KR100905171B1 - Method for preparing of tapes philippinarum gruel containing mulberry soup and leaves - Google Patents
Method for preparing of tapes philippinarum gruel containing mulberry soup and leaves Download PDFInfo
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Health & Medical Sciences (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
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- Marine Sciences & Fisheries (AREA)
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Abstract
Description
본 발명은 뽕나무 육수 및 뽕잎이 함유된 바지락 죽의 제조방법에 관한 것으로, 특히 바지락 죽의 제조에 뽕나무 육수와 생뽕잎 분말을 사용한 뽕나무 육수 및 뽕잎이 함유된 바지락 죽의 제조방법에 관한 것이다.The present invention relates to a method for preparing mulberry porridge containing mulberry broth and mulberry leaves, and more particularly, to a mulberry broth using mulberry broth and raw mulberry leaf powder in the preparation of clam porridge and a method of preparing clam porridge containing mulberry leaves.
죽은 예로부터 우리나라에서 밥의 대용식으로 널리 사용되고 있는 식품으로서 내장 기능 조절 및 갈증해소 효과, 체질개선 및 체력 증강효과를 지니고 있을 뿐 아니라 이뇨작용 및 체중 완화에도 효과가 있어 다른 식품의 소화, 흡수에도 도움을 주는 것으로 알려져 있다. 따라서 죽은 임산부, 환자, 어린이, 노약자들에게 많이 섭취되고 있는 식품이다.It is a food widely used as a substitute for rice in Korea since it died, and it has the effect of regulating visceral function, quenching thirst, improving constitution and strengthening physical strength, and it is also effective in diuresis and weight loss, helping digestion and absorption of other foods. It is known to give. Therefore, it is a food that is consumed by pregnant women, patients, children and the elderly who are dead.
한편, 어패류의 대표적인 바지락은 일반 어패류에 부족한 단백질과 무기질, 철분, 비타민이 풍부하게 함유되어 있어 술독을 풀어주고 갈증을 멎게 하며 혈액순환을 원활하게 해주며 또한 바지락에는 다양한 비타민이 다량 함유하고 있어 간 보호기능, 숙취기능, 해독작용, 기 보강효과가 있는 것으로 알려져 있다. 이러한 바지락 영양성분은 인체 내에서 우수한 생리활성을 나타내는 것으로 보고되고 있다.Meanwhile, the typical clams of fish and shellfish are rich in protein, minerals, iron, and vitamins, which are lacking in general fish and shellfish, quenching alcohol poisoning, quenching thirst, and smoothing blood circulation. It is known to have a protective function, hangover function, detoxification effect, and reinforcing effect. The clam nutrients have been reported to exhibit excellent physiological activity in the human body.
종전에 바지락은 주로 국수의 부재료, 미역국의 부재료, 무침, 젓갈 등의 형태로 널리 이용되고 있지만, 바지락의 특유한 비린 냄새 및 대량 식용화가 곤란하여 상시 사용가능한 영양식으로 제품화하는데 한계가 있었다.Previously, clam was widely used in the form of a raw material of noodle, raw material of seaweed soup, radish, salted fish, etc., but the unique fishy smell of clam and the difficulty of mass edible food were limited, so it was limited to commercialization.
바지락은 된장이나 순두부찌게 등에 첨가식품으로 넣어 다른 음식에 부수적으로 맛을 내는데 사용되는 경우가 있으나, 조리과정에서 영양소가 많이 파괴되면서 바지락 특유의 맛과 향이 없어지는 단점이 있었다. The clam may be used as an additive food in miso or soybean curd, and it may be used to additionally flavor other foods. However, as the nutrients are destroyed during the cooking process, the taste and aroma of clam may be lost.
또한 바지락을 이용한 죽으로는 알바지락에 시금치 데친 것, 당근, 다시마물, 불린 쌀, 달걀, 참기름, 깨소금 등의 양념첨가물을 배합하여 제조하는 방법이 알려져 있다. 그러나 이러한 종래 방법으로 제조한 바지락 죽은 바지락을 접할 기회가 적은 일반인들에는 바지락의 독특한 향(비린내 등)에 적응하지 못하여 거부감을 나타내기 때문에 상시사용 가능한 식품으로 제품화에 어려움이 있었다.In addition, as a porridge using a clam, there is known a method of mixing seasoned additives such as spinach boiled in carrots, carrots, kelp, soaked rice, eggs, sesame oil and sesame salt. However, the ordinary people who have less chance of encountering the clam dead clam manufactured by such a conventional method was difficult to commercialize as a food that can be used at all times because it does not adapt to the unique flavor of the clam (fishy smell, etc.).
