KR101259037B1 - MANUFACTURING METHOD OF Allium hookeri JANGAJJI - Google Patents
MANUFACTURING METHOD OF Allium hookeri JANGAJJI 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 삼채 장아찌의 제조방법에 관한 것으로, 더욱 상세하게는 삼채잎, 삼채꽃대 및 삼채뿌리를 소금물에 절인 후에 숙성시키는 삼채숙성단계, 상기 삼채숙성단계를 거친 삼채잎, 삼채꽃대 및 삼채뿌리에 함유된 수분을 제거하는 수분제거단계, 상기 수분제거단계를 거쳐 수분이 제거된 삼채잎, 삼채꽃대 및 삼채뿌리를 간장, 식초, 설탕 및 지장수와 혼합하고 가열하는 혼합가열단계, 상기 혼합가열단계를 거친 혼합물을 상온으로 냉각한 후에 삼채분말을 혼합하는 삼채분말혼합단계 및 상기 삼채분말혼합단계를 거쳐 삼채분말이 혼합된 혼합물을 저온에서 숙성하는 저온숙성단계로 이루어진다.More particularly, the present invention relates to a method for producing tripech, which comprises ripening the trifoliate, trifoliate, and trifoliate roots in salt water and then aging the trifoliate, the trifoliate, trifoliate, and trifoliate A mixing heating step of mixing and heating the three-leafed leaves, the three-leafed buds and the three-leafed roots removed with moisture through the water removing step, with the soy sauce, the vinegar, the sugar, And a low-temperature aging step of aging the mixed mixture of the triangular powder through the triangular powder mixing step of mixing the triangular powder after cooling the coarse mixture to room temperature and the triple-powder mixing step.
Description
본 발명은 삼채 장아찌의 제조방법에 관한 것으로, 더욱 상세하게는 항암작용, 정혈작용, 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지 등의 탁월한 효과를 나타내는 삼채 장아찌의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing a triangles of japanese peach which exhibits excellent effects such as anticancer action, blood purification, accelerating bowel movement, diabetic symptom improvement, atopic dermatitis and skin aging prevention.
본 발명은 삼채 장아찌의 제조방법에 관한 것으로, 더욱 상세하게는 항암작용, 정혈작용, 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지 등의 탁월한 효과를 나타내는 삼채 장아찌의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing a triangles of japanese peach which exhibits excellent effects such as anticancer action, blood purification, accelerating bowel movement, diabetic symptom improvement, atopic dermatitis and skin aging prevention.
일반적으로, 장아찌(jangajji or Pickled Vegetables)란 채소가 많은 철에 간장, 고추장, 된장 등에 넣어 저장하였다가 그 재료가 귀한 철에 쓰는 반찬으로 장과(醬瓜)라고도 한다.In general, jangajji (or pickled vegetables) is stored in a large amount of vegetables, such as soy sauce, hot pepper paste, and miso, and the material is called precious iron.
오랫동안 장류에 박아두었던 장아찌류는 먹기 직전 참기름, 설탕, 깨소금 등으로 다시 조미하여 맛을 더 내기도 하는데, 장아찌에 흔히 쓰이는 재료는 마늘, 마늘종, 깻잎, 무, 오이, 더덕 등이 있다.The pickles that have been put on the long time for long time can be seasoned again with sesame oil, sugar, sesame salt, etc., before eating. There are garlic, garlic, sesame leaf, radish, cucumber,
그러나, 종래의 밑반찬으로 이용되는 장아찌는 통상 밭에서 소출되는 채소류를 주재료로 하여 만들어지는 것으로 한정되고 있으며, 근래에는 음식에 대한 기호가 변화되고, 농업기술의 발달로 인하여 예전과는 달리 제철에 관계없이 신선한 채소를 상대적으로 손쉽게 구할 수 있어 과거에 비하여 장아찌에 대한 수요가 상당히 줄어들고 있는 문제점이 있었다.However, the pickled jjangjang which is used as a conventional side dish is limited to being made mainly from vegetables extracted from the field, and in recent years, there has been a change in the taste for food, and due to the development of agricultural technology, There is a problem that the demand for pickles is considerably reduced compared to the past.
