KR20200095009A - Composition for Gomchi(Ligularia fischeri) Salting & Manufacturing Method the Same Product - Google Patents

Abstract

The present invention relates to a composition for pickled ligularia fischeri and a method for preparing pickled ligularia fischeri containing the same. The method includes: a ligularia fischeri raw material pretreatment step; a herbal medicine preparation step; a step of preparing a seasoning liquid containing unsaturated fatty acid; a seaweed extract liquid preparation step; a step of performing ripening after pickling ligularia fischeri with the herbal medicine, the seasoning liquid, and a shellfish extract liquid; and a step of bottling and sterilizing the pickled ligularia fischeri. The present invention contains the herbal medicine component along with the unsaturated fatty acid of the seasoning liquid and the functional components of the seaweed and shellfish extract liquids. Accordingly, healthful pickled ligularia fischeri can be provided.

Description

Composition for pickling Gomchi and method for producing pickled gomchi {Composition for Gomchi(Ligularia fischeri) Salting & Manufacturing Method the Same Product}

The present invention relates to a composition for pickling gomchwi and a method for producing pickled gomchwi including the same. More specifically, the pretreatment step of the gomchwi raw material, the production step of the herbal liquid, the production step of the seasoning liquid containing the unsaturated fatty acid, the production step of the seaweed shellfish extract, and the above-mentioned herbal liquid and unsaturated fatty acid in the gomchwi. It consists of a step of aging after pickling Gomchwi with seasoning liquid and seaweed shellfish extract, and sterilizing the pickled Gomchwi by bottled wheat.

The present invention contains the ingredients of the herbal medicine and the unsaturated fatty acid of the seasoning solution and the functional ingredients of the seaweed shellfish extract, so that it is possible to provide good pickles for the body.

Ligularia fischeri is a dicotyledonous plant as a perennial plant of the Asteraceae family. It is well known as a wild vegetable with a unique flavor that grows naturally in the cool high mountains of Northeast Asia. Young leaves of Gomchwi are picked and eaten with wraps or seasoned, and mature Gomchwi leaves are also made with kimchi, pickles, or pickles. Gomchwi is good for improving your appetite and recovering from fatigue such as stiffness, and it has a lot of beta-tacarotene and vitamin C, so it is effective for anti-cancer, improves blood circulation, and is good for the treatment of cough and asthma, and it is also effective for relieving back pain and joint pain.

Salting is a main ingredient of salt, soy sauce, and vinegar pickled or seasoned with salt, paste, sugar, etc., using vegetable raw materials such as vegetables or fruits as the main ingredient in the food code. The nutritional components of pickles are known to have little protein or fat, but very high in fiber and relatively rich in vitamins and minerals. Also, various organic acids and alcohols are produced during fermentation and aging process to increase appetite and are known to be rich in beneficial lactic acid bacteria in the body.

Unsaturated fatty acid is a glyceride composed of an even number of about 12 to 20 carbon atoms and is widely distributed in animals and plants. Unsaturated fatty acids in plants include linoleic acid, alpha-linolenic acid (ALA), gamma-linolenic acid, oleic acid, and arachidonic acid. , Corn oil, flaxseed oil, grapeseed oil, sunflower seed oil), avocado, olive, and nuts (pine nuts, walnuts). Unsaturated fatty acids in fish are omega-3 fatty acids, which are widely distributed in blue fish such as α-Linolenic Acid (ALA), Eicosapentaenoic acid (EPA), Doca hexaenoic acid (DHA), and Nisnic acid. Contains. Omega 6 fatty acids are distributed in cooking oils (beans, corn, grape seeds, sunflower seeds, sesame seeds, etc.), and include gamma linolenic acid and arachidonic acid. Omega 9 fatty acids are found in olives and are also called oleic acid. Unsaturated fatty acids are rich in essential fatty acids that cannot be synthesized in the body, which lowers the level of low-density cholesterol (LDL), which is bad cholesterol that blocks blood vessels, and increases the level of high-density cholesterol (HDL), which is good for the body with antioxidant and anti-inflammatory properties. Do it. In addition, it is good for antioxidant activity, cardiovascular health, activation of cell metabolism, improvement of memory, promotion of brain function and prevention of depression.

