KR20070008738A - Deep sea water zangachi - Google Patents
Deep sea water zangachi Download PDFInfo
- Publication number
- KR20070008738A KR20070008738A KR1020050062470A KR20050062470A KR20070008738A KR 20070008738 A KR20070008738 A KR 20070008738A KR 1020050062470 A KR1020050062470 A KR 1020050062470A KR 20050062470 A KR20050062470 A KR 20050062470A KR 20070008738 A KR20070008738 A KR 20070008738A
- Authority
- KR
- South Korea
- Prior art keywords
- deep
- water
- salt
- soy sauce
- red pepper
- Prior art date
Links
- 239000013535 sea water Substances 0.000 title abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 57
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 48
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 46
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 46
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 42
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 42
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 12
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 12
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- 241000234282 Allium Species 0.000 claims abstract description 9
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- 241000219112 Cucumis Species 0.000 claims abstract description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 7
- 244000061458 Solanum melongena Species 0.000 claims abstract description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 117
- 235000021110 pickles Nutrition 0.000 claims description 64
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- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 23
- 235000013536 miso Nutrition 0.000 claims description 23
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- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 12
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 12
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 235000021018 plums Nutrition 0.000 description 10
- 240000007087 Apium graveolens Species 0.000 description 8
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 8
- 235000010591 Appio Nutrition 0.000 description 8
- 241000220259 Raphanus Species 0.000 description 8
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- 235000002767 Daucus carota Nutrition 0.000 description 7
- 240000001980 Cucurbita pepo Species 0.000 description 6
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- 235000008078 Arctium minus Nutrition 0.000 description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 5
- 240000000982 Malva neglecta Species 0.000 description 5
- 235000000060 Malva neglecta Nutrition 0.000 description 5
- 244000300264 Spinacia oleracea Species 0.000 description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000002352 surface water Substances 0.000 description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 244000294263 Arctium minus Species 0.000 description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 3
- 235000005340 Asparagus officinalis Nutrition 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 3
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 229910002651 NO3 Inorganic materials 0.000 description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 240000004713 Pisum sativum Species 0.000 description 3
- 235000010582 Pisum sativum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 241000121220 Tricholoma matsutake Species 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000003749 cleanliness Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 241001280436 Allium schoenoprasum Species 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 2
- 240000005528 Arctium lappa Species 0.000 description 2
- 241000269837 Artemisia dubia Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 244000067456 Chrysanthemum coronarium Species 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000011229 Prunus domestica subsp. syriaca Nutrition 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 244000169641 Spondias dulcis Species 0.000 description 2
- 235000005138 Spondias dulcis Nutrition 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 244000193174 agave Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000015134 garland chrysanthemum Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000021538 Chard Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000209020 Cornus Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000017337 Persicaria hydropiper Nutrition 0.000 description 1
- 240000000275 Persicaria hydropiper Species 0.000 description 1
- 241000222350 Pleurotus Species 0.000 description 1
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- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 241000985694 Polypodiopsida Species 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000218206 Ranunculus Species 0.000 description 1
- 235000004443 Ricinus communis Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- -1 Salt Salt Chemical class 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000190021 Zelkova Species 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- RECVMTHOQWMYFX-UHFFFAOYSA-N oxygen(1+) dihydride Chemical compound [OH2+] RECVMTHOQWMYFX-UHFFFAOYSA-N 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 장아찌에 관련된 것으로서, 특히 해양 심층수로부터 유래한 소금, 간장, 된장 또는 고추장을 사용한 장아찌의 제조에 관한 것이다(이하 해양 심층수를 심층수라 한다).The present invention relates to pickles, and more particularly, to the preparation of pickles using salt, soy sauce, soybean paste or red pepper paste derived from deep sea water (hereinafter, referred to as deep sea water).
장아찌는 채소를 소금이나 간장에 절여 묵힌 저장 식품으로서 오래 두고서 언제나 손쉽게 내어 먹을 수 있고 입맛을 돋우기 때문에 예로부터 그 기호도가 높은 발효 식품이다. 우리나라와 같이 계절에 따라 기온 차가 심하여 채소의 생산이 제한되므로 채소의 수시 공급을 위해서 제철에 저장하여 제철이 아닌 때에도 먹을 수 있도록 한 식품 중의 하나가 바로 장아찌인 것이다. 장아찌를 만드는 방법에는 채소를 간장이나 소금에 절여서 만드는 방법과 고추장이나 된장에 박아서 만드는 방법이 있으며 식초나 설탕·참기름 등으로 양념하기도 한다. 재료로는 마늘·깻잎·참외·무·마늘종·오이·고춧잎·가지·더덕 등이 있다. 채소의 종류에 따라 마늘장아찌, 매실장아찌 등이 있으며 절이는 재료에 따라 소금 장아찌, 간장 장아찌, 된장 장아찌, 고추장 장아찌 등이 있다. 장아찌에 관련된 특허 또한 다수 출원되었다(한국공개특허 2005-0044042 : 버섯 모듬 고추장 장아찌, 2005-0033749 : 표고버섯 장아찌의 제조 방법, 2004-0111192 : 버섯 장아찌의 제조 방법 및 그의 의해 얻어진 버섯 장아찌, 2004-0040797 : 매실 고추장 장아찌 제조 방법, 2004-0006178 : 장아찌의 제조 방법, 2003-0095818 : 두릅 장아찌의 제조 방법, 2003-0044689 : 무말랭이 장아찌의 제조 방법 및 그 방법에 의해 제조된 무말랭이 장아찌, 2003-0009973 : 당귀 장아찌 제조 방법, 2003-0009774 : 피클형 송이버섯 장아찌의 제조 방법, 2002-0065770 : 국수호박 장아찌의 제조 방법, 2001-0114037 : 파파야 장아찌 및 그의 제조 방법, 2001-0088486 : 마늘 장아찌의 제조 방법, 2001-0078573 : 청외 장아찌 제조 방법, 2001-0025189 : 표고버섯이 주 원료인 장아찌의 제조 방법과 이에 의해 제조된 표고버섯 장아찌, 1998-0017192 : 매실 장아찌의 제조 방법 등등).Pickles are fermented foods that have a high preference since they are vegetables stored in salt or soy sauce and can be easily eaten for a long time. As in Korea, the temperature difference is severe depending on the season, so the production of vegetables is limited, so one of the foods stored in season for the occasional supply of vegetables is to be eaten even when it is not in season. Pickles are made by pickling vegetables in soy sauce or salt, or by adding them to red pepper paste or miso, and seasonings with vinegar, sugar, and sesame oil. Ingredients include garlic, sesame leaf, melon, radish, garlic seed, cucumber, red pepper leaf, eggplant, and deodeok. Depending on the type of vegetables, there are garlic pickles, pickled plum pickles, and salt pickles, soy sauce pickles, miso pickles, and red pepper paste pickles. A number of patents related to pickles have also been filed (Korean Patent Publication 2005-0044042: Mushroom Assorted Gochujang Pickles, 2005-0033749: Method of Making Shiitake Pickles, 2004-0111192: Method of Making Mushroom Pickles, and Mushroom Pickles Obtained by the Means, 2004- 0040797: A method for preparing pickled pickled plum, 2004-0006178: A method for preparing pickled pickles, 2003-0095818: A method for preparing pickled pickles, 2003-0044689: A method for preparing dried malted pickles, and a dried dried pickles prepared by the method, 2003-0009973: Method of preparing Angelica Pickles, 2003-0009774: Method of manufacturing pickle-type Matsutake mushroom pickles, 2002-0065770: Method of preparing noodle squash pickles, 2001-0114037: Method of manufacturing papaya pickles and methods thereof, 2001-0088486: Method of manufacturing garlic pickles, 2001-0078573: Method for manufacturing pickled blue pickles, 2001-0025189: Method for preparing pickles with shiitake mushroom as the main raw material and shiitake pickles prepared thereby, 1 998-0017192: method of making plum pickles, etc.).
이러한 장아찌는 일반적인 천일염 또는 정제염을 사용하거나 이러한 소금을 사용하여 만든 간장, 된장, 고추장을 사용하고 있다. 하지만 공업화와 산업화로 인근 해양이 날로 오염되어 가고 있고, 따라서 오염되지 않은 청정한 소금을 얻기가 어려워지고 있고, 정제염 사용시에는 다양한 미네랄의 섭취가 어렵다.These pickles are made of natural salt or refined salt, or soy sauce, miso, and red pepper paste made using these salts. However, due to industrialization and industrialization, the nearby oceans are becoming increasingly polluted, and thus it is difficult to obtain clean, uncontaminated salts, and it is difficult to consume various minerals when using refined salts.
