Method of Manufacturing Allium Victorialis Jangajji and Manufactured by the same

Abstract

The present invention relates to pickles containing wild garlic, and more specifically to low-salt wild garlic pickles using log shiitake mushroom water and wild peach syrup, and a method for manufacturing the same.

Description

Technology Field

[0001] The present invention relates to pickles containing wild garlic, and more specifically to low-salt wild garlic pickles using log shiitake mushroom water and wild peach syrup, and a method for manufacturing the same. Background Technology

[0002] Jangajji (or Pickled Vegetables) is a food made by pickling vegetables in salt or soy sauce and allowing them to ferment. In Korea, where seasonal temperature fluctuations and produce are limited, it is a special preserved food created to allow seasonal vegetables to be stored and consumed for a long period.

[0003] Recently, pickles made from a variety of ingredients have become known, in addition to traditionally used food materials such as radishes, cucumbers, and garlic. When making pickles from ingredients that were not traditionally used for this purpose, it is crucial to select a sauce that harmonizes well with the ingredient's inherent flavor, and to satisfy consumer preferences by carefully adjusting factors such as salt content, texture, and color.

[0004] However, conventional pickled vegetables were not suitable for diabetic or hypertensive patients due to the excessive use of salt. In addition, conventional pickled vegetables had disadvantages such as poor sensory characteristics, including a poor texture due to a strong salty taste, and very unfavorable nutritional and visual characteristics, such as failing to maintain their original color during the aging process.

[0005] Meanwhile, wild garlic is a perennial plant of the Liliaceae family in the order Liliales of monocotyledonous plants. It came to be called 'wild garlic' because it is the only wild vegetable that smells like garlic, and on Ulleungdo, it was also called 'myeonginamul' because it sustains life during the spring famine.

[0006] The aforementioned wild garlic is rich in minerals and vitamins and possesses antibacterial properties. Furthermore, it is effective for nourishing the body, regulating bowel movements, relieving fatigue, treating colds, strengthening the stomach, and aiding digestion. Specifically, the allicin contained in wild garlic activates vitamin B1 and exerts antibacterial action, while also lowering cholesterol. Additionally, it is rich in vitamin A, which smooths the skin, increases resistance to colds, strengthens the respiratory system, and protects eyesight. Recently, as its antibacterial effects against food poisoning bacteria, promotion of vitamin B absorption in the human body, antithrombotic action, and blood sugar-lowering effects have been revealed, it is attracting attention as a functional health food and pharmaceutical ingredient.

[0007] Wild garlic is characterized by a garlic scent emanating from its leaves and high fiber content, making it a good match for meat; as meat consumption among modern people has recently increased, the consumption of wild garlic has also risen accordingly.

[0008] However, there is still not much research on methods for manufacturing wild garlic products. Prior art literature

[0009] Korean Registered Patent No. 10-1064500 The problem to be solved

[0010] The objective of the present invention is to provide a method for manufacturing high-quality wild garlic pickles that utilize healthy ingredients and enhance nutritional content without harming the health of consumers through the development of low-salt pickles, and to provide wild garlic pickles manufactured thereby. means of solving the problem

[0011] On the one hand, the present invention

[0012] i) A step of preparing a mixture by mixing shiitake mushroom decoction, soy sauce, vinegar, sugar, and wild peach syrup;

[0013] ii) a step of first heating the mixture at a temperature of 80 to 100°C for 30 to 40 minutes and then cooling it to room temperature;

[0014] iii) a step of mixing the cooled mixture with wild garlic and heating it a second time at a temperature of 80 to 100°C for 30 to 40 minutes; and

[0015] iv) a step of low-temperature aging the heated mixture at -1 to 4℃ for 20 to 30 days; the present invention provides a method for manufacturing pickled garlic containing wild garlic, characterized by including the step of low-temperature aging. Effects of the invention

[0016] According to the present invention, a method for manufacturing high-quality wild garlic pickles with enhanced nutritional content by utilizing healthy ingredients without harming the health of consumers through the development of low-salt pickles, and wild garlic pickles manufactured thereby can be provided. Specific details for implementing the invention

[0017] The present invention will be described in more detail below.

