KR20200081942A - Method for producing Aralia continentalis pickles using Aralia continentalis fermented vinegar - Google Patents

Abstract

The present invention relates to a method for producing aralia continentalis pickles and aralia continentalis pickles produced by the method including: (1) a step of producing aralia continentalis sugar leachate by performing sugar addition to aralia continentalis roots, ripening, and then filtering; (2) a step of preparing an alcohol fermentation product by performing alcohol fermentation after saccharomyces cerevisiae strain inoculation of aralia continentalis diluent in which water is added to the aralia continentalis sugar leachate produced in (1); (3) a step of producing aralia continentalis vinegar by performing acetic acid fermentation after vinegar starter addition to the alcohol fermentation product prepared in (2); (4) a step of pickling aralia continentalis leaves in a mixture of water, salt, and calcium chloride; and (5) a step of mixing soy sauce, red pepper paste, sugar, water, cooking wine, and the aralia continentalis vinegar produced in (3) with the pickled aralia continentalis leaves of (4).

Description

Method for producing Aralia continentalis pickles using Aralia continentalis fermented vinegar}

The present invention relates to a manufacturing method of a poisonous pickle and a poisonous pickle prepared by the above-described method, comprising the step of mixing soy sauce, red pepper paste, sugar, water, sake and poisoned vinegar on pickled poisoned leaves.

Poison is a dicotyledonous plant, a perennial plant of the elmaceae family of mountain-type trees, and is also called earthworm. Because of its similar pronunciation, it is sometimes called a walnut tree, but it is a different species from a walrus tree. It grows in the mountains, is 1.5 m high and has some hairs except for flowers. Leaves are alternate, 50~100 cm long, 3~20 cm wide, and have light brown hair when young. The small leaves are egg-shaped or oval-shaped and have serrated edges. The surface of the leaf is green, the back is white, and there are small cotyledons on both sides of the bottom of the petiole. The flower blooms in large and light green in July-August, and the cone inflorescence grows, and it is a cultivation with a mountain-shaped inflorescence at the end of a branch with a gunshot. Fruits are berries and ripen black in September-October. It is called poisoning, meaning that it does not move in the wind. Early spring young shoots are edible, and after the leaves die in the fall, cover the soil so that the young shoots can grow long. The roots are medicinal, and they are often used for myalgia, lower body, paralysis, headache, and paraplegia.

In a domestic study of poisoning, a number of anti-inflammatory extracts have been reported to enhance macrophage immune activity in the field of strengthening immune function related to joint health, and poisoning has been reported for a number of anti-inflammatory properties, such as the chemical structure of continentalic acid, an anti-inflammatory active ingredient. There is. In addition, there have been reports that boosting immunity is unique and increased collagen biosynthesis related to joint health. Studies have been reported on the application of young shoots of poisonous rot, which is an alternative crop for income of Korean farmers, to mature food, and mature leaves are discarded as they are in the fall. Compared to the sesame leaf, the poison leaf has a tougher and thicker characteristic, and studies applied to food using the leaf have little effect. In Korea, the poisonous leaves, which are the crops of Korea, are shipped with rain and cultivation products in February-May. After mid-May, there have been many unsuitable products for reproductive use due to temperature rise. However, due to low quality, it is difficult to sell, so it is necessary to develop recipes and improve quality of processed foods using toxic leaves.

Korean Patent Publication No. 2018-0137324 discloses a method of manufacturing low-salt pickles using sweet potato sprouts and plum enzymes, and Korean Patent No. 1350074 discloses a method of manufacturing miso melon pickles, but the toxic vinegar of the present invention It is different from the manufacturing method of poisonous pickles using.

The present invention was devised by the above-mentioned demands, and the present invention optimizes the manufacturing conditions such as material pre-treatment, material selection, blending ratio, vinegar production, etc. in order to manufacture pickles with excellent functionality and preference by using poisoning. It is to provide a method of manufacturing a unique pickle that is suitable for consumers' preference because the nutritional components are enhanced and the texture, deep taste, and umami taste are better than pickled pickles.