한편, 심층수는 통상 수심 200미터에서 최고 4천 미터까지 깊은 바다물을 말하는데 표층수와도 20도 이상의 온도차 때문에 물과 기름처럼 서로 섞이지 않는다. 빛이 없는 심해에선 광합성 대신 분해만 이루어져 심층수에는 각종 미네랄과 함께 유기질 영양분이 풍부하고, 유기물이나 세균류가 적어 청정성이 있다.Deep water, on the other hand, usually refers to deep sea water from 200 meters up to 4,000 meters deep, and does not mix with water like oil due to temperature differences of more than 20 degrees from surface water. In the deep sea without light, only the decomposition instead of photosynthesis, the deep water is rich in organic nutrients with various minerals, there is less organic matter or bacteria, there is a clean.
심층수는 일본, 하와이 등지와 우리나라 동해 바다에 분포하고 있다. 우리나라 고유의 동해 심층수는 블라디보스톡에서 침강한 물이 유입되는 차가운 물과 자체적으로 생성된 고유수로 이루어지는데, 고성, 강릉, 울진, 울산, 부산, 울릉도 등 동해안 전반에 걸쳐 존재한다. 우리나라 동해의 심층수와 타 지역의 심층수의 특성을 표 1에 나타내었다.Deep water is distributed in Japan, Hawaii, and the East Sea of Korea. Indigenous deep sea water of Korea consists of cold water from which the water settled in Vladivostok and high water generated by itself, and exists throughout the east coast such as Goseong, Gangneung, Uljin, Ulsan, Busan, and Ulleungdo. Table 1 shows the characteristics of the deep water in the East Sea of Korea and the deep water in other regions.
우리나라 동해 심층수의 특성은 수온은 일본 고치현, 오끼나와현, 미국 하와이 심층수보다 더 차고 인산, 규산 등과 같은 영양염류의 함유량은 동해 심층수가 고치현이나 도야마현의 것보다 더 많다.The characteristics of deep sea water in Korea is higher than that of Kochi Prefecture, Okinawa Prefecture, and Hawaii, USA, and the content of nutrients such as phosphoric acid and silicic acid is higher than that of Kochi and Toyama Prefecture.
표 2는 우리나라 동해의 표층수와 심층수의 성분을 비교한 것이다.Table 2 compares the surface and deep water components of the East Sea of Korea.
심층수는 표층수에 비하여 무기염류 및 미네랄이 100-1,000배 정도 풍부한 영양염류를 함유하고 있고, 오염되지 않은 청정하고 숙성된 물이다. 또한, 몸에 필요한 각종 미네랄이 고루 함유되어 미네랄 밸런스(mineral balance)가 우수하다.Deep water contains nutrients rich in minerals and minerals 100-1,000 times more than surface water, and is clean, mature, uncontaminated water. In addition, it contains a variety of minerals necessary for the body is excellent mineral balance (mineral balance).
이러한 심층수를 이용한 심층수 소금(한국공개특허 2003-0093668 : 동해 해양 심층수 소금, 일본공개특허 2005-160343 : 소금 및 간수의 제조 방법), 심층수 간장(일본공개특허 1998-309177 : 해양 심층수를 이용한 간장 및 그 제조 방법), 심층수 된장(일본등록특허 2837386 : 해양 심층수를 이용한 된장 또는 청주 및 그 제조 방법), 심층수 고추장(한국공개특허 2003-0095416 : 해양 심층수 소금을 사용한 고추장) 등이 출원되어 있다. 하지만 아직까지 심층수 소금, 심층수 간장, 심층수 된장, 심층수 고추장을 사용한 장아찌는 없다. Deep water salt using such deep water (Korea Patent Publication No. 2003-0093668: East Sea deep water salt, Japanese Patent Publication 2005-160343: Method of preparing salt and water), Deep water soy sauce (Japan Patent Publication 1998-309177: Soy sauce using the deep sea water and Its manufacturing method), deep-water miso (Japanese Patent No. 2837386: miso or sake using marine deep water, and a method for producing the same), deep-water kochujang (Korean Patent Publication 2003-0095416: gochujang using marine deep water salt) and the like. However, there are no pickles using deep-water salt, deep-water soy sauce, deep-water miso, and deep-water pepper paste.
이하 심층수, 심층수 농축수 또는 심층수를 건조시켜 만든 심층수 소금, 심층수 소금을 사용한 간장, 된장, 고추장을 심층수 유래의 심층수 소금, 심층수 간장, 심층수 된장, 심층수 고추장이라 칭한다.Hereinafter, deep water salt, deep water salt made by drying deep water, deep water condensed water, or deep water, soy sauce, miso, and red pepper paste using deep water salt are called deep water salt, deep water soy sauce, deep water miso, and deep water red pepper paste.