[0018] In describing the present invention, detailed descriptions of known technologies related to the invention are omitted if it is determined that such descriptions would unnecessarily obscure the essence of the invention. Furthermore, the terms described below are defined considering their functions in the present invention, and these definitions may vary depending on the intentions or practices of the user or operator. Therefore, their definitions should be based on the content throughout this specification.

[0019] Unless otherwise defined, technical and scientific terms used in this specification may be interpreted in the sense commonly understood by those skilled in the art to which this invention pertains. Additionally, singular expressions include plural expressions unless the context clearly indicates otherwise. Furthermore, terms such as 'comprising' or 'having' are intended to specify the existence of the features, numbers, steps, components, or combinations thereof described in the specification, and should not be understood as excluding the existence or addition of one or more other features, numbers, steps, components, or combinations thereof.

[0020] The present invention relates to a method for manufacturing pickled vegetables containing wild garlic, and,

[0021] i) A step of preparing a mixture by mixing shiitake mushroom decoction, soy sauce, vinegar, sugar, and wild peach syrup;

[0022] ii) a step of first heating the mixture at a temperature of 80 to 100°C for 30 to 40 minutes and then cooling it to room temperature;

[0023] iii) a step of mixing the cooled mixture with wild garlic and heating it a second time at a temperature of 80 to 100°C for 30 to 40 minutes; and

[0024] iv) a step of low-temperature aging the heated mixture at -1 to 4°C for 20 to 30 days; characterized by including.

[0025] Below, each step will be explained in detail.

[0026] i) A step of preparing a mixture by mixing shiitake mushroom decoction, soy sauce, vinegar, sugar, and wild peach syrup

[0027] In one embodiment of the present invention, the mixture in step i) may comprise 100 to 120 parts by weight of soy sauce, 70 to 80 parts by weight of vinegar, 70 to 80 parts by weight of sugar, and 10 to 20 parts by weight of wild peach syrup, based on 100 parts by weight of shiitake mushroom decoction.

[0028] In this process, if the amount of soy sauce added exceeds the aforementioned amount, it results in excessive saltiness, which is undesirable. If it falls below the aforementioned range, the pickling effect is insufficient, which is also undesirable.

[0029] It is preferable to use the above shiitake mushroom decoction prepared by adding 90 to 120 g of dried shiitake mushrooms to 3 L of water and boiling it at 90 to 100°C for 2 to 4 hours.

[0030] The pickled vegetable according to the present invention is characterized by using wild peach syrup, which not only reduces the use of sugar but also improves and enhances the taste and flavor of the wild garlic pickled vegetable, and strengthens nutritional components due to the various pharmacological effects of wild peaches.

[0031] The aforementioned wild peach possesses excellent medicinal properties, making it beneficial to consume in the form of enzymes or syrup. It is effective against bronchial inflammation, such as phlegm, coughs, and asthma, and is characterized by its richness in vitamins and various minerals. Furthermore, it is not only good for improving liver function and blood circulation but also effective for boosting immunity, preventing aging, improving skin health, providing anticancer effects, aiding weight loss, and relieving constipation.

[0032] The above wild peach syrup can be prepared by washing the wild peaches thoroughly until the hairs on their surface are completely removed, drying them, and then storing the wild peaches and sugar in a ratio of 1:0.8 to 1:1 in a shaded, cool place for 90 to 100 days.

[0033] It is preferable to use wild peach syrup that has been aged for at least 3 years in the present invention.

[0034] ii) a step of first heating the above mixture at a temperature of 80 to 100°C for 30 to 40 minutes and then cooling it to room temperature.

[0035] When the mixture prepared in step i) above is heated and then cooled before use, it has the effect of extending the shelf life of the pickled wild garlic compared to using it without heating.

[0036] iii) a step of mixing the cooled mixture with wild garlic and heating it a second time at a temperature of 80 to 100°C for 30 to 40 minutes.

[0037] Since the above wild garlic wilts quickly and loses marketability after only about a day after harvesting, it should be used immediately. It is advisable to wash it several times in clean water and then drain it before use. This process makes it possible to remove the characteristic bitterness and astringency of wild garlic.

