KR20210013451A - Method for producing Chrysanthemum zawadskii pickle using edible Chrysanthemum zawadskii - Google Patents

Abstract

The present invention relates to: a method for manufacturing Chrysanthemum zawadskii pickle manufactured by comprising a step of adding a pickle sauce, manufactured by mixing a soy sauce mixture manufactured by adding Cinnamomum verum, Glycyrrhiza uralensis, Zingiber officinale, Saccharina japonica, Allium cepa, Lentinula edodes, Levisticum officinale, and pears to soy sauce, and boiling down the same, to dried Chrysanthemum zawadskii leaves, followed by aging the same; and Chrysanthemum zawadskii pickle manufactured by the method.

Description

Method for producing Gujeolcho pickle using edible Gujeolcho {Method for producing Chrysanthemum zawadskii pickle using edible Chrysanthemum zawadskii}

The present invention is a soy sauce mixture prepared by adding cinnamon, licorice, ginger, kelp, onion, shiitake mushrooms, cinnamon sticks, and pears to soy sauce, and then drying the sauce for pickles by mixing Gujeolcho extract, Gujeolcho jocheong, vinegar, radish juice and glucose. It relates to a manufacturing method of Gujeolcho pickles, characterized in that it comprises the step of aging after adding to Gujeolcho leaves and to Gujeolcho pickles prepared by the above method.

Pickle is one of the traditional fermented foods that have been used for a long time in Korea, depending on the climate and climate with distinct four seasons, as a side dish made to preserve the taste of salt or jang in vegetables such as peppers, garlic, cucumbers, and sesame leaves.

It can be said that the history of pickles began with the first primitive pickles that mankind began to store and eat. In Korea, pickles were called Jangji or Berry, and in the early days, fruits, plants, seaweed, and root vegetables were used in the form of salted veggies. With the development of technology, the types of pickles have also been developed in various ways such as soy sauce, miso, red pepper paste, salted fish, vinegar and sake lees.

Chrysanthemum zawadskii is a kind of wild chrysanthemum, and it is named because nine nodes are formed on September 9 of the lunar calendar. In Donguibogam, it is recorded that Gujeolcho warms the inside of the body, aids in circulation and helps digestion by helping the intestinal organs exercise, and has excellent efficacy in women's diseases and neuralgia. , It is known to be effective in the treatment of indigestion, etc.

However, even though these various effects and their efficacy are very excellent, the taste of Gujeolcho is spicy, especially because it is very bitter, it is very difficult to popularize and use Gujeolcho.

Korean Patent Publication No. 2019-0078999 discloses a method for producing pickled radish soy sauce, and Korean Patent No. 1557323 discloses a method for producing pickled cheonnyeoncho, but it is different from the method for producing pickled Gujeolcho of the present invention.

The present invention was conceived by the above requirements, and the object of the present invention is to prepare pickles with improved flavor and taste using Gujeolcho with strong bitter taste, preparation of Gujeolcho pretreatment, selection of subsidiary materials, sauce preparation and aging, etc. It is to provide a manufacturing method of Gujeolcho pickles with improved quality and preference by optimizing conditions.

In order to solve the above problems, the present invention comprises the steps of (1) dipping Gujeolcho leaves in vinegar water and then taking them out and drying them; (2) preparing a Gujeolcho extract by adding water to the dried Gujeolcho, extracting and then filtering; (3) mixing godubap with malt and water for saccharification, adding the Gujeolcho extract prepared in step (2) to the filtered saccharification solution, and then concentrating to prepare Gujeolcho Jocheong; (4) preparing a soy sauce mixture by adding cinnamon, licorice, ginger, kelp, onion, shiitake mushrooms, cinnamon sticks, and pears to soy sauce, followed by decoction; (5) Mixing the soy sauce mixture prepared in step (4), Gujeolcho extract prepared in step (2), and Gujeolcho jocheong prepared in step (3) and vinegar, radish juice, and glucose to prepare a sauce for pickles step; And (6) adding the sauce for pickles prepared in step (5) to the dried Gujeolcho leaves in step (1), and then aging them. It provides a method for producing Gujeolcho pickles.

