KR970064435A - Manufacturing method of papaya leaf pickle - Google Patents
Manufacturing method of papaya leaf pickle Download PDFInfo
- Publication number
- KR970064435A KR970064435A KR1019960009480A KR19960009480A KR970064435A KR 970064435 A KR970064435 A KR 970064435A KR 1019960009480 A KR1019960009480 A KR 1019960009480A KR 19960009480 A KR19960009480 A KR 19960009480A KR 970064435 A KR970064435 A KR 970064435A
- Authority
- KR
- South Korea
- Prior art keywords
- leaves
- mulberry
- mulberry leaves
- perilla
- soy sauce
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 뽕잎과 들깻잎을 혼합하여 염장발효시킨 뽕깻잎 장아찌의 제조방법에 관한 것으로, 뽕잎의 성분에는 당뇨병 환자의 혈당치를 획기적으로 낮추어 정상화시키는 알파 그로코시 성분과 고혈압중 환자의 혈압과 콜레스테롤 수치를 정상으로 낮추는 감마 에스티를 포함하여, 항암기능과 함께 노화를 지연시키는 작용을 하고, 알레르기성 질환에도 유효한 성분이 들어 있으며, 또한 칼숨과 철분, 비타민 A, B, C, D와 섬유질, 엽록소 등의 건강유지에 필요한 유익한 영양소들이 풍부하다. 이러한 우수한 장점에도 불구하고 뽕잎은 특유의 약간 노릿한 냄새와 함께 사람이 뽕잎을 섭취한다는 것이 다소 생소하기 때문에 그대로 섭취하기에는 어려운 단점이 있다.The present invention relates to a method for preparing a mulberry leaf pickling product obtained by fermenting mulberry leaf and perilla leaf fermented by salting, wherein the component of mulberry leaf contains the alpha-glucosyl moiety which significantly lowers the blood sugar level of the diabetic patient and the blood pressure and cholesterol level It contains anti-cancer, anti-aging and anti-allergic agents. It also contains vitamins A, B, C, D, fiber, and chlorophyll. It is rich in beneficial nutrients for health maintenance. Despite these excellent merits, the mulberry leaves have a slight characteristic odor, and it is difficult for them to ingest the mulberry leaves because it is somewhat unfamiliar that people consume mulberry leaves.
본 발명은 이러한 단점을 감안하여 뽕잎의 이용도를 높이기 위해 뽕잎과 들깻잎을 묽은 양념간장에 절여 서로 번갈아서 포개어 발효숙성시킴으로써, 뽕잎에서 나는 약간의 노릿한 냄새를 희석하고 변화시켜서 비위가 약한 사람도 거부감 없이 뽕잎과 들깻잎의 약리적 유효성분들을 효과적으로 동시에 섭취할 수 있게 하여 성인병을 예방치유하는 건강식이 가능하게 한 것이다.In order to increase the utilization of mulberry leaves, the present invention adopts a method in which mulberry leaves and perilla leaves are put into a diluted seasoning soy sauce and are alternately superposed and fermented and aged to dilute and change a slight smell of mulberry leaves, It is possible to effectively and simultaneously intake the pharmacological efficacies of mulberry leaves and perilla leaves, thereby enabling health foods to prevent and cure adult diseases.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019960009480A KR970064435A (en) | 1996-03-30 | 1996-03-30 | Manufacturing method of papaya leaf pickle |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019960009480A KR970064435A (en) | 1996-03-30 | 1996-03-30 | Manufacturing method of papaya leaf pickle |
Publications (1)
Publication Number | Publication Date |
---|---|
KR970064435A true KR970064435A (en) | 1997-10-13 |
Family
ID=66222874
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019960009480A KR970064435A (en) | 1996-03-30 | 1996-03-30 | Manufacturing method of papaya leaf pickle |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR970064435A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030039819A (en) * | 2001-11-14 | 2003-05-22 | 박순란 | A manufactuirng pvocess using a method of soy source salting for leaves of edible plants espeially a sesawe leaf and a leek.etc |
KR100554670B1 (en) * | 2002-06-15 | 2006-02-24 | 한완석 | method for production of zangachi |
KR100700297B1 (en) * | 2005-09-27 | 2007-03-29 | 차숙자 | The method of making a side dish of mul berry leaves and the side dish |
KR100767338B1 (en) * | 2006-05-26 | 2007-10-17 | 김도영 | Producing methode for brown seaweed(undaria pinnatifida) stem which preserved in soy sauce and seasonings |
KR100824281B1 (en) * | 2006-11-30 | 2008-04-24 | 이정숙 | The culinary vegetables salty food manufacture method |
