KR101087979B1 - Process for preparing fermenting and ripening abstraction of pear , platycodon and radish - Google Patents
Process for preparing fermenting and ripening abstraction of pear , platycodon and radish Download PDFInfo
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
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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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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Abstract
본 발명은 배,도라지 및 무의 추출 발효숙성 진액의 제조방법에 관한 것으로, 특히 배, 도라지 및 무를 가열하지 않고, 유효성분을 추출하여 발효숙성 진액을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing fermented mature extract of pear, bellflower and radish, and more particularly, to a method for producing fermented ripened essence by extracting active ingredients without heating pear, bellflower and radish.
본 발명은 배를 세척후, 길이 5㎝ 조각으로 절단하고, 상기 절단된 배조각을 항아리에 인가하고 배와 설탕을 중량비로 1:1 혼합하고, 0℃ ~ 10℃온도에서 3∼4개월간 삼투압 추출하고 , 상기에서 추출된 배조각은 건져내고 배 진액만 1℃ ~ 27℃온도에서 9개월간 발효숙성 시키는 배의 추출 발효숙성 진액의 제조단계,The present invention, after washing the pear, cut into 5cm length pieces, apply the cut pear slices to the jar and mix 1: 1 pear and sugar in a weight ratio, osmotic pressure for 3 to 4 months at 0 ℃ ~ 10 ℃ temperature Extracting, extracting the pear slices extracted from the above step, and preparing the fermentation aging extract of fermented pear extract which is fermented and matured for only 9 months at 1 ° C. to 27 ° C.,
상기 단계와 동시작업으로 도라지를 세척후, 길이 2㎝ ∼3㎝ 조각으로 절단하고, 상기 절단된 도라지 조각을 항아리에 인가하고 도라지와 설탕을 중량비로 1:1 혼합하고, 0℃ ~ 10℃온도에서 3∼4개월간 도라지 조각은 건져내지 않은 채 삼투압 추출하고, 상기에서 추출된 도라지 조각이 포함된 진액을 9개월간 발효숙성 시키는 도라지의 추출 발효숙성 진액의 제조단계,After washing the bellflower at the same time as the above step, cut into 2cm ~ 3cm pieces in length, apply the cut bellflower pieces to the jar and 1: 1 mixing the bellflower and sugar in weight ratio, 0 ℃ ~ 10 ℃ temperature In the step of extracting fermentation extract of fermentation extract of the bellflower for 3 months to 4 months without extracting the bellflower extract osmotic pressure, and fermentation of the extract containing the extract bellflower for 9 months
상기 단계와 동시작업으로 무를 세척후, 길이 3㎝ ∼4㎝의 조각으로 절단하고, 상기 절단된 무 조각을 항아리에 인가하고 무와 설탕을 중량비로 1:1 혼합하고, 0℃ ~ 10℃온도에서 3∼4개월간 무조각은 건져내지 않은 채 삼투압 추출하고, 상기에서 추출된 무 조각이 포함된 진액을 9개월간 발효숙성 시키는 무의 추출 발효숙성 진액의 제조단계,After washing radishes in the same operation as the above step, cut into pieces of length 3cm ~ 4cm, apply the cut radish pieces to a jar and mix radish and sugar 1: 1 by weight, at 0 ℃ ~ 10 ℃ temperature Step of extracting the osmotic pressure without extracting the slices for 3 to 4 months, and manufacturing the extract fermentation matured extract of radish for fermentation of the extract containing the radish fragments extracted for 9 months,
상기 각 단계에서 제조된 배 진액, 도라지 진액, 무 진액을 부피비로 (30:40:30)로 혼합하여 이루어지는 것을 특징으로 하는 배,도라지 및 무의 추출 발효숙성 진액의 제조방법이다.Extraction fermentation aging extract of fermentation, bellflower and radish prepared in each step, characterized in that the mixture is made in a volume ratio (30:40:30) in volume ratio (30:40:30).
