KR20160073718A

KR20160073718A - Pickled Winter Melon And Manufacturing Method Of The Same

Info

Publication number: KR20160073718A
Application number: KR1020140182358A
Authority: KR
Inventors: 권우중; 이희섭; 임성희; 이상열
Original assignee: 씨제이푸드빌 주식회사
Priority date: 2014-12-17
Filing date: 2014-12-17
Publication date: 2016-06-27

Abstract

The present invention relates to pickles made of Benincasa hispida which is the fruit of an annual plant of the family Cucurbitaceae; and to a manufacturing method thereof, and more specifically, to pickles made of Benincasa hispida and a manufacturing method thereof, which secure the crispy and fresh taste of Benincasa hispida by a pickling method using, as a main ingredient, Benincasa hispida which is rich in protein, vitamin, inorganic salts, dietary fiber, etc. and has a low content of sodium. The manufacturing method of pickles made of Benincasa hispida comprises the following steps: preparing pickling sauce; adding Benincasa hispida to the pickling sauce; and aging the pickling sauce with the Benincasa hispida.

Description

{Pickled Winter Melon And Manufacturing Method Of The Same}

[0001] The present invention relates to a method of preparing a fermented fruit of a perennial plant and a method of producing the same, and more particularly, to a method for producing a fermented fruit by using a fermented soybean meal having a high content of nutrients such as proteins, vitamins, And a method of manufacturing the same. The present invention relates to a method of manufacturing a copper, a sweet potato, and a preparation method thereof, which utilizes a crispy taste and a cool taste.

Benincasa hispida is a perennial plant of Pinus densiflora, also called Donga or Donghwa. It is known to have been cultivated in Korea through China as a tropical Asian mountain. The stem has thick brown hairs, the leaves are shallowly divided into 5 to 7, the flowers bloom in the shape of yellow bell in summer, The fruit is a long elliptical shape similar to a pumpkin.

The copper protects the liver with active ingredients such as protein, crude fiber, calcium, phosphorus, iron, vitamin B2 and vitamin C and has anticancer effect on rectal cancer and colon cancer. It has diuretic, , Seaweed asthma, diabetes, diarrhea, boils, rashes, hemorrhoids, and poisoning, alcohol poisoning, and so on.

In Korea, it is reported that the disease is treated in Dongyoungbo, the heat is released, the feces are removed well and the poison of medicinal materials is removed. In recent years, it is common to chop finely and to fry, or to bite into sugar or to grind into paste.

In recent years, research on cosmetic compositions has been carried out in recognition of antioxidant and antimicrobial functions, and studies on health functional foods using the active ingredients have been actively conducted. However, there is a problem that the recipe for such a variety of foods is very limited in spite of various effects.

Korean Patent Publication No. 10-2013-0029294 (Mar. 23, 201) Korean Patent Publication No. 10-2012-0070073 (Jun. 29, 2012) Korean Patent Publication No. 10-2011-0104278 (September 22, 2011)

An object of the present invention is to provide a recipe capable of enjoying a crisp taste and a cool taste inherent to copper while enjoying the nutrients of copper in the cooking process as much as possible without any loss, and enjoying various foods together.

In order to achieve the above object, the present invention provides a method for preparing a safflower sauce, comprising the steps of preparing a safflower sauce, adding Winter Melon to the prepared safflower sauce, and aging the safflower sauce added with safflower sauce The present invention provides a method for manufacturing a sweet potato.

Wherein preparing the salty source comprises heating the source composition comprising water, pickling spice, sugar, vinegar and salt, and filtering out the solid component from the heated source composition Do.

In addition, the step of heating the source composition further comprises a first heating step of heating the source composition at a temperature of at least 90 DEG C without agitation, and a second heating step of heating the source composition at a temperature of 90 DEG C or higher for 1 to 3 minutes And a second heating step to effect the second heating.

In this case, the first heating step is carried out while the external heating and the external heating are both turned on, and the secondary heating step is preferably performed with the external heating turned on, and the garnet sauce includes 60 to 80% by weight of water, 0.1 to 1 wt%, sugar 5 to 15 wt%, vinegar 10 to 25 wt%, and salt 1 to 5 wt%.

Copper added to the garlic sauce may be cut into a certain size after removing seeds, loose parts and husks, and pepper may be added to the garlic sauce.

It is preferable that the garlic sauce added with copper is aged for 24 to 36 hours before ingestion.

As another means for achieving the above object, the present invention provides copper and copper alloys including a copper source and a copper added to the copper source. At this time, it is preferable that the salty source includes 60 to 80% by weight of water, 0.1 to 1% by weight of pickling spice, 5 to 15% by weight of sugar, 10 to 25% by weight of vinegar and 1 to 5% by weight of salt.

The present invention provides a recipe that can be enjoyed together with a variety of foods by utilizing crispy taste and cool taste unique to copper while maintaining the nutrients of copper in the cooking process as much as possible while applying the recipe of the present invention to copper .

Fig. 1 - photograph showing the finished copper and glaze according to the embodiment of the present invention
FIG. 2 - photograph showing the process of making copper and silver leaf according to the embodiment of the present invention
Fig. 3 is a photograph showing a state where the user is grooming the dancer according to the embodiment of the present invention
Figure 4 - Photographs showing how to trim the peppers according to an embodiment of the present invention

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings, which are intended to illustrate the present invention in a manner that allows a person skilled in the art to easily carry out the invention. The present invention is not limited thereto.

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise. In addition, each step may be performed differently from the stated order unless explicitly stated in the context in the specific order. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

The copper of the present invention is characterized by comprising a surplus source and copper added to the surplus source. In addition, the copper and sweet potato may be prepared by preparing a sweet potato sauce, adding Winter Melon to the prepared sweet potato sauce, and aging the sweet potato sauce added with copper . Each step will be detailed below.

1. Creation stage of surimi source

First, in order to prepare a gravy sauce used in pickles of copper, a source composition to which pickling spice, sugar, vinegar and salt are added in water is prepared and then heated. At this time, it is preferable to use cold water to prevent the taste and aroma of the raw material, and the content thereof is preferably 60 to 80% by weight. If the content of water is more than 80% by weight, the taste of sweet and sour sweetness may be lowered. If the content of water is less than 60% by weight, the sweet taste of sweet and savory may be deteriorated.

The pickling spice is used for enhancing the flavor and flavor of the sauces. Various pickling spices distributed on the market can be used. In one embodiment, the pickling spice contains spices, laurel leaves , Cinnamon (cinnamon), nutmeg, dill, parsley, sage (sage), red pepper, garlic, black pepper and the like.

If the content of the pickling spice is more than 1% by weight, the flavor of the spice may be strong, and the quality of the pickled spice may be deteriorated. When the content of the pickling spice is less than 0.1% by weight, it is difficult to obtain sufficient flavor.

In addition, although the sugar is not limited in its kind, it is preferable that the sugar bees be used. In addition, the vinegar may also be used in various kinds, but it is preferred that lemon vinegar be used in order to make sweet and sour taste of garnish.

The content of sugar and vinegar can be appropriately controlled according to taste, and it is possible to adjust the content of sugar and vinegar to suit the variety of food while adding fruit flavor and refreshing sweet and sour taste of garlic. 5 to 15% by weight of sugar, By weight to 25% by weight.

The salt may be a conventional salt, but it is preferable that the salt is dissolved in clean water to remove impurities and then heated and crystallized. The salinity can be adjusted to suit the taste of the user, 1 to 5% by weight.

After the source composition is prepared, it is heated so that the taste and flavor of each material can be improved. When the source composition starts to break after the source composition is heated at a temperature of 90 ° C or higher without stirring, Min. &Lt; / RTI >

In this case, in the secondary heating step, it is desirable to reduce the intensity of the fire as compared with the primary heating step. In one embodiment, the primary heating step is performed while both the outside fire and the inside fire are turned on, Can be made in the on state.

A solid ingredient such as spice is filtered out from the heated source composition to finally complete a sweet potato sauce.

2. Immersion step

The copper component is added to the supernatant source in which the solid component is filtered to be immersed. At this time, it is preferable to use the one obtained by cutting off the seed and the loose part and removing the husk, as shown in FIG. 3, and cutting the peeled copper to a good size to eat.

In addition, red pepper may be added to the sauces as well as copper and red peppers may be used in which the seeds are removed from the cold cuts.

At this time, it is preferable that the pepper is not spicy using the unspun cured red pepper, and for that purpose, it is preferable to use a non-spicy cured red pepper variety such as "green light ". Also, it is preferable to remove the tap water from the washed red pepper so that the pungent taste does not come out, and to remove the seeds from the cold water by slicing the pepper to a width of about 1 cm and a length of about 3 cm.

3. Ripening stage

It is preferable that the gravy sauce added with copper and copper is aged at a refrigeration temperature of 0 to 10 ° C for 24 to 36 hours so that the taste can be sufficiently attained. If the ripening temperature is too low or the ripening time is too short, the taste of the sauce is not easily reached. If the ripening temperature is too high or the ripening time is too long, copper may be decomposed or the ripening taste may be denatured.

Hereinafter, the present invention will be described with reference to experimental examples. However, the following examples are intended to illustrate the present invention specifically, and the scope of the present invention is not limited to the following examples.

[Experimental Example 1]

Surimi source preparation stage

The ingredients (cold water), VIPS pickling spice, whitening white liquor, lemon vinegar and Mediterranean salt were added to the mixture at the composition ratios shown in Tables 1 to 4, followed by heating only without stirring. The heating was carried out for 40 minutes while maintaining the outside temperature and the inside temperature kept at 90 ° C or higher. When the source started to boil, it was heated for 2 minutes while the outside was turned on. The heated sauce was placed on a food pan as shown in FIG. 2, and the spices left in the sieve were discarded and only the liquid source was used.

