KR100586833B1 - A process for preparing preserve Allium victorialis Limme with salt - Google Patents

A process for preparing preserve Allium victorialis Limme with salt Download PDF

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KR100586833B1
KR100586833B1 KR1020040058548A KR20040058548A KR100586833B1 KR 100586833 B1 KR100586833 B1 KR 100586833B1 KR 1020040058548 A KR1020040058548 A KR 1020040058548A KR 20040058548 A KR20040058548 A KR 20040058548A KR 100586833 B1 KR100586833 B1 KR 100586833B1
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김성도
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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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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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Abstract

본 발명은 물 180중량부에 대해 소금 12중량부를 첨가 용해시켜 식염액을 제조하고, 상기 식염액 100중량부에 산마늘잎 50중량부를 담가 12시간 ~ 15시간동안 절인 후, 산마늘잎을 꺼내어 맑은 물로 씻어 반그늘에서 물기를 완전히 제거하는 제 1단계, 상기 1단계와 별도로 간장(진간장) 180중량부에 대해 물 450중량부를 혼합한 후 강한 불로 30 ~40분간 끓인 후, 이어서 약한 불로 30 ~ 40분간 졸인 후, 배 12중량부, 생강, 마늘 각각 6중량부를 인가하고 다시 30 ~ 40분간 졸이고 이어서 상기 졸임액을 약 5℃ ~ 10℃의 온도로 차갑게 냉각하고, 상기 졸임액에 대해 설탕 12중량부, 식초 6중량부 소금 8중량부를 첨가 혼합하여 졸임액을 제조하는 제 2단계, 상기 제 1단계에서 절여 물기를 제거한 산마늘잎 100중량부를 용기에 넣고, 여기에 상기 제 2단계에서 제조한 졸임액 100중량부를 첨가한 후, 고추 3중량부를 첨가하여 하중을 주어 누르면서 20일간 냉소 숙성하는 제 3단계로 이루어지는 것을 특징으로 하는 산마늘 절임 식품의 제조방법이다.In the present invention, 12 parts by weight of salt is added to dissolve 180 parts by weight of water to prepare a salt solution, and 50 parts by weight of acid garlic leaves are immersed in 100 parts by weight of the saline solution, and then pickled for 12 hours to 15 hours. Rinse with clear water to completely remove water from the first step, half-shade separately from step 1, and then mix 450 parts by weight of water with 180 parts by weight of soy sauce (soy sauce) and then boil for 30 to 40 minutes on a strong fire, then 30 to 40 on low heat After boiling for 12 minutes, 6 parts by weight of pear, 6 parts by weight of ginger and garlic were applied, and then boiled again for 30 to 40 minutes, and then the coolant was cooled to a temperature of about 5 ° C to 10 ° C, and 12 weights of sugar were added to the boiling solution. 2 parts by weight, 8 parts by weight of vinegar and 8 parts by weight of salt was added to prepare a drip solution, 100 parts by weight of the garlic leaves removed by pickling in the first step into a container, and was prepared in the second step Sleepiness After the addition of 100 parts by weight, and pressing down by adding 3 parts by weight of pepper given load a manufacturing method of garlic acid pickled foods, characterized in that comprising a third step of a cool aged 20 days.

산마늘, 절임, 멩이Mountain garlic, pickles, Meng

Description

산마늘 절임식품의 제조방법{A process for preparing preserve Allium victorialis Limme with salt}A process for preparing preserved Allium victorialis Limme with salt}

도 1은 본 발명에 사용되는 산마늘의 사진이다. 1 is a photograph of acid garlic used in the present invention.

본 발명은 산마늘 절임 식품의 제조방법에 관한 것으로, 특히 산마늘의 쓴맛과 떫은맛을 제거하여 식미감을 높여 일상의 반찬 식용이 가능하도록 한 산마늘 절임 식품의 제조방법에 관한 것이다.The present invention relates to a method for producing pickled garlic, and more particularly to a method for preparing pickled garlic for removing the bitterness and astringent taste of acid garlic to enhance the flavour.