또한, 현대인들은 건강에 대한 관심도가 높아지면서, 염분의 함량이 높은 염장식품류의 섭취를 꺼리는데, 종래에 장아찌의 경우 과도한 염분 사용으로 인해 당뇨병 환자 및 고혈압 환자들에게는 적당하지 않을 뿐만 아니라, 짠맛이 강해 식감이 떨어지는 등 관능적 특성이 불량하고 숙성 과정에서 장아찌 주재료 내의 엽록소 성분이 파괴 또는 이탈되어 본연의 색을 유지하지 못하는 등 영양적 특성과 시각적 특성 면에서도 매우 불리한 문제점이 있었다. In addition, modern people are reluctant to consume salty foods with high salinity due to their increased interest in health. In the past, in the case of pickles, excessive salt use is not suitable for diabetics and hypertensive patients, There is a disadvantage in terms of nutritional characteristics and visual characteristics, such that the sensory characteristics such as strong texture are decreased and the chlorophyll component in the main ingredients of the jjaji is destroyed or released during the aging process.
상기와 같은 문제점을 해결하고, 건강에 대한 현대인들의 욕구를 충족시키기 위해, 종래와 같이 통상적으로 밭에서 재배한 채소나 과일로 장아찌를 제조하는 방법 이외에 영양성분의 함량이 높고 기능성을 갖는 각종 채소류를 장아찌의 재료로 이용하고자 하는 연구가 활발하게 이루어지고 있다.
In order to solve the above problems and to meet the needs of modern people for health, in addition to a conventional method of producing pickles with vegetables or fruits cultivated in the fields as in the past, various vegetables having high nutritional content and having a function Researches to use as a material for pickles are being actively carried out.
본 발명의 목적은 항암작용, 정혈작용, 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지 등의 탁월한 효과를 나타내는 삼채 장아찌의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing triacylglycerol, which exhibits excellent effects such as anticancer action, blood circulation, stimulation of bowel movement, improvement of diabetic symptoms, alleviation of atopy and prevention of skin aging.
본 발명의 다른 목적은 나트륨의 함량이 낮아 짠맛이 적고 미네랄이 풍부하게 함유되어 있는 천일염을 사용하여 맛과 영양이 풍부하게 함유되어 있는 삼채 장아찌의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a method for producing a triangulated jangchae which is rich in taste and nutrition by using a sun-salt having a low sodium content and a low salty taste and rich in minerals.
본 발명의 목적은 삼채잎, 삼채꽃대 및 삼채뿌리를 소금물에 절인 후에 숙성시키는 삼채숙성단계, 상기 삼채숙성단계를 거친 삼채잎, 삼채꽃대 및 삼채뿌리에 함유된 수분을 제거하는 수분제거단계, 상기 수분제거단계를 거쳐 수분이 제거된 삼채잎, 삼채꽃대 및 삼채뿌리를 간장, 식초, 설탕 및 지장수와 혼합하고 가열하는 혼합가열단계, 상기 혼합가열단계를 거친 혼합물을 상온으로 냉각한 후에 삼채분말을 혼합하는 삼채분말혼합단계 및 상기 삼채분말혼합단계를 거쳐 삼채분말이 혼합된 혼합물을 저온에서 숙성하는 저온숙성단계로 이루어지는 것을 특징으로 하는 삼채 장아찌의 제조방법을 제공함에 의해 달성된다.The object of the present invention is to provide a method for preparing a rice cake, which comprises ripening a trifoliate, a trifoliate, and a trifoliate root in a brine, aging the trifoliate, ripening the moisture in the trifoliate, trifoliate, A mixed heating step of mixing and heating the three-leafed leaves, the three-leafed buds and the three-leafed buds of which the moisture has been removed through the water removal step with the soy sauce, the vinegar, the sugar and the persimmon, and heating the mixed mixture to room temperature, And a low temperature aging step of aging the mixture in which the triangular powder is mixed through the triangular powder mixing step and the low temperature aging step at a low temperature.
본 발명의 바람직한 특징에 따르면, 상기 소금물은 정제수 100 중량부 및 천일염 30 내지 50 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the brine is composed of 100 parts by weight of purified water and 30 to 50 parts by weight of salt of the sun.