본 발명은 심층수의 청정성, 다양한 미네랄 밸런스(mineral balance), 우수 한 발효성, 저장성 등을 이용하고자 한 것이다. 따라서 본 발명은 장아찌의 제조에 있어서 심층수 소금, 심층수 고추장, 심층수 간장, 심층수 된장을 사용하여 청정성, 미네랄 밸런스, 발효성, 저장성이 우수하면서도 맛이 부드럽고 좋은 장아찌를 제공하는 것을 목적으로 한다.The present invention intends to use the cleanliness of deep water, various mineral balance, excellent fermentability, shelf life and the like. Accordingly, an object of the present invention is to provide a pickle that is excellent in cleanliness, mineral balance, fermentability, shelf life, and tastes smooth, using deep water salt, deep water red pepper paste, deep water soy sauce, and deep water miso in the preparation of pickles.
본 발명에 의한 심층수 장아찌는 채소를 심층수에서 유래한 소금 또는 간장에 절이거나 심층수 유래의 된장 또는 고추장에 버무리거나 박아서 숙성시키는 것이다.Deep-water pickles according to the present invention are to be pickled in salt or soy sauce derived from deep water or mixed or embedded in soybean paste or red pepper paste derived from deep water.
따라서 본 발명에 의한 장아찌는 절이는 재료에 따라서 다음의 4가지 종류의 장아찌가 제조된다.Therefore, the following four kinds of pickles are prepared according to pickling materials according to the present invention.
1) 채소를 소금 또는 간장에 절이거나 된장 또는 고추장에 버무리거나 박아서 숙성시킨 장아찌에 있어서, 소금을 심층수에서 유래한 소금을 사용한 것을 특징으로 하는 심층수 소금 장아찌.1) A deep-water salt pickle, which is pickled in salt or soy sauce, mixed with soybean paste or red pepper paste, or aged.
2) 채소를 소금 또는 간장에 절이거나 된장 또는 고추장에 버무리거나 박아서 숙성시킨 장아찌에 있어서, 간장을 해수면 200미터 이하의 심해에서 취수한 청정한 심층수나 심층수 소금을 이용하여 양조를 행하고, 소정의 제조 공정을 거쳐 얻은 심층수 간장을 사용한 것을 특징으로 하는 심층수 간장 장아찌2) In pickles prepared by marinating vegetables in salt or soy sauce, or by mixing them with soybean paste or red pepper paste, brewing the soy sauce using pure deep water or deep water salt taken from the deep sea of 200 meters below sea level, and preparing Deep-water soy pickles characterized by using deep-water soy sauce obtained through the process
3) 채소를 소금 또는 간장에 절이거나 된장 또는 고추장에 버무리거나 박아서 숙성시킨 장아찌에 있어서, 간장을 해수면 200미터 이하의 심해에서 취수한 청 정한 심층수나 심층수 소금을 이용하여 양조를 행하고, 소정의 제조 공정을 거쳐 얻은 심층수 간장을 걷어내고 남은 건더기 또는 메주에 적절한 소금물을 알맞게 부어 만든 심층수 된장을 사용한 것을 특징으로 하는 심층수 된장 장아찌3) In pickled vegetables that are pickled in salt or soy sauce, or mixed or soaked in soybean paste or red pepper paste, the soy sauce is brewed using clean deep water or deep water salt taken from the deep sea of 200 meters below sea level. Deep-water miso pickles made by removing deep-water soy sauce obtained through the manufacturing process and using deep-water miso made by pouring proper salt water into the remaining dry matter or meju
4) 채소를 소금 또는 간장에 절이거나 된장 또는 고추장에 버무리거나 박아서 숙성시킨 장아찌에 있어서, 고추장을 해수면 200미터 이하의 심해에서 취수한 청정한 심층수나 심층수 소금을 사용하여 만든 심층수 고추장을 사용한 것을 특징으로 하는 심층수 고추장 장아찌4) Pickles prepared by marinating vegetables in salt or soy sauce, or by mixing them with soybean paste or red pepper paste, are characterized by the use of deep-water pepper paste made of pure deep-water or deep-water salt taken from deep-sea water below 200 meters above sea level. Deep-water Gochujang Pickles
본 발명의 장아찌에 사용되는 채소로는 일반적인 장아찌에 사용되는 모든 채소를 사용할 수 있다. 계절별로 열거하면 다음과 같다.Vegetables used in the pickles of the present invention can be used for all vegetables used in general pickles. Listed by season is as follows.
1월 : 우엉, 아욱, 당근, 감귤January: Burdock, mallow, carrots, tangerines
2월 : 고비, 우엉, 소루쟁이, 샐러리, 당근, 달래, 김, 귤February: Ferns, Burdock, Rustic, Celery, Carrot, Soothing, Laver, Tangerine
3월 : 냉이, 달래, 물쑥, 오이, 죽순, 취나물, 쪽파, 상추, 아욱, 양송이, 돈나물, 씀바귀, 각종 봄나물March: Wasabi, Soothe, Mugwort, Cucumber, Bamboo shoot, Sprouts, Chives, Lettuce, Mallow, Mushroom, Sprouts, Mugwort, Various spring herbs
4월 : 달래, 당근, 더덕, 양파, 오이, 완두, 죽순, 취나물, 쪽파, 미나리, 배추, 양배추, 삽주, 상추, 샐러리, 시금치, 쑥갓, 쑥, 아욱, 양송이, 호박, 겨자, 산나물, 느타리, 양송이, [산딸기, 딸기April: Soothing, carrot, duck, onion, cucumber, pea, bamboo shoot, fresh green onion, chives, buttercup, cabbage, cabbage, shochu, lettuce, celery, spinach, garland chrysanthemum, mugwort, mallow, mushroom, zucchini, mustard, wild vegetables, zelkova , Mushroom, [raspberry, strawberry
5월 : 근대, 당근, 더덕, 양파, 오이, 완두, 우엉, 다시마, 피망, 호박, 애호박, 배추, 양배추, 상추, 샐러리, 시금치, 쑥갓, 아스파라가스, 아욱May: Beetroot, Carrot, Duck, Onion, Cucumber, Pea, Burdock, Kelp, Bell pepper, Pumpkin, Zucchini, Chinese cabbage, Cabbage, Lettuce, Celery, Spinach, Garland chrysanthemum, Asparagus, Mallow
6월 : 고추, 풋고추, 근대, 도라지, 마늘, 무, 연근, 오이, 완두, 우엉, 참외, 토마토, 피망, 호박, 애호박, 양배추, 부추, 아스파라가스, 아욱, 매실. 산수유, 딸 기June: Pepper, green pepper, chard, bellflower, garlic, radish, lotus root, cucumber, pea, burdock, melon, tomato, bell pepper, zucchini, courgette, cabbage, leek, asparagus, mallow, plum. Cornus, daughter
7월 : 가지, 감자, 고추, 풋고추, 노각, 무, 열무, 월파, 토마토, 피망, 호박, 배추, 양배추, 부추, 생강, 오이, 아스파라가스, 느타리, 복숭아, 자두, 수박, 참외July: Eggplant, Potato, Pepper, Green Pepper, Stir-Fried, Radish, Radish, Wolpa, Tomato, Bell Pepper, Pumpkin, Chinese Cabbage, Cabbage, Leek, Ginger, Cucumber, Asparagus, Pleurotus, Peach, Plum, Watermelon, Melon
8월 : 가지, 감자, 고구마, 고추, 풋고추, 노각, 당근, 무, 월파, 토란, 피망, 호박, 배추, 양배추, 부추,오이, 샐러리, 생강, 참외, 토마토August: Eggplant, potato, sweet potato, pepper, green pepper, shredded, carrot, radish, walnut, taro, bell pepper, pumpkin, cabbage, cabbage, leek, cucumber, celery, ginger, melon, tomato
9월 : 가지, 고구마, 고추, 붉은고추, 느타리버섯, 당근, 양파, 마늘, 오이, 토란, 둥근파, 풋콩, 피망, 배추, 샐러리, 옥수수, 생강, 솎음배추, 송이버섯, 싸리버섯, 아주까리, 감 September: Eggplant, sweet potato, red pepper, red pepper, oyster mushroom, carrot, onion, garlic, cucumber, taro, round leek, green beans, bell pepper, cabbage, celery, corn, ginger, green cabbage, matsutake, haricot mushroom, castor, feeling
10월 : 고구마, 고추, 붉은고추, 당근, 무, 양파, 오이, 토란, 양파, 배추, 양배추, 호배추, 샐러리, 송이버섯, 시금치, 싸리버섯,자, 우엉, 더덕October: Sweet potato, red pepper, red pepper, carrot, radish, onion, cucumber, taro, onion, Chinese cabbage, cabbage, cabbage, celery, matsutake, spinach, mori mushroom, purple, burdock, deodeok
11월 : 무우, 김장파, 배추, 양배추, 샐러리, 시금치, 양송이November: Radish, Kim Jangpa, Chinese Cabbage, Cabbage, Celery, Spinach, Mushroom
12월 : 샐러리, 배추, 시금치, 양송이, 당근, 감귤December: Celery, Chinese cabbage, Spinach, Mushroom, Carrot, Citrus
상기 채소 중에서도 매실, 감, 더덕, 깻잎, 도라지, 고들빼기, 마늘, 마늘쫑, 오이, 무우, 무말랭이, 참외, 고추, 고춧잎, 가지, 버섯, 콩잎, 양파, 호박, 죽순, 사과 등이 본 발명의 장아찌의 재료로서 주로 사용된다. Among the vegetables, plum, persimmon, deodeok, sesame leaf, bellflower, red pepper, garlic, garlic 쫑, cucumber, radish, radish, melon, red pepper, red pepper leaf, eggplant, mushroom, soybean leaf, onion, pumpkin, bamboo shoot, apple, etc. It is mainly used as a material of.
