KR100219300B1 - Processing method of fermented bamboo shoot food - Google Patents
Processing method of fermented bamboo shoot food Download PDFInfo
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- KR100219300B1 KR100219300B1 KR1019970026985A KR19970026985A KR100219300B1 KR 100219300 B1 KR100219300 B1 KR 100219300B1 KR 1019970026985 A KR1019970026985 A KR 1019970026985A KR 19970026985 A KR19970026985 A KR 19970026985A KR 100219300 B1 KR100219300 B1 KR 100219300B1
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 죽순을 이용한 발효식품의 제조 방법에 관한 것으로 계절에 관계없이 죽순의 식용을 도모하고, 죽순이 갖는 한방적효과를 고양 상승시킬 목적으로 안출된 것이다.The present invention relates to a method for producing fermented foods using bamboo shoots, which is devised for the purpose of edible bamboo shoots regardless of the season, and to enhance the herbal effect of bamboo shoots.
본 발명은 잘게 썰어 놓은 죽순에 일정한 크기로 썰은 생감자, 양파, 마늘, 마, 사과를 혼합한 후 엿기름과 밥을 첨가시켜 20-25℃의 온도에서 일정기간동안 발효시키는 방법으로 제조되는 것을 특징으로 한다.The present invention is characterized in that it is prepared by fermentation at a temperature of 20-25 ℃ by adding malt and rice after mixing raw potatoes, onions, garlic, hemp, apples sliced to a certain size in finely chopped bamboo shoots do.
상기한 방법에 의하여 제조되는 죽순발효식품은 계절에 관계없이 일상적으로 죽순을 식용으로 이용할 수 있고, 죽순이 갖는 유효성분이 첨가재와의 발효과정을 통하여 상승됨으로서 소화 흡수가 우수하며, 각종 병증의 예방과 치료에 우수한 효과를 발휘한다.The bamboo shoot fermented food prepared by the above method can use bamboo shoots for food regardless of season, and the active ingredient of bamboo shoot is increased through fermentation with additives, so it is excellent in digestion and absorption, and prevention and treatment of various diseases Excellent effect.
Description
본 발명은 죽순을 이용한 발효식품의 제조 방법에 관한 것이다.The present invention relates to a method for producing fermented food using bamboo shoots.
죽순은 산뜻하고 담백한 맛을 내기 때문에 예로부터 음식재료로 활용되어 오고 있으며, 죽순이 갖는 독특한 약리작용에 의해 한방재료로도 널리 이용되어 오고 있다.Bamboo shoots have been used as food ingredients since ancient times because they have a fresh and light taste, and have been widely used as herbal ingredients by the unique pharmacological action of bamboo shoots.
동의보감에 의하면 죽순은 중풍, 파상품, 기침, 산후발열, 소아경풍등에 특효가 있고, 담열이나 고혈압 및 시력개선에도 좋은 효과를 발휘하는 것으로 알려지고 있으나 죽순의 수확이 봄에 집중되기 때문에 수확기 이후 죽순의 이용이 제한되는 문제점이 있고, 또한 죽순의 섬유조직을 이루는 목질성분이 원활한 소화를 방해하기 때문에 소화장애가 있는 사람에게는 이용이 곤란하며, 소화능력이 우수한 사람이라도 죽순이 갖는 유효성분을 충분히 흡수소화시키는데는 한계가 있었다.According to the agreement, bamboo shoots are known to be effective in strokes, wave products, coughs, postpartum fever, and children's breezes, and are also effective in biliary heat, high blood pressure, and vision improvement. There is a problem in that the use of, and the wood component of the bamboo shoot's fibrous tissue to prevent the smooth digestion, so it is difficult to use for people with digestive disorders, even people with excellent digestion ability to sufficiently absorb and digest the active ingredient of bamboo shoots There was a limit.
본 발명은 계절에 관계없이 일상적으로 죽순의 이용을 도모하고, 죽순이 갖는 유효성분을 충분히 흡수 섭취할 수 있도록 하는 방법을 새로이 제시할 목적으로 안출된 것이다.The present invention has been devised for the purpose of newly presenting a method for promoting the use of bamboo shoots routinely regardless of the season, and to sufficiently absorb and consume the active ingredients of bamboo shoots.
본 발명은 이를 위하여 죽순에 생감자, 양파, 마늘, 파, 사과, 엿기름, 밥을 첨가하여 발효시킴으로서 죽순의 유효성분이 쉽게 우러나올 수 있도록 하고, 첨가물에 포함된 유효성분과 상승작용을 통하여 죽순이 갖는 건강식품으로서의 효과를 증진시킬 수 있도록 한 죽순발효식품의 제조방법을 새로이 제시한다.The present invention for this purpose by adding fermented potatoes, onions, garlic, green onions, apples, malt, rice to bamboo shoots so that the active ingredient of bamboo shoots easily come out, and the health food that bamboo shoots through the synergistic action and active ingredients included in the additives A new method of preparing bamboo shoot fermented foods is proposed to enhance the effectiveness of the present invention.