KR100887902B1 (en) * | 2006-09-27 | 2009-03-12 | 조혜지 | Process for marking foods |
KR101318532B1 (en) * | 2012-03-15 | 2013-10-16 | 김대옥 | Salting method of a sesame leaf |
-
1996
- 1996-03-30 KR KR1019960009480A patent/KR970064435A/en not_active Application Discontinuation
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030039819A (en) * | 2001-11-14 | 2003-05-22 | 박순란 | A manufactuirng pvocess using a method of soy source salting for leaves of edible plants espeially a sesawe leaf and a leek.etc |
KR100554670B1 (en) * | 2002-06-15 | 2006-02-24 | 한완석 | method for production of zangachi |
KR100700297B1 (en) * | 2005-09-27 | 2007-03-29 | 차숙자 | The method of making a side dish of mul berry leaves and the side dish |
KR100767338B1 (en) * | 2006-05-26 | 2007-10-17 | 김도영 | Producing methode for brown seaweed(undaria pinnatifida) stem which preserved in soy sauce and seasonings |
KR100887902B1 (en) * | 2006-09-27 | 2009-03-12 | 조혜지 | Process for marking foods |
KR100824281B1 (en) * | 2006-11-30 | 2008-04-24 | 이정숙 | The culinary vegetables salty food manufacture method |
KR101318532B1 (en) * | 2012-03-15 | 2013-10-16 | 김대옥 | Salting method of a sesame leaf |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103966057B (en) | A kind of preparation method of Fragrant fruit wine | |
CN105062677A (en) | Method for preparing fermented beet extract through processing beet juice by Lactobacillus plantarum | |
KR970064435A (en) | Manufacturing method of papaya leaf pickle | |
CN106929278A (en) | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff | |
CN104473258A (en) | Method for producing winter jujube vinegar beverage and extracting winter jujube polysaccharide from winter jujube residues | |
CN103301321A (en) | Thrombolytic active polysaccharide mixture preparation technology | |
KR101778853B1 (en) | Preparation method of osmotic enzyme fermentation product using mushroom, the fermentation product prepared thereby and cosmetic, food or pharmaceutical composition comprising the same | |
KR970021277A (en) | Method of manufacturing ginseng fermented wine by yeast | |
KR100899844B1 (en) | The preparing method of functional omija vinegar | |
KR960040162A (en) | Manufacturing method of rice bread with added herbal medicine | |
JPS642550A (en) | Process for quick brewing of soy | |
KR20120053564A (en) | Fermented ginseng with ganoderma lucidum beverage manufacturing method and that beverage | |
KR100244849B1 (en) | A manufacture of red- ginseng vinegar | |
CN108977309A (en) | A kind of preparation method of koji | |
CN107841410A (en) | A kind of emblic fermented wine and preparation method thereof | |
KR100854694B1 (en) | Recipe of vinegar using red cayenne | |
KR20010068702A (en) | The Method of Preparing Healthy Fermentation Vinegar Food using Medicinal Herb and Mushroom as a main material and the Healthy Fermentation Vinegar Food. | |
CN104845790A (en) | Kunlun chrysanthemum wine and preparation method thereof | |
CN110093290A (en) | It is a kind of based on brewing functional direction lactobacillus acetotolerans distilled spirit with sesame flavour production in application | |
KR0149831B1 (en) | Health food by complex enzyme and processing method of it | |
KR970070182A (en) | Production method of domestic colored sake brewing material and colored sake using the same | |
KR102484575B1 (en) | Preparing Method of Kombucha beverages | |
KR970019917A (en) | How to prepare fermented beverage with flavor | |
KR940000051A (en) | Beverage composition and preparation method thereof | |
KR20170081841A (en) | Gastrodiae rhizoma using compounding extract solutions from natural fruit extract and yeast |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |