KR101152396B1 - Manufacturing method of liquefied nature enzyme syrup - Google Patents
Manufacturing method of liquefied nature enzyme syrup Download PDFInfo
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- KR101152396B1 KR101152396B1 KR1020090080821A KR20090080821A KR101152396B1 KR 101152396 B1 KR101152396 B1 KR 101152396B1 KR 1020090080821 A KR1020090080821 A KR 1020090080821A KR 20090080821 A KR20090080821 A KR 20090080821A KR 101152396 B1 KR101152396 B1 KR 101152396B1
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- syrup
- ingredients
- food raw
- food
- sugar
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- 239000006188 syrup Substances 0.000 title claims abstract description 54
- 235000020357 syrup Nutrition 0.000 title claims abstract description 54
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 235000013305 food Nutrition 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 239000004615 ingredient Substances 0.000 claims abstract description 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000012041 food component Nutrition 0.000 claims abstract description 10
- 239000005417 food ingredient Substances 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 235000021107 fermented food Nutrition 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 12
- 239000002689 soil Substances 0.000 claims description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000002023 wood Substances 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 241000218645 Cedrus Species 0.000 claims description 3
- 235000014066 European mistletoe Nutrition 0.000 claims description 3
- 240000000249 Morus alba Species 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- 235000003805 Musa ABB Group Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000015266 Plantago major Nutrition 0.000 claims description 3
- 244000152640 Rhipsalis cassutha Species 0.000 claims description 3
- 235000012300 Rhipsalis cassutha Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 240000000530 Alcea rosea Species 0.000 claims 1
- 235000017334 Alcea rosea Nutrition 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000017303 Althaea rosea Nutrition 0.000 claims 1
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 239000011435 rock Substances 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 6
- 235000013599 spices Nutrition 0.000 abstract description 4
- 239000004927 clay Substances 0.000 abstract description 3
- 230000002028 premature Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 description 10
- 238000010411 cooking Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 210000000232 gallbladder Anatomy 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 240000000724 Berberis vulgaris Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000013557 Plantaginaceae Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 식품원재료(전통양념류나 한방재료등)와 설탕을 충분히 혼합하여 섞은 설탕첨가 식품원재료를 얻고, 상기 식품원재료에 황토와 적토 및 맥반석을 이용하여 제조한 지장수 끓인 물에 설탕을 녹여 제조한 지장수시럽을 첨가하여 식품원재료 혼합시럽을 얻고, 상기 식품원재료 혼합시럽을 용기에 채운 다음 응달에서 3~4개월간 예비숙성 발효시키고, 상기 예비숙성 발효된 식품원재료 혼합시럽으로부터 식품원재료를 분리시켜 식품원재료 성분이 추출된 성분추출혼합시럽을 얻고, 상기 성분추출혼합시럽을 다시 용기에 채운 다음 8~10개월간 숙성발효시켜 액상천연효소시럽을 제조한 다음, 사용된 식품원재료가 양념류인 경우에는 음식물 조리시 천연조미료로 사용케 하며, 한방재료인 경우에는 기능성 건강음료로 음용토록 하는 것이다.The present invention obtains a sugar-added food raw material mixed with a sufficient amount of food ingredients (traditional spices, herbal ingredients, etc.) and sugar, prepared by dissolving sugar in Jijosu boiled water prepared by using ocher, red clay and elvan Add the Jijangsu syrup to obtain a food raw material mixed syrup, fill the container with the food raw material mixed syrup, then premature fermentation for 3-4 months in the shade, and separate the food raw material from the pre-aged fermented food raw material mixed syrup. After extracting the ingredient extraction syrup from which the ingredients are extracted, refilling the ingredient extraction syrup into a container and aging for 8 to 10 months to prepare a liquid natural enzyme syrup, and when the food ingredients used are spices, It is used as a natural seasoning, and in the case of herbal ingredients, it is intended to drink as a functional health drink.
Description
본 발명은 지장수와 식품원재료를 이용한 액상천연효소시럽의 제조방법에 관한 것으로서, 특히 액상천연효소시럽을 제조하기 위하여 지장수와 함께 사용된 식품원재료가 마늘, 양파, 생강, 고추등과 같은 전통양념류인 경우에는 음식물 조리시 널리 이용되고 있는 설탕이나 물엿 및 화학조미료의 사용없이 본 발명에서 제공하는 액상천연효소시럽을 사용케 함으로써, 음식물 조리시마다 각종 양념류를 일일히 준비하여야 하는 번거로움을 줄일 수 있게 함은 물론, 잡냄새를 제거하고 음식맛을 좋게 할 뿐 아니라 화학조미료의 지속적인 사용으로 유발되는 각종 부작용을 예방하여 건강한 식단을 제공케 하는 목적과, 지장수와 함께 사용된 식품원재료가 한방재료인 경우에는 일상에서 즐겨마시는 음료수 대용으로 음용할 수 있게 함으로써, 한방재료가 갖는 성분을 자연스럽게 섭취하여 건강증진의 효과를 기대할 수 있게 하는 것이다.The present invention relates to a method for producing a liquid natural enzyme syrup using Jijangsu and food raw materials, and in particular, the food raw materials used with Jijangsu to prepare liquid natural enzyme syrup are garlic, onion, ginger, pepper, etc. In the case of using the liquid natural enzyme syrup provided in the present invention without the use of sugar, starch syrup and chemical seasoning, which are widely used in food cooking, it is possible to reduce the hassle of preparing various seasonings every time food is cooked. Of course, the purpose is to provide a healthy diet by eliminating odor and improving the taste of food as well as preventing various side effects caused by the continuous use of chemical seasonings. By allowing them to drink as a substitute for drinks they enjoy in everyday life, By taking the ingredients you have naturally, you can expect the effects of health promotion.
일반적으로 음식물 조리시 맛을 좋게 하기 위한 수단으로서 화학조미료의 사용이 보편화되어 있으며, 상기 화학조미료의 주성분인 L-글루타민산 나트륨은 무력 감, 발열, 두통을 일으킬 우려가 높고, 또한 각종 질병에 대한 면역력이 저하된다는 연구결과가 자주 보고되고 있다.In general, the use of chemical seasonings as a means to improve the taste when cooking food is common, sodium L- glutamate, the main component of the chemical seasonings are high risk of feelings of helplessness, fever, headache, and also immune to various diseases It is frequently reported that this deterioration.
이러한 문제들때문에 여러 형태의 천연조미료들이 제공되고 있다.Because of these problems, various forms of natural seasonings are offered.
일예로서 해산물과 양념류를 해양심층수와 처리한 천연복합조미료나, 다시마를 이용한 천연조미료등 여러소재들을 이용한 천연조미료들이 제공되고 있으며, 이들 천연조미료는 화학조미료에 비하여 자연친화적이면서 안전성이 확보되는등, 소비자들의 욕구를 충족시킬 수 있으나, 단순한 천연조미료의 기능만 수행할뿐 음식조리시 사용되는 설탕, 물엿등과 같은 당류의 대처에는 미흡하므로, 음식조리시 설탕이나 물엿과 같은 부재는 별도로 사용하게 되는 등의 단점이 있는 것이었으며, 또한 각종 한방재료를 이용한 기능성 건강음료들이 많이 제공되고 있으나, 본원발명에서와 같이 지장수와 한방재료 및 설탕을 혼합하여 숙성, 발효되게 한 음료의 제공은 없는 것이었다.For example, natural seasonings using various ingredients such as seafood and seasonings with deep seawater and natural seasonings using kelp are provided.These natural seasonings are more natural and safe than chemical seasonings. It can meet the needs of consumers, but it only performs the function of natural seasonings, and it is insufficient to cope with sugars such as sugar and syrup used in cooking. Therefore, members such as sugar or syrup are used separately when cooking. There are many disadvantages, and functional health drinks using various herbal ingredients are provided, but there is no provision of a beverage that is aged and fermented by mixing Jijangsu, herbal ingredients, and sugar as in the present invention.