상기와 같은 종래기술의 문제점을 해결하고자, 본 발명은 저장, 유통기간을 늘릴 수 있으며, 바지락 특유의 냄새(비린내 등)를 제거하여 맛과 향이 우수하고, 풍부한 영양성분의 섭취로 인한 건강증진효과를 얻을 수 있는 뽕나무 육수 및 뽕잎이 함유된 바지락 죽의 제조방법을 제공하는 것을 목적으로 한다.In order to solve the problems of the prior art as described above, the present invention can increase the storage and distribution period, by removing the peculiar smell (such as fishy smell) excellent taste and aroma, health promotion effect due to the intake of rich nutrients An object of the present invention is to provide a method for preparing mulberry porridge containing mulberry broth and mulberry leaves.
또한 본 발명은 인체 내 면역기능을 촉진하고 이뇨작용, 간보호, 뇌손상 예방 등의 치료에 효과가 있는 뽕나무 육수 및 뽕잎이 함유된 바지락 죽의 제조방법을 제공하는 것을 목적으로 한다.It is another object of the present invention to provide a method for preparing mulberry porridge containing mulberry broth and mulberry leaves which are effective in promoting immune function in the human body and treating diuretic effect, liver protection, brain damage prevention and the like.
상기 목적을 달성하기 위하여, 본 발명은 In order to achieve the above object, the present invention
S1) 쌀가루 및 바지락을 식용유지성분을 이용하여 각각 볶아 준비하는 단계;S1) preparing roasted rice flour and clam each using an edible oil and fat component;
S2) 수분함량이 10~30%가 되도록 건조시킨 뽕나무 가지와 뿌리를 물과 1:15의 비율로 혼합하여 5~15분 정도 삶아 뽕나무 육수를 준비하는 단계;S2) mixing mulberry branches and roots dried at a water content of 10 to 30% in a ratio of 1:15 with water to boil for 5 to 15 minutes to prepare mulberry broth;
S3) 상기 준비된 뽕나무 육수에 상기 볶은 쌀가루를 첨가하여 80~100℃에서 15~30분 동안 가열하는 단계;S3) adding the roasted rice flour to the prepared mulberry broth and heating for 15-30 minutes at 80 ~ 100 ℃;
S4) 상기 쌀가루가 첨가된 육수에 녹두, 당근 및 수삼을 첨가하여 40~50℃에서 10~20분 동안 추가로 가열하는 단계;S4) adding green beans, carrots and ginseng to the broth to which the rice flour is added, further heating for 10 to 20 minutes at 40 to 50 ° C;
S5) 상기 녹두, 당근 및 수삼이 첨가된 육수에 상기 준비된 바지락을 첨가하여 100~150℃에서 40~60분 동안 추가로 더 가열하는 단계; 및S5) further heating for 40 to 60 minutes at 100 ~ 150 ℃ by adding the prepared clam to the broth added with the green beans, carrots and ginseng; And
S6) 상기 바지락 첨가 후 생뽕잎 분말을 첨가하고, 냉각시킨 후 포장하는 단계;를 포함하는 것을 특징으로 하는 뽕나무 육수 및 뽕잎이 함유된 바지락 죽의 제조방법을 제공한다.S6) adds the mulberry leaf powder after the addition of the clam, and cooling and packaging step; provides mulberry bark broth and mulberry leaf-containing clam porridge production method comprising the.
특히, 상기 바지락 죽에는 쌀가루 100 중량부에 대하여 뽕나무 육수 400~600 중량부, 녹두 10~15 중량부, 당근 10~15 중량부, 수삼 20~30 중량부, 바지락 70~80 중량부 및 생뽕잎 분말 30~45 중량부가 포함되는 것이 바람직하다.Particularly, the clam porridge contains 400 to 600 parts by weight of mulberry broth, 10 to 15 parts by weight, 10 to 15 parts by weight of carrots, 20 to 30 parts by weight of fresh ginseng, 20 to 30 parts by weight of clam, and 70 to 80 parts by weight of fresh clam and mulberry leaves. It is preferable that 30-45 weight part of powder is included.
