KR20210090881A - Soy crab sauce with Pleurotus eryngii mushroom - Google Patents

Soy crab sauce with Pleurotus eryngii mushroom Download PDF

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KR20210090881A
KR20210090881A KR1020200004167A KR20200004167A KR20210090881A KR 20210090881 A KR20210090881 A KR 20210090881A KR 1020200004167 A KR1020200004167 A KR 1020200004167A KR 20200004167 A KR20200004167 A KR 20200004167A KR 20210090881 A KR20210090881 A KR 20210090881A
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crab
soy sauce
sauce
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박한수
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박한수
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

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  • Marine Sciences & Fisheries (AREA)
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Abstract

The present invention relates to a method for manufacturing raw crabs marinated in soy sauce using lotus leaves and mushrooms, and more specifically, to a method for manufacturing lotus leaf mushroom raw crabs marinated in soy sauce, wherein lotus leaves are collected and roasted to make lotus leaf tea, and the active ingredients of Tricholoma matsutake or Sarcodon imbricatus, fermented plum, and various ingredients beneficial to a human body can be included.

Description

새송이버섯을 이용한 간장게장 소스 {Soy crab sauce with Pleurotus eryngii mushroom} Soy crab sauce with Pleurotus eryngii mushroom}

본 발명은 연잎과 버섯을 이용한 간장게장의 제조방법에 관한 것으로, 더욱 상세하게는 연잎을 채취하여 덖음 과정을 행한 후 연잎 차를 만들고, 새송이버섯의 유효 성분이 간장게장용 양념간장에 포함될 수 있도록 연잎 차물과 함께 첨가하여 연잎 버섯 간장게장을 만드는 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing soy sauce crab using lotus leaves and mushrooms, and more specifically, to make lotus leaf tea after collecting lotus leaves and performing a roasting process, so that the active ingredient of king oyster mushroom can be included in seasoned soy sauce for soy sauce crab It relates to a manufacturing method for making lotus leaf mushroom soy sauce crab by adding it together with lotus leaf tea.

연근은 수련과에 속하는 다년생 초본으로 학명은 Nelumbo nucifera, 생약명은 연(蓮)이다. 잎은 원형의 큰 잎이 뿌리줄기에서 나오는데 자루는 잎 뒷면의 중앙부에 달리며 가시 같은 돌기가 있고 꽃잎과 더불어 수면위에 떠서 펼쳐지며, 열매는 9∼10월경에 타원형의 수과가 까맣게 익는다. 이는 통상적으로 연자라고 한다.The lotus root is a perennial herb belonging to the water lily family, and its scientific name is Nelumbo nucifera, and its herbal name is lotus (蓮). A large round leaf comes out of the rhizome, and the stalk hangs on the central part of the underside of the leaf, has thorn-like projections, and floats on the water surface together with the petals. This is commonly referred to as a loon.

연의 잎은 "하엽(荷葉)"이라고 하는데, 동의보감에는 "성질이 치우침이 없으며, 맛은 쓴맛이고 독은 없으며, 효능은 산후 어혈을 치료하고 태아를 보호하며 나쁜 피를 제거한다."라고 기술 되어 있으며, 더위와 습기를 물리치고 출혈을 멎게 하고 어혈을 풀어주는 효과가 있으며, 머리와 눈에 쌓인 풍과 열을 맑게 하여 어지럼증을 치료하고, 각혈이나 코피, 혈뇨, 자궁근종 등의 각종 출혈증의 치료에 좋다.The leaf of the lotus is called "Hayeop", and in Donguibogam it is described that "there is no bias in nature, the taste is bitter and there is no poison, and the effect is to treat postpartum eohyeol, protect the fetus, and remove bad blood." It has the effect of repelling heat and moisture, stopping bleeding and relieving blood stasis, purifying wind and heat accumulated in the head and eyes to treat dizziness, and treating various types of hemorrhage such as hemoptysis, nosebleeds, hematuria, and uterine fibroids. good for treatment

또한 항균작용에 탁월하며, 혈압강하 작용을 하며 위장을 튼튼하게 하고 미용과 정력에도 도움을 준다고 한다.혈관질환 개선의 효능으로는 항산화 물질인 퀄세틴 등이 풍부하여 항산화 효과가 뛰어나며, 플라보노이드 성분은 혈압 강하에 도움을 준다. 최근에는 연잎으로 차를 만들기도 하고, 불린 쌀을 잎에 싸서 밥을 하기도 한다. In addition, it is said that it is excellent in antibacterial action, lowers blood pressure, strengthens the stomach, and helps with beauty and energy. As an effect of improving vascular disease, it is rich in antioxidants such as quercetin, which has excellent antioxidant effect, and flavonoids Helps lower blood pressure. Recently, lotus leaves are used to make tea, and soaked rice is wrapped in leaves to cook.

꽃게는 저지방 고단백 식품으로 소화가 잘 되고 입맛을 돋워주며, 타우린 성분은 간장기능을 강화시켜 주고 여성의 산후통증 생리장애를 치유하는데 특효가 있는 것으로 알려졌으며, 키토산과 비타민B, 칼슘, 필수 아미노산이 함유되어 성장기 어린이나 노약자에게 좋은 음식으로 알려져 있다. 저지방 고단백을 필요로 하는간장병, 고혈압, 비만증에 권장할 식품이며, 질병의 회복촉진과 간 기능 강화와 항암 및 관절 신경통에도 좋은 것으로 알려져 있다. 게의 단백질은 순수한 물질로서 뇌로 신속하게 전달되어 기분이 좋아지고 정신적 에너지를 충만하게하는 노르피네프린과 도파민의 원료가 되는 티로신을 공급해 주기 때문에 머리에도 좋은 식품으로 알려져 있다. 꽃게 큰 것에는 100g당 칼슘(Ca) 118mg 이 들어 있어 여성의 골다공증 예방에 탁월한 효과가 있고 타우린이 산후 통증과 생리장애를 치유해 주며, 빈혈에도 효과가 있다. 꽃게는 타우린, 메티오닌, 시스틴과 같이 황을 함유한 함 황 아미노산이 많아 알코올 해독 작용이 뛰어나고 타우린 함유도 높아 콜레스테롤을 낮춰준다. 꽃게는 그 맛이 좋아 예로부터 "백선지수(百鮮之首)"라고 하였으며 해삼, 전복과 함께 "수산삼진(水産三珍)"이라고 불렀다. 가을에 살이 많이 오르고 맛이 가장 좋아 "구자십웅(九雌十雄)"이라는 말이 있는데 이는 9월 한로(寒露) 후 암컷은 성장이 완료되어 살이 많이 오르고 10월이 되면 수컷이 크고 여문다는 뜻이다. Blue crab is a low-fat, high-protein food that is easily digested and stimulates the appetite. Taurine is known to be effective in strengthening the liver function and healing menstrual disorders after childbirth. Chitosan, vitamin B, calcium, and essential amino acids It is known as a good food for growing children and the elderly. It is a recommended food for liver disease, high blood pressure, and obesity that require low fat and high protein, and is known to be good for promoting recovery from diseases, strengthening liver function, cancer, and joint neuralgia. Crab protein is known as a good food for the brain because it supplies norepinephrine and tyrosine, a raw material for dopamine, that are quickly delivered to the brain as a pure substance, which makes you feel good and fills you with mental energy. Large blue crab contains 118mg of calcium (Ca) per 100g, so it has an excellent effect in preventing osteoporosis in women. Taurine heals postpartum pain and menstrual disorders, and is also effective in anemia. Blue crab has a lot of sulfur-containing amino acids that contain sulfur, such as taurine, methionine, and cystine, so it has an excellent alcohol detoxification action and also contains taurine, which lowers cholesterol. Blue crab has a good taste, so it has been called "Baekseonjisu (百鮮之首)" since ancient times, and it has been called "Sea cucumber and abalone" along with sea cucumber and abalone. There is a saying, "Gujasipung (九雌十雄)" because it gains a lot of weight in autumn and tastes the best, which means that after the cold season in September, the females grow a lot and gain a lot of weight, and in October, the males are large and mature. .

꽃게의 효능은 열을 내리고 어혈을 풀어주며 경락을 잘 통하게 하고 상처를 잘 아물게 하며 절상된 부위를 연결해주는 효능이 있으며 소종해독(消腫解毒) 작용도 있다. The efficacy of blue crabs is to lower heat, relieve blood stasis, pass through meridians well, heal wounds well, connect the cut parts, and also have a detoxifying effect on small bells (消腫解毒).

특허등록번호 10-1005936 복분자 간장게장 및 그 제조방법,특허등록번호 10-1167811 인삼 및 버섯을 이용한 간장게장의 제조방법, 특허등록번호 10-1343322 간장게장의 제조방법을 조사 하였으며 상기 특허 부분과 본 특허의 연잎 버섯 간장게장의 특징부분은 확연한 차이가 있으며, 버섯과연잎의 약리성분을 이용하는 다양한 조리법과 가공 방법에 대한 연구와 제품 개발로 소비자의 선택의 폭을 넓게 Patent registration number 10-1005936 bokbunja soy sauce crab and its manufacturing method, patent registration number 10-1167811 manufacturing method of soy sauce crab using ginseng and mushrooms, and patent registration number 10-1343322 manufacturing method of soy sauce crab There is a clear difference in the characteristics of the patented lotus leaf mushroom soy sauce crab, and the research and product development on various recipes and processing methods using the medicinal ingredients of the mushroom and lotus leaf widens the range of consumer choice.

만들 필요가 있으며, 연을 재배하는 농민과 게를 취급하는 어민들의 소득향상에 도움이 되는 발명인 것이다.송이(松 )버섯은 주로 20년 이상 된 소나무 숲에서 자생하며, 신라 성덕왕 3년(704)에 송이를 왕에게 진상하였다는 "삼국사기"의 기록이 송이에 대한 우리 기록 중 가장 오래된 것이며, 여기서 송이의 맛은 "무독하며, 맛이달고 솔 향이 짙다"로 표현되어 있다. 또한 허준의 "동의보감"에서는 "송이는 성질이 평하고 맛이 달며 독이 없고 매우 향기롭고 솔 냄새가 난다. 이것은 산에 있는 큰 소나무 밑에서 솔 기운을 받으면서 돋는 것으로 버섯 가운데 제일이다." 라고 기술 되어 있다. 송이버섯은 위, 장 기능 강화를 도와주고 기운의 순환을 촉진하여 손발이 저리고 힘이 없거나 허리와 무릎이 시릴 때 좋으며, 함유된 다당체는 항암작용에 효능이 있는 것으로 알려져 있다. 송이버섯의 주요 성분은 수분 함량이 899％로 적은 편이나, 단백질 2％, 지방 35％, 당질 67％, 섬유 08％,회분 08％, 그밖에 비타민 B2, 나이아신이 비교적 많이 포함되어 있다.It is an invention that needs to be made, and it is an invention that helps to improve the income of kite-growing farmers and crab fishermen. Mushrooms are mainly grown in pine forests that are more than 20 years old, and in the 3rd year of King Seongdeok of Silla (704) The record of "Samguksagi" that pine was presented to the king is the oldest among our records on pine, and the taste of pine is expressed as "non-toxic, sweet and has a strong pine scent." Also, in Heo Jun's "Donguibogam", "Mushrooms have a flat nature, sweet taste, non-toxic, very fragrant, and smell of pine. This is the best mushroom among mushrooms that grow under the energy of a large pine tree in the mountains." is described. Oyster mushroom helps to strengthen stomach and intestinal function and promotes energy circulation, so it is good for numbness in hands and feet, lack of strength, or back and knee pain. The polysaccharides it contains are known to have anticancer effects. The main component of matsutake mushroom has a low water content of 899%, but contains 2% protein, 35% fat, 67% carbohydrate, 08% fiber, 08% ash, and a relatively large amount of vitamin B2 and niacin.

다른 버섯류와 같이 에르고스테롤이 많이 포함되어 있으며, 송이 특유의 향기는 "신남산메칠"이다.. Like other mushrooms, it contains a lot of ergosterol.

따라서 본 발명은 이전에 사용하지 않았던 연잎과 송이버섯 또는 능이버섯을 재료로 사용하여, 연잎에 함유되어 있으며, 약리 작용을 행하는 것으로 알려진 로메린(Romerine)과 뉴시페린(Nuciferine)을 간장게장에 흡수시킴과 동시에 버섯의 유효 성분을 함유하며, 연잎의 특유의 향을 침투시킨 기능성 음식을 제공하기 위한 연잎과 버섯을 이용한 간장게장의 제조방법에 관한 것이다.Therefore, the present invention uses lotus leaf, matsutake mushroom or neungi mushroom, which have not been used before, as a material, and is contained in lotus leaf, and romerine and nuciferine, which are known to have pharmacological action, are absorbed into soy sauce crab. It relates to a method for manufacturing soy sauce crab using lotus leaves and mushrooms to provide functional food that contains the active ingredients of mushrooms and penetrates the unique flavor of lotus leaves.

연잎과 버섯을 이용한 간장게장용 간장을 제조함으로써 새로운 맛의 간장게장을 제공할 수 있도록 고안된 간장게장의 제조방법과 이에 의하여 제조된 간장게장을 제공하려는 것을 목적으로 한다. An object of the present invention is to provide a method for manufacturing soy sauce crab, which is designed to provide a new taste of soy sauce crab by manufacturing soy sauce for soy sauce crab using lotus leaves and mushrooms, and a soy sauce crab prepared thereby.

상기 본 발명이 이루고자 하는 과제를 달성하기 위하여 본 발명은 연잎을 채취하여 세척하고 물기를 제거하고 적당한 크기로 썰어서 덖음 용 팬에 덖음 과정을 행하여 연잎에 함유된 수분을 증발시켜서 연잎 차 재료를 만든다.In order to achieve the object of the present invention, the present invention collects lotus leaves, washes them, removes water, cuts them into appropriate sizes, and performs a roasting process in a pan for roasting to evaporate the moisture contained in the lotus leaves to make lotus leaf tea materials.

상기 덖음을 하여 얻은 연잎을 끓인 물을 약간 식혀 약 80∼90℃ 의 온도에서 연잎을 넣어 연잎차물을 얻는다. 연잎차물을 상온에서 식힌 다음 그 연잎차물을 이용하여 간장게장용 간장소스를 만들어 사용한다.버섯은 새송이버섯을 사용하며, 간장양념을 만들 때 사용토록하여 풍미가 향상되고, 각종 양념류 야채와 과일, 한약재를 넣어 비린 맛이 없는 간장게장을 제조 하였다 The water obtained by boiling the lotus leaf obtained by the above boiling is slightly cooled, and the lotus leaf is added at a temperature of about 80 to 90° C. to obtain a lotus leaf tea. After the lotus leaf tea is cooled at room temperature, the lotus leaf tea is used to make soy sauce for soy sauce crab. Mushrooms use king oyster mushrooms, which are used to make soy sauce, so that the flavor is improved, and various seasonings vegetables and fruits, Soy sauce crab without fishy taste was prepared by adding medicinal herbs.

본 발명의 방법에 의하여 제조된 간장게장은 새송이버섯의 약리학적 유효성분이 함유되고, 연잎의향과 연의 기능성 성분을 함유한 간장게장을 제공할 수 있으며, 본 발명으로 인하여 버섯을 채취하는 지역과 지역민, 연을 재배하는 농가의 소득 증대와 게를 취급하는 어민들에게 판로와 소득 증가로 이어져 지역의 발전에 임하고 간장게장을 찾는 소비자의 선택의 폭과 만족도를 높일 수 있다.The soy sauce crab prepared by the method of the present invention contains the pharmacologically active ingredient of king oyster mushroom, and it is possible to provide soy sauce crab containing the fragrance of lotus leaf and the functional ingredient of lotus, and the region and locals collecting mushrooms due to the present invention; This leads to an increase in the income of kite-growing farms and an increase in sales channels and income for crab fishermen, thereby contributing to the development of the region and increasing the choice and satisfaction of consumers looking for soy sauce crab.