배, 도라지, 무, 진액 Pear, bellflower, radish, essence
Description
본 발명은 배,도라지 및 무의 추출 발효숙성 진액의 제조방법에 관한 것으로, 특히 배, 도라지 및 무를 가열하지 않고, 유효성분을 추출하여 발효숙성 진액을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing fermented mature extract of pear, bellflower and radish, and more particularly, to a method for producing fermented ripened essence by extracting active ingredients without heating pear, bellflower and radish.
배는 전국 각지에서 재배되고 있는 배나무는 높이가 6~-7m쯤 자라는데, 잎은 뾰족하게 빛나며 잔 톱니가 있는 난형이다. 열매는 조금 시나 맛이 달고 수분이 많으며, 색깔은 엷은 황갈색, 엷은 노란색, 엷은 녹색 등이 있다. 민간의약에서 배는 기침약으로 주로 쓰이고, 배에는 고기 요리의 자극을 완화하고 소화를 돕는 효소가 있어, 예로부터 고기 요리를 많이 먹는 나라에서 많이 사용하고 있다. 특히 소갈(消渴)에는 배즙을 꿀에 달여 병에 넣어 두고 수시로 뜨거운 물이나 냉수에 타서 마시면 좋다고 알려져 있다. 어린아이가 배가 차서 아플 때에는 배나무 잎을 한 뭉치 삶아 그 물을 마시면 좋다고 전해왔다. 또한 먹고 체했을 때에도 배나무 잎을 달여 그 즙을 먹으면 좋다고 알려져 있다. 본초강목, 한방집약서 등 고의학 문헌에 따르면 배는 위궤양, 변비, 이뇨작용 촉진에 효과가 있는 것으로 알려져 있으며 담, 해열, 기침 등에도 효과가 있는 것으로 알려져 있다The pears are cultivated in various parts of the country and grow about 6 ~ 7m in height, and the leaves are sharp and ovate with small jagged teeth. Fruits are slightly sour, taste and juicy, and the color is pale yellowish brown, pale yellow, pale green. In folk medicine, pears are used as cough medicine, and pears have enzymes that relieve stimulation and digestion of meat dishes. In particular, it is said that it is good to drink pear juice in honey and put it in a bottle in hot water or cold water. When a child is sick with a full stomach, it is said that it is good to boil a bunch of pear leaves and drink the water. It is also said that it is good to eat the nectar with the leaves of pears when eating and pretending. According to the medical literature, such as herbal herb, herbal medicine, etc., the stomach is known to be effective in promoting gastric ulcer, constipation and diuretic effect, and is also effective in phlegm, fever and cough.
도라지는 길경과(초롱꽃과)에 속하는 여러해살이풀로 최근에는 집단으로 재배되지만 원래는 야생 식물이다. 이명으로는 질경, 고경, 고길경, 산도라지, 길경채, 도랏이, 백약, 대약 등으로 불린다. 도라지는 활용범위가 넓고 효과가 뛰어나서 여러 가지 질병 등에 사용되는데 일반기침이나 천식, 가래 등을 삭혀주는 거담, 진해작용이 있으며, 그밖에도 이뇨작용과 완화작용, 해독작용이 뛰어나서 소변이 잘나오지 않는데, 신장염, 신장결석, 백일해, 부인병, 산후복통, 신경쇠약, 장염, 두통, 축농증과 같은 질병의 예방이나 치료에 사용된다. 대체로 백도라지가 많고 남색 꽃의 도라지가 함께 하는데 이들 꽃의 색깔은 유전인자의 차이에 의한 것이며 효능과 성분이 별차이가 없어서 약용이나 식용으로 쓸 때는 구분을 하지 않고 쓴다.Bellflower is a perennial herb that belongs to the gilyeong family (Londonaceae) and is recently grown in groups but is originally a wild plant. Tinnitus is called as plantain, Kogyeong, Kogilgyeong, sandflower, Gilgyeongchae, Doratyi, Baekjak, medicinal. Bellflower is widely used and effective, and is used for various diseases. It has a general expectation of cough, asthma, phlegm, phlegm, and antitussive effect. In addition, urine does not come out because of its excellent diuretic, palliative, and detoxifying effects. It is used to prevent or treat diseases such as nephritis, kidney stones, whooping cough, gynecological diseases, postpartum abdominal pain, nervous breakdown, enteritis, headache and sinusitis. In general, there are many white bellflower, and the bellflower of indigo flower is the color of these flowers is due to the difference of genetic factors and there is no difference in efficacy and ingredients.
무는 한국에서도 삼국시대부터 재배되었던 듯하나, 문헌상으로는 고려시대에 중요한 채소로 취급된 기록이 있다. 무는 예로부터 소화불량과 가래, 기침에 특효가 있는 것으로 알려져 있으며, 그 외에도 여러 가지 유익한 효과를 나타내어식품으로뿐만이 아니라 약재로도 많이 사용되었다. 실제로, 동의보감에 기록된 한약재 나복은 무를 일컬으며, 무는 폐경,위경에 작용하고, 소화를 촉진시키고 강장의 효과가 있으며, 담을 삭이고 독을 풀어주는 해독작용과 거담작용을 한다고 알려져 있다. 목이 쉬는 증상, 소갈, 이질, 코피, 두통, 가래, 기침, 식체 등에 무를 말리거나 달이거나 생즙으로 먹으면 좋다고하고, 무씨 역시 기침, 가래, 식체, 소화장애, 설사 등에 효과가 있다고 한다. 그 외에도 신진대사를 돕고 혈액순환을 촉진하 며, 고혈압의 예방과 해소, 만성기관지염, 당뇨, 뇌출혈, 냉증, 신경통 등에도 효과가 있다고 한다. 또한, 무는 재미있는 성질을 가지고 있어 날 것은 소염작용이 있고 몸을 식혀주지만 열을 가하면 반대로 몸을 따뜻하게 하는 작용을 한다. 그래서, 화상을 입어 상처 부위가 아프고 벌겋게 충혈되며 염증이 심할 때 무즙으로 습포를 만들어 환부에 붙여두면 해열, 소염 작용으로 치료되고, 입안에 열이 있고 염증이 생기는 중상에도 무즙을 만들어 마시면 증상이 호전되는 효과가 있지만, 만성관절염 등에는 데운 것을 사용하면 혈액순환을 촉진시켜 통증을 가라앉혀 준다. 상기와 같은 여러 효능은 무가 포함하는 다양한 효소들의 기능인 것으로 추측된다. 실제로 무는 아밀라아제(디아스타아제)와 글리코시다제 등의 다양한 소화효소들 외에도, 산화효소, 요소를 분해하여 암모니아를 만드는 효소, 인체에 유해한 과산화수소를 분해하는 카탈라아제 등이 풍부하고, 비타민 B군, C군 등의 영양소와 식이섬유와 수분이 매우 풍부한 식품이다.Radishes seem to have been cultivated in the Three Kingdoms era in Korea, but there are some records that are considered important vegetables in the Goryeo Dynasty. Radish has long been known for its indigestion, sputum, and cough, and has many other beneficial effects. Indeed, the herbal medicine nabok recorded in Dongbogam is called radish, and radish is known to act on menopause and stomach, promote digestion and tonic effect, detoxify and detoxify phlegm and act as expectorant. It is said that it is good to dry radish, eat sputum, cough, and plant foods such as thirsty symptoms, sputum, dysentery, nosebleed, headache, phlegm, cough, and carcasses. In addition, it helps metabolism, promotes blood circulation, prevents and relieves hypertension, chronic bronchitis, diabetes, cerebral hemorrhage, coldness, and neuralgia. In addition, the radish has an interesting nature, raw material is anti-inflammatory and cools the body, but if you apply heat to the contrary acts to warm the body. So, when a wound is injured and the wound is red and red, and when inflammation is severe, it is treated with antipyretic and anti-inflammatory action when it is put on the affected area and it is treated with antipyretic and anti-inflammatory effects. There is an effect, but if you use a warm arthritis, such as to promote blood circulation to relieve pain. These various effects are assumed to be the function of a variety of enzymes that radish contains. In addition to various digestive enzymes such as amylase (diastase) and glycosidase, radish is rich in oxidase, enzymes that break down urea to make ammonia, and catalases that break down hydrogen peroxide that is harmful to the human body. It is a food rich in nutrients and dietary fiber and moisture.
하지만, 상기와 같은 자연식품인 배, 도라지 및 무를 섭취하는 방식은 과일, 또는 식단음식, 과즙등으로 식용하게 되는데 이 경우, 요리과정 및 가공과정에서는 가열로 인한 영양소 및 유효성분의 파괴가 일어나며, 상기 자연식품을 이용하는 실수요자인 현대인의 입장에서는 실수요자가 요리 및 가공과정을 거치지 않는 좀더 간편한 이용방법을 요구하고 있는 실정이다.However, the way of ingesting natural foods such as pears, bellflowers and radishes is edible as fruits, diet foods, juices, etc. In this case, the cooking and processing process destroys nutrients and active ingredients due to heating, From the standpoint of modern people who use the natural foods, the real user demands a more convenient method of using the real food that does not go through cooking and processing.
따라서, 본 발명에서는 자연식품인 배, 도라지 및 무를 실수요자가 간편하게 영양소 및 유효성분의 파괴없이 식음료로 이용하도록 제공하는것을 해결하고자 하는 과제로 한다.Therefore, the present invention is to solve the problem to provide a natural food pear, bellflower and radish so that the real user can easily use as a food and beverage without destroying nutrients and active ingredients.
본 발명은 배,도라지 및 무의 진액 제조방법에 있어서, The present invention is a method for preparing pear, bellflower and radish extract,
배를 세척후, 길이 5㎝ 조각으로 절단하고, 상기 절단된 배조각을 항아리에 인가하고 배와 설탕을 중량비로 1:1 혼합하고, 0℃ ~ 10℃온도에서 3∼4개월간 삼투압 추출하고 , 상기에서 추출된 배조각은 건져내고 배 진액만 1℃ ~ 27℃온도에서 9개월간 발효숙성 시키는 배의 추출 발효숙성 진액의 제조단계,After washing the pears, cut into 5cm length pieces, apply the cut pieces of pears to the jar and mix 1: 1 with pears and sugar by weight ratio, and osmotic pressure extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, The step of extracting the pear slices extracted from the above step to produce fermented matured pear extract of fermented fermentation matured only for 9 months at 1 ℃ ~ 27 ℃ temperature,
상기 단계와 동시작업으로 도라지를 세척후, 길이 2㎝ ∼3㎝ 조각으로 절단하고, 상기 절단된 도라지 조각을 항아리에 인가하고 도라지와 설탕을 중량비로 1:1 혼합하고, 0℃ ~ 10℃온도에서 3∼4개월간 도라지 조각은 건져내지 않은 채 삼투압 추출하고, 상기에서 추출된 도라지 조각이 포함된 진액을 9개월간 발효숙성 시키는 도라지의 추출 발효숙성 진액의 제조단계,After washing the bellflower at the same time as the above step, cut into 2cm ~ 3cm pieces in length, apply the cut bellflower pieces to the jar and 1: 1 mixing the bellflower and sugar in weight ratio, 0 ℃ ~ 10 ℃ temperature In the step of extracting fermentation extract of fermentation extract of the bellflower for 3 months to 4 months without extracting the bellflower extract osmotic pressure, and fermentation of the extract containing the extract bellflower for 9 months
상기 단계와 동시작업으로 무를 세척후, 길이 3㎝ ∼4㎝의 조각으로 절단하고, 상기 절단된 무 조각을 항아리에 인가하고 무와 설탕을 중량비로 1:1 혼합하고, 0℃ ~ 10℃온도에서 3∼4개월간 무조각은 건져내지 않은 채 삼투압 추출하고, 상기에서 추출된 무 조각이 포함된 진액을 9개월간 발효숙성 시키는 무의 추출 발효숙성 진액의 제조단계,After washing radishes in the same operation as the above step, cut into pieces of length 3cm ~ 4cm, apply the cut radish pieces to a jar and mix radish and sugar 1: 1 by weight, at 0 ℃ ~ 10 ℃ temperature Step of extracting the osmotic pressure without extracting the slices for 3 to 4 months, and manufacturing the extract fermentation matured extract of radish for fermentation of the extract containing the radish fragments extracted for 9 months,
상기 각 단계에서 제조된 배 진액, 도라지 진액, 무 진액을 부피비로 (30:40:30)로 혼합하여 이루어지는 것을 특징으로 하는 배,도라지 및 무의 추출 발효숙성 진액의 제조방법이다.Extraction fermentation aging extract of fermentation, bellflower and radish prepared in each step, characterized in that the mixture is made in a volume ratio (30:40:30) in volume ratio (30:40:30).