Seaweed is largely divided into three types: brown algae such as kelp, seaweed, fusiformes, and yam, red algae such as laver and agar, and green algae such as green algae. Of the 500 species of seaweed inhabiting Korea, more than 50 species are used for food, and the seaweeds that are favorite to eat are seaweed, seaweed, kelp, green seaweed, tot, majaban, and hearing. Algae, an alkaline food, contains a lot of protein, sugar, vitamins, and minerals. The ingredients of seaweed are composed of amino acids such as glutamic acid, aspartic acid, alanine, and glycine, unsaturated fatty acids, and dietary fiber. Seaweed clears the blood, inhibits the production of active oxygen, and is rich in dietary fiber, which is good for preventing constipation. It is helpful in preventing the occurrence of various adult diseases such as high blood pressure and arteriosclerosis and various cancers such as bowel cancer. Iron contained in seaweed prevents anemia, and fucoidan in brown algae acts as antithrombotic like heparin.

Shells are inorganic secretion formations that wrap and protect mollusks from mollusks, and are shells such as oysters, abalones, shellfish, and scallops, and inorganic salts (calcium carbonate 90-95%, calcium phosphate 1-2%, magnesium carbonate). 0.5% or less) and proteinaceous conchiolin. The stratum corneum of the shell is made of light protein of conchiolin, and the neungju layer is made up of crystal pillars of carbonated lime as the white part in the middle layer, and the nacre is the inner layer of the shell, consisting of multi-layered thin layers, with glossy lime and It consists of conchiolin. Shells are used as paints, mordants, fertilizers, etc. as ash, antacids, and burned shellfish, and various types of shells are also used as materials for shellfishing. On the other hand, if you look at the prior art related to pickling gomchwi, Korean Patent Publication No. 10-2016-0024656 (pickling gomchwi seasoning containing fruit juice and its manufacturing method) is the preparation step of preparing gomchwi, production of soy sauce base liquid, mixing step of herbal base liquid, and fruit. In the Gomchwi aging step through the liquid mixing step, the heating boiling step, the additional seasoning mixing step, and the seasoning sauce mixing step, the Gomchwi marinated sauce is aged at 10 to 25℃ for 40 to 80 days so that it evenly penetrates the Gomchwi tissue. Is improved.

Korean Registered Patent No. 10-1064500 (method for producing pickled wild vegetables) is a fermentation broth production step of aging and fermentation after mixing wild vegetables with honey and wild vegetable extract, a wild vegetable preparation step of removing foreign substances by washing the wild vegetables and then removing water, It is a method for producing pickled wild vegetables, characterized in that it consists of a mixing step of mixing soy sauce, sugar, and fermentation solution of wild vegetables with wild vegetables, a pickling step of aging the wild vegetables mixture, a low-temperature aging step of pickled wild vegetables, and a refrigerating aging step of the low-temperature aging wild vegetables.

Korean Patent Registration No. 10-1392552 (pickled gomchwi seasoning containing plum liquid and its manufacturing method) is a preparation step of washing gomchwi with water; Soy sauce, water, vinegar, cheongju, kelp, shiitake mushrooms, garlic, ginger, boiled and cooled to prepare a soy sauce base solution; Eumnamu, gasiogapi, angelica, gogija, cinnamon, baekbongryeong, dermis, sancho, licorice is mixed with water and heated to heat the herbal base liquid mixing step; A mixed base liquid aging step of aging the soy sauce base liquid and the herbal base liquid; Preparing a plum liquid mixed base liquid by mixing plum extract with the mixed base liquid; A plum liquid mixed base liquid aging step of aging the plum liquid mixed base liquid to make a plum mixed base liquid; A heating simmering step of boiling and simmering the aged plum liquid mixture base liquid to prepare a Gomchwi-pickled sauce; A seasoning mixing step of putting the gomchwi into a container and then adding the pickled gomchwi seasoning thereto to mix; And Gomchwi aging step of ripening the Gomchwi marinated Gomchwi marinated sauce at room temperature. However, these prior art technologies are different from the present invention.