In order to solve the above problems, the present invention comprises the steps of: (1) adding sugar to the roots of ripening and aging, followed by filtering to prepare a sticking sugar leachate; (2) Saccharomyces cerevisiae in the poisoning diluent to which water was added to the poisoning sugar leach prepared in the step (1). cerevisiae ) preparing an alcoholic fermentation product by inoculating the strain followed by alcohol fermentation; (3) adding a vinegar to the alcoholic fermentation product prepared in the step (2), followed by acetic acid fermentation to prepare a toxic vinegar; (4) pickling a poison leaf in a mixture of salt and calcium chloride in water; And (5) mixing soy sauce, red pepper paste, sugar, water, sake, and dipping vinegar prepared in step (3) in the pickled detox leaf of step (4). Provide a manufacturing method.

In addition, the present invention provides a poisonous pickle prepared by the above method.

The poisonous pickles of the present invention do not add any artificial pigments, preservatives, seasonings, etc., and use only natural ingredients to have the natural taste, while the taste is refreshing, clean, and not salty, and the texture and texture are improved and the preference is excellent. In addition, there is an effect that can provide a toxic pickle excellent in functionality such as antioxidant activity.

1 is a graph comparing pH changes according to the storage period of poisonous pickles.
Figure 2 is a graph comparing the change in acidity according to the storage period of poisonous pickles.
Figure 3 is a graph comparing salinity changes according to the storage period of poisonous pickles.
Figure 4 is a graph comparing the hardness change according to the storage period of poisonous pickles.
5 is a graph comparing the change in total number of bacteria according to the storage period of the poisonous pickles.
6 is a graph comparing the changes in the number of lactic acid bacteria according to the storage period of the poisonous pickles.

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

(1) ripening by adding sugar to the poisonous root, followed by filtration to prepare a poisonous sugar leachate;

(2) Saccharomyces cerevisiae in the poisoning diluent to which water was added to the poisoning sugar leach prepared in the step (1). cerevisiae ) preparing an alcoholic fermentation product by inoculating the strain followed by alcohol fermentation;

(3) adding a vinegar to the alcoholic fermentation product prepared in the step (2), followed by acetic acid fermentation to prepare a toxic vinegar;

(4) pickling a poison leaf in a mixture of salt and calcium chloride in water; And

(5) Preparation of a poisonous pickle, characterized in that it comprises a step of mixing soy sauce, red pepper paste, sugar, water, sake and the poisoned vinegar prepared in the step (3) in the pickled poison leaf of the step (4). Provides a method.

In the method of manufacturing the poisonous pickles of the present invention, the poisoning sugar leachate of step (1) is preferably added at 50 to 70% (w/w) of sugar compared to the poisonous roots to the poisonous roots at 20 to 25° C. After aging for ~35 days, it can be prepared by filtration. More preferably, 60% (w/w) of sugar is added to the poisonous root, and then aged at 20 to 25°C for 30 days and then filtered. Can be produced. It was possible to prepare toxic vinegar with improved taste while improving the odor and bitter taste peculiar to poisoning while preparing the poisoned sugar leachate under the above conditions.

In addition, in the method of manufacturing the poisonous pickles of the present invention, the alcoholic fermentation product in step (2) is preferably Saccharomyces cerevisiae in the poisoning diluent adjusted to 18-22 brix by adding water to the poisoning sugar leachate. ( Saccharomyces cerevisiae ) After inoculation of the strain, it is possible to prepare an alcoholic fermentation product of 5 to 7% by alcohol fermentation at 28 to 32°C for 3 to 4 days. My years as Saccharomyces access to a dilution levy jiae Aralia cordata (Saccharomyces cerevisiae ) After inoculating the strain, alcohol fermentation can be performed at 30°C for 3 to 4 days to prepare an alcoholic fermentation product of 6%. It was not stubborn to produce an alcoholic fermentation product under the above conditions, and the flavor and taste of the fermentation product could be further improved with a refreshing taste.

In addition, in the method of manufacturing the poisonous pickles of the present invention, the acetic acid fermentation in step (3) may be preferably fermented with acetic acid at 28 to 32°C for 18 to 22 days, and more preferably at 30°C for 20 days. Acetic acid can be fermented. The fermentation of acetic acid under the above conditions was soft and had a proper sour taste, and deep taste and flavor were enhanced, so that it could be prepared as a vinegar suitable for the production of poisonous pickles.

In addition, in the method of manufacturing the poisonous pickles of the present invention, step (4) is preferably poisoned with a mixture of 2.5 to 3.5% (w/v) salt and 0.2 to 0.4% (w/v) calcium chloride in water. The leaves can be pickled at 20-25° C. for 10-14 hours, more preferably, 20-25 leaves are poisoned in a mixture of 3% salt (w/v) and 0.3% calcium salt (w/v) in water. Can be pickled for 12 hours at °C. Pickling the poisonous leaves under the above conditions could be pickled so that the texture of the poisonous leaves was removed while the texture was not repelled and the liver was adequately removed.

In addition, in the method of manufacturing the poisonous pickles of the present invention, the step (5) is preferably 45-55 g of soy sauce, 45-55 g of hot pepper paste, 8-12 g of sugar, 8-12 g of water, 4~ 6 g, 4-6 g of sake and 2-3 g of poisonous vinegar may be mixed, more preferably 50 g of soy sauce, 50 g of red pepper paste, 10 g of sugar, 5 g of water, 5 g of sake And 2.5 g of poisonous vinegar. It is possible to prepare a pickled pickle with a mixture of ingredients and blending ratios as described above, while the salty, sweet, and sour tastes are well combined, and the richness and deep taste are also improved, and the pickled pickle is excellent.

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

(1) adding 50 to 70% (w/w) of sugar to the poisonous roots compared to the poisonous roots, and then aging at 20 to 25° C. for 25 to 35 days, followed by filtering to prepare a poisoned sugar leachate;

(2) Saccharomyces cerevisiae in the poisoning diluent adjusted to 18-22 brix by adding water to the poisoning sugar leach prepared in the step (1). cerevisiae ) After inoculating the strain, preparing an alcoholic fermentation product of 5-7% by alcoholic fermentation at 28-32°C for 3-4 days;

(3) adding a vinegar to the alcoholic fermentation product prepared in the step (2) to produce acetic acid fermentation at 28-32° C. for 18-22 days to produce toxic vinegar;

(4) pickling a poison leaf in a mixture of 2.5-3.5% (w/v) salt and 0.2-0.4% (w/v) calcium chloride in water for 10-14 hours at 20-25°C; And

(5) 45~55 g of soy sauce, 45~55 g of hot pepper paste, 8~12 g of sugar, 4~6 g of water, 4~6 g of sake, and the above (3) ) May include a step of mixing 2-3 g of the prepared vinegar prepared in step,

More specifically

(1) After adding 60% (w/w) of sugar to the poisonous roots compared to the poisonous roots, aged at 20-25° C. for 30 days, followed by filtration to prepare a poisoned sugar leachate;

(2) Saccharomyces cerevisiae ( Saccharomyces) in the poisoning diluent adjusted to 20 brix by adding water to the poisoning sugar leach prepared in the step (1). cerevisiae ) preparing a 6% alcohol fermentation product by inoculating the strain with alcohol fermentation at 30°C for 3-4 days;

(3) adding a vinegar to the alcoholic fermentation product prepared in the step (2) to produce acetic acid fermentation at 30°C for 20 days to prepare a vinegar;

(4) pickling a poison leaf in a mixture of 3% (w/v) salt and 0.3% (w/v) calcium chloride in water for 12 hours at 20-25°C; And

(5) 500 g of soy sauce, 50 g of soy sauce, 50 g of sugar, 10 g of water, 5 g of sake, and 5 g of marinated vinegar prepared in the step (3) above, and 2.5 g of the vinegar prepared in the step (4) above It may include steps.