본 발명에 의한 배,도라지 및 무의 추출 발효숙성 진액은 영양소 및 유효성분의 파괴없이 식음료로 이용하는 것이 가능하였다.Extracted fermented mature fermented pear, radish and radish according to the present invention could be used as food and beverage without destroying nutrients and active ingredients.
본 발명에 의한 배,도라지 및 무의 추출 발효숙성 진액은 실수요자가 간편하게 식음료를 이용할 수 있었다. Extracted fermented mature extract of pear, bellflower and radish according to the present invention was a real user can easily use food and beverage.
이하, 본 발명을 첨부사진을 참조하여 실시예로 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to the accompanying photos as follows.
실시예Example
도1의 사진에 나타난 바와 같이 배를 깨끗이 세척후 물기를 완전히 건조한후, As shown in the photograph of Figure 1 after washing the vessel thoroughly dry after water,
도 2의 사진에 나타난 바와 같이 길이 5㎝ 조각으로 절단하고, As shown in the photo of Figure 2 cut into pieces 5 cm in length,
도 3의 사진에 나타난 바와 같이 상기 절단된 배조각을 항아리에 인가하고 배와 설탕을 중량비로 1:1 혼합하고, As shown in the photo of FIG. 3, the cut pear slices are applied to a jar, and pear and sugar are mixed 1: 1 by weight,
0℃ ~ 10℃온도에서 3∼4개월간 삼투압 추출하고 , 상기에서 추출된 배조 각은 건져내고 배 진액만 1℃ ~ 27℃온도에서 9개월간 발효숙성 시키는 것으로 배의 추출 발효숙성 진액을 제조한다. 상기에서 추출온도가 상기 범위 미만이면 발효과 정지되거나 늦어져 바람직하지 않고, 상기 온도 이상이면 과발효되어 바람직하지 못해 추출작업이 곤란하다. 상기에서 3∼4개월간 삼투압 추출하는 기간은 일주일에 3번 ∼5번정도 도 4에 나타난 바와 같이 잘 휘저어주며, 상기에서 1℃ ~ 27℃온도에서 9개월간 발효숙성하는 동안은 1주일에 한두번 정도 발효숙성이 잘되도록 잘 휘저어 준다.Osmotic extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, extracting the above-extracted bath angle and fermentation of fermentation for 9 months at 1 ℃ ~ 27 ℃ temperature to prepare the extract fermentation mature juice of the pear. If the extraction temperature is less than the above range, the fermentation is stopped or delayed, which is not preferable. If the extraction temperature is higher than the above temperature, the fermentation is not preferable and the extraction operation is difficult. The osmotic pressure extraction period of 3 to 4 months in the above is stirred three times to five times a week as shown in Figure 4, the fermentation ripening for 9 months at 1 ℃ ~ 27 ℃ temperature above once or twice a week Stir well for fermentation ripening.
상기 작업과 동시에 도5의 사진에 나타난 바와 같이 도라지를 깨끗이 세척후 물기를 완전히 건조한후, Simultaneously with the above operation, after thoroughly cleaning the bellflower as shown in the photograph of FIG.
