KR102404674B1 - Manufacturing Method of Pickled Food using Aronia - Google Patents
Manufacturing Method of Pickled Food using Aronia Download PDFInfo
- Publication number
- KR102404674B1 KR102404674B1 KR1020200050204A KR20200050204A KR102404674B1 KR 102404674 B1 KR102404674 B1 KR 102404674B1 KR 1020200050204 A KR1020200050204 A KR 1020200050204A KR 20200050204 A KR20200050204 A KR 20200050204A KR 102404674 B1 KR102404674 B1 KR 102404674B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- aronia
- fruit
- parts
- vinegar
- Prior art date
Links
- 241001444063 Aronia Species 0.000 title claims abstract description 105
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
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- 239000000052 vinegar Substances 0.000 claims abstract description 27
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/08—Denaturation, e.g. denaturation of protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 아로니아를 이용한 초절임식품의 제조방법에 관한 것으로, 아로니아 열매를 1차 숙성하는 단계(단계 1); 상기 1차 숙성된 아로니아 열매에 현미식초 및 설탕을 혼합하고 2차 숙성하여 아로니아 식초 및 2차 숙성된 아로니아 열매를 수득하는 단계(단계 2); 및 상기 아로니아 식초, 2차 숙성된 아로니아 열매 및 설탕을 혼합하고 3차 숙성하여 아로니아를 이용한 초절임식품을 제조하는 단계(단계 3); 를 포함하는 것을 기술적 특징으로 하며, 신 맛을 저감시키고 부드러운 맛이 우수하고 식감을 향상시켜 어린아이들도 섭취할 수 있는 장점이 있으며, 안토시아닌 성분의 손상을 최소화할 수 있는 장점이 있다.The present invention relates to a method for producing pickled foods using aronia, comprising the steps of: primary ripening of aronia fruit (step 1); A step of mixing brown rice vinegar and sugar with the first ripened aronia fruit and secondly ripening to obtain aronia vinegar and second ripening aronia fruit (step 2); and mixing the aronia vinegar, the secondary ripened aronia fruit and sugar and tertiary ripening to prepare a pickled food using aronia (step 3); It is a technical feature to include, and has the advantage that it can be consumed even by young children by reducing sour taste, excellent soft taste, and improving texture, and has the advantage of minimizing damage to anthocyanin components.
Description
본 발명은 아로니아를 이용한 초절임식품의 제조방법에 관한 것으로, 보다 상세하게는 신 맛을 저감시키고 부드러운 맛을 향상시켜 어린아이들도 섭취할 수 있으며, 안토시아닌 성분의 손상을 최소화할 수 있는, 아로니아를 이용한 초절임식품의 제조방법에 관한 것이다.The present invention relates to a method for producing pickled foods using aronia, and more particularly, to reduce sour taste and improve soft taste, so that even children can consume it, and aronia, which can minimize damage to anthocyanin components It relates to a method for manufacturing pickled foods using
아로니아(Aronia melanocarpa)는 블랙 초크베리(black chokeberry) 라고도 알려져 있으며, 그 원산지는 북부 아메리카지만 현재 유럽에서도 인기를 끌고 있으며 국내에서도 관심이 높아지며 재배되고 있다. 색과 향이 좋아 잼, 와인, 주스, 차 등 다양한 식자재로서의 이용 가치가 높고, 아로니아에 포함되어있는 다량의 안토시아닌은 짙은 자줏빛을 띠며 항산화물질, 천연색소로의 사용 가능하고, 그밖에 페놀산류, 플라보노이드류와 같은 생리활성물질은 항산화 효과, 항염증 효과, 항당뇨 효과, 면역조절기능 등 다양한 기능을 가지는 것으로 알려져 있다.Aronia ( Aronia melanocarpa ) Also known as black chokeberry, its origin is North America, but it is currently popular in Europe and is being cultivated with increasing interest in Korea. Due to its good color and fragrance, it is highly valuable as a variety of food materials such as jam, wine, juice, and tea. A large amount of anthocyanins contained in aronia has a dark purple color and can be used as an antioxidant and natural colorant, and other phenolic acids and flavonoids. Such physiologically active substances are known to have various functions such as antioxidant effect, anti-inflammatory effect, antidiabetic effect, and immunomodulatory function.
아로니아는 많은 생리활성 물질을 함유하고 있으나 과실 특유의 신맛과 떫은맛 때문에 생과로 이용하기보다는 가공용으로 개발할 필요성이 대두되고 있다. Aronia contains many physiologically active substances, but due to the unique sour and astringent taste of the fruit, there is a need to develop it for processing rather than using it as a raw fruit.
또한, 아로니아는 과일이기 때문에 장기간 보관이 어렵다는 문제점이 있다. 다른 과일에 비해 냉동보관이 가능하다는 장점이 있으나, 일반 가정의 냉장고는 냉동실이 작기 때문에, 많은 양의 아로니아를 냉동 보관하기 어렵다. 이러한 사정들로 인해, 아로니아의 우수성을 알면서도 가정에서 아로니아를 계속 먹기가 어렵다.In addition, since aronia is a fruit, there is a problem in that it is difficult to store it for a long period of time. Compared to other fruits, it has the advantage of being able to keep it frozen, but since the freezer room is small, it is difficult to freeze and store a large amount of aronia. Due to these circumstances, it is difficult to continue to eat aronia at home despite knowing the superiority of aronia.
