KR20230068853A - Method for preparing of hot pepper pickles and hot pepper pickles prepared by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing red pepper pickles that can be stored for a long period of time and the red pepper pickles manufactured thereby. The method comprises the steps of: (A) pickling the peppers for the first time at 20 to 27℃ by immersing the peppers in a primary pickling liquid containing water, salt, sugar and vinegar; (B) immersing the pickled peppers for the first time in a second pickling liquid containing water, soy sauce, sugar, vinegar, and alcohol dilution to pickle the same for the second time at 20 to 27℃; and (C) aging the peppers pickled for the second time at 3 to 7℃ for 10 to 20 months. By using an unheated pickling liquid, off-flavors and mold can be suppressed, and crunchy, non-tough pickles can be provided.

Description

Method for producing pickled red pepper that can be stored for a long time and pickled red pepper prepared according to the method {Method for preparing of hot pepper pickles and hot pepper pickles prepared by the method}

The present invention relates to a method for producing pickled red pepper that can prevent odor and mold from occurring even when stored for 10 months or more using unheated pickled water, and pickled red pepper prepared according to the method.

Pickled vegetables are one of the stored foods made by fermenting vegetables in salt or soy sauce and are a traditional fermented food in Korea. In general, vegetables such as garlic, garlic species, perilla leaves, radish, cucumber, green pepper, deodeok, bellflower, red pepper leaves, dried radish, radish greens, and cabbage cobs are used for pickles. It is also made with seafood such as pollock, tofu, and acorn jelly.

The pickled vegetables are a kind of chimchae (沈菜類), and when raw vegetables are pickled in brine, the cell fluid components of the raw vegetables come out of the pickled product due to osmotic pressure, and the cell fluid components of the vegetables that have escaped due to the propagation of microorganisms are decomposed and acid or seasoning It makes ingredients, which, along with salt, enter the cell tissues of vegetables to give them a special taste and aroma.

Although pickled vegetables cannot provide the calories or protein necessary for physical activity, they stimulate the sense of taste by their unique flavor, color, or salty taste, thereby increasing appetite. In addition, it supplies inorganic salts such as Ca, Fe, and K necessary for the human body, and it is basic and neutralizes acids generated in the body to prevent acidification of body fluids.

In addition, since pickles are vegetables or fruits as raw materials, they are an important source of fiber, various enzymes generated during the fermentation process help digestion, and bacteria such as lactic acid bacteria have an intestinal function, so the nutritional value of chives is great.

On the other hand, there are some differences in how to make red pepper pickles or seasonings depending on the region, but usually, green peppers are soaked in salt water and then poured with soy sauce or buried in red pepper paste or soybean paste.

At this time, 3-4 green peppers are rich in nutrients enough to meet the daily vitamin requirement (20 times that of a vitamin apple) and vitamin C, and are rich in antioxidants and beta-carotene, preventing colds, improving eyesight, preventing aging, improving high blood pressure, and growing cancer cells. It can suppress, release toxins, and prevent diabetes.

In addition, capsaicin, which gives the spicy taste of red pepper, promotes the secretion of gastric acid and is used to treat disorders of topamine secretion, which is a major cause of appetite enhancement, blood circulation, and Parkinson's disease.

However, pickles as described above are prepared by immersing vegetables or fruits in salt, soybean paste, or red pepper paste and aging for a predetermined period of time, and have the advantage of maintaining their original taste and simple manufacturing process, but pickles have a higher salinity than necessary. There is a problem that the original taste cannot be felt except for the high, salty taste, so it was difficult to satisfy the various needs of consumers with only conventional pickles. In other words, the traditional and simple pickle manufacturing method is insufficient to satisfy the demand according to the diversity and luxury of the consumer's taste.

Therefore, there is a need for pickled red peppers that do not have a strong salty taste, maintain a spicy taste unique to red peppers even when stored for more than 10 months, and do not generate off-flavors and mold.

Republic of Korea Patent No. 2084320 Republic of Korea Patent No. 2315552

An object of the present invention is to provide a method for producing pickled red pepper, which can suppress the occurrence of off-odor and mold even when stored for 10 months or more using unheated pickled water.

In addition, another object of the present invention is to provide pickled red pepper prepared according to the above manufacturing method.

Method for producing pickled red pepper of the present invention for achieving the above object is (A) immersing the red pepper in a primary pickle containing water, salt, sugar and vinegar to pickle the primary at 20 to 27 ℃; (B) immersing the first pickled red pepper in a second pickle containing water, soy sauce, sugar, vinegar and diluent diluent, and second pickling at 20 to 27 ° C; And (C) aging the second pickled red pepper at 3 to 7 ℃ for 10 to 20 months; may include.

In the step (A), the primary pickled product may include 1 to 10 parts by weight of salt, 5 to 20 parts by weight of sugar, and 5 to 20 parts by weight of vinegar based on 100 parts by weight of water.

Step (A) may be performed for 3 to 5 days.

In the step (B), the secondary pickle may include 70 to 90 parts by weight of soy sauce, 55 to 75 parts by weight of sugar, 55 to 75 parts by weight of vinegar, and 10 to 30 parts by weight of diluted alcohol based on 100 parts by weight of water.

In step (B), the diluted alcohol may have an ethanol concentration of 10 to 25% (W/W).

Step (B) may be performed for 4 to 7 days.

In addition, the red pepper paste of the present invention for achieving the above other object can be prepared according to the above manufacturing method.

Pickled red pepper of the present invention is not only salty but retains the original spicy taste of red pepper when stored at low temperature for more than 10 months after being sequentially pickled using unheated primary and secondary pickles. Occurrence of off-flavor, odor and mold can be prevented.

In addition, the pickled red pepper of the present invention is crisp and not tough even when stored for 10 months or more.

The present invention relates to a method for producing pickled red pepper that can prevent odor and mold from occurring even when stored for 10 months or more using unheated pickled water, and pickled red pepper prepared according to the method.

Hereinafter, the present invention will be described in detail.

The method for preparing pickled red pepper of the present invention includes (A) immersing the red pepper in a primary pickle containing water, salt, sugar and vinegar, and first pickling at 20 to 27 ° C; (B) immersing the first pickled red pepper in a second pickle containing water, soy sauce, sugar, vinegar and diluent diluent, and second pickling at 20 to 27 ° C; And (C) aging the second pickled red pepper at 3 to 7 ℃ for 10 to 20 months; may include.

First, in the step (A), the red pepper is immersed in the first pickle and first pickled at 20 to 27 ° C, preferably 20 to 25 ° C for 3 to 5 days, preferably 3 to 4 days.

The red pepper used in the present invention is not particularly limited, but when using green pepper, it is preferable to use Cheongyang pepper because off-flavor easily occurs and the sensory properties are low when stored for more than 10 months. In addition, Cheongyang pepper harvested in autumn is more preferable in terms of texture and sensory than Cheongyang pepper harvested in summer.

When the second pickling is performed immediately without performing the first pickling, the spicy taste of the red pepper remains, and the texture becomes tough and odor may occur after 3 months or more, so it is preferable to perform the second pickling after the first pickling. do.

In addition, the primary pickles are not heated, and when using the heated primary pickles, it can be stored for more than 10 months, but after only one month, off-flavors begin to occur and the sensory properties deteriorate.

When the temperature and time during the first pickling are less than the lower limit, the sensory properties may decrease, and when the temperature and time exceed the upper limit, the texture may become tough.

The primary pickled water is 1 to 10 parts by weight of salt based on 100 parts by weight of water, preferably 2 to 5 parts by weight; 5 to 20 parts by weight of sugar, preferably 10 to 15 parts by weight; and 5 to 20 parts by weight of vinegar, preferably 10 to 15 parts by weight.

The salt is used to increase storability and functionality, and when the salt content is less than the lower limit, the sensory properties may decrease, and when the salt content exceeds the upper limit, the salty taste may be strong and the texture may be tough.

In addition, the sugar may be white sugar or brown sugar, and it may be matched with hot pepper to enhance the umami taste and suppress the unique green pepper taste. If the sugar content is less than the lower limit, there is no savory taste and the unique green taste of red pepper may remain.

In addition, the vinegar is used to enhance the umami taste by matching with the storage and spicy peppers. If the content of vinegar is less than the lower limit, the storage stability and umami may be reduced. and off-flavors may occur.

Next, in the step (B), the first pickled pepper is immersed in the second pickled water at 20 to 27 ° C, preferably 20 to 25 ° C for 4 to 7 days, preferably 5 to 6 days. Pickled with tea.

In the case of performing only the first pickling without performing the second pickling, the texture becomes tough and there is no delicious spicy taste, and after one week or more, off-odor and mold may already occur.

When the temperature and time during the second pickling are less than the lower limit, the sensory properties may be lowered, and when the temperature and time are greater than the upper limit, limping and deviation may occur.

In addition, the secondary pickles are also unheated, and when using heated secondary pickles, they can be stored for more than 10 months, but mold and odor occur. Both the primary pickles and the secondary pickles are not heated, and when either one of the first pickles and the second pickles is heated, the functionality may decrease and off-flavors may occur.