또한 상기 바지락 죽은 수삼채, 통깨, 참기름 및 소금 중 선택된 어느 하나 이상의 성분을 추가로 더 포함할 수 있다.In addition, the clam may further include any one or more components selected from three dead, sesame, sesame oil and salt.
상기와 같은 종래기술의 문제점을 해결하고자, 본 발명의 바지락 죽은 뽕나무 육수와 뽕잎을 함유하여 저장, 유통기간을 늘릴 수 있으며, 바지락 특유의 냄새(비린내 등)를 제거하여 맛과 향을 살리면서 각종의 재료가 잘 배합되어 남녀노소 누구나 바지락의 영양성분을 쉽게 섭취할 수 있다. 또한, 인체 내 면역기능을 촉진하고 이뇨작용, 간보호, 뇌손상 예방 등의 치료에 효과가 있다.In order to solve the problems of the prior art as described above, by storing the clam dead mulberry broth and mulberry leaves of the present invention can increase the storage, distribution period, while removing the peculiar smell (such as fishy) to improve the taste and aroma The ingredients are well formulated so that everyone can easily consume the nutrition of clams. In addition, it promotes immune function in the human body and is effective in the treatment of diuretic effect, liver protection, brain damage prevention.
이하 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명의 바지락 죽은 뽕나무 육수 및 뽕잎을 함유하는 것을 특징으로 한다.The clam of the present invention is characterized by containing dead mulberry broth and mulberry leaves.
구체적으로, 본 발명의 바지락 죽은 쌀가루 및 알바지락을 식용유지성분을 이용하여 각각 볶아 준비하는 단계, 수분함량이 10~30%가 되도록 건조시킨 뽕나무 가지와 뿌리를 물과 1:15의 비율로 혼합하여 5~15분 정도 삶아 뽕나무 육수를 준비하는 단 계, 상기 준비된 뽕나무 육수에 상기 볶은 쌀가루를 첨가하여 80~100℃에서 15~30분 동안 가열하는 단계, 상기 쌀가루가 첨가된 육수에 녹두, 당근 및 수삼을 첨가하여 40~50℃에서 10~20분 동안 추가로 가열하는 단계, 상기 녹두, 당근 및 수삼이 첨가된 육수에 상기 준비된 바지락을 첨가하여 100~150℃에서 40~60분 동안 추가로 더 가열하는 단계 및 상기 바지락 첨가 후 생뽕잎 분말을 첨가하고, 냉각시킨 후 포장하는 단계로 제조할 수 있다.Specifically, the step of preparing the roasted clam dead rice flour and albajirak of the present invention using an edible oil and fat component, mixed with mulberry branches and roots dried so that the water content is 10 to 30% in a ratio of 1:15 with water To boil for 5 to 15 minutes to prepare a mulberry broth, adding the roasted rice flour to the prepared mulberry broth and heating for 15-30 minutes at 80 ~ 100 ℃, green beans, carrots in the rice flour added And additionally heating ginseng for 10 to 20 minutes at 40 to 50 ° C. by adding ginseng, adding the prepared clam to the broth to which the mung beans, carrots and ginseng are added to further add 40 to 60 minutes at 100 to 150 ° C. Further heating and after the addition of the clam may be prepared by adding the raw mulberry leaf powder, cooling and packaging.
본 발명의 바지락 죽의 제조방법을 자세히 설명하면 다음과 같다.Referring to the manufacturing method of the clam porridge of the present invention in detail.
이하에서 설명하는 본 발명의 바지락 죽의 제조와 관련하여, 구체적인 함량별 수치한정이나 제조 과정상의 공정조건에 대한 수치한정은 본 발명의 최적의 실시를 보장하기 위함에 있으며, 만일 이하에서 설명한 수치한정의 범위을 벗어나는 수치 조건으로 실시가 이루어지는 경우에는 본 발명에서 예정한 충분한 효과 달성에 부적합하기 때문에 각별한 주의가 요망된다.Regarding the production of clam porridge of the present invention described below, numerical limitations for specific contents and numerical limits for process conditions in the manufacturing process are to ensure optimal implementation of the present invention. When the implementation is carried out under numerical conditions outside the range of, special attention is required because it is unsuitable for achieving the sufficient effect as defined in the present invention.
S1) 쌀가루 및 바지락 준비S1) Prepare rice flour and clams
본 단계는 쌀가루와 바지락을 식용유지성분을 이용하여 각각 볶아 준비하는 단계이다.This step is to prepare the roasted rice flour and clam each using edible oil and fat ingredients.
