KR970061100A - Manufacturing method of bamboo shoot fermented food - Google Patents

Manufacturing method of bamboo shoot fermented food Download PDF

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Publication number
KR970061100A
KR970061100A KR1019970026985A KR19970026985A KR970061100A KR 970061100 A KR970061100 A KR 970061100A KR 1019970026985 A KR1019970026985 A KR 1019970026985A KR 19970026985 A KR19970026985 A KR 19970026985A KR 970061100 A KR970061100 A KR 970061100A
Authority
KR
South Korea
Prior art keywords
bamboo shoots
bamboo
bamboo shoot
fermentation
fermented food
Prior art date
Application number
KR1019970026985A
Other languages
Korean (ko)
Other versions
KR100219300B1 (en
Inventor
곽영주
Original Assignee
곽영주
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 곽영주 filed Critical 곽영주
Priority to KR1019970026985A priority Critical patent/KR100219300B1/en
Publication of KR970061100A publication Critical patent/KR970061100A/en
Application granted granted Critical
Publication of KR100219300B1 publication Critical patent/KR100219300B1/en

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Classifications

    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 죽순을 이용한 발효식품의 제조 방법에 관한 것으로 계절에 관계없이 죽순의 식용을 도모하고, 죽순이 갖는 한방적 효과를 고양 상승시킬 목적으로 안출된 것이다.The present invention relates to a method for producing fermented foods using bamboo shoots, which is devised for the purpose of edible bamboo shoots regardless of the season, and to enhance the herbal effect of bamboo shoots.

본 발명은 잘게 썰어 놓은 죽순에 일정한 크기로 썰은 생감자, 양파, 마늘, 마, 사과를 혼합한 후 엿기름과 밥을 첨가시켜 20-25℃의 온도에서 일정기간동안 발효시키는 방법으로 제조되는 것을 특징으로 한다.The present invention is characterized in that it is prepared by fermentation at a temperature of 20-25 ℃ by adding malt and rice after mixing raw potatoes, onions, garlic, hemp, apples sliced to a certain size in finely chopped bamboo shoots do.

상기한 방법에 의하여 제조되는 죽순발효식품은 계절에 관계없이 일상적으로 죽순을 식용으로 이용할 수 있고, 죽순이 갖는 유효성분이 첨가재와의 발효과정을 통하여 상승됨으로서 소화 흡수가 우수하며, 각종 병증의 예방과 치료에 우수한 효과를 발휘한다.The bamboo shoot fermented food prepared by the above method can use bamboo shoots for food regardless of season, and the active ingredient of bamboo shoot is increased through fermentation with additives, so it is excellent in digestion and absorption, and prevention and treatment of various diseases Excellent effect.

Description

죽순발효식품의 제조방법Manufacturing method of bamboo shoot fermented food

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

잘게 썰어 놓은 죽순에 일정한 크기로 썰은 생감자, 양파, 마늘, 마, 사과를 혼합한 후 엿기름과 밥을 첨가시켜 20-25℃의 온도에서 일정기간동안 발효시키는 방법으로 제조되는 것을 특징으로 하는 죽순발효식품의 제조방법.Bamboo shoot fermentation, characterized in that the fermented at a temperature of 20-25 ℃ by mixing the raw potato, onion, garlic, hemp, apples sliced to a regular size to the finely sliced bamboo shoots and then add malt and rice Manufacturing method of food. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019970026985A 1997-06-19 1997-06-19 Processing method of fermented bamboo shoot food KR100219300B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019970026985A KR100219300B1 (en) 1997-06-19 1997-06-19 Processing method of fermented bamboo shoot food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019970026985A KR100219300B1 (en) 1997-06-19 1997-06-19 Processing method of fermented bamboo shoot food

Publications (2)

Publication Number Publication Date
KR970061100A true KR970061100A (en) 1997-09-12
KR100219300B1 KR100219300B1 (en) 1999-09-01

Family

ID=19511022

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970026985A KR100219300B1 (en) 1997-06-19 1997-06-19 Processing method of fermented bamboo shoot food

Country Status (1)

Country Link
KR (1) KR100219300B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040003721A (en) * 2002-07-03 2004-01-13 김남선 Sugar-free Sikhye Manufacturing Method
KR20040009999A (en) * 2002-07-24 2004-01-31 부원식품 주식회사 Completed Synthetic Nutrition meal with fermented Garlic thereof its manufacturing methode.
KR100443972B1 (en) * 2001-11-02 2004-08-11 박치병 Method for manufaturing food including a bamboo shoot
KR100825901B1 (en) * 2006-12-08 2008-04-28 주식회사농심 The odorless fermented garlic, the production method of it and the nature seasoning using the odorless fermented garlic

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010096011A (en) * 2000-04-15 2001-11-07 조종수 Method for Manufacturing Noodles Using Bomboo Shoots
KR101390987B1 (en) 2012-05-11 2014-05-02 강기섭 Manufacturing method of grain syrup using bamboo shoot

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100443972B1 (en) * 2001-11-02 2004-08-11 박치병 Method for manufaturing food including a bamboo shoot
KR20040003721A (en) * 2002-07-03 2004-01-13 김남선 Sugar-free Sikhye Manufacturing Method
KR20040009999A (en) * 2002-07-24 2004-01-31 부원식품 주식회사 Completed Synthetic Nutrition meal with fermented Garlic thereof its manufacturing methode.
KR100825901B1 (en) * 2006-12-08 2008-04-28 주식회사농심 The odorless fermented garlic, the production method of it and the nature seasoning using the odorless fermented garlic

Also Published As

Publication number Publication date
KR100219300B1 (en) 1999-09-01

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