보관상의 문제로 아로니아의 수요가 증가하지 못하고 있는 실정을 개선하기 위해, 아로니아를 분말로 만들어 판매하기도 하고, 추출물을 다른 식재료와 혼합하거나 함께 발효시킨 제품을 판매하는 등 다양한 방법이 소개되고 있다. 그러나 이러한 가공방법에 의하면 아로니아에 함유된 항산화성분이 많이 손상된다. 분말의 경우, 안토시아닌과 폴리페놀의 50% 이상 손상되는 것으로 알려져 있다.In order to improve the situation that the demand for aronia is not increasing due to storage problems, various methods are being introduced, such as selling aronia as a powder, mixing the extract with other ingredients, or selling products that are fermented together. . However, according to this processing method, the antioxidant components contained in aronia are greatly damaged. In the case of powder, it is known that more than 50% of anthocyanins and polyphenols are damaged.
대한민국등록특허공보 제10-1900337호(2018.09.20.)에는 아로니아 피클 및 그 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-1900337 (2018.09.20.) discloses an aronia pickle and a manufacturing method thereof.
상기 아로니아 피클은 아로니아의 장기 보관을 가능하게 한 장점이 있지만, 신맛이 너무 강하여 어린아이들이 섭취하기 어려운 단점이 있다.Although the aronia pickle has the advantage of enabling long-term storage of aronia, it has a disadvantage that it is difficult for young children to consume because the sour taste is too strong.
본 발명의 목적은 신 맛을 저감시키고 부드러운 맛을 향상시켜 어린아이들도 섭취할 수 있는, 아로니아를 이용한 초절임식품의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing pickled foods using aronia, which can be consumed even by children by reducing sour taste and improving soft taste.
본 발명의 또 다른 목적은 안토시아닌 성분의 손상을 최소화할 수 있는, 아로니아를 이용한 초절임식품의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for preparing a pickled food using aronia, which can minimize damage to anthocyanin components.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 아로니아 열매를 1차 숙성하는 단계(단계 1); 상기 1차 숙성된 아로니아 열매에 현미식초 및 설탕을 혼합하고 2차 숙성하여 아로니아 식초 및 2차 숙성된 아로니아 열매를 수득하는 단계(단계 2); 및 상기 아로니아 식초, 2차 숙성된 아로니아 열매 및 설탕을 혼합하고 3차 숙성하여 아로니아를 이용한 초절임식품을 제조하는 단계(단계 3); 를 포함하는, 아로니아를 이용한 초절임식품의 제조방법을 제공한다.The present invention comprises the steps of primary ripening of aronia fruit (step 1); A step of mixing brown rice vinegar and sugar with the first ripened aronia fruit and secondly ripening to obtain aronia vinegar and second ripening aronia fruit (step 2); and mixing the aronia vinegar, the secondary ripened aronia fruit and sugar and tertiary ripening to prepare a pickled food using aronia (step 3); It provides a method for producing pickled foods using aronia, comprising a.
상기 단계 1 이전에 상기 아로니아 열매를 바이오세라믹 스톤 정제수를 이용하여 세척하는 단계가 추가되되, 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 1~5중량부를 넣고 10~14시간 동안 방치하여 제조하며, 상기 바이오세라믹 스톤은 진주석 40~50중량%, 견운모 25~35중량% 및 황토 20~30중량%를 포함하는 혼합물을 물에 넣고 혼련한 후 숙성시킨 다음, 1,300~1,400℃의 온도에서 1~2시간 동안 소성시킨다.The step of washing the aronia fruit using purified bioceramic stone water is added before step 1, and the bioceramic stone purified water is added to 100 parts by weight of water and 1 to 5 parts by weight of bioceramic stones and left for 10 to 14 hours. The bioceramic stone is prepared by putting a mixture containing 40 to 50% by weight of pearlite, 25 to 35% by weight of sericite, and 20 to 30% by weight of ocher in water, kneading it, and then aging it at 1,300 to 1,400 ° C. Firing for 1 to 2 hours at temperature.
상기 단계 1은 아로니아 열매를 영하 15℃ ~ 영하 5℃에서 90~100일 동안 1차 숙성한다. In step 1, the aronia fruit is first aged for 90 to 100 days at -15°C to -5°C below zero.
상기 단계 2는 상기 1차 숙성된 아로니아 열매와 현미식초와 설탕을 중량비 1:1:1로 혼합하고 20~25℃에서 15~20일 동안 2차 숙성하고 여과하여, 액상은 아로니아 식초로 수득하며, 고상은 2차 숙성된 아로니아 열매로 수득한다.In
상기 현미식초는 현미 30~38중량%, 복합합성균 10~15중량% 및 정제수 50~58중량%를 혼합하고 30~32℃에서 6~7일 동안 발효시켜 발효액을 제조하며, 상기 발효액 100중량부에 초산균 5~10중량부를 접종하여 26~28℃에서 3~4일 동안 발효시켜 제조하되, 상기 복합합성균은 홍국균 40~50중량%, 고초균 20~30중량%, 효모 10~20중량% 및 누룩균 5~15중량%를 포함한다. The brown rice vinegar is prepared by mixing 30 to 38% by weight of brown rice, 10 to 15% by weight of synthetic bacteria, and 50 to 58% by weight of purified water, and fermenting it at 30 to 32° C. for 6 to 7 days to prepare a fermented broth, and 100% by weight of the fermentation broth. It is prepared by inoculating 5-10 parts by weight of acetic acid bacteria in the part and fermenting it for 3-4 days at 26-28 ° C. And 5 to 15% by weight of yeast.