Classification (Unit: Kg) water Pickling
Spice Jungbang Lemon vinegar Flower Sum Comparative Example 1 71.5 0 9 17 2.5 100 Example 1 71 0.5 9 17 2.5 100 Example 2 70.5 1.0 9 17 2.5 100 Comparative Example 2 70 1.5 9 17 2.5 100

Classification (Unit: Kg) water Pickling
Spice Jungbang Lemon vinegar Flower Sum Comparative Example 3 76 0.5 4 17 2.5 100 Example 3 72 0.5 8 17 2.5 100 Example 4 68 0.5 12 17 2.5 100 Comparative Example 4 64 0.5 16 17 2.5 100

Classification (Unit: Kg) water Pickling spice Jungbang Lemon vinegar Flower Sum Comparative Example 5 80 0.5 9 8 2.5 100 Example 5 73 0.5 9 15 2.5 100 Example 6 68 0.5 9 20 2.5 100 Comparative Example 6 60 0.5 9 28 2.5 100

Classification (Unit: Kg) water Jungbang Vinegar vinegar Flower Sum Comparative Example 7 72 13 13 2 100 Comparative Example 8 67.5 9 17 6 100

[Experimental Example 2]

Copper, red pepper preparation and immersion step

1) Cut the washed copper in half and cut it in half again to prepare a gap of 8 cm. As shown in Fig. 3, the remaining seeds and loose parts were cut in the inside of the cuts, and then the cut pieces were cut in a size suitable for removing the bark, and the bark was completely removed by using the tip of a sword. The peeled copper was cut into 8 cm length and 1 cm thickness.

2) After removing the nipple, the washed red pepper was diagonalized so as to have a width of 1 cm and a length of 3 cm as shown in FIG. The cold pepper was poured into cold water, and then the poured seeds were removed by hand.

3) The copper and red pepper prepared in the liquid sources prepared in Examples 1 to 8 and Comparative Examples 1 to 8 were put together and immersed.

[Experimental Example 3]

Aging stage

The sauces and red pepper-ground sauces were aged for 24 hours so that the sauces could be sufficiently tasted to finally produce the safflower as shown in Fig. 1.

[Sensory Test]

The sensory evaluation was carried out on copper and fresh persimmon produced through Examples 1 to 8 and Comparative Examples 1 to 8. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture, and overall acceptability.

Item Comparative Example 1 Example 1 Example 2 Comparative Example 2 Comparative Example 3 Example 3 Example 4 Comparative Example 4 Comparative Example 5 Example 5 Example 6 Comparative Example 6 Comparative Example 7 Comparative Example 8 color 8.9 9.3 9.2 9.0 9.1 9.2 9.2 9.0 8.8 9.3 9.2 8.7 8.9 8.7 incense 7.5 9.5 9.7 7.7 7.8 9.4 9.5 7.9 7.2 9.6 9.8 8.0 6.1 6.7 flavor 7.9 9.7 9.6 8.1 7.0 9.5 9.7 7.4 8.1 9.8 9.8 7.5 6.3 6.5 Texture 8.8 9.8 9.5 8.0 8.5 9.1 9.3 8.7 8.5 9.2 9.3 8.7 6.9 6.5 Overall likelihood 8.2` 9.5 9.5 8.2 8.1 9.3 9.4 8.2 8.1 9.4 9.5 8.0 6.8 6.5

As shown in Table 5, it can be seen that the copper and sweet potatoes according to the present invention have excellent evaluation in all items, and they can cook sweet and sour, I could confirm the match.

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims

Preparing a surrogate source;
Adding Winter Melon to the ready-to-serve sauce; And
Aging a supernatant sauce added with copper;
Wherein the method comprises the steps of:

The method according to claim 1,
Wherein preparing the surplus source comprises:
Heating a source composition comprising water, pickling spice, sugar, vinegar and salt; And
And filtering the solid component from the heated source composition. &Lt; RTI ID = 0.0 > 11. < / RTI >

3. The method of claim 2,
The step of heating the source composition comprises:
A first heating step of heating the source composition at a temperature of 90 캜 or higher without stirring; And
And further heating the mixture at a temperature of 90 DEG C or higher for 1 to 3 minutes when the source composition starts to be broken.

The method of claim 3,
Wherein the first heating step is performed while both the outer and inner heating are turned on, and the second heating step is performed while the outer heating is turned on.

3. The method of claim 2,
Wherein the garlic sauce comprises 60 to 80% by weight of water, 0.1 to 1% by weight of pickling spice, 5 to 15% by weight of sugar, 10 to 25% by weight of vinegar and 1 to 5% by weight of salt. A method for manufacturing a sweet potato.

The method according to claim 1,
Wherein the copper added to the crispy sauce is cut into a predetermined size after removing seeds, loose parts and husks.

The method according to claim 1,
Wherein the pepper is further added to the sauces prepared with the copper source.

The method according to claim 1,
Wherein the safflower sauce added with copper is aged for 24 to 36 hours.

A copper surplus source and a copper surplus added to the surplus source.

10. The method of claim 9,
Wherein the garlic sauce comprises 60 to 80% by weight of water, 0.1 to 1% by weight of pickling spice, 5 to 15% by weight of sugar, 10 to 25% by weight of vinegar and 1 to 5% by weight of salt. Thanksgiving.