KR20220120370A - Method for processing of jang-ajji using agricultural products - Google Patents
Method for processing of jang-ajji using agricultural products Download PDFInfo
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- 235000021110 pickles Nutrition 0.000 claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 11
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- 229960000583 acetic acid Drugs 0.000 claims description 8
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Zoology (AREA)
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- Wood Science & Technology (AREA)
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- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
Description
본 발명은 농산물을 이용한 장아찌 제조방법에 관한 것으로, 보다 상세하게는, 각종 농산물에 기능성 혼합액을 혼합하여 장아찌를 제조할 수 있는 농산물을 이용한 장아찌 제조방법에 관한 것이다.The present invention relates to a method for manufacturing pickles using agricultural products, and more particularly, to a method for manufacturing pickles using agricultural products capable of producing pickles by mixing a functional mixture solution with various agricultural products.
일반적으로, 장아찌는 고추, 마늘, 오이 등과 같은 채소를 썰어 소금이나 간장, 고추장, 된장 등과 같이 염분이 많은 고유의 양념으로 처리하고 숙성시켜 장기보존하여 먹을 수 있도록 한 우리 고유의 음식의 한 종류인데, 주재료가 되는 음식물 및 처리를 위한 양념의 종류와 제조 방법에 따라 그 종류가 매우 다양하다.In general, pickled vegetables such as red pepper, garlic, and cucumber are cut, processed with salt, soy sauce, gochujang, and doenjang, etc., and aged for long-term preservation. , The types are very diverse according to the types of food used as main ingredients and seasonings for processing and manufacturing methods.
그러나 종래부터 전해 내려오는 고유의 장아찌는 고추나 마늘, 오이 또는 깻잎과 같은 채소를 주원료로 하고 양념으로서 비교적 맛이 강한 간장, 된장, 고추장 등을 사용함으로써, 일반적으로 맵고 짠맛이 강하다. 따라서 염분이 많은 장아찌를 한꺼번에 많이 섭취하는 경우에는 각종 성인 질병을 야기할 수 있다는 문제점이 있다. 이러한 이유로 반찬으로서의 장아찌 섭취만으로는 충분한 영양소의 섭취가 이루어지기 어렵다는 문제점이 있으며, 특히 식사 시간을 많이 할애하기 어려운 바쁜 현대인들이 신속하고 간편하게 영양소를 섭취할 수 있는 음식을 선호한다는 점을 감안할 때 더욱 그러하다.However, the original pickled pickles handed down from the past use vegetables such as red pepper, garlic, cucumber, or sesame as the main raw material and use relatively strong soy sauce, soybean paste, and red pepper paste as seasonings, so they generally have a strong spicy and salty taste. Therefore, if you consume a lot of salty pickles at once, there is a problem that it can cause various adult diseases. For this reason, there is a problem that it is difficult to obtain sufficient nutrients only by eating pickled pickles as a side dish, especially considering that busy modern people who do not have a lot of time to eat prefer foods that can quickly and easily consume nutrients. .
한편, 장아찌와 비슷한 서양의 음식으로 피클(pickles)이 있는데, 이는 오이 또는 양배추와 같은 야채나 과일을 소금에 절인 후 식초, 설탕 및 향신료를 섞은 액에 담가 절여 장기간 보관하고 먹을 수 있는 음식으로서, 우리고유의 장아찌와 비교할 때 간장이나 된장, 고추장 등을 사용하지 않아서 짜거나 맵지는 않다는 장점이 있다.On the other hand, pickles are a Western food similar to pickles, which are salted vegetables or fruits, such as cucumbers or cabbage, and then soaked in a liquid mixed with vinegar, sugar and spices, which can be stored and eaten for a long time. Compared to our own pickled pickles, it does not use soy sauce, soybean paste, or red pepper paste, so it has the advantage of not being salty or spicy.
그러나, 종래의 장아찌는 고추, 마늘, 오이 등과 같은 채소를 썰어 소금이나 간장, 고추장, 된장 등과 같이 염분이 많은 고유의 양념으로 처리하고 장기간 숙성시켜 제조하게 됨에 따라 강한 짠맛을 제공하게 되고, 피클은 오이 또는 양배추와 같은 야채나 과일을 소금에 절인 후 식초, 설탕 및 향신료를 섞은 액에 담가 절여 장기간 숙성시켜 제조하게 됨에 따라 강한 단맛과 신맛을 제공하게 됨으로써, 장아찌와 피클은 과도한 섭취시 건강에 해로울 수 있는 문제점이 있다.However, conventional pickles are prepared by cutting vegetables such as red pepper, garlic, and cucumber, processing them with salt, soy sauce, gochujang, and doenjang, etc., and then aging them for a long time to provide a strong salty taste. Pickled vegetables or fruits such as cucumbers or cabbage are salted and then marinated in a mixture of vinegar, sugar and spices and then aged for a long period of time to provide a strong sweet and sour taste. There are possible problems.
