KR20170074352A - A process for the preparation of pickled bamboo shoot and the pickled bamboo shoot prepared melon - Google Patents

Abstract

The present invention relates to a method for producing bamboo shoots and a bamboo shoot pickling thus prepared, comprising the steps of: (S1) placing bamboo shoots in boiling water; (S2) cooling the bamboo shoots in the step (S1), peeling and cutting the bamboo shoots; (S3) drying the peeled bamboo shoots at 32 to 38 DEG C for 9 to 12 hours in the step (S2); (S4) immersing the dried bamboo shoot in step (S3) in alcohol for 50 to 70 minutes; (S5) Squeezing the bamboo shoots immersed in step (S4) and weaving so that the moisture is 8 to 12%; And (S6) immersing the bamboo shoot in which the moisture is removed in the step (S5) in a mixture of soy sauce, vinegar, sugar and water to prepare a bamboo shoot pickled jelly. The bamboo shoot prepared according to the method of the present invention, White impurities are not formed on the upper surface, and visual and taste preference is increased and acicular and chewy texture is retained, so that there is an advantage that the sensibility can be greatly improved. In addition, the generation of foreign matter is prevented and the texture is maintained, and the storage property can be greatly improved.

Description

[0001] The present invention relates to a method for producing bamboo shoots and a bamboo shoot prepared using the bamboo shoots,

The present invention relates to a process for producing bamboo shoots and a bamboo shoot pickling thus prepared, and more particularly to a process for producing bamboo shoot pickles having improved texture and shelf life by immersing bamboo shoots in water followed by drying, It is about bamboo shoot pickles.

Jangjae is one of the traditional fermented foods that have been used for a long time according to the weather and climate of the four seasons in Korea, because it keeps the taste of salt and cabbage in vegetables such as pepper, garlic, cucumber and sesame leaf.

The history of pickles began with the first elementary pickles that mankind began to eat and store food.

In Korea, pickles are called 醬 漬 or 醬瓜. In the early days, fruits, plants, seaweeds and root vegetables were used in the form of salt-pickled plants. However, the variety of vegetables gradually increased, As the technology has developed, the kinds of pickles have been developed variously such as soy sauce, miso, kochujang, salted fish, vinegar and sake lees.

However, there is a problem that when the storage period of the pickled jellyfish is prolonged, the softness of the tissue tends to appear and the quality thereof deteriorates. Such edge phenomenon is known to be caused by decomposition of pectin in the vegetable tissue. Further, white impurities are formed on the top surface of the seasoning liquid during storage for a long period of time, so that the taste and flavor and texture are deteriorated not only in appearance and taste but also in texture.

On the other hand, bamboo shoots (Phyllostachys pubescens, bamboo sprout) are collected from the bamboo shoots in the order of the young shoots separated from the stem of the bamboo, and the bamboo shoots are mainly used. In one room, bamboo shoots are tasted and have a good quality (herbaceous gangmok), efficacy and efficacy of removing phlegm, fever headache, headache, neurological headache, dizziness of pregnant women, It is also known that it is effective for constipation prevention, hangover relief, ambulatory action, diuretic action, stress, insomnia, obesity, prevention of hypertension and so on. It is known.

Accordingly, the present inventors have completed the present invention by producing bamboo shoots which can be stored for a long period by using bamboo shoots, prevent the generation of white impurities and enhance the texture of the bamboo shoots.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing bamboo shoots having improved texture and storage stability.

Another object of the present invention is to provide a bamboo shoot prepared by the above method.

In order to solve the above-mentioned technical problems, the present invention provides a process for producing bamboo shoots comprising the steps of:

(S1) a step of bringing the bamboo shoots into boiling water as a whole;

(S2) cooling the bamboo shoots in the step (S1), peeling and cutting the bamboo shoots;

(S3) drying the peeled bamboo shoots at 32 to 38 DEG C for 9 to 12 hours in the step (S2);

(S4) immersing the dried bamboo shoot in step (S3) in alcohol for 50 to 70 minutes;

(S5) Squeezing the bamboo shoots immersed in step (S4) and weaving so that the moisture is 8 to 12%; And

(S6) a step of immersing the bamboo shoots in which moisture is removed in the step (S5) into a mixture of soy sauce, vinegar, sugar and water to prepare bamboo shoot pickles.