본 발명은 이러한 종래의 제반 단점을 시정하고자 음식물 조리시마다 각종 양념류를 일일히 준비하여야 하는 번거로움을 줄임과 동시에 잡냄새를 제거하고 음식맛을 좋게 할 뿐 아니라, 발효과정에서 미생물이 생산하는 효소의 촉매작용을 이용, 재료에는 없는 영양분이나 맛이 더해지게 하여 식품적으로 우수한 액상의 천연효소 조미료를 제공하는 목적과, 생활에서 즐겨마시는 음용수 대용으로 액상의 천연효소시럽을 물에 희석하여 건강음료로 즐겨 마실 수 있게 하므로서, 사용된 식품원재료의 성분을 자연스럽게 섭취할 수 있게 하여, 건강증진의 목적을 동시에 만족할 수 있게 한 것이다.The present invention not only eliminates the hassle of having to prepare various seasonings every time the food is cooked to correct these general disadvantages, but also eliminates the smell and improves the taste of the food, as well as the enzymes produced by the microorganisms during the fermentation process. By using catalysis, it adds nutrients and tastes that are not present in the ingredients to provide liquid natural enzyme seasoning that is excellent in food, and substitutes liquid natural enzyme syrup in water to replace healthy drinking water. By allowing you to enjoy drinking, you can naturally consume the ingredients of the food ingredients used, thereby satisfying the purpose of promoting health.
상기 과제를 해결하기 위한 수단으로서 본 발명은 식품원재료(전통양념류나 한방재료등)와 설탕을 충분히 혼합하여 섞은 설탕첨가 식품원재료를 얻고, 상기 식품원재료에 황토와 적토 및 맥반석을 이용하여 제조한 지장수 끓인 물에 설탕을 녹여 제조한 지장수시럽을 첨가하여 식품원재료 혼합시럽을 얻고, 상기 식품원재료 혼합시럽을 용기에 채운 다음 응달에서 3~4개월간 예비숙성 발효시키고, 상기 예비숙성 발효된 식품원재료 혼합시럽으로부터 식품원재료를 분리시켜 식품원재료 성분이 추출된 성분추출혼합시럽을 얻고, 상기 성분추출혼합시럽을 다시 용기에 채운 다음 8~10개월간 숙성발효시켜 액상천연효소시럽을 제조한 다음 천연조미료 혹은 건강음료로 선택사용할 수 있게 한 것이다.As a means for solving the above problems, the present invention obtains a sugar-added food raw material mixed by sufficiently mixing the food raw materials (traditional spices or herbal ingredients, etc.) and sugar, and the Jijosu prepared by using loess, red soil, and elvan in the food raw materials. Add Jijangsu syrup prepared by dissolving sugar in boiled water to obtain a food raw material mixed syrup, fill the container with the food raw material mixed syrup, and then premature fermentation for 3-4 months in the shade, and the pre-aged fermented food raw material mixed syrup Separating food raw materials from to obtain a component extraction blend syrup from which the ingredients of the food ingredients are extracted, refilling the composition extraction syrup in a container and then aged for 8 to 10 months to prepare liquid natural enzyme syrup, and then natural seasoning or health drink It was made available to select.