도 6의 사진에 나타난 바와 같이 길이 2㎝ ∼3㎝ 조각으로 절단하고, As shown in the photograph of Figure 6, cut into pieces 2cm-3cm in length,
도 7의 사진에 나타난 바와 같이 상기 절단된 도라지 조각을 항아리에 인가하고 도라지와 설탕을 중량비로 1:1 혼합하고, As shown in the photo of Figure 7 the sliced bellflower is applied to the jar and the bellflower and sugar 1: 1 mixed in weight ratio,
0℃ ~ 10℃온도에서 3∼4개월간 삼투압 추출하고 , 상기에서 추출된 도라지 조각이 포함된 도라지 진액을 1℃ ~ 27℃온도에서 9개월간 발효숙성 시키는 것으로 도라지의 추출 발효숙성 진액을 제조한다. 상기에서 추출온도가 상기 범위 미만이면 발효과 정지되거나 늦어져 바람직하지 않고, 상기 온도 이상이면 과발효되어 바람직하지 못해 추출작업이 곤란하다. 상기에서 3∼4개월간 삼투압 추출하는 기간은 일주일에 3번 ∼5번정도 도 8에 나타난 바와 같이 잘 휘저어주며, 상기에서 1℃ ~ 27℃온도에서 9개월간 발효숙성하는 동안은 1주일에 한두번 정도 발효숙성이 잘되도록 잘 휘저어 준다.Osmotic extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, and extracting fermentation ripening juice of bellflower is prepared by fermentation of bellflower extract containing the extracted bellflower pieces at 1 ℃ ~ 27 ℃ temperature for 9 months. If the extraction temperature is less than the above range, the fermentation is stopped or delayed, which is not preferable. If the extraction temperature is higher than the above temperature, the fermentation is not preferable and the extraction operation is difficult. The osmotic pressure extraction period of 3 to 4 months in the above is stirred three times to five times a week as shown in Figure 8, the fermentation ripening for 9 months at 1 ℃ ~ 27 ℃ temperature above once or twice a week Stir well for fermentation ripening.
상기 작업과 동시에, 도9의 사진에 나타난 바와 같이 무를 깨끗이 세척후 물기를 완전히 건조한후, Simultaneously with the above operation, after thoroughly washing the radish as shown in the picture of Figure 9 and completely dry the water,
도 10의 사진에 나타난 바와 같이 길이 3㎝ ∼4㎝ 조각으로 절단하고, As shown in the photograph of Fig. 10, cut into pieces of 3 cm to 4 cm in length,
도 11의 사진에 나타난 바와 같이 상기 절단된 무 조각을 항아리에 인가하고 배와 설탕을 중량비로 1:1 혼합하고, As shown in the photograph of FIG. 11, the cut radish pieces are applied to a jar, and pear and sugar are mixed 1: 1 by weight,
0℃ ~ 10℃온도에서 3∼4개월간 삼투압 추출하고 , 상기에서 추출된 무 조각이 포함된 무 진액을 1℃ ~ 27℃온도에서 9개월간 발효숙성 시키는 것으로 도라지의 추출 발효숙성 진액을 제조한다. 상기에서 추출온도가 상기 범위 미만이면 발효과 정지되거나 늦어져 바람직하지 않고, 상기 온도 이상이면 과발효되어 바람직하지 못해 추출작업이 곤란하다. 상기에서 3∼4개월간 삼투압 추출하는 기간은 일주일에 3번 ∼5번정도 도 12에 나타난 바와 같이 잘 휘저어주며, 상기에서 1℃ ~ 27℃온도에서 9개월간 발효숙성하는 동안은 1주일에 한두번 정도 발효숙성이 잘되도록 잘 휘저어 준다.Osmotic extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, and extracting fermentation mature juice of bellflower is prepared by fermenting aged radish juice containing radish fragments extracted at 1 ℃ ~ 27 ℃ temperature for 9 months. If the extraction temperature is less than the above range, the fermentation is stopped or delayed, which is not preferable. If the extraction temperature is higher than the above temperature, the fermentation is not preferable and the extraction operation is difficult. The osmotic pressure extraction period of 3 to 4 months in the above is stirred three times to five times a week as shown in Figure 12, and during the fermentation ripening for 9 months at 1 ℃ ~ 27 ℃ temperature about once or twice a week Stir well for fermentation ripening.
