KR20220026738A - Method for producing Kochujang Chujae2 mushroom pickle - Google Patents

Abstract

The present invention provides a method for manufacturing Chujae-2 mushroom pickle mixed with flavored red pepper paste to provide high-quality Chujae-2 mushroom pickle, and Chujae-2 mushroom pickle mixed with flavored red pepper paste manufactured by the method. According to the present invention, the method comprises the following steps: (1) adding kelp to water and boiling and cooling the mixture to prepare kelp broth; (2) blanching fresh Chujae-2 mushroom slices; (3) washing and soaking the blanched slices in the step (2) in the kelp broth prepared in the step (1); (4) taking out the slices soaked in the step (3) and dehydrating and then dry-aging the slices; (5) mixing soy sauce, cooking wine, vinegar, and sugar and boiling the mixture to prepare a pickling liquid; (6) adding the pickling liquid prepared in the step (5) to the dry-aged slices in the step (4) to pickle the slices; (7) taking out the pickled slices of the step (6) and dehydrating and dry-aging the slices; (8) mixing red pepper paste, starch syrup, sugar, and soy sauce to prepare flavored red pepper paste; and (9) mixing the dry-aged slices in the step (7) with the flavored red pepper paste prepared in the step (8) and aging the mixture.

Description

Chujae No. 2 Method for producing Kochujang Chujae2 mushroom pickle {Method for producing Kochujang Chujae2 mushroom pickle}

The present invention includes the steps of soaking the blanched Chujae No. 2 raw mushroom slices in kelp broth; taking out the soaked section, dehydrated, and dry-aged; Pickling after adding pickling solution to the dry-aged slices; taking out the pickled slices, dehydrating them, and drying them for dry aging; And it relates to a method for manufacturing Chujae No. 2 spicy gochujang pickled mushrooms, characterized in that it comprises the step of mixing and then aging the dry aged slices, and Chujae No. 2 spicy red pepper paste mushroom pickles prepared by the above method. .

Pickled vegetables, which are unique to Korea, are called Jangji or Janggwa, and vegetables such as radish and cucumber, seafood such as oysters and sea cucumber, and seaweed such as laver and green onions are soaked in pickles such as soy sauce, soybean paste, gochujang, salted fish, vinegar, and sake lees. It is one of the traditional stored fermented foods in Korea along with kimchi as a food with a unique flavor due to the osmosis of chimjang juice and the action of enzymes.

Conventionally, pickles have been prepared by aging in soy sauce or in red pepper paste. In general, because of the salinity control of pickled pickles, if more than 10 days have elapsed when aged in soy sauce, the moisture and juice of the main ingredients are lost due to the salinity of the soy sauce, and the original taste is lost. It can be called pickled food, not food.

In addition, in the case of ripening red pepper paste, the meat is hard and must be aged for a long time over 6 months.

In the past, pickled vegetables using vegetables were the most popular, but recently, as food culture has been diversified and advanced, pickles using various foods as main ingredients have been developed to meet the various tastes of consumers.

Shiitake and Chujae No. 2 mushroom is a type of shiitake and is a low-temperature mushroom cultivated on sawdust medium. These mushrooms are chewy, have a strong pine scent, and have a soft and excellent texture.

In addition, it is a health food that is rich in vitamin D and is known to be effective in suppressing cholesterol, preventing hypertension, and preventing anemia, as well as being excellent in its efficacy in anticancer action and promoting blood circulation. In addition, since it is grown without pesticides and is a health food, pregnant women can consume it with confidence, and it is also widely known as a diet food.

However, mushrooms made up of 90% water are not easy to store, have a short storage period, and are sensitive to temperature, so there is a problem with large losses in farms. Therefore, there is a need to develop processed foods to increase the storability of mushrooms, which are difficult to store for a long period of time due to their high moisture content, and to increase the marketability of mushrooms.

Korean Patent No. 0772293 discloses a method for producing pickled gochujang using matsutake mushrooms, and Korean Patent No. 1428744 discloses a method for producing pickled mushrooms aged in gochujang. It is different from the manufacturing method of pickled mushrooms.

The present invention has been devised in response to the above requirements, and the object of the present invention is to produce pickled gochujang mushrooms that can be consumed simply and immediately by using fresh mushrooms No. 2, such as kelp broth and flavored red pepper paste production, dry aging, etc. It is to provide a manufacturing method of pickled mushrooms in Chujae No. 2 flavored red pepper paste that can be easily consumed by anyone with improved flavor, taste and texture by optimizing the manufacturing conditions.