본 발명에서 제조된 액상천연효소시럽은 제조과정에서 사용된 식품원재료의 소재에 따라 음식물 조리시 천연조미료로 사용케 하거나, 기능성 건강음료로 음용케 하므로서, 음식물 조리시에는 종래와 같이 화학조미료나 설탕, 물엿 및 각종 양념류등과 같은 부재를 사용하지 않아도 되므로 조리가 간편하고, 잡냄새가 없고, 맛이 우수한 음식물을 조리할 수 있게 될 뿐 아니라, 화학조미료나 설탕, 물엿등의 부재료 사용에 따른 부작용을 방지할 수 있게 되며, 또한 음료로 사용할 경우에는 한방재료에 함유된 성분을 자연스럽게 섭취할 수 있어 건강증진의 효과를 기대할 수 있다.The liquid natural enzyme syrup prepared in the present invention may be used as a natural seasoning when cooking food or drinkable as a functional health drink according to the ingredients of the food raw materials used in the manufacturing process, and when cooking food, chemical seasoning or sugar as in the prior art Because it does not need to use ingredients such as starch, starch syrup and various seasonings, it is easy to cook, has no odor, and can cook foods with excellent taste, and also has side effects of using ingredients such as chemical seasoning, sugar and starch syrup. It can be prevented, and also when used as a drink can be taken naturally in the ingredients contained in herbal ingredients can be expected to the effect of health promotion.
이하 본 발명의 실시예를 상세히 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described in detail.
1. 식품원재료 처리공정1. Food Raw Material Processing Process
본 공정에서는 식품원재료와 설탕을 충분히 혼합교반하여 설탕첨가원재료를 얻는 공정이다.In this step, the food additive and sugar are sufficiently mixed and stirred to obtain a sugar additive.
상기에서 식품원재료는 식약청고시에서 식품으로 사용될 수 있는 모든 재료의 사용이 가능하다.In the above food raw materials can be used of all materials that can be used as food in the KFDA notification.
식품원재료의 예를 들면 전통양념으로 널리 사용되고 있는 마늘이나 양파, 생강, 고추등이 있고, 또한 한방재료로 널리 사용되고 있는 신선목, 두충나무잎, 헛개나무잎, 쓸개복숭, 뽕잎, 겨우살이, 어성초, 줄풀, 질경이등이 있다.Examples of food ingredients include garlic, onion, ginger and red pepper, which are widely used as traditional sauces, and fresh wood, cedar, leaf, barberry, gallbladder, mulberry leaf, mistletoe, eosungcho, which are widely used as herbal ingredients. There are ropes and plantains.
본 발명에서는 상기에서 예시한 식품원재료 중 필요한 재료를 선별한 다음 각각 설탕과 혼합한다.In the present invention, the necessary ingredients are selected from the above-described food raw materials and then mixed with sugar.
이때 사용되는 식품원재료는 단일로 선별하여 사용하거나 필요한 여러가지의 식품원재료를 혼합하여 사용할 수도 있다.At this time, the food raw materials to be used may be used by selecting a single or mixed with a variety of food raw materials required.
상기 식품원재료와 설탕의 혼입비율은 중량비로 50 : 50의 비율로 혼합한다.The mixing ratio of the food raw materials and sugar is mixed in a ratio of 50:50 by weight.
예를 들면 식품원재료가 전통양념류인 마늘 5kg에 설탕 5kg을 혼입하거나, 양파 5kg에 설탕 5kg을 혼입하거나, 한방재료인 신선목 5kg에 설탕 5kg을 혼입하여 이들이 골고루 섞여질 수 있게 한다.For example, 5kg of raw garlic is mixed with 5kg of sugar, 5kg of onion is mixed with 5kg of sugar, or 5kg of fresh wood, 5kg of sugar, can be mixed evenly.
또한 상기에서 식품원재료와 설탕의 혼입비율은 반드시 50:50의 비율로만 적용가능한 것이 아니라 혼입비율을 조정하여 사용할 수도 있다.In addition, the mixing ratio of the food raw materials and sugar is not necessarily applicable to the ratio of 50:50, but may be used by adjusting the mixing ratio.
본 발명에 사용되는 전통양념류나 한방재료의 성분 및 효능은 이미 널리 알려져 있는 관계로 이에 대한 설명은 생략한다.Since the ingredients and efficacy of traditional spices or herbal ingredients used in the present invention are well known, the description thereof will be omitted.
2. 지장수 제조공정2. Jijangsu manufacturing process
본 공정은 액상천연효소시럽 제조에 사용되는 지장수를 제조하기 위한 공정이다.This step is a process for preparing jijangsu used in the production of liquid natural enzyme syrup.
