KR20230100016A - The Methods for Manufacturing of Vegetables Concentrate/Vegetables Pickles and the Vegetables Concentrate/Vegetables Pickles Prepared Thereby - Google Patents

Abstract

The present invention relates to a method for preparing vegetable curd and the vegetable curd prepared according to the method, comprising the steps of (A) mixing vegetables and sugar and first maturing at 17 to 22 ° C; (B) secondarily aging the firstly aged vegetables and vegetable aging liquid at 10 to 15 ° C; (C) thirdly aging the secondly aged vegetables and vegetable aging liquid at 4 to 10 ° C; (D) firstly vacuum-extracting the third-aged vegetable maturation liquid at 50 to 70 °C; and (E) obtaining vegetable extract by performing secondary vacuum extraction of the first vacuum extracted vegetable extract at 80 to 90 °C; By including, even when sugar or oligosaccharides reduced by 10 to 60% compared to the case of preparing vegetable curd according to the conventional method, corruption does not occur and vegetable curd having a strong flavor and taste unique to vegetables can be obtained.
In addition, only the above-described steps (A), (B), and (C) and the additional vacuum extraction step (D') can additionally obtain pickled vegetables.

Description

{The Methods for Manufacturing of Vegetables Concentrate/Vegetables Pickles and the Vegetables Concentrate/Vegetables Pickles Prepared Thereby}

The present invention relates to a method for producing vegetable paste and pickled vegetables in which the content of sugar or oligosaccharides used is not corrupted and rather harmonizes the unique aroma, flavor, and sweetness of vegetables, and the vegetable paste or pickled vegetables prepared according to the method.

Vegetable paste is prepared by mixing various vegetables with a large amount of sugar or oligosaccharide and then aging them. The vegetable paste prepared in this way can be applied to all foods that require seasoning, such as various dishes (seasoned, stewed, steamed, vegetable dishes, meat dishes, etc.) and meal kits. It can be used as a substitute for vegetable paste and can be used to make healthy dishes rich in taste and nutrition with the harmony of flavor and sweetness of vegetable paste. In addition, vegetable syrup has a very diverse range of applications, such as being diluted in water and used as a beverage, similar to fruit syrup.

The reason why vegetables are used is that vegetables are low in calories and carbohydrates and are rich in fiber, vitamins, minerals, and disease-fighting phytochemicals (phytochemicals, phytochemicals). It is also an excellent source of antioxidants that help neutralize harmful free radicals. Looking at the effects of vegetable intake in more detail, there may be inflammation reduction, activation of beneficial intestinal bacteria, insect control, reduction in the risk of type 2 diabetes, reduction in the risk of heart disease and stroke, and lowering of blood pressure. Accordingly, efforts are being made to further improve the flavor and preference of such vegetable paste.

However, in general, vegetables have a higher water content than fruits, so they require more sugar or oligosaccharides than the manufacturing method of making fruit syrup, and fermentation conditions are very difficult because vegetables are softer than fruits. Therefore, conventional vegetable syrups inevitably contain more sugar or oligosaccharides than fruit syrups. Therefore, existing diabetic patients had a problem in that they could not properly use vegetable extract in food or drink it as a beverage.

On the other hand, Redish Leaves are the roots and leaves of Brassica Rapa, an annual herb of the Cruciferous family, and are medicinal materials that activate the function of the intestines to improve digestion. As a winter seasonal ingredient, it is one of the crops emerging as a healthy food because it is rich in vitamins and minerals. In particular, it is rich in vitamins A and C, so it is good for anticancer activity, and it is effective in preventing anemia, removing intestinal waste products, and preventing constipation due to its high content of iron, fiber, calcium, and minerals. It also has ingredients necessary for growing children. In Korea, it is mainly produced in Hongcheon, Yanggu, and Pyeongchang, Gangwon Province.

These radish greens have a short harvest period of about one month from mid-November to early December, the harvest time of radish, so after harvesting, lightly blanched in salt water, hung in a well-ventilated place, dried in the shade, and used in the form of a shiregi, or lightly parboiled in salt water. It was common to use it frozen. Recently, interest in vegetable extract has been increasing, but no case of making radish extract has been reported yet, and in particular, there is no case of making vegetable extract using radish extract through low-temperature fermentation and concentration method.

Vegetable curd made of such radish is a food obtained by mixing radish greens and saccharides as raw materials for immersion, maintaining immersion for a certain period of time, and extracting components present in the immersion raw materials into the saccharides. Can be used as a beverage.