In order to solve the above problems, the present invention comprises the steps of (1) adding kelp to water, boiling and cooling to prepare kelp broth; (2) blanching the slices of Chujae No. 2 raw mushrooms; (3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1); (4) taking out the slices soaked in step (3), dehydrating them, and drying them; (5) preparing a pickle solution by boiling after mixing soy sauce, cooking wine, vinegar and sugar; (6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4); (7) taking out the pickled slices in step (6), dehydrating them, and drying them; (8) preparing flavored red pepper paste by mixing red pepper paste, starch syrup, sugar and soy sauce; and (9) mixing the dried seasoning slices prepared in the step (8) with the seasoning and then aging the dried slices of the step (7). provides

In addition, the present invention provides a pickled mushroom in Chujae No. 2 taste red pepper paste prepared by the above method.

The pickled mushrooms in Chujae No. 2 seasoned gochujang prepared by the method of the present invention are well-balanced in salty, sweet, and spicy taste and have improved umami and deep taste. In addition, since raw mushrooms are used, the drying processing cost and time that occur during pretreatment with dried mushrooms can be reduced, and when prepared by pickling, chewy texture is better than that of dried mushrooms. In addition, no chemical additives are added, so it can be consumed with confidence, and it is rich in nutrients derived from not only mushrooms but also various auxiliary materials, so pickles with excellent quality can be provided to consumers.

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

(1) adding kelp to water, boiling and cooling to prepare kelp stock;

(2) blanching the slices of Chujae No. 2 raw mushrooms;

(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1);

(4) taking out the slices soaked in step (3), dehydrating them, and drying them;

(5) preparing a pickle solution by boiling after mixing soy sauce, cooking wine, vinegar and sugar; and

(6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4);

(7) taking out the pickled slices in step (6), dehydrating them, and drying them;

(8) preparing flavored red pepper paste by mixing red pepper paste, starch syrup, sugar and soy sauce; and

(9) The method for preparing pickled mushrooms in Chujae No. 2 flavored red pepper paste, characterized in that it comprises the step of mixing the dried seasoned slices prepared in the step (8) with the seasoning and then maturing the dried slices of the step (7). to provide.

In the production method of pickled mushrooms in Chujae No. 2 taste of the present invention, the kelp broth in step (1) is preferably by adding 45 to 55 g of kelp to 0.8 to 1.2 L of water and then at 90 to 100° C. for 8 to 12 minutes. It can be prepared by boiling and cooling while boiling, and more preferably by adding 50 g of kelp to 1 L of water and boiling and cooling at 100° C. for 10 minutes. It was possible to prepare a broth suitable for mushroom pretreatment due to the umami taste of the kelp without producing a bitter taste in the preparation of the kelp stock under the same conditions as described above.

In addition, in the production method of pickled mushrooms in Chujae No. 2 flavored red pepper paste of the present invention, grapefruit peel, rice bran, lemon juice, lime juice, fermented persimmon and citric acid may be additionally added during the preparation of the kelp broth in step (1). , More specifically, add 45~55 g of kelp, 8~12 g of rice bran, and 8~12 g of grapefruit peel to 0.8~1.2 L of water, boil at 90~100℃ for 8~12 minutes, cool, then lemon juice 8~ 12 mL, lime juice 4-6 mL, fermented persimmon 4-6 mL, and citric acid 1.5-2.5 g can be further added. More specifically, 50 g of kelp, 10 g of rice bran and grapefruit peel in 1 L of water. After boiling and cooling at 100°C for 10 minutes by adding 10 g, it can be prepared by further adding 10 mL of lemon juice, 5 mL of lime juice, 5 mL of fermented persimmon and 2 g of citric acid. By adding more ingredients in the same kind and mixing ratio as described above to prepare kelp broth, the flavors of the ingredients harmonized well to create a richer taste, which further improved the taste of mushrooms.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 taste of the present invention, the blanching in step (2) may be preferably performed at 90 to 100° C. for 3 to 5 minutes, more preferably at 100° C. You can blanch for 3 to 5 minutes at Blanching under the above conditions did not impair the flavor or texture of the mushrooms, inactivated enzymes (peroxidase, etc.) that degrade the quality of mushrooms during storage, and further improved the soft and chewy texture of the mushrooms.