상기 단계 3은 상기 아로니아 식초 10~25중량%, 2차 숙성된 아로니아 열매 60~75중량% 및 설탕 10~20중량%을 혼합하고 10~20℃에서 5~6일 동안 3차 숙성하여 아로니아를 이용한 초절임식품을 제조한다.In step 3, 10 to 25% by weight of the aronia vinegar, 60 to 75% by weight of the second ripened aronia fruit, and 10 to 20% by weight of sugar are mixed, and the third is aged at 10 to 20℃ for 5 to 6 days. Prepares pickled foods using aronia.
상기 단계 3 이후에, 상기 아로니아를 이용한 초절임식품 100중량부에 스테비아 추출발효물 1~3중량부를 추가하되, 상기 스테비아 추출발효물은 스테비아 100중량부에 복합소금물 800~1,000중량부를 넣고 90~95℃에서 4~6시간 동안 추출하고, 스테비아 추출액 100중량부에 유산균 5~10중량부를 첨가하고 35~40℃에서 46~48시간 동안 발효시킨 발효액을 동결건조하며, 상기 복합소금물은 물 90중량%, 자염 5중량%, 죽염 3중량% 및 함초소금 2중량%를 포함하며, 상기 자염은 해수를 가마솥에 넣고 160~180℃에서 4~5일 동안 가열농축하여 석출하며, 상기 죽염은 한쪽이 막힌 대나무 통 속에 천일염을 넣고 입구를 황토로 밀봉한 후 1,000~1,200℃에서 10~12시간 동안 가열하며, 상기 함초소금은 천일염수 100중량부에 함초 20~30중량부를 넣고 110~120℃에서 10~12시간 동안 가열하며, 상기 천일염수의 염도는 25~30중량%이다.After step 3, 1 to 3 parts by weight of stevia extract fermented product is added to 100 parts by weight of the pickled food using aronia, and 800 to 1,000 parts by weight of the complex salt is added to 100 parts by weight of stevia and the fermented stevia is 90 to Extracted at 95 ° C. for 4 to 6 hours, added 5 to 10 parts by weight of lactic acid bacteria to 100 parts by weight of the stevia extract, and freeze-dried the fermentation broth fermented at 35 to 40 ° C. for 46 to 48 hours, the complex brine is water 90 weight %, magnetic salt 5% by weight, bamboo salt 3% by weight, and
본 발명에 따른 아로니아를 이용한 초절임식품의 제조방법은 신 맛을 저감시키고 부드러운 맛이 우수하고 식감을 향상시켜 어린아이들도 섭취할 수 있는 장점이 있다.The method for preparing pickled foods using aronia according to the present invention has the advantage that it can be consumed even by small children by reducing sour taste, excellent soft taste, and improving texture.
또한, 본 발명의 아로니아를 이용한 초절임식품의 제조방법은 안토시아닌 성분의 손상을 최소화할 수 있는 장점이 있다.In addition, the method for preparing pickled foods using aronia of the present invention has the advantage of minimizing damage to anthocyanin components.
도 1은 실시예 1에서 제조한 아로니아를 이용한 초절임식품의 사진이다.1 is a photograph of pickled foods using aronia prepared in Example 1.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 아로니아를 이용한 초절임식품의 제조방법을 설명한다.First, a method for producing pickled foods using aronia according to the present invention will be described.
본 발명의 아로니아를 이용한 초절임식품의 제조방법은,The method for producing pickled foods using aronia of the present invention is,
아로니아 열매를 1차 숙성하는 단계(단계 1);First ripening of aronia fruit (step 1);
상기 1차 숙성된 아로니아 열매에 현미식초 및 설탕을 혼합하고 2차 숙성하여 아로니아 식초 및 2차 숙성된 아로니아 열매를 수득하는 단계(단계 2); 및A step of mixing brown rice vinegar and sugar with the first ripened aronia fruit and secondly ripening to obtain aronia vinegar and second ripening aronia fruit (step 2); and
상기 아로니아 식초, 2차 숙성된 아로니아 열매 및 설탕을 혼합하고 3차 숙성하여 아로니아를 이용한 초절임식품을 제조하는 단계(단계 3);Mixing the aronia vinegar, the secondary ripened aronia fruit and sugar and tertiary aging to prepare a pickled food using aronia (step 3);
를 포함한다.includes
상기 단계 1 이전에 상기 아로니아 열매를 바이오세라믹 스톤 정제수를 이용하여 세척하는 단계가 추가될 수 있다.A step of washing the aronia fruit using bioceramic stone purified water before step 1 may be added.
상기 아로니아 열매를 바이오세라믹 스톤 정제수를 이용하여 세척함으로써 아로니아 열매의 신맛을 제거할 수 있는 장점이 있다.There is an advantage in that the acidity of the aronia fruit can be removed by washing the aronia fruit using bioceramic stone purified water.
상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 1~5중량부를 넣고 10~14시간 동안 방치하여 제조한다.The bioceramic stone purified water is prepared by adding 1 to 5 parts by weight of the bioceramic stone to 100 parts by weight of water and leaving it to stand for 10 to 14 hours.
상기 바이오세라믹 스톤은 진주석 40~50중량%, 견운모 25~35중량% 및 황토 20~30중량%를 포함하는 혼합물을 물에 넣고 혼련한 후 숙성시킨 다음, 1,300~1,400℃의 온도에서 1~2시간 동안 소성시킨다.The bioceramic stone is a mixture containing 40 to 50% by weight of pearlite, 25 to 35% by weight of sericite, and 20 to 30% by weight of loess in water, kneaded and aged, and then 1 to at a temperature of 1,300 to 1,400 ° C. Firing for 2 hours.
상기 단계 1은 아로니아 열매를 영하 15℃ ~ 영하 5℃에서 90~100일 동안 1차 숙성하는 것이 바람직하다.In step 1, it is preferable to first ripen the aronia fruit for 90 to 100 days at -15°C to -5°C below zero.