또한, 종래의 장아찌와 피클은 주재료로 사용하는 야채의 종류가 고추, 마늘, 오이, 깻잎, 양배추 등으로 한정되어 있고, 한 종류의 장아찌나 피클에는 한 종류의 야채나 과일이 사용되는 것이 일반적이므로, 종래의 장아찌나 피클의 섭취만으로는 한 끼의 식사에서 섭취할 수 있는 영양소의 종류와 양이 극히 제한적이라는 문제점이 있다.In addition, in conventional pickles and pickles, the types of vegetables used as main ingredients are limited to red pepper, garlic, cucumber, sesame leaves, cabbage, etc., and it is common that one type of vegetable or fruit is used for one type of pickle or pickle. , there is a problem that the types and amounts of nutrients that can be consumed in one meal are extremely limited only by ingestion of pickles or pickles in the prior art.
본 발명의 기술적 과제는, 각종 농산물에 기능성 혼합액을 혼합하여 장아찌로 제조함으로써 장아찌 고유의 풍미를 살리고, 건강 증진에 기여할 수 있는 농산물을 이용한 장아찌 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing pickles using agricultural products that can contribute to health promotion and preserve the unique flavor of pickles by mixing a functional mixture with various agricultural products to produce pickles.
본 발명이 이루고자 하는 기술적 과제는 이상에서 언급한 기술적 과제로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. There will be.
상기 기술적 과제는, 장아찌의 대상이 되는 농산물을 세척하는 단계; 제1 혼합액을 제조하는 단계; 제2 혼합액을 제조하는 단계; 상기 세척된 농산물과 제1, 2 혼합액을 혼합하는 단계; 및 상기 제1, 2 혼합액과 혼합된 농산물을 일정기간 숙성시켜 장아찌로 제조하는 단계;를 포함하는 것을 특징으로 한다.The technical task comprises the steps of washing the target agricultural products of pickles; preparing a first mixed solution; preparing a second mixed solution; mixing the washed agricultural products with the first and second mixtures; and manufacturing pickles by aging the agricultural products mixed with the first and second mixtures for a certain period of time.
상기 장아찌를 세척 및 고온 스팀으로 살균된 포장용기에 포장하는 단계를 포함하는 것을 특징으로 한다.It characterized in that it comprises the step of washing and packaging the pickles in a packaging container sterilized with high-temperature steam.
상기 제1 혼합액은 물, 양조간장, 자일리톨, 벌꿀, 그레이프후르츠분말, 참치액, 피쉬소스(액젓)를 혼합하고 일정시간 끊여 제조하는 것을 특징으로 한다.The first liquid mixture is characterized in that it is prepared by mixing water, brewed soy sauce, xylitol, honey, grapefruit powder, tuna liquid, and fish sauce (fish sauce) for a predetermined time.
상기 제2 혼합액은 발효 식초 및 빙초산을 혼합하여 제조하는 것을 특징으로 하는 농산물을 이용한 장아찌 제조방법.The second mixed solution is a method for producing pickles using agricultural products, characterized in that it is prepared by mixing fermented vinegar and glacial acetic acid.
상기 농산물은 7일 내지 15일간 숙성시키는 것을 특징으로 한다. The agricultural products are characterized by aging for 7 to 15 days.
상기 농산물은 청토마토, 오이, 고추, 파프리카, 무, 사과, 마늘, 생강, 감자, 고구마 및 양파 중에서 선택되는 어느 하나의 농산물인 것을 특징으로 한다.The agricultural products are characterized in that any one agricultural product selected from green tomatoes, cucumbers, red peppers, paprika, radishes, apples, garlic, ginger, potatoes, sweet potatoes and onions.