In addition, in the method for preparing pickled mushrooms in Chujae No. 2 flavored red pepper paste of the present invention, the step (3) is preferably after washing the blanched slices and soaking them in kelp broth for 50 to 70 minutes, more preferably After washing the blanched section, it can be soaked in kelp broth for 60 minutes. As described above, the mushroom slices soaked in kelp broth were prepared in a state suitable for pickled production with excellent quality and preference, as the characteristic odor of mushrooms was removed and the subtle scent and taste of kelp were moderately permeated. However, if the kelp stock is soaked for too long, the nutrients of the mushrooms are lost, the taste of the kelp stock is strongly absorbed, the texture is weakened, and the preference is rather reduced.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste of the present invention, the dry aging in step (4) may be preferably performed at -2 to 4° C. for 4 to 6 hours, more preferably It can be dry aged at 1°C for 5 hours. Dry aging under the same conditions as described above further enhances the chewy texture of the mushrooms and blows away some of the moisture to have long-term preservation of the pickles.

In addition, in the manufacturing method of pickled mushrooms in Chujae No. 2 seasoned red pepper paste of the present invention, the pickling solution in step (5) is preferably soy sauce, cooking wine, vinegar and sugar from 1.8 to 2.2: 0.8 to 1.2: 0.8 to 1.2: 0.8. After mixing in a weight ratio of ~1.2, it can be prepared by boiling at 90~100℃ for 8~12 minutes, more preferably soy sauce, cooking wine, vinegar and sugar are mixed in a weight ratio of 2:1:1:1 and then 100℃ It can be prepared by boiling for 10 minutes. The pickles prepared under the above conditions were not salty and blended well with the mushrooms, which had excellent umami and could be prepared as a pickling solution that could further improve the flavor of the pickles.

In addition, in the manufacturing method of pickled mushrooms in Chujae No. 2 taste of the present invention, the step (6) is preferably after adding the pickling solution to the dry-aged slices, and may be pickled for 24 to 72 hours at 4-7 ° C. , More preferably, after adding the pickling solution to the dry-aged slices, it may be pickled at 4-7° C. for 48 hours. Pickling under the above conditions was able to pre-treat the mushrooms to give the mushrooms a deeper and richer flavor while properly seasoning the seasoning. could be shortened In addition, it is preferable to add the pickle solution in a hot state. In this case, it is possible to have a long-term preservation effect even in a low salt state.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 seasoned red pepper paste of the present invention, the dry aging in step (7) may preferably be performed at -2 to 4° C. for 4 to 6 hours, more preferably It can be dry aged at 1°C for 5 hours. Dry aging under the above conditions further improved flavor and texture, and some moisture could be removed before tossing with flavored red pepper paste.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste of the present invention, the flavored red pepper paste in step (8) is preferably 1.8 to 2.2: 0.8 to 1.2: 0.8 to 1.2: 0.8 red pepper paste, starch syrup, sugar and soy sauce. It can be prepared by mixing in a weight ratio of ~1.2, and more preferably, by mixing red pepper paste, starch syrup, sugar and soy sauce in a weight ratio of 2:1:1:1. Flavored red pepper paste prepared with the above material types and blending ratios was able to be prepared as flavored red pepper paste suitable for pickled mushrooms due to its excellent seasoning, umami, and flavor while reducing the bitter taste of red pepper paste.

In addition, in the method for producing pickled mushrooms in Chujae No. 2 flavored red pepper paste of the present invention, the aging in step (9) may preferably be aged at 4 to 7° C. for 2 to 4 days, more preferably 4 to 7 It can be aged at ℃ for 3 days. By aging under the same conditions as described above, the taste and aroma of gochujang were well absorbed into the mushrooms, and the taste was harmonized to create a deeper flavor.

The manufacturing method of pickled mushrooms in Chujae No. 2 taste of the present invention is, more specifically,

(1) adding 45-55 g of kelp to 0.8-1.2 L of water, boiling and cooling to prepare kelp stock;

(2) blanching the sliced slices of Chujae No. 2 fresh shiitake;

(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1);

(4) taking out the slices soaked in step (3), dehydrating them, and drying them;

(5) mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 to prepare a pickle solution;

(6) adding the pickle solution prepared in step (5) to the dry-aged slices in step (4), and then pickling at 4 to 7° C. for 24 to 72 hours;

(7) taking out the pickled slices in step (6), dehydrating them, and drying them at -2 to 4°C for 4 to 6 hours;

(8) mixing red pepper paste, starch syrup, sugar, and soy sauce in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 to prepare flavored red pepper paste; and

(9) may include the step of mixing the dry aged slices in step (7) with the seasoned red pepper paste prepared in step (8) and then aging it at 4 to 7 ° C. for 2 to 4 days,

more preferably

(1) adding 50 g of kelp to 1 L of water, boiling at 100° C. for 10 minutes, and cooling to prepare kelp stock;

(2) blanching the sliced slices of Chujae No. 2 raw shiitake at 100° C. for 3-5 minutes;

(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1) for 60 minutes;

(4) taking out the section soaked in step (3), dehydrating, and dry aging at 1° C. for 5 hours;

(5) preparing a pickle solution by mixing soy sauce, cooking wine, vinegar and sugar in a 2:1:1:1 weight ratio and then boiling at 100° C. for 10 minutes;

(6) adding the pickle solution prepared in step (5) to the dry-aged slices in step (4) and then pickling at 4 to 7° C. for 48 hours;

(7) taking out the pickled slices in step (6), dehydrating them, and drying them at 1° C. for 5 hours;

(8) mixing red pepper paste, starch syrup, sugar and soy sauce in a weight ratio of 2:1:1:1 to prepare delicious red pepper paste; and

(9) It may include the step of mixing the dry aged slices of the step (7) with the seasoned red pepper paste prepared in the step (8), and then aging the slices at 4 to 7° C. for 3 days.

The present invention also provides chujae No. 2 taste gochujang mushroom pickles prepared by the above method.

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

Preparation Example 1. Pickled Gochujang Mushrooms

(1) 50 g of kelp was added to 1 L of purified water, boiled at 100° C. for 10 minutes, and cooled to room temperature (20-25° C.) to prepare kelp stock.

(2) Slices were prepared by cutting Chujae No. 2 raw mushrooms into about 3 mm.

(3) The section prepared in step (2) was blanched at 100° C. for 3-5 minutes.

(4) After washing the blanched slices in step (3) in running water, they were soaked in the kelp broth prepared in step (1) at room temperature (20-25° C.) for 1 hour.

(5) The slices soaked in step (4) were taken out and dehydrated for 10 minutes, followed by dry aging at about 1° C. for 5 hours.

(6) Soy sauce, mirin, vinegar, and sugar were mixed in a weight ratio of 2:1:1:1 and boiled at 100° C. for 10 minutes to prepare a pickle solution.

(7) About 4-7 after adding the pickle solution in a hot state of 90-100°C prepared in step (6) in a 1:1 (w:v) ratio to the dry-aged slices in step (5) It was pickled at ℃ for 48 hours.

(8) The pickled slices in step (7) were taken out, dehydrated for 5 minutes, and then dry aged at about 1° C. for 5 hours.

(9) Traditional red pepper paste, starch syrup, sugar, and soy sauce were mixed in a weight ratio of 2:1:1:1 to prepare flavored red pepper paste.

(10) The taste of red pepper paste from step (9) was added to the dry-aged slices of step (8) in a 1:1 (w:w) ratio, and then aged at about 4-7° C. for 72 hours.

Preparation Example 2. Pickled Gochujang Mushrooms

(1) The astringent daebong persimmon was pre-treated by removing the gum and seeds, and refined white sugar was added to the pre-treated daebong persimmon in a 1:1 weight ratio, aged at 25° C. for 7 days, and then crushed to prepare a fermented persimmon.

(2) Add 50 g of kelp, 10 g of rice bran, and 10 g of grapefruit peel to 1 L of purified water, boil at 100°C for 10 minutes, cool to room temperature (20~25°C), lemon juice 10 mL, lime fruit juice 5 mL And 2 g of citric acid and 5 mL of the fermented persimmon in step (1) were further added (mixed) to prepare a kelp mixed broth.

(3) Pickled gochujang mushrooms were prepared in the same manner as in steps (2) to (10) of Preparation Example 1 using the kelp mixed broth prepared in step (2).

Comparative Example 1. Pickled Gochujang Mushrooms

Pickled gochujang mushrooms were prepared by the method of Preparation Example 1, but without using Chujae No. 2 raw mushrooms, and using Sanmaru No. 2 raw mushrooms, seasoned gochujang mushrooms were prepared.

Comparative Example 2. Pickled Gochujang Mushrooms

Pickled gochujang mushrooms were prepared by the method of Preparation Example 1, but seasoned gochujang mushrooms were prepared using raw pine mushrooms without using Chujae No. 2 raw mushrooms.

Comparative Example 3. Pickled Gochujang Mushrooms

Prepare gochujang pickled mushrooms by the method of Preparation Example 1, but without using 50 g of kelp in step (1), using 10 g of radish, 10 g of anchovy, 10 g of jujube, 10 g of garlic and 10 g of green onion. , Mushroom pickles with gochujang were prepared.

Comparative Example 4. Pickled Gochujang Mushrooms

Prepare the pickled gochujang mushroom by the method of Preparation Example 1, but by omitting the configuration of dry aging in steps (5) and (8), Pickled gochujang mushrooms were prepared.

Comparative Example 5. Pickled Gochujang Mushrooms

(1) 80 g of kelp was added to 1 L of purified water, boiled at 100° C. for 5 minutes, and cooled to room temperature (20-25° C.) to prepare kelp stock.

(2) Chujae No. 2 fresh shiitake mushrooms were cut into 3 m pieces to prepare slices.

(3) The section prepared in step (2) was blanched at 100° C. for 3-5 minutes.

(4) After washing the blanched slices in step (3) in running water, they were soaked in the kelp broth prepared in step (1) at room temperature (20-25° C.) for 2 hours.

(5) The slices soaked in step (4) were taken out and dehydrated for 10 minutes, followed by dry aging at about 7° C. for 10 hours.

(6) Soy sauce, mirin, vinegar and sugar were mixed in a weight ratio of 1.5:1.5:0.5:1.5 and boiled at 100° C. for 20 minutes to prepare pickles.

(7) About 4-7 after adding the pickle solution in a hot state of 90-100°C prepared in step (6) in a 1:1 (w:v) ratio to the dry-aged slices in step (5) It was pickled at ℃ for 48 hours.

(8) The pickled slices in step (7) were taken out, dehydrated for 5 minutes, and then dry aged at about -5°C for 1 hour.

(9) Traditional red pepper paste, starch syrup, sugar, and soy sauce were mixed in a weight ratio of 2.5:1.5:0.5:0.5 to prepare flavored red pepper paste.

(10) The red pepper paste of step (9) was added to the dry-aged slices in step (8) in a 1:1 (w:w) ratio, and then aged at about 4-7° C. for a week.

Comparative Example 6. Pickled gochujang mushrooms (without soy sauce)

(1) 50 g of kelp was added to 1 L of purified water, boiled at 100° C. for 10 minutes, and cooled to room temperature (20-25° C.) to prepare kelp stock.

(2) Slices were prepared by cutting Chujae No. 2 raw mushrooms into about 3 mm.

(3) The section prepared in step (2) was blanched at 100° C. for 3-5 minutes.

(4) After washing the blanched slices in step (3) in running water, they were soaked in the kelp broth prepared in step (1) at room temperature (20-25° C.) for 1 hour.

(5) The slices soaked in step (4) were taken out and dehydrated for 10 minutes, followed by dry aging at about 1° C. for 5 hours.

(6) Mirim, vinegar, and sugar were mixed in a 1:1:1 weight ratio, and then boiled at 100° C. for 10 minutes to prepare a pickled solution.

(7) About 4-7 after adding the pickle solution in a hot state of 90-100°C prepared in step (6) in a 1:1 (w:v) ratio to the dry-aged slices in step (5) It was pickled at ℃ for 48 hours.

(8) The pickled slices in step (7) were taken out, dehydrated for 5 minutes, and then dry aged at about 1° C. for 5 hours.

(9) Traditional red pepper paste, starch syrup, and sugar were mixed in a weight ratio of 2:1:1 to prepare flavored red pepper paste.

(10) The taste of red pepper paste from step (9) was added to the dry-aged slices of step (8) in a 1:1 (w:w) ratio, and then aged at about 4-7° C. for 72 hours.

Comparative Example 7. Pickled Gochujang Mushrooms

Prepare pickled gochujang mushrooms in the method of Preparation Example 2, but add 70 g of kelp to 1 L of purified water when preparing the kelp mixed broth in step (1), boil at 100° C. for 10 minutes, and bring to room temperature (20-25° C.) After cooling, 20 mL of lemon juice and 2 g of citric acid were further added.