본 발명의 더 바람직한 특징에 따르면, 상기 삼채숙성단계는 15 내지 25℃의 온도에서 4 내지 6시간 동안 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the above-described three-stage fermentation step is carried out at a temperature of 15 to 25 ° C for 4 to 6 hours.
본 발명의 더욱 바람직한 특징에 따르면, 상기 혼합가열단계는 상기 수분제거단계를 거친 삼채잎 100 중량부와 삼채꽃대 5 내지 15 중량부 및 삼채뿌리 20 내지 30 중량부를 간장 80 내지 100 중량부, 식초 3 내지 5 중량부, 설탕 80 내지 100 중량부 및 지장수 200 내지 300 중량부와 혼합하고 가열하여 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the mixing and heating step comprises mixing 100 parts by weight of the three-leafed leaves, 5 to 15 parts by weight of the three-leafed leaves and 20 to 30 parts by weight of the three- To 5 parts by weight, from 80 to 100 parts by weight of sugar and from 200 to 300 parts by weight of perspiration water and heating.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 혼합가열단계는 100℃의 온도에서 45 내지 75분 동안 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the mixed heating step is performed at a temperature of 100 ° C for 45 to 75 minutes.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 삼채분말혼합단계는 상기 혼합가열단계를 거친 혼합물 100 중량부 대비 삼채분말 10 내지 20 중량부를 혼합하여 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the triangular powder mixing step is performed by mixing 10 to 20 parts by weight of triangular powder with respect to 100 parts by weight of the mixture which has undergone the mixing and heating step.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 삼채분말은 삼채를 50 내지 60℃의 온도에서 70 내지 90 시간 동안 건조한 후에 분쇄하여 제조되는 것으로 한다.According to an even more preferred feature of the present invention, the triptych powder is prepared by pulverizing the triplex after drying for 70 to 90 hours at a temperature of 50 to 60 캜.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 저온숙성단계는 10 내지 15℃의 온도에서 25 내지 35일 동안 이루어지는 것으로 한다.
According to a further preferred feature of the present invention, the low temperature aging step is carried out at a temperature of 10 to 15 DEG C for 25 to 35 days.
본 발명에 따른 삼채 장아찌의 제조방법은 항암작용, 정혈작용, 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지 등의 탁월한 효과를 나타내는 삼채 장아찌를 제공하는 탁월한 효과를 나타낸다.The process for producing triamchillosis according to the present invention exhibits an excellent effect of providing triamchievae exhibiting excellent effects such as anti-cancer action, blood circulation, stimulation of bowel movement, improvement of diabetic symptoms, atopic dermatitis and skin aging prevention.
또한, 나트륨의 함량이 낮아 짠맛이 적고 미네랄이 풍부하게 함유되어 있는 천일염을 사용하여 맛과 영양이 풍부하게 함유되어 있는 삼채 장아찌를 제공하는 탁월한 효과를 나타낸다.
In addition, it exhibits an excellent effect of providing a flavor and nutritionally rich triangular pickling by using a sun salt which is low in sodium content and low in salty taste and rich in minerals.
도 1은 본 발명에 따른 삼채 장아찌의 제조방법을 나타낸 순서도이다.1 is a flowchart illustrating a method for manufacturing a triangular picket according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 삼채 장아찌의 제조방법은 삼채잎, 삼채꽃대 및 삼채뿌리를 소금물에 절인 후에 숙성시키는 삼채숙성단계(S101), 상기 삼채숙성단계(S101)를 거친 삼채잎, 삼채꽃대 및 삼채뿌리에 함유된 수분을 제거하는 수분제거단계(S103), 상기 수분제거단계(S103)를 거쳐 수분이 제거된 삼채잎, 삼채꽃대 및 삼채뿌리를 간장, 식초, 설탕 및 지장수와 혼합하고 가열하는 혼합가열단계(S105), 상기 혼합가열단계(S105)를 거친 혼합물을 상온으로 냉각한 후에 삼채분말을 혼합하는 삼채분말혼합단계(S107) 및 상기 삼채분말혼합단계(S107)를 거쳐 삼채분말이 혼합된 혼합물을 저온에서 숙성하는 저온숙성단계(S109)로 이루어진다.
