KR20200025438A - Method for producing sprout ginseng pickle and sprout ginseng pickle produced by the same method - Google Patents

Abstract

The present invention relates to a method for preparing pickled sprout ginseng and pickled sprout ginseng prepared thereby. The method for preparing pickled sprout ginseng comprises the following steps of: (a) immersing sprout ginseng in vinegar, and taking out the same to dry the sprout ginseng; (b) adding water to the sprout ginseng dried in the step (a), and extracting and filtering the same to prepare a sprout ginseng extract; (c) extracting juice of ginseng fruits, and filtering the same to prepare ginseng fruit juice; (d) mixing apple with vinegar, aging the mixture, and filtering the same to prepare apple vinegar; (e) preparing a sauce mixture by mixing the sprout ginseng extract prepared in the step (b), the ginseng fruit juice prepared in the step (c), the apple vinegar prepared in the step (d), soy sauce, water, sugar, honey, jujube, Astragali Radix, licorice, ginger, pepper and mulberry; (f) heating the sauce mixture prepared in the step (e) and filtering the same to prepare sauce for pickle; and (g) adding the sauce for pickle prepared in the step (f) to sprout ginseng to primarily age the same, and adding the sauce for pickle prepared in the step (f) to the sprout ginseng separated from the primarily aged sauce to secondarily age the same.

Description

Method for producing sprout ginseng pickles and sprout ginseng pickle produced by the above method

The present invention comprises the steps of preparing a sauce for pickles by mixing ginseng extract, ginseng fruit juice, apple vinegar, soy sauce, water, sugar, honey, jujube, Astragalus, licorice, ginger, pepper and Audi; And it relates to a method for producing a sprouts ginseng pickles and to produce the sprouts pickles prepared by the method characterized in that it comprises the step of aging after adding the prepared pickles sauce to the sprouts.

Pickles are a side dish that has been seasoned with peppers, garlic, cucumbers, and sesame leaves to make them taste salty or intestinal for long-term preservation. It is one of the traditional fermented foods that has been used for a long time in Korea due to its distinct climate and climate.

The history of pickles can be said to have originated from the first primitive pickles that humans began to store and eat. In our country, pickles are called jangji (장) or berry (醬瓜) .In the early years, fruits, plants, seaweeds, and root vegetables were used in the form of salted vinegar. With the development of technology, the kinds of pickles have been developed in various ways such as soy sauce, miso, red pepper paste, salted fish, vinegar and sake lees.

Ginseng is a perennial semi-negative plant belonging to Ogapiaceae, and its efficacy is widely known in various medical books, and has been used as a herbal medicine in many fields since ancient times.

In general, ginseng has been proven effective in hepatitis patients such as promoting protein synthesis in vivo, increasing regeneration rate of partially excised liver, restoring liver function against acute liver failure, promoting liver metabolism, and relieving hangover. It promotes the metabolism and excretion of alcohol in the body as well as prevents liver injury caused by alcohol.

In addition, ginseng has a hypoglycemic effect, the identification of insulin-like substances effective for diabetes mellitus, the clinical efficacy of diabetes, and the improvement of general subjective symptoms. There is no risk of falling, so people with diabetes can take it with confidence.

In addition, ginseng is known to have anti-cancer effect, anti-fatigue effect, atherosclerosis and hypertension, antistress action, central nervous system, anemia, immune enhancement.

Ginseng having the above efficacy can be divided into the cultivation method and the hydroponic cultivation method according to the cultivation method, where the hydroponic cultivation ginseng is environmentally cultivated, without the use of chemical pesticides, cutting-edge facility greenhouse Refers to fresh ginseng produced in a short time with hydroponic growing method and clean environment management technology without using chemical pesticides.

Korean Laid-open Patent No. 2016-0123925 discloses a method for producing a Angelica jangagi, and Korean Laid-open Patent No. 2016-0059950 discloses a manufacturing method of a bear pear pickle. Do.

The present invention has been devised by the requirements as described above, the object of the present invention is to optimize the nutritional ingredients and improve the deep taste and rich taste compared to conventional sprouts ginseng pickles by optimizing the sprouts pretreatment, material selection, blending ratio and ripening conditions, etc. It is to provide a manufacturing method of sprouts pickles picked in the consumer's preference.