상기 쌀가루는 쌀을 수세하여 0~10℃의 찬물에 불려 탈수, 건조시킨 후 통상의 분쇄기를 이용하여 분쇄하여 준비한다. 이때, 쌀가루의 크기는 섭취하는 사람의 기호에 따라 적절히 조절할 수 있다.The rice flour is prepared by rinsing the rice in cold water of 0 ~ 10 ℃ by washing with water, dehydrated, dried, and then pulverized using a conventional grinder. At this time, the size of the rice flour can be appropriately adjusted according to the preference of the person ingesting.
상기 바지락은 껍질을 제거한 알바지락을 수세하여 이물질을 제거한 후 사용한다.The clam is used after washing the albajik bark removed to remove foreign substances.
상기 쌀가루와 바지락은 참기름, 식용유 등의 식용유지성분을 이용하여 볶아 준비 하며, 이때 각각의 재료는 3분 내외로 볶는 것이 좋다.The rice flour and clam are prepared by roasting using edible oils and ingredients such as sesame oil, cooking oil, wherein each of the ingredients is good to roast for about 3 minutes.
S2) 뽕나무 육수 준비S2) preparing mulberry broth
본 단계는 뽕나무 육수를 준비하는 단계이다.This step is to prepare a mulberry broth.
상기 뽕나무 육수는 뽕나무 가지와 뿌리를 채취하여 이물질과 먼지 등 불순물을 제거하고 수세한 후, 수분함량이 10~30%가 되도록 건조시킨 뽕나무 가지와 뿌리를 물과 1:15의 비율로 혼합하여 5~15분 정도, 바람직하게는 10분 정도 삶아서 사용할 수 있다.The mulberry broth is to remove the mulberry branches and roots to remove impurities and dirt, and washed with water, and then mixed with dried mulberry branches and roots in a ratio of 1: 15 and water to 10 to 30% moisture content 5 It can be boiled for about 15 minutes, preferably 10 minutes.
S3) 1차 가열S3) primary heating
본 단계는 상기 S2)에서 준비된 뽕나무 육수에 상기 S1)에서 준비된 볶은 쌀가루를 첨가하여 80~100℃에서 15~30분 동안 가열하는 단계이다.This step is a step of heating for 15-30 minutes at 80 ~ 100 ℃ by adding the roasted rice powder prepared in S1) to the mulberry broth prepared in S2).
상기 뽕나무 육수는 쌀가루 100 중량부에 대하여 400 내지 600 중량부로 포함되는 것이 바람직하다. 그 함량이 상기 400 중량부 미만일 경우에는 조리 시 수분의 함량이 너무 적어 내용물이 응고되고 심할 경우 타게 되며, 바지락 냄새의 제거가 미흡할 수 있으며, 600 중량부를 초과할 경우에는 바지락 죽이 너무 묽어지거나 가열시간이 길어져 내용물의 영양성분이 파괴될 수 있다.The mulberry broth is preferably included in 400 to 600 parts by weight based on 100 parts by weight of rice flour. If the content is less than 400 parts by weight, the content of water is too low when cooking, the contents solidify and burn if severe, and the smell of the clam may be insufficient to remove, if the content exceeds 600 parts by weight, the clam porridge becomes too thin or The heating time may be prolonged and the nutrient content of the contents may be destroyed.
상기 뽕나무 육수에 쌀가루를 첨가한 후 80~100℃에서 15~30분 동안 가열한다.The rice flour is added to the mulberry broth and then heated at 80-100 ° C. for 15-30 minutes.
S4) 2차 가열S4) secondary heating
본 단계는 상기 S3)의 쌀가루가 첨가된 육수에 녹두, 당근 및 수삼을 첨가하여 40~50℃에서 10~20분 동안 추가로 가열하는 단계이다.This step is a step of further heating for 10 to 20 minutes at 40 ~ 50 ℃ by adding mung beans, carrots and ginseng to the broth to which the rice flour of S3) is added.
상기 녹두는 몸에 쌓인 노폐물을 해독하고 열을 내리며, 식욕을 증진하는 역할을 한다. 또한 필수아미노산과 불포화 지방산이 풍부하게 들어 있어 소화를 돕고 배뇨작용 및 소취작용이 있는 것으로 알려져 있다.The green beans detoxify wastes accumulated in the body, lowers heat, and serves to promote appetite. In addition, rich in essential amino acids and unsaturated fatty acids are known to help digestion, urination and deodorant action.