본 발명은 잘게 썰어 놓은 죽순에 일정한 크기로 썰은 생감자, 양파, 마늘, 마, 사과를 혼합한 후 엿기름과 밥을 첨가시켜 20-25℃의 온도에서 일정기간동안 발효시키는 방법이다.The present invention is a method of fermenting at a temperature of 20-25 ℃ by adding malt and rice after mixing the raw potato, onion, garlic, hemp, apples sliced to a certain size to finely chopped bamboo shoots.
상기에서 죽순(竹筍)은 대나무의 땅속줄기 마디에서 돋아나는 어린순으로 죽순대의 죽순을 사용하며, 단백질·당질·지질·섬유·회분(灰分) 외에 칼슘·인·철·염분· 등이 함유되어 있어 예로부터 건강식품으로 사용되고 있는 것이다.Bamboo shoots are bamboo shoots of bamboo shoots, which are sprouting from the stem of bamboo, and contain calcium, phosphorus, iron, salt, etc. in addition to protein, sugar, lipid, fiber, and ash. It has been used as a health food since ancient times.
감자는 삶아서 주식 또는 간식으로 하고, 굽거나 기름에 튀겨 먹으며, 소주의 원료와 알코올의 원료로 사용되는 것으로 수분 75％, 녹말 13∼20％, 단백질 1.5∼2.6％, 무기질 0.6∼1％, 환원당 0.03mg, 비타민 C 10∼30mg이 들어 있어 구황식품으로서 이용되고 있으며, 내부의 수분에 의해 발효시의 수분농도를 유지하는 작용을 한다.Potatoes are boiled as stocks or snacks, baked or fried in oil and used as raw materials for soju and alcohol. 75% moisture, 13-20% starch, 1.5-2.6% protein, 0.6-1% minerals, reducing sugar. It contains 0.03mg and 10-30mg of vitamin C. It is used as a food for vulcanized rice. It functions to maintain the moisture concentration during fermentation by the moisture inside.
감자는 생감자를 1-2cm의 크기로 썰은 것을 사용한다.Potatoes are sliced raw potatoes 1-2 cm in size.
양파 및 마늘은 발효를 촉진시키고 강장효과와 조미작용 및 뇌활동에 필요한 영향소의 공급을 위한 것으로 마늘 또는 양파를 동시에 사용하거나 어느하나를 선택적으로 사용할 수 있다.Onions and garlic are used to promote fermentation and to provide the toxins necessary for tonic effect, seasoning and brain activity.
마늘을 첨가한 경우는 7-8일 이후 발효가 진행되어 약 3달 후에 발효가 종료되며, 양파만을 사용할 경우에는 발효시간이 23-25일 가량 소요된다.If garlic is added, fermentation will proceed after 7-8 days, and fermentation will be terminated after about 3 months. If only onion is used, fermentation time will be about 23-25 days.
마는 스테미너를 증진 시키기 위한 것으로 잘게 썰어 놓은 생마를 사용하며, 사과는 적절한 당분을 제공하기 위해 사용된다.Hemp is used to enhance stamina, and finely chopped raw horses are used. Apples are used to provide adequate sugar.
엿기름은 발효촉매제로 사용하고, 밥은 발효를 위해 사용된다.Malt is used as a fermentation catalyst and rice is used for fermentation.
상기한 구성의 적절한 배합비를 실시예를 통하여 설명하면 다음과 같다.An appropriate blending ratio of the above-described configuration will be described below by way of examples.
[실시예 1]Example 1
죽순.......700-800g(중크기의 것; 7-8개)Bamboo shoot ......... 700-800g (medium size; 7-8)
생감자....150-300g(중크기의 것; 1-2개)Raw potatoes .... 150-300 g (medium size; 1-2)
양파.......1-2뿌리Onion ............ 1-2 Roots
마..........100-200g(중크기의 것; 2-3뿌리)E .......... 100-200g (medium size; 2-3 roots)
사과.......100-200g(중크기의 것; 1-2개)Apples .... 100-200 g (medium); 1-2
엿기름....1/5홉Malt .... 1/5
밥..........1/4공기Bob .......... 1/4 Air
[실시예 2]Example 2
죽순.......700-800(중크기의 것; 7-8개)Bamboo shoot ....... 700-800 (medium size; 7-8 pieces)
생감자....150-300g(중크기의 것; 1-2개)Raw potatoes .... 150-300 g (medium size; 1-2)
마늘.......30-40gGarlic ......... 30-40 g
마..........100-200g(중크기의 것; 2-3뿌리)E .......... 100-200g (medium size; 2-3 roots)
사과.......100-200g(중크기의 것; 1-2개)Apples .... 100-200 g (medium); 1-2
엿기름....1/5홉Malt .... 1/5
밥..........1/4공기Bob .......... 1/4 Air
상기 실시예는 마늘과 양파를 각기 달리한 것으로 실시예 1은 7-8일 후 발효가 완성되어 식용이 가능하며, 실시예 2는 2-3개월이 경과되어야만 발효가 완성되고 매우 독한 맛을 내나 보다 우수한 복용효과를 갖는다.The example is different from the garlic and onion, Example 1 is 7-8 days after the fermentation is complete and edible, Example 2 is 2-3 months after the fermentation is complete and give a very strong taste It has a better dose.
