KR102683022B1 - METHOD FOR MANUFACTURING SEASONING SAUCE FOR PORK USING Flammulina velutipes EXTRACT AND SEASONING SAUCE FOR PORK PRODUCED THEREBY - Google Patents
METHOD FOR MANUFACTURING SEASONING SAUCE FOR PORK USING Flammulina velutipes EXTRACT AND SEASONING SAUCE FOR PORK PRODUCED THEREBY Download PDFInfo
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- KR102683022B1 KR102683022B1 KR1020230161476A KR20230161476A KR102683022B1 KR 102683022 B1 KR102683022 B1 KR 102683022B1 KR 1020230161476 A KR1020230161476 A KR 1020230161476A KR 20230161476 A KR20230161476 A KR 20230161476A KR 102683022 B1 KR102683022 B1 KR 102683022B1
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Abstract
본 발명은 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법 및 이에 의해 제조된 돈육용 양념소스에 관한 것이다.
본 발명의 기술적 사상의 일 실시예에 따른 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법은, 팽이버섯 추출물을 준비하고, 혼합곡물 발효분말을 준비하며, 산야초 추출액을 준비하고, 간장소스를 준비하며, 무청발효분말을 준비하고, 상기 팽이버섯 추출물, 혼합곡물 발효분말, 산야초 추출액, 간장소스 및 무청발효분말을 포함하는 재료들을 혼합하여 혼합물을 제조하며, 상기 혼합물을 가열한 후 냉각하고 숙성하여 양념소스를 제조한다.
상기한 구성에 의해 본 발명의 기술적 사상의 다양한 실시예에 의한 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법은, 팽이버섯의 유효성분을 함유하는 양념소스를 제조함으로써, 팽이버섯의 독특한 맛, 향 및 영양성분을 돈육에 가미함과 동시에 돈육 특유의 잡냄새를 제거하여 섭취시 풍미를 증진시킬 수 있다.The present invention relates to a method for producing a seasoning sauce for pork using enoki mushroom extract and a seasoning sauce for pork produced thereby.
The method for producing seasoning sauce for pork using enoki mushroom extract according to an embodiment of the technical idea of the present invention includes preparing enoki mushroom extract, preparing mixed grain fermentation powder, preparing wild wildflower extract, and preparing soy sauce. Prepare fermented radish powder, prepare a mixture by mixing ingredients including the enoki mushroom extract, mixed grain fermented powder, wild wild herb extract, soy sauce sauce, and radish fermented powder. The mixture is heated, cooled, and aged. Make seasoning sauce.
According to the above-described configuration, the method for producing seasoning sauce for pork using enoki mushroom extract according to various embodiments of the technical idea of the present invention is to produce a seasoning sauce containing the active ingredients of enoki mushrooms, thereby producing the unique taste of enoki mushrooms, It can improve the flavor when consumed by adding flavor and nutrients to pork and at the same time removing pork's unique odor.
Description
본 발명은 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법 및 이에 의해 제조된 돈육용 양념소스에 관한 것으로서, 더욱 상세하게는 팽이버섯의 유효성분을 함유하는 양념소스를 제조함으로써, 팽이버섯의 독특한 맛, 향 및 영양성분을 돈육에 가미함과 동시에 돈육 특유의 잡냄새를 제거하여 섭취시 풍미를 증진시킬 수 있는 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법 및 이에 의해 제조된 돈육용 양념소스에 관한 것이다.The present invention relates to a method for producing a seasoning sauce for pork using an enoki mushroom extract and a seasoning sauce for pork produced thereby. More specifically, by manufacturing a seasoning sauce containing the active ingredients of enoki mushrooms, the unique properties of enoki mushrooms are obtained. Method for manufacturing seasoning sauce for pork using enoki mushroom extract, which can enhance the flavor when consumed by adding taste, aroma, and nutrients to pork while simultaneously removing unpleasant odors unique to pork, and seasoning sauce for pork produced thereby It's about.
일반적으로 돈육이라 불리우는 돼지고기는 다른 육류에 비하여 부드럽고, 지방의 함량이 풍부하여 열량을 많이 얻을 수 있는 식품으로서 여러 가지 요리에 폭넓게 이용되고 있다.Pork, commonly called pork, is softer than other meats and has a high fat content, so it is widely used in various dishes as a food that provides a lot of calories.
이러한 돈육에 함유된 지방은 그 융점이 사람의 체온에 비하여 낮아서 대기오염, 식수 등으로 자신도 모르게 인체내부에 축적된 수은이나 카드뮴, 납과 같은 중금속 공해물질을 체외로 배출시키는 해독작용을 하며, 시멘트, 모래, 자갈, 석재 같은 각종 건축용 자재를 생산 또는 가공하는 공장이나 탄광 등 미세 분진이 많이 발생하는 작업환경에 노출된 사람들이 먹을 경우 상기한 지방성분의 작용에 의하여 인체내에 흡입된 먼지가 흡수·배출되면서 진폐증을 예방하는 효과가 있는 것으로 알려져 있다.The fat contained in pork has a melting point lower than human body temperature, so it has a detoxifying effect by expelling heavy metal pollutants such as mercury, cadmium, and lead that have unknowingly accumulated inside the human body due to air pollution, drinking water, etc., out of the body. When people exposed to working environments where a lot of fine dust is generated, such as factories or coal mines that produce or process various building materials such as cement, sand, gravel, and stone, eat it, the inhaled dust is absorbed into the human body by the action of the above-mentioned fatty ingredients. ·It is known to be effective in preventing pneumoconiosis as it is excreted.
또한, 돈육에는 아라키돈산(Arachidonic acid)이나 리놀산(Linoleic acid)같은 불포화지방산이 가장 많이 들어 있기 때문에 즐겨 먹는 경우 혈관내벽에 콜레스테롤이 축적되는 것을 방지하며, 혈류를 왕성하게 하여 동맥경화증 및 고혈압 등의 성인병을 예방하는 역할을 한다.In addition, pork contains the most unsaturated fatty acids such as arachidonic acid and linoleic acid, so when eaten frequently, it prevents cholesterol from accumulating on the inner walls of blood vessels and promotes blood flow, preventing diseases such as arteriosclerosis and high blood pressure. It plays a role in preventing adult diseases.
그리고 돈육에는 다른 육류에 비하여 비타민 B군이 많이 들어 있고, 양질의 단백질과 각종 영양소가 골고루 함유되어 있기 때문에 즐겨 먹는 경우에 피부를 윤택하게 해주며, 인이나 칼륨 등이 풍부하게 함유되어 있고, 각종 미네랄이 풍부하게 함유되어 있어 어린이의 성장발육에 좋은 영향을 미치는 한편, 체내 흡수율이 높은 철분이 많이 들어 있기 때문에 철 결핍성 빈혈을 예방하는 역할을 하고, 메치오닌(Methionine) 성분이 다량으로 함유되어 있어 간장 보호와 피로회복에 좋은 것으로 알려진다.Pork contains a lot of B vitamins compared to other meats, and because it contains high-quality protein and various nutrients, it moisturizes the skin when eaten, and is rich in phosphorus and potassium, and is rich in various nutrients. It is rich in minerals and has a positive effect on children's growth and development. It also contains a lot of iron, which has a high absorption rate in the body, so it plays a role in preventing iron deficiency anemia. It also contains a large amount of methionine. It is known to be good for protecting the liver and relieving fatigue.
이와 같은 다양한 특장점에도 불구하고 돈육은 돼지가 죽은 후 근육이 경직되는 사후경직 현상이 발생하는데, 이러한 사후경직은 호흡이 정지되면서 산소가 공급되지 않아 근육에 포함되어 있는 글리코겐이 젖산이 되면서 근육은 물론 관절 등이 수축되는 것으로 고기가 딱딱해지고 맛이 저하된다. 또한, 돈육은 특유의 돈취(豚臭)를 가지며 얼마 먹지 않아 쉽게 물리게 되는 경향이 강해 소비를 촉진시키지 못하는 문제가 있었다.Despite these various features, pork suffers from the phenomenon of rigor mortis, in which the muscles become stiff after the pig dies. This rigor mortis occurs when breathing stops and oxygen is not supplied, so the glycogen contained in the muscles becomes lactic acid, which causes the muscles as well as the muscles to become stiff. As the joints contract, the meat becomes hard and its taste deteriorates. In addition, pork has a unique smell and tends to get bitten easily after eating it for a short period of time, which is a problem that does not promote consumption.
따라서, 근래에는 돈육의 육질 향상, 돈취 제거 및 콜레스테롤을 제거하여 건강에 유익한 돈육을 제공하기 위한 다양한 방법들을 개시하고 있다.Therefore, in recent years, various methods have been disclosed to provide pork that is beneficial to health by improving the meat quality of pork, removing pork odor, and removing cholesterol.
예를 들어, 국내공개특허 제10-2001-19344호에는 영귤 시럽 및 초피 농축액을 더 포함하는 돼지 갈비 양념액에 관하여 기술하고 있으며, 이는 돼지 갈비의 이취를 제거하고 육질을 보존하며 유해 미생물을 억제하는 것을 내용으로 하고 있다. 또한, 국내등록특허 제10-326734호는 각종 양념을 넣은 양념장에 수용성 광물이온으로 된 캐리어와 향신료를 첨가하여 조제양념이 육류에 신속하게 침투하도록 하는 육류용 조제양념에 관하여 기술하고 있으며, 이는 수용성 광물이온의 사용으로 향신료 등이 특히 백색육에 급속하게 침투하도록 하여 양념의 숙성시간을 단축하도록 하는 것을 내용으로 하고 있다.For example, Domestic Patent Publication No. 10-2001-19344 describes a pork rib seasoning solution further comprising citrus syrup and vinegar extract, which removes off-flavor from pork ribs, preserves meat quality, and inhibits harmful microorganisms. The content is what it does. In addition, Domestic Patent No. 10-326734 describes a prepared seasoning for meat that allows the prepared seasoning to quickly penetrate into the meat by adding a carrier and spices made of water-soluble mineral ions to a marinade containing various seasonings, which is water-soluble. The purpose is to shorten the maturation time of the seasoning by using mineral ions to allow spices to penetrate rapidly, especially into white meat.
그러나 상기와 같은 종래의 기술은 돈육의 잡냄새를 어느 정도 제거하고 숙성시간을 어느 정도 단축시킨다는 개선점이 있었으나, 잡냄새를 줄이고 숙성시간을 단축시키다 보니 숙성된 고기의 육질이 떨어지고 고기의 끈기가 없어져 쉽게 부서지듯 떨어져 나갈 뿐만이 아니라 풍미가 저하되는 문제점이 있었다.However, the conventional technology as described above had improvements in that it removed the unpleasant odor of pork to some extent and shortened the ripening time to a certain extent, but as the unpleasant odor was reduced and the ripening time was shortened, the meat quality of the aged meat deteriorated and the meat lost its stickiness. There was a problem that not only did it fall apart easily, but the flavor deteriorated.
본 발명이 해결하고자 하는 과제는, 팽이버섯의 유효성분을 함유하는 양념소스를 제조함으로써, 팽이버섯의 독특한 맛, 향 및 영양성분을 돈육에 가미함과 동시에 돈육 특유의 잡냄새를 제거하여 섭취시 풍미를 증진시킬 수 있는 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법 및 이에 의해 제조된 돈육용 양념소스를 제공하는데 있다.The problem to be solved by the present invention is to manufacture a seasoning sauce containing the active ingredients of enoki mushrooms, thereby adding the unique taste, aroma, and nutrients of enoki mushrooms to pork while removing the unpleasant odor unique to pork, making it easier to consume when consumed. The aim is to provide a method for manufacturing seasoning sauce for pork using enoki mushroom extract, which can enhance flavor, and a seasoning sauce for pork manufactured thereby.
또한, 본 발명이 해결하고자 하는 과제는, 팽이버섯이 갖는 영양학적 효능과 풍미를 손상시키지 않으면서 돈육의 연육작용을 촉진하여 부드러운 육질의 돈육을 제조할 수 있고 돈육의 누린내 및 잡내는 제어하면서 감칠맛과 풍미를 증진시켜 건강 지향적인 현대 소비자의 기호도를 충족시킬 수 있는 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법 및 이에 의해 제조된 돈육용 양념소스를 제공하는데 있다.In addition, the problem to be solved by the present invention is to promote the tenderizing action of pork without compromising the nutritional efficacy and flavor of enoki mushrooms, thereby producing soft pork, and to control the odor and odor of pork while maintaining umami taste. The purpose of the present invention is to provide a method for manufacturing a seasoning sauce for pork using enoki mushroom extract that can satisfy the preferences of health-oriented modern consumers by improving taste and flavor, and a seasoning sauce for pork manufactured thereby.
본 발명이 해결하고자 하는 다양한 과제들은 이상에서 언급한 과제들에 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
본 발명의 기술적 사상의 일 실시예에서는 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법을 개시한다.In one embodiment of the technical idea of the present invention, a method for producing seasoning sauce for pork using enoki mushroom extract is disclosed.