본 발명에 의하면, 각종 농산물에 기능성 혼합액을 혼합하여 제조함으로써 장아찌 고유의 풍미를 살리면서도 충치예방, 림프의 울혈제거, 소화자극, 혈액정화, 담즙분비 촉진 및 가스배출에 도움을 주어 건강 증진에 기여할 수 있는 유용한 효과를 갖는다.According to the present invention, by mixing a functional mixture with various agricultural products, it can contribute to health promotion by helping to prevent tooth decay, remove congestion of lymph, stimulate digestion, purify blood, promote bile secretion, and release gas while preserving the unique flavor of pickled pickles. have useful effects.
또한, 다양한 농산물을 이용하여 장아찌를 제조함으로써, 현대인의 영양소 결핍을 해소할 수 있고, 농산물의 소비를 촉진시켜 농가의 수익 향상에 기여할 수 있는 효과도 갖는다.In addition, by manufacturing pickles using a variety of agricultural products, it is possible to solve the nutrient deficiency of modern people, and it has the effect of contributing to the improvement of the profits of farmers by promoting the consumption of agricultural products.
도 1은 본 발명에 따른 농산물을 이용한 장아찌의 제조공정을 순차적으로 보인 흐름도이다.1 is a flowchart sequentially showing the manufacturing process of pickles using agricultural products according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예들을 상세하게 설명하면 다음과 같다. 다만, 본 발명을 설명함에 있어서, 이미 공지된 기능 혹은 구성에 대한 설명은 본 발명의 요지를 명료하게 하기 위하여 생략하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present invention, descriptions of already known functions or configurations will be omitted in order to clarify the gist of the present invention.
도 1을 참조하면, 본 발명에 따른 농산물을 이용한 장아찌 제조방법, 농산물을 세척하는 단계(S10)와, 제1 혼합액을 제조하는 단계(S20)와, 제2 혼합액을 제조하는 단계(S30)와, 농산물과 제1, 2 혼합액을 혼합하는 단계(S40)와, 1, 2 혼합액과 혼합된 농산물을 숙성시켜 장아찌로 제조하는 단계(S50)와, 그리고 장아찌를 포장하는 단계(S60)를 포함한다.1, the method for manufacturing pickles using agricultural products according to the present invention, washing the agricultural products (S10), preparing a first mixed solution (S20), and preparing a second mixed solution (S30) and , mixing the agricultural products with the first and second mixtures (S40), aging the agricultural products mixed with the first and second mixtures to produce pickles (S50), and packaging the pickles (S60). .
이하에서, 본 발명에 따른 농산물을 이용한 장아찌의 제조공정을 보다 구체적으로 설명한다.Hereinafter, the manufacturing process of pickled pickles using agricultural products according to the present invention will be described in more detail.
먼저, 장아찌의 대상이 되는 농산물을 세척한다(S10). 즉, 본 단계에서는 농산물을 깨끗히 세척하고 표면의 수분이 제거될 때까지 일정시간 건조하게 된다. 이때, 농산물은 청토마토, 오이, 고추, 파프리카, 무, 사과, 마늘, 생강, 감자, 고구마 및 양파 중에서 선택되는 어느 하나의 농산물일 수 있다. 이외에도 농산물은 깻잎, 양배추 등의 다양한 종류로 준비될 수도 있다.First, the agricultural products that are the target of pickles are washed (S10). That is, in this step, the agricultural products are cleaned and dried for a certain period of time until the moisture on the surface is removed. At this time, the agricultural products may be any one agricultural products selected from green tomatoes, cucumbers, red peppers, paprika, radishes, apples, garlic, ginger, potatoes, sweet potatoes and onions. In addition, agricultural products may be prepared in various types such as sesame leaves and cabbage.
이후, 제1 혼합액을 제조한다(S20). 즉, 본 단계에서는 물, 양조간장, 자일리톨, 벌꿀, 그레이프후르츠분말, 참치액, 피쉬소스(액젓)를 혼합하고 일정시간 끊여 제1 혼합액을 제조하게 된다. 이때, 제1 혼합액을 구성하는 각 성분의 혼합비는 장아찌의 짠맛과 단맛을 위해 일정비율로 혼합되며, 이외에도 제1 혼합액은 고객의 기호 및 선호도에 따라 다양한 비율로 혼합될 수 있다.Thereafter, a first mixed solution is prepared (S20). That is, in this step, water, brewed soy sauce, xylitol, honey, grapefruit powder, tuna liquid, and fish sauce (fish sauce) are mixed and boiled for a certain period of time to prepare a first mixed solution. At this time, the mixing ratio of each component constituting the first mixed solution is mixed at a certain ratio for the salty taste and sweet taste of pickled pickles, and in addition, the first mixed solution may be mixed at various ratios according to the taste and preference of the customer.