일반적으로, 산마늘은 시베리아, 중국, 한국, 일본 등에 자생하는 백합과의 다년생 초본식물로서 우리 나라에서는 설악산, 오대산, 지리산의 고산지대 및 울릉도의 숲속에서 자란다. 울릉도에서는 명(命), 또는 멩이나물이라고 한다. 일본에서는 수도승이 즐겨 먹는다 해서 행자마늘이라고도 하며 중국에서는 각총이라고 하는 산마늘은 자양강장에 좋고 맛이 좋은 산채로 예로부터 애호되어 왔다. 전골과 간장 절임에 대단히 맛이 좋고 원기를 북돋으며 최근에는 인체내의 비타민 B 흡수를 촉진하는 메카니즘과 항혈전작용물질의 존재가 밝혀짐에 따라 기능성식품, 의약원료로서 주목되고 있다. In general, mountain garlic is a perennial herbaceous plant in the family Liliaceae that grows in Siberia, China, Korea, Japan, etc., and grows in the alpine areas of Mt. Seorak, Odae, and Jirisan and the forests of Ulleungdo. On Ulleungdo, it is called Myeong, or Meng-namul. In Japan, monks enjoy eating it, and it is known as a hanger garlic. It is very tasty and refreshing for sukiyaki and soy sauce, and recently it is attracting attention as a functional food and pharmaceutical raw material as the mechanism of promoting vitamin B absorption in the human body and the presence of antithrombotic substances.

산마늘은 인경, 잎, 꽃 등 식물전체를 이용할 수 있다. 이른봄 3∼6월까지는 어린 싹에서 부터 잎이 굳어지기 직전까지 잎줄기 등을 이용하고 뿌리와 인경은 일년 내내 이용할 수 있으며 꽃과 꽃봉오리는 6∼7월에 따서 이용한다. 미네랄과 비타민이 많고 살균작용이 있으며 생채쌈, 초무침, 나물볶음, 국거리, 튀김, 샐러드, 장아찌, 조미료, 묵나물 등으로 이용된다. 또한 자양강정, 이뇨, 정장, 피로회복, 감기, 건위, 소화 등에 약효가 있다. Mountain garlic can use the whole plant, such as a plant, a leaf, and a flower. In early spring, from March to June, leaf stems are used from young shoots until the leaves are hardened. Roots and arbors can be used throughout the year. Flowers and buds are used from June to July. It has a lot of minerals and vitamins and has a bactericidal effect. It is used as raw vegetables, chomyeonmyeon, sauteed vegetables, soup, fried foods, salad, pickles, seasonings, muknamul. In addition, nourishing nourishment, diuretic, formal, fatigue recovery, cold, health, digestion, etc. are effective.

산마늘은 울릉도 사람들이 가장 즐겨먹는 음식 중하나이다. 불고기(특히 돼지불고기)에 쌈을 싸 먹기도 한다. 산마늘을 울릉도에서는 멩이나물이라 부르는데 일본에서는 수도승이 즐겨 먹는 자양강장식물이라 하여 행자 마늘이라 하는데 고행에 견딜 체력과 정력을 얻기 위해 먹는 비밀스러운 식품이어서 붙여진 이름이다. Mountain garlic is one of Ulleungdo's favorite foods. It is often wrapped in bulgogi (especially pork bulgogi). Mountain garlic is called Meng-namul on Ulleungdo, but in Japan, it is called a nourishing tonic plant that is commonly eaten by monks. It is a secret food that is eaten to gain stamina and energy to endure the ascetic.

산마늘은 우리 나라 역사와 함께 등장한 오랜 식물로서, 삼국유사(三國遺事)에 의하면 곰이 21일만에 웅녀(雄女)가 되었다는 건국신화에 등장하는 마늘이 산마늘이다. 즉, 산마늘의 자생지 분포 상으로 보아 이 마늘이 산마늘의 기원이라 생각된다. Mountain garlic is a long-standing plant that has appeared with the history of our country. According to Samguk Yusa, the garlic is found in the founding myth that the bear became a man in 21 days. In other words, it is thought that garlic is the origin of mountain garlic from the distribution of native garlic.

이와 같은 산마늘의 효과 , 효능 및 제품은 특허등록제 10-387279호에 동맥경화증 및 고콜레스테롤혈증의 예방 및 치료에 효과가 있다고 되어 있으며, 특허등록제 10-435229호에 산마늘의 추출물을 함유하는 기능성음료의 기술에 대해 기재하고 있다. 그러나 이러한 종래 기술의 산마늘을 이용한 방법 및 기술 등은 산마늘의 효능 및 기능을 적절하게 이용 및 확인한 기술이기는 하지만, 일반인들이 쉽게 식용 가능하도록 하기에는 곤란한 점이 있다. The effects, efficacy, and products of such acid garlic are said to be effective in the prevention and treatment of atherosclerosis and hypercholesterolemia in Patent Registration No. 10-387279, and the functionality containing the extract of acid garlic in Patent Registration No. 10-435229. It describes about the technique of drink. However, the methods and techniques using the acid garlic of the prior art, although it is a technique that properly used and confirmed the efficacy and function of the acid garlic, it is difficult to make it easily edible to the general public.

또한, 이러한 종래의 기술들은 약제로 이용되거나, 기능성음료등으로 한정되어 이용되어 왔고, 일반인들은 식용 시에 고기와 어울려 쌈등으로 이용하고 있으나, 이 역시 산마늘의 생야채로의 유통에 의한 보관에 문제가 있으며, 또한 산마늘이 갖고 있는 독특한 맛의 취향으로 인하여 어린이나, 병후조리환자등에게는 식용으로 적합하지 못한 문제가 있었다.In addition, these conventional techniques have been used as a drug or limited to functional drinks, and the general public is using as a wrap with meat at the time of edible, but this is also a problem in storage by distribution of raw garlic as raw vegetables In addition, due to the unique taste of mountain garlic has a problem that is not suitable for food, such as children, post-cooking patients.

이에 본 발명은 상기와 같은 문제점을 해결하기 위한 것으로 산마늘이 가지고 있는 쓴맛과 떫은맛을 제거하여 일상 식용반찬으로 섭취가 가능하도록 하는 산마늘 절임 식품의 제조기술을 제공하는 것을 기술적인 과제로 한다.

The present invention to solve the above problems is to provide a manufacturing technology of pickled food and pickled garlic to remove the bitter and astringent taste of mountain garlic to be eaten as a daily edible side dish as a technical problem.

이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

본 발명은 물 180중량부에 대해 소금 12중량부를 첨가 용해시켜 식염액을 제조하고, 상기 식염액 100중량부에 산마늘 50중량부를 담가 12시간 ~ 15시간동안 절인 후, 산마늘을 꺼내어 맑은 물로 씻어 반그늘에서 물기를 완전히 제거하는 제 1단계,In the present invention, 12 parts by weight of salt is added to 180 parts by weight of water to prepare a salt solution, and 50 parts by weight of acid garlic is immersed in 100 parts by weight of the saline solution, and then pickled for 12 hours to 15 hours. The first step of washing and removing the moisture from the half shade,

상기 1단계와 별도로 간장(진간장) 180중량부에 대해 물 450중량부를 혼합하여 강한 불로 30 ~40분간 끓이고, 이어서 약한 불로 30 ~ 40분간 졸인 후, 배 12중량부, 생강, 마늘 각각 6중량부를 인가하고 다시 30 ~ 40분간 졸이고 이어서 상기 졸임액을 약 5℃ ~ 10℃의 온도로 차갑게 냉각하고, 상기 졸임액에 대해 설탕 12중량부, 식초 6중량부 소금 8중량부를 첨가 혼합하여 졸임액을 제조하는 제 2단계,Separately from step 1, 450 parts by weight of water is mixed with 180 parts by weight of soy sauce (soy sauce), boiled for 30 to 40 minutes on a strong fire, then boiled for 30 to 40 minutes on a low heat, and then 12 parts by weight of pears, 6 parts by weight of ginger and garlic, respectively. After applying and simmering again for 30 to 40 minutes, the coolant is cooled to a temperature of about 5 ° C to 10 ° C, and 12 parts by weight of sugar and 6 parts by weight of vinegar and 8 parts by weight of salt are added to and mixed with the solution. Manufacturing the second step,

상기 제 1단계에서 절여 물기를 제거한 산마늘 100중량부를 용기에 넣고, 여기에 상기 제 2단계에서 제조한 졸임액 100중량부를 첨가한 후, 고추 3중량부를 첨가하여 하중을 주어 누르면서 20일간 냉소 숙성하는 제 3단계로 이루어지는 것을 특징으로 하는 산마늘 절임 식품의 제조방법이다.Put 100 parts by weight of the dry garlic removed in the first step in a container, add 100 parts by weight of the boiled liquid prepared in the second step, and then add 3 parts by weight of red pepper to give a load while pressing and ripening for 20 days It is a method of manufacturing pickled foods, characterized in that the third step consisting of.

이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.

제 1단계First stage

본 발명의 제 1단계는 물 180중량부에 대해 소금 12중량부를 첨가 용해시켜 식염액을 제조하고, 상기 식염액 100중량부에 산마늘 50중량부를 담가 12시간 ~ 15시간동안 절인 후, 산마늘을 꺼내어 맑은 물로 씻어 반그늘에서 물기를 완전히 제거하는 단계이다.The first step of the present invention is to prepare a salt solution by dissolving 12 parts by weight of salt with respect to 180 parts by weight of water, immersed 50 parts by weight of acid garlic in 100 parts by weight of the saline solution and then pickled for 12 hours to 15 hours, acid garlic Remove the water and rinse with clear water to remove the moisture from the half shade.

상기의 본 발명에서 사용하는 산마늘은 도 1의 사진에 나타난 바와 같은 모양이며, 인경, 잎, 꽃 등 식물전체를 이용할 수 있다. 이른 봄 3∼6월까지는 어린 싹에서 부터 잎이 굳어지기 직전까지 잎줄기 등을 이용하고 뿌리와 인경은 일년 내내 이용할 수 있으며 꽃과 꽃봉오리는 6∼7월에 따서 이용한다. 미네랄과 비타민이 많고 살균작용이 있으며 생채쌈, 초무침, 나물볶음, 국거리, 튀김, 샐러드, 조 미료, 묵나물 등으로 이용된다. 또한 자양강정, 이뇨, 정장, 피로회복, 감기, 건위, 소화 등에 약효가 있다. The acid garlic used in the present invention has a shape as shown in the photograph of FIG. In early spring, from March to June, leaf stems are used from young shoots until the leaves are hardened. Roots and stems can be used throughout the year, and flowers and buds are used in June to July. It has a lot of minerals and vitamins and has a bactericidal effect. It is used for raw vegetables, vinegared vegetables, sauteed herbs, soup, fried foods, salads, seasonings and mussels. In addition, nourishing nourishment, diuretic, formal, fatigue recovery, cold, health, digestion, etc. are effective.

산마늘의 일반성분은 수분 77.3%, 마른 상태에서 조단백 11.65%, 조지방이 10.2%, 무기질 46.3%, 섬유소 22.18%로 분석되며, 잎과 줄기 부위에는 건물중으로 과당이 7.86%, 포도당이 8.89%, 자당이 1.69% 함유되어 감미가 높으며, 비타민 함량도 B2가 0.017%, 니아신 함량은 0.8%로 분석된다. 무기물함량은 칼륨이 3.2%로 가장 많은 함량을 나타낸다.The general components of mountain garlic were 77.3% of moisture, 11.65% of crude protein in dry condition, 10.2% of crude fat, 46.3% of minerals, and 22.18% of fiber. The leaves and stems contained dry weight of fructose 7.86%, glucose of 8.89%, It contains 1.69% sucrose, which is high in sweetness, vitamin B2 content of 0.017% and niacin content of 0.8%. Inorganic content is the most potassium content of 3.2%.

상기의 절이는 과정에서 산마늘 특유의 쓴맛과 떫은맛을 제거하는 것이 가능해진다. 상기에서 소금의 첨가량을 상기 양이상으로 하면 너무 짜게 절여져 바람직하지 못하다. 상기 범위 이하이면 절여지는 효과가 적어 바람직하지 못하다. 상기에서 절이는 시간이 상기 범위 이상이면 너무 절여져 식용으로 사용하기에 적절히 못한 식감이 되며, 상기 범위 미만으로 절이는 경우 산마늘 특유의 쓴맛과 떫은맛을 제거하는 효과가 미비하여 바람하지 못하다.In the above pickling process, it becomes possible to remove the bitterness and astringent taste peculiar to mountain garlic. If the added amount of salt is more than the above amount, the salt is too salty and is not preferable. If it is below the said range, the effect of pickling is small and it is not preferable. If the time of pickling in the above range is too pickled to give a texture that is not suitable for use in edible, when less than the above range does not like the effect of removing the unique bitter and astringent taste of acid garlic.

제 2단계2nd step

본 발명의 제 2단계는 상기 1단계와 별도로 간장(진간장) 180중량부에 대해 물 450중량부를 혼합하여 강한 불로 30 ~40분간 끓이며, 이어서 약한 불로 30 ~ 40분간 졸인 후, 배 12중량부, 생강, 마늘 각각 6중량부를 인가하고 다시 30 ~ 40분간 졸이고, 이어서 상기 졸임액을 약 5℃ ~ 10℃의 온도로 차갑게 냉각하고, 상기 졸임액에 대해 설탕 12중량부, 식초 6중량부 소금 8중량부를 첨가 혼합하여 졸임액을 제조하는 단계이다. In the second step of the present invention, separately from the first step, 450 parts by weight of water is mixed with 180 parts by weight of soy sauce (soy sauce), and boiled for 30 to 40 minutes on a strong fire, and then boiled for 30 to 40 minutes on a low heat, 12 parts by weight of pears, Apply 6 parts by weight of ginger and garlic each and boil again for 30 to 40 minutes, and then cool the boiled liquid to a temperature of about 5 ° C to 10 ° C, and add 12 parts by weight of sugar and 6 parts by weight of vinegar to salt. It is a step of preparing a immersion liquid by adding and mixing parts by weight.

상기에서 졸임액은 절임 단계에서 제거되지 못하고 남은 산마늘의 쓴맛과 떫은맛을 완전하게 제거하여 주며, 이와 더불어 산마늘에 반찬식용으로 알맞도록 감칠맛을 나게 하며, 장기 보관이 가능하도록 하는 단계이다.The boiled liquid completely removes the bitterness and astringent taste of the remaining acid garlic, which cannot be removed in the pickling step, and also makes the umami taste suitable for side dishes for the acid garlic, and allows long-term storage.

제 3단계3rd step

본 발명의 제 3단계는 상기 제 1단계서 절여 물기를 제거한 산마늘 100중량부를 용기에 넣고, 여기에 상기 제 2단계에서 제조한 졸임액 100중량부를 첨가한 후, 고추 3중량부를 첨가하여 하중을 주어 누르면서 20일간 냉소 숙성하는 단계이다. 상기 제 3단계에서 사용하는 고추는 청량고추를 사용하며, 바늘로 고추 한 개당 2 ~ 3개의 구멍을 내어 사용하며, 냉소 숙성방법도 청량고추가 뜨지 않도록 적당한 상부 하중을 주면서 음지, 냉 건소에서 약 20일간 숙성하여 냉장 보관하게 된다.In the third step of the present invention, 100 parts by weight of acid garlic, which has been pickled and removed from the first step, is placed in a container, and then 100 parts by weight of the boiled liquid prepared in the second step is added thereto, and then 3 parts by weight of red pepper is added to the container. Giving the press while aging cynical 20 days step. The pepper used in the third step uses a chilled pepper, using two to three holes per pepper with a needle, and also in the cold, dry and dry place while giving a suitable upper load so that the chilled ripening method does not float cold pepper It is aged for a day and refrigerated.

이하, 실시예로 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to Examples.

실시예Example

물 18ℓ에 대해 소금 1200g를 첨가 용해시켜 식염액을 제조하고, 상기 식염액 19.2kg에 산마늘 9.6kg를 담가 14시간 동안 절인 후, 산마늘을 꺼내어 맑은 물로 씻어 반그늘에서 물기를 완전히 제거하였다.A salt solution was prepared by adding and dissolving 1200 g of salt to 18 L of water, immersing 9.6 kg of acid garlic in 19.2 kg of the saline solution, and rinsing for 14 hours. The acid garlic was taken out and washed with clear water to completely remove water from the half shade.