The present invention also provides a poisonous pickle prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following production examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following production examples and examples.

Manufacturing example One. Poisoning Pickles

(1) The poisonous roots were prepared by going through a screening and washing process and then draining them. 60% (w/w) of sugar compared to the poisonous root was added to the prepared poisonous root, and then aged at 20-25°C for 30 days, followed by filtration to prepare a poisoned sugar leachate.

(2) Saccharomyces cerevisiae ( Saccharomyces) in the poisoning diluent adjusted to 20 brix by adding water to the poisoning sugar leach prepared in the step (1). cerevisiae ) After inoculating the strain with 1%, the alcohol was fermented at 30°C for 3 to 4 days, and the alcohol content was adjusted to 6%.

(3) To the alcoholic fermentation product adjusted in the step (2), a seed vinegar was added and fermented by acetic acid at 30° C. for 20 days to prepare a poisonous vinegar.

(4) Pickling a poisonous leaf in water containing 3% (w/v) salt and 0.3% (w/v) calcium chloride (CaCl ₂ ) at 20-25°C for 12 hours, then rinsing in running water for about 1 hour Prepared by dehydration.

(5) 500 g of soy sauce, 50 g of red pepper paste, 10 g of sugar, 5 g of water, 5 g of mirin, and 2.5 g of prepared vinegar prepared in the step (3) are mixed with 500 g of the pickled poison leaves prepared in the step (4). gave.

Materials and methods

1. Preparation of fermented vinegar using poisonous roots

After screening and washing process for the poisonous roots (fresh roots), drain the water, and then add 60% sugar to the weight of the poisonous roots and the roots in a sealed container, aged for 30 days at 20~25℃, filtered and filtered to extract the lysed sugar. Was prepared. The sugar content of this sugar leaching solution was adjusted to 20 brix using water, and then commercially available dry yeast Saccharomyces cerevisiae cerevisiae ) was added to 1% to proceed with alcohol fermentation. After completion of the alcoholic fermentation terminated by adjusting the alcohol content of 6% was added jongcho proceed 20 days the acetic acid fermentation vinegar, fermented roots Aralia cordata (Aralia continentalis fermentation vinegar).

2. Production of poisonous pickles

The poisonous leaves used in this experiment were purchased from the cultivation farms of Deokchi-myeon, Imsil-gun, Jeollabuk-do, and used for the raw materials harvested in early April 2018. The poisonous leaves were well trimmed, and the soil or foreign substances were washed three times with water and removed cleanly. Then, the leaves were supported on a plate and drained for about 1 hour. 1%, 3%, 5% salt water and 0.1%, 0.3%, and 0.5% calcium chloride (CaCl ₂ ) were marinated for about 12 hours to prevent softening, followed by rinsing in running water for dehydration for about 1 hour. The product was prepared with a poisonous leaf pickled with 3% brine and 0.3% CaCl ₂ through a preference survey. The production of pickles was prepared by mixing the soy sauce and red pepper paste content ratios as shown in Table 1 below, and then proceeding during the storage period of 0 days, 15 days, 30 days, 60 days, and 90 days.

Producing content ratio of grated pickles (g) Ingredient (g) sample SJ-1 SJ-2 RJ-1 RJ-2 SJ+RJ Soy sauce 50 150 - - 50 Kochujang - - 50 150 50 Sugar 10 10 10 10 10 water 5 5 5 5 5 Mirim 5 5 5 5 5 Poisonous Root Fermented Vinegar 2.5 2.5 2.5 2.5 2.5 Pickled poison leaves 500 500 500 500 500

3. Experimental method of pickles

(1) Physicochemical properties

For pH, proper acidity and salinity measurement, the supernatant was used by diluting the sample in the dough state with a blender 10 times. The pH was measured by directly inserting a pH meter, and the titratable acidity was neutralized and titrated to pH 8.4 by adding 0.1N NaOH, and the number of mL consumed was measured and expressed as a content (%). Salinity was measured using a digital salinometer after taking a certain amount of the supernatant. All analyzes were repeated three times and expressed as an average value.