상기 지장수는 일반적으로 제조되고 있는 황토지장수와는 달리 황토와 적토 및 맥반석을 이용하여 지장수를 제조한다.The jijangsu is different from the ocher, which is generally manufactured, and prepares jijangsu using ocher, red clay, and elvan.
상기 지장수 제조과정을 설명하면, 먼저 용기에 물 60ℓ를 채운 다음 황토 1.8ℓ(한되) 비율로 투입하여 충분히 교반하고, 상기한 상태에서 3~4일정도 방치시키면 황토가 바닥에 침전된 맑은 물 상태가 되고, 상기 맑은 상태의 황토물을 수거하여 별도보관한다.When explaining the Jijangsu manufacturing process, first fill the container with 60ℓ of water, then put it in a ratio of 1.8l (Hanhan) of ocher and stir sufficiently, and if left for 3-4 days in the above state, the state of clear water in which ocher is settled on the bottom Becomes, and collects the cleared yellow soil in separate storage.
다시 용기 내에 물 60ℓ를 채운 다음 적토 1.8ℓ(한되) 비율로 투입하여 충분히 교반하고, 상기한 상태에서 3~4일정도 방치시키면 적토가 바닥에 침전된 맑은 물 상태가 되고, 상기 맑은 상태의 적토물을 수거하여 별도보관한다.Again, 60 liters of water was filled in the container, and the amount of red soil was added at a rate of 1.8 liter (Hanhan), followed by sufficient stirring. When left for 3 to 4 days in the above state, the red soil became clear water precipitated at the bottom. Collect and store water separately.
상기에서 얻어진 황토처리된 물과, 적토처리된 물을 각 30ℓ씩 60ℓ를 1kg정도 크기의 맥반석이 투입된 용기에 채운 다음 2~3일정도 유지시키면 본 발명에서 사용되는 지장수의 제조가 얻어진다.The ocher treated water and the red clay treated water obtained in the above were filled in a container in which 60 l each of 30 l was added to a container with a size of about 1 kg and then maintained for about 2 to 3 days to obtain the preparation of jijangsu used in the present invention.
상기에서 황토는 지장수의 주원료로서 잡냄새를 제거하는 기능이 있고, 적토는 물맛을 좋게 하며, 맥반석은 물맛을 달게 하며, 공통적으로 침투성이 우수하여 음식물조리시 음식맛을 증진시킨다.In the above, ocher is a main raw material of Jijangsu to remove the smell, red soil to improve the taste of water, elvan is sweet to the taste of water, and commonly permeable to improve food taste when cooking food.
상기 지장수 제조과정에서도 물과 황토 및 적토의 혼입비율은 조정될 수 있다.Even in the Jijangsu manufacturing process, the mixing ratio of water, loess and red soil may be adjusted.
상기에서 사용되는 황토와 적토 및 맥반석의 구체적인 효능은 이미 널리 알려져 있는 관계로 생략한다.The specific efficacy of the loess, red soil, and elvan used in the above is omitted because it is already well known.
3. 지장수 시럽 제조공정3. Jijangsu syrup manufacturing process
본 공정은 2공정에서 얻어진 지장수에 설탕을 첨가하여 지장수 시럽을 제조하는 공정이다.This step is a step of producing Jijosu syrup by adding sugar to Jijosu obtained in Step 2.
제조된 지장수는 그냥 사용하여도 무방하나 보다 위생적인 제조를 위하여 한번 끓인 다음 사용하는 것이 바람직하다.The prepared Jijangsu may be used as it is, but it is preferable to boil it once and use it for more hygienic manufacturing.
이때 지장수와 설탕의 혼입비율은 50 : 50의 비율로 섞는 것이 이상적이나 혼입비율은 조정될 수 있다.At this time, the mixing ratio of Jijosu and sugar is ideally mixed at a ratio of 50:50, but the mixing ratio may be adjusted.