[0038] The above dehydration may be limited to placing the washed wild garlic on a sieve or the like, or centrifuging at 400 to 1000 rpm for 10 to 30 minutes, but is not limited thereto.

[0039] In one embodiment of the present invention, it is preferable to separate only wild garlic from the mixture prepared up to step iii), then repeatedly pour the mixture prepared in step i) which has been heated and cooled, and then age it at a low temperature.

[0040] It is preferable to repeat the above by pouring the mixture of step i) about 1 to 3 times at intervals of 3 to 5 days.

[0041] iv) A step of low-temperature aging the heated mixture at -1 to 4°C for 20 to 30 days.

[0042] The above low-temperature aging not only prevents the wild garlic from spoiling during aging, but also prevents the texture of the wild garlic from becoming excessively soft.

[0043] Due to low-temperature aging, the crisp texture of wild garlic can be felt when consumed. Through the aging process, the above mixture is evenly absorbed into the wild garlic. If the aging period is shorter than the above period, the aging may be insufficient, and if it is longer, the texture of the wild garlic may be poor or the shelf life may be short.

[0044] Afterwards, the heating and cooling steps and the low-temperature aging steps may be repeated two more times. In this case, the shelf life can be increased, and the flavor can be sustained for a longer period. However, the second low-temperature aging period is 10 to 20 days, and the third low-temperature aging period is 3 to 7 days.

[0045] The present invention relates to a pickled wild garlic containing a mixture of shiitake mushroom decoction, soy sauce, vinegar, sugar, and wild peach syrup.

[0046] Examples

[0047] A mixture was prepared by mixing 1 L of shiitake mushroom decoction, 1 L of soy sauce, 0.7 L of organic vinegar, 0.7 L of organic sugar, and 0.1 L of wild peach syrup, heated at 100 ℃ for 30 minutes, and then cooled at room temperature. Then, the mixture was poured over wild garlic that had been washed several times, heated at 100 ℃ for 30 minutes, and then cooled at room temperature.

[0048] Three days later, a mixture was prepared by mixing 1 L of the above shiitake mushroom decoction, 1 L of soy sauce, 0.7 L of organic vinegar, 0.7 L of organic sugar, and 0.1 L of wild peach syrup, and after heating at 100 ℃ for 30 minutes, it was cooled at room temperature to prepare. Then, the mixture was removed from the pickled wild garlic to separate only the pickled wild garlic, and the prepared mixture was poured back onto the pickled wild garlic.

[0049] Then, pickled wild garlic was prepared by aging it at a low temperature of 0 ℃ for 30 days.

[0050] As specific parts of the present invention have been described in detail above, it is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the present invention. Those skilled in the art will be able to make various applications and modifications within the scope of the present invention based on the above description.

[0051] Accordingly, the substantial scope of the present invention shall be defined by the appended claims and their equivalents.

Claims

Claim 1 i) a step of preparing a mixture by mixing shiitake mushroom decoction, soy sauce, vinegar, sugar, and wild peach syrup; ii) a step of first heating the mixture at a temperature of 80 to 100°C for 30 to 40 minutes and then cooling it to room temperature; iii) a step of mixing the cooled mixture with wild garlic and secondarily heating it at a temperature of 80 to 100°C for 30 to 40 minutes; and iv) a step of low-temperature aging the heated mixture at -1 to 4°C for 20 to 30 days; wherein the mixture comprises, based on 100 parts by weight of shiitake mushroom decoction, 100 to 120 parts by weight of soy sauce, 70 to 80 parts by weight of vinegar, 70 to 80 parts by weight of sugar, and 10 to 20 parts by weight of wild peach syrup; iii) after separating only wild garlic from the mixture prepared up to step iii), the mixture prepared in step i) which has been heated and cooled is repeatedly poured over the wild garlic and then low-temperature aging is performed; the heating and cooling step and the low-temperature aging step are additionally repeated two more times, the second low-temperature aging period is performed for 10 to 20 days, and the third low-temperature aging period is performed for 3 to 7 days; through the first and second heating and low-temperature aging steps, the texture can be improved, the softening of the wild garlic tissue can be prevented, and due to the improved penetration rate of the mixture, the pickle A method for preparing pickled wild garlic, characterized by being able to extend the shelf life. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete