KR100344171B1 - Mul Berry Leaves Kim Che - Google Patents
Mul Berry Leaves Kim Che Download PDFInfo
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- KR100344171B1 KR100344171B1 KR1020000028479A KR20000028479A KR100344171B1 KR 100344171 B1 KR100344171 B1 KR 100344171B1 KR 1020000028479 A KR1020000028479 A KR 1020000028479A KR 20000028479 A KR20000028479 A KR 20000028479A KR 100344171 B1 KR100344171 B1 KR 100344171B1
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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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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- Storage Of Fruits Or Vegetables (AREA)
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Abstract
본 발명은 뽕잎으로 만든 김치에 관한 것으로 뽕잎은 무려 50여종의 인체에 필요한 미량원소가 존재하는 것으로 이미 학계에 일려져 있으며, 뽕잎에 함유되어 있는 영양소를 파괴하지 않고 식품으로 개발할 수 있는 것은 뽕잎을 이용한 김치가 효과적이라 판단되어 발명하게 되었으며, 특히 뽕잎에는 인체내 면역기능촉진, 이뇨작용, 간보호, 신진대사촉진 등의 성분이 다량 함유되어 있어 전통음식인 김치로 상품화하여 보급한다면 국민건강에도 기여하고, 농가소득에도 큰 보탬이 되리라 본다.The present invention relates to kimchi made of mulberry leaves mulberry leaves are already known in the academic world that there are over 50 kinds of trace elements necessary for the human body, what can be developed as food without destroying the nutrients contained in mulberry leaves mulberry leaves The kimchi used was judged to be effective and was invented.In particular, mulberry leaves contain a large amount of components such as immune function promotion, diuretic effect, liver protection, and metabolic promotion in the human body. And it will be a great addition to farm income.
뽕잎은 전국 어디서나 쉽게 구입할 수 있으며, 농약을 사용하지 않아도 병충해가 없다.Mulberry leaves can be easily purchased anywhere in the country, without pesticides without using pesticides.
완전 무공해 식물로서 다양한 상품으로 개발되리라 본다.As a completely pollution-free plant, it will be developed in various products.
상기 내용을 뒷받침하는 근거로는 1999. 10. 08. 한국잠사학회 농학박사 임수호가 발행한 뽕잎 함유 생체 활성성분의 식품 이용전망이라는 간행물을 참조하면 된다.As a basis for supporting the above contents, refer to the publication, Food Use Outlook of Mulberry Leaf-Containing Bioactive Ingredients, published by Dr. Soo-Ho Lim, Ph.D.
Description
뽕잎은 50여종의 미량원소가 존재하는 것으로 이미 학계에 알려져 있으며, 특히 아미노산, 비타민 B와 C가 다량 함유 되어 있다.Mulberry leaves are already known in the academic world that there are about 50 kinds of trace elements, especially amino acids, vitamins B and C are contained in large amounts.
뽕잎에 함유되어 있는 다량의 영양소를 파괴하지 않고 가공하여 상품화 가능한 것은 김치가 제일 효과적이라 판단되어 뽕잎김치를 발명하게 되었으며, 전통김치로 개발하기 위해서는 뽕잎의 고유맛을 살리면서 각종 양념류를 잘 배합하여 남,녀, 노, 소 누구나 맛있게 취식이 가능한 가공기술이 선행된다면, 뽕잎김치는 건강유지관리 식품으로 본 발명의 효과를 기대할 수 있다.It is considered that kimchi is the most effective and can be commercialized without destroying the large amount of nutrients contained in mulberry leaves.Invented mulberry leaf kimchi. Men, women, oars, cows Anyone can eat deliciously preceded by processing technology, mulberry leaf kimchi can expect the effect of the present invention as a health maintenance food.
현재 대부분의 뽕나무품종은 수입된 것이며, 우리나라의 경우 충북보은, 강원원주, 경북상주, 전북완주. 정읍 등지에서 주로 뽕나무를 재배하고 있다.Currently, most of the mulberry varieties are imported. In Korea, Chungbuk Boeun, Gangwon Wonju, Gyeongbuk Sangju, and Jeonbuk Wanju. Mulberry trees are cultivated mainly in Jeongeup etc.
뽕나무잎은 병충해가 없기 때문에 어떤 곳이던 재배가 가능하다.Mulberry leaves can be grown anywhere because there are no pests.
그러나, 뽕잎은 채취하여 장거리 수송시에는 직사광선을 피하고 포장시 습도를 잘 유지함으로써 싱싱하고 좋은 뽕잎을 재료로 활용이 가능하다.However, mulberry leaves can be taken by avoiding direct sunlight when transporting long distances and keeping the humidity well when packaging, making it possible to use fresh mulberry leaves as a material.
특히 겨울철에는 비닐하우스 재배도 가능하지만, 싱싱한 뽕잎을 장기간 영양소 파괴없이 대량 저장관리 할 수 있는 방안이 강구된다면 더욱 좋다.In particular, it is possible to grow a vinyl house in winter, but it is better if a plan is available to manage fresh mulberry leaves in large quantities without destroying nutrients for a long time.
특히 뽕잎은 색상이 푸르고 잎이 단단한 것이 최상품이다.Mulberry leaves, in particular, are the best in color and hard leaves.
뽕잎 김치 가공시에는 뽕잎외에 12종의 각종양념류가 투입되며, 4Kg 단위 뽕잎김치가공시 소요 재료 및 가공순서는 아래와 같이 나열할 수 있다.In addition to mulberry leaves, 12 kinds of seasonings are added to mulberry leaf kimchi processing, and the necessary materials and processing sequence for 4Kg mulberry leaf kimchi processing can be listed as follows.
뽕잎 1.7 Kg을 깨끗이 씻어 물기을 제거한다.Rinse 1.7 Kg of mulberry leaves and drain.
마늘은 200 g을 껍질 제거 후 믹사기 등을 이용 완전 분쇄한다.Garlic is crushed 200g after removing the peel, using a mixer.
대추는 100 g을 씻어 물기를 제거후 대추시를 빼고 0.5미리 간격으로 자른다.Wash jujube 100 g, remove the water, remove the jujube and cut into 0.5 mm intervals.
잣은 색깔이 선명한 것으로 100 g정도 준비한다.The pine nuts are clear in color and are ready for 100 g.
생강은 2 g을 즙으로 낸다.Ginger juice 2 g.
파는 쪽파를 사용하며, 100 g정도 준비한다.Dig the leeks and prepare about 100g.
무우는 알타리 무우를 사용하며, 직경 5Cm 2개를 사용하며, 가로 0.5mm, 세로 5Cm 간격으로 자른다.Radishes use Altari radishes, 2 diameters of 5cm, cut into 0.5mm horizontally and 5cm vertically.
홍고추는 250g 건고추 50g을 혼합하여 가루를 낸다.Red pepper is mixed with 50g of 250g dried red pepper.
소금은 죽염으로 40 g사용한다.Salt uses 40 g of bamboo salt.
멸치액젖 100g에 양파 50 g을 넣고 100℃ 이상 10 분간 끊인 후 국물외에 찌꺼기를 제거한다.Add 50 g of onion to 100 g of anchovy liquid milk, cut for 10 minutes at 100 ° C. or more, and remove the dregs.
현미찹쌀 150 g을 가루로 만든 다음 물에 넣고 끊여 죽으로 만든 다음 식힌 후 사용한다. 물은 358g을 붓는다.Make 150 g of brown rice glutinous rice flour, put it in water, cut it into porridge, cool it, and use it. Pour 358 g of water.
배는 2 개를 껍질을 제거하고 즙을 낸다.Pears peel 2 pieces and juice.
참깨 50g을 깨끗하게 씻은 후 노란색깔이 나도록 볶는다.Wash 50g of sesame seeds and fry until yellowish.
상기 가공순서에 의해여 양념재료가 준비되면 뽕잎을 제외하고 12종의 양념류를 적당한 용기에 혼합한 후 뽕잎 앞면에 한잎씩 양념을 적당하게 묻혀서 용기에 담아 24시간 정도 5℃에서 숙성하면은 맛있는 뽕잎김치가 완성된다.When the seasoning material is prepared according to the above processing procedure, 12 kinds of seasonings, except the mulberry leaves, are mixed in a suitable container, and then one leaf of the mulberry leaf is properly buried and seasoned in a container for 24 hours. Kimchi is completed.
다양한 영양성분을 함유하고 있는 뽕잎은 식물 중에서는 병충해가 없는 유일한 무농약재배 청정식물로서 식품개발 가능성이 차츰 증대되는 현시점에 뽕잎에 함유된 50여종의 영양소를 파괴하지 않고 보존하면서 개발가능한 식품은 우리전통김치라 판단되어 수년간 연구 끝에 이제야 결실을 보게 되었으며, 뽕잎의 효능은 인체내 면역기능을 촉진하고 이뇨작용, 간보호, 뇌손상 예방 등의 치료에도 효과가 있는 것으로 1999. 10. 08. 한국잠사학회 심포지엄을 통하여 과학적으로 입증된 바 있다.Mulberry leaves, which contain various nutrients, are the only pesticide-cultivated and clean plants that are free from pests, and the foods that can be developed while preserving 50 kinds of nutrients in mulberry leaves are preserved without increasing the possibility of food development. It was judged that it was Kimchi, and after many years of research, the fruit was finally shown. The efficacy of mulberry leaves promotes immune function in the human body, and it is effective in the treatment of diuretic effect, liver protection, and brain damage prevention. It has been scientifically proven through a symposium.
따라서 금 번 발명된 뽕잎김치는 국민건강 식품으로서 일익을 담당함은 물론 잠업농가 소득에도 큰 보탬이 되리라 본다.Therefore, the mulberry leaf kimchi, which was invented this time, is not only responsible for the profit as a national health food, but also a great addition to the income of the working farmers.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020000028479A KR100344171B1 (en) | 2000-05-23 | 2000-05-23 | Mul Berry Leaves Kim Che |
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| KR1020000028479A KR100344171B1 (en) | 2000-05-23 | 2000-05-23 | Mul Berry Leaves Kim Che |
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| KR100344171B1 true KR100344171B1 (en) | 2002-07-20 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100700297B1 (en) | 2005-09-27 | 2007-03-29 | 차숙자 | The method of making a side dish of mul berry leaves and the side dish |
| KR100887902B1 (en) | 2006-09-27 | 2009-03-12 | 조혜지 | Process for marking foods |
| KR101006076B1 (en) | 2008-08-04 | 2011-01-06 | 김남례 | Mulberry leaves kimchi and making method therefore |
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2000
- 2000-05-23 KR KR1020000028479A patent/KR100344171B1/en active IP Right Grant
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100700297B1 (en) | 2005-09-27 | 2007-03-29 | 차숙자 | The method of making a side dish of mul berry leaves and the side dish |
| KR100887902B1 (en) | 2006-09-27 | 2009-03-12 | 조혜지 | Process for marking foods |
| KR101006076B1 (en) | 2008-08-04 | 2011-01-06 | 김남례 | Mulberry leaves kimchi and making method therefore |
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| Publication number | Publication date |
|---|---|
| KR20000058451A (en) | 2000-10-05 |
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