이어서, 이와 별도로 간장(진간장) 18ℓ에 대해 물 45ℓ를 혼합한 후 강한 불로 35분간 끓이고, 이어서 약한 불로 35분간 졸인 후, 배 1200g, 생강, 마늘 각각 600g를 인가하고 다시 35분간 졸이고 이어서 상기 졸임액을 7℃의 온도로 차갑게 냉각하고, 상기 졸임액에 대해 설탕 1200g, 식초 600g 소금 800g를 첨가 혼합하여 졸임액을 제조하였고, 이어서, 상기 제 1단계에서 절여 물기를 제거한 산마늘 9.6kg를 용기에 넣고, 여기에 상기 제 2단계에서 제조한 졸임액 9.6kg를 첨가한 후, 고추 300g를 첨가하여 하중을 주어 누르면서 20일간 냉소 숙성하여 본 발명의 실시예의 산마늘 절임 식품을 제조하였다. Subsequently, 45 liters of water was mixed with 18 liters of soy sauce (soy sauce), and then boiled for 35 minutes on a strong fire, and then boiled for 35 minutes on a low heat. Was cooled to a temperature of 7 ℃ and to the steep liquor was added 1200g sugar, 800g of vinegar 600g salt was added and mixed to prepare a steep liquor, 9.6kg of acid garlic removed in the first step to remove water After adding 9.6 kg of the distilled liquor prepared in the second step to this, 300 g of red pepper was added and subjected to cold aging for 20 days while giving a load to prepare pickled garlic of the example of the present invention.

본 발명에 의해 제조된 산마늘 절임 식품은 산마늘이 가지고 있는 쓴맛과 떫은맛을 제거하여 일상 식용반찬으로 섭취가 가능하도록 하는 효과를 갖는다.Acid garlic pickled food prepared by the present invention has the effect of eliminating the bitter and astringent taste of acid garlic to be consumed as a daily edible side dish.

또한, 본 발명에 의한 제조방법으로 제조된 산마늘 절임 식품은 어린이나 노약자, 및 병후 조리하는 이들에게 자극적인 맛이 없도록 하여 산마늘을 식용 섭취하는 것이 가능한 효과를 갖는다.In addition, the acid garlic pickled food prepared by the production method according to the present invention has the effect that it is possible to ingest the acid garlic by edible so that it does not have a pungent taste to children, the elderly, and those who cook after the disease.

Claims (2)

물 180중량부에 대해 소금 12중량부를 첨가 용해시켜 식염액을 제조하고, 상기 식염액 100중량부에 산마늘 50중량부를 담가 12시간 ~ 15시간동안 절인 후, 산마늘을 꺼내어 맑은 물로 씻어 반그늘에서 물기를 완전히 제거하는 제 1단계,12 parts by weight of salt was added to dissolve 180 parts by weight of water to prepare a saline solution. 50 parts by weight of acid garlic was added to 100 parts by weight of the saline solution, and then pickled for 12 hours to 15 hours, and the acid garlic was taken out and washed with clear water. The first step of completely draining water, 상기 1단계와 별도로 간장(진간장) 180중량부에 대해 물 450중량부를 혼합하여 강한 불로 30 ~40분간 끓이고, 이어서 약한 불로 30 ~ 40분간 졸인 후, 배 12중량부, 생강, 마늘 각각 6중량부를 인가하고 다시 30 ~ 40분간 졸이고 이어서 상기 졸임액을 약 5℃ ~ 10℃의 온도로 차갑게 냉각하고, 상기 졸임액에 대해 설탕 12중량부, 식초 6중량부 소금 8중량부를 첨가 혼합하여 졸임액을 제조하는 제 2단계,Separately from step 1, 450 parts by weight of water is mixed with 180 parts by weight of soy sauce (soy sauce), boiled for 30 to 40 minutes on a strong fire, then boiled for 30 to 40 minutes on a low heat, and then 12 parts by weight of pears, 6 parts by weight of ginger and garlic, respectively. After applying and simmering again for 30 to 40 minutes, the coolant is cooled to a temperature of about 5 ° C to 10 ° C, and 12 parts by weight of sugar and 6 parts by weight of vinegar and 8 parts by weight of salt are added to and mixed with the solution. Manufacturing the second step, 상기 제 1단계에서 절여 물기를 제거한 산마늘 100중량부를 용기에 넣고, 여기에 상기 제 2단계에서 제조한 졸임액 100중량부를 첨가한 후, 고추 3중량부를 첨가하여 하중을 주어 누르면서 20일간 냉소 숙성하는 제 3단계로 이루어지는 것을 특징으로 하는 산마늘 절임 식품의 제조방법.Put 100 parts by weight of the dry garlic removed in the first step in a container, add 100 parts by weight of the boiled liquid prepared in the second step, and then add 3 parts by weight of red pepper to give a load while pressing and ripening for 20 days The method of manufacturing pickled foods, characterized in that the third step consisting of. 삭제delete
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