KR101240252B1 - Bracken using medicinal herb and process for preparing the same - Google Patents
Bracken using medicinal herb and process for preparing the same Download PDFInfo
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- KR101240252B1 KR101240252B1 KR1020110012657A KR20110012657A KR101240252B1 KR 101240252 B1 KR101240252 B1 KR 101240252B1 KR 1020110012657 A KR1020110012657 A KR 1020110012657A KR 20110012657 A KR20110012657 A KR 20110012657A KR 101240252 B1 KR101240252 B1 KR 101240252B1
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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
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 약선 고사리 및 이의 제조방법에 관한 것으로, (a) 물에 약초를 넣고 끓여서 약초물을 제조하는 단계; (b) 약초 건더기를 제거한 후, 끓인 약초물을 냉각시키는 단계; (c) 냉각시킨 약초물에 고사리를 담궈서 침지하는 단계; (d) 침지한 고사리를 삶거나 찌는 단계; (e) 삶거나 찐 고사리를 약초물로 헹구는 단계; 및 (f) 헹군 고사리를 건조시키는 단계를 포함하는 약선 고사리의 제조방법을 제공한다.The present invention relates to a medicinal herb fern and a method for preparing the same, comprising the steps of: (a) preparing a herb by putting medicinal herbs in water and boiling; (b) cooling the boiled medicinal herbs after removing the dry herbs; (c) immersing the fern in cooled herbal water; (d) boiling or steaming soaked ferns; (e) rinsing the boiled or steamed fern with herbal water; And (f) drying the rinsed fern.
Description
본 발명은 약선 고사리 및 이의 제조방법에 관한 것이다. 약선이란 약재를 넣어 조리한 음식으로, 병을 예방하고 치료를 돕기 위하여 먹는 것을 의미한다.The present invention relates to a medicinal fern and a method of manufacturing the same. Medicinal herbs are foods prepared with medicinal herbs, and they mean eating to prevent illness and help treat.
고사리는 양치류에 속하는 다년생 식물로서 전세계에 퍼져 있다. 고사리는 하나의 종을 지칭하는 말이 아니라, 약 10여가지의 종이 속하는 속을 가르키는 말이다. 고사리의 어린순은 역사적으로 많은 문화에서 식용으로 사용됐다. 오늘날에도 식용으로 사용되는데 익혀서, 혹은 날 것으로 소금에 절이거나 말려서 먹는다. 우리나라의 비빔밥에 빼놓지 않고 들어가는 고사리나물이 고사리의 어린순으로 만든 것이다. 또한 잎과 뿌리줄기 모두 맥주를 만드는데 사용되며, 뿌리줄기의 전분은 빵을 만드는데 사용하기도 한다. 고사리는 식물성 치료제로도 사용한다. 뿌리줄기를 잘 말려 가루로 만든 것은 기생충에 효과가 있으며, 아메리카 인디언들은 기관지염 치료제로 뿌리줄기를 날로 먹었다. 최근에는 새로운 살충제 성분을 고사리에서 찾고 있다. 고사리는 식이섬유소질을 다량 함유하여 변비를 없애고 소변을 잘 보게 하여 붓기를 내리는 작용을 한다.Ferns are perennial plants belonging to ferns and are spread around the world. Ferns do not refer to a species, but to a genus of about 10 species. Fern young shoots have historically been used for food in many cultures. Today it is used for edible, cooked or raw salted or dried. Fern sprouts, which are indispensable to Korean bibimbap, are made from young shoots of ferns. Both leaves and rhizome are used to make beer, and starch from the rhizome is also used to make bread. Fern is also used as a vegetable remedy. Drying the rhizome well to make it effective for parasites, and Native Americans ate it as a cure for bronchitis. Recently, new insecticides have been found in ferns. Fern contains a large amount of dietary fiber to eliminate constipation and pee swelling to act well.
고사리에 대한 선행기술을 살펴보면 다음과 같다.Looking at the prior art for the fern as follows.
대한민국 특허 등록 제294387호에는 산나물을 데치는 공정; 데친 산나물을 건조시키는 공정; 건조시킨 산나물을 삶는 공정; 삶은 산나물에 양념을 첨가하여 혼합하고 포장하는 공정; 및 포장된 제품을 살균하는 공정을 포함하는 산나물 무침의 제조방법이 개시되어 있다.Republic of Korea Patent No. 294387 is a process of blanching wild vegetables; Drying the boiled wild vegetables; Boiling dried wild vegetables; Mixing and packaging by adding seasoning to the boiled wild vegetables; And it is disclosed a method of producing wild vegetables, including a step of sterilizing the packaged product.