상기 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법은, 팽이버섯 추출물을 준비하고, 혼합곡물 발효분말을 준비하며, 산야초 추출액을 준비하고, 간장소스를 준비하며, 무청발효분말을 준비하고, 상기 팽이버섯 추출물, 혼합곡물 발효분말, 산야초 추출액, 간장소스 및 무청발효분말을 포함하는 재료들을 혼합하여 혼합물을 제조하며, 상기 혼합물을 가열한 후 냉각하고 숙성하여 양념소스를 제조한다.The method for producing seasoning sauce for pork using the enoki mushroom extract includes preparing enoki mushroom extract, preparing mixed grain fermentation powder, preparing wild wildflower extract, preparing soy sauce sauce, preparing radish fermented powder, and A mixture is prepared by mixing ingredients including enoki mushroom extract, mixed grain fermentation powder, wild wild herb extract, soy sauce, and radish fermentation powder, and the mixture is heated, cooled, and aged to prepare a seasoning sauce.
또한, 본 발명의 기술적 사상의 다른 실시예에서는 상기 방법으로 제조된 팽이버섯 추출물을 이용한 돈육용 양념소스를 개시한다.In addition, in another embodiment of the technical idea of the present invention, a seasoning sauce for pork using the enoki mushroom extract prepared by the above method is disclosed.
기타 실시예들의 구체적인 사항들은 상세한 설명에 포함되어 있다.Specific details of other embodiments are included in the detailed description.
본 발명의 기술적 사상의 다양한 실시예에 의한 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법은, 팽이버섯의 유효성분을 함유하는 양념소스를 제조함으로써, 팽이버섯의 독특한 맛, 향 및 영양성분을 돈육에 가미함과 동시에 돈육 특유의 잡냄새를 제거하여 섭취시 풍미를 증진시킬 수 있다.The method for producing seasoning sauce for pork using enoki mushroom extract according to various embodiments of the technical idea of the present invention is to produce a seasoning sauce containing the active ingredients of enoki mushrooms, thereby retaining the unique taste, aroma, and nutritional components of enoki mushrooms. By adding it to pork, it can improve the flavor when consumed by removing the pork's unique odor.
또한, 본 발명의 기술적 사상의 다양한 실시예에 의한 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법은, 팽이버섯이 갖는 영양학적 효능과 풍미를 손상시키지 않으면서 돈육의 연육작용을 촉진하여 부드러운 육질의 돈육을 제조할 수 있고 돈육의 누린내 및 잡내는 제어하면서 감칠맛과 풍미를 증진시켜 건강 지향적인 현대 소비자의 기호도를 충족시킬 수 있는 돈육용 양념소스를 제조할 수 있다.In addition, the method for producing seasoning sauce for pork using enoki mushroom extract according to various embodiments of the technical idea of the present invention promotes tenderizing action of pork without compromising the nutritional efficacy and flavor of enoki mushrooms, resulting in soft meat quality. It is possible to manufacture pork and to manufacture a seasoning sauce for pork that can satisfy the preferences of modern, health-oriented consumers by controlling the smell and odor of pork while improving umami and flavor.
본 발명의 기술적 사상의 다양한 실시예는, 구체적으로 언급되지 않은 다양한 효과를 제공할 수 있다는 것이 충분히 이해될 수 있을 것이다.It will be fully understood that various embodiments of the technical idea of the present invention can provide various effects that are not specifically mentioned.
도 1은 본 발명의 기술적 사상의 일 실시예에 따라 제조된 돈육용 양념소스의 일 예를 보여주는 사진이다.Figure 1 is a photograph showing an example of a seasoning sauce for pork manufactured according to an embodiment of the technical idea of the present invention.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예를 참조하면 명확해질 것이다. 그러나 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 제공되는 것이다.The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.
본 출원에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다.The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미가 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미가 있는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the present application, should not be interpreted as having an ideal or excessively formal meaning. No.
이하, 첨부된 도면을 참조하여 본 발명의 기술적 사상의 일 실시예에 따른 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법에 대하여 바람직한 실시예를 들어 상세하게 설명한다.Hereinafter, with reference to the attached drawings, a method for manufacturing seasoning sauce for pork using enoki mushroom extract according to an embodiment of the technical idea of the present invention will be described in detail with preferred embodiments.
도 1은 본 발명의 기술적 사상의 일 실시예에 따라 제조된 돈육용 양념소스의 일 예를 보여주는 사진이다.Figure 1 is a photograph showing an example of a seasoning sauce for pork manufactured according to an embodiment of the technical idea of the present invention.
도 1을 참조하면, 본 발명의 기술적 사상의 일 실시예에 따른 팽이버섯 추출물을 이용한 돈육용 양념은 하기의 방법으로 제조될 수 있다.Referring to Figure 1, a seasoning for pork using enoki mushroom extract according to an embodiment of the technical idea of the present invention can be produced by the following method.
먼저, 팽이버섯 추출물을 준비할 수 있다.First, you can prepare enoki mushroom extract.
상기 팽이버섯 추출물은 하기의 방법으로 제조된 팽이버섯 추출물이 사용될 수 있다.The enoki mushroom extract may be an enoki mushroom extract prepared by the following method.
먼저, 상기 팽이버섯 추출물을 제조하기 위하여, 팽이버섯을 준비한 후 세척할 수 있다.First, in order to prepare the enoki mushroom extract, enoki mushrooms can be prepared and then washed.
상기 팽이버섯(flammulina velutipes)은 늦가을부터 이듬해 봄까지 각종 활엽수의 고목줄기나 그루터기에서 군생하는 버섯으로, 야생종은 희미한 황갈색 또는 암갈색을 띄며 시판되는 팽이버섯은 균상재배에 의한 것으로 콩나물 모양으로 갓이 열려 있지 않고 자루가 길며 백색이나 크림색을 띈다.The enoki mushrooms (flammulina velutipes) are mushrooms that grow in groups on old tree trunks or stumps of various broad-leaved trees from late fall to spring of the following year. Wild species are pale yellow or dark brown in color, and commercially available enoki mushrooms are cultivated on fungi and have caps that open in the shape of bean sprouts. It has a long stalk and is white or cream colored.
이러한 팽이버섯은 90%정도가 수분이고 나머지 성분으로 단백질, 지방질, 당질, 섬유, 칼륨, 인, 비타민 등이 함유되어 있으며, 팽이버섯의 몸체는 세포벽으로 덮여 있으며 세포벽에는 셀룰로오스와 키틴, 키토산, 푸코스(fucose), 아라비노스(arabinose), 마노스(mannose) 등의 다당류나 단당류 성분이 함유되어 있는데, 이중 키토산에는 β-글루칸이 다량 함유되어 있어 인체 면역기능을 활성화하여 암세포의 증식과 재발을 억제하고 혈당과 혈중 콜레스테롤을 감소시키며 지질대사를 개선하여 체지방형성과 축적을 억제하고 혈소판 응집억제작용을 통해 혈액흐름을 촉진시키는 혈행개선효과가 있다.These enoki mushrooms are about 90% water, and the remaining ingredients contain protein, fat, sugar, fiber, potassium, phosphorus, vitamins, etc. The body of the enoki mushroom is covered with a cell wall, which contains cellulose, chitin, chitosan, and fumarole. It contains polysaccharides and monosaccharides such as fucose, arabinose, and mannose. Among them, chitosan contains a large amount of β-glucan, which activates the body's immune function and prevents the proliferation and recurrence of cancer cells. It has the effect of improving blood circulation by suppressing blood sugar and blood cholesterol, suppressing body fat formation and accumulation by improving lipid metabolism, and promoting blood flow by inhibiting platelet aggregation.
또한, 팽이버섯에는 식이섬유가 다량 함유되어 있어 장내 자극을 통해 배설력을 높여주면서 지방이 체내에 흡수되기 전에 배설시켜 내장지방을 감소시키고 피부 보습성분인 트레할로스(trehalose)라는 당분이 포함되어 있어 피부에 유익한 작용을 하는 것으로 알려져 있다.In addition, enoki mushrooms contain a large amount of dietary fiber, which increases excretion by stimulating the intestines, reduces visceral fat by excreting fat before it is absorbed into the body, and contains a sugar called trehalose, a skin moisturizing ingredient, which helps keep the skin healthy. It is known to have beneficial effects on
다음으로, 상기 세척된 팽이버섯을 일정한 길이로 절단할 수 있다.Next, the washed enoki mushrooms can be cut to a certain length.
예를 들어, 상기 팽이버섯의 절단은 상기 세척된 팽이버섯을 5 내지 25mm 길이 단위로 절단할 수 있고, 본 발명의 기술적 사상은 이에 한정되는 것은 아니고 다양한 길이 단위로 팽이버섯을 절단하여 사용하는 것을 포함할 수 있다.For example, when cutting the enoki mushrooms, the washed enoki mushrooms can be cut into 5 to 25 mm length units, and the technical idea of the present invention is not limited to this, but includes cutting and using the enoki mushrooms into various length units. It can be included.
그 다음으로, 상기 절단된 팽이버섯을 수증기로 가열하여 증숙할 수 있다.Next, the cut enoki mushrooms can be heated and steamed with steam.
상기 증숙은 상기 절단된 팽이버섯을 110 내지 130℃ 온도에서 1 내지 10분 동안 수증기로 가열하여 증숙함으로써 수행될 수 있다.The steaming may be performed by steaming the cut enoki mushrooms by heating them with steam at a temperature of 110 to 130° C. for 1 to 10 minutes.
이어서, 상기 증숙된 팽이버섯을 가열하여 구워 로스팅할 수 있다.Subsequently, the steamed enoki mushrooms can be heated and roasted.
상기 로스팅은 상기 증숙된 팽이버섯을 로스팅 장치를 이용하여 130 내지 150℃ 온도에서 1 내지 3분 동안 구워줌으로써 수행될 수 있는데, 상기 증숙된 팽이버섯을 로스팅함으로써 팽이버섯의 향과 풍미가 증진될 수 있다.The roasting may be performed by roasting the steamed enoki mushrooms at a temperature of 130 to 150° C. for 1 to 3 minutes using a roasting device. By roasting the steamed enoki mushrooms, the aroma and flavor of the enoki mushrooms can be improved. there is.
다음으로, 상기 로스팅된 팽이버섯을 숙성하여 숙성팽이버섯을 제조할 수 있다.Next, the roasted enoki mushrooms can be aged to produce aged enoki mushrooms.
상기 숙성팽이버섯은 상기 로스팅된 팽이버섯을 8 내지 12℃ 온도에서 5 내지 15시간 동안 보관하여 숙성함으로써, 조직감이 개선되고 물성이 안정화된 숙성버섯을 제조할 수 있다.The aged enoki mushrooms can be produced by storing and maturing the roasted enoki mushrooms at a temperature of 8 to 12°C for 5 to 15 hours, thereby improving the texture and stabilizing the physical properties.
그 다음으로, 상기 숙성팽이버섯을 열수추출하여 팽이버섯 추출물을 제조할 수 있다.Next, the aged enoki mushrooms can be subjected to hot water extraction to produce enoki mushroom extract.
상기 팽이버섯 추출물은 상기 숙성팽이버섯 전체 함량 100 중량부에 대해, 정제수 1,800 내지 2,200 중량부의 중량 비율로 혼합한 후 90 내지 95℃ 온도에서 3 내지 7시간 동안 가열하고, 이후 체를 이용하여 상기 숙성팽이버섯 고형물을 분리하여 제거함으로써 제조될 수 있다.The enoki mushroom extract is mixed at a weight ratio of 1,800 to 2,200 parts by weight of purified water based on 100 parts by weight of the total content of the aged enoki mushrooms, heated at a temperature of 90 to 95 ° C. for 3 to 7 hours, and then aged using a sieve. It can be prepared by separating and removing enoki mushroom solids.
다음으로, 혼합곡물 발효분말을 준비할 수 있다.Next, mixed grain fermentation powder can be prepared.
상기 혼합곡물 발효분말은 하기의 방법으로 제조된 혼합곡물 발효분말이 사용될 수 있다.The mixed grain fermented powder may be a mixed grain fermented powder prepared by the following method.
상기 혼합곡물 발효분말을 제조하기 위하여, 먼저, 곡물들을 준비할 수 있다.To prepare the mixed grain fermentation powder, first, grains can be prepared.
상기 곡물로는 옥수수, 현미, 콩, 검은깨 및 귀리가 준비될 수 있다.The grains may include corn, brown rice, beans, black sesame seeds, and oats.
상기 옥수수(Zea mays L.)는 벼과에 속하는 열대성 작물로서, 동양권에서는 식용이외에 한약재로도 이용된다. 약용으로는 옥수수 뿌리와 잎은 소변이 찔끔거리는 것과 요석(尿石)이 있어 아픈 증상을 치료하는데 사용하였다. 또한, 옥수수 겨 또는 수염은 페놀산(ferulic acid), 쿠마르산(coumaric acid), 디페룰로일푸트레신(N,N-diferuloylputrescine), 디쿠마일푸트레신(N,Ndicoumaroylputrescine), 카로티노이드계(carotenoids), 피토스테롤(phytosterols), 섬유질(corn fiber), 메이신(maysin) 등의 생리활성 성분을 포함하여 항암, 항고혈압, 항당뇨, 항산화, 항비만 및 항노화 등에 활성을 나타내는 것으로 알려져 있다.The corn (Zea mays L.) is a tropical crop belonging to the Poaceae family, and is used not only as food but also as an herbal medicine in the Eastern region. For medicinal purposes, corn roots and leaves were used to treat painful symptoms such as stinging urine and urinary stones. In addition, corn bran or silk contains phenolic acid, coumaric acid, N,N-diferuloylputrescine, N,Ndicoumaroylputrescine, and carotenoids. ), phytosterols, corn fiber, maysin, etc., and are known to have anti-cancer, anti-hypertensive, anti-diabetic, antioxidant, anti-obesity, and anti-aging activities.
