By weight of sugar, 7 to 9% by weight of sugar, 5 to 7% by weight of honey, 0.8 to 1.2% by weight of jujube, 0.8 to 1.2% by weight of an emerald, 0.8 to 1.2% by weight of ginger, 0.8 to 1.2% by weight of ginger, 0.8 to 1.2% by weight of pepper and 0.8 to 1.2% by weight of gum can be mixed. More preferably, 10 weight% of ginseng fruit juice, 18 weight% of apple vinegar, 29 weight% of liver, 13 weight% of water, 8 weight% of sugar, 6 weight% of honey, 1 weight% of jujube, 1% by weight of ginger, 1% by weight of pepper, and 1% by weight of an alder can be mixed. By using the sauce for pickles prepared by mixing with the above materials and mixing ratios, it is possible to satisfy the consumers' taste by providing excellent taste and flavor to the customers in the production of pickles, and it is possible to use environmentally friendly taste and health- Can provide consumers with a high value added pickled sauce.

Further, in the method for producing a pickled sauce according to the present invention, the step (f) may preferably be performed by heating the source mixture at 90 to 100 ° C for 120 to 180 minutes and then filtering the source mixture, After heating at 95 ° C for 150 minutes, it can be filtered. The sauce heated under the above conditions was harmonized with the taste and flavor of the ingredients, and the sauce and deep flavor were further enhanced, so that the sauce could be prepared with excellent flavor.

The method for producing a sauce for pickles according to the present invention, more specifically,

(a) immersing sprouts in 8-12% (v / v) vinegar at 20-25 ° C for 50-70 minutes, then taking out and drying at 25-35 ° C for 20-28 hours;

(b) adding 8 to 12 times (v / w) of water to the dry bud of step (a), extracting at 90 to 100 ° C for 5 to 7 hours and filtering to prepare a bud trumpet extract;

(c) extracting ginseng fruit and filtering to prepare a ginseng fruit juice;

(d) mixing vinegar with apple at a ratio of 0.8-1.2: 0.8-1.2 (v: w), aging the mixture at 25-35 ° C for 25-35 days, and then filtering to prepare apple vinegar;

(e) 8 to 12% by weight of the ginseng extract prepared in step (b), 8 to 12% by weight of the ginseng fruit juice prepared in step (c) , Sugar, 7 to 9 wt%, honey, 5 to 7 wt%, jujube 0.8 to 1.2 wt%, an emperor 0.8 to 1.2 wt%, and a mixture of 16 to 20 wt% of the prepared apple vinegar and 26 to 32 wt% Preparing a sauce mixture by mixing 0.8 to 1.2 wt.% Of liquorice, 0.8 to 1.2 wt.% Of ginger, 0.8 to 1.2 wt.% Of ginger, 0.8 to 1.2 wt.% Of pepper and 0.8 to 1.2 wt. And

(f) heating the prepared source mixture of step (e) at 90 to 100 ° C for 120 to 180 minutes, and then filtering the mixture;

More specifically,

(a) immersing sprouts in 10% (v / v) vinegar at 20 to 25 ° C for 60 minutes, removing the sprouts and drying them at 25 to 35 ° C for 20 to 28 hours;

(b) adding 10 times (v / w) water to the dry bud of step (a), extracting it at 100 ° C for 6 hours, and filtering to prepare a bud trumpet extract;

(c) extracting ginseng fruit and filtering to prepare a ginseng fruit juice;

(d) mixing vinegar with apple at a ratio of 1: 1 (v: w), aging the mixture at 30 DEG C for 30 days, and then filtering to prepare apple vinegar;

(b), 10 wt% of the ginseng extract prepared in step (c), 10 wt% of the ginseng fruit juice prepared in step (c), and 10 wt% 1 wt% of ginger, 1 wt% of ginger, 1 wt% of black pepper and 1 wt% of black pepper, 18 wt% of vinegar, 29 wt% of soy sauce, 13 wt% of water, 8 wt% of sugar, 6 wt% of honey, Mixing 1% by weight of an aldehyde to prepare a source mixture; And

(f) heating the prepared source mixture of step (e) at 95 DEG C for 150 minutes, followed by filtration.

The present invention also provides a sauce for pickles prepared by the above method.