The present invention also provides a bamboo shoot prepared according to the above method.

In the method for producing bamboo shoots of the present invention, step (S1) is a step for defeating bamboo shoots. The bamboo shoots of appropriate size are selected and boiled in boiling water.

In the method for producing bamboo shoots of the present invention, the step (S2) is a step of cooling the bamboo shoots and then peeling and cutting the bamboo shoots. The cuts can be prepared in a good size to be eaten and torn by hand.

In the method for producing bamboo shoots of the present invention, the step (S3) is a step of drying the barked bamboo shoots, and the bamboo shoots are dried at 32 to 38 DEG C, preferably at 35 DEG C for 9 to 12 hours, preferably 10 hours . Through this drying process, it is possible to increase the texture of the bamboo shoots and improve the taste.

In step (S4) of the method for producing bamboo shoots of the present invention, the dried bamboo shoots are immersed in alcohol, preferably 15 to 24 degrees, and the bamboo shoots are immersed in alcohol for 50 to 70 minutes, It is possible not only to remove the bite of the bamboo shoot, but also to improve the texture of the bamboo shoot.

In the method for producing bamboo shoots of the present invention, step (S5) is a step of weeding and weaving out the bamboo shoots immersed in the above, wherein water and alcohol can be removed, and the moisture content is 8 to 12%, preferably 10% It is desirable to weave as much as possible.

In step (S6) of the method for producing bamboo shoots of the present invention, the bamboo shoots from which moisture has been removed are immersed in a mixture of soy sauce, vinegar, sugar and water to prepare bamboo shoots. The soy sauce, vinegar, sugar, 0.5: 0.3: 0.3: 0.1 to 1: 1.5: 1.5: 1.3, preferably 1: 0.5: 0.5: 0.3, wherein the weight ratio of the soy sauce, vinegar, sugar, For the weight ratio of 0.5: 0.3, the bamboo shoots can be used in a weight ratio of 0.5 to 1.5, preferably 1: 1.

The bamboo shoots of the present invention may be supplemented with any additional foodstuffs according to preference, and there is no particular limitation on the kind thereof.

As described above, the bamboo shoots prepared according to the present invention do not generate white impurities on the top surface of the seasoning solution even after storage for a long period of time, thereby increasing the visual and taste preference and maintaining a chewy texture like jerky, . In addition, the generation of foreign matter can be prevented and the texture can be maintained for a long period of time, so that the storage property can be greatly improved.

Fig. 1 is a photograph of bamboo shoots after drying in the process for producing bamboo shoots of the present invention.
2 is a photograph of bamboo shoots prepared according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 >

Boiled bamboo shoots were cooked, boiled and boiled, and then cooled at room temperature. Then, the skin was peeled and torn according to the texture (see Fig. 1), followed by drying at 35 DEG C for 10 hours.

The dried bamboo shoots were immersed in alcohol at 17 degrees C. for 1 hour, and water and alcohol were squeezed using a dehydrator to leave only about 10% of water.

Soy sauce, vinegar, sugar, and water were mixed at a weight ratio of 1: 0.5: 0.5: 0.3, and then the water-removed bamboo shoots were immersed at a weight ratio of 1 to prepare bamboo shoots.

≪ Comparative Example 1 &

Boiled bamboo shoots were cooked, boiled and boiled, and then cooled at room temperature. Then, the skin was peeled off and ripped to prepare it.

Soy sauce, vinegar, sugar, and water were mixed at a weight ratio of 1: 0.5: 0.5: 0.3, and then the water-removed bamboo shoots were immersed at a weight ratio of 1 to prepare bamboo shoots.

<Test Example 1> Sensory characteristics of bamboo shoots

In order to observe the sensory characteristics of the bamboo shoots according to the present invention, the bamboo shoot pickles prepared in Example 1 and the bamboo shoot pickles prepared in Comparative Example 1 were subjected to sensory tests.

The sensory evaluation scale of the sensory quality was 7 points (7 points: very good, 6 points: good, 5 points: good, 4 points: normal, 3 points) Point: a little bad, 2 points: bad, 1 point: very bad). The sensory test items were evaluated with six sensory items such as appearance, color, smell, texture, taste and overall acceptability. The results were analyzed by Duncan's multiple range test at 5% level using ANOVA. Respectively. The results are shown in Table 1 (mean value + standard deviation).