상기 현미(Brown rice)는 자연 상태의 섬유소, 회분과 비타민이 그대로 남아있는 점이 도정미보다 영양 생리학적으로 우수하여 혈중 콜레스테롤 감소, 당뇨병 예방 및 치료, 변비 및 대장암 예방, 피부 미용 개선 등의 효과를 나타낸다. 현미에는 ferulic acid 같은 강한 항산화제가 다량 함유되어 있어 쉽게 산화되지 않는 것으로 알려져 있다.The brown rice is nutritionally and physiologically superior to milled rice in that it retains its natural fiber, ash and vitamins, and has effects such as reducing blood cholesterol, preventing and treating diabetes, preventing constipation and colon cancer, and improving skin beauty. represents. Brown rice is known to contain a large amount of strong antioxidants such as ferulic acid and is not easily oxidized.
상기 콩은 단순히 영양가가 높은 건강식품의 차원을 넘어 질병 예방식품으로 자리를 잡아가고 있는데, 콩은 지금까지 암, 심장질환, 골다공증, 신장질환 등에서 탁월한 예방효과가 있어 생리활성 기능과 관련이 깊은 것으로 검증되었다. 콩에 들어있는 영양소로는 레시틴, 이소플라본, 식이섬유, 올리고당, 비타민E 등이 있다. 레시틴은 사포닌 혈관 침착 콜레스테롤 감소, 두뇌활동 자극, 치매예방, 동맥경화 예방의 효능이 있고, 콩에만 특이적으로 풍부하게 들어있는 이소플라본은 항암효과 외에도 골다공증, 신부전, 신장질환 등과 같은 만성질환의 예방에 탁월한 효과를 나타내며, 식이섬유는 대장을 튼튼하게 하고 변비에 탁월한 효능이 있다. 올리고당은 비피더스균의 활동을 도와 비만을 억제하고 비타민E는 활성산소 소거 및 기미방지 등의 효능을 갖는다. 이들 영양소 외에도 콩단백질 분해물인 펩타이드, 트립신 저해제, 피트산(Phytic acid, Inositol hexakisphosphate), 사포닌 등이 있다.The soybeans are going beyond simply being a highly nutritious health food and are becoming established as a disease prevention food. Soybeans have been shown to have excellent preventive effects against cancer, heart disease, osteoporosis, kidney disease, etc., and are therefore closely related to physiological activity. Verified. Nutrients contained in soybeans include lecithin, isoflavones, dietary fiber, oligosaccharides, and vitamin E. Lecithin is effective in reducing saponin blood vessel deposition, cholesterol, stimulating brain activity, preventing dementia, and preventing arteriosclerosis, and isoflavones, which are found in abundance only in soybeans, not only have anti-cancer effects, but also prevent chronic diseases such as osteoporosis, renal failure, and kidney disease. Dietary fiber strengthens the large intestine and has excellent effects on constipation. Oligosaccharides suppress obesity by helping the activity of bifidobacteria, and vitamin E has effects such as scavenging free radicals and preventing dark spots. In addition to these nutrients, there are peptides that are soy protein breakdown products, trypsin inhibitors, phytic acid (Inositol hexakisphosphate), and saponins.
상기 콩단백질은 아미노산 조성이 동물성 단백질과 유사하며 특히 라이신(lysine)의 함량이 높으므로 라이신이 부족한 곡류 위주의 식생활을 하는 지역에서 콩은 우수한 단백질 공급원식품으로 권장된다. 특히, 우리나라와 같이 동물성 단백질의 섭취량이 적은 나라에서는 동물성 단백질을 대신하는 단백질 공급원으로서 콩이 많이 이용되고 있으며, 콩을 가공하여 만든 대표적인 가공식품의 하나가 두부이다.The soy protein has an amino acid composition similar to that of animal protein and has a particularly high lysine content, so soybeans are recommended as an excellent protein source in areas where diets focus on grains lacking lysine. In particular, in countries where animal protein intake is low, such as Korea, soybeans are widely used as a protein source to replace animal protein, and one of the representative processed foods made by processing soybeans is tofu.
예를 들어, 상기 콩으로는 검은콩이 이용될 수 있는데, 상기 검은콩은 흑대두(黑大豆)라고도 하며, 특정한 한 종류의 콩을 가리키는 것이 아니라 검은 빛을 띠는 콩을 통칭하여 일컫는 것이다.For example, black beans can be used as the soybean. The black soybean is also called black soybean (黑大豆), and does not refer to a specific type of soybean, but refers to all black beans as a whole.
상기 검은콩은 일반 콩과 비교하면 영양소의 함량은 비슷하지만, 노화방지 성분이 4배 가량 높고, 성인병 예방과 다이어트에 효과가 있다고 알려지면서 다양한 건강식품으로 사용되고 있는 것이다. 또한, 상기 검은콩은 신장을 다스리고 부종을 없애며, 혈액순환을 원활하게 하여 모든 약의 독을 풀어주는 것으로 알려져 있으며, 또한, 모발을 성장시키는 성분(시스테인)이 함유되어 있어 탈모를 예방하는 데도 효과가 있고, 꾸준히 복용하는 경우에는 신장과 방광의 기능을 원활하게 이루도록 하는 효과가 있는 것이다.Compared to regular beans, black beans have a similar nutrient content, but their anti-aging properties are about four times higher, and they are known to be effective in preventing adult diseases and dieting, so they are used as a variety of health foods. In addition, black beans are known to control the kidneys, eliminate edema, and smooth blood circulation to relieve poisons from all drugs. Additionally, they contain a hair growth ingredient (cysteine), which is effective in preventing hair loss. If taken consistently, it has the effect of ensuring smooth functioning of the kidneys and bladder.
상기 검은깨(Sesami indicum)는 참깨와 학명은 같으나, 색 및 구성 성분에서 차이를 나타낸다. 상기 검은깨는 거승, 검정깨, 흑임자 등이라고도 불리우며, 식용과 약용으로 이용되어 왔다. 검정깨에는 다량의 단백질 및 지방이 포함되어 있고, 레시틴, 칼슘, 인, 철분, 비타민 B와 비타민 E, 섬유질, 철분 및 칼슘이 풍부한 것으로 알려져 있다.The black sesame (Sesami indicum) has the same scientific name as sesame, but differs in color and composition. The black sesame seeds are also called geoseung, black sesame seeds, black sesame seeds, etc., and have been used for edible and medicinal purposes. Black sesame seeds contain a large amount of protein and fat and are known to be rich in lecithin, calcium, phosphorus, iron, vitamin B and vitamin E, fiber, iron and calcium.
상기 귀리는 탄수화물(21.7%), 단백질(14.3%), 지방질 등과 무기질, 비타민을 함유하고 있다. 귀리의 단백질은 쌀의 2배 정도이며, 라이신 등의 필수 아미노산이 많이 들어있다. 귀리에는 수용성 섬유질이 풍부해 콜레스테롤을 감소시키고, 심혈관 질환을 예방하는 폴리페놀 등의 항산화 성분이 풍부해 성인병 예방에도 도움을 준다. 또한, 귀리의 베타글루칸 성분은 우리 몸속에서 숙변을 제거하고 장 내 노폐물을 배출시키는 효능이 있어 다이어트에도 효과적이다. 현미의 4배가 넘는 칼슘을 함유한 귀리는 성장기 어린이들의 성장 발육에도 도움을 주는 영양 식품이다. The oats contain carbohydrates (21.7%), proteins (14.3%), fats, minerals, and vitamins. The protein of oats is about twice that of rice, and it contains many essential amino acids such as lysine. Oats are rich in soluble fiber, which reduces cholesterol, and are rich in antioxidants such as polyphenols, which prevent cardiovascular disease, helping prevent adult diseases. In addition, the beta-glucan component of oats has the effect of removing stool from the body and expelling waste from the intestines, making it effective in dieting. Oats, which contain more than four times more calcium than brown rice, are a nutritious food that helps with the growth and development of growing children.
다음으로, 상기 준비된 곡물을 일정한 중량 비율로 혼합하여 혼합곡물을 제조할 수 있다.Next, mixed grains can be produced by mixing the prepared grains at a constant weight ratio.
상기 혼합곡물은 옥수수, 현미, 콩, 검은깨 및 귀리가 1:1:1:0.5:1의 중량 비율로 혼합되어 제조될 수 있다.The mixed grain can be prepared by mixing corn, brown rice, beans, black sesame seeds, and oats at a weight ratio of 1:1:1:0.5:1.
그 다음으로, 상기 혼합곡물을 분쇄하여 혼합곡물 분말을 제조할 수 있다.Next, the mixed grains can be pulverized to produce mixed grain powder.
상기 혼합곡물의 분쇄는 공지의 분쇄기를 이용하여 분쇄함으로써 수행될 수 있는데, 분쇄기를 이용한 분쇄의 구성은 공지의 기술인 바, 설명의 편의 및 본 발명의 기술적 사상의 명확성을 위하여 이에 대한 구체적인 설명은 생략하기로 한다.The grinding of the mixed grains can be performed by grinding using a known grinder. Since the composition of grinding using a grinder is a known technique, detailed description thereof is omitted for convenience of explanation and clarity of the technical idea of the present invention. I decided to do it.
이어서, 상기 혼합곡물 분말에 스피룰리나 분말을 혼합하여 혼합곡물 기주(寄主)를 제조할 수 있다.Next, a mixed grain host can be prepared by mixing spirulina powder with the mixed grain powder.
상기 혼합곡물 분말에 스피룰리나 분말을 혼합하여 혼합곡물 기주(寄主)를 제조함으로써, 상기 혼합곡물 기주(寄主)를 포함하는 배지에서 재배되는 동충하초에 영양성분을 충분히 제공할 수 있는데, 상기 혼합곡물 분말 전체 함량 100 중량부에 대해, 상기 스피룰리나 분말 5 내지 15 중량부의 중량 비율로 혼합함으로써 혼합곡물 기주(寄主)를 제조할 수 있다.By mixing spirulina powder with the mixed grain powder to prepare a mixed grain host, sufficient nutrients can be provided to Cordyceps sinensis grown in a medium containing the mixed grain host, and the entire mixed grain powder can be provided. A mixed grain host can be produced by mixing 5 to 15 parts by weight of the spirulina powder with respect to the content of 100 parts by weight.
상기 스피룰리나(spirulina)는 남조류의 나선형 다세포 미생물로, 엽록소, 피코시안 색소가 있어 광합성을 하는데, 에티오피아가 원산이며, 단백질 함유량이 60% 이상으로 클로렐라 등과 함께 미래의 단백질원으로 주목되고 있다. 현재 약 30종이 알려져 있으며, 열대 지방의 염호(鹽湖)에 자생한다. 스피룰리나는 사이아노박테리아의 일종으로 해수와 염도가 높고 강한 알칼리성을 지닌 열대지방의 더운 물에서 번식하며, 식물과 동물의 혼합 형태이다.Spirulina is a spiral-shaped multicellular microorganism of blue-green algae that photosynthesizes because it contains chlorophyll and picocyanin pigments. It is native to Ethiopia and has a protein content of over 60%, so it is attracting attention as a future protein source along with chlorella. Currently, about 30 species are known, and they grow naturally in salt lakes in tropical regions. Spirulina is a type of cyanobacteria that grows in seawater and hot water in tropical regions with high salinity and strong alkalinity, and is a mixture of plants and animals.
상기 스피룰리나의 구성 성분은 단백질 60~70%, 지질 6~9%, 탄수화물 15~20%로 이루어져 있으며, 비타민, 무기질, 섬유소 등을 함유하고 있고, 카로티노이드, 클로로필, 피코시안 등의 색소가 들어 있다. 필수아미노산을 모두 함유하고 있으며, 필수지방산인 리놀렌산, 감마리놀렌산도 풍부하고, 소화 흡수율이 95% 이상으로 소화가 잘 되는 것이 장점이다.The composition of the spirulina consists of 60-70% protein, 6-9% lipid, and 15-20% carbohydrate, and contains vitamins, minerals, fiber, etc., and pigments such as carotenoid, chlorophyll, and phycocyan. . It contains all essential amino acids, is rich in essential fatty acids linolenic acid and gamma-linolenic acid, and has the advantage of being easily digested with a digestion and absorption rate of over 95%.
다음으로, 상기 혼합곡물 기주(寄主)를 포함하는 배지조성물로 혼합곡물 배지를 제조할 수 있다.Next, a mixed grain medium can be prepared with a medium composition containing the mixed grain host.
상기 혼합곡물 기주(寄主)를 포함하는 배지조성물은 혼합곡물 기주(寄主), 팔라티노스(palatinose), 펩톤, 효모추출물, 시트르산나트륨(Sodium citrate), 포도당 및 증류수로 이루어질 수 있는데, 예를 들어, 상기 배지조성물은 혼합곡물 기주(寄主) 전체 함량 100 중량부에 대해, 팔라티노스(palatinose) 1 내지 5 중량부, 펩톤 5 내지 10 중량부, 효모추출물 3 내지 7 중량부, 시트르산나트륨(Sodium citrate) 0.1 내지 0.5 중량부, 포도당 2 내지 4 중량부 및 증류수 80 내지 120 중량부의 중량 비율로 혼합되어 이루어질 수 있다.The medium composition containing the mixed grain host may be composed of the mixed grain host, palatinose, peptone, yeast extract, sodium citrate, glucose, and distilled water, for example, The medium composition includes 1 to 5 parts by weight of palatinose, 5 to 10 parts by weight of peptone, 3 to 7 parts by weight of yeast extract, and sodium citrate, based on 100 parts by weight of the total mixed grain host content. It may be mixed at a weight ratio of 0.1 to 0.5 parts by weight, 2 to 4 parts by weight of glucose, and 80 to 120 parts by weight of distilled water.
상기 팔라티노스(palatinose)는 수크로스(sucrose, 설탕)와 같이 글루코스(glucose, 포도당)와 푸락토스(fructose, 과당)로 구성된 이당류로, 글루코스와 푸락코스의 결합이 α1-6결합인 것이 특징이다. 뇌에서 소비할 수 있는 유일한 당질은 글루코스인데, 두뇌가 피로할 때 글루코스를 섭취하면 뇌의 에너지원으로 사용됨으로써 주의력과 집중력이 향상된다는 사실이 알려져 있다. 따라서 혈중 글루코스 함량을 조절하는 것은 두뇌활동에 있어 매우 중요한 의미가 있는데, 설탕보다 분해속도가 느려 혈당치를 완만하게 상승시킴으로서 혈중 글루코스 농도를 유지하여 뇌에 포도당을 지속적으로 공급해 주므로 뇌세포의 에너지원으로 집중력과 주의력을 강화시킬 수 있다. 상기 팔라티노스는 사탕수수, 벌꿀 등에 존재하는 천연당으로써, 충치를 유발하지 않는 특성이 있다.The palatinose is a disaccharide composed of glucose and fructose, like sucrose, and is characterized by the α1-6 bond between glucose and furactose. . The only carbohydrate that the brain can consume is glucose, and it is known that consuming glucose when the brain is tired improves attention and concentration by being used as an energy source for the brain. Therefore, controlling the glucose content in the blood is very important for brain activity. It has a slower decomposition rate than sugar, so it gently increases the blood sugar level, thereby maintaining the blood glucose concentration and continuously supplying glucose to the brain, making it an energy source for brain cells. It can enhance concentration and attention. The palatinose is a natural sugar present in sugarcane, honey, etc., and has the property of not causing cavities.
더욱 구체적으로, 아이소말툴로스는 세균의 글루코실기 전달효소를 이용하여 슈크로스로부터 만들며 상업적으로 팔라티노스(Palatinos)라는 이름으로 판매되고 있는데, 상기 팔라티노스(palatinose, isomaltulose, 6-O-α-D-glucopyranosyl-D-fructose)는 봉밀에 미량 포함된 천연의 당질이고, 비우식원성의천연감미료로서, 1950년대 독일의 Offstein(Pfalz주, 라틴 이름 Palatin)에서 팔라티노스 생산균이 발견된 이래, 세계 각국에서 연구·개발이 이루어져 왔다. 팔라티노스는 설탕과 마찬가지로 포도당과 과당이 결합한 이당류이다. 설탕을 원료로 하여, Protaminobacterrubrum CBS 574.77이 생성하는 αglucosyltransferase(sucrose isomerase)를 작용시켜 생성한다. 원료인 설탕은 포도당과 과당이 α-1, 2 결합으로 결합한 비환원당이지만, 팔라티노스는 α-1, 6 결합으로 결합한 환원당이다.More specifically, isomaltulose is made from sucrose using bacterial glucosyl transferase and is commercially sold under the name Palatinose, which is 6-O-α-D. -glucopyranosyl-D-fructose) is a natural sugar contained in small amounts in honeysuckle and is a non-cariogenic natural sweetener. Since palatinose-producing bacteria were discovered in Offstein (Pfalz state, Latin name Palatin) in Germany in the 1950s, it has been used worldwide. Research and development has been carried out in each country. Palatinose, like sugar, is a disaccharide made up of glucose and fructose. It is produced using sugar as a raw material through the action of αglucosyltransferase (sucrose isomerase) produced by Protaminobacterrubrum CBS 574.77. Sugar, the raw material, is a non-reducing sugar composed of glucose and fructose bonded through an α-1, 2 bond, but palatinose is a reducing sugar bonded through an α-1, 6 bond.
상기 펩톤은 단백질을 공급해주는 질소원으로서 미생물의 성장에 필요한 단백질을 공급해 주며, 상기 효모추출물은 각종 미네랄, 비타민 B군, 아미노산이 포함되어 있어 미생물 성장에 도움을 줄 수 있다.The peptone is a nitrogen source that supplies protein, which is necessary for the growth of microorganisms, and the yeast extract contains various minerals, B vitamins, and amino acids, which can help the growth of microorganisms.
상기 시트르산나트륨은 배지의 pH를 조절하여 미생물의 성장에 최적화된 상태를 유지해 주는 무기질로 영양을 공급해 줄 수 있고, 상기 포도당은 유산균이 당을 대사하여 유기산을 만들어내는 중요한 성분으로 기능할 수 있다.The sodium citrate can supply nutrients with minerals that maintain an optimal state for the growth of microorganisms by adjusting the pH of the medium, and the glucose can function as an important ingredient in which lactic acid bacteria metabolize sugar to produce organic acids.
그 다음으로, 상기 혼합곡물 배지에 배양종균을 접종할 수 있다.Next, the cultured seed can be inoculated into the mixed grain medium.
상기 배양종균의 접종은 상기 혼합곡물 배지 전체 함량 100 중량부에 대해, 배양종균 1 내지 5 중량부의 중량 비율로 혼합하여 접종함으로써 진행될 수 있다.Inoculation of the cultured seed can be carried out by mixing and inoculating the cultured seed at a weight ratio of 1 to 5 parts by weight based on 100 parts by weight of the total content of the mixed grain medium.
또한, 상기 배양종균은 밀리타리스 동충하초(Cordyceps militaris) 종균을 배양한 것으로, 상기 동충하초 배양종균은 상기 밀리타리스 동충하초(Cordyceps militaris) 종균을 PDA(Potato Dextrose Agar) 배지에 접종하여 24℃의 온도 및 1,700 Lux의 광조사량으로 6일 동안 배양하고, 상기 배양된 밀리타리스 동충하초(Cordyceps militaris) 종균 균주를 멸균된 PDB(Potato Dextrose Broth) 배지로 옮기며, 12시간 동안은 22℃의 온도로 유지하고 이후 12시간 동안은 26℃의 온도로 유지한 조건에서 1,700 Lux의 광을 3시간 간격으로 on/off하여 조사하면서 8일 동안 배양함으로써 제조될 수 있다.In addition, the cultured spore is a culture of Cordyceps militaris spores, and the Cordyceps militaris spores are inoculated into a PDA (Potato Dextrose Agar) medium at a temperature of 24°C. and cultured for 6 days at a light irradiation of 1,700 Lux, and transferred the cultured Cordyceps militaris seed strain to sterilized PDB (Potato Dextrose Broth) medium, maintained at a temperature of 22°C for 12 hours. It can be manufactured by culturing for 8 days while irradiating 1,700 Lux of light on/off at 3-hour intervals under conditions maintained at 26°C for the next 12 hours.
이어서, 상기 배양종균이 접종된 혼합곡물 배지를 균사 배양하여 혼합곡물 균사 배양물을 제조할 수 있다.Next, a mixed grain mycelial culture can be prepared by culturing mycelia on the mixed grain medium inoculated with the culture seed.
상기 혼합곡물 균사 배양물은 상기 배양종균이 접종된 혼합곡물 배지를 68 내지 72% 습도 및 24 내지 26℃의 온도에서 10 내지 30일 동안 균사 배양함으로써 제조될 수 있다.The mixed grain mycelial culture can be prepared by culturing the mixed grain medium inoculated with the culture seed for 10 to 30 days at a humidity of 68 to 72% and a temperature of 24 to 26 ° C.
다음으로, 상기 혼합곡물 균사 배양물을 분리한 후 분쇄하여 혼합곡물 발효분말을 제조할 수 있다.Next, the mixed grain mycelial culture can be separated and pulverized to prepare mixed grain fermentation powder.
상기 혼합곡물 발효분말은 상기 혼합곡물 균사 배양물을 분리한 후 공지의 분쇄기로 분쇄함으로써 제조될 수 있는데, 상기 혼합곡물 균사 배양물을 분리한 후 공지의 분쇄기로 분쇄하는 구성은 공지의 기술인 바, 설명의 편의 및 본 발명의 기술적 사상의 명확성을 위하여 이에 대한 구체적인 설명은 생략하기로 한다.The fermented mixed grain powder can be manufactured by separating the mixed grain mycelial culture and grinding it with a known grinder. The configuration of separating the mixed grain mycelial culture and grinding it with a known grinder is a known technology, For convenience of explanation and clarity of the technical idea of the present invention, detailed description thereof will be omitted.
그 다음으로, 산야초 추출액을 준비할 수 있다.Next, you can prepare wild wildflower extract.
상기 산야초 추출액은 인진쑥, 당귀, 오가피, 삼백초 및 질경이가 각각 1:1:1:1:1의 중량 비율로 혼합되어 이루어진 제1 산야초를 준비한 후 분쇄하고, 상기 인진쑥, 당귀, 오가피, 삼백초 및 질경이로 이루어진 제1 산야초 전체 함량 100 중량부에 대해, 정제수 1,800 내지 2,200 중량부의 중량 비율로 혼합한 후 50 내지 60℃의 온도에서 10 내지 20시간 동안 침지시켜 산야초 우린물을 제조하며, 상기 산야초 우린물 전체 함량 100 중량부에 대해, 약쑥, 민들레 및 돌나물이 각각 1:1:1의 중량 비율로 이루어진 제2 산야초 10 내지 30 중량부를 혼합한 후, 120 내지 140℃의 온도에서 추출용기 내부의 압력은 1.8 내지 2.2kgf/cm2 범위로 하고, 1 내지 3시간 동안 가열하여 추출함으로써 산야초 추출액을 제조할 수 있다.The extract of wild wild grass is prepared by preparing the first wild wild grass, which is made by mixing mugwort, angelica root, cucumber root, trillium chinensis, and plantain in a weight ratio of 1:1:1:1:1, respectively, and then pulverizing it. A mixture of 1,800 to 2,200 parts by weight of purified water is mixed with 100 parts by weight of the total content of the first wild grass, and then immersed at a temperature of 50 to 60 ° C. for 10 to 20 hours to prepare wild and wild grass water. After mixing 10 to 30 parts by weight of the second sagebrush consisting of mugwort, dandelion, and sedum at a weight ratio of 1:1:1 for the total content of 100 parts by weight, the pressure inside the extraction vessel at a temperature of 120 to 140°C is Wild wildflower extract can be prepared by heating and extracting in the range of 1.8 to 2.2 kgf/cm 2 for 1 to 3 hours.
상기 인진쑥은 단백질, 지방, 당질, 섬유질, 회분, 칼슘, 인, 철분, 비타민A, 비타민B, 비타민C, 나이아신 등이 풍부하게 포함되어 있고, 혈액순환을 좋게 해서 몸을 따뜻하게 하므로 손발이 찬 증상을 개선시켜 주고, 장을 따뜻하게 하여 근본적으로 장의 기능을 개선하는데 도움을 주며, 저혈압으로 서 있기가 힘든 사람이나 배나 허리가 냉해지는 사람에게도 좋다. 월경불순이나 부정출혈, 방광염, 빈혈 등 여성에게 많이 걸리는 병에 효과적이고, 여성의 통증(허리,어깨결림)의 원인인 냉기와 습기를 해소하는 데 도움이 된다. 또한, 간 기능을 활성화시켜 주는 영양성분과 많은 활성영양소, 비타민 미네랄이 풍부하여 간기능 개선에 도움이 되며 체재 독성노폐물을 몸밖으로 내보내어 간을 깨끗이 하고, 간의 해독기능을 도와 지방대사를 원활히 시켜 피로회복, 체력개선에 효과적이다.The above-mentioned mugwort is rich in protein, fat, sugar, fiber, ash, calcium, phosphorus, iron, vitamin A, vitamin B, vitamin C, niacin, etc. It improves blood circulation and warms the body, so symptoms of cold hands and feet It helps to fundamentally improve intestinal function by warming the intestines, and is also good for people who have difficulty standing due to low blood pressure or people who have a cold stomach or back. It is effective in treating diseases that commonly affect women, such as irregular menstruation, irregular bleeding, cystitis, and anemia, and helps relieve cold and moisture that are the cause of women's pain (back and shoulder stiffness). In addition, it is rich in nutrients that activate liver function, many active nutrients, vitamins and minerals, which helps improve liver function. It cleanses the liver by expelling residual toxic wastes out of the body and helps the liver's detoxification function to facilitate fat metabolism. It is effective in relieving fatigue and improving physical strength.