Korean Patent Registration No. 101064500 (Manufacturing method of pickled wild vegetables) Korean Patent Publication No. 10-2016-0024656 (Pickled Gomchwi seasoning containing fruit liquid and its manufacturing method) Korean Patent Registration No. 10-1392552 (Pickled Gomchwi seasoning containing plum liquid and its manufacturing method)

Quality Characteristics and Physiological Activity of Pickled Wild Vegetables (Master's Thesis Kim Deok-jin, Andong University) 2015. 53P Development of health functional food using gomchwi, Gyeonggi Science and Technology Promotion Agency (2012.8~2015.8) Antioxidant and anti-inflammatory activity of hot water extract of Gomchwi (v.24 no.6 ,pp. 834-841, 2017)

Pickled food is a representative side dish in Korea and occupies an important part of dietary life, but research and development based on the quality characteristics and seasoning technology of processed pickled food is insufficient. In general, gomchwi is eaten by cooking with herbs or pickled with salt and then aged with seasoning and eaten as a side dish. However, conventional pickles of leafy vegetables contain excessive salt and sugar, so they are not suitable for diabetics or hypertensive patients, and are not suitable for the trend of preferring low-salt foods. In other words, because of the high salinity and sugar content, it is recognized as a problem in terms of palatability and health, and consumers avoid it, so that pickled foods with low salinity and sugar content are required.

An object of the present invention is to provide a pickled gomchwi seasoning and a method of manufacturing the same, which has excellent texture, taste, aroma, and preference while maintaining low salinity and sugar content, and that patients with adult diseases can safely eat it.

The present invention relates to a pretreatment step of a gomchwi raw material, a step of preparing a herbal liquid, a step of preparing a seasoning liquid containing an unsaturated fatty acid, a step of preparing a seaweed extract, and a seasoning liquid and a seaweed shellfish extract after pickling and aging It consists of a step and a step of sterilizing the bottling and wheat pickles.

The present invention contains ingredients of herbal medicine and unsaturated fatty acids of seasoning solution and functional ingredients and minerals of seaweed shellfish extract, so that it can provide good pickles for the body.

1 is a manufacturing process diagram of the present invention.
Figure 2 is a photograph of the Gomchwi-pickled product of the present invention.
Figure 3 is the contents of pickled gomchwi.
Figure 4 shows the antioxidant activity of pickled gomchwi.

The present invention relates to a pretreatment step of a gomchwi raw material, a step of preparing a herbal liquid, a step of preparing a seasoning liquid containing an unsaturated fatty acid and seaweed extract, a step of aging after pickling a gomchwi with the seasoning liquid and shellfish extract, and It consists of sterilizing the bottling wheat.

1. Pre-treatment stage of Gomchwi

A) Raw material sorting

Gomchwi is purchased from Kirin Nonghyup, Inje-gun, which is produced from May to July in Inje, Gangwon-do, and selects non-edible parts such as breast and beolye leaves, and cuts the stem into 6~7cm long. The criteria for selection depend on the type, maturity, size, and color, and the conditions of the production site and the working environment must also be considered.

B) washing operation

The selected raw materials are immersed in the primary wash basin using a washing table or a washing conveyor to remove pests, microorganisms, pesticides, and foreign substances adhering to the raw materials, followed by secondary water spray washing, and third ultrasonic washing, and then watering. Remove (dehydration) Washing is an important operation for food hygiene, improving quality such as maintaining freshness and maintaining cleanliness. Washing methods include immersion washing, stirring washing, spray washing, and ultrasonic washing.

C) Blanching work

Branching in 0.3% salt water at 90±5℃ for 3~5 minutes softens the tissue, fixes the pigment, removes bitter taste, and gives sterilization effects. After boiling, immediately cool it to room temperature with cold water (if it is not cooled immediately, it will fade, resulting in poor quality).

The purpose of blanching is to destroy oxidative enzymes in the living body to prevent deterioration during processing, to soften the tissue to facilitate filling (packing), and to reduce the sterilization effect by heat treatment, foreign matter removal, and astringency. It increases the skin, makes peeling easier and finishes washing.

After boiling, naturally dehydrate for 1 hour in a dehydrating container (e.g. 25kg → 35kg (140%) sodium bicarbonate (NaHCO ₃ ) 0.05~0.1%: When using 0.05~0.1% of sodium bicarbonate: adjust the concentration of sodium bicarbonate in boiling water 4 times the weight of gomchwi, Depending on the type, amount, and maturity, you should boil it with the naked eye and touch for about 30 seconds to 3 minutes, and you must use a stainless steel container, an aluminum container, or a pan-ranging container to remove the astringency. At the same time, it has the effect of maintaining green color and softening slightly hardened stems or leaves.

2. Herbal Medicine Manufacturing Step

A) Ingredients for herbal medicine

Shiitake mushrooms, kelp, astragalus, and licorice are purchased at the Gyeongdong Market and washed, and then 1kg of each raw material is added and 10kg of purified water is mixed for extraction.

B) Herbal medicine manufacturing

Put the measured purified water in a heating pot, add washed shiitake mushrooms, kelp, astragalus, licorice and extract for 1 hour. Turn on the heat in a heating pot over medium heat (80±5℃) and simmer for 1 hour gently (take out the kelp first at 30 minutes). The extracted raw material and herbal liquid are separated and filtered to obtain 10 kg of herbal liquid.

3. Seasoning manufacturing stage

A) Seasoning liquid ingredients

Herbal liquid, flavored soy sauce (target product), noodle soup (Ottogi product), vinegar (CJ product), Jocheong (Cheongjeongwon product), brown sugar (Qwon product), dermis (Jeju Dosan), unsaturated fatty acid (P company product), It consists of seaweed extract (Wando Sea Food) and shell extract (self-made). Unsaturated fatty acids include linoleic acid, alpha linolenic acid (ALA), gamma linolenic acid (GLA), oleic acid, arachidonic acid, EPA, DHA, nisinic acid, and oleic acid. Any one or two or more extracts selected from these unsaturated fatty acids may be selectively used depending on price or market supply and demand conditions. In addition, the seaweed extract may be used any one or two or more extracts selected from seaweed, seaweed, kelp, and tot. In the case of self-produced seaweed extract, 5-10 parts by weight of seaweed powder selected from one or two or more seaweed powder selected from tot, kelp, seaweed, and seaweed is added and boiled at 60 to 80°C for 1 to 3 hours at the beginning, and then 5 to 15 at the later stage. After boiling for a minute at 100 ℃, make seaweed extract.

B) Seasoning liquid manufacturing step

10 to 50 parts by weight of herbal medicine, 5 to 10 parts by weight of flavored soy sauce, 5 to 10 parts by weight of noodle soup, 1 to 3 parts by weight of vinegar, 1 to 5 parts by weight of jocheong, 1 to 5 parts by weight of brown sugar, Put it in and boil it over medium heat (80±5℃), boil it for another 10 minutes and turn off the heat. With the fire turned off, 0.1 to 0.5 parts by weight of unsaturated fatty acid, 1 to 5 parts by weight of seaweed extract, 1 to 5 parts by weight of shellfish extract, and 1 to 5 parts by weight of the washed dermis are added and stirred to obtain a seasoning liquid when the seasoning liquid source is cooled. . The standard quality is checked by measuring the pH of the seasoning liquid source of 6.5 to 6.8, the salinity of 1.5 to 2.0%, and the sugar content of 4 to 6 Brix. In the above, the unsaturated fatty acids include linoleic acid, alpha-linolenic acid, gamma linolenic acid, oleic acid, and arachidonic acid contained in nuts of vegetable oil (soybean oil, corn oil, flaxseed oil, grape seed oil, sunflower seed oil, avocado, olive). In addition, EPA, DHA, nisinic acid, etc. in fish can be used.

4. Shellfish extract manufacturing step

A) Shellfish pretreatment stage

Shell extract may be used by mixing any one or two or more of shells such as oysters, abalone, clams, and scallops. Among them, abalone by-products that are easy to work with and have a good appearance were used to first separate the meat, and then washed several times with purified water to remove impurities adhering to each of these shells, 1 kg. The abalone shell was baked at 100 to 500°C so that minerals such as calcium could be easily eluted, and then 0.5 kg of stone crystal was made. In addition, it is possible to use the seokgyeolmyeong (abalone shell) baked as described above by making a powder in an appropriate size.

B) Separation of Seokgyeolmyeong extract

To 0.5 kg of roasted seokgyeolmyeong or roasted seokgyeolmyeong powder, 5-10 times of purified water was added and boiled at 60-80℃ for 1 to 3 hours at the beginning, and then boiled at 100℃ for 5-15 minutes in the latter half, and then the extract of seokgyeolmyeong was separated. .

5. Salting step

A) As described above, mix the branching gomchwi with herbal, flavored soy sauce, noodle soup, vinegar, jocheong, brown sugar, unsaturated fatty acid, seaweed extract, shellfish extract, and seasoning liquid including dermis according to each ratio.

B) Gomchwi pickles are mixed with the branched gomchwi and the seasoning liquid in a ratio of 35 to 45 parts by weight: 55 to 65 parts by weight.

6. Aging stage

A) Ripen the Gomchwi pickled as above as follows.

B) It is recommended to mature for 10-20 days at 10℃ or less. Keep refrigerated for 12 months at a storage temperature of 3 ±2 ℃.

C) Quality inspection is to check the state of the broth, the taste of the seasoning, the degree of maturation of the gomchi, softening of the texture, the harmony of the taste, and the color of the gomchi.

7. Bottling & sterilization step

A) After ripening, gomchwi pickles are bottled in a certain amount (300g) in containers and sterilized (85℃, 30 minutes), and then immediately cooled to below room temperature (20℃).

B) Quality check: Check the condition of seasoning liquid, the degree of maturation of Gomchwi, softening of the texture, harmony of taste, and the color of Gomchwi.

C) Sterilization Purpose: This is an operation to inhibit the growth of microorganisms and prevent quality changes in the contents of pickled gomchwi.

8. Inspection & packaging step

A) The final pickles of Gomchwi are packaged and shipped after self-quality inspection.

B) Quality check: Self-quality control standards (sality, pH, sugar content, microorganisms), sensory tests (color, flavor, texture, overall preference) are conducted.

<Example 1>

Buy 2kg of Gomchwi from Inje, Gangwon-do, select the non-edible part, cut the stem into 6~7cm lengths, wash 1-3 times, remove the waters, and branch. Branching was performed at 90±5° C. for 3 to 5 minutes in 0.3% salt water to soften the tissue and cool to room temperature. After blanching, naturally dehydrate for 1 hour in a dehydrating container. When using 0.05~0.1% of sodium bicarbonate (NaHCO ₃ ), adjust the concentration of sodium bicarbonate in boiling water 4 times the weight of Gomchwi, add Gomchwi, and blanch while judging by the naked eye and touch for about 30 seconds to 3 minutes. Buy shiitake mushrooms, kelp, astragalus, and licorice at the Gyeongdong Market, wash them, add 1kg of each raw material, mix 10kg of purified water, and boil for 1 hour over medium heat (80±5℃) in a heating pot. Rescue). The extracted raw material and the herbal liquid were separated and filtered to obtain 10 kg of the herbal liquid.

Seaweed extract was put in 5-10 parts by weight of seaweed seaweed powder and boiled at 60-80℃ for 1 to 3 hours at the beginning, and then boiled at 100℃ for 5-15 minutes in the latter half, and then seaweed extract was made. 25 parts by weight of herbal solution, 7.5 parts by weight of flavored soy sauce, 7.5 parts by weight of noodle soup, 2 parts by weight of vinegar, 3 parts by weight of jocheong, 3 parts by weight of brown sugar, weighed and put into a heating pot and boiled over medium heat (80±5℃) Boil it for another 10 minutes and turn off the heat. With the fire turned off, 0.25 parts by weight of unsaturated fatty acid, 2.5 parts by weight of seaweed extract, 2.5 parts by weight of shellfish extract, and 2.5 parts by weight of washed dermis were added and stirred to cool, and then a seasoning liquid was obtained.

The shell extract was washed several times with purified water using an abalone shell to remove impurities attached thereto to obtain 1 kg of each of these shells. The abalone shell was baked at 100 to 500°C so that minerals such as calcium could be easily eluted, and then 0.5 kg of stone crystal was made. To 0.5 kg of roasted seokgyeolmyeong, 5 to 10 times purified water was added and boiled at 70℃ for 2 hours in the beginning, and then boiled at 100℃ for 10 minutes in the latter part, and the extract of seokgyeolmyeong was separated. As described above, the branching gomchwi is mixed with herbal liquid, flavored soy sauce, noodle soup, vinegar, jocheong, brown sugar, unsaturated fatty acid, seaweed extract, shellfish extract, and seasoning liquid including dermis according to each ratio.

The pickled gomchwi was mixed with the branched gomchwi and the seasoning liquid in a ratio of 35 to 45 parts by weight: 55 to 65 parts by weight. Gomchwi pickled as described above was aged at 10°C or less for 15 days while maintaining refrigeration at 3±2°C for 12 months. 300g of pickled gomchwi is bottled in containers, sterilized at 85℃ for 30 minutes, and then cooled to 20℃ or less immediately.