The method for manufacturing the triangular pickled javanace according to the present invention comprises the following three steps: (1) ripening the trifoliate, trifoliate and trifoliate roots after pickling them in brine, (3) ripening the trifoliate, (3) ripening the trifoliate, A mixed heating step (S103) for removing water contained in the rice, a water-removing step (S103) for removing the water contained in the water, a mixing step (S103) for mixing and heating the three- (S105). After the mixed mixture is heated to the room temperature, the mixed powder is mixed with the triple powder (S107) and the triple powder mixing (S107) And a low-temperature aging step (S109) in which aging takes place at a low temperature.
상기 삼채숙성단계(S101)는 삼채잎, 삼채꽃대 및 삼채뿌리를 소금물에 절인 후에 숙성시키는 단계로, 삼채잎 100 중량부, 삼채꽃대 5 내지 15 중량부 및 삼채뿌리 20 내지 30 중량부를 잘게 파쇄한 후에, 소금물 130 내지 150 중량부에 침지한 후에 15 내지 25℃의 온도에서 4 내지 6시간 동안 숙성시키는 단계다.The above-mentioned three-season fermentation step (S101) is a step of ripening the three-leafed leaves, three-leafed buds and three-rooted buds in brine and then aging the leaves. 100 parts by weight of trifoliate leaves, 5 to 15 parts by weight of trifoliates and 20 to 30 parts by weight of three- After which it is immersed in 130 to 150 parts by weight of brine and then aged at a temperature of 15 to 25 DEG C for 4 to 6 hours.
상기 삼채잎, 삼채꽃대 및 삼채뿌리 파쇄하게 되면, 소금물에 절여지는 염장효율이 더욱 향상되며, 상기 저온숙성단계(S109)를 진행할 때, 숙석효율도 향상된다.When the trifoliate leaves, the trilobal tree, and the triple root are crushed, the salting efficiency of salt water is further improved, and the maturing efficiency is improved when the low temperature aging step (S109) is performed.
이때, 상기 삼채잎, 삼채꽃대 및 삼채뿌리의 파쇄크기는 특별히 한정되지 않고, 일반적인 장아찌의 크기정도로 파쇄되는 것이 바람직하다.At this time, the crushed size of the trilobate, the trilobal and the trilobal root is not particularly limited, and it is preferable that the trilobate is crushed to about the size of a common pickling.
이러한 삼채숙성단계(S101)를 통해 파쇄된 삼채잎, 삼채꽃대 및 삼채뿌리가 소금으로 염장되는데, 이때, 사용되는 상기 소금물은 정제수 100 중량부 및 천일염 30 내지 50 중량부를 혼합하여 이루어진다.In the above-described three-season fermentation step (S101), the shrubs, trifoliates and three-rooted roots are salted with salt, wherein the brine is used by mixing 100 parts by weight of purified water and 30 to 50 parts by weight of salt.
상기 천일염은 나트륨의 함량이 낮아 짠맛이 적고 미네랄이 풍부하게 함유되어 있어 취식자의 건강증진 효과를 나타내는 삼채 장아찌를 제공하는 역할을 한다.The sun-salt has a low content of sodium and a low salty taste and is rich in minerals, thereby providing a triple-pickled jellyfish which exhibits the health-promoting effect of the snack.
상기 삼채(三菜)는 뿌리부추라고도 하며, 뿌리, 잎 및 꽃대 등이 각종식품 에 다양하게 사용될 수 있으며, 학명이 알리움 후커리 (Allium hookeri)인데, 피를 맑게 해주고, 항암효능을 가진 다량의 유황성분이 마늘보다 6배 정도 많이 함유되어 있는 야채로, 이외에도 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지에 탁월한 효과를 나타낸다.The above-mentioned sanae (三 菜) is also called roots, and roots, leaves, and flower buds can be used in various foods, and the name Allium hookeri , which cleanse the blood and contains a large amount of sulfur components with anticancer activity, which is about six times as much as garlic. It also has an excellent effect in promoting bowel movement, improving diabetic symptoms, alleviating atopic dermatitis and preventing skin aging.
따라서, 삼채의 잎, 꽃대 및 뿌리로 제조되는 장아찌는 항암작용, 정혈작용, 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지 등의 탁월한 효과를 나타낸다.
Therefore, the pickles made of leaves, roots, and roots of trifoliate exhibit excellent effects such as anticancer action, blood circulation, stimulation of bowel movement, improvement of diabetic symptoms, atopic dermatitis and prevention of skin aging.
상기 수분제거단계(S103)는 상기 삼채숙성단계(S101)를 거친 삼채잎, 삼채꽃대 및 삼채뿌리에 함유된 수분을 제거하는 단계로, 상기 삼채숙성단계(S101)를 거친 삼채잎, 삼채꽃대 및 삼채뿌리를 소금물에서 건져내고, 마른 천 등으로 삼채잎, 삼채꽃대 및 삼채뿌리의 표면을 닦아 잔존하는 수분을 제거한 후에, 그늘에서 15 내지 20시간 동안 건조하는 과정으로 이루어진다.The moisture removing step (S103) is a step of removing moisture contained in the trifoliate leaves, the trilobal buds and the trilobbia roots after the trimming (S101), and the trilobate leaves, And removing the remaining water from the leaves of the trifoliate leaves, the trilobal buds and the trichotomous root with a dry cloth, and then drying in the shade for 15 to 20 hours.
수분이 제거된 삼채잎, 삼채꽃대 및 삼채뿌리를 그늘에서 건조하게 되면, 햇빛에 노출로 인해 삼채잎, 삼채꽃대 및 삼채뿌리가 변질되거나, 삼채잎, 삼채꽃대 및 삼채뿌리에 함유된 영양소가 파괴되는 것을 방지할 수 있다.
Drying of the three-leafed, three-leafed, and three-leafed roots removed in the shade results in degeneration of the trichomes, trichomes and trichomes due to exposure to sunlight, or destruction of nutrients contained in trilobates, Can be prevented.
상기 혼합가열단계(S105)는 상기 수분제거단계(S103)를 거쳐 수분이 제거된 삼채잎, 삼채꽃대 및 삼채뿌리를 간장, 식초, 설탕 및 지장수와 혼합하고 가열하는 단계로, 상기 수분제거단계(S103)를 거친 삼채잎 100 중량부, 삼채꽃대 5 내지 15 중량부 및 삼채뿌리 20 내지 30 중량부를 간장 80 내지 100 중량부, 식초 3 내지 5 중량부, 설탕 80 내지 100 중량부 및 지장수 200 내지 300 중량부 함께 혼합용기에 투입하여 혼합하고 100℃의 온도에서 45 내지 75분 동안 가열하여 이루어진다.The mixing and heating step (S105) is a step of mixing and heating the three-leafed leaves, the three-leafed buds, and the three-leafed buds, from which moisture has been removed through the water removal step (S103), with the soy sauce, vinegar, sugar, S103), 5 to 15 parts by weight of a trilobalaceae and 20 to 30 parts by weight of a trilobal root are mixed with 80 to 100 parts by weight of soy sauce, 3 to 5 parts by weight of vinegar, 80 to 100 parts by weight of sugar, and 200 to 300 And the mixture is heated at 100 DEG C for 45 to 75 minutes.
상기 혼합용기는 상기 삼채잎, 삼채꽃대, 삼채뿌리, 간장, 식초, 설탕 및 지장수를 혼합한 후에 100℃의 온도로 가열할 수 있는 것이라면 특별히 한정되지 않고, 어떠한 것이든 사용가능하다.The mixing vessel is not particularly limited as long as it can be heated to a temperature of 100 캜 after mixing the above-mentioned trifoliate leaves, three-leafed buds, three-rooted roots, soy sauce, vinegar, sugar and japonica.