여기서 자일리톨은 충치의 원인이 되는 산을 형성하지 않는 천연 소재의 새로운 감미료로서, 치아에서 당을 분해할 때 생기는 산에 의해 에나멜질이 녹는 작용을 억제하여 충치 예방에 도움을 주는 것으로 알려져 있고, 그레이프후루츠는 스트레스, 우울, 신경탈진 치료에 유용하고, 열을 식히고 정화하며 울혈을 제거하는 효능이 있어서 열이 있는 간이나 림프의 울혈제거에 도움이 되며, 간을 시원하게 하고 내장의 정체를 풀어 움직이게 함으로써 소화자극, 혈액정화, 담즙분비 촉진 및 가스배출에 도움을 주는 것으로 알려져 있다.Here, xylitol is a new sweetener made from natural materials that does not form acids that cause tooth decay. Fruits are useful for the treatment of stress, depression, and nervous exhaustion, and have the effect of cooling and purifying heat and removing congestion. It is known to help stimulate digestion, purify blood, promote bile secretion, and expel gas.
이후, 발효 식초 및 빙초산을 혼합하여 제2 혼합액을 제조한다(S30). 즉, 본 단계에서는 발효 식초 및 빙초산을 일정비율로 혼합하여 제2 혼합액을 제조하게 된다. 이때, 제2 혼합액의 혼합비는 고객의 기호 및 선호도에 따라 다양한 비율로 혼합될 수 있다.Thereafter, a second mixed solution is prepared by mixing fermented vinegar and glacial acetic acid (S30). That is, in this step, a second mixture is prepared by mixing fermented vinegar and glacial acetic acid in a predetermined ratio. In this case, the mixing ratio of the second mixed solution may be mixed at various ratios according to the taste and preference of the customer.
이후, 세척된 농산물과 제1, 2 혼합액을 혼합한다(S40). 즉, 본 단계에서는 장아찌? 풍미를 살리기 위해 농산물과 제1, 2 혼합액을 일정비율로 혼합하게 된다.Thereafter, the washed agricultural products and the first and second mixtures are mixed (S40). In other words, pickled vegetables at this stage? To preserve the flavor, the agricultural products and the first and second mixtures are mixed in a certain ratio.
이후, 1, 2 혼합액과 혼합된 농산물을 숙성시켜 장아찌로 제조한다(S50). 즉, 본 단계에서는 1, 2 혼합액과 혼합된 농산물을 일정온도로 유지되는 숙성실에서 7일 내지 15일간 숙성시켜 장아찌로 제조하게 된다. 장아찌는 숙성실에서 7일 내지 15일간 숙성되는 경우, 제1, 2 혼합액이 농산물에 원활하게 침투되어 최적의 풍미를 살릴 수 있게 되는 것이다.Thereafter, the agricultural products mixed with the mixture 1 and 2 are aged to prepare pickles (S50). That is, in this step, the agricultural products mixed with the mixtures 1 and 2 are aged in an aging room maintained at a constant temperature for 7 to 15 days to prepare pickles. When pickled pickles are aged in the aging room for 7 to 15 days, the first and second mixtures are smoothly penetrated into the agricultural products to preserve the optimal flavor.
이후, 숙성된 장아찌를 포장한다(S60). 즉, 본 단계에서는 장아찌를 세척 및 고온 스팀으로 살균된 포장용기에 포장하게 된다.Thereafter, the aged pickles are packaged (S60). That is, in this step, pickles are washed and packaged in a packaging container sterilized with high-temperature steam.
상기와 같은, 일련의 과정을 반복함으로써 본 발명에 따른 농산물을 이용한 장아찌를 제조할 수 있게 되는 것이다.By repeating a series of processes as described above, it becomes possible to manufacture pickles using agricultural products according to the present invention.