본 발명에 의한 심층수 장아찌를 만드는 방법은 앞서 언급한 바와 같이 채소를 심층수에서 유래한 소금 또는 간장에 절이거나 심층수 유래의 된장 또는 고추장에 버무리거나 박아서 숙성시키는 것이다.As described above, the method of making a deep-water pickle according to the present invention is to pickle the vegetables with salt or soy sauce derived from deep water or toss or embed it in soybean paste or red pepper paste derived from deep water.
심층수에서 유래한 소금, 간장, 된장, 고추장은 일본이나 하와이의 심층수를 사용하여 만든 것을 사용하여도 좋고 우리나라 고유의 동해 심층수를 사용하여도 좋다.Salt, soy sauce, soybean paste, and red pepper paste derived from deep water may be made using deep water from Japan or Hawaii, or deep water from Korea's own East Sea may be used.
심층수 유래의 소금, 간장, 된장, 고추장을 사용한 본 발명에 의한 심층수 장아찌는 다음과 같은 장점이 있다.Deep water pickles according to the present invention using salt, soy sauce, miso, and red pepper paste derived from deep water have the following advantages.
1) 청정하다. 1) Clean.
오염되지 않은 청정한 심층수 유래의 소금, 간장, 된장, 고추장을 사용하여 깨끗하다. It is clean using salt, soy sauce, miso, and red pepper paste, which are derived from uncontaminated deep water.
2) 다양한 미네랄의 섭취가 가능하다. 2) It is possible to ingest various minerals.
심층수에는 몸에 필요한 다양한 미네랄이 함유되어 있고 이러한 심층수 유래의 소금, 간장, 된장, 고추장을 사용한 장아찌 또한 미네랄 밸런스가 좋은 것은 자명하다. Deep water contains various minerals necessary for the body, and salt, soy sauce, miso, and red pepper paste, which are derived from deep water, also have a good mineral balance.
3) 발효성이 우수하다. 3) Excellent fermentation.
장아찌는 발효식품의 하나로서 숙성도에 따라 맛이 차이가 나게 된다. 심층수 유래의 소금, 간장, 된장, 고추장을 사용한 장아찌는 발효성이 우수하다. 심층수에는 질산염, 인산염 등 다양한 무기염류가 표층수에 비하여 10배 이상 많고, 심층수 유래의 소금, 간장, 된장, 고추장을 사용하여 만든 장아찌는 유산균등의 발효효율이 좋다. Pickles are one of the fermented foods, and taste will vary depending on aging. Pickles made with deep-water salt, soy sauce, miso, and red pepper paste are excellent in fermentation. In the deep water, various inorganic salts such as nitrate and phosphate are more than 10 times higher than surface water, and the pickles made with salt, soy sauce, miso, and red pepper paste derived from deep water have good fermentation efficiency such as lactic acid bacteria.
4) 저장성이 좋다. 4) Good storage.
장아찌는 상하기 쉬운 채소를 오랫동안 먹을 수 있도록 저장식품이다. 심층수 유래의 소금, 간장, 된장, 고추장을 사용한 장아찌는 저장성이 우수하다. Pickles are stored foods that allow you to eat perishable vegetables for a long time. Pickles made with deep-water salt, soy sauce, miso, and red pepper paste have excellent shelf life.