The present invention also provides a pickling method using the sauce for pickling. The above pickles can be used for pickles such as buds, pickles, cucumber pickles, onion pickles, bell pepper pickles, cauliflower pickles, cauliflower pickles, cauliflow pickles, carrot pickles, mushroom pickles, olive pickles, pickles, paprika pickles, But is not limited thereto.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  1. Pickled sauce

(a) Three sprouts were immersed in 10% (v / v) vinegar (vinegar water diluted 10 times with water) at 20-25 ° C for 60 minutes and then dried at 30 ° C for 24 hours.

(b) 10 times (v / w) of water was added to the dry bud of step (a) and extracted at 95 ° C for 6 hours.

(c) The ginseng fruit was squeezed and filtered to prepare a ginseng fruit juice.

(d) Brewed vinegar was mixed with apples at a ratio of 1: 1 (v: w), aged at 30 ° C for 30 days, and filtered to prepare apple vinegar.

(b), 10 wt% of the ginseng extract prepared in step (c), 10 wt% of the ginseng fruit juice prepared in step (c), and 10 wt% 1 wt% of ginger, 1 wt% of ginger, 1 wt% of black pepper and 1 wt% of black pepper, 18 wt% of vinegar, 29 wt% of soy sauce, 13 wt% of water, 8 wt% of sugar, 6 wt% of honey, And 1% by weight of oder were mixed to prepare a source mixture.

(f) The prepared source mixture of step (e) was heated at 95 캜 for 150 minutes and then filtered.

Comparative Example  1. Pickled sauce

A sauce for pickling was prepared by the method of Preparation Example 1, except that when the sauce mixture was prepared in the step (e), ginseng fruit juice was not added and 10% by weight of the extract was added to the sauce.

Comparative Example  2. Pickled sauce

(a) Three sprouts were dipped in 10% (v / v) vinegar (vinegar diluted 10 times with water) at 20 ~ 25 ℃ for 30 minutes and then dried at 50 ℃ for 6 hours.

(b) 10 times (v / w) water was added to the dry bud of step (a), and the mixture was extracted at 95 캜 for 24 hours and filtered to prepare a bud triplicate extract.

(c) 10 times (v / w) of water was added to the ginseng fruit, which was then extracted at 95 ° C for 24 hours and filtered to prepare ginseng fruit extract.

(d) The vinegar was mixed with the apples at a ratio of 0.5: 1.5 (v: w), aged at 30 ° C for 14 days, and filtered to prepare apple vinegar.

(b), 10 wt% of the ginseng extract prepared in step (c), 10 wt% of the ginseng fruit juice prepared in step (c), and 10 wt% 1 wt% of ginger, 1 wt% of ginger, 1 wt% of black pepper and 1 wt% of black pepper, 18 wt% of vinegar, 29 wt% of soy sauce, 13 wt% of water, 8 wt% of sugar, 6 wt% of honey, And 1% by weight of oder were mixed to prepare a source mixture.

(f) The prepared source mixture of step (e) was heated at 95 캜 for 30 minutes and then filtered.

Example  1. According to the preparation condition of pickled sauce Sprout  Sensory evaluation of pickles

The safflower sauce prepared by the method of Preparation Example 1 and the safflower sauce prepared by the methods of Comparative Examples 1 and 2 were each added to the third sprout of the bud, and the sensory test was carried out with aged roots. The sensory test was conducted on 30 adults and the five - point symbol scale method was used to distinguish favoritism between 1 point, 2 points worse, 3 points normal, 4 points good and 5 points very good.

Sensory evaluation of sprout trichomes according to sauce preparation conditions Source type color incense flavor Overall likelihood Production Example 1 4.08 4.35 4.28 4.30 Comparative Example 1 4.04 3.90 3.72 3.86 Comparative Example 2 3.92 3.74 3.86 3.80

Table 1 above shows the average of sensory evaluation results of the sprout triangles using the sauce for pickling according to the manufacturing conditions. As a result, although it did not show a large difference in the degree of preference for color, it was confirmed that the sprout sand picking using the pickled sauce made with the manufacturing conditions of Preparation Example 1 showed a high score of 4 or higher in flavor, taste and general preference I could.

Example  2. Depending on the mixing ratio of pickled sauce Sprout  Sensory evaluation of pickles

A sauce for pickles prepared by the method of Preparation Example 1, a sauce for pickles by the method of Preparation Example 1, and a sauce for pickles prepared by compounding the ingredients in the mixing ratio of step (e) Examples 3 to 5) were added to the three sprouts of the buds, respectively, and sensory evaluation was carried out with aged bud mold triangles. The sensory test was conducted on 30 adults and the five - point symbol scale method was used to distinguish favoritism between 1 point, 2 points worse, 3 points normal, 4 points good and 5 points very good.

Mixing ratio (% by weight) of source material for pickling Material type Production Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 5 Soy sauce 29 29 35 24 Bud extract 10 20 5 15 Ginseng fruit juice 10 - 15 5 Apple vinegar 18 18 14 22 water 13 13 17 9 Sugar 8 8 6 10 honey 6 6 4 8 Jujube One One 0.5 1.5 Hwanggi One One 0.5 1.5 licorice One One 0.5 1.5 ginger One One 0.5 1.5 Chili pepper One - 0.5 1.5 Audi One - 1.5 0.5 Bokbunja - 0.5 - - Schisandra - 0.5 - - dermis - 0.5 - - Sewage - 0.5 - - Sum 100 100 100 100

Table 3 below shows the average sensory evaluation results of the sprout triangles using sauce for pickling according to the proportion of the source material. As a result, it was confirmed that the sprout sand picking using the pickling sauce prepared in the blending ratio of Preparation Example 1 in terms of color, flavor, taste and general taste showed the highest score of 4 or more, and the pickles of Comparative Example 3 The lowest score in the item was shown.

Sensory Evaluation of Sprout Triangles According to the Mixing Ratio of Ingredients for Pickles Source type color incense flavor Overall likelihood Production Example 1 4.08 4.35 4.28 4.30 Comparative Example 3 3.80 3.50 3.44 3.56 Comparative Example 4 3.90 3.76 3.60 3.70 Comparative Example 5 4.02 3.90 3.72 3.82

Claims (4)

(a) immersing the buds in vinegar, removing them, and drying them;
(b) adding water to the dry bud of step (a) and extracting it and filtering to prepare a bud trifuate extract;
(c) extracting ginseng fruit and filtering to prepare a ginseng fruit juice;
(d) mixing apple with vinegar, aging the mixture, and filtering to prepare apple vinegar;
(e) The ginseng extract prepared in step (b), the ginseng fruit juice prepared in step (c), and the apple vinegar prepared in step (d), soy sauce, water, sugar, honey, jujube, , Licorice, ginger, pepper and oti to form a sauce mixture; And
(f) heating the sauce mixture prepared in the step (e) and then filtering the sauce mixture. The method according to claim 1, wherein the source mixture of step (e) comprises 8 to 12 wt% of ginseng extract, 8 to 12 wt% of ginseng fruit juice, 16 to 20 wt% of apple vinegar, 26 to 32 wt%, 11 to 15 wt% of water, 7 to 9 wt% of sugar, 5 to 7 wt% of honey, 0.8 to 1.2 wt% of jujube, 0.8 to 1.2 wt% of an emerald, 0.8 to 1.2 wt% To 1.2% by weight, from 0.8 to 1.2% by weight of pepper, and from 0.8 to 1.2% by weight of an ory is mixed. 3. The method of claim 2,
(a) immersing sprouts in 8-12% (v / v) vinegar at 20-25 ° C for 50-70 minutes, then taking out and drying at 25-35 ° C for 20-28 hours;
(b) adding 8 to 12 times (v / w) of water to the dry bud of step (a), extracting at 90 to 100 ° C for 5 to 7 hours and filtering to prepare a bud trumpet extract;
(c) extracting ginseng fruit and filtering to prepare a ginseng fruit juice;
(d) mixing vinegar with apple at a ratio of 0.8-1.2: 0.8-1.2 (v: w), aging the mixture at 25-35 ° C for 25-35 days, and then filtering to prepare apple vinegar;
(e) 8 to 12% by weight of the ginseng extract prepared in step (b), 8 to 12% by weight of the ginseng fruit juice prepared in step (c) , Sugar, 7 to 9 wt%, honey, 5 to 7 wt%, jujube 0.8 to 1.2 wt%, an emperor 0.8 to 1.2 wt%, and a mixture of 16 to 20 wt% of the prepared apple vinegar and 26 to 32 wt% Preparing a sauce mixture by mixing 0.8 to 1.2 wt.% Of liquorice, 0.8 to 1.2 wt.% Of ginger, 0.8 to 1.2 wt.% Of ginger, 0.8 to 1.2 wt.% Of pepper and 0.8 to 1.2 wt. And
(f) heating the sauce mixture prepared in step (e) at 90-100 ° C for 120-180 minutes, and then filtering the sauce mixture. A sauce for pickles, prepared by the method of any one of claims 1 to 3.