대한민국 특허 공개 제2003-55223호에는 나물류를 장기간 저장할 수 있도록 처리하는 방법에 관한 것에 있어서, 키토산이 용해된 용액에 나물류를 6 내지 7시간 동안 완전히 잠기게 하여 침지시키고, 건져내어 상온에서 1 내지 2시간 동안 물빼기 작업 및 건조과정을 거켜 보관하는 것을 포함하는 키토산 처리에 의한 나물류 보존 방법이 개시되어 있다.Korean Patent Laid-Open Publication No. 2003-55223 relates to a method for treating long-term storage of herbs, which is immersed in a solution in which chitosan is dissolved by completely immersing the herbs for 6 to 7 hours, and then squeezed out to 1 to 2 at room temperature. A method of preserving herbs by chitosan treatment is disclosed, which includes storing water through a draining operation and drying for a period of time.
대한민국 특허 등록 제629168호에는 우거지 배춧잎 재료를 식수로 세척하는 단계를 통하여 장기 보관을 가능하게 한 채소류의 가공방법에 있어서, 준비된 솥 용기에 세척된 우거지 배춧잎과 식수를 3:2의 비율로 넣은 후 60 내지 80℃로서 10 내지 20분간 삶는 단계; 삶은 우거지 배춧잎을 냉수에 5 내지 10분동안 침지하여 냉각후, 준비된 탈수기에 넣어 수분함유량을 20 내지 30% 유지하도록 탈수하는 단계; 및 탈수된 우거지 배춧잎 50 내지 70 중량%에 정제염 30 내지 50 중량%를 넣어 5 내지 10분 동안 균일하게 혼합하는 단계를 포함하는 장기 보관을 가능하게 한 우거지 배춧잎의 가공방법이 개시되어 있다.Korean Patent Registration No. 629168 discloses a method of processing vegetables that enables long-term storage by washing ugly cabbage leaf material with potable water. Boil for 10 to 20 minutes at 60 to 80 ° C; Immersing the boiled boiled cabbage leaves in cold water for 5 to 10 minutes to cool, and then dehydrating them in a prepared dehydrator to maintain a water content of 20 to 30%; And it is disclosed a process for processing the ugly cabbage leaf to enable long-term storage, including the step of putting 30 to 50% by weight of the purified salt in 50 to 70% by weight of the dehydrated ugly cabbage leaves for 5 to 10 minutes.
대한민국 특허 공개 제2005-107165호에는 즉석나물 제품에 있어서, 나물이 데쳐진 상태이고, 보존성을 증진시키고 천연항균 작용을 갖는 키토산이 흡수되어 용기에 리드필름으로 멸균포장되며, 정량의 양념소스 팩과 함께 공급되는 것을 특징으로 하는 즉석나물 제품이 개시되어 있다.Korean Patent Laid-Open Publication No. 2005-107165 discloses that instant herb products are in a poached state, and the chitosan, which has improved shelf life and has a natural antibacterial effect, is absorbed and sterilized and packaged in a container with a lead film. An instant herb product is disclosed which is supplied together.
대한민국 특허 등록 제550447호에는 나물 원료를 인산, 염화칼슘 및 천연항균제를 포함하는 수용액에 침지하였다가 물기를 제거한 후 각 나물원료를 조미하여 혼합한 다음 유기산과 천연항균제를 포함하는 조미액을 첨가한 뒤 진공포장하여 가열살균함을 특징으로 하는 장기간 저장이 가능하고 신선한 식감을 유지하는 혼합나물의 제조 방법이 개시되어 있다.In Korean Patent Registration No. 550447, the raw materials of herbs are immersed in an aqueous solution containing phosphoric acid, calcium chloride, and natural antimicrobial agents, and then drained and seasoned. Each of the raw herbs is seasoned and mixed. Disclosed is a method for producing mixed herbs that can be stored for a long time characterized by heat sterilization and maintains a fresh texture.