즉 지장수 5ℓ(5kg)에 설탕 5kg을 투입하거나 지장수 3~7ℓ에 설탕 3~7ℓ의 비율로 투입한 다음 교반하여 설탕이 완전히 용해되게 하므로서 본 공정에서 얻고자 하는 지장수 시럽 10ℓ를 얻는다.That is, 5 liters of sugar (5 kg) is added to 5 kg of sugar or 3 to 7 liters of sugar is added to the ratio of 3 to 7 liters of sugar, followed by stirring so that the sugar is completely dissolved.
4. 식품원재료 혼합시럽 제조공정4. Food Syrup Mixing Syrup Manufacturing Process
본 공정은 1공정에서 얻어진 설탕첨가 식품원재료와 3공정에서 얻어진 지장수시럽을 50:50의 비율로 혼합하여 식품원재료 혼합시럽을 제조하고, 상기 식품원재료 혼합시럽을 숙성시켜 예비숙성발효된 식품원재료 혼합시럽을 제조하는 공정이다.In this step, the sugar-added food raw material obtained in step 1 and the jijisu syrup obtained in the third step are mixed at a ratio of 50:50 to prepare a food raw material mixed syrup, and the food raw material mixed syrup is aged to pre-aging and fermented food raw material mixed. It is the process of manufacturing syrup.
즉 설탕첨가 식품원재료 10kg과, 지장수 시럽 10ℓ를 용기에 채운 다음 통기가능케 커버를 씌우고 응달에서 3~4개월간 예비숙성발효시킨다.In other words, 10kg of sugar-added food ingredients and 10L of Jijangsu syrup are filled in a container, and then the cover is covered with air permeable and pre-aging for 3-4 months in the shade.
상기 숙성과정에서 식품원재료의 성분이 지장수 시럽에 추출되고, 동시에 미생물의 발효작용이나, 미생물이 생산하는 효소에 의해 영양분이나 맛이 향상되며, 이는 발효과정에서 재료에 없는 영양분이나 맛이 더해지는 발효식품 고유의 기능에 기인된 것이다.During the aging process, the ingredients of the food raw materials are extracted in Jijangsu syrup, and at the same time, the fermentation of microorganisms or the enzymes produced by the microorganisms improve nutrients or tastes, which are added to the fermentation process. It is due to its inherent function.
5. 숙성공정5. Aging process
본 공정은 4공정에서 투입된 식품원재료를 분리시켜 식품원재료 성분이 추출된 성분추출 혼합시럽을 얻고, 상기 성분추출 혼합시럽을 충분히 숙성, 발효시켜 본 발명에서 얻고자 하는 액상천연효소 시럽을 제조하는 공정이다.This process is to separate the food raw materials introduced in step 4 to obtain a component extraction mixed syrup from which the ingredients are extracted, and to fully mature and ferment the component extraction mixed syrup to prepare a liquid natural enzyme syrup to be obtained in the present invention. to be.
즉 3~4개월간 숙성발효된 혼합시럽으로부터 식품원재료를 끄집어 낸 다음 압착수단을 통하여 압착하므로서 식품원재료에 묻어있거나 함유된 액상성분을 완전히 수거하여 액상의 성분추출 혼합시럽을 얻는다.That is, by extracting the food raw material from the fermented mixed syrup aged for 3 to 4 months and then compressed through a pressing means to completely collect the liquid components contained in or contained in the food raw material to obtain a liquid component extraction mixed syrup.
상기에서 얻어진 성분추출 혼합시럽을 옹기로 된 용기에 채운 다음 응달에서 8~10개월 정도 숙성시키므로서 본 발명에서 제공하고자 하는 액상천연효소시럽의 제조가 완료되는 것이다.Filling the ingredient extraction mixed syrup obtained in the above into a container made of Ong and then aged in the shade for about 8 to 10 months to complete the preparation of the liquid natural enzyme syrup to be provided in the present invention.