(2) Organization chart (hardness) analysis

The organization chart analysis was measured using a texture analyzer. The measurement conditions were determined from the obtained TPA (Texture Profile Analysis) Curve, and repeated three times using a Cylindrical probe.

(3) Microbiological properties

After sterilization by adding a sterilized 0.85% Saline solution by a 10-fold dilution method of the sample weight, an experiment was performed by diluting in steps. In the case of the total number of bacteria, the diluted samples were inoculated using PCA (Plate Count Agar) medium, and then cultured at 30°C for 48 hours, followed by counting. In the case of lactic acid bacteria count, after the same treatment as the analysis method of total bacteria count, the mixture was well mixed using BCP medium, hardened, and cultured at 37°C for 48 hours to count yellowish colonies (organic acid-producing bacteria). At this time, the number of colonies of the counted bacteria was expressed in Colony Forming Unit (log CFU/g) per 1 g of the sample.

(4) chromaticity measurement

For chromaticity measurement, samples crushed with a blender were placed in a petri dish, and L (Lightness), a (Redness/Greenness), and b (Yellowness/Blueness) values were measured using a color difference meter. It is represented by.

(5) DPPH radical scavenging ability and total polyphenol content

DPPH radical scavenging activity was measured by modifying the method of Blois. After mixing 150 μl of 0.1 mM DPPH solution and 50 μl of sample and reacting in the dark for 30 minutes, absorbance was measured at 530 nm. The content was calculated by DPPH radical scavenging capacity (%) = 1-(sample absorbance/control absorbance) x 100.

Total polyphenols were analyzed according to the Folin-Denis color development method. After adding 2 mL of 2% Na ₂ CO ₃ to 100 μl of each sample, and then standing at room temperature, 200 μl of 50% Folin reagent (2N) was mixed and left at room temperature for 30 minutes, and absorbance was measured at 750 nm. A standard calibration curve was prepared using gallic acid as a standard, and the total polyphenol content was quantified.

(6) Sensory test

The sensory test was conducted by selecting 15 researchers from Imsil Cheese & Food Research Institute as sensory agents, and scored using a 9-point scale. In order to eliminate the prejudice in the sample number, the arrangement of the sample was carried out by displaying the 3 digit number obtained using a random number table, and the test items were Color, Flavor, Taste, and Texture. ) And Overall acceptability were evaluated.

Example 1. Physicochemical properties

Changes in pH, acidity and salinity according to the mixing ratio and storage period of poisonous pickles are shown in FIGS. 1 to 3. The pH decreased as the storage period elapsed, and the soy sauce pickles showed less reduction than the pepper paste pickles. This reason is considered to be the same as the reason that the pH change of the soy sauce pickles is less than that of the salt pickled pickles due to the buffering action of sugar and protein contained in red pepper paste. The acidity increased slowly in all sample groups with the aging period. Changes in salinity tended to decrease slightly with increasing storage period, but remained at the end of storage, similar to the initial storage period.

Example 2. Organization chart analysis (hardness)

The mixing ratio of the hard pickled jangaj ingredients and the amount of hardness change according to the storage period are shown in FIG. 4. The hardness gradually increased as the storage period elapsed, indicating a certain level on the 90th day of storage. The hardness increases temporarily due to the elution of the pickles and the inhibition of the softening enzyme action due to the salt inside the pickles, and is shown at a certain level afterwards.