In addition, the present invention provides a pickled gujeolcho prepared by the above method.

Gujeolcho pickles prepared by the method of the present invention have the advantage of having excellent taste, aroma, texture, and overall acceptability by reducing the astringent and bitter taste peculiar to Gujeolcho. In addition, since no chemical additives are added, it can be consumed safely, and the addition of various medicinal materials and subsidiary materials has the advantage of being able to consume while storing Gujeolcho for a long time because it is rich in nutrients and improved storage.

1 shows a picture of Gujeolcho pickles according to the present invention.

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

(1) dipping Gujeolcho leaves in vinegar water and taking them out to dry them;

(2) preparing a Gujeolcho extract by adding water to the dried Gujeolcho, extracting and then filtering;

(3) mixing godubap with malt and water for saccharification, adding the Gujeolcho extract prepared in step (2) to the filtered saccharification solution, and then concentrating to prepare Gujeolcho Jocheong;

(4) preparing a soy sauce mixture by adding cinnamon, licorice, ginger, kelp, onion, shiitake mushrooms, cinnamon sticks, and pears to soy sauce, followed by decoction;

(5) Mixing the soy sauce mixture prepared in step (4), Gujeolcho extract prepared in step (2), and Gujeolcho jocheong prepared in step (3) and vinegar, radish juice, and glucose to prepare a sauce for pickles step; And

(6) It provides a method for manufacturing Gujeolcho pickles, characterized in that it comprises the step of aging after adding the sauce for pickles prepared in step (5) to the dried Gujeolcho leaves in step (1).

In the manufacturing method of Gujeolcho pickles of the present invention, step (1) is preferably soaking Gujeolcho leaves in 4-6% (v/v) vinegar water for 50 to 70 seconds at 20 to 25°C, and then taking out 20 to 25 It can be dried for 10 to 14 hours at °C, more preferably Gujeolcho leaves are immersed in 5% (v/v) vinegar water for 60 seconds at 20 to 25°C, then taken out and dried at 20 to 25°C for 12 hours. I can. Gujeolcho leaves pretreated as described above improved the astringency and bitterness peculiar to Gujeolcho, so that it could be prepared in a state suitable for manufacturing pickles.

In addition, in the manufacturing method of Gujeolcho pickles of the present invention, the Gujeolcho extract of step (2) is preferably added 8-12 times (v/w) water to dry Gujeolcho for 5-7 hours at 90-100° C. After extracting 2-3 times, it can be prepared by filtration, and more preferably, 10 times (v/w) of water is added to dry Gujeolcho, extracted twice for 6 hours at 100°C, and then filtered. The Gujeolcho extract prepared under the above conditions had excellent subtle aroma and taste, and thus could be prepared as an extract suitable for sauces for jocheong and pickles.

In addition, in the manufacturing method of Gujeolcho pickles of the present invention, the Gujeolcho Jocheong of step (3) is preferably mixed with 80-120 g of malt and 1000-1400 mL of water in 450-550 g of godubap and then at 60-65°C. After saccharifying for 8-10 hours, 450-550 mL of Gujeolcho extract is added to the filtered saccharification solution, and then concentrated at 90-95°C to prepare 75-85 Brix Gujeolcho Jocheong, more preferably 500 g of Godubap After mixing 100 g of malt and 1200 mL of water, saccharifying at 60 to 65°C for 8 to 10 hours, adding 500 mL of Gujeolcho extract to the filtered saccharified solution, and concentrating at 90 to 95°C to make 80 Brix of Gujeolcho Jocheong Can be manufactured. In the preparation of jocheong by concentrating at the material mixing ratio and concentration conditions of step (3), the flavor of the ingredients is well harmonized, the taste of jocheong is soft and filling, and the quality is excellent.