이상 설명한 바와 같이, 본 발명에 따른 농산물을 이용한 장아찌 제조방법은, 각종 농산물에 기능성 혼합액을 혼합하여 제조함으로써 장아찌 고유의 풍미를 살리면서도 충치예방, 림프의 울혈제거, 소화자극, 혈액정화, 담즙분비 촉진 및 가스배출에 도움을 주어 현대인의 건강 증진에 기여할 수 있다.As described above, in the method for producing pickles using agricultural products according to the present invention, by mixing functional mixtures with various agricultural products, the unique flavor of pickled pickles is preserved while preventing tooth decay, lymph congestion, digestive stimulation, blood purification, and bile secretion. It can contribute to the improvement of modern people's health by helping to promote and discharge gas.
또한, 본 발명에 따른 농산물을 이용한 장아찌 제조방법은, 다양한 농산물을 이용하여 장아찌를 제조함으로써, 현대인의 영양소 결핍을 해소할 수 있고, 농산물의 소비를 촉진시켜 농가의 수익 향상에 기여할 수 있다.In addition, the method for manufacturing pickles using agricultural products according to the present invention can solve the nutrient deficiency of modern people by manufacturing pickles using various agricultural products, and promote consumption of agricultural products, thereby contributing to the improvement of profits of farmers.
앞에서, 본 발명의 특정한 실시예가 설명되고 도시되었지만 본 발명은 기재된 실시예에 한정되는 것이 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명한 일이다. 따라서, 그러한 수정예 또는 변형예들은 본 발명의 기술적 사상이나 관점으로부터 개별적으로 이해되어서는 안 되며, 변형된 실시예들은 본 발명의 특허청구범위에 속한다 하여야 할 것이다.In the foregoing, specific embodiments of the present invention have been described and illustrated, but it is common knowledge in the art that the present invention is not limited to the described embodiments, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have Accordingly, such modifications or variations should not be individually understood from the spirit or point of view of the present invention, and the modified embodiments should belong to the claims of the present invention.
Claims (6)
제1 혼합액을 제조하는 단계;
제2 혼합액을 제조하는 단계;
상기 세척된 농산물과 제1, 2 혼합액을 혼합하는 단계; 및
상기 제1, 2 혼합액과 혼합된 농산물을 숙성실에서 일정기간 숙성시켜 장아찌로 제조하는 단계;를 포함하는 것을 특징으로 하는 농산물을 이용한 장아찌 제조방법.washing the agricultural products subject to pickles;
preparing a first mixed solution;
preparing a second mixed solution;
mixing the washed agricultural products with the first and second mixtures; and
A method for producing pickles using agricultural products, comprising the steps of: aging the agricultural products mixed with the first and second mixtures for a certain period of time in an aging room to produce pickles.
상기 장아찌를 세척 및 고온 스팀으로 살균된 포장용기에 포장하는 단계를 포함하는 것을 특징으로 하는 농산물을 이용한 장아찌 제조방법.According to claim 1,
and packaging the pickles in a packaging container sterilized by washing and high-temperature steam.
상기 제1 혼합액은,
물, 양조간장, 자일리톨, 벌꿀, 그레이프후르츠분말, 참치액, 피쉬소스(액젓)를 혼합하고 일정시간 끊여 제조하는 것을 특징으로 하는 농산물을 이용한 장아찌 제조방법.According to claim 1,
The first mixed solution,
A method of manufacturing pickles using agricultural products, characterized in that it is prepared by mixing water, brewed soy sauce, xylitol, honey, grapefruit powder, tuna liquid, and fish sauce (fish sauce) for a certain period of time.
상기 제2 혼합액은,
발효 식초 및 빙초산을 혼합하여 제조하는 것을 특징으로 하는 농산물을 이용한 장아찌 제조방법.According to claim 1,
The second liquid mixture,
A method of manufacturing pickles using agricultural products, characterized in that it is prepared by mixing fermented vinegar and glacial acetic acid.
상기 농산물은 7일 내지 15일간 숙성시키는 것을 특징으로 하는 농산물을 이용한 장아찌 제조방법.According to claim 1,
The method for producing pickles using agricultural products, characterized in that the agricultural products are aged for 7 to 15 days.
상기 농산물은,
청토마토, 오이, 고추, 파프리카, 무, 사과, 마늘, 생강, 감자, 고구마 및 양파 중에서 선택되는 어느 하나의 농산물인 것을 특징으로 하는 농산물을 이용한 장아찌 제조방법.6. The method according to any one of claims 1 to 5,
The agricultural products are
A method for producing pickles using agricultural products, characterized in that the agricultural products are any one selected from green tomatoes, cucumbers, peppers, paprika, radishes, apples, garlic, ginger, potatoes, sweet potatoes and onions.
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