The present invention relates to a method for preparing vegetable curd using vegetables such as radish greens to lower the content of sugar or oligosaccharides that are not harmful to the body, and not to rot even when the content of sugar or oligosaccharides is reduced, but rather to have a strong aroma and taste unique to vegetables. .

In addition, the present invention relates to a method for preparing vegetable pickles from vegetables incidentally produced in the process of preparing vegetable paste.

Republic of Korea Registered Patent No. 10-0824308 (Method for manufacturing pickled vegetables with fruits and pickled vegetables according to the method)

An object of the present invention is to provide a method for producing vegetable paste or pickled vegetables that does not rot even when the content of one or more of sugar or oligosaccharides is reduced, and rather has a strong aroma and taste of vegetables.

In addition, another object of the present invention is to provide vegetable paste or pickled vegetables prepared according to the above manufacturing method.

The method for preparing the vegetable curd of the present invention for achieving the above object includes (A) mixing vegetables and sugar and first maturing at 17 to 22 ° C; (B) secondarily aging the firstly aged vegetables and vegetable aging liquid at 10 to 15 ° C; (C) thirdly aging the secondly aged vegetables and vegetable aging liquid at 4 to 10 ° C; (D) preparing vegetable juice by firstly vacuum-extracting the thirdly aged vegetables and vegetable ripening liquid at 50 to 70 ° C; and (E) obtaining vegetable extract by performing secondary vacuum extraction of the primary vacuum-extracted vegetable extract at 80 to 90 °C.

In step (A), vegetables and sugar may be mixed in a weight ratio of 1: 0.4-1.0. Here, oligosaccharide may be used instead of sugar, and a mixture of sugar and oligosaccharide may be used.

In step (A), the primary aging may be performed for 15 to 30 days.

In step (B), the secondary aging may be performed for 30 to 50 days.

In step (C), the third aging may be performed for 50 to 70 days.

In the step (D), the first vacuum extraction may be performed for 2 to 8 hours, respectively.

In the step (E), the secondary vacuum extraction may be performed for 2 to 10 hours, respectively.

The vegetable includes all vegetables, and in particular, may be at least one selected from the group consisting of radish, radish, turnip, onion, green onion, beet, cabbage, ginger, garlic, and ginseng.

In addition, the vegetable curd of the present invention for achieving the above-described other objects may be prepared according to the above manufacturing method.

The method for preparing pickled vegetables of the present invention for achieving the above object includes (A) mixing vegetables and sugar and first maturing at 17 to 22 ° C; (B) secondarily aging the firstly aged vegetables and vegetable aging liquid at 10 to 15 ° C; (C) thirdly aging the secondarily aged vegetables and vegetable aging liquid at 4 to 10 ° C; and (D') firstly vacuum-extracting the tertiarily aged vegetables and vegetable maturation liquid at 50 to 70° C. to produce vegetable juice and incidentally obtain pickled vegetables; can include

In step (A), vegetables and sugar may be mixed in a weight ratio of 1: 0.4-1.0. Here, oligosaccharide may be used instead of sugar, and a mixture of sugar and oligosaccharide may be used.

In step (A), the primary aging may be performed for 15 to 30 days.

In step (B), the secondary aging may be performed for 30 to 50 days.

In step (C), the third aging may be performed for 50 to 70 days.

The vegetable may be at least one selected from the group consisting of radish, radish, turnip, onion, green onion, beet, cabbage, ginger, garlic, and ginseng, including all vegetables.

In addition, pickled vegetables of the present invention for achieving the above-described other objects can be prepared according to the above manufacturing method.

Compared to the case of preparing vegetable paste or vegetable pickles according to the conventional method, the vegetable paste or pickled vegetables of the present invention does not cause decay even when sugar (or oligosaccharide) is reduced by 10 to 60% by weight, and the unique flavor and flavor of vegetables Vegetable paste or pickled vegetables with strong taste can be obtained at the same time.

In addition, the vegetable preserve of the present invention has a clear and bright color, unlike conventional vegetable extract or vegetable fermented liquid, and has a clean, fresh aroma and taste unique to vegetables.

In addition, the concentration of the vegetable extract of the present invention is similar to that of honey, so it can be manufactured into various products such as vegetable seasonings and vegetable beverages; It can be mixed with lactic acid bacteria, collagen, compu, etc. to be manufactured as a health functional food that can be used for fatigue improvement, constipation prevention, diet, etc.; It can be mixed with herbal medicines such as angelica, licorice, and mulberry leaves to make a natural digestive agent.

In addition, since the pickled vegetable of the present invention is manufactured by a low-temperature presentation method, the twisty texture is superior to that of conventional pickled vegetables.

Although the moisture content and hardness are different depending on the type of vegetable, in the past, vegetable paste or pickled vegetables were made in a situation where it was not possible to artificially control the temperature, so the quality was not uniform and the quality was not uniform. Although there was a problem with acetic acid fermentation, the low-temperature fermentation method, which is the core of the present invention, can adjust detailed process conditions according to conditions such as moisture content and hardness of vegetables. can be manufactured.

During the low-temperature aging fermentation process, osmotic pressure can help proliferate lactic acid bacteria, inhibit harmful bacteria, and facilitate bowel movement, so it can replace existing seasonings.

1 is a photograph of pickled onions aged at room temperature.
2 is a photograph of pickled onion concentrated after low-temperature aging fermentation of the present invention.

The present invention relates to a method for producing vegetable preserves or pickled vegetables that do not rot even when the amount of sugar used is reduced and rather has a strong flavor and taste inherent in vegetables, and to vegetable preserves or pickled vegetables prepared according to the method.

The present invention proceeds with aging over three stages while gradually lowering the temperature when preparing vegetable aging liquid, and vacuum extraction is carried out over two times while increasing the temperature when preparing vegetable paste from the third aged vegetable aging liquid. Or, even if the content of one or more of the oligosaccharides is reduced, high-concentration vegetable extract that does not rot, has a strong aroma and taste, and is clear and bright in color can be obtained.

In addition, pickled vegetables may be incidentally obtained through the three ripening steps.

Hereinafter, the present invention will be described in detail.

The method for producing vegetable curd of the present invention comprises the steps of (A) first maturing at 17 to 22 ° C. by mixing vegetables and sugar; (B) secondarily aging the firstly aged vegetables and vegetable aging liquid at 10 to 15 ° C; (C) thirdly aging the secondly aged vegetables and vegetable aging liquid at 4 to 10 ° C; (D) preparing vegetable juice by firstly vacuum-extracting the thirdly aged vegetables and vegetable ripening liquid at 50 to 70 ° C; and (E) obtaining vegetable extract by performing secondary vacuum extraction of the primary vacuum extracted vegetable extract at 80 to 90 °C.

After the step (C), (D') first vacuum extracting the tertiary aged vegetables and vegetable ripening liquid at 50 to 70 ° C. to make vegetable juice and incidentally obtain vegetable pickles. Crunchy and chewy Pickled vegetables are obtained from vegetables.

First, in the step (A), vegetables and sugar are mixed in a weight ratio of 1: 0.4-1.0, preferably 1: 0.5-0.7, and cooked at 17 to 22 ℃, preferably 18 to 20 ℃ 10 to 30 ℃. First aging is performed for one day, preferably 15 to 20 days.

Conventionally, when manufacturing vegetable curd such as radish green, vegetables and sugar are mixed at a weight ratio of 1: 1 to lower the rate of decay because vegetables have a higher moisture content than fruits, but according to the manufacturing method of the present invention, conventionally In comparison, even when the sugar content is lowered by 10 to 60% by weight, vegetable curd with excellent sensory properties without decay can be obtained.

If the sugar content is less than the lower limit of the vegetable, it is not corrupted but the sensory may be lowered, and if the sugar content is higher than the upper limit, the sensory quality is lowered and the preference may be lowered due to the generation of old flavor.

If the temperature and time during the primary ripening are less than the lower limit, a unique bitter taste that may occur when ripening vegetables may occur, and if it exceeds the upper limit, bitter taste occurs and dark-colored vegetable soup is produced to lower the preference. can

The vegetable used in the present invention is not particularly limited as long as it can be washed and immediately made into green, but is preferably 1 selected from the group consisting of radish, radish, turnip, onion, green onion, beet, cabbage, ginger, garlic, and ginseng. More than one species can be mentioned.

Next, in the step (B), after stirring the firstly aged vegetables and vegetable aging liquid, 10 to 15 ℃, preferably 13 to 15 ℃ 30 to 50 days, preferably 35 to 40 days During the second aging process.