Example 3. Microbiological properties

Changes in microbiological properties according to the mixing ratio and storage period of poisonous pickles are shown in FIGS. 5 and 6. The total number of bacteria increased gradually with storage period from 4 log CFU/g in the initial stage of storage in the mixed sample group to about 4.3 log CFU/g on the 60th day of storage, showing a tendency to decrease slightly after reaching the highest value. Other sample groups showed similar trends. Changes in the number of lactic acid bacteria continued to increase with aging period in all sample groups. The change in the number of lactic acid bacteria was similar to that of kimchi ripening, most of which are attached to the material itself, mainly grown in the early stage of fermentation and fermentation proceeds, and lactic acid bacteria reproduce and produce organic acid.

Example 4. Change in chromaticity

Table 2 shows the blending ratio of the raw pickles and the color change according to the storage period. Lightness, redness, and yellowness of all sample groups showed a tendency to gradually increase with increasing storage period from the beginning of storage and then decrease at 60 to 90 days after storage. The reason for this is seen as the effect of changes in the color of the intestine.

Change of chromaticity by storage period of poisonous pickles sample Chromaticity Storage period (days) 0 15 30 60 90 SJ-1 L -76.93 -77.86 -79.89 -78.39 -81.88 a -0.19 -0.3 5.59 8.25 6.62 b 13.77 18.31 15.87 12.80 12.04 SJ-2 L -79.77 -69.26 -83.6 -78.5 -74.16 a 2.63 3.85 5.61 4.96 3.35 b 9.19 10.73 13.57 11.10 11.01 RJ-1 L -53.47 -53.41 -55.85 -65.69 -68.08 a 0.31 2.33 3.61 4.20 3.41 b 13.74 10.51 11.02 18.39 13.32 RJ-2 L -58.39 -58.50 -58.69 -60.17 -64.25 a 2.96 4.96 5.52 4.96 4.24 b 12.80 17.01 16.42 17.71 15.11 SJ+RJ L -61.88 -54.16 -55.08 -55.69 -52.47 a 3.62 6.35 5.41 4.85 3.98 b 12.04 13.32 17.01 16.35 15.12

Example 5. DPPH Radical Erasing ability And total polyphenol content

Table 3 shows the DPPH radical scavenging capacity and total polyphenol content of pickles. The total polyphenol content was highest in the RJ-2 group, and the DPPH content was highest in the RJ-1 group, indicating that the red pepper paste picket group had higher antioxidant activity than the other sample groups.

DPPH radical scavenging ability and total polyphenol content of poisonous pickles division sample SJ-1 SJ-2 RJ-1 RJ-2 SJ+RJ Total polyphenol
(mg GAE/g) 54.85±0.05 58.30±0.14 92.39±0.00 94.43±0.28 75.15±0.23 DPPH radical scavenging ability (%) 11.66±3.26 12.91±4.51 15.92±2.76 11.91±4.25 12.49±3.40

Example 6. Sensory test

Table 4 shows the preference of pickles. The color, aroma, taste and texture were highest in the soy sauce pickles group, and overall preference was high in the samples of the pepper paste pickles and mixed groups. In the overall preference, SJ-2 and SJ+RJ samples were the highest.

Of the two samples with high preference, it was determined that the polyphenol of Example 5 and SJ+RJ pickles with higher antioxidant activity were suitable in terms of both quality and preference.

Investigate the preference of the pickled pickles Sensual character sample SJ-1 SJ-2 RJ-1 RJ-2 SJ+RJ color 6.09 6.17 5.10 4.98 7.05 incense 6.96 6.57 6.01 6.18 6.15 flavor 5.91 6.38 5.13 6.19 6.27 Organization 5.90 6.29 6.55 6.25 6.47 Overall preference 5.89 6.99 4.99 6.26 6.96

Example 6. Depending on the type of vinegar Poisoning Sensory test of pickles

Toxic pickles prepared by the method of Preparation Example 1, to prepare the pickled pickles by the method of 1, in step (5), commercially available pickled pickles using apple cider vinegar and brown rice vinegar (Comparative Examples 1 and 2) A sensory test was conducted.