본 발명을 이루기 위한 구체적인 사항을 살펴보면 연잎을 체취하고 소독, 세척하여 물기를 제거하고 덖음 과정을 행하여 연잎차를 우려 낼 수 있도록 준비하는 단Looking at the specific details for achieving the present invention, a step for preparing lotus leaf tea by removing water by sieving, disinfecting, and washing lotus leaves, and performing a roasting process

계,상기 연잎차를 정수된 물을 끓여서 약간 식힌 물 100중량부에 연잎차 01∼5 중량부를 투입하여 연잎차물을 만드는 단계;Making lotus leaf tea by adding 01 to 5 parts by weight of lotus leaf tea to 100 parts by weight of water slightly cooled by boiling the lotus leaf tea in purified water;

새송이버섯은 냉동된 것을 이용 시 정수된 물에 세척하여 냉장에서 해동하고, 해동 시 나오는 새송이버섯물은 간장 양념 만들 때 사용한다. 새송이버섯은 채취 한 후에 끓는 물에 데쳐서 사용하거나, 데쳐서 건조 과정을 행한 후에, 건조된 것을 정수된 물에 불려서 끓는 물에 데쳐서 사용하여도 되며, 능이버섯을 데친 물을 간장 양념을 만들 때 사용한다.When using frozen oyster mushrooms, wash them in purified water and thaw them in the refrigerator. The oyster mushroom water that comes out when thawed is used to make soy sauce. After collecting, oyster mushrooms can be used by blanching them in boiling water, or after blanching and drying, the dried ones can be soaked in purified water and blanched in boiling water. .

새송이버섯은 제철에 채취된 신선한 것으로 사용하는 것이 이상적이다.It is ideal to use oyster mushrooms fresh in season.

본 발명에 따른 연잎 버섯 간장게장의 제조 방법을 구체적으로 나열하면, 간장 100 중량부에 연잎 차 물 5∼50중량부, 송이버섯(또는 능이버섯)물 05∼15 중량부, 정수된 물 100∼250 중량부, 배 2∼8 중량부, 양파 4∼14 If the manufacturing method of lotus leaf mushroom soy sauce crab according to the present invention is specifically listed, 5-50 parts by weight of lotus leaf tea water, 05-15 parts by weight of matsutake mushroom (or oyster mushroom) water, 100 parts by weight of purified water, 100 parts by weight of soy sauce 250 parts by weight, 2-8 parts by weight of pears, 4-14 parts by weight of onions

중량부, 무 5∼15 중량부, 대파 5∼15 중량부, 마늘 6∼12 중량부, 매실발효액 1∼5 중량부, 설탕 4∼15중량부, 물엿 6∼30 중량부, 미림 5∼15 중량부, 생강 1∼3 중량부, 건 다시마 05∼3 중량부, 사과 1∼4 중량부, 건 고추 02∼2 중량부, 감초 002∼1 중량부, 액젓 05∼5 중량부, 황기 005∼2 중량부, 통 계피 002∼1Parts by weight, radish 5-15 parts by weight, green onion 5-15 parts by weight, garlic 6-12 parts by weight, fermented plum 1-5 parts by weight, sugar 4-15 parts by weight, starch syrup 6-30 parts by weight, mirin 5-15 Parts by weight, ginger 1-3 parts by weight, dried kelp 05-3 parts by weight, apples 1-4 parts by weight, dried red pepper 02-2 parts by weight, licorice 002-1 parts by weight, fish sauce 05-5 parts by weight, Astragalus 005- 2 parts by weight, cinnamon 002 to 1

중량부, 건 연잎 02∼3 중량부를 첨가하는 단계; 상기 재료를 혼합하여 가열도구에서 80∼90℃에서 1시간, 90∼110℃에서 1∼3시간을 가열하여 부재료들의 유효adding 02 to 3 parts by weight of dried lotus leaves; By mixing the above materials and heating at 80-90°C for 1 hour and at 90-110°C for 1-3 hours in a heating tool,

성분이 게장용 간장에 충분하게 용출되도록 하였으며, 이로 인하여 게장용 간장에서 나오는 풍미와 향, 맛이 좋아지고 염도가 낮아진 간장게장 숙성 조리 용으로 사용하는 게장용 간장을 만들었다.본 발명의 게는 암 꽃게를 중심점으로 삼았으며, 이를 위하여 신선한 게를 선별하여 원형그대로 세척하여 사용할 수도 있고, 탈각시켜 세척하여 몸통과 게 등껍질(뚜껑)을 분리하여 사용할 수도 있다.The ingredients were sufficiently leached into the soy sauce for crab sauce, and thus, the flavor, aroma, and taste from the soy sauce for crab sauce were improved, and soy sauce for the crab was prepared for use in the aging cooking of the soy sauce crab. Blue crab was taken as the central point, and for this purpose, fresh crabs can be selected and washed as they are, or shelled and washed to separate the body and crab shells (caps) for use.

또한, 살아 있는 게를 사용하여도 되나 당업자의 선택에 의하여 냉동상태의 게도 본 발명에는 사용이 가능하다. In addition, live crabs may be used, but frozen crabs can also be used in the present invention by the selection of those skilled in the art.

본 발명에 따른 간장게장 제조 방법의 간장은 직접 담은 집 간장이나 국 간장을 사용 하여도 가능하나 진간장을 사용하는 것이 이상적이라 할 수 있다.For the soy sauce of the method for manufacturing soy sauce crab according to the present invention, it is possible to use homemade soy sauce or soup soy sauce, but it is ideal to use dark soy sauce.

상기 기술한 매실발효액은 매실과 황설탕을 1; 1∼12의 비율로 혼합하여 만드는 것이 바람직하다. 매실의 과육은 별도로 사용 가능하다.The above-described fermented plum is 1 plum and brown sugar; It is preferable to make it by mixing in a ratio of 1 to 12. Plum flesh can be used separately.

상기 연잎 버섯 간장게장소스 100 중량부에 게 (꽃게, 대게) 50∼300 중량부를 혼합하여 2시간∼6일 동안 배양하는 과정을 포함한다.50 to 300 parts by weight of crab (blue crab, snow crab) are mixed with 100 parts by weight of the lotus leaf mushroom soy sauce crab sauce and cultured for 2 hours to 6 days.

배양 과정 시 새송이버섯을 같이 투입하여 숙성시킨다. 배양 시 연근도 같이 사용하여도 된다.상기 숙성 배양시간은 36시간∼96시간 사이가 게의 비린 맛이 제거되고 양념이 침투하여 이상적인 맛을 낸다 하겠다. 상기와 같이 재료나 가열온도와 시간을 맞추어 제조된 적정 염도 22∼28％를 유지 시킬 수 있으며, 게는 암꽃게를 사용하는 것이 이상적이며, 그 중에서도 3∼5월 국내 연안에서 잡히는 꽃게를 사용하는 것이 신선도와품질에서 우수하며, 꽃게 알이 찬 것을 상품으로 알아주고 이는 탁월한 선택이라 할 것이며, 다른 종류의 크랩류도 사용자의 기호에 따라 사용 가능하다. During the culturing process, oyster mushroom is added and aged. During cultivation, lotus root may also be used. The above-mentioned ripening incubation time is between 36 hours and 96 hours, the fishy taste of crab is removed and seasoning penetrates to produce an ideal taste. As described above, it is possible to maintain an appropriate salinity of 22 to 28%, which is prepared according to the material or heating temperature and time, and it is ideal to use female blue crabs, and among them, blue crabs caught in the domestic coast from March to May are used. It is excellent in freshness and quality, and the stuffed crab roe is recognized as a product, which is an excellent choice, and other types of crab can be used according to the user's preference.

상기와 같이 본 발명의 특정 내용을 상세하게 기술 하였으며, 당업계의 통상의 지식을 가진 자에게 있어서, 상술한 구체적 기술은 바람직한 실시 예일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아님은 명백할 것이다.따라서 본 발명의 실질적인 범위는 첨부된 청구항 과 그것의 등가물에 의하여 정의 된다고 할 것이다.The specific content of the present invention has been described in detail as described above, and for those of ordinary skill in the art, it is clear that the above-described specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereby. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (1)