상기 당귀는 미나리과의 Angelica속 식물로, 줄기는 암록색, 키가 1.0~1.5 m, 꽃은 담자색, 개화기는 8~9월이며 우리나라와 중국 그리고 일본에서 한방약재로 사용하기 위해 재배되고 있다. 당귀는 빈혈치료, 진정작용, 항암작용, 진통억제, 상처치료, 당뇨성 고혈압 치료에 효과가 있다고 알려져 있으며, 또한 nodakentin, decursin,decursinol, umbelliferon, β-sitosterol 등 많은 기능성 성분들을 함유하고 있다. 또한, 뇌실내 β-amyloid1-42를 투여한 치매유발모델에서 당귀가 passive avoidance test에서 escape latency를 유의하게 증가시켰고 dose-response를 나타내었으며 투여기간이 길수록 높은 효과를 나타내었다.The Angelica is a plant of the Angelica genus of the Apiaceae family. The stem is dark green, the height is 1.0-1.5 m, the flowers are light purple, the flowering period is August-September, and it is cultivated for use as an herbal medicine in Korea, China, and Japan. Angelica root is known to be effective in treating anemia, sedation, anti-cancer, pain suppressing, wound healing, and diabetic hypertension, and also contains many functional ingredients such as nodakentin, decursin, decursinol, umbelliferon, and β-sitosterol. Additionally, in a dementia-inducing model administered intracerebroventricular β-amyloid1-42, angelica root significantly increased escape latency and dose-response in the passive avoidance test, and the longer the administration period, the higher the effect.
상기 오가피는 두릅나무과에 속하는 오갈피나무 또는 기타 동속식물의 뿌리, 줄기 및 껍질로서 관상 또는 반관상 식물로 보통 길이 5~10cm, 지름 5~8mm, 두께 1mm 정도이고, 바깥 면은 황갈색-어두운 회색으로 평탄하며 군데군데 가시가 있거나 그 자국이 있고, 비교적 어린가지의 껍질에는 회백색의 반점이 있다. 오가피 동의보감, 한약집성방, 신농본초경, 본초강목 등의 고전에 따르면 발산, 구풍작용 등의 대사촉진제로 이용되어져 왔고, 특히 자양, 강장, 강정, 음위, 진경, 근골동통, 산기 복통, 요슬동통 등의 효능이 있어 주로 강장약으로 신경통, 중풍, 고혈압, 당뇨병, 류마티스성 관절염 치료 등의 효과가 알려져 있다.The above-mentioned eucalyptus is the root, stem, and bark of the eucalyptus tree or other congeners belonging to the Araliaceae family. It is an ornamental or semi-ornamental plant, usually 5-10 cm long, 5-8 mm in diameter, and 1 mm thick, and the outer surface is yellow-brown-dark gray. It is flat and has thorns or marks here and there, and the bark of relatively young branches has gray-white spots. According to classics such as Ogapi Donguibogam, Oriental Medicine Collection, Shennong Herbal Medicine, and Herbal Medicine Gangmok, it has been used as a metabolic accelerator with radiating and carminative effects, especially for nourishing, tonic, gangjeong, yin stomach, antispasmodic, musculoskeletal pain, peripartum abdominal pain, and yaw pain. Because of its efficacy, it is mainly used as a tonic and is known to be effective in treating neuralgia, stroke, high blood pressure, diabetes, and rheumatoid arthritis.
상기 삼백초(Saururus chinensis Baill)는 삼백초과(Saururaceae)에 속하는 다년생 초본이다. 삼백초는 우리나라를 비롯한 중국, 일본 등지에서 자생하거나 재배되고, 주로 6월에서 8월에 꽃이 피며 3~4개의 잎이 백색을 띄고, 잎, 꽃, 뿌리 3가지가 흰색이기 때문에 삼백초라고 한다. 삼백초의 주성분은 플라보노이드인 퀘르세틴(quercetin), 퀘르시트린(quercitrin), 이소퀘르시트린(isoquercitrin)을 비롯한 루틴(rutin), 수용성 탄닌(tannin) 등을 함유하고 있다. 생육시기별 함량은 퀘르세틴(quercetin), 퀘르시트린(quercitrin) 및 탄닌(tannin)은 생육 초기에 높게 나타난다고 하며, 부위별 유효 성분의 경우 퀘르세틴은 흰 잎, 퀘르시트린은 잎, 탄닌은 꽃에서 그 함량이 높은 것으로 알려져 있다. 이들 성분은 항산화 작용과 함께 모세혈관 강화, 항균, 항암성, 노화방지, 동맥경화 및 심장질환에 대한 약리효과가 있다고 한다. 삼백초는 전초나 뿌리를 건조한 것이 약용으로 사용되고 있는데, 삼백초 건조 추출물이 사염화탄소(CCl4) 투여로 간 손상된 흰쥐의 혈청 중 AST(aspartate aminotransferase)와 ALT(alanine aminotransferase) 활성을 억제시키며, 간 조직 중의 MDA(malonedialdehyde) 함량을 감소시켜 간 세포를 보호한다고 하였다.The Saururus chinensis Baill is a perennial herb belonging to the Saururaceae family. Sambaekcho grows or is cultivated in Korea, China, Japan, etc. It blooms mainly from June to August and has 3 to 4 white leaves, and the leaves, flowers, and roots are white, so it is called Sambaekcho. The main components of trifolium peach include flavonoids such as quercetin, quercitrin, and isoquercitrin, as well as rutin and water-soluble tannin. The contents of quercetin, quercitrin, and tannin are said to be high in the early stages of growth, and in terms of active ingredients by part, quercetin is found in white leaves, quercitrin in leaves, and tannin in flowers. It is known to have a high content. These ingredients are said to have anti-oxidant properties as well as capillary strengthening, antibacterial, anti-cancer, anti-aging, and pharmacological effects on arteriosclerosis and heart disease. The dried whole plant or root of Tributa sinensis is used for medicinal purposes. The dried extract of Tricert sinensis inhibits the activities of AST (aspartate aminotransferase) and ALT (alanine aminotransferase) in the serum of rats with liver damage due to carbon tetrachloride (CCl4) administration, and inhibits MDA (MDA) in liver tissue. It is said to protect liver cells by reducing malonedialdehyde content.
상기 질경이는 질경이과(Plantaginaceae)에 속하는 다년생 초본으로 어린잎은 식용한다. 한방에서는 뿌리채 뽑아 말려서 차전초(車前草)라 하고, 종자를 차전자(車前子)라는 약재로 사용하고, 한국, 일본, 사할린, 타이완, 중국, 시베리아, 동부 히말라야, 자바, 말레이시아 등지에 분포한다. 질경이 전초의 성분은 오쿠빈(aucubin), 플란타기닌(plantaginin), 호모플란타기닌(homoplantaginin) 등의 배당체와 탄닌, 우르솔산(ursolic acid), 피토스테롤글리코시드(phytosterol glycosides)이고, 이들 스테롤류인 베타시토스테롤팔미테이트(βpalmitate), 스티그마스테롤팔미테이트(stigmasterol palmitate) 등이 점액성 팽화물질의 주체이다. 차전자(Plantaginis Semen)에는 뮤실라제(mucilage(9%내외))로 플란타산(Plantasan), 플란타고뮤실라제 A(plantago mucilage A(Larabinose, D- xylose, D-glucuronic acid, D-galacturonic acid))가 함유되어 있고 이리도이드 배당체(Iridoidal glycoside)인 오쿠빈 (aucubin), 게니피오시딕애씨드 (genipiosidic acid)가 있고 플라본배당체(flavone glycoside)로서 플란타고시드 (plantagoside) 기타 아세토시드(acetoside), 시린긴(syringin), 콜린(choline) 및 기타의 지방산 등이 들어 있다.The plantain is a perennial herb belonging to the Plantaginaceae family, and its young leaves are edible. In oriental medicine, the roots are pulled out and dried and called psyllium, and the seeds are used as a medicine called psyllium. It is distributed in Korea, Japan, Sakhalin, Taiwan, China, Siberia, eastern Himalayas, Java, Malaysia, etc. . The components of plantain whole plant are glycosides such as aucubin, plantaginin, and homoplantaginin, tannin, ursolic acid, and phytosterol glycosides, and these sterols Beta-sitosterol palmitate (βpalmitate), stigmasterol palmitate (stigmasterol palmitate), etc. are the main agents of mucous-like swelling substances. Plantaginis Semen contains mucilage (about 9%), Plantasan, and plantago mucilage A (Larabinose, D-xylose, D-glucuronic acid, D-galacturonic). acid), iridoidal glycosides such as aucubin and genipiosidic acid, and flavone glycosides such as plantagoside and other acetoside. ), syringin, choline, and other fatty acids.
상기 약쑥은 한방에서 쑥의 잎을 애엽(艾葉)이라는 약재로 불려져 있으며, 지혈 작용을 하고, 세균의 발육을 억제하며, 진해·거담 작용을 하고, 여성의 생리통·생리불순·대하에 효과가 있다고 알려져 있다.In oriental medicine, mugwort leaves are called ayeop (艾葉), and it has a hemostatic effect, inhibits the growth of bacteria, acts as an antitussive and expectorant, and is said to be effective in treating menstrual pain, menstrual irregularity, and dehydration in women. It is known.
상기 민들레는 실리마린, 콜리 등의 성분이 다량 함유되어 있어서 해독작용이 뛰어나고 탁월한 건위, 소염작용 능력이 있다.The dandelion contains a large amount of ingredients such as silymarin and cauliflower, so it has excellent detoxifying properties and has excellent stomach and anti-inflammatory properties.
상기 돌나물은 쌍떡잎식물 장미목 돌나무과 여러해살이 풀이며, 잎은 보통 3개씩 돌려나고 잎자루가 없으며 긴 타원형 또는 바소꼴이다. 한방에서는 불감초라고 하여 해열, 해독, 타박상, 간경변증과 뱀에 물린데 효능이 있다고 알려졌다. 돌나물은 Ca가 250mg%로 풍부하며 비타민C, 세도헴툴로오스 성분, 인산을 다량 함유하고 있고, 새콤한 신맛을 함유하고 있어 식욕을 촉진하고 콜레스테롤 수치를 낮추는 효능이 있어 성인병을 예방한다.The above-mentioned sedum is a perennial herb of the dicotyledonous plant Rosaceae Crassuaceae, and its leaves usually grow in groups of three, have no petioles, and are long oval or lanceolate. In oriental medicine, it is called bulgamcho and is known to be effective in treating fever, detoxification, bruises, cirrhosis, and snake bites. Sedum is rich in Ca (250mg%) and contains a large amount of vitamin C, sedohemtulose, and phosphoric acid. It also has a sour taste and has the effect of promoting appetite and lowering cholesterol levels, preventing adult diseases.
이어서, 간장소스를 준비할 수 있다.Next, you can prepare soy sauce.
상기 간장소스는 간장, 표고버섯, 스테비아 잎 및 정제수를 혼합한 후 가열하고, 이후 고형물을 제거함으로써 제조될 수 있다.The soy sauce can be prepared by mixing soy sauce, shiitake mushrooms, stevia leaves, and purified water, then heating, and then removing solids.
예를 들어, 상기 간장소스는 간장 전체 함량 100 중량부에 대해, 표고버섯 1 내지 5 중량부, 스테비아잎 1 내지 3 중량부 및 정제수 800 내지 1,200 중량부의 중량 비율로 혼합한 후 110 내지 130℃ 온도에서 5 내지 15분 동안 가열하고, 이후 표고버섯, 스테비아 잎과 같은 고형물을 제거함으로써 제조될 수 있다.For example, the soy sauce sauce is mixed at a weight ratio of 1 to 5 parts by weight of shiitake mushrooms, 1 to 3 parts by weight of stevia leaves, and 800 to 1,200 parts by weight of purified water, based on 100 parts by weight of the total soy sauce content, and then heated at a temperature of 110 to 130 ° C. It can be prepared by heating for 5 to 15 minutes and then removing solids such as shiitake mushrooms and stevia leaves.
상기 간장으로는 양조간장, 조선간장, 진간장, 산분해간장, 및 이들의 조합들로 이루어진 군으로부터 선택되는 하나 이상을 포함할 수 있는데, 바람직하게는 상기 간장으로 양조간장이 사용될 수 있다.The soy sauce may include one or more selected from the group consisting of brewed soy sauce, Joseon soy sauce, dark soy sauce, acid hydrolyzed soy sauce, and combinations thereof. Preferably, brewed soy sauce may be used as the soy sauce.
상기 표고버섯(Lentinus edodes)은 독특한 향기와 맛을 가지고 있으며, 특히 고혈압과 심장병 환자에게 좋은 식품인 동시에 항암효과, 병원성 억제효과, 혈청 지질농도 저하효과, 면역증강 효과 등의 여러 생체 기능 조절작용이 알려져 성인병의 예방 및 개선에 효과가 기대되어 그 이용성이 날로 증대되고 있다. 표고버섯은 섬유질, 무기질 및 비타민류 등의 영양성분이 풍부한 우수한 식품소재로 알려져 있다.The shiitake mushroom (Lentinus edodes) has a unique scent and taste, and is a particularly good food for patients with high blood pressure and heart disease. At the same time, it has various biological function-regulating effects such as anti-cancer effect, pathogenicity inhibitory effect, serum lipid concentration lowering effect, and immune-boosting effect. It is known to be effective in preventing and improving adult diseases, and its availability is increasing day by day. Shiitake mushrooms are known as an excellent food ingredient rich in nutrients such as fiber, minerals, and vitamins.