<Example 2>; Changes in Taste and Physical Properties of Pickled Gomchwi by Concentration of Seasoning Solution

In the same manner as in Example 1, the pretreatment of gomchwi, preparation of herbal liquid, production of seasoning liquid, production of seaweed extract, and production of shellfish extract, were carried out through the steps of producing gomchwi, soy sauce, noodle soup, vinegar, jocheong, brown sugar, unsaturated fatty acid, Seaweed extract, shellfish extract, and seasoning liquid containing the dermis were mixed in the same ratio as in Example 2-1, Example 2-2, Example 2-3, Example 2-4, and Example 2-5. Finally, the ratio of Gomchwi and seasoning liquid was mixed in a ratio of 35-43: 57-65.

<Test Example 1>: Measurement of sensory and physical properties by shelf life of pickled gomchwi

An accelerated test according to the 5-point symbolic scale method according to 60±2℃ and storage period (0, 10, 20, 30, 40 days) was conducted to obtain a Q ₁₀ value. The predicted results are shown in Table 2.

In other words, according to the 5-point preference scale method, as a result of measuring property, color, flavor, viscosity, surface dry mold, and overall preference based on 3 points of the quality limit, it was evaluated as more than 3.0 points of the quality limit until the 30th day of the accelerated storage period. From the 40th day, the quality has deteriorated to 3.0 points or less of the quality limit, resulting in aroma (general use: 2.75 points; department store use: 2.88 points), physical properties (general use: 3.00 points, department store use: 2.88 points) and overall preferences (department store use: 3.00). I could see the change. In particular, surface-dried mold is stored for up to 40 days. It is considered to be microbiologically safe as it does not cause mold. Therefore, if 30 days is determined as the quality limit (3 points) and the quality change (Q) is converted to a room temperature of 20℃ and calculated as a Q ₁₀ value: 30 days × 2 times × 2 times × 2 times × 2 times = 240 days × 0.8 (safety factor) = 384 days (12.8 months) could be predicted as the shelf life (quality life). In the case of pickled foods, they are usually stored in refrigerated storage (below 10℃), so it is expected that a quality maintenance period of 18 months or longer is possible. As a control group, properties, physical properties, color, aroma, taste, surface dry fungus, and overall preference were found to be superior to those of Gomchwi pickles (manufactured by O) distributed in the market. This phenomenon is probably due to water-saturated fatty acids, seaweed extracts and shellfish extracts contained in the seasoning liquid.

Sensory and physical properties of Gomchwi-pickled by shelf life Item\ storage period 0 days 10 days 20 days 30 days 40 days Appearance General use 5.00 5.00±0.00 ^a 4.50±0.53 ^a 4.25±0.46 ^a 3.75±0.46 ^a Department store 5.00 5.00±0.00 ^a 4.38±0.52 ^a 4.13±0.35 ^a 3.75±0.46 ^a Color General use 5.00 4.50±0.53 ^a 4.25±0.46 ^a 3.75±0.46 ^a 3.63±0.52 ^a Department store 5.00 4.75±0.46 ^a 4.38±0.52 ^a 3.88±0.35 ^a 3.38±0.52 ^a incense General use 5.00 4.13±0.64 ^a 3.75±0.46 ^a 3.38±0.52 ^a 2.75±0.46 ^a Department store 5.00 4.50±0.53 ^a 3.3±0.52 ^a 3.63±0.52 ^a 2.88±0.35 ^a flavor General use 5.00 5.00±0.00 ^a 4.50±0.53 ^a 4.00±0.00 ^a 3.75±0.46 ^a Department store 5.00 5.00±0.00 ^a 4.38±0.52 ^a 4.13±0.35 ^a 3.63±0.52 ^a Properties General use 5.00 4.63±0.52 ^a 3.88±0.35 ^a 3.50±0.53 ^a 3.00±0.53 ^a Department store 5.00 4.50±0.53 ^a 3.75±0.46 ^a 3.38±0.52 ^a 2.88±0.35 ^a Surface dry mold General use 5.00 5.00±0.00 ^a 5.00±0.00 ^a 5.00±0.00 ^a 4.00±0.00 ^a Department store 5.00 5.00±0.00 ^a 5.00±0.00 ^a 5.00±0.00 4.00±0.00 ^a Overall preference map General use 5.00 4.38±0.52 ^a 4.00±0.53 ^a 3.88±0.35 3.13±0.83 ^a Department store 5.00 4.50±0.53 ^a 3.88±0.35 ^a 3.50±0.53 3.00±0.53 ^a