5) 쓴 맛이나 독특한 악취가 있고 미각이 강한 재료를 사용하여 장아찌를 담아도 본 발명에 의한 심층수 장아찌는 쓴 맛이 저감되고, 악취가 줄어들며, 맛이 부드러운 장아찌가 된다. 5) Even if the pickles are prepared by using a material having a bitter taste or a unique odor and having a strong taste, the deep water pickles according to the present invention have a reduced bitter taste, a bad smell, and a tender pickle.
이하 실시예를 들어 본 발명에 의한 심층수 장아찌의 제조를 예시한다. 하지만 본 발명에 의한 심층수 장아찌는 통상의 지식을 가진 자라면 채소의 종류와 절이는 매체(소금, 간장, 된장, 고추장)에 따라 다양한 장아찌의 제조가 가능하므로 이에 한정하지 않고, 심층수로부터 유래한 소금, 간장, 된장, 고추장을 사용한 장아찌는 모두 본 발명에 속하는 것이다.For example, the preparation of deep water pickles according to the present invention will be illustrated. However, the deep-water pickles according to the present invention can be prepared according to the type and pickling medium (salt, soy sauce, soybean paste, red pepper paste) of vegetables if they have ordinary knowledge, but not limited thereto, and salt derived from deep water, Pickles using soy sauce, miso, and red pepper paste all belong to the present invention.
실시예 1) 매실 심층수 소금 장아찌Example 1 Plum Deep Sea Salt Pickles
재료 : 매실 10 Kg , 심층수 소금 1.5 KgIngredients: Plum 10 Kg, Deep Salt Salt 1.5 Kg
만들기to make
① 매실을 깨끗하게 씻어 물기를 뺀 다음 통매실에 심층수 소금 1kg을 넣고 하룻밤 간한다. ① Wash the plums clean, drain the water, and put 1kg of deep-water salt in the plums.
② 매실만 건져 햇빛에 2∼3일 정도 말린 다음 씻어서 물기를 빼놓는다. ② Dried only plums dried in the sun for 2-3 days, wash and drain the water.
③ 물 4되, 심층수 소금 500g 분량을 넣고 완전히 끓여 식혀 둔다. ③ Put 4 drops of water and 500g of deep-water salt and boil it thoroughly.
④ 매실에 ③의 물을 적실 정도로 부은 후 그 위에 설탕을 덮일 정도로 붓는다. ④ Pour enough to soak ③ in the plum and pour enough to cover the sugar on it.
⑤ 20∼30일 숙성시킨다 ⑤ 20-30 days aging
실시예 2) 매실 심층수 간장 장아찌Example 2 Plum Deep Soy Sauce Pickles
① 청매실을 씻어서 씨를 도려낸 다음 매실 100g에 누런 설탕 150g의 비율로 섞어 독에 넣어 약 두 달 간 발효시킨 후 매실을 건져내 끓여서 식힌 심층수 간장에 담는다. ① Wash the plums and cut out the seeds. Mix 100g plum with 150g of yellow sugar, add it to the poison, ferment it for about two months, take out the plums, and boil them in soy sauce.
② 간장 안에 매실이 푹 잠기도록 한다. ② Make plums soak in soy sauce.
③ 일주일이 지난 후 매실을 건져내고 간장을 끓인 후 식혀서 다시 매실을 넣는다. ③ After a week, pick up the plums, boil the soy sauce, cool and put the plums again.
④ 3, 4개월 숙성시킨다 ④ Aged 3 or 4 months
실시예 3) 깻잎 심층수 된장 장아찌Example 3) Sesame Leaf Deep Water Miso Pickles
① 깻잎은 한 장씩 소금물에 헹궈서 물기를 모두 빼고 깻잎의 꼭지 부분을 자르지 말고 7장씩 묶어 준비한다. ① Rinse sesame leaves in salt water one by one and drain all the water. Do not cut the tip of sesame leaves.
② 심층수 된장을 밀폐용기에 한 수저씩 떠서 넓게 펼치고 준비한 깻잎 묶음을 넣는다. 다시 깻잎 위에 심층수 된장을 켜켜이 발라서 심층수 된장에 깻잎이 완전하게 박히도록 한다. ② Spread deep water miso in a sealed container by spreading it one by one and put the bundle of sesame leaves prepared. Again, apply deep-water miso on sesame leaves and apply sesame leaves completely.
③ ②의 깻잎 박은 심층수 된장을 서늘한 곳에서 한 달 정도 숙성시킨다③ The sesame leaf gourd of ② matures deep-water miso for about a month in a cool place.