In addition, in the manufacturing method of Gujeolcho pickles of the present invention, the soy sauce mixture of step (4) is preferably 8 to 12 g of cinnamon, 4 to 6 g of licorice, 4 to 6 g of ginger, 1.8 to kelp in 0.8 to 1.2 L of soy sauce. ~2.2 g, onions 8-12 g, shiitake mushrooms 4-6 g, cinnamon 1.8-2.2 g and pears 8-12 g can be added to decoction for 50-70 minutes at 90-100°C, more preferably Can be prepared by adding cinnamon 10 g, licorice 5 g, ginger 5 g, kelp 2 g, onion 10 g, shiitake 5 g, cinnamon 2 g and pear 10 g to 1 L of soy sauce for 60 minutes at 100°C. have.

In addition, in the manufacturing method of Gujeolcho pickles of the present invention, the source for pickles in step (5) is preferably 0.8 to 1.2 L of soy sauce mixture, 80 to 120 mL of Gujeolcho extract, 18 to 22 mL of Gujeolcho jocheong, 80 to 120 vinegar mL, 18 to 22 mL of radish juice and 180 to 220 mL of glucose can be mixed, and more preferably 1 L of soy sauce mixture, 100 mL of Gujeolcho extract, 20 mL of Gujeolcho jocheong, 100 mL of vinegar, 20 mL of radish juice and 200 of glucose It can be prepared by mixing mL.

The sauce for pickles prepared through the steps (4) and (5) was not salty and harmonized well with Gujeolcho, so that the umami taste was excellent and the flavor of the pickles could be further improved.

In addition, in the manufacturing method of Gujeolcho pickles of the present invention, the aging of step (6) may be preferably aged at 20 to 25°C for 5 to 7 months, more preferably at 20 to 25°C for 6 months Can be aged. Ripening under the above-described conditions could be made into pickles that produce a deeper and more savory taste while being properly seasoned in Gujeolcho.

The manufacturing method of Gujeolcho pickles, more specifically

(1) step of immersing Gujeolcho leaves in 4-6% (v/v) vinegar water at 20-25°C for 50-70 seconds, then taking out and drying at 20-25°C for 10-14 hours;

(2) adding water 8 to 12 times (v/w) to dry Gujeolcho, extracting 2 to 3 times at 90 to 100°C for 5 to 7 hours each, and filtering to prepare Gujeolcho extract;

(3) After mixing 450 to 550 g of godubap with 80 to 120 g of malt and 1000 to 1400 mL of water, saccharification at 60 to 65°C for 8 to 10 hours, and then in the filtered saccharification solution prepared in step (2) above. Adding 450-550 mL of Gujeolcho extract and then concentrating at 90-95°C to prepare 75-85 Brix Gujeolcho Jocheong;

(4) In 0.8-1.2 L of soy sauce, cinnamon 8-12 g, licorice 4-6 g, ginger 4-6 g, kelp 1.8-2.2 g, onion 8-12 g, shiitake 4-6 g, cinnamon 1.8-2.2 preparing a soy sauce mixture by adding g and 8 to 12 g of pears for 50 to 70 minutes at 90 to 100°C;

(5) 0.8 to 1.2 L of the soy sauce mixture prepared in step (4), 80 to 120 mL of Gujeolcho extract prepared in step (2), and 18 to 22 mL of Gujeolcho jocheong prepared in step (3) and 80 vinegar Preparing a sauce for pickles by mixing ~120 mL, 18-22 mL of radish juice, and 180-220 mL of glucose; And

(6) After adding the sauce for pickles prepared in step (5) to the dried Gujeolcho leaves in step (1), it may include the step of aging for 5 to 7 months at 20 to 25°C,

More specifically

(1) Step of immersing Gujeolcho leaves in 5% (v/v) vinegar water at 20-25°C for 60 seconds and then taking them out and drying them at 20-25°C for 12 hours;

(2) adding water 8 to 12 times (v/w) to dry Gujeolcho, extracting 2 to 3 times at 90 to 100°C for 5 to 7 hours each, and filtering to prepare Gujeolcho extract;

(3) After mixing 500 g of godubap with 100 g of malt and 1200 mL of water, saccharifying at 60 to 65°C for 8 to 10 hours, and then adding 500 mL of Gujeolcho extract prepared in step (2) to the filtered saccharification solution. And then concentrating at 90 to 95° C. to prepare 80 Brix of Gujeolcho Jocheong;

(4) To 1 L of soy sauce, add 10 g of cinnamon, 5 g of licorice, 5 g of ginger, 2 g of kelp, 10 g of onion, 5 g of shiitake mushrooms, 2 g of cheonggung and 10 g of pears, and decoction at 100°C for 60 minutes. Preparing a mixture;

(5) 1 L of the soy sauce mixture prepared in step (5), 100 mL of Gujeolcho extract prepared in step (2), and 20 mL of Gujeolcho jocheong prepared in step (3) and 100 mL of vinegar, 20 mL of radish juice, and Preparing a sauce for pickles by mixing 200 mL of glucose; And

(6) After adding the sauce for pickles prepared in step (5) to the dried Gujeolcho leaves of step (1), it may include the step of aging for 6 months at 20 ~ 25 ℃.

The present invention also provides a pickled gujeolcho prepared by the above method.

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

Manufacturing example 1. Gujeolcho pickles

(1) Chrysanthemum zawadskii leaves were immersed in 5% (v/v) vinegar water at 20-25℃ for 1 minute, taken out, and naturally dried at 20-25℃ for 12 hours.

(2) After 10 times (v/w) of purified water was added to the naturally dried Gujeolcho outpost in step (1), the first reflux extraction was performed at 100°C for 6 hours, followed by cooling, and a second reflux at 100°C for 6 hours. After extraction, it was filtered to prepare a Gujeolcho extract.

(3) After mixing 500 g of godubap with 100 g of malt and 1200 mL of purified water, saccharifying at 60 to 65°C for 8 to 10 hours, and then adding 500 mL of Gujeolcho extract prepared in step (2) to the filtered saccharification solution. Then, it was concentrated at 90 ~ 95 ℃ with a concentrator to prepare 80 Brix Gujeolcho Jocheong.

(4) To 1 L of soy sauce, add 10 g of cinnamon, 5 g of licorice, 5 g of ginger, 2 g of kelp, 10 g of onion, 5 g of shiitake mushrooms, 2 g of cheonggung and 10 g of pears, decoction at 100°C for 1 hour. The mixture was prepared.

(5) 1 L of the soy sauce mixture prepared in step (4), 100 mL of Gujeolcho extract prepared in step (2), and 20 mL of Gujeolcho jocheong prepared in step (3) and 100 mL of vinegar, 20 mL of radish juice, and 200 mL of glucose was mixed to prepare a sauce for pickles.

(6) After adding the sauce for pickles prepared in step (5) to the naturally dried Gujeolcho leaves in step (1) in a ratio of 1:1 (w:v), at room temperature (20 to 25°C) for 6 months Aged.

Comparative example 1 to 3. Gujeolcho pickles

Gujeolcho pickles were prepared by the method of Preparation Example 1, but Gujeolcho pickles of Comparative Examples 1 to 3 were prepared by using a soy sauce mixture in which the ingredients and mixing ratios of the soy sauce mixture of step (4) were mixed in the mixing ratio of Table 1 below. I did.

Mixing ratio of soy sauce mixture Material type Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Soy sauce 1 L 1 L 1 L 1 L cinnamon 10 g 12 g 8 g 5 g licorice 5 g 6 g 5 g 10 g ginger 5 g 6 g 5 g 3 g Kelp 2 g - 2 g 5 g onion 10 g 11 g 8 g 6 g Shiitake mushrooms 5 g - 5 g 10 g Sky 2 g 2 g 2 g 5 g ship 10 g 12 g 8 g 5 g Angelica - - 3 g - Jujube - - 3 g -

Comparative example 4 to 6. Gujeolcho pickles

Gujeolcho pickles were prepared by the method of Preparation Example 1, but the pickles of Gujeolcho pickles of Comparative Examples 4 to 6 were used when the ingredients and the mixing ratio of the pickles in step (5) were mixed in the mixing ratio of Table 2 below. Was prepared.

Mixing ratio of sauce for pickles Material type Manufacturing Example 1 Comparative Example 4 Comparative Example 5 Comparative Example 6 Soy sauce mixture 1 L 1 L 1 L 700 mL Gujeolcho Extract 100 mL - 50 mL 260 mL Gujeolcho Jocheong 20 mL - 10 mL 35 mL vinegar 100 mL 220 mL 100 mL 250 mL Radish juice 20 mL - 5 mL 35 mL glucose 200 mL 220 mL 100 mL 160 mL Rice jocheong - - 10 mL - Dandelion flower extract - - 50 mL - Apple juice - - 10 mL - Sugar - - 100 g -

Comparative example 7. Gujeolcho pickles

(1) Chrysanthemum zawadskii leaves were immersed in 10% (v/v) vinegar water at 20-25°C for 30 seconds, then taken out and dried at 45°C for 3 hours.

(2) After 10 times (v/w) of purified water was added to the dried Gujeolcho, the extract was extracted at 100°C for 3 hours and filtered to prepare a Gujeolcho extract.

(3) After mixing 500 g of godubap with 100 g of malt and 1400 mL of purified water, saccharifying at 60 to 65°C for 8 to 10 hours, and then adding 300 mL of Gujeolcho extract prepared in step (2) to the filtered saccharification solution. Then, it was concentrated at 90 ~ 95 ℃ with a concentrator to prepare 80 Brix Gujeolcho Jocheong.

(4) To 1 L of soy sauce, add 10 g of cinnamon, 5 g of licorice, 5 g of ginger, 2 g of kelp, 10 g of onion, 5 g of shiitake mushrooms, 2 g of cheonggung and 10 g of pears, decoction at 100°C for 30 minutes. The mixture was prepared.

(5) 1 L of the soy sauce mixture prepared in step (4), 100 mL of Gujeolcho extract prepared in step (2), and 20 mL of Gujeolcho jocheong prepared in step (3) and 100 mL of vinegar, 20 mL of radish juice, and 200 mL of glucose was mixed to prepare a sauce for pickles.

(6) The pickle sauce prepared in step (5) was added to the naturally dried Gujeolcho leaves in step (1) in a ratio of 1:1 (w:v), and then aged at 10°C for 3 months.

Example 1. Sensory evaluation of Gujeolcho pickles according to the mixing ratio of soy sauce mixture

A sensory test was performed with Gujeolcho pickles prepared by the method of Preparation Example 1 and Comparative Examples 1 to 3. The sensory test is a 5-point preference scale, which is classified as 1 point very bad, 2 points bad, 3 points normal, 4 points good, and 5 points very good by dividing fragrance, taste, texture and overall acceptability in 50 adult men and women. Was used.

Sensory Evaluation of Pickled Gujeolcho According to the Mixture Ratio of Soy Sauce Mixture division incense flavor Texture Overall preference Manufacturing Example 1 4.20 4.34 4.40 4.32 Comparative Example 1 3.94 3.80 3.82 3.84 Comparative Example 2 3.90 3.72 3.76 3.82 Comparative Example 3 4.02 4.02 3.90 3.96

The sensory test results of Gujeolcho pickles using a soy sauce mixture prepared by different ingredients and mixing ratios are shown in Table 3 above. As a result, Gujeolcho pickles of Preparation Example 1 showed the highest score in aroma, taste, texture and overall acceptability compared to Gujeolcho pickles of Comparative Examples 1 to 3 using a soy sauce mixture prepared with different material types and blending ratios, Comparative Example Among them, Comparative Example 2 showed the lowest score. Therefore, it is believed that preparing a soy sauce mixture with the material type and mixing ratio of Preparation Example 1 can improve the preference of Gujeolcho pickles.

Example 2. Sensory test of pickles in Gujeolcho according to the ingredient mixing ratio of the pickled sauce

Gujeolcho pickles prepared by the method of Preparation Example 1 and Comparative Examples 4 to 6 were subjected to a sensory test in the same manner as in Example 1.

Sensory test of Gujeolcho pickles according to the ingredient mixing ratio of the pickled sauce division incense flavor Texture Overall preference Manufacturing Example 1 4.20 4.34 4.40 4.32 Comparative Example 4 3.80 3.76 3.70 3.76 Comparative Example 5 3.88 3.82 3.80 3.84 Comparative Example 6 3.98 3.90 3.94 3.94

The sensory test results of Gujeolcho pickles using sauces for pickles prepared by varying the ingredients and mixing ratios are shown in Table 4 above. As a result, Gujeolcho pickles of Preparation Example 1 showed the highest score in aroma, taste, texture and overall acceptability compared to the pickled sauces of Comparative Examples 4 to 6 prepared with different material types and mixing ratios. It was confirmed that the use of a sauce for pickles in which an appropriate amount of Gujeolcho extract, Gujeolcho Jocheong, vinegar, radish juice, and glucose were mixed in a soy sauce mixture could improve the preference of Gujeolcho pickles.

Example 3. Sensory test of Gujeolcho pickles according to manufacturing conditions

The results of performing a sensory test by the method of Example 1 with Gujeolcho pickles of Preparation Example 1 and Comparative Example 7 are shown in Table 5 below.

Sensory test of pickles in Gujeolcho according to manufacturing conditions division incense flavor Texture Overall preference Manufacturing Example 1 4.20 4.34 4.40 4.32 Comparative Example 7 4.00 3.90 4.14 4.00

As a result, it was confirmed that in taste, texture, and overall preference, Gujeolcho pickles of Preparation Example 1 were more preferred by the evaluators than Gujeolcho pickles of Comparative Example 7. Therefore, it was confirmed that preparing Gujeolcho pickles under manufacturing conditions such as Gujeolcho pretreatment, extract preparation, and aging under the conditions of Preparation Example 1 further improves texture and flavor, thereby improving preference.

Claims (5)

(1) dipping Gujeolcho leaves in vinegar water and taking them out to dry them;
(2) preparing a Gujeolcho extract by adding water to the dried Gujeolcho, extracting and then filtering;
(3) mixing godubap with malt and water for saccharification, adding the Gujeolcho extract prepared in step (2) to the filtered saccharification solution, and then concentrating to prepare Gujeolcho Jocheong;
(4) preparing a soy sauce mixture by adding cinnamon, licorice, ginger, kelp, onion, shiitake mushrooms, cinnamon sticks, and pears to soy sauce, followed by decoction;
(5) Mixing the soy sauce mixture prepared in step (4), Gujeolcho extract prepared in step (2), and Gujeolcho jocheong prepared in step (3) and vinegar, radish juice, and glucose to prepare a sauce for pickles step; And
(6) A method for producing Gujeolcho pickles, comprising the step of aging after adding the sauce for pickles prepared in step (5) to the dried Gujeolcho leaves in step (1). The method of claim 1,
(1) dipping Gujeolcho leaves in vinegar water and taking them out to dry them;
(2) preparing a Gujeolcho extract by adding water to the dried Gujeolcho, extracting and then filtering;
(3) mixing godubap with malt and water for saccharification, adding the Gujeolcho leaf extract prepared in step (3) to the filtered saccharification solution, and then concentrating to prepare Gujeolcho Jocheong;
(4) In 0.8-1.2 L of soy sauce, cinnamon 8-12 g, licorice 4-6 g, ginger 4-6 g, kelp 1.8-2.2 g, onion 8-12 g, shiitake 4-6 g, cinnamon 1.8-2.2 g and 8-12 g of pears are added and then decoated to prepare a soy sauce mixture;
(5) 0.8 to 1.2 L of the soy sauce mixture prepared in step (4), 80 to 120 mL of Gujeolcho extract prepared in step (2), and 18 to 22 mL of Gujeolcho jocheong prepared in step (3) and 80 vinegar Preparing a sauce for pickles by mixing ~120 mL, 18-22 mL of radish juice, and 180-220 mL of glucose; And
(6) A method for producing Gujeolcho pickles, comprising the step of aging after adding the sauce for pickles prepared in step (5) to the dried Gujeolcho leaves in step (1). The method of claim 2,
(1) immersing Gujeolcho leaves in 4-6% (v/v) vinegar water and taking them out and drying them;
(2) preparing a Gujeolcho extract by adding water 8-12 times (v/w) to dry Gujeolcho, extracting, and then filtering;
(3) Mix 450-550 g of godubap with 80-120 g of malt and 1000-1400 mL of water for saccharification, and then add 450-550 mL of Gujeolcho extract prepared in step (2) to the filtered saccharification solution, and then concentrate. The step of preparing a jocheong Gujeolcho;
(4) In 0.8-1.2 L of soy sauce, cinnamon 8-12 g, licorice 4-6 g, ginger 4-6 g, kelp 1.8-2.2 g, onion 8-12 g, shiitake 4-6 g, cinnamon 1.8-2.2 g and 8-12 g of pears are added and then decoated to prepare a soy sauce mixture;
(5) 0.8 to 1.2 L of the soy sauce mixture prepared in step (4), 80 to 120 mL of Gujeolcho extract prepared in step (2), and 18 to 22 mL of Gujeolcho jocheong prepared in step (3) and 80 vinegar Preparing a sauce for pickles by mixing ~120 mL, 18-22 mL of radish juice, and 180-220 mL of glucose; And
(6) A method for producing Gujeolcho pickles, comprising the step of aging after adding the sauce for pickles prepared in step (5) to the dried Gujeolcho leaves in step (1). The method of claim 3,
(1) step of immersing Gujeolcho leaves in 4-6% (v/v) vinegar water at 20-25°C for 50-70 seconds, then taking out and drying at 20-25°C for 10-14 hours;
(2) adding water 8 to 12 times (v/w) to dry Gujeolcho, extracting 2 to 3 times at 90 to 100°C for 5 to 7 hours each, and filtering to prepare Gujeolcho extract;
(3) After mixing 450 to 550 g of godubap with 80 to 120 g of malt and 1000 to 1400 mL of water, saccharifying at 60 to 65°C for 8 to 10 hours, and then adding the filtered saccharification solution prepared in step (2) Adding 450-550 mL of Gujeolcho extract and then concentrating at 90-95°C to prepare 75-85 Brix Gujeolcho Jocheong;
(4) In 0.8-1.2 L of soy sauce, cinnamon 8-12 g, licorice 4-6 g, ginger 4-6 g, kelp 1.8-2.2 g, onion 8-12 g, shiitake 4-6 g, cinnamon 1.8-2.2 preparing a soy sauce mixture by adding g and 8 to 12 g of pears for 50 to 70 minutes at 90 to 100°C;
(5) 0.8 to 1.2 L of the soy sauce mixture prepared in step (4), 80 to 120 mL of Gujeolcho extract prepared in step (2), and 18 to 22 mL of Gujeolcho jocheong prepared in step (3) and 80 vinegar Preparing a sauce for pickles by mixing ~120 mL, 18-22 mL of radish juice, and 180-220 mL of glucose; And
(6) characterized by comprising the step of aging for 5 to 7 months at 20 to 25 ℃ after adding the sauce for pickles prepared in step (5) to the dried Gujeolcho leaves of step (1) Method of manufacturing Gujeolcho pickles. Gujeolcho pickles prepared by the method of any one of claims 1 to 4.

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