Sensory evaluation item Example 1 Comparative Example 1 Exterior 6.73 + - 1.23 5.32 ± 0.31 Color 6.23 ± 1.32 5.21 ± 0.33 Texture 6.67 ± 0.16 4.51 ± 1.37 smell 6.76 ± 0.51 5.24 ± 1.21 flavor 6.72 + - 0.55 5.12 ± 0.52 Overall likelihood 6.83 ± 1.12 5.13 + 1.62

As shown in Table 1, the bamboo shoots prepared according to the present invention were evaluated in terms of appearance, color, texture, smell and taste, and the bamboo shoots prepared according to the present invention, Of the bamboo shoots.

<Test Example 2> Evaluation of storage stability of bamboo shoots

The bamboo shoots prepared in Example 1 and the bamboo shoots prepared in Comparative Example 1 were stored at -1 ° C for 6 months, respectively, and evaluated for appearance, color, texture, smell and taste in the same manner as in Test Example 1 As shown in Table 2 below.

Example 1 Sensory evaluation item Immediately after manufacture After three months of storage After 6 months of storage Exterior 6.73 + - 1.23 6.64 ± 1.15 6.32 ± 0.13 Color 6.23 ± 1.32 6.12 ± 1.12 6.02 ± 1.13 Texture 6.67 ± 0.16 6.43 + - 0.35 6.21 ± 0.21 smell 6.76 ± 0.51 6.51 ± 1.72 6.22 + 1.24 flavor 6.72 + - 0.55 6.42 ± 1.35 6.22 ± 1.02 Comparative Example 1 Exterior 5.32 ± 0.31 4.23 ± 0.26 3.03 ± 0.22 Color 5.21 ± 0.33 4.37 + - 0.41 3.30 0.31 Texture 4.51 ± 1.37 3.25 ± 0.27 2.63 ± 0.25 smell 5.24 ± 1.21 4.26 ± 1.23 2.23 ± 0.65 flavor 5.12 ± 0.52 4.21 + - 0.35 2.32 ± 1.32

As shown in Table 2, the bamboo shoot pickling of Example 1 produced according to the present invention hardly produced unpleasant bits and foreign matter that were decayed in pickles after 6 months of storage, and crisp texture was alive, while the bamboo shoot pickles of Comparative Example 1 Was uncomfortable smell from 3 months after storage. After 6 months, foreign matter was formed on the upper surface of the seasoning liquid, and the texture of the bamboo shoots became soft and the texture was remarkably decreased.

As described above, the bamboo shoots prepared according to the present invention do not produce white impurities on the top surface of the seasoning solution even after storage for a long period of time, thereby increasing visual and taste preference and maintaining sharp and chewy texture, have. In addition, the generation of foreign matter can be prevented and the texture can be maintained for a long period of time, so that the storage property can be greatly improved.

Claims (5)

A method for producing bamboo shoot pickling comprising the steps of:
(S1) a step of bringing the bamboo shoots into boiling water as a whole;
(S2) cooling the bamboo shoots in the step (S1), peeling and cutting the bamboo shoots;
(S3) drying the peeled bamboo shoots at 32 to 38 DEG C for 9 to 12 hours in the step (S2);
(S4) immersing the dried bamboo shoot in step (S3) in alcohol for 50 to 70 minutes;
(S5) Squeezing the bamboo shoots immersed in step (S4) and weaving so that the moisture is 8 to 12%; And
(S6) a step of immersing the bamboo shoots in which moisture is removed in the step (S5) into a mixture of soy sauce, vinegar, sugar and water to prepare bamboo shoot pickles. The method according to claim 1,
Wherein the alcohol in step (S4) is in the range of 15 to 24 degrees. The method according to claim 1,
Wherein the mixture of soy sauce, vinegar, sugar and water in step (S6) is prepared by mixing vinegar, sugar and water at a weight ratio of 1: 0.3: 0.3: 0.1 to 1: 1.5: 1.5: 1.3. The method according to claim 1,
And the weight ratio of soy sauce, vinegar, sugar and water in the step (S6) is 1: 1: 0.5: 0.5: 0.3. A bamboo shoot prepared according to the manufacturing method according to any one of claims 1 to 4.

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