대한민국 특허 공개 제2006-110110호에는 건조 고사리를 상온수에 10 내지 60분간 침지시켜 불린 다음 건조 고사리 중량의 6 내지 15배의 물과 함께 레토르트 용기에 포장하여 115 내지 121℃의 온도에서 3 내지 10분간 가압 살균한 후 급냉시키는 것으로 구성되는 고사리의 포장방법이 개시되어 있다.In Korean Patent Publication No. 2006-110110, dry ferns are immersed in normal temperature water for 10 to 60 minutes, and then packaged in a retort container with 6 to 15 times the weight of dry ferns for 3 to 10 minutes at a temperature of 115 to 121 ° C. Disclosed is a method for packaging ferns, which consists of sterilization after autoclaving.
대한민국 특허 등록 제864954호에는 산야초를 끓는 물로 고온 열처리하는 제1단계; 고온 열처리를 거친 상기 산야초를 15℃ 이하의 냉수에서 헹구는 제2단계; 상기 산야초를 포장하는 제3단계; 장기 보관시에 발생하는 변색 및 변질을 방지하기 위하여, 포장된 상기 산야초를 영하 25℃ 내지 영하 55℃의 온도에서 2시간 이내에 급속 동결시키는 제4단계; 장기 보관을 위하여, 동결된 상기 산야초를 영하 15℃ 내지 영하 20℃의 온도에서 냉동 저장하는 제5단계를 포함하는 산야초 가공방법이 개시되어 있다.Republic of Korea Patent No. 864954 is the first step of heat-treating wild grass with boiling water; A second step of rinsing the wild grasses subjected to high temperature heat treatment in cold water of 15 ° C. or less; A third step of packaging the wild grass; In order to prevent discoloration and deterioration occurring during long-term storage, a fourth step of rapidly freezing the packaged wild grass at a temperature of minus 25 ℃ to 55 ℃ ℃ within 2 hours; For long-term storage, there is disclosed a sanyacho processing method comprising a fifth step of freezing the frozen yawweed at a temperature of minus 15 ℃ to minus 20 ℃.
대한민국 특허 공개 제2009-102109호에는 생고사리를 끓는 물에 5분 데치기를 실시하여 냉각 후 tray를 이용하여 모양을 성형하여 동결시켜 동결건조 후 질소충진을 하여 포장하는 것으로 구성되는 고사리의 제조 공정이 개시되어 있다.Korean Patent Laid-Open Publication No. 2009-102109 discloses a process for manufacturing bracken, which consists of boiling fresh fern in boiling water for 5 minutes, forming a shape using a tray and freezing it after cooling, and freezing-drying and packing it with nitrogen. Is disclosed.
상술한 선행기술들은 주로 고사리 등의 장기 보관에 관한 것으로, 본 발명에 따른 약선 고사리에 대해 개시하는 선행기술은 찾아볼 수 없었다.The above-described prior art mainly relates to long-term storage of ferns, and the prior art disclosed about the medicinal ferns according to the present invention could not be found.
따라서, 본 발명의 목적은 건조 고사리의 제조시, 여러 약초를 끓여서 만든 약초물에 생 고사리를 침지하였다가 이를 삶거나 쪄서 건조하여 건조 고사리를 제조함으로써, 각종 성인병을 예방하고 치료를 돕는 약선 고사리 및 이의 제조방법을 제공하는 것이다.Accordingly, an object of the present invention is to prepare a dry fern, immersed in the medicinal herbs made by boiling several herbs and boiled or steamed and dried to prepare a dry fern, to prevent various adult diseases and to cure the medicinal fern and It is to provide a preparation method thereof.
본 발명은 상기 목적을 달성하기 위하여, (a) 물에 약초를 넣고 끓여서 약초물을 제조하는 단계; (b) 약초 건더기를 제거한 후 끓인 약초물을 냉각시키는 단계; (c) 냉각시킨 약초물에 고사리를 담궈서 침지하는 단계; (d) 침지한 고사리를 삶거나 찌는 단계; (e) 삶거나 찐 고사리를 헹구는 단계; 및 (f) 헹군 고사리를 건조시키는 단계를 포함하는 약선 고사리의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of: (a) preparing a herbal medicine by boiling and putting herbs in water; (b) cooling the boiled herbal medicine after removing the dry herbs; (c) immersing the fern in cooled herbal water; (d) boiling or steaming soaked ferns; (e) rinsing the boiled or steamed fern; And (f) drying the rinsed fern.
상기 (a) 단계에서는 약초로서 청미래, 황매목, 산사, 감초 및 삼백초를 사용하고, 물 1 ℓ에 대하여 청미래 5 내지 20 g, 황매목 5 내지 20 g, 산사 5 내지 20 g, 감초 5 내지 20 g 및 삼백초 1 내지 10 g을 혼합하여 끓이되, 105 내지 120℃에서 5 내지 15분 동안 가열한 다음, 95 내지 105℃에서 10 내지 30분 동안 가열하는 것이 바람직하다.In the step (a), medicinal herb is used as medicinal herb, yellow lumber, hawthorn, licorice and three hundred vinegar. It is preferable to mix and boil 1 g and 300 seconds of g, and heat at 105 to 120 ° C. for 5 to 15 minutes, and then heat at 95 to 105 ° C. for 10 to 30 minutes.
상기 (c) 단계에서는 약초물에 고사리를 담궈서 30분 내지 1시간 동안 침지하는 것이 바람직하다.In the step (c), it is preferable to immerse the fern in herbal medicine for 30 minutes to 1 hour.
상기 (d) 단계에서는 약초물을 이용하여 고사리를 삶거나 찌며, 삶을 경우 가마솥을 이용하여 10 내지 20분을 삶고, 찔 경우 스팀찜기를 이용하여 1 내지 10분 동안 수행하는 것이 바람직하다.In step (d), the bracken is boiled or steamed using herbal medicine, and when boiled, boiled for 10 to 20 minutes using a cauldron, and when steamed, it is preferably performed for 1 to 10 minutes using a steam steamer.
상기 (e) 단계에서는 삶거나 찐 고사리를 a) 단계에서 제조된 순수 약초물에 고사리를 헹구거나, 약초물과 일반물을 1:1 내지 1:2의 부피비로 혼합한 혼합물에 헹구는 것이 바람직하다.In the step (e), it is preferable to rinse the bracken in the boiled or steamed fern pure water prepared in step a), or to a mixture of herbal and general water in a volume ratio of 1: 1 to 1: 2. .
상기 (f) 단계에서는 찐 고사리의 경우 건조기를 이용하여 건조시키고, 삶은 고사리의 경우 자연 건조 상태에서 3 내지 12시간 동안 건조시키는 것이 바람직하다.In the step (f), the bracken is dried using a drier, and the boiled bracken is preferably dried for 3 to 12 hours in a natural dry state.
본 발명은 그 실시에 있어서, 상기 (c) 단계를 생략하고, 상기 (d) 단계를 수행할 수도 있다.In the present invention, step (c) may be omitted, and step (d) may be performed.
또한, 본 발명은 상술한 방법에 따라 제조된 약선 고사리를 제공한다.The present invention also provides a weak line fern prepared according to the method described above.
본 발명에 따른 약선 고사리는 여러 약초를 끓여서 만든 약초물을 이용하여건고사리를 제조함으로써, 여러 약초의 효능에 의해 각종 성인병을 예방하고 치료를 돕는 효과를 제공받을 수 있다.Medicinal fern according to the present invention by producing a dry fern using a herb made by boiling various herbs, by the efficacy of various herbs can be provided with the effect of preventing and treating various adult diseases.
도 1은 본 발명에 따른 약선 고사리의 제조공정도이다.1 is a manufacturing process of the weak line fern according to the present invention.
이하, 첨부도면을 참조하여 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 약선 고사리의 제조공정도으로, 약초물 제조 단계, 냉각 단계, 고사리 침지 단계, 삶거나 찌는 단계, 헹굼 단계, 건조 단계, 양념 준비 및 가공 단계, 포장 단계로 구성된다.1 is a manufacturing process diagram of the medicinal fern according to the present invention, comprises a herbal preparation step, cooling step, fern dipping step, boil or steaming step, rinsing step, drying step, seasoning preparation and processing step, packaging step.
먼저, 물에 약초를 넣고 끓여서 약초물을 제조한다.First, medicinal herbs are prepared by boiling herbs in water.
약초로는 청미래, 황매목, 산사, 감초 및 삼백초 등을 사용할 수 있다.The herb may be cheongmirae, yellow plum, hawthorn, licorice and triticale.
청미래는 동의학사전에 따르면, 맛은 슴슴하고 성질은 평하다. 위경, 간경에 작용한다. 열을 내리고 습을 없애며 독을 푼다. 뼈마디가 아픈 데, 매독, 연주창, 헌데, 악창, 수은 중독을 푼다. 청미래덩굴 뿌리는 성병 치료에 효과가 뛰어나다. 매독이나 종기, 악창, 만성피부염, 수은 중독으로 인한 피부염, 풍습성 관절염, 신장염, 방광염, 소화가 잘되지않고 설사가 날 때, 간염, 간경화, 지방간 등에 효과적이다. 청미래덩굴은 온갖 독을 푸는 작용이 있다. 수은 중독을 푸는데 특히 효과가 큰 것으로 알려져 있으며, 감기나 신경통에 뿌리를 잘게 썰어 약한 불로 달여서 밥먹기 전에 마시고 땀을 흠뻑 내면 거뜬하게 낫는다고 한다. 청미래덩굴은 땀을 잘 나게 하고 소변을 잘 보게 하며 백 가지 독을 푼다.According to the Dictionary of Synonyms, Cheong Mi-rae is tasteless and has a good temper. It acts on the stomach and liver. Lowers heat, decays, and poisons. Bones are sore, syphilis, playing, boils, music, mercury poisoning. Cheongmirae vine root is effective in treating sexually transmitted diseases. Syphilis, boils, swelling, chronic dermatitis, mercury poisoning dermatitis, customary arthritis, nephritis, cystitis, diarrhea and diarrhea, effective for hepatitis, cirrhosis, fatty liver. Cheongmirae vine has the effect of unwinding all kinds of poison. It is known to be especially effective in relieving mercury poisoning, and it is said that it is better to drink it before drinking and drenched it in low heat by slicing its roots in a cold or neuralgia. Cheongmirae vines sweat well, urinate well, and detoxify a hundred poisons.
황매목은 녹나무과에 속하는 낙엽성 관목인 생강나무의 가지를 말린 것이다. 한방에서는 혈액순환촉진, 신경통, 두통, 복통, 황달, 변비, 근육통, 만성감염, 오한발열, 산후통, 발목이나 허리를 삐었을 때, 거담, 건위제, 청간 등에 약재로 사용하고, 민간에서는 어혈을 푸는데 효력이 있다고 하여 타박상이나 산후조리용으로 사용한다.The yellow plum is a branch of the ginger tree, a deciduous shrub belonging to the camphor family. In oriental medicine, it is used as a medicine for promoting blood circulation, neuralgia, headache, abdominal pain, jaundice, constipation, myalgia, chronic infection, chills, postpartum pain, sprained ankle or lower back, expectorant, dry stomach, blue liver, etc. It is used for bruising or postpartum care as it is effective.
산사는 장미과의 산사나무 및 동속식물의 익은 열매를 말린 약재이다. 이 약은 특이한 냄새가 있고 맛은 약간 시고 달며 성질은 약간 따듯하다. 산사는 비위를 따뜻하게 하여 소화를 촉진하며 고기를 먹고 체했을때 효과가 있고 복통, 구토, 설사, 위산과다, 만성장염 등에 사용한다. 또한 혈분에 작용하여 혈의 흐름을 돕고 어혈을 없애준다. 약리작용으로 강심작용, 혈액순환개선 작용, 혈압강하작용이 보고되었다.Sansa is a dried herb of the hawthorn and similar plants of the family Rosaceae. This medicine has a peculiar smell, tastes a little sour and sweet, and its properties are slightly warm. Sansa warms the stomach to promote digestion and is effective when eaten and pretend to eat, and is used for abdominal pain, vomiting, diarrhea, excessive stomach acid, and chronic enteritis. It also acts on blood to help blood flow and eliminate blood. As pharmacological action, cardiac action, blood circulation improvement action and blood pressure drop action have been reported.
감초는 특이한 냄새가 나며 맛은 달다. 감초는 모든 약의 독성을 조화시켜서 약효가 잘 나타나게 하며 장부의 한열과 사기를 다스리고 모든 혈맥의 소통을 잘 시키며 근육과 뼈를 튼튼히 한다. 약리작용은 해독작용, 간염, 두드러기, 피부염, 습진 등에 효과가 있다. 진해, 거담, 근육이완, 이뇨작용, 항염작용이 있으며 소화성궤양을 억제한다.Licorice has an unusual smell and tastes sweet. Licorice harmonizes the toxicity of all medicines and makes the medicinal effect appear, regulates the fever and morale of the book, makes good communication of all blood vessels, and strengthens the muscles and bones. Pharmacological action is effective in detoxification, hepatitis, urticaria, dermatitis, eczema. Jinhae, expectorant, muscle relaxation, diuretic, anti-inflammatory action and suppresses peptic ulcer.
삼백초는 항암작용이 뛰어나며, 모세혈관을 강화하여 고혈압이나 동맥경화에 효과가 있다. 또한 해독 및 이뇨 작용을 하여 신장염과 부종 등의 치료약으로 쓰이기도 한다. 강력한 살균작용을 하기 때문에 상처가 났을 때 생잎을 짓찧어 붙이면 좋다.Three hundred seconds is excellent anti-cancer action, and strengthens capillaries and is effective in hypertension or arteriosclerosis. Detoxification and diuretic effect is also used as a treatment for nephritis and edema. Because it is a strong bactericidal effect, it is good to crush the raw leaves when the wound is broken.
본 발명은 물 1 ℓ에 대하여 청미래 5 내지 20 g, 황매목 5 내지 20 g, 산사 5 내지 20 g, 감초 5 내지 20 g 및 삼백초 1 내지 10 g을 혼합하여 끓이되, 105 내지 120℃에서 5 내지 15분 동안 가열한 다음, 가열온도를 조금 낮추어서 95 내지 105℃에서 10 내지 30분 동안 가열하는 것이 바람직하다.The present invention is mixed with 5 to 20 g of blue rice, 5 to 20 g of yellow plum, 5 to 20 g of hawthorn, 5 to 20 g of licorice, and 1 to 10 g of three hundred vinegar, and boiled at 105 to 120 ° C. After heating for 5 to 15 minutes, it is preferable to lower the heating temperature slightly and to heat for 10 to 30 minutes at 95 to 105 ℃.
다음, 약초 건더기를 제거한 후 끓인 약초물을 냉각시킨다.Next, the herbal medicines are removed and the boiled herbal medicines are cooled.
다음, 냉각시킨 약초물에 고사리를 담궈서 침지한다.Next, immerse the fern in the cooled herbal water.
이 단계에서는 약초물에 고사리를 담궈서 30분 내지 1시간 동안 침지하는 것이 바람직하다.In this step, it is preferable to soak the fern in herbal medicine soaked for 30 minutes to 1 hour.
다음, 침지한 고사리를 삶거나 찐다.Next, boil or steam the soaked fern.
이 단계에서는 약초물을 이용하여 고사리를 삶거나 찌는데, 삶을 경우 가마솥을 이용하여 10 내지 20분 삶고, 찔 경우 스팀찜기를 이용하여 1 내지 10분 동안 수행하는 것이 바람직하다.In this step, the fern is boiled or steamed using herbal water, when boiled, it is preferably boiled for 10 to 20 minutes using a cauldron, and when steamed, it is preferably performed for 1 to 10 minutes using a steam steamer.
다음, 삶거나 찐 고사리를 헹군다.Next, rinse the boiled or steamed bracken.
이 단계에서는 순수 약초물에 고사리를 헹구거나, 약초물과 일반물(지하수 또는 심층수)을 1:1 내지 1:2의 부피비로 혼합한 혼합물에 2분 이상 헹구는 것이 바람직하다.In this step, it is preferable to rinse the fern in pure herbal water, or to rinse the mixture of herbal and general water (ground water or deep water) in a volume ratio of 1: 1 to 1: 2 for 2 minutes or more.
다음, 헹군 고사리를 건조시킨다.Next, the rinsed ferns are dried.
이 단계에서는 찐 고사리의 경우 건조기를 이용하여 건조시키고, 삶은 고사리의 경우 자연 건조 상태에서 3 내지 12시간 동안 건조시키는 것이 바람직하다. 즉, 찌는 것은 스팀찜기와 건조기를 이용하고, 삶는 것은 가마솥과 자연 건조를 이용한다.In this step, the steamed bracken is dried using a dryer, and the boiled bracken is preferably dried for 3 to 12 hours in a natural dry state. In other words, steam the steamer and dryer, and boil the cauldron and natural drying.
다음, 양념을 준비하고 가공한다.Next, prepare and process the seasonings.
이 단계는 선택적인 단계로서, 요구하는 조건에 따라 양념을 추가할 수 있다. 또한, 필요에 따라 절단 등의 가공을 할 수도 있다.This step is an optional step and you can add seasonings according to your requirements. Moreover, cutting etc. can also be processed as needed.
마지막으로, 포장한 후 출하한다.Finally, ship it after packing.
이와 같이 제조된 약선 고사리는 본 발명자의 실험에 의하면, 건조 고사리를 삶거나 찌고 헹군 후에도 약초성분이 90% 이상 잔류한다.According to the experiments of the present inventors, the medicinal herb fern prepared as described above remains 90% or more of herbal components even after boiling or steaming and rinsing the dried fern.
[실시예 1]Example 1
먼저, 물에 약초를 넣고 끓여서 약초물을 제조하였다. 약초로는 청미래, 황매목, 산사, 감초 및 삼백초를 사용하였다. 구체적으로 물 1 ℓ에 o하여 청미래 10 g, 황매목 10 g, 산사 10 g, 감초 10 g 및 삼백초 5 g을 혼합하여 끓이되, 110℃에서 10분 동안 가열한 다음, 다시 100℃에서 20분 동안 가열하였다.First, herbs were put in water and boiled to prepare medicinal herbs. Cheongmirae, yellow plum, hawthorn, licorice and three hundred vinegar were used as herbs. Specifically, 10 g of cheongmirae, 10 g of yellow plum, 10 g, 10 g of licorice, 5 g of licorice and 5 g of baekcho are mixed and boiled, and then heated at 110 ° C. for 10 minutes, and then again at 100 ° C. 20 Heated for minutes.
다음, 약초 건더기를 제거한 후 끓인 약초물을 냉각시켰다. 다음, 냉각시킨 약초물에 고사리를 담궈서 40분 동안 침지하였다. 다음, 침지한 고사리를 100% 순수 약초물을 이용하여 스팀찜기로 5분 동안 찌었다. 다음, 찐 고사리를 순수 약초물에 10분 동안 헹구었다. 다음, 헹군 고사리를 건조기를 이용하여 3시간 동안 건조시켰다. 다음, 양념을 준비하여 추가하고, 절단 가공 등을 한 후 포장하였다.Next, the herbal medicines were removed and the boiled herbal medicines were cooled. Next, the fern was immersed in the cooled herbal water and soaked for 40 minutes. Next, the immersed bracken was steamed for 5 minutes with a steam steamer using 100% pure herbal medicine. The bracken was then rinsed with pure herbal water for 10 minutes. The rinsed fern was then dried for 3 hours using a dryer. Next, seasonings were prepared and added, and then cut and packaged.
건조 고사리를 찌고 헹군 후에도 약초성분이 97% 잔류하였다.After steaming and rinsing the dry fern, 97% of the medicinal herb remained.
[실시예 2][Example 2]
먼저, 물에 약초를 넣고 끓여서 약초물을 제조하였다. 약초로는 청미래, 황매목, 산사, 감초 및 삼백초를 사용하였다. 구체적으로 물 1 ℓ에 o하여 청미래 10 g, 황매목 10 g, 산사 10 g, 감초 10 g 및 삼백초 5 g을 혼합하여 끓이되, 110℃에서 10분 동안 가열한 다음, 다시 100℃에서 20분 동안 가열하였다.First, herbs were put in water and boiled to prepare medicinal herbs. Cheongmirae, yellow plum, hawthorn, licorice and three hundred vinegar were used as herbs. Specifically, 10 g of cheongmirae, 10 g of yellow plum, 10 g, 10 g of licorice, 5 g of licorice and 5 g of baekcho are mixed and boiled, and then heated at 110 ° C. for 10 minutes, and then again at 100 ° C. 20 Heated for minutes.
다음, 약초 건더기를 제거한 후 끓인 약초물을 냉각시켰다. 다음, 냉각시킨 약초물에 고사리를 담궈서 40분 동안 침지하였다. 다음, 침지한 고사리를 100% 순수 약초물로 15분 동안 가마솥을 이용하여 삶되, 100℃이상 끊는 약초물에 처음 5분 동안 고사리를 담궈서 교반하면서 삶고, 다시 10분 동안 가열한다.다음 삶은 고사리를 순수 약초물에 10분 동안 헹구었다. 다음, 헹군 고사리를 상온에서 5시가농안 자연 건조하였다. 다음, 양념을 준비하여 추가하고, 절단 가공 등을 한 후 포장하였다.Next, the herbal medicines were removed and the boiled herbal medicines were cooled. Next, the fern was immersed in the cooled herbal water and soaked for 40 minutes. Next, the immersed bracken is boiled with 100% pure herbal water for 15 minutes using a cauldron, soaking the bracken for the first 5 minutes in herbal medicines that are cut over 100 ° C and stirring, and then heated for 10 minutes. Rinsed in pure herbal water for 10 minutes. Next, the rinsed fern was naturally dried at 5 o'clock in a room temperature. Next, seasonings were prepared and added, and then cut and packaged.
건조 고사리를 삶고, 헹군 후에도 약초성분이 95% 잔류하였다.The dry fern was boiled and 95% of the herbal components remained after rinsing.
Claims (7)
(b) 약초 건더기를 제거한 후, 끓인 약초물을 냉각시키는 단계;
(c) 냉각시킨 약초물에 고사리를 담궈서 30분 내지 1시간 동안 침지하는 단계;
(d) 약초물을 이용하여 고사리를 삶거나 찌되, 삶을 경우 가마솥을 이용하여 10 내지 20분 삶고, 찔 경우 스팀찜기를 이용하여 1 내지 10분 동안 수행하는 단계;
(e) 삶거나 찐 고사리를 (a) 단계에서 제조된 순수 약초물에 헹구거나, 약초물과 일반물을 1:1 내지 1:2의 부피비로 혼합한 혼합물에 헹구는 단계; 및
(f) 헹군 고사리를 건조시키되, 찐 고사리의 경우 건조기를 이용하여 건조시키고, 삶은 고사리의 경우 자연 건조 상태에서 3 내지 12시간 동안 건조시키는 단계를 포함하는 약선 고사리의 제조방법.(a) Blue herb, yellow barberry, hawthorn, licorice and triticale are used as medicinal herbs, and 5 to 20 g of blue rice, 5 to 20 g of yellow barberry, 5 to 20 g of hawthorn, and 5 to 20 g and licorice, per 1 liter of water. Mixing 1 to 10 g to boil, heating at 105 to 120 ° C. for 5 to 15 minutes, and then heating at 95 to 105 ° C. for 10 to 30 minutes to prepare a herb;
(b) cooling the boiled medicinal herbs after removing the dry herbs;
(c) immersing the fern in the cooled herbal water and soaking for 30 minutes to 1 hour;
(d) boiling or steaming bracken using herbal water, when boiled, using a cauldron for 10 to 20 minutes, and steaming for 1 to 10 minutes using a steam steamer;
(e) rinsing the boiled or steamed fern in the pure medicinal herb prepared in step (a), or rinsing in a mixture of herbal and general medicinal products in a volume ratio of 1: 1 to 1: 2; And
(f) drying the rinsed bracken, steamed bracken is dried using a dryer, boiled bracken is a method of producing a weak fern comprising the step of drying for 3 to 12 hours in a natural dry state.
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| KR100294387B1 (en) * | 1998-07-21 | 2001-07-12 | 박유정 | Manufacturing method of wild vegetables |
| KR100864954B1 (en) | 2007-07-09 | 2008-10-22 | 최상근 | Processing method for long term storage of wild green |
| KR20100060966A (en) * | 2008-11-28 | 2010-06-07 | 정영기 | Gravy and manufacturing method thereof |
| KR101116011B1 (en) | 2011-05-02 | 2012-02-13 | 이경옥 | Method for processing bracken |
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| KR100294387B1 (en) * | 1998-07-21 | 2001-07-12 | 박유정 | Manufacturing method of wild vegetables |
| KR100864954B1 (en) | 2007-07-09 | 2008-10-22 | 최상근 | Processing method for long term storage of wild green |
| KR20100060966A (en) * | 2008-11-28 | 2010-06-07 | 정영기 | Gravy and manufacturing method thereof |
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