또한, 상기 표고버섯은 혈중 콜레스테롤의 축적을 억제함으로써 혈액순환을 원활하게 도와주며, 동맥경화 및 고혈압 등의 예방효과가 있으며, 빈혈 치료에도 효능이 있는 것으로 알려져 있다. 특히, 표고버섯을 포함하는 식품은 저 칼로리 식품으로 각광받고 있으며, 그 외에도 표고버섯 성분 중 항암, 항종양 다당체 물질인 레티난이 함유되어 있어 면역력을 높여 종양 발육을 억제하는 것으로 보고되고 있다.In addition, the shiitake mushrooms help smooth blood circulation by suppressing the accumulation of cholesterol in the blood, have a preventive effect on arteriosclerosis and high blood pressure, and are known to be effective in treating anemia. In particular, foods containing shiitake mushrooms are in the spotlight as low-calorie foods, and in addition, shiitake mushrooms contain retinan, an anti-cancer and anti-tumor polysaccharide substance, which is reported to increase immunity and suppress tumor growth.
상기 스테비아 잎(Stevia rebaudiana Bertoni)은 파라과이 북동부에서 유래 된 국화파 다년생 초본식물로 줄기와 잎에 함유된 스테비오사이드(stevioside)는 감미도가 설탕의 200~300배 정도에 달하는 천연감미물질로 브라질, 이스라엘, 중국, 일본 및 일부 유럽 등의 세계 각지에 퍼져 나갔으며 현재 한국에서도 재배가 이루어지고 있다.The stevia leaf (Stevia rebaudiana Bertoni) is a perennial herbaceous plant originating from northeastern Paraguay. The stevioside contained in the stems and leaves is a natural sweetener with a sweetness of 200 to 300 times that of sugar, and is widely used in Brazil and Israel. , it has spread to various parts of the world, including China, Japan, and parts of Europe, and is currently being cultivated in Korea.
상기 스테비아 잎은 약 230종이 있지만 스테비아 레바우디아나(S. rebaudiana)와 스테비아 필레보필라(S. phlebophylla) 종에만 단맛과 상큼한 맛을 내는 스테비올 배당체가 존재한다. 최근 스테비아 잎의 가압 열수 추출물에서 스테비오사이드가 추출된 연구 결과가 있다. 또한, 스테비아 잎에서 항균 및 항암성, 항당뇨, 항비만 및 혈당조절 효과 등의 기능성이 밝혀졌다.There are about 230 species of stevia leaves, but only the S. rebaudiana and S. phlebophylla species contain steviol glycosides, which give a sweet and refreshing taste. There has been recent research showing that stevioside was extracted from pressurized hot water extract of stevia leaves. In addition, stevia leaves have been found to have antibacterial, anticancer, antidiabetic, antiobesity, and blood sugar control effects.
다음으로, 무청발효분말을 준비할 수 있다.Next, you can prepare fermented radish powder.
상기 무청발효분말은 하기의 방법으로 제조된 무청발효분말이 사용될 수 있다.The fermented radish green powder can be used as the fermented radish green powder prepared by the following method.
상기 무청발효분말을 제조하기 위하여, 먼저, 무청을 준비할 수 있다.To prepare the fermented radish powder, first, radish can be prepared.
상기 무청은 무(Radish) 뿌리의 윗부분 즉, 줄기와 잎부분에 해당하는 것으로, 상기 무(Radish)는 뿌리와 잎에 비타민 등과 같은 다량의 영양소를 함유하고 있는 주요 채소류의 하나이다.The radish corresponds to the upper part of the root of the radish, that is, the stem and leaves, and the radish is one of the main vegetables that contain a large amount of nutrients such as vitamins in the roots and leaves.
싱기 무청은 다량의 비타민을 함유하고 있는 건조 채소인데, 엽록소(Chlorophyl)가 많이 분포되어 있으며, 당질의 함량이 낮고, 비타민 B1, B2, 비타민 C, 나이아신, 단백질, 지질(脂質), 철분 및 칼슘이 높은 특징이 있다. 또한, 상기 무청에는 섬유질이 풍부하여 최근에는 성인병 예방에도 좋은 것으로 알려져 있고, 무청에는 전분분해효소인 디아스타제(Diastase) 성분이 많이 함유되어 있어, 전분을 많이 섭취하는 한국 사람들에게는 소화에 좋은 영향을 줄 수 있다.Radish greens are dried vegetables that contain a large amount of vitamins. Chlorophyl is distributed in large quantities, carbohydrate content is low, vitamin B1, B2, vitamin C, niacin, protein, lipid, iron and calcium are present. It has this high characteristic. In addition, the radish greens are rich in fiber, and have recently been known to be good for preventing adult diseases. Radish greens contain a lot of diastase, a starch-decomposing enzyme, and are good for digestion for Koreans who consume a lot of starch. can give.
다음으로, 상기 무청을 건조할 수 있다.Next, the radish greens can be dried.
상기 단계에서는 상기 무청을 건조하여 수분을 제거함으로써 유통성 및 작업성을 향상시킬 수 있는데, 상기 무청의 건조는 상기 무청을 20 내지 40℃ 온도에서 10 내지 30일 동안 건조함으로써 진행될 수 있다.In this step, distribution and workability can be improved by drying the radish greens to remove moisture. The drying of the radish greens can be carried out by drying the radish greens at a temperature of 20 to 40° C. for 10 to 30 days.
그 다음으로, 상기 건조된 무청을 발효하여 발효무청을 제조할 수 있다.Next, fermented radish greens can be produced by fermenting the dried radish greens.
상기 단계에서는 상기 건조된 무청을 발효하여 발효무청을 제조함으로써 무청의 조직감(texture)을 개선하고 맛과 영양을 증진시킬 수 있는데, 예를 들어, 상기 발효무청은 상기 건조된 무청에 발효 미생물 배양액을 분무하여 혼합한 후 발효시켜 제조될 수 있다.In this step, the dried radish greens are fermented to produce fermented radish greens, thereby improving the texture of the radish greens and improving taste and nutrition. For example, the fermented radish greens can be made by adding a fermented microbial culture solution to the dried radish greens. It can be manufactured by spraying, mixing, and then fermenting.
구체적으로, 상기 발효무청은 상기 건조된 무청 전체 함량 100 중량부에 대해, 발효 미생물 배양액 10 내지 30 중량부의 중량 비율로 혼합한 후 33 내지 38℃의 온도에서 2 내지 6일 동안 발효를 진행함으로써 제조될 수 있다.Specifically, the fermented radish greens are produced by mixing 10 to 30 parts by weight of fermented microbial culture medium with respect to 100 parts by weight of the total content of the dried radish and then fermenting at a temperature of 33 to 38° C. for 2 to 6 days. It can be.
예를 들어, 상기 발효 미생물 배양액으로는 발효 미생물로 고초균(바실러스 서브틸러스(Bacillus subtilis))이 배양되어 있는 배양액을 사용할 수 있는데, 상기 발효 미생물 배양액을 제조하기 위하여, 먼저, 깨끗이 세척된 볏짚을 물이 담긴 용기에 넣고 110 내지 115℃의 온도에서 10 내지 30분 동안 삶아 살균함으로써 볏짚에 잔류하는 잡균을 제거할 수 있다For example, the fermentation microbial culture medium may be a culture medium in which Bacillus subtilis ( Bacillus subtilis ) is cultured as a fermentation microorganism. To prepare the fermentation microbial culture medium, first, cleanly washed rice straw is used. You can remove any remaining germs on the rice straw by placing it in a container filled with water and boiling it at a temperature of 110 to 115°C for 10 to 30 minutes to sterilize it.
일반적으로 상기 고초균은 120℃ 이상의 온도에서 장시간 지나야 살균되기 때문에 고초균이 사멸되지 않도록 110 내지 115℃의 온도에서 10 내지 30분 동안 볏짚을 삶아 살균할 수 있다.In general, since Bacillus subtilis is sterilized only after a long period of time at a temperature of 120°C or higher, rice straw can be sterilized by boiling it at a temperature of 110 to 115°C for 10 to 30 minutes to prevent the Bacillus subtilis from dying.
다음으로, 상기 잡균이 제거된 용기에 담긴 물을 자연 냉각함으로써 상기 용기에 남아 있는 물에 고초균이 함유된 고초균 침출수를 얻을 수 있다. Next, by naturally cooling the water contained in the container from which the various bacteria have been removed, Bacillus subtilis leachate containing Bacillus subtilis can be obtained in the water remaining in the container.
그 다음으로, 상기 고초균 침출수를 60 내지 70℃의 온도로 7 내지 9시간 동안 유지함으로써 상기 고초균 침출수에 포함되어 있는 고초균을 증식시킬 수 있다.Next, Bacillus subtilis contained in the Bacillus subtilis leachate can be grown by maintaining the Bacillus subtilis leachate at a temperature of 60 to 70° C. for 7 to 9 hours.
상기 단계에서는 상기 고초균 침출수에 포함되어 있는 고초균이 증식하기에 적합하도록 하기 위하여, 상기 고초균 침출수를 60 내지 70℃의 온도로 7 내지 9시간 동안 유지하고, 상기 고초균이 증식될 때 필요한 영양분은 고초균 침출수에 침지되어 있는 볏짚으로부터 공급받을 수 있도록 함으로써 상기 고초균을 증식시킬 수 있다.In this step, in order to make the Bacillus subtilis contained in the Bacillus subtilis suitable for growth, the Bacillus subtilis leachate is maintained at a temperature of 60 to 70° C. for 7 to 9 hours, and the nutrients necessary for the growth of the Bacillus subtilis are contained in the Bacillus subtilis leachate. The Bacillus subtilis can be propagated by being supplied from rice straw soaked in .
이어서, 상기 고초균이 증식된 고초균 침출수로부터 볏짚을 분리하여 제거하고, 상기 고초균 침출수만을 105 내지 110℃의 온도에서 30분 동안 삶아 살균함으로써 고초균 증식과정에서 생성될 수 있는 잡균을 살균하여 제거하고, 이후 상기 잡균이 제거된 고초균 침출수를 25 내지 35℃ 온도에서 냉각함으로써 고초균이 포함되어 있는 발효 미생물 배양액을 제조할 수 있다.Next, the rice straw is separated and removed from the Bacillus subtilis leachate in which the Bacillus subtilis has grown, and only the Bacillus subtilis leachate is boiled and sterilized at a temperature of 105 to 110°C for 30 minutes to sterilize and remove miscellaneous bacteria that may be generated during the Bacillus subtilis growth process. A fermented microbial culture solution containing Bacillus subtilis can be prepared by cooling the Bacillus subtilis leachate from which the various bacteria have been removed at a temperature of 25 to 35°C.
이어서, 상기 발효무청을 열풍 건조한 후 숙성할 수 있다.Subsequently, the fermented radish greens can be dried with hot air and then aged.
예를 들어, 상기 단계에서는 상기 발효무청을 120 내지 140℃의 열풍으로 20 내지 80분 동안 건조한 후 20 내지 30℃의 온도에서 1 내지 10시간 동안 보관하여 숙성함으로써 진행될 수 있다.For example, the above step may be carried out by drying the fermented radish greens with hot air at 120 to 140°C for 20 to 80 minutes and then storing and maturing at a temperature of 20 to 30°C for 1 to 10 hours.
다음으로, 상기 숙성된 발효무청을 분쇄하여 분말화함으로써 무청발효분말을 제조할 수 있다.Next, fermented radish powder can be prepared by pulverizing the aged fermented radish greens and powdering them.
상기 무청발효분말은 상기 숙성된 발효무청을 공지의 분쇄기를 이용하여 분쇄함으로써 제조될 수 있는데, 상기 분쇄기를 이용하여 분쇄하는 구성은 공지의 기술인바, 설명의 편의 및 본 발명의 기술적 사상의 명확성을 위하여 이에 대한 구체적인 설명은 생략하기로 한다.The fermented radish powder can be manufactured by grinding the aged fermented radish greens using a known grinder. The configuration of grinding using the grinder is a known technique, for convenience of explanation and clarity of the technical idea of the present invention. For this reason, detailed description of this will be omitted.
그 다음으로, 상기 팽이버섯 추출물, 혼합곡물 발효분말, 산야초 추출액, 간장소스 및 무청발효분말을 포함하는 재료들을 혼합하여 혼합물을 제조할 수 있다.Next, a mixture can be prepared by mixing ingredients including the enoki mushroom extract, mixed grain fermentation powder, wild wild herb extract, soy sauce, and radish fermentation powder.
상기 혼합물은 상기 팽이버섯 추출물, 혼합곡물 발효분말, 산야초 추출액, 간장소스 및 무청발효분말에 양파, 청주, 황설탕, 다진마늘, 후춧가루, 대파, 배 및 정제수를 혼합하여 제조될 수 있는데, 예를 들어, 상기 혼합물은 상기 팽이버섯 추출물 10 내지 20 중량부, 혼합곡물 발효분말 3 내지 7 중량부, 산야초 추출액 1 내지 5 중량부, 간장소스 80 내지 120 중량부, 무청발효분말 4 내지 8 중량부, 양파 10 내지 20 중량부, 청주 10 내지 20 중량부, 황설탕 5 내지 15 중량부, 다진마늘 10 내지 20 중량부, 후춧가루 1 내지 10 중량부, 대파 10 내지 20 중량부, 배 8 내지 12 중량부 및 정제수 80 내지 120 중량부의 중량 비율로 포함되어 제조될 수 있다.The mixture can be prepared by mixing the enoki mushroom extract, mixed grain fermentation powder, wild wildflower extract, soy sauce, and radish fermentation powder with onion, rice wine, brown sugar, minced garlic, pepper powder, green onion, pear, and purified water, for example. For example, the mixture includes 10 to 20 parts by weight of the enoki mushroom extract, 3 to 7 parts by weight of fermented mixed grain powder, 1 to 5 parts by weight of wild wildflower extract, 80 to 120 parts by weight of soy sauce, 4 to 8 parts by weight of radish fermented powder, 10 to 20 parts by weight of onion, 10 to 20 parts by weight of rice wine, 5 to 15 parts by weight of brown sugar, 10 to 20 parts by weight of minced garlic, 1 to 10 parts by weight of pepper powder, 10 to 20 parts by weight of green onion, 8 to 12 parts by weight of pear and purified water in a weight ratio of 80 to 120 parts by weight.
이어서, 상기 혼합물을 가열한 후 냉각하고 숙성하여 양념소스를 제조할 수 있다.Then, the seasoning sauce can be prepared by heating the mixture, cooling it, and maturing it.
상기 양념소스는 상기 혼합물을 가열한 후 냉각함으로써, 상기 혼합물에 잔류할 수 있는 이취나 불순물을 가열하여 제거할 수 있는데, 상기 단계는 상기 혼합물을 110 내지 130℃의 온도로 1 내지 10분 동안 가열한 후 20 내지 40℃의 온도로 냉각함으로써 진행될 수 있다.The seasoning sauce can remove off-flavors or impurities that may remain in the mixture by heating and then cooling the mixture. In this step, the mixture is heated to a temperature of 110 to 130 ° C. for 1 to 10 minutes. This can be done by cooling to a temperature of 20 to 40°C.
또한, 상기 숙성은 상기 냉각된 혼합물을 5 내지 10℃의 온도에서 2 내지 6시간 동안 보관함으로써 상기 재료들의 독특한 맛, 향이 균일하게 혼합되고 영양성분이 풍부한 양념소스를 제조할 수 있다.In addition, the ripening can be performed by storing the cooled mixture at a temperature of 5 to 10 ° C. for 2 to 6 hours, so that the unique taste and aroma of the ingredients are uniformly mixed and a seasoning sauce rich in nutrients can be produced.
이하, 첨부된 도면을 참조하여 본 발명의 기술적 사상의 일 실시예에 따른 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법에 대한 실시예를 들어 더욱 구체적으로 설명하기로 한다.Hereinafter, a method for producing seasoning sauce for pork using enoki mushroom extract according to an embodiment of the technical idea of the present invention will be described in more detail with reference to the attached drawings.
< 실시예 1 ><Example 1>
팽이버섯 추출물을 제조하여 준비하였다.Enoki mushroom extract was prepared and prepared.
상기 팽이버섯 추출물을 제조하기 위하여, 먼저, 팽이버섯을 준비한 후 세척하였고, 상기 세척된 팽이버섯을 5 내지 25mm 길이 단위로 절단하였다.To prepare the enoki mushroom extract, first, enoki mushrooms were prepared and washed, and the washed enoki mushrooms were cut into 5 to 25 mm length units.
다음으로, 상기 절단된 팽이버섯을 120℃ 온도에서 5분 동안 수증기로 가열하여 증숙하였고, 상기 상기 증숙된 팽이버섯을 로스팅 장치를 이용하여 140℃ 온도에서 2분 동안 구워 로스팅하였다.Next, the cut enoki mushrooms were steamed by heating with steam at 120°C for 5 minutes, and the steamed enoki mushrooms were roasted by roasting at 140°C for 2 minutes using a roasting device.
그 다음으로, 상기 로스팅된 팽이버섯을 10℃ 온도에서 10시간 동안 보관하여 숙성하여 숙성팽이버섯을 제조하였고, 상기 숙성팽이버섯 전체 함량 100 중량부에 대해, 정제수 2,000 중량부의 중량 비율로 혼합한 후 93℃ 온도에서 5시간 동안 가열하고, 이후 체를 이용하여 상기 숙성팽이버섯 고형물을 분리하여 제거함으로써 팽이버섯 추출물을 제조하였다.Next, the roasted enoki mushrooms were stored and aged at a temperature of 10°C for 10 hours to prepare aged enoki mushrooms, and mixed with 2,000 parts by weight of purified water based on 100 parts by weight of the total content of the aged enoki mushrooms. An enoki mushroom extract was prepared by heating at 93°C for 5 hours and then separating and removing the aged enoki mushroom solids using a sieve.
혼합곡물 발효분말을 제조하여 준비하였다.Mixed grain fermentation powder was manufactured and prepared.
상기 혼합곡물 발효분말을 제조하기 위하여, 먼저, 옥수수, 현미, 콩, 검은깨 및 귀리로 이루어진 곡물들을 준비하였고, 상기 준비된 옥수수, 현미, 콩, 검은깨 및 귀리를 1:1:1:0.5:1의 중량 비율로 혼합하여 혼합곡물을 제조하였다.To prepare the mixed grain fermentation powder, first, grains consisting of corn, brown rice, soybeans, black sesame seeds, and oats were prepared, and the prepared corn, brown rice, soybeans, black sesame seeds, and oats were mixed at 1:1:1:0.5: Mixed grains were prepared by mixing at a weight ratio of 1.
다음으로, 상기 혼합곡물을 분쇄하여 혼합곡물 분말을 제조하였고, 상기 혼합곡물 분말 전체 함량 100 중량부에 대해, 상기 스피룰리나 분말 10 중량부의 중량 비율로 혼합함으로써 혼합곡물 기주(寄主)를 제조하였다.Next, mixed grain powder was prepared by pulverizing the mixed grain, and a mixed grain host was prepared by mixing 10 parts by weight of the spirulina powder with respect to the total content of 100 parts by weight of the mixed grain powder.
그 다음으로, 상기 혼합곡물 기주(寄主) 전체 함량 100 중량부에 대해, 팔라티노스(palatinose) 3 중량부, 펩톤 7 중량부, 효모추출물 5 중량부, 시트르산나트륨(Sodium citrate) 0.3 중량부, 포도당 3 중량부 및 증류수 100 중량부의 중량 비율로 혼합하여 혼합곡물 배지를 제조하였다.Next, based on 100 parts by weight of the total content of the mixed grain host, 3 parts by weight of palatinose, 7 parts by weight of peptone, 5 parts by weight of yeast extract, 0.3 parts by weight of sodium citrate, glucose A mixed grain medium was prepared by mixing 3 parts by weight and 100 parts by weight of distilled water.
이어서, 상기 혼합곡물 배지 전체 함량 100 중량부에 대해, 배양종균 3 중량부의 중량 비율로 혼합하여 접종하였는데, 상기 배양종균은 밀리타리스 동충하초(Cordyceps militaris) 종균을 배양하였다.Subsequently, the mixed grain medium was mixed and inoculated at a weight ratio of 3 parts by weight for the total content of 100 parts by weight of the mixed grain medium, and the cultured spawn was Cordyceps militaris spores.
다음으로, 상기 배양종균이 접종된 혼합곡물 배지를 70% 습도 및 25℃의 온도에서 20일 동안 균사 배양하여 혼합곡물 균사 배양물을 제조하였고, 상기 혼합곡물 균사 배양물을 분리한 후 분쇄함으로써 혼합곡물 발효분말을 제조하였다.Next, the mixed grain mycelium culture inoculated with the culture seed was cultured for 20 days at 70% humidity and a temperature of 25° C. to prepare a mixed grain mycelial culture, and the mixed grain mycelial culture was separated and mixed by grinding. Fermented grain powder was prepared.
산야초 추출액을 제조하여 준비하였다.A wild wild herb extract was prepared and prepared.
상기 산야초 추출액은 인진쑥, 당귀, 오가피, 삼백초 및 질경이가 각각 1:1:1:1:1의 중량 비율로 혼합되어 이루어진 제1 산야초를 준비한 후 분쇄하였고, 상기 인진쑥, 당귀, 오가피, 삼백초 및 질경이로 이루어진 제1 산야초 전체 함량 100 중량부에 대해, 정제수 2,000 중량부의 중량 비율로 혼합한 후 55℃의 온도에서 15시간 동안 침지시켜 산야초 우린물을 제조하였으며, 상기 산야초 우린물 전체 함량 100 중량부에 대해, 약쑥, 민들레 및 돌나물이 각각 1:1:1의 중량 비율로 이루어진 제2 산야초 20 중량부를 혼합한 후, 130℃의 온도에서 추출용기 내부의 압력은 2.0kgf/cm2 범위로 하고, 2시간 동안 가열하여 추출함으로써 산야초 추출액을 제조하였다.The extract of wild wild grasses was prepared by preparing the first wild wild grasses consisting of a mixture of mugwort, angelica root, cucumber root, trillium chinensis and plantain at a weight ratio of 1:1:1:1:1, respectively, and then pulverized, and the mugwort, angelica root, cucumber root, trillium chinensis and plantain were prepared and crushed. Wild and wild grass water was prepared by mixing 2,000 parts by weight of purified water with 100 parts by weight of the total content of the first wild and wild grass, and then immersing it at a temperature of 55 ° C. for 15 hours. The total content of the first wild and wild grass water was 100 parts by weight. For example, after mixing 20 parts by weight of the second field herb consisting of mugwort, dandelion, and sedum at a weight ratio of 1:1:1, the pressure inside the extraction vessel at a temperature of 130°C was set to 2.0 kgf/cm 2 , and 2 A wild herb extract was prepared by extraction by heating for a certain period of time.
간장소스를 제조하여 준비하였다.Soy sauce was prepared and prepared.
상기 간장소스는 양조간장 전체 함량 100 중량부에 대해, 표고버섯 3 중량부, 스테비아잎 2 중량부 및 정제수 1,000 중량부의 중량 비율로 혼합한 후 120℃ 온도에서 10분 동안 가열하였고, 이후 표고버섯, 스테비아 잎과 같은 고형물을 제거하여 제조하였다.The soy sauce sauce was mixed at a weight ratio of 3 parts by weight of shiitake mushrooms, 2 parts by weight of stevia leaves, and 1,000 parts by weight of purified water based on 100 parts by weight of the total content of brewed soy sauce, then heated at 120°C for 10 minutes, and then shiitake mushrooms, It was prepared by removing solids such as stevia leaves.
무청발효분말을 제조하여 준비하였다.Fermented radish greens powder was manufactured and prepared.
상기 무청발효분말을 제조하기 위하여, 먼저, 무청을 준비하였고, 상기 무청을 30℃ 온도에서 20일 동안 건조하였다.To prepare the fermented radish powder, first, radish was prepared, and the radish was dried at 30°C for 20 days.
다음으로, 상기 건조된 무청 전체 함량 100 중량부에 대해, 발효 미생물 배양액 20 중량부의 중량 비율로 혼합한 후 35℃의 온도에서 4일 동안 발효를 진행함으로써 발효무청을 제조하였다.Next, fermented radish greens were prepared by mixing 20 parts by weight of fermented microbial culture medium with respect to the total content of 100 parts by weight of the dried radish greens and then fermenting at a temperature of 35° C. for 4 days.
그 다음으로, 상기 발효무청을 130℃의 열풍으로 50분 동안 건조한 후 25℃의 온도에서 5시간 동안 보관하여 숙성하였고, 상기 숙성된 발효무청을 분쇄하여 분말화함으로써 무청발효분말을 제조하였다.Next, the fermented radish greens were dried with hot air at 130°C for 50 minutes and then stored at a temperature of 25°C for 5 hours to ripen. The aged fermented radish greens were pulverized and powdered to prepare fermented radish powder.
상기 팽이버섯 추출물 15 중량부, 혼합곡물 발효분말 5 중량부, 산야초 추출액 3 중량부, 간장소스 100 중량부, 무청발효분말 6 중량부, 양파 15 중량부, 청주 15 중량부, 황설탕 10 중량부, 다진마늘 15 중량부, 후춧가루 5 중량부, 대파 15 중량부, 배 10 중량부 및 정제수 100 중량부의 중량 비율로 혼합하여 혼합물을 제조하였다.15 parts by weight of enoki mushroom extract, 5 parts by weight of fermented mixed grain powder, 3 parts by weight of wild wild herb extract, 100 parts by weight of soy sauce, 6 parts by weight of fermented radish powder, 15 parts by weight of onion, 15 parts by weight of rice wine, 10 parts by weight of brown sugar A mixture was prepared by mixing 15 parts by weight of minced garlic, 5 parts by weight of pepper powder, 15 parts by weight of green onions, 10 parts by weight of pears, and 100 parts by weight of purified water.
이어서, 상기 혼합물을 120℃의 온도로 5분 동안 가열한 후 30℃의 온도로 냉각하였고, 상기 냉각된 혼합물을 8℃의 온도에서 4시간 동안 보관하여 숙성함으로써 양념소스를 제조하였다.Subsequently, the mixture was heated to a temperature of 120°C for 5 minutes and then cooled to a temperature of 30°C, and the cooled mixture was stored and aged at a temperature of 8°C for 4 hours to prepare a seasoning sauce.
< 실시예 2 ><Example 2>
실시예 1과 동일한 재료들을 이용하여 양념소스를 제조하였는데, 실시예 2에서 상기 혼합물은 팽이버섯 추출물 18 중량부, 혼합곡물 발효분말 4 중량부, 산야초 추출액 4 중량부, 간장소스 85 중량부, 무청발효분말 5 중량부, 양파 11 중량부, 청주 18 중량부, 황설탕 6 중량부, 다진마늘 18 중량부, 후춧가루 2 중량부, 대파 12 중량부, 배 11 중량부 및 정제수 90 중량부의 중량 비율로 포함되도록 혼합하였다.A seasoning sauce was prepared using the same ingredients as in Example 1. In Example 2, the mixture consisted of 18 parts by weight of enoki mushroom extract, 4 parts by weight of fermented mixed grain powder, 4 parts by weight of wild wildflower extract, 85 parts by weight of soy sauce, and radish. 5 parts by weight of fermented powder, 11 parts by weight of onions, 18 parts by weight of rice wine, 6 parts by weight of brown sugar, 18 parts by weight of minced garlic, 2 parts by weight of pepper powder, 12 parts by weight of green onions, 11 parts by weight of pears and 90 parts by weight of purified water. Mixed to include.
< 실시예 3 ><Example 3>
실시예 1과 동일한 재료들을 이용하여 양념소스를 제조하였는데, 실시예 3에서 상기 혼합물은 팽이버섯 추출물 12 중량부, 혼합곡물 발효분말 6 중량부, 산야초 추출액 2 중량부, 간장소스 115 중량부, 무청발효분말 7 중량부, 양파 18 중량부, 청주 12 중량부, 황설탕 14 중량부, 다진마늘 12 중량부, 후춧가루 8 중량부, 대파 19 중량부, 배 9 중량부 및 정제수 110 중량부의 중량 비율로 포함되도록 혼합하였다.A seasoning sauce was prepared using the same ingredients as in Example 1. In Example 3, the mixture contained 12 parts by weight of enoki mushroom extract, 6 parts by weight of fermented mixed grain powder, 2 parts by weight of wild wildflower extract, 115 parts by weight of soy sauce, and radish. 7 parts by weight of fermented powder, 18 parts by weight of onions, 12 parts by weight of rice wine, 14 parts by weight of brown sugar, 12 parts by weight of minced garlic, 8 parts by weight of pepper powder, 19 parts by weight of green onions, 9 parts by weight of pears and 110 parts by weight of purified water. Mixed to include.
< 비교예 1 ><Comparative Example 1>
실시예 1과 동일한 재료들을 이용하여 양념소스를 제조하였는데, 비교예 1에서는 실시예 1에 포함된 팽이버섯 추출물, 혼합곡물 발효분말, 간장소스를 포함하지 않고 혼합물을 제조하엿다.A seasoning sauce was prepared using the same ingredients as in Example 1. In Comparative Example 1, a mixture was prepared without the enoki mushroom extract, fermented mixed grain powder, and soy sauce contained in Example 1.
즉, 비교예 1에 따른 혼합물은 산야초 추출액 3 중량부, 무청발효분말 6 중량부, 양파 15 중량부, 청주 15 중량부, 황설탕 10 중량부, 다진마늘 15 중량부, 후춧가루 5 중량부, 대파 15 중량부, 배 10 중량부 및 정제수 100 중량부의 중량 비율로 포함되도록 혼합하였다.That is, the mixture according to Comparative Example 1 contains 3 parts by weight of field extract, 6 parts by weight of fermented radish powder, 15 parts by weight of onion, 15 parts by weight of rice wine, 10 parts by weight of brown sugar, 15 parts by weight of minced garlic, 5 parts by weight of pepper powder, and green onion. It was mixed to contain 15 parts by weight, 10 parts by weight of pears, and 100 parts by weight of purified water.
< 비교예 2 ><Comparative Example 2>
실시예 1과 동일한 재료들을 이용하여 양념소스를 제조하였는데, 비교예 2에서는 실시예 1에 포함된 팽이버섯 추출물, 산야초 추출액, 무청발효분말을 포함하지 않고 혼합물을 제조하엿다.A seasoning sauce was prepared using the same ingredients as in Example 1, but in Comparative Example 2, a mixture was prepared without the enoki mushroom extract, wild wildflower extract, and fermented radish powder included in Example 1.
즉, 비교예 2에 따른 혼합물은 혼합곡물 발효분말 5 중량부, 간장소스 100 중량부, 양파 15 중량부, 청주 15 중량부, 황설탕 10 중량부, 다진마늘 15 중량부, 후춧가루 5 중량부, 대파 15 중량부, 배 10 중량부 및 정제수 100 중량부의 중량 비율로 포함되도록 혼합하였다.That is, the mixture according to Comparative Example 2 contains 5 parts by weight of fermented mixed grain powder, 100 parts by weight of soy sauce, 15 parts by weight of onion, 15 parts by weight of rice wine, 10 parts by weight of brown sugar, 15 parts by weight of minced garlic, 5 parts by weight of pepper powder, It was mixed to include 15 parts by weight of green onions, 10 parts by weight of pears, and 100 parts by weight of purified water.
< 관능 평가 ><Sensory evaluation>
실시예 1, 2, 3에 따라 제조된 양념소스와, 비교예 1, 2에 따라 제조된 양념소스를 준비한 후, 상기 양념소스 100 중량부에 대해, 돼지갈비 100 중량부의 중량 비율로 혼합하여 3시간 동안 침지시켰다.After preparing the seasoning sauce prepared according to Examples 1, 2, and 3 and the seasoning sauce prepared according to Comparative Examples 1 and 2, they were mixed at a weight ratio of 100 parts by weight of pork ribs with respect to 100 parts by weight of the seasoning sauce, and then mixed together. soaked for some time.
이후, 상기 돼지갈비를 분리한 후 가열하여 구웠고, 상기 구워진 돼지갈비의 맛, 향, 조직감, 선호도 등에 대하여 관능평가를 실시하였으며, 그 결과를 아래 [표 2]에 나타내었다.Afterwards, the pork ribs were separated, heated and baked, and sensory evaluation was conducted on the taste, aroma, texture, preference, etc. of the roasted pork ribs, and the results are shown in [Table 2] below.
관능시험은 일반 소비자 50명을 대상으로 실시하고, 점수 및 평가기준은 9점 채점법을 이용하였으며, 아래 [표 1]에 나타내었다.The sensory test was conducted on 50 general consumers, and the scores and evaluation criteria used a 9-point scoring method and are shown in [Table 1] below.
상기 [표 2]를 참조하면, 실시예 1, 2, 3에 따라 제조된 양념소스를 이용하여 구워진 돼지갈비의 맛(풍미), 향(냄새), 조직감(물성), 종합적 선호도가 비교예 1, 2에 따라 제조된 돼지갈비에 비해 우수한 것을 확인할 수 있었다.Referring to [Table 2], the taste (flavor), aroma (smell), texture (physical properties), and overall preference of pork ribs grilled using the seasoning sauce prepared according to Examples 1, 2, and 3 were compared to those of Comparative Example 1. , it was confirmed that it was superior to pork ribs manufactured according to 2.
이상, 첨부된 도면을 참조하여 본 발명의 바람직한 일 실시예를 설명하였지만, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 본 발명이 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 일 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.Above, a preferred embodiment of the present invention has been described with reference to the attached drawings, but those skilled in the art will understand that the present invention can be modified in another specific form without changing its technical idea or essential features. You will understand that it can be done. Therefore, the embodiment described above should be understood in all respects as illustrative and not restrictive.
Claims (5)
혼합곡물 발효분말을 준비하며,
산야초 추출액을 준비하고,
간장소스를 준비하며,
무청발효분말을 준비하고,
상기 팽이버섯 추출물, 혼합곡물 발효분말, 산야초 추출액, 간장소스 및 무청발효분말을 포함하는 재료들을 혼합하여 혼합물을 제조하며,
상기 혼합물을 가열한 후 냉각하고 숙성하여 양념소스를 제조하되,
상기 팽이버섯 추출물을 준비하는 단계에서 상기 팽이버섯 추출물은, 팽이버섯을 준비한 후 세척하고, 상기 세척된 팽이버섯을 5 내지 25mm 길이 단위로 절단하며, 상기 절단된 팽이버섯을 110 내지 130℃ 온도에서 1 내지 10분 동안 수증기로 가열하여 증숙하고, 상기 증숙된 팽이버섯을 로스팅 장치를 이용하여 130 내지 150℃ 온도에서 1 내지 3분 동안 구워줌으로써 로스팅하며, 상기 로스팅된 팽이버섯을 8 내지 12℃ 온도에서 5 내지 15시간 동안 보관하여 숙성함으로써 숙성팽이버섯을 제조하고, 상기 숙성팽이버섯 전체 함량 100 중량부에 대해, 정제수 1,800 내지 2,200 중량부의 중량 비율로 혼합한 후 90 내지 95℃ 온도에서 3 내지 7시간 동안 가열하고, 고형물을 분리하여 제거함으로써 제조된 것을 특징으로 하는 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법.
Prepare enoki mushroom extract,
Prepare mixed grain fermentation powder,
Prepare wild wild herb extract,
Preparing soy sauce,
Prepare fermented radish powder,
A mixture is prepared by mixing ingredients including the enoki mushroom extract, mixed grain fermentation powder, wild wild herb extract, soy sauce, and radish fermentation powder,
The seasoning sauce is prepared by heating the mixture, cooling and maturing,
In the step of preparing the enoki mushroom extract, the enoki mushroom extract is prepared by preparing and washing the enoki mushrooms, cutting the washed enoki mushrooms into 5 to 25 mm length units, and roasting the cut enoki mushrooms at a temperature of 110 to 130°C. Steamed by heating with steam for 1 to 10 minutes, roasting the steamed enoki mushrooms by roasting them at a temperature of 130 to 150°C for 1 to 3 minutes using a roasting device, and roasting the roasted enoki mushrooms at a temperature of 8 to 12°C. Mature enoki mushrooms are prepared by storing and maturing for 5 to 15 hours, mixing purified water at a weight ratio of 1,800 to 2,200 parts by weight based on 100 parts by weight of the total content of the aged enoki mushrooms, and then 3 to 7 parts by weight at a temperature of 90 to 95 ° C. A method of manufacturing a seasoning sauce for pork using enoki mushroom extract, which is prepared by heating for a period of time and separating and removing solids.
상기 간장소스를 준비하는 단계에서 상기 간장소스는, 간장 전체 함량 100 중량부에 대해, 표고버섯 1 내지 5 중량부, 스테비아잎 1 내지 3 중량부 및 정제수 800 내지 1,200 중량부의 중량 비율로 혼합한 후 110 내지 130℃ 온도에서 5 내지 15분 동안 가열하고, 고형물을 제거함으로써 제조된 것을 특징으로 하는 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법.
According to clause 1,
In the step of preparing the soy sauce sauce, the soy sauce sauce is mixed at a weight ratio of 1 to 5 parts by weight of shiitake mushrooms, 1 to 3 parts by weight of stevia leaves, and 800 to 1,200 parts by weight of purified water, based on 100 parts by weight of the total soy sauce content. A method for producing a seasoning sauce for pork using enoki mushroom extract, which is prepared by heating at a temperature of 110 to 130 ° C. for 5 to 15 minutes and removing solids.
상기 혼합물은 상기 팽이버섯 추출물 10 내지 20 중량부, 혼합곡물 발효분말 3 내지 7 중량부, 산야초 추출액 1 내지 5 중량부, 간장소스 80 내지 120 중량부, 무청발효분말 4 내지 8 중량부, 양파 10 내지 20 중량부, 청주 10 내지 20 중량부, 황설탕 5 내지 15 중량부, 다진마늘 10 내지 20 중량부, 후춧가루 1 내지 10 중량부, 대파 10 내지 20 중량부, 배 8 내지 12 중량부 및 정제수 80 내지 120 중량부의 중량 비율로 포함된 것을 특징으로 하는 팽이버섯 추출물을 이용한 돈육용 양념소스의 제조방법.
According to clause 3,
The mixture includes 10 to 20 parts by weight of the enoki mushroom extract, 3 to 7 parts by weight of fermented mixed grain powder, 1 to 5 parts by weight of wild wildflower extract, 80 to 120 parts by weight of soy sauce, 4 to 8 parts by weight of fermented radish powder, and 10 to 100 parts by weight of onion. to 20 parts by weight, 10 to 20 parts by weight of rice wine, 5 to 15 parts by weight of brown sugar, 10 to 20 parts by weight of minced garlic, 1 to 10 parts by weight of pepper powder, 10 to 20 parts by weight of green onions, 8 to 12 parts by weight of pears, and purified water. A method of producing a seasoning sauce for pork using enoki mushroom extract, characterized in that it is contained in a weight ratio of 80 to 120 parts by weight.
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