이상에서 설명한 바와 같이 본 발명에서 제공되는 액상천연효소시럽은 사용되는 식품원재료의 종류에 따라 다용도로 적용될 수 있다.As described above, the liquid natural enzyme syrup provided in the present invention may be applied to various purposes according to the type of food raw materials used.
즉 식품원재료로서 마늘, 양파, 생강, 고추등과 같은 전통양념류를 사용한 경우에는 음식물조리시 양념대용으로 사용할 수 있게 될 뿐 아니라, 조리시 별도의 설탕이나 물엿과 같은 부재료의 사용이 필요없게 되며, 특히 식품원재료로 사용된 전통양념류들이 숙성과정에서 성분이 추출되면서 발효되어 맛과 영양분히 더해지게 되고, 지장수의 침투력에 의해 성분이 음식에 쉽게 침투하여 맛을 향상시키게 된다.In other words, if traditional seasonings such as garlic, onion, ginger, pepper, etc. are used as food ingredients, they can be used as a substitute for seasoning when cooking food, and there is no need to use separate ingredients such as sugar or starch syrup when cooking. In particular, traditional seasonings used as food ingredients are fermented as the ingredients are extracted during the aging process, adding flavor and nutrients, and the ingredients easily penetrate the food by the penetration of Jijangsu to improve the taste.
또한 사용된 식품원재료로서 신선목이나 두충나무잎, 헛개나무잎, 쓸개복숭, 뽕잎, 겨우살이, 어성초, 줄풀, 질경이와 같은 한방재료를 사용한 경우 건강음료로 마실 수 있게 된다.In addition, as a food raw material used as a herbal drink such as fresh wood, cedar leaf, bark leaf, gall bladder, mulberry leaf, mistletoe, eoseongcho, jaffle, plantain can be used as a health drink.
즉 사용된 한방재료가 숙성과정에서 지장수 시럽에 충분히 추출되므로 액상천연효소시럽을 물에 희석시켜 음용하게 되면 사용된 한방재료의 성분섭취가 자연스럽게 이루어지게 되므로 건강증진의 효과를 기대할 수 있게 된다.In other words, the herbal ingredients used are sufficiently extracted in Jijangsu syrup during the ripening process, so when the liquid natural enzyme syrup is diluted in water and consumed, the ingredients of the herbal ingredients used are naturally ingested, so the effect of health promotion can be expected.
뿐만 아니라 식품원재료 혼합시 서로 어울어질 수 있는 여러가지의 식품원재료를 혼합하여 처리할 경우 여러가지 식품원재료의 성분 및 효능을 동시에 얻을 수 있게 된다.In addition, when mixing and processing a variety of food raw materials that can be matched with each other when mixing the raw materials it is possible to obtain the ingredients and efficacy of various food raw materials at the same time.
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| KR101482035B1 (en) * | 2013-07-17 | 2015-01-21 | 곽은영 | Natural fermaentation seasoning and method for manufacturing the same |
| CN104982928A (en) * | 2015-06-19 | 2015-10-21 | 吴兴孔雀山庄家庭农场 | Taxus chinensis fruit healthcare ferment and preparation method thereof |
| KR101925270B1 (en) * | 2016-11-28 | 2018-12-05 | 서연주 | Manufacturing method of rice bread with seaweed component extract |
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| KR101596219B1 (en) * | 2013-08-19 | 2016-02-22 | 권민석 | Method for producing fermentation food |
| KR101677201B1 (en) | 2013-08-28 | 2016-11-17 | 임영숙 | Preparing method for Chrysanthemum syrub |
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| KR100547990B1 (en) | 2003-12-22 | 2006-02-01 | 문홍진 | fermented and ripened composite using wild plants and method for producing thereof |
| KR100785409B1 (en) | 2007-03-07 | 2007-12-13 | 남정식 | The product method, the drink and vinegar maked from buckwheat |
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| CN104982928A (en) * | 2015-06-19 | 2015-10-21 | 吴兴孔雀山庄家庭农场 | Taxus chinensis fruit healthcare ferment and preparation method thereof |
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