상기 녹두는 쌀가루 100 중량부에 대하여 10 내지 15 중량부로 포함되는 것이 바람직하다. 그 함량이 10 중량부 미만일 경우에는 녹두 첨가에 따른 소취 및 영양효과가 미미하고, 15 중량부를 초과할 경우에는 첨가량에 따른 효과가 미미하게 된다.The green beans are preferably included in 10 to 15 parts by weight with respect to 100 parts by weight of rice flour. If the content is less than 10 parts by weight, the deodorizing and nutritional effects due to the addition of mung beans are insignificant.
상기 당근은 쌀가루 100 중량부에 대하여 10 내지 15 중량부로 포함되는 것이 바람직하다. 그 함량이 상기 범위내일 경우에는 당근 첨가에 따른 영양효과를 최대로 볼 수 있어 더욱 좋다.The carrot is preferably contained in 10 to 15 parts by weight with respect to 100 parts by weight of rice flour. If the content is within the above range can be seen to maximize the nutritional effect of the addition of carrots is better.
상기 수삼은 열을 내리고 갈증과 가슴이 답답하고 팔다리를 가만히 두지 못하는 증상에 쓰이며 해수, 마른기침, 뼛골이 쑤시고 조열이 나며 식은땀이 나는 증상에 진액을 생성하여 치료하는 효과가 있다. 약리작용으로 해열, 신경계통진정, 진통, 진정, 부신피질호르몬자극억제, 만성기관지염치료, 담증분비, 억균, 혈당강하작용이 알려져 있다.The ginseng is used for the symptoms of fever, thirst and chest tightness, the limbs can not stand still, sea water, dry cough, sulcus swelling, fever, cold sweat produces the effect to treat the symptoms. As a pharmacological action, antipyretic, nervous system soothing, analgesic, soothing, corticosteroid stimulation suppression, chronic bronchitis treatment, phlegm secretion, fungi, hypoglycemic action is known.
상기 수삼은 쌀가루 100 중량부에 대하여 20 내지 30 중량부로 포함되는 것이 바람직하다. 그 함량이 10 중량부 미만일 경우에는 수삼 첨가에 따른 영양효과가 미미하고, 15 중량부를 초과할 경우에는 첨가량에 따른 효과가 미미하게 된다.The fresh ginseng is preferably included in 20 to 30 parts by weight based on 100 parts by weight of rice flour. If the content is less than 10 parts by weight, the nutritional effect of the addition of ginseng is insignificant, and if it exceeds 15 parts by weight, the effect of the addition amount is insignificant.
상기와 같은 녹두, 당근, 수삼은 섭취하는 사람의 기호에 따라 가식 가능한 크기로 썰어서 첨가할 수 있으며, 또한 바지락 죽의 간을 조절하기 위하여 적당량의 소금을 첨가할 수도 있다.Mung bean, carrot, ginseng as described above can be added to the size of the edible according to the preference of the person who eats, and may also add an appropriate amount of salt to control the liver of the clam porridge.
상기 녹두, 당근, 수삼은 상기 S2)의 쌀가루가 첨가된 육수에 전술한 함량으로 첨 가하여 40~50℃에서 10~20분 동안 더 가열한다.The green beans, carrots and fresh ginseng are added to the broth to which the rice flour of S2) is added to the above-mentioned content, and further heated at 40 to 50 ° C. for 10 to 20 minutes.
S5) 3차 가열S5) 3rd heating
본 단계는 상기 S4)의 녹두, 당근 및 수삼이 첨가된 육수에 상기 S1)에서 준비된 바지락을 첨가하여 40~50℃에서 5~15분 동안 추가로 더 가열하는 단계이다.This step is a step of further heating for 5 to 15 minutes at 40 ~ 50 ℃ by adding the clam prepared in S1) to the broth added with green beans, carrots and ginseng of S4).
상기 바지락은 S1)단계에서 식용유지성분에 볶은 알바지락을 적절한 크기로 자르거나 분쇄하여 사용할 수 있다. 이때 바지락의 크기는 섭취하는 사람의 기호나 취향에 맞게 적절히 조절할 수 있다.The clam may be used by cutting or crushing the algal rock roasted in an edible oil and fat component in step S1). At this time, the size of the clam can be appropriately adjusted according to the taste and taste of the person who consumes.
상기 바지락은 쌀가루 100 중량부에 대하여 70 내지 80 중량부로 포함되는 것이 바람직하다. 그 함량이 상기 70 중량부 미만일 경우에는 바지락의 첨가로 인한 영양성분의 효과를 얻기 어려우며, 80 중량부를 초과할 경우에는 바지락의 냄새 제거가 덜 될 수 있어 좋지 않다.The clam is preferably contained in 70 to 80 parts by weight based on 100 parts by weight of rice flour. If the content is less than 70 parts by weight, it is difficult to obtain the effect of the nutrients due to the addition of the clam, and if it exceeds 80 parts by weight it is not good to be able to reduce the smell of the clam.
상기 바지락 첨가시 다진 마늘을 약간 첨가할 수도 있다.Minced garlic may be added slightly when the clam is added.
상기 바지락을 첨가한 후, 40~50℃에서 5~15분 동안, 바람직하게는 5~8분 동안 더 가열하게 되는데, 이때 온도가 너무 높아지거나, 시간이 너무 길어지게 되면 바지락이 가지는 영양성분이 파괴될 수 있으므로 상기 온도와 시간범위를 반드시 유지해야 한다.After the clam is added, it is further heated at 40 to 50 ° C. for 5 to 15 minutes, preferably for 5 to 8 minutes, when the temperature becomes too high or the time becomes too long. The temperature and time range must be maintained because it can be destroyed.
S6) 생뽕잎 분말 첨가S6) Raw mulberry leaf powder added
본 단계는 상기 S5)의 바지락 첨가 후 생뽕잎 분말을 첨가하는 단계이다.This step is the step of adding the raw mulberry leaf powder after the addition of the clam of S5).
상기 생뽕잎 분말은 뽕잎을 채취하여 이물질과 먼지 등 불순물을 제거하고 수세한 후, 수분함량이 10~30 %가 되도록 건조시킨 다음 통상의 분쇄기를 이용하여 125 메 쉬(mesh) 정도로 분쇄하여 사용하는 것이 좋다.The raw mulberry leaf powder is removed from the mulberry leaf to remove impurities such as foreign matter and dust, washed with water, dried to a water content of 10 to 30% and then pulverized by using a conventional grinder to about 125 mesh (mesh) It is good.
이때, 생뽕잎 분말 첨가시 다진 파를 더 첨가할 수도 있다.At this time, when the raw mulberry leaf powder is added, chopped green onions may be further added.
상기 생뽕잎 분말은 쌀가루 100 중량부에 대하여 30 내지 45 중량부로 포함되는 것이 바람직하다. 그 함량이 상기 범위내일 경우에는 바지락의 냄새를 좀더 제거할 수 있어 좋으며, 생뽕잎 섭취로 인한 영양효과를 최대로 얻을 수 있다.The raw mulberry leaf powder is preferably included in 30 to 45 parts by weight based on 100 parts by weight of rice flour. If the content is within the above range can be removed more of the smell of the clam, it is possible to maximize the nutritional effect due to raw mulberry leaf intake.
상기와 같이 생뽕잎 분말을 고명으로 첨가한 후에는 바지락 죽을 냉각시키고 포장한다.After the raw mulberry leaf powder is added as garnish as above, the clam porridge is cooled and packaged.
상기와 같이 제조되는 본 발명의 바지락 죽에는 섭취하는 사람의 기호에 따라 수삼채, 통깨, 참기름, 소금 등을 추가로 더 첨가할 수 있으며, 그 함량은 쌀가루 100 중량부에 대하여 수삼채 0.2~0.3 중량부, 통깨 0.1~0.2 중량부, 참기름 0.7~1 중량부, 소금 0.3~0.6 중량부로 포함되는 것이 좋다.The clam porridge of the present invention prepared as described above may be further added to three or three, sesame, sesame oil, salt, etc. according to the preference of the person who consumes, the content is 0.2 to 0.3 with respect to 100 parts by weight of rice flour It is preferably included in parts by weight, sesame seeds 0.1 to 0.2 parts by weight, sesame oil 0.7-1 parts by weight, salt 0.3-0.6 parts by weight.