따라서 조기발효에 의한 조기 섭취를 위해서는 첨가물로 양파를 사용하는 것이 바람직하며, 복용효과를 보다 증진시키고자 할 경우에는 마늘을 사용하는 것이 바람직하다.Therefore, for early intake by early fermentation, it is preferable to use onion as an additive, and to enhance the taking effect, it is preferable to use garlic.
각 실시예에 있어서 발효가 진행되는 동안 매우 강한 냄새를 발산하기 때문에 밀폐되고 격리된 장소에서 발효를 진행시키는 것이 바람직하며, 발효가 완성된 이후에는 강한 냄새가 완전히 제거되어 먹기 좋은 상태가 된다.In each embodiment, it is preferable to proceed the fermentation in a closed and segregated place because it emits a very strong odor during the fermentation process, and after the fermentation is completed, the strong odor is completely removed to eat.
이상의 방법에 의해 완성된 죽순발효식품은 냉장고등에 보관함으로서 장기간 보관 및 복용이 가능하게 된다.The bamboo shoot fermented food completed by the above method can be stored and taken for a long time by storing in a refrigerator or the like.
상기한 죽순발효식품은 각 구성요소가 식품으로서 사용되고 있는 것으로 일반 식품으로서 이용할 수 있을 뿐만 아니라 건강보조식품으로서 활용할 수 있다.The bamboo shoot fermented food is a component that is used as a food and can be used as a general food as well as a health supplement.
본 발명은 계절에 관계없이 일상적으로 죽순을 식용으로 이용할 수 있고, 죽순이 갖는 유효성분이 첨가재와의 발효과정을 통하여 상승됨으로서 소화 흡수가 우수하며, 죽순이 갖는 건강보조식품으로서의 가치를 고양 증진시킬 수 있게 된다.In the present invention, bamboo shoots can be used for food everyday regardless of season, and the active ingredient of bamboo shoots is increased through the fermentation process with additives so that the digestive absorption is excellent, and the value as a health supplement food of bamboo shoots can be enhanced. .
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970026985A KR100219300B1 (en) | 1997-06-19 | 1997-06-19 | Processing method of fermented bamboo shoot food |
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| KR1019970026985A KR100219300B1 (en) | 1997-06-19 | 1997-06-19 | Processing method of fermented bamboo shoot food |
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| KR970061100A KR970061100A (en) | 1997-09-12 |
| KR100219300B1 true KR100219300B1 (en) | 1999-09-01 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010096011A (en) * | 2000-04-15 | 2001-11-07 | 조종수 | Method for Manufacturing Noodles Using Bomboo Shoots |
| KR101390987B1 (en) | 2012-05-11 | 2014-05-02 | 강기섭 | Manufacturing method of grain syrup using bamboo shoot |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100443972B1 (en) * | 2001-11-02 | 2004-08-11 | 박치병 | Method for manufaturing food including a bamboo shoot |
| KR20040003721A (en) * | 2002-07-03 | 2004-01-13 | 김남선 | Sugar-free Sikhye Manufacturing Method |
| KR20040009999A (en) * | 2002-07-24 | 2004-01-31 | 부원식품 주식회사 | Completed Synthetic Nutrition meal with fermented Garlic thereof its manufacturing methode. |
| KR100825901B1 (en) * | 2006-12-08 | 2008-04-28 | 주식회사농심 | The odorless fermented garlic, the production method of it and the nature seasoning using the odorless fermented garlic |
-
1997
- 1997-06-19 KR KR1019970026985A patent/KR100219300B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010096011A (en) * | 2000-04-15 | 2001-11-07 | 조종수 | Method for Manufacturing Noodles Using Bomboo Shoots |
| KR101390987B1 (en) | 2012-05-11 | 2014-05-02 | 강기섭 | Manufacturing method of grain syrup using bamboo shoot |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970061100A (en) | 1997-09-12 |
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