In order to solve the above problems, the present invention comprises the steps of (a) dipping sprouts in vinegar and drying; (b) extracting water by adding water to the dried shoot ginseng of step (a) and filtering to prepare a shoot ginseng extract; (c) preparing ginseng fruit juice by filtration of the ginseng fruit; (d) mixing apples with vinegar and ripening them to produce apple vinegar by filtration; (e) Sprout ginseng extract prepared in step (b), ginseng fruit juice prepared in step (c) and apple vinegar and soy sauce prepared in step (d), water, sugar, honey, jujube, and Astragalus Preparing a sauce mixture by mixing licorice, ginger, pepper and audi; (f) heating the source mixture prepared in step (e) and then filtering to prepare a pickle sauce; And (g) adding the sauce for pickles of step (f) to sprout ginseng for the first ripening, and adding the prepared pickles for sauce of step (f) to sprout buds separated from the first aged sauce. It provides a method for producing sprouts pickles pickles comprising the step of aging tea.

In addition, the present invention provides a sprout ginseng pickles prepared by the above method.

The sprout ginseng pickles of the present invention have high nutritional value by adding sprout ginseng and ginseng fruit, and there is no rejection due to the fruit-free sweetness without adding sugar, and the taste is refreshing, clean and salty, and the taste is improved and the taste buds are excellent. Can offer three pickles.

In order to achieve the object of the present invention, the present invention

(a) dipping sprouts in vinegar and drying;

(b) extracting water by adding water to the dried shoot ginseng of step (a) and filtering to prepare a shoot ginseng extract;

(c) preparing ginseng fruit juice by filtration of the ginseng fruit;

(d) mixing apples with vinegar and ripening them to produce apple vinegar by filtration;

(e) Sprout ginseng extract prepared in step (b), ginseng fruit juice prepared in step (c) and apple vinegar and soy sauce prepared in step (d), water, sugar, honey, jujube, and Astragalus Preparing a sauce mixture by mixing licorice, ginger, pepper and audi;

(f) heating the source mixture prepared in step (e) and then filtering to prepare a pickle sauce; And

(g) adding the sauce for pickles of step (f) to sprout ginseng and aging first, and adding the sauce for pickles prepared in step (f) to secondary shoot ginseng separated from the first aged sauce It provides a method for producing sprouts pickles pickles comprising the step of aging.

In the manufacturing method of sprout ginseng pickles of the present invention, the step (a) is preferably immersed cultivated sprout ginseng in 8 ~ 12% (v / v) vinegar at 20 ~ 25 ℃ for 50 to 70 minutes It may be dried for 20 to 28 hours at 25 ~ 35 ℃, more preferably cultivated sprouts soaked in 10% (v / v) vinegar for 60 minutes at 20 ~ 25 ℃ and taken out for 24 hours at 30 ℃ May dry. The pretreatment of sprout ginseng under the above conditions was removed, and the bitterness and greenishness unique to sprout ginseng were removed, and when added in an appropriate amount to the pickle sauce, it was possible to further improve the palatability of the pickle sauce.

In addition, in the method of producing a sprout ginseng pickles of the present invention, the sprout ginseng extract of the step (b) is preferably 5 to 12 ~ 90 ~ (100 ℃) by adding water to the dried sprout ginseng 8 to 12 times (v / w) It may be prepared by extracting and filtering for 7 hours, and more preferably, by adding 10 times (v / w) of water to dried shoot ginseng, extracting and filtering at 95 ° C. for 6 hours. Extracting Sprout ginseng under the same conditions as described above was able to produce a high solids content, extracts suitable for the preparation of pickles sauce.

In addition, in the method of manufacturing a sprout ginseng pickles of the present invention, adding to the sauce in the form of ginseng fruit juice as in step (c), while adding the active ingredient to the sauce as it can feel the true taste and aroma of the ginseng fruit as it is However, when prepared in the form of powder and added, there is a problem that the foreign matter felt in the sauce, the palatability is reduced, and when added in the form of extracts, fermentation broth and concentrated liquid, there is a problem that the palatability of pickles sauce.

In addition, in the method of manufacturing a sprout ginseng pickles of the present invention, the apple vinegar of step (d) is preferably 25 to 35 ℃ by mixing the apple in the ratio of 0.8 ~ 1.2: 0.8 ~ 1.2 (v: w) in the vinegar After ripening for 25 to 35 days in filtration can be prepared, more preferably apples in vinegar in a ratio of 1: 1 (v: w) by mixing at 30 ℃ for 30 days and then filtered to prepare Can be. When the appropriate amount of apple vinegar prepared as described above is added to the pickle sauce, it can give a sour taste and sweetness while grabbing the taste of the pickle sauce.

In addition, in the manufacturing method of sprout ginseng pickles of the present invention, the source mixture of the step (e) is preferably based on the total weight of the source mixture, sprouts ginseng extract 8 ~ 12% by weight, ginseng fruit juice 8 ~ 12% by weight , 16 ~ 20 wt% apple cider vinegar, 26 ~ 32 wt% soy sauce, 11-15 wt% water, 7 ~ 9 wt% sugar, 5 ~ 7 wt% honey, 0.8 ~ 1.2 wt% jujube, 0.8 ~ 1.2 wt% jujube , Licorice 0.8-1.2% by weight, ginger 0.8-1.2% by weight, pepper 0.8-1.2% by weight and audio 0.8-1.2% by weight, more preferably based on the total weight of the sauce mixture, sprouts 10 extract %, Ginseng Berry Juice 10%, Apple Vinegar 18%, Soy Sauce 29%, Water 13%, Sugar 8%, Honey 6%, Jujube 1%, Astragalus 1%, Licorice 1% , 1% by weight of ginger, 1% by weight of pepper and 1% by weight of audi. Using pickle sauce prepared by mixing with the above materials and blending ratio, it can satisfy consumers' preferences by providing excellent taste and flavor to consumers when manufacturing pickles, and using only natural ingredients, eco-friendly taste and health-oriented type Can provide consumers with high value-added pickles.

In addition, in the method of manufacturing a sprout ginseng pickles of the present invention, the step (f) is preferably filtered after heating the source mixture at 90 ~ 100 ℃ for 120 to 180 minutes, more preferably the source mixture Filtration may be carried out at 95 ° C. for 150 minutes. The sauce heated under the above conditions was harmonized with the taste and aroma of the ingredients, and the rich and deep taste was further enhanced to produce a sauce with excellent flavor.

In addition, in the manufacturing method of sprout ginseng pickles of the present invention, the step (g) is preferably heated to 70 ~ 80 ℃ for pickles sauce, then added to sprout ginseng first aged for 50 to 70 minutes, It is possible to add the sauce for pickles at 4-6 ° C. to secondary shoots at 4-6 ° C. for 20-28 hours, and more preferably 70-80 for pickles sauce. After heating to ℃, it was added to sprout ginseng for 60 minutes, and the sprouts ginseng isolated from the first ripened sauce was added to the pickled sauce at 4-6 ℃ for 2 hours at 4 ~ 6 ℃. Tea can be aged. The primary aging conditions can exhibit the effect of killing and sterilizing the shoots of the ginseng ginseng, it was able to effectively remove the edible and off-flavor unique to the buds ginseng. In addition, while aging in the secondary aging conditions, evenly soaking the sauce in the sprouts, it was possible to prepare a more improved pickles and texture.

The manufacturing method of the sprouts pickles of the present invention, more specifically

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

(b) adding 8-12 times (v / w) of water to the dried shoot ginseng of step (a) to extract for 5-7 hours at 90-100 ° C. and filtering to produce a shoot ginseng extract;

(c) preparing ginseng fruit juice by filtration of the ginseng fruit;

(d) mixing apples in a vinegar at a ratio of 0.8-1.2: 0.8-1.2 (v: w), ripening at 25-35 ° C. for 25-35 days, and then preparing apple vinegar by filtration;

(e) 8-12 wt% of the prepared Sprout ginseng extract of step (b), 8-12 wt% of the prepared ginseng fruit juice of step (c) and (d) based on the total weight of the source mixture Prepared apple cider vinegar 16-20 wt% and soy sauce 26-32 wt%, water 11-15 wt%, sugar 7-9 wt%, honey 5-7 wt%, jujube 0.8-1.2 wt%, astragalus 0.8-1.2 Preparing a source mixture by mixing the wt%, licorice 0.8-1.2 wt%, ginger 0.8-1.2 wt%, pepper 0.8-1.2 wt% and Audi 0.8-1.2 wt%;

(f) heating the sauce mixture prepared in step (e) at 90 to 100 ° C. for 120 to 180 minutes and then filtering to prepare a pickle sauce; And

(g) The sauce for pickles prepared in step (f) is heated to 70-80 ° C., and then added to sprout ginseng for primary ripening for 50 to 70 minutes, and then to the sprout ginseng separated from the first ripening sauce. By adding the prepared 4 ~ 6 ℃ of pickle sauce of step (f) may comprise the step of secondary ripening for 20 to 28 hours at 4 ~ 6 ℃,

More specifically

(a) soaking sprouts in 10% (v / v) vinegar for 60 minutes at 20 ~ 25 ℃ and then taken out and dried for 20 to 28 hours at 25 ~ 35 ℃;

(b) adding 10 times (v / w) of water to the dried shoot ginseng of step (a), extracting at 100 ° C. for 6 hours, and filtering to prepare a shoot ginseng extract;

(c) preparing ginseng fruit juice by filtration of the ginseng fruit;

(d) mixing apples in vinegar at a ratio of 1: 1 (v: w), ripening at 30 ° C. for 30 days, and then filtering the apples to produce apple vinegar;

(e) 10 wt% of Sprout ginseng extract prepared in step (b), 10 wt% of ginseng fruit juice prepared in step (c) and apple prepared in step (d) based on the total weight of the source mixture 18% by weight of vinegar and 29% by weight of soy sauce, 13% by weight of water, 8% by weight of sugar, 6% by weight of honey, 1% by weight of jujube, 1% by weight of astragalus, 1% by weight of licorice, 1% by weight of ginger, and 1% by weight of pepper Mixing 1 wt% of Audi to prepare a source mixture;

(f) heating the source mixture prepared in step (e) at 95 ° C. for 150 minutes and then filtering to prepare a pickle sauce; And

(g) the sauce for pickles prepared in step (f) is heated to 70-80 ° C., and then added to sprout ginseng for primary ripening for 60 minutes, and the sprout ginseng isolated from the first ripening sauce ( It may include the step of secondary aging for 24 hours at 4 ~ 6 ℃ by adding the prepared sauce for 4 ~ 6 ℃ of step f).

The present invention also provides sprout ginseng pickles prepared by the above method.

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

Production Example  1. Pickles Sauce

(a) Sprout ginseng outpost was soaked in 10% (v / v) vinegar (vinegar diluted 10 times with vinegar) for 20 minutes at 20 ~ 25 ℃, taken out and dried for 24 hours at 30 ℃.

(b) 10 times (v / w) of water was added to the dried shoot ginseng of step (a), extracted at 95 ° C. for 6 hours, and filtered to prepare a shoot ginseng extract.

(c) ginseng fruit juice and then ginseng fruit juice was prepared.

(d) Apple vinegar was mixed in a ratio of 1: 1 (v: w) in vinegar, aged for 30 days at 30 ℃ and filtered to prepare apple vinegar.

(e) 10 wt% of Sprout ginseng extract prepared in step (b), 10 wt% of ginseng fruit juice prepared in step (c) and apple prepared in step (d) based on the total weight of the source mixture 18% by weight of vinegar and 29% by weight of soy sauce, 13% by weight of water, 8% by weight of sugar, 6% by weight of honey, 1% by weight of jujube, 1% by weight of astragalus, 1% by weight of licorice, 1% by weight of ginger, and 1% by weight of pepper 1 wt% of Audi was mixed to prepare a source mixture.

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

Comparative example  1. Pickles Sauce

To prepare the sauce for pickles by the method of Preparation Example 1, the sauce for pickles was prepared by adding 10% by weight of ganmundong extract without adding ginseng fruit juice when preparing the sauce mixture in step (e).

Comparative example  2. Pickles Sauce

(a) Sprout ginseng outpost was soaked in 10% (v / v) vinegar (vinegar diluted 10 times with vinegar for 30 minutes) at 20 ~ 25 ℃, taken out and dried for 6 hours at 50 ℃.

(b) 10 times (v / w) of water was added to the dried shoot ginseng of step (a), extracted at 95 ° C. for 24 hours, and filtered to prepare a shoot ginseng extract.

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

(d) Apples chopped in vinegar were mixed at a ratio of 0.5: 1.5 (v: w), aged at 30 ° C. for 14 days, and filtered to prepare apple vinegar.

(e) 10 wt% of Sprout ginseng extract prepared in step (b), 10 wt% of ginseng fruit juice prepared in step (c) and apple prepared in step (d) based on the total weight of the source mixture 18% by weight of vinegar and 29% by weight of soy sauce, 13% by weight of water, 8% by weight of sugar, 6% by weight of honey, 1% by weight of jujube, 1% by weight of astragalus, 1% by weight of licorice, 1% by weight of ginger, and 1% by weight of pepper 1 wt% of Audi was mixed to prepare a source mixture.

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

Production Example  2. Sprout  Pickles

(a) Sprout ginseng was prepared by washing, the pickles sauce of Preparation Example 1 was boiled and adjusted to a temperature of 70 ~ 80 ℃, poured into the prepared bud ginseng was aged for 1 hour at room temperature for 1 hour. The amount of sauce added was about 1 L per 30 roots of sprouts. Through the first aging process to kill the breath of the sprouts, it could give a bactericidal effect.

(b) The sauce is separated from the first aged shoot ginseng of step (a), poured into 4 ~ 6 ℃ of pickles sauce of Preparation Example 1 in the first aged shoot ginseng 2 for 4 days at 4 ~ 6 ℃ Tea was aged.

Comparative example  3. Sprout  Pickles

Sprout pickles were prepared by the method of Preparation Example 2, but without using the pickles sauce of Preparation Example 1, the pickles were prepared using the pickles sauce of Comparative Example 1.

Comparative example  4. Sprout  Pickles

Sprout pickles were prepared by the method of Preparation Example 2, but without using the pickles sauce of Preparation Example 1, the pickles were prepared using the pickles sauce of Comparative Example 2.

Example  1. According to the manufacturing conditions of pickle sauce Sprout  Sensory Test of Pickles

Sprout ginseng pickles prepared by the method of Preparation Example 2, the method of Comparative Example 3 and 4 was carried out a sensory test with the sprouts pickles prepared. The sensory test was conducted on 30 adults, and the five-point symbolic scale method was used to classify the degree of preference. The score was very bad, two-point bad, three-point normal, four-point good, and five-point very good.

Sensory Evaluation of Korean Pickled Sprouts According to Sauce Preparation Conditions Pickles color incense flavor Overall preference Preparation Example 2 4.08 4.35 4.28 4.30 Comparative Example 3 4.04 3.90 3.72 3.86 Comparative Example 4 3.92 3.74 3.86 3.80

Table 1 shows the average sensory test results of sprouts pickles with pickles sauce according to the manufacturing conditions. As a result, the preference for color did not show a significant difference, but the aroma, taste and overall acceptability of sprouted pickles with pickles made with the preparation conditions of Preparation Example 1 showed the highest score of 4 points or more, which was the most preferred. Could.

Example  2. According to the mixing ratio of pickle sauce Sprout  Sensory Test of Pickles

Preparation for the pickles sauce prepared by the method of Preparation Example 1, prepared for the pickles sauce by the method of Preparation Example 1, prepared by mixing the ingredient ratio of step (e) in the mixing ratio of Table 2 (compared to Examples 5 to 7) were each sensory test with the sprouts pickles prepared by the method of Preparation Example 2, respectively. The sensory test was conducted on 30 adults, and the five-point symbolic scale method was used to classify the degree of preference. The score was very bad, two-point bad, three-point normal, four-point good, and five-point very good.

Pickle sauce ingredient mix ratio (wt%) Material type Preparation Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 Soy sauce 29 29 35 24 Sprout ginseng extract 10 20 5 15 Ginseng Berry 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 Astragalus One One 0.5 1.5 licorice One One 0.5 1.5 ginger One One 0.5 1.5 Peppercorns One - 0.5 1.5 Audi One - 1.5 0.5 Bokbunja - 0.5 - - Schisandra - 0.5 - - dermis - 0.5 - - Shouao - 0.5 - - Sum 100 100 100 100

Table 3 below shows the average sensory test results of the sprouts pickles with pickles sauce according to the source material ratio. As a result, it was confirmed that the pickled ginseng pickles using the pickles sauce prepared at the blending ratio of Preparation Example 1 in color, aroma, taste and overall acceptability showed the highest score of 4 points or more, and the pickles of Comparative Example 5 were all preferred. The lowest score was shown for the item.

Sensory Evaluation of Sprout Pickles with Various Ingredients in Pickled Sauce Source kind color incense flavor Overall preference Preparation Example 1 4.08 4.35 4.28 4.30 Comparative Example 5 3.80 3.50 3.44 3.56 Comparative Example 6 3.90 3.76 3.60 3.70 Comparative Example 7 4.02 3.90 3.72 3.82

Example  3. According to the ripening condition Sprout  Sensory Test of Pickles

Sprout ginseng pickles prepared by the method of Preparation Example 2, Sprout ginseng pickles were prepared by the method of Preparation Example 2, but the sprouting ginseng pickles prepared by aging conditions in the following Table 4 (Comparative Examples 8 and 9) Sensory evaluation was carried out with. The sensory test was conducted on 30 adults, and the five-point symbolic scale method was used to classify the degree of preference. The score was very bad, two-point bad, three-point normal, four-point good, and five-point very good.

Aged pickled sprouts Ripening step Preparation Example 2 Comparative Example 8 Comparative Example 9 Primary ripening Pour sauce at 70-80 ° C and age for 1 hour Pour sauce at 70-80 ° C and age for 1 hour Pour sauce at 70-80 ° C and aged for 3 days Secondary ripening Discard the primary ripening sauce, pour a new sauce of 4-6 ℃ and aged for 24 hours Aged 24 hours at 4-6 ° C (does not discard primary aging sauce) Discard the first ripening sauce, pour 70 ~ 80 ℃ sauce to the first ripening sprouts aged 3 days

Sensory test results of the sprouts pickles according to the ripening conditions are shown in Table 5. As a result, Comparative Example 8 prepared by secondary aging at low temperature without discarding the primary aging source showed the lowest preference in preference such as aroma and taste. It is believed that the palatability is reduced due to the remaining freshness and off-flavor. In addition, after pouring the hot sauce under the conditions of Preparation Example 2 and the first ripening, the pickled ginseng sprouts after the second ripening by pouring the low-temperature sauce showed a high score in the aroma, taste and overall preference, according to the conditions of Preparation Example 2 It was confirmed that the preference was increased by the preparation of pickled ginseng pickles.

Sensory Evaluation of Sprout Pickles According to Aging Conditions Pickles color incense flavor Overall preference Preparation Example 2 4.08 4.35 4.28 4.30 Comparative Example 8 4.00 3.80 3.86 3.84 Comparative Example 9 4.00 3.88 3.94 3.90

Claims (5)

(a) dipping sprouts in vinegar and drying;
(b) extracting by adding water to the dry sprout ginseng of step (a) and filtering to produce a sprout ginseng extract;
(c) preparing ginseng fruit juice by filtering ginseng fruit;
(d) mixing apples with vinegar to mature and then filtering to prepare apple vinegar;
(e) Sprout ginseng extract prepared in step (b), ginseng fruit juice prepared in step (c) and apple vinegar and soy sauce prepared in step (d), water, sugar, honey, jujube, and Astragalus Preparing a sauce mixture by mixing licorice, ginger, pepper and audi;
(f) heating the source mixture prepared in step (e) and then filtering to prepare a pickle sauce; And
(g) adding the sauce for pickles of step (f) to sprout buds and aging them first, and adding the pickled sauce for pickles prepared in step (f) to secondary shoots separated from the first-aged sauce Method of producing a sprout ginseng pickles comprising the step of aging. According to claim 1, wherein the source mixture of step (e) is based on the total weight of the sauce mixture, sprouts ginseng extract 8 ~ 12%, ginseng fruit juice 8 ~ 12% by weight, apple vinegar 16 ~ 20% by weight, soy sauce 26 ~ 32% by weight, water 11 ~ 15%, sugar 7 ~ 9%, honey 5 ~ 7%, jujube 0.8 ~ 1.2%, astragalus 0.8 ~ 1.2%, licorice 0.8 ~ 1.2%, ginger 0.8 Method for producing sprouts pickles, characterized in that the mixture of ~ 1.2% by weight, pepper 0.8 ~ 1.2% by weight and Audi 0.8 ~ 1.2% by weight. The method of claim 2,
(a) immersing sprouts in vinegar for 50 to 70 minutes at 20 ~ 25 ℃ and taken out and dried for 20 to 28 hours at 25 ~ 35 ℃;
(b) adding water to the dried shoot ginseng of step (a), extracting for 5-7 hours at 90˜100 ° C., and filtering to prepare a shoot ginseng extract;
(c) preparing ginseng fruit juice by filtering ginseng fruit;
(d) mixing apples with vinegar and aging at 25-35 ° C. for 25-35 days to produce apple vinegar by filtration;
(e) 8-12 wt% of the prepared Sprout ginseng extract of step (b), 8-12 wt% of the prepared ginseng fruit juice of step (c) and (d) based on the total weight of the source mixture Prepared apple cider vinegar 16-20 wt% and soy sauce 26-32 wt%, water 11-15 wt%, sugar 7-9 wt%, honey 5-7 wt%, jujube 0.8-1.2 wt%, astragalus 0.8-1.2 Preparing a source mixture by mixing the wt%, licorice 0.8-1.2 wt%, ginger 0.8-1.2 wt%, pepper 0.8-1.2 wt% and Audi 0.8-1.2 wt%;
(f) heating the sauce mixture prepared in step (e) at 90 to 100 ° C. for 120 to 180 minutes and then filtering to prepare a pickle sauce; And
(g) The sauce for pickles prepared in step (f) is heated to 70-80 ° C., and then added to sprout ginseng for primary ripening for 50 to 70 minutes, and then to the sprout ginseng separated from the first ripening sauce. Method of producing a sprout ginseng pickles comprising the step of aging for 2 to 20 to 28 hours at 4 ~ 6 ℃ by adding the prepared sauce for 4 ~ 6 ℃ prepared in step (f). The method of claim 3,
(a) dipping sprouts in 8-12% (v / v) vinegar at 20-25 ° C. for 50-70 minutes, then removing and drying at 25-35 ° C. for 20-28 hours;
(b) adding 8-12 times (v / w) of water to the dried shoot ginseng of step (a) to extract for 5-7 hours at 90-100 ° C. and filtering to produce a shoot ginseng extract;
(c) preparing ginseng fruit juice by filtering ginseng fruit;
(d) mixing apples in a vinegar at a ratio of 0.8-1.2: 0.8-1.2 (v: w), ripening at 25-35 ° C. for 25-35 days, and then preparing apple vinegar by filtration;
(e) 8-12 wt% of the prepared Sprout ginseng extract of step (b), 8-12 wt% of the prepared ginseng fruit juice of step (c) and (d) based on the total weight of the source mixture Prepared apple cider vinegar 16-20 wt% and soy sauce 26-32 wt%, water 11-15 wt%, sugar 7-9 wt%, honey 5-7 wt%, jujube 0.8-1.2 wt%, astragalus 0.8-1.2 Preparing a source mixture by mixing the wt%, licorice 0.8-1.2 wt%, ginger 0.8-1.2 wt%, pepper 0.8-1.2 wt% and Audi 0.8-1.2 wt%;
(f) heating the sauce mixture prepared in step (e) at 90 to 100 ° C. for 120 to 180 minutes and then filtering to prepare a pickle sauce; And
(g) the sauce for pickles prepared in step (f) is heated to 70-80 ° C., and then added to the sprouts and aged first for 50-70 minutes, and then to the sprouts separated from the first-aged sauce. Method of producing a sprout ginseng pickles comprising the step of aging for 2 to 20 to 28 hours at 4 ~ 6 ℃ by adding the prepared sauce for 4 ~ 6 ℃ prepared in step (f). Sprout pickles prepared by the method of any one of claims 1 to 4.