이렇게 제조된 본 발명의 바지락 죽은 뽕나무 육수와 뽕잎을 함유하여 저장, 유통기간을 늘릴 수 있으며, 바지락 특유의 냄새(비린내 등)를 제거하여 맛과 향을 살리면서 각종의 재료가 잘 배합되어 남녀노소 누구나 바지락의 영양성분을 쉽게 섭취할 수 있다. 또한, 인체 내 면역기능을 촉진하고 이뇨작용, 간보호, 뇌손상 예방 등의 치료에 효과가 있다.Thus, the present invention can increase the storage and distribution period of the clam dead mulberry bark broth and mulberry leaves of the present invention, while removing the peculiar smell (smelly, etc.) while maintaining the taste and aroma, various ingredients are well blended Anyone can easily consume the nutrition of clams. In addition, it promotes immune function in the human body and is effective in the treatment of diuretic effect, liver protection, brain damage prevention.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범위가 하기 실시예에 한정되는 것은 아니다.Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.
[실시예]EXAMPLE
실시예Example 1 One
씰은 수세하여 0~10℃의 찬물에 불려 탈수, 건조시킨 후 분쇄기를 이용하여 분쇄하고, 바지락은 껍질을 제거한 알바지락을 수세하여 이물질을 제거한 후, 각각 참기름 15g을 첨가하여 3분 내외로 볶아주었다. 또한, 뽕나무 육수는 불순물을 제거하여 수세한 뽕나무 가지와 뿌리의 수분함량이 10~30%가 되도록 건조시킨 후, 물 4.5L에 상기 뽕나무 가지와 뿌리 300g을 넣어 10분 동안 삶아 준비하였다.The seals are washed with water and cooled in 0 ~ 10 ℃ cold water, dehydrated and dried, and then crushed by using a grinder. The clams are washed with albaji lacquer that has removed the shells to remove foreign substances, and 15g of sesame oil is added and roasted for about 3 minutes. gave. In addition, the mulberry broth was dried to remove moisture, the water content of the washed mulberry branches and roots to 10 ~ 30%, put the mulberry branches and root 300g in 4.5L of water was prepared for 10 minutes.
상기 뽕나무 육수 3.9L에 상기 준비한 쌀가루 800g을 첨가하여 80℃에서 20분간 가열하였다. 여기에 녹두 100g, 당근 100g 및 수삼 200g을 각각 적당한 크기로 썰어 넣은 후 40℃에서 15분 동안 더 가열하였다. 이때, 죽의 간을 조절하기 위하여 소금 5g을 첨가하였다. 그 다음, 상기 준비된 바지락 600g을 더 넣은 후 40℃에서 10분 동안 다시 가열하였다. 그리고, 여기에 125 메쉬(mesh) 정도로 분쇄된 생뽕잎 가루 300g을 얹어 최종 바지락 죽을 제조하였다.800 g of the prepared rice flour was added to 3.9 L of mulberry broth, and heated at 80 ° C. for 20 minutes. 100 g of green beans, 100 g of carrots, and 200 g of fresh ginseng were cut into proper sizes, and then heated at 40 ° C. for 15 minutes. At this time, 5g of salt was added to control the liver of the porridge. Then, after adding the prepared 600 g of clam further heated at 40 ℃ for 10 minutes. Then, put 300g of raw mulberry leaf powder pulverized about 125 mesh (mesh) here to prepare a final clam porridge.
실시예Example 2 2
상기 실시예 1에서 바지락 첨가시 수삼채 0.3 중량부를 더 첨가한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 실시하였다.Except for the addition of clam three 0.3 parts by weight when the clam was added in Example 1 was carried out in the same manner as in Example 1.
실시예Example 3 3
상기 실시예 1에서 생뽕잎 첨가 후 통깨 0.2 중량부를 더 첨가한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 실시하였다.Except that in addition to 0.2 parts by weight of sesame after adding the mulberry leaves in Example 1 was carried out in the same manner as in Example 1.
비교예Comparative example 1 One
물 3.9L에 상기 실시예 1에서 준비한 쌀가루 800g을 첨가하여 80℃에서 20분간 가 열하였다. 여기에 녹두 100g, 당근 100g 및 수삼 200g을 각각 적당한 크기로 썰어 넣은 후 40℃에서 15분 동안 더 가열하였다. 이때, 죽의 간을 조절하기 위하여 소금 5g을 첨가하였다. 그 다음, 상기 준비된 바지락 600g을 더 넣은 후 40℃에서 10분 동안 다시 가열하여 최종 바지락 죽을 제조하였다.800 g of rice flour prepared in Example 1 was added to 3.9 L of water and heated at 80 ° C. for 20 minutes. 100 g of green beans, 100 g of carrots, and 200 g of fresh ginseng were cut into proper sizes, and then heated at 40 ° C. for 15 minutes. At this time, 5g of salt was added to control the liver of the porridge. Then, 600 g of the prepared clam was further put, and then heated again at 40 ° C. for 10 minutes to prepare a final clam porridge.