Comparative Example 8. Pickled Gochujang Mushrooms

Prepare the pickled gochujang mushroom in the method of Preparation Example 2, but add 50 g of kelp, 5 g of bay leaf, and 5 g of rice to 1 L of purified water when preparing the kelp mixed broth in step (1) at 100° C. for 10 minutes After boiling and cooling to room temperature (20~25℃), add 10 mL of lemon juice, 5 mL of lime fruit juice, 5 mL of grapefruit seed extract, 3 mL of fermented persimmon, 2 mL of plum extract and 2 g of vitamin C to mix with kelp. broth was prepared.

Example 1. Sensory test of pickled gochujang mushrooms

A sensory test was performed with the pickled gochujang mushrooms prepared by the methods of Preparation Example 1 and Comparative Examples 1 to 4. For the sensory test, 50 adult males and females were classified using the 7-point preference scale method, in which 1 point was very bad, 4 points were average, and 7 points were very good by classifying scent, taste, texture, and overall preference.

Comparison of Pickled Gochujang Mushrooms division Chujae No. 2 Mushroom Kelp dry aging Preparation Example 1 ○ ○ ○ Comparative Example 1 × ○ ○ Comparative Example 2 × ○ ○ Comparative Example 3 ○ × ○ Comparative Example 4 ○ ○ ×

As a result, the seasoned gochujang mushroom pickles of Preparation Example 1, which were prepared through a dry aging process using both Chujae No. 2 mushrooms and kelp, compared to the seasoned gochujang mushroom pickles prepared without using only some of the above ingredients or without dry aging, all items showed a higher score. Therefore, it was confirmed that by combining all three components of Chujae No. 2 mushroom, kelp, and dry aging, it was possible to prepare delicious red pepper paste mushroom pickles with excellent taste and flavor and improved texture. .

Sensory test of pickled gochujang mushrooms division incense taste texture overall sign Preparation Example 1 5.52 6.12 6.18 5.88 Comparative Example 1 4.60 4.70 5.48 4.82 Comparative Example 2 4.72 4.76 5.30 4.78 Comparative Example 3 5.00 5.00 5.62 5.12 Comparative Example 4 5.10 5.22 4.70 5.14

Example 2. Sensory test of pickled gochujang mushrooms according to manufacturing conditions

Table 3 below shows the results of sensory testing in the same manner as in Example 1 with the pickled gochujang mushrooms of Preparation Example 1 and Comparative Examples 5 and 6.

Sensory test of pickled gochujang mushrooms according to manufacturing conditions division incense taste texture overall sign Preparation Example 1 5.52 6.12 6.18 5.88 Comparative Example 5 5.06 5.10 5.44 5.16 Comparative Example 6 4.92 5.04 5.90 4.98

As a result, it was confirmed that the pickled gochujang mushroom of Preparation Example 1 was more preferred by the evaluators compared to the pickled gochujang mushroom of Comparative Examples 5 and 6. Therefore, the flavor, taste and texture of pickled mushrooms are prepared by adding ingredients, immersion, dry aging, and pickling solution under the conditions of Preparation Example 1, and using soy sauce when preparing seasoned gochujang pickles. could be further enhanced.

Example 3. Sensory test of pickled gochujang mushrooms according to kelp broth manufacturing conditions

Table 4 below shows the results of sensory testing in the same manner as in Example 1 with the pickled gochujang mushrooms of Preparation Examples 1, 2, and Comparative Examples 7 and 8.

Sensory test of pickled gochujang mushrooms according to kelp broth manufacturing conditions division incense taste texture overall sign Preparation Example 1 5.52 6.12 6.18 5.88 Preparation 2 6.40 6.52 6.54 6.50 Comparative Example 7 6.02 6.18 6.20 6.06 Comparative Example 8 6.12 6.30 6.24 6.18

As a result, Preparation Example 1 showed the lowest score, and the pickled gochujang mushroom of Preparation Example 2 showed the highest score. Therefore, as in Preparation Example 2, it is judged that it is preferable to prepare kelp mixed broth prepared by mixing kelp, rice bran, grapefruit peel, lemon juice, lime fruit juice, fermented persimmon and citric acid in appropriate amounts to prepare flavored red pepper paste mushroom pickles. do.

Example 4. Comparison of salinity of slices pickled in soy sauce

The results of measuring the salinity of the slices pickled in the pickling solution in step (7) of Preparation Examples 1 and 2 are shown in Table 5 below.

Salinity (%) of slices pickled in soy sauce division Fragment of Preparation Example 1 Fragment of Preparation Example 2 salinity 1.8 1.7

As a result, in the case of the slices pickled in the pickled soy sauce of Preparation Examples 1 and 2 of the present invention, the salinity is 1.7 to 1.8%, and considering that the salinity of the commercially available general soy sauce pickles is about 4%, the pickled soy sauce of the present invention It was confirmed that the liquid can be manufactured as a low-salt food.

Claims (5)

(1) adding kelp to water, boiling and cooling to prepare kelp stock;
(2) blanching the slices of Chujae No. 2 raw mushrooms;
(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1);
(4) taking out the slices soaked in step (3), dehydrating them, and drying them;
(5) preparing a pickle solution by boiling after mixing soy sauce, cooking wine, vinegar and sugar;
(6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4);
(7) taking out the pickled slices in step (6), dehydrating them, and drying them;
(8) mixing red pepper paste, starch syrup, sugar and soy sauce to prepare a flavored red pepper paste; and
(9) A method of manufacturing pickled mushrooms in Chujae No. 2 flavored red pepper paste, characterized in that it comprises the step of mixing the dried seasoning slices prepared in the step (8) with the seasoning and then aging them. According to claim 1,
(1) adding 45-55 g of kelp to 0.8-1.2 L of water, boiling and cooling to prepare kelp stock;
(2) blanching the sliced slices of Chujae No. 2 fresh shiitake;
(3) washing the blanched slices in step (2) and immersing them in the kelp broth prepared in step (1);
(4) taking out the slices soaked in step (3), dehydrating them, and drying them;
(5) mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 to prepare a pickle solution;
(6) pickling after adding the pickling solution prepared in step (5) to the dry-aged slices in step (4);
(7) taking out the pickled slices in step (6), dehydrating them, and drying them;
(8) mixing red pepper paste, starch syrup, sugar, and soy sauce in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 to prepare flavored red pepper paste; and
(9) A method of manufacturing pickled mushrooms in Chujae No. 2 flavored red pepper paste, characterized in that it comprises the step of mixing the dried seasoning slices prepared in the step (8) with the seasoning and then aging them. 3. The method of claim 2,
(1) adding 45-55 g of kelp to 0.8-1.2 L of water, boiling at 90-100° C. for 8-12 minutes, and cooling to prepare kelp stock;
(2) blanching the sliced slices of Chujae No. 2 fresh shiitake at 90-100° C. for 3-5 minutes;
(3) washing the blanched slices in step (2), then immersing them in the kelp broth prepared in step (1) for 50 to 70 minutes;
(4) taking out the slices soaked in step (3), dehydrating them, and drying them at -2 to 4°C for 4 to 6 hours;
(5) preparing pickles by mixing soy sauce, cooking wine, vinegar and sugar in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 and then boiling at 90-100° C. for 8-12 minutes;
(6) adding the pickle solution prepared in step (5) to the dry-aged slices in step (4), and then pickling at 4 to 7° C. for 24 to 72 hours;
(7) taking out the pickled slices of step (6), dehydrating them, and drying them at -2 to 4° C. for 4 to 6 hours;
(8) mixing red pepper paste, starch syrup, sugar, and soy sauce in a weight ratio of 1.8-2.2:0.8-1.2:0.8-1.2:0.8-1.2 to prepare flavored red pepper paste; and
(9) The dry aged slices of the step (7) are mixed with the seasoned red pepper paste prepared in the step (8), and then aged at 4-7°C for 2-4 days. No. 2 Method for making pickled gochujang mushrooms. The method according to claim 3, wherein the kelp broth in step (1) is obtained by adding 45 to 55 g of kelp, 8 to 12 g of rice bran, and 8 to 12 g of grapefruit peel to 0.8 to 1.2 L of water at 90 to 100 ° C. After boiling and cooling for minutes, 8~12 mL of lemon juice, 4~6 mL of lime juice, 4~6 mL of fermented persimmon and 1.5~2.5 g of citric acid are further added. manufacturing method. [Claim 5] Pickled mushrooms with Gochujang taste No. 2 in Chujae No. 2 prepared by the method of any one of claims 1 to 4.