According to the type of vinegar Investigate the preference of the pickled pickles Sensual character Preparation Example 1 (poisonous vinegar) Comparative Example 1 (apple vinegar) Comparative Example 2 (brown rice vinegar) color 7.05 7.00 6.90 incense 6.15 5.64 5.81 flavor 6.27 5.79 5.68 Organization 6.47 6.30 6.40 Overall preference 6.96 6.33 6.48

As a result, it was confirmed that the preparation of the poisonous pickles using the poisonous vinegar was more preferred in terms of aroma, taste, and overall preference than the use of other types of vinegar in the production of the poisonous pickles.

Claims (5)

(1) ripening by adding sugar to the poisonous root, followed by filtration to prepare a poisonous sugar leachate;
(2) Saccharomyces cerevisiae in the poisoning diluent to which water was added to the poisoning sugar leach prepared in the step (1). cerevisiae ) preparing an alcoholic fermentation product by inoculating the strain followed by alcohol fermentation;
(3) adding a vinegar to the alcoholic fermentation product prepared in the step (2), followed by acetic acid fermentation to prepare a toxic vinegar;
(4) pickling a poison leaf in a mixture of salt and calcium chloride in water; And
(5) Preparation of a poisonous pickle, characterized in that it comprises a step of mixing soy sauce, red pepper paste, sugar, water, sake and the poisoned vinegar prepared in the step (3) in the pickled poison leaf of the step (4). Way. According to claim 1, wherein the step (5) is 45~55 g of soy sauce, 45~55 g of hot pepper paste, 8~12 g of sugar, 4~6 g of water, 4~6 g of sake and A method for producing poisonous pickles, characterized by mixing 2 to 3 g of poisonous vinegar. According to claim 2,
(1) adding 50-70% (w/w) sugar compared to the poisonous root to the poisonous root, aging, and filtering to prepare a poisonous sugar leachate;
(2) Saccharomyces cerevisiae in the poisoning diluent adjusted to 18-22 brix by adding water to the poisoning sugar leach prepared in the step (1). cerevisiae ) preparing an alcoholic fermentation product by inoculating the strain followed by alcohol fermentation;
(3) adding a vinegar to the alcoholic fermentation product prepared in the step (2), followed by acetic acid fermentation to prepare a toxic vinegar;
(4) pickling a poison leaf in a mixture of 2.5-3.5% (w/v) salt and 0.2-0.4% (w/v) calcium chloride in water; And
(5) 45~55 g of soy sauce, 45~55 g of hot pepper paste, 8~12 g of sugar, 4~6 g of water, 4~6 g of sake, and the above (3) Method of manufacturing a poisonous pickle, characterized in that it comprises a step of mixing 2 to 3 g of the poisoned vinegar prepared in the step. According to claim 3,
(1) adding 50 to 70% (w/w) of sugar to the poisonous roots compared to the poisonous roots, and then aging at 20 to 25° C. for 25 to 35 days, followed by filtering to prepare a poisoned sugar leachate;
(2) Saccharomyces cerevisiae in the poisoning diluent adjusted to 18-22 brix by adding water to the poisoning sugar leach prepared in the step (1). cerevisiae ) After inoculating the strain, preparing an alcoholic fermentation product of 5 to 7% by alcohol fermentation at 28 to 32°C for 3 to 4 days;
(3) adding a vinegar to the alcoholic fermentation product prepared in the step (2) to produce acetic acid fermentation at 28-32° C. for 18-22 days to prepare a toxic vinegar;
(4) pickling a poison leaf in a mixture of 2.5-3.5% (w/v) salt and 0.2-0.4% (w/v) calcium chloride in water for 10-14 hours at 20-25°C; And
(5) 45~55 g of soy sauce, 45~55 g of hot pepper paste, 8~12 g of sugar, 4~6 g of water, 4~6 g of sake, and the above (3) Method of manufacturing a poisonous pickle, characterized in that it comprises a step of mixing 2 to 3 g of the poisoned vinegar prepared in the step. Claim 1 to 4, the poisonous pickles produced by the method of any one of claims.

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