상기 실시예 1 내지 3 및 비교예 1에서 제조된 바지락 죽을 10~30대 남녀 30명을 대상으로 시식하도록 한 후, 죽의 맛과 향, 비린내 제거 정도 및 전체적인 관능을 5점척도법(1: 매우나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5:매우좋음)에 따라 관능검사를 실시하고, 그 결과를 하기 표 1에 나타내었다. After tasting the clam porridge prepared in Examples 1 to 3 and Comparative Example 1 for 30 men and women in their 30s and 30, the taste and aroma of the porridge, the degree of fishy removal and the overall sensory 5 point scale method (1: Bad, 2: bad, 3: normal, 4: good, 5: very good), the sensory test was carried out, and the results are shown in Table 1 below.
상기 표 1에 나타낸 바와 같이, 본 발명에 따라 뽕나무 육수와 생뽕잎이 함유된 실시예 1 내지 3의 바지락 죽은 통상의 물을 사용하고, 생뽕잎이 첨가되지 않은 비교예 1과 비교하여 바지락의 비린내 제거 정도가 우수하였으며, 전체적인 죽의 맛과 향도 더 우수함을 확인할 수 있었다.As shown in Table 1, the fishy smell of the clam clam compared to Comparative Example 1 using the mulberry dead stock of Examples 1 to 3 containing mulberry broth and raw mulberry leaves according to the present invention, the raw mulberry leaves are not added The degree of removal was excellent, the overall taste and aroma of porridge was also confirmed that better.
또한, 상기 실시예 1 내지 3 및 비교예 1에서 제조된 바지락 죽을 남녀 10명에게 시식토록 하고, 또한 냉장(4℃)에서 1주일간 저장한 후 다시 시식토록 한 다음, 죽의 맛과 향을 평가토록 하고, 그 결과를 하기 표 2에 나타내었다.In addition, the clam porridges prepared in Examples 1 to 3 and Comparative Example 1 were to be tasted by 10 men and women, and further stored in refrigerated (4 ° C.) for 1 week and then tasted again. The results are shown in Table 2 below.
상기 표 2에 나타낸 바와 같이, 본 발명에 따른 실시예 1 내지 3의 바지락 죽은 제조 후 1주일이 지나도 맛과 향의 변화가 없이 좋은 결과를 나타낸 반면, 비교예 1의 맛과 향이 처음과 비교하여 낮은 결과를 나타냄을 알 수 있었다. 이같은 결과로부터, 본 발명의 바지락 죽은 뽕나무 육수와 생뽕잎 분말을 함유하여 저장성이 향상되었음을 알 수 있었다.As shown in Table 2, while one week after the production of clam dead in Examples 1 to 3 according to the present invention showed a good result without a change in taste and aroma, the taste and aroma of Comparative Example 1 compared to the first Low results were found. From these results, it was found that the shelf life of the clam dead mulberry broth and raw mulberry leaf powder of the present invention was improved.
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| KR101025268B1 (en) | 2009-07-06 | 2011-03-29 | 송우창 | Concentrate stock and manufacturing method of it |
| KR101168012B1 (en) | 2009-12-11 | 2012-07-26 | 김기응 | Making method of patient gruel using specialty rice |
| KR101380352B1 (en) * | 2012-06-20 | 2014-04-02 | 주식회사 아라움 | Seasonig and manufacturing method for preparing chicken jerky using it |
| KR101842044B1 (en) | 2015-11-30 | 2018-03-26 | 한승우 | Method for manufacturing edible solid using manila clam and edible solid using manila clam thereof |
| KR20210063060A (en) | 2019-11-22 | 2021-06-01 | 원광대학교산학협력단 | Yokan containing mulberry leaf powder with enhanced antioxidant activity and finer particle size by steam heating method |
| KR20210091675A (en) * | 2020-01-14 | 2021-07-22 | 전북대학교산학협력단 | Preparation method of seven grain chicken porridge with natural rice-bran extract |
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| KR101025268B1 (en) | 2009-07-06 | 2011-03-29 | 송우창 | Concentrate stock and manufacturing method of it |
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