실시예 4) 매실 심층수 고추장 장아찌Example 4 Plum Deep Water Gochujang Pickles
재료 : 매실 1 kg , 심층수 소금 30g , 고추장 2컵 , 물엿 1컵 , 청주 1/2컵Ingredients: 1 kg of plum, 30 g of deep water salt, 2 cups of red pepper paste, 1 cup of starch syrup, 1/2 cup of sake
만들기to make
① 잘익은 황매를 골라 깨끗이 씻어 심층수 소금물에 담가 하룻밤 정도 절인다(일반 소금을 사용하여도 좋다). ① Pick well-cooked yellow plum, wash it, soak it in deep-water brine and soak it overnight (you can use normal salt).
② 절인 매실을 건져서 3∼4일 햇볕에 말린다. 황매의 표면이 쪼글쪼글해질 정도로 말리면 된다. ② Pickled plums are dried and dried in the sun for 3-4 days. Dry the surface so that the surface of the yellow plum is crumpled.
③ 심층수 고추장과 청주, 물엿을 끓여 식힌다. ③ Deep water Gochujang, Cheongju, syrup boil and cool.
④ 심층수 고추장에 잘 말린 매실을 버무린 후 항아리에 꼭꼭 눌러 담고 무거운 것 둔다. 3∼4달 숙성시킨다④ Toss the well-dried plums in the deep water pepper paste, press tightly in a jar and put a heavy one. Aged 3-4 months
심층수 유래의 소금, 간장, 고추장을 사용한 본 발명에 의한 심층수 장아찌는 청정성, 미네랄 밸런스, 발효성, 저장성이 우수하여 건강유지에 도움을 주며 쓴 맛이 저감되고, 악취가 줄어들며, 맛이 부드러워 식욕을 증진시키는 효과가 있다.Deep water pickles according to the present invention using salt, soy sauce, and red pepper paste derived from deep water have excellent cleanliness, mineral balance, fermentability, and shelf life, which helps maintain health, reduce bitter taste, reduce odor, and taste softly. It has a promoting effect.
Claims (5)
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| KR1020050062470A KR20070008738A (en) | 2005-07-12 | 2005-07-12 | Deep sea water zangachi |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020050062470A KR20070008738A (en) | 2005-07-12 | 2005-07-12 | Deep sea water zangachi |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100830693B1 (en) * | 2007-03-19 | 2008-05-19 | 김명선 | Manufacturing method for deoduk-kochujang pickle using red pepper sauce & codonopsis lanceolata |
| KR100854251B1 (en) * | 2006-09-23 | 2008-08-26 | 서희동 | A method to make a pickle using deep sea water |
| KR100920972B1 (en) * | 2008-01-30 | 2009-10-09 | 강원대학교산학협력단 | Method to enhance the content of free amino acid, anti-oxidant activity and anti-tumor activity in traditional sauce using deepsea water by adding sea tangle powder |
| KR100986659B1 (en) * | 2008-03-27 | 2010-10-08 | 순창군 | Pickles by dipping and pressing and method for manufacturing the same |
| CN103393089A (en) * | 2013-08-01 | 2013-11-20 | 徐州绿之野生物食品有限公司 | Bunge pricklyash leaf thick broad-bean sauce and processing method thereof |
| CN106343530A (en) * | 2016-09-19 | 2017-01-25 | 任彦永 | Nutrition and healthcare pepper leaf sauce |
-
2005
- 2005-07-12 KR KR1020050062470A patent/KR20070008738A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100854251B1 (en) * | 2006-09-23 | 2008-08-26 | 서희동 | A method to make a pickle using deep sea water |
| KR100830693B1 (en) * | 2007-03-19 | 2008-05-19 | 김명선 | Manufacturing method for deoduk-kochujang pickle using red pepper sauce & codonopsis lanceolata |
| KR100920972B1 (en) * | 2008-01-30 | 2009-10-09 | 강원대학교산학협력단 | Method to enhance the content of free amino acid, anti-oxidant activity and anti-tumor activity in traditional sauce using deepsea water by adding sea tangle powder |
| KR100986659B1 (en) * | 2008-03-27 | 2010-10-08 | 순창군 | Pickles by dipping and pressing and method for manufacturing the same |
| CN103393089A (en) * | 2013-08-01 | 2013-11-20 | 徐州绿之野生物食品有限公司 | Bunge pricklyash leaf thick broad-bean sauce and processing method thereof |
| CN106343530A (en) * | 2016-09-19 | 2017-01-25 | 任彦永 | Nutrition and healthcare pepper leaf sauce |
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