70 to 90 parts by weight of soy sauce, preferably 80 to 85 parts by weight, based on 100 parts by weight of water; 55 to 75 parts by weight of sugar, preferably 60 to 70 parts by weight; 55 to 75 parts by weight of vinegar, preferably 60 to 70 parts by weight; and 10 to 30 parts by weight of dilute alcohol, preferably 15 to 25 parts by weight.

The soy sauce enhances storability and umami and suppresses the occurrence of mold and the peculiar green taste of red pepper. If the content of soy sauce is less than the lower limit, there is no savory taste and mold may easily occur during long-term storage, and if the content exceeds the upper limit, sensory It may deteriorate the quality and cause a bitter taste in the pepper.

In addition, the sugar and vinegar play a similar role as in the primary pickle.

In addition, the alcohol diluent has an ethanol concentration of 10 to 25% (W/W), preferably 15 to 23% (W/W), and is used with vinegar so that the primary and secondary pickles do not boil. Long-term maturation is possible, mold, taste and off-flavor do not occur, and sensory properties are improved. If the content of the diluted alcohol is less than the lower limit, it may deteriorate during aging for 10 months or more, and if it exceeds the upper limit, the red pepper may become tough and taste bitter.

Next, in the step (C), pickled red pepper may be prepared by aging the second pickled red pepper at 3 to 7 ° C, preferably at 4 to 5 ° C for 10 to 20 months.

When stored for 10 months or more, the red pepper pickle prepared in this way is deliciously spicy and has improved savory taste, so it has excellent sensory properties, and it can be consumed while stored for a long period of 10 months or more because it does not generate odors and off-flavors as well as mold.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

Example 1.

1st Pickle

A primary pickled product was prepared by mixing 100 parts by weight of water, 2 parts by weight of salt, 10 parts by weight of sugar and 10 parts by weight of vinegar.

2nd pickle

Secondary pickles were prepared by mixing 100 parts by weight of water, 83 parts by weight of soy sauce, 66 parts by weight of sugar, 66 parts by weight of vinegar, and 16 parts by weight of diluted alcohol having an ethanol concentration of 23% (W/W).

pickled red pepper

The washed Cheongyang pepper is immersed in the first pickling water and first pickled at 20 ℃ for 3 days, then the first pickled pepper is taken out and immersed in the second pickle water and immersed at 20 ℃ for 5 days. Pickled red pepper was obtained by aging at 5 ℃ as it was immersed in the secondary pickle.

Comparative Example 1. Skip the first pickling step

It was carried out in the same manner as in Example 1, but the Cheongyang peppers were immediately immersed in the second pickles without performing the pickling process with the first pickles, and then aged at 5 ° C. to obtain pickled red pepper.

Comparative Example 2. Second pickling step omitted

It was carried out in the same manner as in Example 1, but without performing the pickling process with the second pickle, the Cheongyang pepper was immersed in the first pickle and then aged at 5 ° C. to obtain pickled red pepper.

Comparative Example 3. Alcohol diluent omitted

It was carried out in the same manner as in Example 1, but pickled red pepper was obtained using what was prepared without using dilution of alcohol when preparing the secondary pickles.

Comparative Example 4. Use of heated pickles

It is carried out in the same manner as in Example 1, but after preparing the first and second pickles, each is boiled at 100 ° C. for 15 minutes, then cooled, and the boiled first and second pickles are used to pickle red pepper. was obtained.

Comparative Example 5. Primary pickled water and secondary pickled water content different

Conducted in the same manner as in Example 1, but preparing a primary pickled product by mixing 100 parts by weight of water, 15 parts by weight of salt, 30 parts by weight of sugar and 30 parts by weight of vinegar; 100 parts by weight of water, 100 parts by weight of soy sauce, 40 parts by weight of sugar, 40 parts by weight of vinegar, and 30 parts by weight of diluted alcohol having an ethanol concentration of 23% (W/W) were mixed to prepare a secondary pickled product, and then the first pickled product was prepared. Red pepper pickles were obtained using pickles and secondary pickles.

<Test Example>

Test Example 1. Sensory test

For sensory evaluation, three red pepper pickles according to the storage period prepared in Examples and Comparative Examples were placed in a disposable plastic container (diameter 9 cm, height 1 cm) and provided to sensory test panels. At this time, in order to avoid prejudice against the sample, the three-digit number extracted from the random number table was marked on the sample container, and water and a spit cup were provided to rinse the mouth during evaluation. For the sensory evaluation, the degree of liking for pickled red pepper was evaluated on a 9-point scale, and the higher the degree of preference, the higher the score.

The sensory evaluation panel consisted of 10 consumers and was evaluated after sufficient training on the inspection method and evaluation characteristics necessary for sensory evaluation. The occurrence of mold was visually confirmed.

- Color, texture (crispy), taste, off-odor, taste, overall acceptability: 1 point = very bad, 9 points = very good

-Toughness: 1 point = very tough, 9 points = not very tough

division 6 months 10 months 15 months mold Example 1 doesn't exist doesn't exist doesn't exist Comparative Example 1 doesn't exist generation generation Comparative Example 2 generation generation generation Comparative Example 3 generation generation generation Comparative Example 4 generation generation generation Comparative Example 5 doesn't exist doesn't exist doesn't exist color Example 1 7.83 7.91 7.96 Comparative Example 1 7.02 7.27 7.15 Comparative Example 2 6.95 7.26 7.27 Comparative Example 3 7.16 7.18 7.14 Comparative Example 4 8.10 8.24 8.26 Comparative Example 5 7.77 7.50 7.45 texture Example 1 7.51 7.91 7.71 Comparative Example 1 6.58 6.07 6.05 Comparative Example 2 6.94 6.46 5.94 Comparative Example 3 6.87 6.53 6.45 Comparative Example 4 4.13 3.17 2.44 Comparative Example 5 7.12 6.75 6.17 taste Example 1 8.04 8.38 8.30 Comparative Example 1 5.29 4.74 4.18 Comparative Example 2 4.86 4.48 3.21 Comparative Example 3 7.02 6.74 6.35 Comparative Example 4 4.08 3.21 2.84 Comparative Example 5 6.74 6.60 5.81 Tough Example 1 7.83 8.29 8.48 Comparative Example 1 6.47 5.94 5.15 Comparative Example 2 5.31 4.65 3.94 Comparative Example 3 6.25 5.41 4.71 Comparative Example 4 4.43 4.09 3.18 Comparative Example 5 6.90 6.52 6.14 off-flavor Example 1 7.72 7.89 7.76 Comparative Example 1 5.71 5.43 5.14 Comparative Example 2 4.48 4.04 3.73 Comparative Example 3 5.86 5.58 5.08 Comparative Example 4 3.94 3.35 2.92 Comparative Example 5 6.15 5.71 5.46 already Example 1 7.63 7.84 7.71 Comparative Example 1 5.82 5.38 5.05 Comparative Example 2 4.58 4.25 4.08 Comparative Example 3 5.71 5.36 4.81 Comparative Example 4 3.84 3.09 3.04 Comparative Example 5 6.26 5.91 5.69 comprehensive signage Example 1 7.64 7.84 7.84 Comparative Example 1 6.38 5.75 5.60 Comparative Example 2 6.07 5.54 5.19 Comparative Example 3 6.36 5.36 4.52 Comparative Example 4 4.25 3.91 3.48 Comparative Example 5 6.94 6.48 6.07

As shown in Table 1 above, the pickled red pepper paste prepared according to Example 1 of the present invention has excellent color, texture (crispness), taste, off-flavor, taste, and overall preference compared to Comparative Examples 1 to 5, and confirmed that it is not.

In addition, it was confirmed that the pickled red pepper prepared according to Example 1 of the present invention did not generate mold even when stored for 15 months or more.

Claims (7)

(A) immersing the red pepper in a primary pickling solution containing water, salt, sugar and vinegar and primary pickling at 20 to 27 ° C;
(B) immersing the first pickled red pepper in a second pickle containing water, soy sauce, sugar, vinegar and diluent diluent, and second pickling at 20 to 27 ° C; and
(C) aging the second pickled red pepper at 3 to 7 ℃ for 10 to 20 months; method for producing pickled red pepper comprising the. The method of claim 1, wherein the first pickled product in step (A) comprises 1 to 10 parts by weight of salt, 5 to 20 parts by weight of sugar, and 5 to 20 parts by weight of vinegar based on 100 parts by weight of water. How to make pickles. The method of claim 1, wherein step (A) is performed for 3 to 5 days. The method of claim 1, wherein the second pickled material in step (B) is 70 to 90 parts by weight of soy sauce, 55 to 75 parts by weight of sugar, 55 to 75 parts by weight of vinegar and 10 to 30 parts by weight of diluted alcohol based on 100 parts by weight of water. Method for producing pickled red pepper, characterized in that it comprises a part. The method of claim 1, wherein the diluted alcohol in step (B) has an ethanol concentration of 10 to 25% (W/W). The method of claim 1, wherein step (B) is performed for 4 to 7 days. Pickled red pepper prepared according to the manufacturing method of any one of claims 1 to 6.