이때, 상기 간장은 염분의 농도가 10 내지 15%인 것을 사용하는 것이 바람직한데, 간장의 염분 농도가 10% 미만인 경우 장아찌의 맛이 저하될 수 있으며, 염분의 농도가 15%를 초과하는 경우에는 짠맛이 지나치게 증가하게 되며, 취식자의 건강에 악영향을 미칠 수 있다.At this time, it is preferable to use the soy sauce having a salt concentration of 10 to 15%. If the salt concentration of the soy sauce is less than 10%, the taste of the pickled jar can be lowered. If the salt concentration exceeds 15% The salty taste is excessively increased, and it can adversely affect the health of the smoker.
또한, 상기 지장수는 정제수 100 중량부에 황토 25 내지 35 중량부를 혼합하고, 1시간 동안 10분에 한번씩 교반하여 혼합물을 제조한 후에, 24시간 방치하여 황토성분이 가라앉으면, 상등액을 취하여 얻어진 것을 사용하는 것이 바람직한데, 상기의 과정을 통해 제조된 지장수는 원적외선을 방출하여 세포의 생리작용을 활성화 시키며, 신진대사를 원활하게 하며, 혈관, 뼈, 손톱, 모발의 주요필수 성분인 규소가 풍부하게 함유되어 있으며, 황토 속의 카타리제 효모까지 섞여있어 독이 되는 과산화지질을 해독시켜 산성체질을 알칼리성 체질로 전환시켜주는 역할을 한다.
Further, the above-mentioned trap water is prepared by mixing 25 to 35 parts by weight of yellow loam with 100 parts by weight of purified water, stirring the mixture for 10 minutes once a day to prepare a mixture, and allowing the mixture to stand for 24 hours to obtain a supernatant It is preferable to use the above-mentioned process. The water-soluble polysaccharide produced by the above process emits far-infrared rays to activate the physiological action of the cells, smoothes the metabolism, and is rich in silicon as a main essential ingredient of blood vessels, bones, nails, And it is mixed with yeast of the cattarie in the loess, and it decodes the poisonous lipid peroxide and transforms the acidic constitution into the alkaline constitution.
상기 삼채분말혼합단계(S107)는 상기 혼합가열단계(S105)를 거친 혼합물을 상온으로 냉각한 후에 삼채분말을 혼합하는 단계로, 상기 혼합가열단계(S105)를 거친 혼합물 100 중량부 대비 삼채분말 10 내지 20 중량부를 혼합하여 이루어지는데, 삼채분말을 혼합하면 상기 혼합가열단계에서 삼채잎, 삼채꽃대 및 삼채뿌리에 함유되어 있는 영양소 중 일부가 파괴된 것을 보충할 수 있다.(S107) is a step of mixing the triple powder after cooling the mixture through the mixing and heating step (S105) to room temperature. The triple powder mixing step (S107) To 20 parts by weight. When the triple-layered powder is mixed, it is possible to compensate for the destruction of some of the nutrients contained in the trifoliate leaf, the trilobal tree, and the triple root in the mixed heating step.
이때, 상기 삼채분말은 삼채를 50 내지 60℃의 온도에서 70 내지 90 시간 동안 건조한 후에 분쇄하여 제조되는 것이 바람직한데, 이때, 상기 삼채의 건조온도가 50℃ 미만이면 건조과정이 제대로 진행되지 않고, 건조온도가 60℃를 초과하게 되면 삼채에 함유되어 있는 영양소가 파괴될 수 있다.When the drying temperature of the triplex is less than 50 ° C., the drying process is not proceeded properly. If the drying temperature of the triplex is less than 50 ° C., If the drying temperature exceeds 60 ° C, the nutrients contained in the tub can be destroyed.
또한, 상기 삼채의 건조시간이 70시간 미만이면 삼채에 함유되어 있는 수분이 완전하게 제거되지 않아, 보관기간이 짧아지며, 삼채의 건조시간이 90시간을 초과하게 되면 90시간 이내에 완전한 건조가 이루어진 상태의 삼채를 계속적으로 건조하게 되는 것이므로, 건조작업의 효율성이 저하된다.
If the drying time of the triangle is less than 70 hours, the moisture contained in the triangle is not completely removed and the storage period is shortened. When the drying time of the triangle exceeds 90 hours, complete drying is performed within 90 hours The drying efficiency of the drying operation is lowered.
전술한 저온숙성단계(S109)는 상기 삼채분말혼합단계(S107)를 거쳐 삼채분말이 혼합된 혼합물을 저온에서 숙성하는 단계로, 상기 삼채분말혼합단계(S107)를 거쳐 삼채분말이 혼합된 혼합물을 옹기에 투입하고, 10 내지 15℃의 온도에서 25 내지 35일 동안 숙성하는 단계다.In the low-temperature aging step (S109), the mixture in which the triangular powder is mixed through the triangular powder mixing step (S107) is aged at a low temperature. The triple powder mixing step (S107) And is aged for 25 to 35 days at a temperature of 10 to 15 占 폚.
상기 옹기는 상기 혼합물의 숙성효율을 더욱 향상시키는 역할을 하며, 이때, 상기 저온숙성단계에서 숙성온도가 10℃ 미만일 경우에는 숙성과정이 제대로 진행되지 않고, 상기 숙성온도가 15℃를 초과하게 되면 혼합물이 변질될 우려가 있다.
When the aging temperature is lower than 10 ° C, the aging process does not proceed properly. When the aging temperature is higher than 15 ° C, There is a fear that this may be altered.
상기의 저온숙성단계(S109)를 거치면 본 발명에 따른 삼채 장아찌의 제조방법이 완료되며, 이러한 제조방법을 통해 제조된 삼채 장아찌는 항암작용, 정혈작용, 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지 등의 탁월한 효과를 나타낸다.When the low-temperature aging step (S109) is performed, the method for manufacturing triangles of the present invention is completed, and the triangles of the present invention produced by the above-mentioned manufacturing method are excellent in anticancer action, hematopoiesis, promotion of bowel movement, improvement of diabetic symptoms, Anti-aging and the like.
또한, 나트륨의 함량이 낮아 짠맛이 적고 미네랄이 풍부하게 함유되어 있는 천일염을 사용하여 맛과 영양이 풍부하게 함유되어 취식자의 기호에 부합하며, 탁월한 건강증진 효과를 나타낸다.
In addition, it uses sodium salt, which is low in sodium content and low in salty taste and rich in minerals, and is rich in taste and nutrition, satisfying the taste of the user, and exhibits excellent health promoting effect.
S101 ; 삼채숙성단계
S103 ; 수분제거단계
S105 ; 혼합가열단계
S107 ; 삼채분말혼합단계
S109 ; 저온숙성단계S101; Triple ripening stage
S103; Water removal step
S105; Mixed heating stage
S107; Triple powder mixing step
S109; Low temperature aging step
Claims (8)
상기 삼채숙성단계를 거친 삼채잎, 삼채꽃대 및 삼채뿌리에 함유된 수분을 제거하는 수분제거단계;
상기 수분제거단계를 거쳐 수분이 제거된 삼채잎, 삼채꽃대 및 삼채뿌리를 간장, 식초, 설탕 및 지장수와 혼합하고 가열하는 혼합가열단계;
상기 혼합가열단계를 거친 혼합물을 상온으로 냉각한 후에 삼채분말을 혼합하는 삼채분말혼합단계; 및
상기 삼채분말혼합단계를 거쳐 삼채분말이 혼합된 혼합물을 저온에서 숙성하는 저온숙성단계;로 이루어지는 것을 특징으로 하는 삼채 장아찌의 제조방법.
A trifoliate stage in which the trifoliate leaves, the trilobal buds and the trilobal roots are pickled in brine and then ripened;
A water removing step of removing water contained in the trifoliate leaf, the trilobal flower bud,
A mixing heating step of mixing and heating the three-leafed leaves, the three-leafed buds and the three-leafed buds, which have been subjected to the water removal step, with moisture, with soy sauce, vinegar, sugar and jizo water;
Mixing the triple powder with the triple powder after cooling the mixture through the mixing and heating step to room temperature; And
And a low temperature aging step of aging the mixture in which the triangular powder is mixed through the triangular powder mixing step at a low temperature.
상기 소금물은 정제수 100 중량부 및 천일염 30 내지 50 중량부로 이루어지는 것을 특징으로 하는 삼채 장아찌의 제조방법.