상기 발효 숙성시킨 배진액과 도라지 조각포함된 도라지과 진액, 무조각이 포함된 무 진액을 부피비로 30:40:30로 혼합하여 본 발명의 배,도라지 및 무의 추출 발효숙성 진액의 제조하였다. 상기 본 실시예로 제조된 배,도라지 및 무의 추출 발효숙성 진액을 투명용기에 담아 찍은 사진을 도 13a 및 도 13b에 나타냈다.The fermented matured fermented broth and bellflower pieces containing bellflower and sesame extract, radish-free containing a piece of non-fraction was mixed in a volume ratio of 30:40:30 to prepare the fermented mature extract of the pear, bellflower and radish of the present invention. 13A and 13B show photographs taken by extracting fermented ripened extract of fermentation, bellflower and radish prepared in the present embodiment in a transparent container.
본 발명의 실시예에 의한 진액은 가열하지않고 유효성분을 추출하여 발효숙성하였기에 유효성분이 파괴되지 않으며, 또한, 소비자가 식음하는 과정에서 도라지 조각과 무의 조각을 육안으로 볼수 있으며 씹는 맛을 느낄수 있다.The extract according to the embodiment of the present invention does not destroy the active ingredient because it is fermented and matured without extracting the active ingredient without heating, and in addition, consumers can see the bellflower pieces and radish pieces with the naked eye and feel the chewing taste. .
도 1은 배를 깨끗이 세척후 물기를 건조하는 작업사진이고, 1 is a photograph of the operation of drying the water after washing the boat clean,
도 2는 배를 조각으로 절단하는 작업사진이고,2 is a photograph of the operation of cutting the pear into pieces,
도 3은 절단된 배조각을 항아리에 인가하고 삼투압추출하는 작업사진이고,Figure 3 is a photograph of the operation to apply the cut slice to the jar and osmosis extraction,
도 4은 배의 삼투압 추출동안 추출이 잘되도록 저어주는 작업사진이고Figure 4 is a photograph of the work stirring to extract well during the osmotic extraction of the pear
도 5는도라지를 깨끗이 세척후 물기를 건조하는 작업사진이고, Figure 5 is a photograph of the operation of drying the water after washing the bellflower clean,
도 6는 도라지를 조각으로 절단하는 작업사진이고,6 is a photograph of the operation of cutting the bellflower into pieces,
도 7은 절단된 도라지 조각을 항아리에 인가하고 삼투압추출하는 작업사진이고,7 is a photograph of the operation of applying the cut bellflower pieces to the jar and osmotic extraction,
도 8은 도라지의 삼투압 추출동안 추출이 잘되도록 저어주는 작업사진이고8 is a working photograph of the stirring stir well during the osmotic extraction of bellflower
도 9은 무를 깨끗이 세척후 물기를 건조하는 작업사진이고, Figure 9 is a photograph of work to dry the water after washing the radish clean,
도 10는 무를 조각으로 절단하는 작업사진이고,10 is a photograph of work cutting the radish into pieces,
도 11은 절단된 무 조각을 항아리에 인가하고 삼투압추출하는 작업사진이고,11 is a photograph of the operation of applying the cut radish pieces to the jar and osmosis extraction,
도 12는 무의 삼투압 추출동안 추출이 잘되도록 저어주는 작업사진이고,12 is a photograph of the work stirring to extract well during osmotic extraction of radish,
도 13a은 본 발명에 의한 배,도라지 및 무의 추출 발효숙성 진액을 용기에 넣어 위에서 찍은 사진이고,Figure 13a is a photograph taken from the pear, bellflower and radish extract fermentation matured in accordance with the present invention in a container,
도 13b는 본 발명에 의한 배,도라지 및 무의 추출 발효숙성 진액을 용기에 넣어서 찍은 사진이다.Figure 13b is a photograph taken in the container fermented mature extract of pear, bellflower and radish according to the present invention.
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