INDUSTRY FOUNDATION OF CHONNAM NATIONAL UNIVERSITY
发明人:
CHOI, MYEONG RAKKR,최명락,BAK, NAK WONKR,박낙원,OH, SUN KYUNGKR,오선경,SON, HAE REONKR,손혜련
申请号：
KR1020150127869
公开号：
KR1020170030723A
申请日:
2015.09.09
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for manufacturing pickled Brassica juncea with increased sinigrin content. According to the present invention, provided is pickled Brassica juncea with increased sinigrin content, having excellent texture and flavors in consideration of physico-chemical properties. The manufacturing method comprises the following steps: (a) blanching Brassica juncea for 5-30 seconds at 75-85°C (b) manufacturing marinade and (c) mixing 50-80 wt% of the blanched Brassica juncea in the step (a) and 20-50 wt% of the marinade in the step (b), aging the mixture and obtaining pickled Brassica juncea with increased signirin content.COPYRIGHT KIPO 2017본 발명은 시니그린 함량이 개선된 갓피클의 제조방법에 관한 것이다. 본 발명에 따르면, 상기 제조방법은 이화학적 특성을 고려한 우수한 식감 및 맛을 갖는 시니그린 함량이 개선된 갓피클을 제공한다.