The method according to claim 1,
Wherein the brine comprises 100 parts by weight of purified water and 30 to 50 parts by weight of salt of sunflower.
상기 삼채숙성단계는 15 내지 25℃의 온도에서 4 내지 6시간 동안 이루어지는 것을 특징으로 하는 삼채 장아찌의 제조방법.
The method according to claim 1,
Wherein the triple ripening step is performed at a temperature of 15 to 25 DEG C for 4 to 6 hours.
상기 혼합가열단계는 상기 수분제거단계를 거친 삼채잎 100 중량부와 삼채꽃대 5 내지 15 중량부 및 삼채뿌리 20 내지 30 중량부를 간장 80 내지 100 중량부, 식초 3 내지 5 중량부, 설탕 80 내지 100 중량부 및 지장수 200 내지 300 중량부와 혼합하고 가열하여 이루어지는 것을 특징으로 하는 삼채 장아찌의 제조방법.
The method according to claim 1,
Wherein the mixing and heating step comprises mixing 100 parts by weight of the three-leafed leaves, 5 to 15 parts by weight of the three-leafed buds and 20 to 30 parts by weight of the three-leafed buds with the soybean, 80 to 100 parts by weight of the liver, 3-5 parts by weight of the vinegar, By weight, and 200 to 300 parts by weight of the alumina, and heating the resulting mixture.
상기 혼합가열단계는 100℃의 온도에서 45 내지 75분 동안 이루어지는 것을 특징으로 하는 삼채 장아찌의 제조방법.
The method according to claim 1,
Wherein the mixing and heating step is performed at a temperature of 100 ° C for 45 to 75 minutes.
상기 삼채분말혼합단계는 상기 혼합가열단계를 거친 혼합물 100 중량부 대비 삼채분말 10 내지 20 중량부를 혼합하여 이루어지는 것을 특징으로 하는 삼채 장아찌의 제조방법.
The method according to claim 1,
Wherein the triple-powder mixing step is performed by mixing 10 to 20 parts by weight of triangular powder with respect to 100 parts by weight of the mixture which has undergone the mixing and heating step.
상기 삼채분말은 삼채를 50 내지 60℃의 온도에서 70 내지 90 시간 동안 건조한 후에 분쇄하여 제조되는 것을 특징으로 하는 삼채 장아찌의 제조방법
The method according to claim 1 or 6,
Characterized in that the triple-leaf powder is prepared by drying the triplex at a temperature of 50 to 60 DEG C for 70 to 90 hours and then pulverizing it.
상기 저온숙성단계는 10 내지 15℃의 온도에서 25 내지 35일 동안 이루어지는 것을 특징으로 하는 삼채 장아찌의 제조방법.The method according to claim 1,
Wherein the low temperature aging step is performed at a temperature of 10 to 15 DEG C for 25 to 35 days.
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| KR20150066048A (en) | 2013-12-06 | 2015-06-16 | 다정영농조합법인 | Manufacturing method of Red Allium hookeri using Allium hookeri root and Red Allium hookeri using Allium hookeri root manufactured by the same |
| KR101618121B1 (en) | 2015-11-05 | 2016-05-04 | 김미화 | persimmon leaves pickle manufacturing method using persimmon leaves in autumn |
| KR101771126B1 (en) | 2014-12-12 | 2017-08-24 | 나유선 | Sauce containing allium hookeri and process for the preparation thereof |
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| KR101441609B1 (en) * | 2013-04-05 | 2014-09-24 | 김호현 | Composition comprising extract of Allium hookeri for preventing or treating of metabolic diseases |
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| KR101405492B1 (en) | 2014-01-03 | 2014-06-11 | 김선영 | SALT COMPOSITON COATED BY Allium hookeri POWDER AND MANUFACTURING METHOD THEREOF |
| KR101771126B1 (en) | 2014-12-12 | 2017-08-24 | 나유선 | Sauce containing allium hookeri and process for the preparation thereof |
| KR101618121B1 (en) | 2015-11-05 | 2016-05-04 | 김미화 | persimmon leaves pickle manufacturing method using persimmon leaves in autumn |
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