본 발명에서 아로니아 열매를 영하 15℃ ~ 영하 5℃에서 90~100일 동안 숙성하는 이유는 아로니아 열매의 떫은 맛을 줄이고, 겉피가 단단하여 뻣뻣한 식감을 감소시키기 위함이다.In the present invention, the reason for aging aronia fruit at −15° C. to −5° C. for 90 to 100 days is to reduce the astringent taste of the aronia fruit and to reduce the stiff texture due to the hard outer skin.
상기 단계 2는 상기 1차 숙성된 아로니아 열매와 현미식초와 설탕을 중량비 1:1:1로 혼합하고 20~25℃에서 15~20일 동안 2차 숙성하고 여과하여, 액상은 아로니아 식초로 수득하며, 고상은 2차 숙성된 아로니아 열매로 수득한다. In
상기 현미식초는 현미 30~38중량%, 복합합성균 10~15중량% 및 정제수 50~58중량%를 혼합하고 30~32℃에서 6~7일 동안 발효시켜 발효액을 제조하며,The brown rice vinegar is prepared by mixing 30 to 38% by weight of brown rice, 10 to 15% by weight of synthetic bacteria and 50 to 58% by weight of purified water and fermenting it at 30 to 32℃ for 6-7 days,
상기 발효액 100중량부에 초산균 5~10중량부를 접종하여 26~28℃에서 3~4일 동안 발효시켜 제조한다.It is prepared by inoculating 5-10 parts by weight of acetic acid bacteria in 100 parts by weight of the fermentation broth and fermenting it at 26-28° C. for 3-4 days.
상기 현미는 수확한 벼를 도정기를 이용하여 왕겨만 벗겨낸 것을 의미한다. 현미의 구조는 바깥쪽부터 과피, 종피 및 호분층 등의 쌀겨층과 쌀알의 기부의 작은 부분을 차지하고 있는 배와, 나머지의 대부분을 차지하는 배젖으로 이루어졌다. 상기 현미는 당업계의 어떠한 현미도 포함한다. 바람직하게는, 본 발명에서 이용되는 현미는 분쇄 현미 또는 발아 현미이고, 보다 바람직하게는 발아 현미이다.The brown rice means that only the hulls of the harvested rice are removed using a milling machine. The structure of brown rice is composed of the rice bran layer such as the pericarp, seed hide and aloe layer from the outside, the belly occupying a small part of the base of the rice grain, and the endosperm occupying most of the rest. The brown rice includes any brown rice in the art. Preferably, the brown rice used in this invention is ground brown rice or germinated brown rice, More preferably, it is germinated brown rice.
상기 복합합성균은 홍국균 40~50중량%, 고초균 20~30중량%, 효모 10~20중량% 및 누룩균 5~15중량%를 포함한다.The composite synthetic bacteria comprises 40 to 50% by weight of Honggukgyun, 20 to 30% by weight of Bacillus subtilis, 10 to 20% by weight of yeast, and 5 to 15% by weight of yeast.
상기 복합합성균은 홍국균, 고초균, 효모 및 누룩균을 혼합하는 개념으로서, 현미를 증자과정 없이 발효할 수 있는 장점이 있다.The complex synthetic bacteria is a concept of mixing Hong Guk-gyun, Bacillus subtilis, yeast and yeast, and has the advantage of fermenting brown rice without a steaming process.
상기 홍국균은 자낭균문 모나스커스(Monascus)속에 속하는 붉은색의 사상균으로서, 쌀 등과 같은 곡류를 발효시키는 과정에서 각종 유익한 대사산물로 진한 빨간색의 색소 및 모나콜린 K 등을 생산한다. 이 균은 중국을 중심으로 동아시아의 여러 지역에서 천연의 식품 착색제나 가공품 및 소화 촉진과 혈류 개선의 소재로서 오랫동안 사용되어 왔다. 홍국균이 생성하는 2차 대사산물인 메비놀린은 콜레스테롤 생합성효소인 HMG-CoA(3-hydroxy-methyl-3-glutaryl-coenzyme) 환원효소를 강력하게 저해하여 혈중지질 농도를 감소시키고 콜레스테롤 합성을 억제하거나 항진균, 혈당상승의 억제, 혈압조절, 항비만, 항암 등과 같은 각종 기능성을 가진다. 또한, 홍국균은 적색계 색소(rubropuntain, monascorubin)와 황색계 색소(monascin, ankaflavin), 자색계 색소(rubropunctamine, monascorubramine) 등을 생성하며, 이와 같은 색소물질은 항균 및 항암효과가 있다.The Hong Guk-gyun is a red filamentous fungus belonging to the genus Ascomycetes Monascus, and produces dark red pigment and monacolin K as various beneficial metabolites in the process of fermenting grains such as rice. This fungus has been used for a long time as a natural food colorant or processed product, as a material for promoting digestion and improving blood flow, in various regions of East Asia, including China. Mebinoline, a secondary metabolite produced by Hong Guk-gyun, strongly inhibits HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, a cholesterol biosynthetic enzyme, to decrease blood lipid concentration and inhibit cholesterol synthesis. It has various functions such as antifungal, suppression of blood sugar rise, blood pressure control, anti-obesity, and anti-cancer. In addition, Hong Guk-gyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), purple pigments (rubropunctamine, monascorubramine), and the like, and these pigment substances have antibacterial and anticancer effects.
상기 홍국균은 모나스커스 필로서스(Monascus pilosus), 모나스커스 러버(Monascus ruber), 모나스커스 퍼프레우스(Monascus purpureus), 모나스커스 카올리앙(Monascus kaoliang), 모나스커스 바리케리(Monascus barykery) 및 모나스커스 안카(Monascus anka)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The Hong Guk-gyun is Monascus pilosus ( Monascus pilosus ), Monascus rubber ( Monascus ruber ), Monascus purpureus ), Monascus kaoliang ( Monascus kaoliang ), Monascus barykery ( Monascus barykery ) and Monascus barykery ) Any one selected from the group consisting of Monascus anka may be used.
상기 고초균은 바실러스 섭틸리스(B. subtilis), 바실러스 리크네포르미스(B. lichneformis), 바실러스 메가테리움(B. megaterium), 바실러스 아밀로리퀘파시엔스(B. amyloliquefaciens), 바실러스 낫토(B. natto), 바실러스 안스라시스(B.antharcis), 바실러스렌투스(B.lentus), 바실러스 퍼미러스(B.pumilus), 바실러스 더링지엔시스(B.thuringiensis), 바실러스 알베이(B.alvei), 바실러스 아조토픽산스(B.azotofixans), 바실러스 매세란스(B.macerans), 바실러스 포리믹사(B.polymyxa), 바실러스 파필리에(B.popilliae), 바실러스 코아글란스(B.coagulans), 바실러스 스테아로더모필러스(B.stearothermophilus), 바실러스 파스퇴리(B.pasteurii), 바실러스 패리커스(B.sphaericus) 및 바실러스 패스티디오서스(B.fastidiosus)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B natto ), Bacillus anthracis ( B.antharcis ), Bacillus lentus ( B.lentus ), Bacillus permirus ( B.pumilus ), Bacillus thuringiensis ( B.thuringiensis ), Bacillus alvei ( B.alvei ) ), Bacillus azotofixans ( B.azotofixans ), Bacillus macerans ( B.macerans ), Bacillus polymyxa ( B.polymyxa ), Bacillus papillier ( B.popilliae ) , Bacillus coagulans ( B.coagulans ), Bacillus Stearothermophilus ( B. stearothermophilus ), Bacillus pasteurii ( B.pasteurii ), Bacillus paricus ( B.sphaericus ) and Bacillus pastidiosus ( B.fastidiosus ) Any one selected from the group consisting of may be used.
상기 효모는 사카로마이세스 루시(Saccharomyces rouxii), 사카로마이세스 세레비시아에(Saccharomyces cereviciae), 사카로마이세스 오비폴미스(Saccharomyces oviformis) 및 사카로마이세스 스테이네리(Saccharomyces steineri)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다. The yeast is Saccharomyces ruxii ( Saccharomyces rouxii ), Saccharomyces cereviciae ( Saccharomyces cereviciae ), Saccharomyces obiformis ( Saccharomyces oviformis ) and Saccharomyces steineri ( Saccharomyces steineri ) Any one selected from the group may be used.
상기 누룩균은 아스퍼질러스 오리제(Aspergillus oryzae) 및 아스퍼질러스 소제(Aspergillus sojae)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The yeast may use any one selected from the group consisting of Aspergillus oryzae ( Aspergillus oryzae ) and Aspergillus sojae ).
상기 단계 3은 상기 아로니아 식초 10~25중량%, 2차 숙성된 아로니아 열매 60~75중량% 및 설탕 10~20중량%을 혼합하고 10~20℃에서 5~6일 동안 3차 숙성하여 아로니아를 이용한 초절임식품을 제조하는 단계이다.In step 3, 10 to 25% by weight of the aronia vinegar, 60 to 75% by weight of the second ripened aronia fruit, and 10 to 20% by weight of sugar are mixed, and the third is aged at 10 to 20℃ for 5 to 6 days. This is the stage of manufacturing pickled foods using aronia.
본 발명은 아로니아를 이용한 초절임식품을 제조시 본 발명에 따른 아로니아 식초를 사용하므로써 신 맛을 감소시키고 부드러운 맛이 나는 장점이 있다.The present invention has the advantage of reducing sour taste and having a soft taste by using the aronia vinegar according to the present invention when preparing pickled foods using aronia.
본 발명은 아로니아를 이용한 초절임식품을 제조시 2차 숙성된 아로니아 열매를 사용하므로써 떫은 맛이 나지 않으며 식감이 부드러운 장점이 있다.The present invention has the advantage that it does not have astringent taste and has a soft texture by using the second ripened aronia fruit when preparing pickled foods using aronia.
본 발명은 아로니아 열매를 저온 숙성하므로써 안토시아닌 성분의 손상을 최소화할 수 있는 장점이 있다.The present invention has the advantage of minimizing damage to the anthocyanin component by aging the aronia fruit at a low temperature.
상기 단계 3 이후에, 상기 아로니아를 이용한 초절임식품 100중량부에 스테비아 추출발효물 1~3중량부를 추가할 수 있다.After step 3, 1 to 3 parts by weight of stevia extract fermented product may be added to 100 parts by weight of the pickled food using the aronia.
상기 아로니아를 이용한 초절임식품에 스테비아 추출발효물을 포함하므로써 달콤한 맛을 더욱 향상시킬 수 있다.The sweet taste can be further improved by including the fermented stevia extract in the pickled food using the aronia.
상기 스테비아(Stevia rebaudiana)는 식물계 속씨식물문 쌍떡잎식물강 초롱꽃목 국화과의 다년생 숙근초로, 하천이나 습지대 주변에서 자란다. 뿌리는 원뿌리의 발달이 분명하지 않고 많은 곁뿌리와 막뿌리가 있다. 생육 후기에는 굵은 뿌리가 발달해서 저장 기능이 생긴다. 뿌리 가까이 있는 숨은눈에서 새가지가 자라 해마다 새로운 줄기를 이룬다. 줄기는 곧게 서며 월동 중 줄기의 기능이 없어진다. 스테비아는 설탕의 수백배의 단맛을 내면서도 칼로리가 없는 허브 식물로서, 최근 각광을 받고 있는 식물이다. 잎에는 무게의 6~7% 정도 감미물질인 스테비오시드(stevioside)가 함유되어 있으며, 차를 만들어 마시거나 껌 대용으로 하며 청량음료의 감미료로 사용된다. 또한 스테비아에서 추출한 스테비오사이드는 인체 소화기관에 흡수되지 않아 혈액 속의 당 농도에도 영향을 주지 않는다. 뿐만 아니라 이 물질은 인체에 부작용을 나타내지 않고 소화기관을 그대로 통과해 배출된다. 따라서 다양한 부작용을 야기할 수 있는 설탕, 사카린, 아스파탐과 같은 인공감미료의 대체 감미료로서 최근 관심이 주목되고 있다. The stevia ( Stevia rebaudiana ) is a perennial sukgeun plant of the plant family Angiosperm phylum Dicotyledonous family Asteraceae, and grows around rivers or wetlands. In the root, the development of the original root is not clear, and there are many side roots and membrane roots. In the later stages of growth, thick roots develop, resulting in a storage function. A new branch grows from the hidden eye close to the root, forming a new stem every year. The stem stands upright and the stem loses its function during the winter. Stevia is an herbal plant that is hundreds of times sweeter than sugar and has no calories. The leaves contain stevioside, a sweetener by weight, about 6-7% by weight, and are used to make tea or substitute for gum, and as a sweetener in soft drinks. In addition, stevioside extracted from stevia is not absorbed by the human digestive system, so it does not affect the sugar concentration in the blood. In addition, this substance passes through the digestive system and is discharged without any side effects on the human body. Therefore, interest has been recently drawn as an alternative sweetener to artificial sweeteners such as sugar, saccharin, and aspartame, which can cause various side effects.
상기 스테비아 추출발효물은 스테비아 100중량부에 복합소금물 800~1,000중량부를 넣고 90~95℃에서 4~6시간 동안 추출하고, 스테비아 추출액 100중량부에 유산균 5~10중량부를 첨가하고 35~40℃에서 46~48시간 동안 발효시킨 발효액을 동결건조한다. The stevia extract and fermented product is 100 parts by weight of stevia, 800 to 1,000 parts by weight of complex brine, extracted at 90 to 95° C. for 4 to 6 hours, and 5 to 10 parts by weight of lactic acid bacteria are added to 100 parts by weight of stevia extract, and 35 to 40° C. The fermentation broth fermented for 46 to 48 hours is freeze-dried.
상기 복합소금물은 물 90중량%, 자염 5중량%, 죽염 3중량% 및 함초소금 2중량%를 포함한다.The complex salt water includes 90% by weight of water, 5% by weight of magnetic salt, 3% by weight of bamboo salt, and 2% by weight of seaweed salt.
상기 자염은 해수를 가마솥에 넣고 160~180℃에서 4~5일 동안 가열농축하여 석출하며,The magnetic salt is deposited by heating and concentrating seawater in a cauldron at 160-180°C for 4-5 days,
상기 죽염은 한쪽이 막힌 대나무 통 속에 천일염을 넣고 입구를 황토로 밀봉한 후 1,000~1,200℃에서 10~12시간 동안 가열하며, The bamboo salt is heated at 1,000 to 1,200 ° C for 10 to 12 hours after putting sea salt in a bamboo barrel blocked on one side and sealing the entrance with ocher,
상기 함초소금은 천일염수 100중량부에 함초 20~30중량부를 넣고 110~120℃에서 10~12시간 동안 가열하며, 상기 천일염수의 염도는 25~30중량% 인 것이 바람직하다.The seaweed salt is added to 100 parts by weight of sea salt, 20 to 30 parts by weight of green seaweed, and heated at 110 to 120° C. for 10 to 12 hours, and the salinity of the sea salt is preferably 25 to 30% by weight.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.