연잎차물을 준비하는 단계;
새송이버섯을 준비하는 단계;
간장 100 중량부에 연잎 차 물 5∼50 중량부, 송이버섯(또는 능이버섯)물 05∼15 중량부, 정수된 물 100∼250중량부, 배 2∼8 중량부, 매실 발효액 1∼5 중량부, 양파 4∼14 중량부, 무 5∼15 중량부, 대파 5∼15 중량부,마늘 6∼12 중량부, 설탕 4∼15 중량부, 물엿 6∼30 중량부, 미림 5∼15 중량부, 생강 1∼3 중량부, 건 다시마05∼3 중량부, 사과 1∼4 중량부, 건고추 02∼2 중량부, 감초 002∼1 중량부, 액젓 05∼5 중량부, 황기005∼2 중량부, 통계피 002∼1중량부, 건연잎 02∼3 중량부를 첨가하는 단계; 상기 재료를 혼합하여 가열도구에서 80∼90℃에서 1시간, 90∼110℃에서 1∼3시간을 가열하여 부재료들의 유효성분이 게장용 간장에 충분하게 용출되는 기능성 간장게장 제조방법.
[청구항 2]
제 1 항에 있어서, 상기 간장용 게장은 간장 100 중량부에 새송이버섯의 고형분 2∼10 중량부를 더 포함하며 숙성후 같이 사용하는 것을 특징으로 하는 기능성 간장게장 제조방법.
[청구항 3]
제 1항에 있어서,게는 꽃게, 대게, 홍 게, 돌게 중에 당업자의 필요에 의하여 선택되는 것으로 하며, 매실발효액이 함유된 기능성 간장게장의 제조방법.
[청구항 4]
제 1항에 있어서,간장게장소스 100 중량부에 게 50∼300 중량부를 사용하며,새송이버섯, 매실 과육, 연근 한 가지 또는 여러 가지 같이 사용하는 것을 특징으로 하는 연잎 버섯 간장게장의 제조방법.
Preparing lotus leaf tea;
Preparing the king oyster mushroom;
To 100 parts by weight of soy sauce, 5-50 parts by weight of lotus leaf tea water, 05-15 parts by weight of oyster mushroom (or oyster mushroom) water, 100-250 parts by weight of purified water, 2-8 parts by weight of pears, 1-5 parts by weight of fermented plum parts, onion 4-14 parts by weight, radish 5-15 parts by weight, green onion 5-15 parts by weight, garlic 6-12 parts by weight, sugar 4-15 parts by weight, starch syrup 6-30 parts by weight, mirin 5-15 parts by weight , ginger 1-3 parts by weight, dried kelp 05-3 parts by weight, apples 1-4 parts by weight, dried red pepper 02-2 parts by weight, licorice 002-1 parts by weight, fish sauce 05-5 parts by weight, Astragalus 005-2 parts by weight parts, adding 002 to 1 parts by weight of statistic skin, and 02 to 3 parts by weight of dried lotus leaves; A method for producing functional soy sauce crab in which the active ingredients of the sub-materials are sufficiently eluted into the soy sauce for crab sauce by mixing the above materials and heating at 80 to 90° C. for 1 hour and at 90 to 110° C. for 1 to 3 hours in a heating tool.
[Claim 2]
The method according to claim 1, wherein the soy sauce crab further contains 2 to 10 parts by weight of oyster mushroom solids in 100 parts by weight of soy sauce, and is used after aging.
[Claim 3]
The method of claim 1, wherein the crab is selected from blue crab, snow crab, red crab, and stone crab according to the needs of those skilled in the art, and a functional soy sauce crab containing fermented plum.
[Claim 4]
The method according to claim 1, wherein 50 to 300 parts by weight are used to 100 parts by weight of soy sauce crab sauce, and lotus leaf mushroom soy crab sauce is used in combination with one or several types of king oyster mushroom, plum pulp, and lotus root.
KR1020200004167A 2020-01-13 2020-01-13 Soy crab sauce with Pleurotus eryngii mushroom KR20210090881A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102576127B1 (en) * 2022-12-27 2023-09-11 선영균 Method for pre-treatment of crab using green tea extract and manufacturing method crab sauce using pre-treated crab

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102576127B1 (en) * 2022-12-27 2023-09-11 선영균 Method for pre-treatment of crab using green tea extract and manufacturing method crab sauce using pre-treated crab

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