The secondary aging has a lower aging temperature than the primary aging and is performed for a longer time, thereby obtaining a vegetable aging liquid that is deeper and softer and has a harmony of sweetness and umami. In the case of the secondary aging, when aging is performed at a higher temperature for a shorter time than in the primary aging, a dark vegetable soup is produced and a bitter taste and a musty smell may occur.

If the temperature during the second aging is less than the lower limit above, the temperature is lowered more rapidly than during the first aging, and the fresh taste and aroma may disappear from the vegetable agency. may occur, resulting in a decrease in functionality.

In addition, when the maturation time during the secondary aging is less than the lower limit, a bitter taste and unpleasant smell may occur in the vegetable paste, and if it exceeds the upper limit, there may be no savory taste.

Next, in the step (C), the secondary aged vegetables and the vegetable ripening liquid are stirred and then sealed and kept at 4 to 10 ° C, preferably 5 to 7 ° C for 50 to 70 days, preferably 55 to 60 days During the third aging process.

The third aging is performed at a lower temperature and for a longer time than the second aging, thereby obtaining a vegetable aging liquid that is deeper, softer, and has excellent umami compared to the vegetable aging liquid prepared during the secondary aging. In the case of aging for a short time at a high temperature compared to the secondary aging during the third aging, dark vegetable extract is produced, there is no inherent taste and aroma of the vegetable, and a strong taste may occur.

In addition, in the first and second aging, there is no difference in quality even if the aging is performed with or without sealing depending on the environment, but in the third aging, if the sealing is not performed, the throat is not good and there is no soft taste at all.

If the temperature during the third ripening is less than the lower limit, the temperature may decrease more rapidly than during the second ripening, and the soft taste may disappear.

In addition, if the maturation time during the 3rd aging is less than the lower limit above, it is difficult to store for a long time because the sugar content is not high even after extraction at a low temperature, and the unique taste and aroma of vegetables may be absent and a strong taste may occur. It may not have a pungent taste and smell.

Since vegetables do not have skins or are thin and have relatively high water content, at least one of the ripening stages (A), (B), and (C) involves replacing the top and bottom of the vegetables every 5 to 7 days. can be included

The sugar content of the tertiary ripening vegetable liquid is 40 to 50 brix. The vegetable ripening liquid is a mixture of vegetable liquid and vegetable, and the sugar content is measured in the vegetable liquid.

The tertiary aged vegetables can be used as pickled vegetables through a separate process if necessary.

Next, in the step (D), the vegetable ripening liquid in which the vegetable liquid and the vegetable are mixed after the third aging is 50 to 70 ℃, preferably 55 to 60 ℃ for 2 to 12 hours, preferably 4 to 8 A first vacuum extraction was performed for a period of time to obtain a vegetable juice.

Vacuum extraction may be performed according to a conventional vacuum extraction method, and preferably, 5 L of purified water is added based on 15 L of vegetable aging liquid (vegetable liquid + vegetable), and vacuum extraction is performed according to the temperature and time. After performing, 5 L of the purified water may be removed as a distillate. The vegetable juice extracted in this way can be obtained in 15 L without loss of capacity of the added vegetable juice.

If the temperature and time during the first vacuum extraction are less than the lower limit, extraction from the added vegetables may not be easily performed and the sugar content may not increase, and if it exceeds the upper limit, bitter taste may occur and the yield may be lowered.

The sugar content of the concentrated vegetable juice extracted in the first vacuum is 55 to 70 brix, and the sugar content is higher than that of the vegetable juice aged the third time.

This has the effect of increasing the shelf life and highly concentrating the nutrients and taste without artificial additives.

1 is a photograph of pickled onions aged at room temperature. At the bottom of Figure 1, white mold 101 and black mold 102 can be seen, and the overall color of pickled onions is dark and dark.

2 is a photograph of pickled onion concentrated after low-temperature aging fermentation of the present invention. Unlike Figure 1, no mold can be seen at all, and the overall color of pickled onions is clear and bright.

Next, in the step (E), the vegetable juice obtained by vacuum extraction is subjected to secondary vacuum extraction at 80 to 90 ° C, preferably 80 to 85 ° C for 2 to 16 hours, preferably 4 to 10 hours, and concentrated. Obtained vegetable curd.

Vacuum extraction may be performed according to a conventional vacuum extraction method, and preferably, concentrated vegetable extract is obtained by vacuum extracting the first vacuum extracted vegetable juice to remove all moisture contained in the vegetable juice. In addition, it is possible to obtain vegetable pickles incidentally. In the case of omitting the first vacuum extraction process and performing vacuum extraction only under the condition of the second vacuum extraction, moisture is not sufficiently removed, which can lead to corruption and deterioration of functionality during long-term storage.

If the temperature during the second vacuum extraction is less than the lower limit above, moisture is not removed and may be corrupted during long-term storage.

The sugar content of the secondary vacuum-extracted vegetable juice is so high that it cannot be measured with a saccharimeter.

The vegetable preserve prepared in this way is clear and bright in color, unlike conventional vegetable extract or vegetable fermented liquid, and has a clean, fresh scent and taste unique to vegetables.

Since the moisture content of each vegetable is different, the sugar content ratio of sugar or oligosaccharide can be adjusted.

In the above, the present invention has been described in detail through specific embodiments, but the present invention is not limited to the above embodiments, and various modifications are possible by those skilled in the art within the scope of the technical idea of the present invention.

The present invention relates to a method for producing vegetable puree and pickled vegetables that do not rot even when the content of sugar or oligosaccharides used is reduced and rather harmonizes the unique aroma, flavor, and sweetness of vegetables, and the vegetable puree or pickled vegetables prepared thereby, It has industrial applicability in food fields such as beverages, seasonings, and foods.

101 white mold
102 black mold

Claims (18)

(A) mixing vegetables and sugar and first maturing at 17 to 22 ° C;
(B) secondarily aging the firstly aged vegetables and vegetable aging liquid at 10 to 15 ° C;
(C) thirdly aging the secondly aged vegetables and vegetable aging liquid at 4 to 10 ° C;
(D) preparing vegetable juice by firstly vacuum-extracting the thirdly aged vegetables and vegetable ripening liquid at 50 to 70 ° C; and
(E) obtaining vegetable extract by performing secondary vacuum extraction of the primary vacuum extracted vegetable extract at 80 to 90 °C;
A method for producing vegetable curd, characterized in that it comprises a.
The method of claim 1, wherein in step (A), vegetables and sugar are mixed in a weight ratio of 1:0.4-1.0.
The method of claim 1, wherein the primary aging in step (A) is performed for 15 to 30 days.
The method of claim 1, wherein the secondary aging in step (B) is performed for 30 to 50 days.
The method of claim 1, wherein the third ripening in step (C) is performed for 50 to 70 days.
The method of claim 1, wherein the first vacuum extraction in step (D) is performed for 2 to 8 hours, respectively.
The method of claim 1, wherein the secondary vacuum extraction in step (E) is performed for 2 to 10 hours, respectively.
The method of claim 1, wherein at least one of the ripening steps (A), (B), and (C) comprises replacing the top and bottom of the vegetable every 5 to 7 days. A method for preparing vegetable curd.
The method of claim 1, wherein the vegetable is at least one selected from the group consisting of radish, radish, turnip, onion, green onion, beet, cabbage, ginger, garlic, and ginseng.
Vegetable curd prepared according to the manufacturing method of any one of claims 1 to 9.
(A) mixing vegetables and sugar and first maturing at 17 to 22 ° C;
(B) secondarily aging the firstly aged vegetables and vegetable aging liquid at 10 to 15 ° C;
(C) thirdly aging the secondly aged vegetables and vegetable aging liquid at 4 to 10 ° C; and
(D') firstly vacuum-extracting the tertiarily aged vegetables and vegetable maturation liquid at 50 to 70 ° C. to produce vegetable juice and incidentally obtain pickled vegetables;
Method for producing pickled vegetables comprising a.
[Claim 12] The method of claim 11, wherein in the step (A), vegetables and sugar are mixed in a weight ratio of 1:0.4-1.0.
[Claim 12] The method for preparing pickled vegetables according to claim 11, wherein the primary maturation in step (A) is performed for 15 to 30 days.
[Claim 12] The method of claim 11, wherein the secondary ripening in step (B) is performed for 30 to 50 days.
[Claim 12] The method for preparing pickled vegetables according to claim 11, wherein the tertiary ripening in step (C) is performed for 50 to 70 days.
The method of claim 11, wherein at least one of the ripening steps (A), (B), and (C) comprises replacing the top and bottom of the vegetable every 5 to 7 days. How to make pickled vegetables.
The method of claim 11, wherein the vegetable is at least one selected from the group consisting of radish, radish, turnip, onion, green onion, beet, cabbage, ginger, garlic, and ginseng.
Pickled vegetables prepared according to the manufacturing method of any one of claims 11 to 17.

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