<Test Example 2>: Antioxidant activity

For each sample, the total phenol content was measured from a standard curve prepared using gallic acid by measuring absorbance at 750 nm using a spectrophotometer (Spectronic 2D) by the Folin-Ciocalteu method. The total phenol content of the present invention was higher than that of the control group. The total flavonoid content was obtained by diluting each prepared sample 50 times with a filter of 0.45 μm, and then 0.5 ml was dispensed into a test tube, 1.0 ml of diethylene glycol and 0.01 ml of 1N-NaOH were added, and then 1 in a 37°C constant temperature water bath. After leaving for a period of time, the absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D), and the results are shown in FIG. 2. At this time, the total flavonoid content was calculated from a standard curve prepared using Rutin. Compared to the control group, the present invention had a higher total flavonoid content. For the prepared extract sample, the antioxidant activity was measured by analyzing DPPH radical scavenging activity and ABTs radical scavenging activity by a known method. It can be seen that the present invention exhibits excellent antioxidant activity compared to the control group.

Antioxidant activity division Example
2-1 Example
2-2 Example
2-3 Example
2-4 Example
2-5 Control Polyphenol content (㎍/㎖) 145.5 135.8 131.2 136.4 115.5 120.1 Flavonoids
(mg/kg) 16.2±
2.1 15.9±
3.2 15.5±
4.3 14.2±
3.1 13.6±
2.1 9.8±
1.7 DPPH radical scavenging ability (%) 31.2 30.5 29.9 28.4 27.6 19.3 ABTS radical scavenging ability (%) 45.7 42.1 41.5 41.2 39.5 29.5

From the above results, it was found that total polyphenols, total flavonoids, and antioxidant activity were superior compared to the control group (comparative example).

<Production Example>; Traditional pickled bear

Wash Gomchwi under running water, drain it with a sieve, and press it with a kitchen towel to completely remove the moisture. Cut the garlic into pieces, put the soy sauce ingredients and garlic in a pan and simmer over medium heat. When the edges start to boil, reduce to low heat and boil for another 7-10 minutes. Remove the kelp and cool slightly. Soak Gomchwi, then take it out and put it in an airtight container. The seasoning will be better if you dip Gomchwi in soy sauce and take it out. Pour the remaining soy sauce into an airtight container and place in a cool place for 1 day. After a day, pour only the soy sauce, pour it into a pot, and turn it off when it boils over medium heat. After cooling completely, pour it back into an airtight container. Repeat this process 2-3 times every 7 days. Let it ripen in a cool place for 2 weeks. Keep refrigerated. Gomchwi should be kept soaked in soy sauce so that the taste does not change.

The present invention contains the ingredients of the herbal medicine and the unsaturated fatty acid of the seasoning solution and the functional ingredients of the seaweed shellfish extract, so that it is possible to provide good pickles for the body.

Claims (5)

The composition for pickling gomchwi is 10 to 50 parts by weight of herbal solution, 5 to 10 parts by weight of flavored soy sauce, 5 to 10 parts by weight of noodle soup, 1 to 3 parts by weight of vinegar, 1 to 5 parts by weight of jocheong, 1 to 5 parts by weight of brown sugar , 0.1 to 0.5 parts by weight of unsaturated fatty acid, 1 to 5 parts by weight of seaweed extract, 1 to 5 parts by weight of shellfish extract, and 1 to 5 parts by weight of the dermis. The method of claim 1, wherein the unsaturated fatty acid comprises any one or two or more selected from linoleic acid, alpha-linolenic acid, gamma linolenic acid, oleic acid, arachidonic acid in vegetable oils, or EPA, DHA, nisinic acid in fish. Composition The composition for pickling gomchwi according to claim 1, wherein the seaweed extract is a seaweed extract extracted after adding purified water to any one or two or more seaweed powder selected from tot, kelp, seaweed, and seaweed, and then boiled. The composition of claim 1, wherein the shellfish extract is a shellfish extract extracted by adding purified water to the shell powder and boiling any one or two or more of shells such as oysters, abalone, clams, and scallops. The pretreatment step of the ingredients of Gomchwi, the step of preparing a herbal liquid, the step of preparing a seasoning liquid containing an unsaturated fatty acid, and the step of preparing a shellfish extract, and the above-described herbal liquid and seasoning liquid and shellfish extract containing unsaturated fatty acid in Gomchwi A manufacturing method of pickled gomchwi, consisting of the step of aging after pickling the gomchwi and sterilizing the bottling of the pickled gomchwi.

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