아로니아 열매를 바이오세라믹 스톤 정제수를 이용하여 세척하였다. 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 5중량부를 넣고 14시간 동안 방치하여 제조하였다. 상기 바이오세라믹 스톤은 진주석 50중량%, 견운모 30중량% 및 황토 20중량%를 포함하는 혼합물을 물에 넣고 혼련한 후 숙성시킨 다음, 1,300℃의 온도에서 1시간 동안 소성시켜 제조하였다. 상기 세척한 아로니아 열매를 영하 15℃℃에서 90일 동안 1차 숙성하였다. 상기 1차 숙성된 아로니아 열매와 현미식초와 설탕을 중량비 1:1:1로 혼합하고 20℃에서 15일 동안 2차 숙성하고 여과하여, 액상은 아로니아 식초로 수득하며, 고상은 2차 숙성된 아로니아 열매로 수득하였다. 상기 현미식초는 발아현미 35중량%, 복합합성균 10중량% 및 정제수 55중량%를 혼합하고 30℃에서 6일 동안 발효시켜 발효액을 제조하였고, 상기 발효액 100중량부에 초산균 5중량부를 접종하고 26℃에서 3일 동안 발효시켜 제조하였다. 상기 복합합성균은 홍국균 50중량%, 고초균 30중량%, 효모 15중량% 및 누룩균 5중량%를 혼합하였다. 상기 홍국균은 모나스커스 필로서스(Monascus pilosus)를 사용하였고, 상기 고초균은 바실러스 섭틸리스(B. subtilis)를 사용하였고, 상기 효모는 사카로마이세스 루시(Saccharomyces rouxii)를 사용하였고, 상기 누룩균은 아스퍼질러스 오리제(Aspergillus oryzae)를 사용하였다. 상기 아로니아 식초 15중량%, 2차 숙성된 아로니아 열매 75중량% 및 설탕 10중량%을 혼합하고 20℃에서 6일 동안 3차 숙성하여 아로니아를 이용한 초절임식품을 제조하였다.(도 1 참조). Aronia fruits were washed with bioceramic stone purified water. The bioceramic stone purified water was prepared by adding 5 parts by weight of bioceramic stone to 100 parts by weight of water and leaving it to stand for 14 hours. The bioceramic stone was prepared by putting a mixture containing pearlite 50% by weight, sericite 30% by weight and loess 20% by weight in water, kneading it, and then aging it, and then calcining it at a temperature of 1,300° C. for 1 hour. The washed aronia fruit was first aged for 90 days at -15 ℃ below zero. The primary aged aronia fruit, brown rice vinegar, and sugar are mixed in a weight ratio of 1:1:1, then aged at 20°C for 15 days and filtered, the liquid phase is obtained as aronia vinegar, and the solid phase is secondary ripening. It was obtained from aged aronia fruit. The brown rice vinegar was prepared by mixing 35% by weight of germinated brown rice, 10% by weight of synthetic synthetic bacteria, and 55% by weight of purified water and fermenting it at 30° C. for 6 days to prepare a fermentation broth, and inoculating 5 parts by weight of acetic acid bacteria to 100 parts by weight of the fermentation broth, 26 It was prepared by fermentation at ℃ for 3 days. The composite synthetic bacteria were mixed with 50% by weight of Honggukgyun, 30% by weight of Bacillus subtilis, 15% by weight of yeast, and 5% by weight of yeast. The Hong Guk-gyun used Monascus pilosus , the Bacillus subtilis was used for the Bacillus subtilis , and the yeast Saccharomyces rouxii was used, and the yeast was used. Aspergillus oryzae ( Aspergillus oryzae ) was used. 15% by weight of the aronia vinegar, 75% by weight of the second-ripened aronia fruit, and 10% by weight of sugar were mixed, and thirdly aged at 20° C. for 6 days to prepare a pickled food using aronia (see FIG. 1). ).
상기 실시예 1에서 제조한 아로니아를 이용한 초절임식품 100중량부에 스테비아 추출발효물 3중량부 혼합하였다. 상기 스테비아 추출발효물은 스테비아 100중량부에 복합소금물 800중량부를 넣고 95℃에서 6시간 동안 추출한 스테비아 추출액 100중량부에 유산균 10중량부를 첨가하고 35℃에서 48시간 동안 발효시킨 발효액을 동결건조하여 제조하였다. 상기 복합소금물은 물 90중량%, 자염 5중량%, 죽염 3중량% 및 함초소금 2중량%를 혼합하였다. 상기 자염은 해수를 가마솥에 넣고 180℃에서 5일 동안 가열농축하여 석출하였다. 상기 죽염은 한쪽이 막힌 대나무 통 속에 천일염을 넣고 입구를 황토로 밀봉한 후 1,200℃에서 10시간 동안 가열하여 제조하였다. 상기 함초소금은 천일염수 100중량부에 함초 20중량부를 넣고 110℃에서 10시간 동안 가열하여 제조하였다. 상기 천일염수의 염도는 25중량% 인 것을 사용하였다. 3 parts by weight of stevia extract and fermented product were mixed with 100 parts by weight of the pickled food using aronia prepared in Example 1. The stevia extract fermented product was prepared by adding 800 parts by weight of complex salt to 100 parts by weight of stevia, adding 10 parts by weight of lactic acid bacteria to 100 parts by weight of the stevia extract extracted at 95° C. for 6 hours, and freeze-drying the fermentation broth fermented at 35° C. for 48 hours. did The complex brine was mixed with 90% by weight of water, 5% by weight of magnetic salt, 3% by weight of bamboo salt, and 2% by weight of seaweed salt. The magnetic salt was deposited by heating and concentrating seawater at 180° C. for 5 days in a cauldron. The bamboo salt was prepared by putting sea salt in a bamboo barrel with one side blocked, sealing the entrance with ocher, and heating it at 1,200° C. for 10 hours. The green tea salt was prepared by adding 20 parts by weight of green tea to 100 parts by weight of sea salt solution and heating at 110° C. for 10 hours. The salinity of the sea salt solution was 25% by weight.
[비교예 1][Comparative Example 1]
물 1ℓ를 가열하여 40℃가 되도록 하고, 이에 소금 50g을 넣어 농도가 5중량%의 소금물이 되도록 하고, 이에 아로니아 열매 600g을 침지시켜 염장을 실시하였다. 염장 24시간 후에, 염장된 아로니아 열매와, 아로니아 액을 분리하여 별도의 용기에 담아 임시 보관하였다. 1 liter of water was heated to 40° C., and 50 g of salt was added thereto so that the concentration was 5% by weight of brine, and 600 g of aronia fruit was immersed in it for salting. After 24 hours of salting, the salted aronia fruit and the aronia liquid were separated and temporarily stored in a separate container.
생수 200g, 설탕 600g, 스파이시피클링 2g을 용기에 넣어 혼합하고, 이에 열을 가하여 90℃ 이상의 온도에서 10분 동안 끓였다. 가열을 일시 중지하고, 이에 식초 600g을 넣고 저은 후, 다시 열을 가하여 90℃ 이상의 온도에서 5분 동안 끓였다.200g of mineral water, 600g of sugar, and 2g of spicy pickling were put in a container and mixed, heated and boiled at a temperature of 90°C or higher for 10 minutes. Pause the heating, add 600 g of vinegar thereto, stir, and then heat again and boil at a temperature of 90° C. or higher for 5 minutes.
이 가열된 혼합액을 60℃ 이하가 되도록 식힌 후, 이에 염장단계를 거쳐 보관 중인 아로니아 액 400g과 염장된 아로니아를 투입하여 혼합한 후, 이를 별도의 용기에 넣어 밀봉한 후 20일 동안 발효시켰다.After cooling the heated liquid mixture to 60° C. or less, 400 g of the stored aronia liquid and the salted aronia liquid were added and mixed thereto, and then placed in a separate container, sealed, and fermented for 20 days. .
발효 기간 경과 후, 발효된 혼합물에서 아로니아 열매만을 분리하였다.After the fermentation period, only Aronia fruit was isolated from the fermented mixture.
[실험예 1][Experimental Example 1]
실시예 1, 2에서 제조한 아로니아를 이용한 초절임식품과 비교예 1에서 제조한 아로니아 피클에 대하여 8~13세 사이의 어린이 30명을 대상으로 맛, 향, 식감 및 전체적인 기호도를 7점 평점법으로 실시하였대. 이때 채점 기준은 매우 좋다; 7점, 좋다; 6점, 좋은편이다; 5점, 보통; 4점, 조금 나쁘다; 3점, 나쁘다; 2점, 아주 나쁘다; 1점으로 하였고, 2시간 간격으로 시료의 번호를 바꾸어 같은 패널로 3회 반복하였으며, 각 반복 시 가장 높은 점수와 가장 낮은 점수를 제외하고 평균 득점을 계산하여 표 1에 나타내었다.For the pickled food using aronia prepared in Examples 1 and 2 and the aronia pickle prepared in Comparative Example 1, the taste, aroma, texture, and overall preference were evaluated by 30 children between 8 and 13 years of age. It was done by law. The scoring criteria here are very good; 7 points, good; 6 points, good; 5 points, average; 4 points, slightly bad; 3 points, bad; 2 points, very bad; It was scored as 1 point, and the same panel was repeated 3 times by changing the number of samples at 2 hour intervals. At each repetition, the average score was calculated and shown in Table 1, excluding the highest and lowest scores.
표 1에 의하면, 실시예 1 및 실시예 2에서 제조한 아로니아를 이용한 초절임식품은 비교예 1의 아로니아 피클에 비하여 맛과 식감이 높은 점수를 나타내어, 어린아이들의 입맛에 맞아 거리낌없이 섭취할 수 있는 것을 확인할 수 있다.According to Table 1, the pickled foods using aronia prepared in Examples 1 and 2 showed higher scores in taste and texture than the aronia pickles of Comparative Example 1, so they can be consumed without hesitation to suit the taste of children. can check what is possible.
[실험예 2][Experimental Example 2]
실시예 1에서 제조한 아로니아를 이용한 초절임식품과 비교예 1에서 제조한 아로니아 피클에 대하여 안토시아닌 성분을 검사하여 표 2에 나타내었다.Anthocyanin components were tested for pickled foods using aronia prepared in Example 1 and pickled aronia prepared in Comparative Example 1, and are shown in Table 2.
표 2에 의하면, 실시예 1에서 제조한 아로니아를 이용한 초절임식품은 비교예 1에서 제조한 아로니아 피클에 비하여 안토시아닌 성분의 손상을 줄일 수 있는 것을 확인할 수 있다.According to Table 2, it can be confirmed that the pickled food using aronia prepared in Example 1 can reduce the damage to the anthocyanin component compared to the aronia pickle prepared in Comparative Example 1.
Claims (7)
아로니아를 이용한 초절임식품의 제조방법.
Aronia fruit is washed using bioceramic stone purified water, and the bioceramic stone purified water is prepared by adding 5 parts by weight of bioceramic stone to 100 parts by weight of water and leaving it to stand for 14 hours, and the bioceramic stone is pearlite 50% by weight , a mixture containing 30% by weight of sericite and 20% by weight of loess is put in water, kneaded, aged, and then calcined at a temperature of 1,300° C. for 1 hour. First aged for one day, the first ripened aronia fruit, brown rice vinegar, and sugar were mixed in a weight ratio of 1:1:1, then aged at 20° C. for 15 days, filtered, and the liquid was obtained as aronia vinegar. The solid phase is obtained from second-aged aronia fruit, and the brown rice vinegar is prepared by mixing 35% by weight of germinated brown rice, 10% by weight of synthetic bacteria, and 55% by weight of purified water and fermenting it at 30° C. for 6 days to prepare a fermented broth. and inoculated 5 parts by weight of acetic acid bacteria to 100 parts by weight of the fermentation broth and fermented for 3 days at 26 ° C. Mixing, the Hong Guk-gyun is using Monascus pilosus ( Monascus pilosus ), the Bacillus subtilis ( B. subtilis ) is used, and the yeast is Saccharomyces rouxii ) Using, The yeast is Aspergillus oryzae ( Aspergillus oryzae ), mixed with 15% by weight of the aronia vinegar, 75% by weight of the second ripened aronia fruit and 10% by weight of sugar, and 3rd at 20 ℃ for 6 days ripening,
A method of manufacturing pickled foods using aronia.
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