KR100871669B1 - The method for manufacturing salicomia herbaceal fermented sap - Google Patents

The method for manufacturing salicomia herbaceal fermented sap Download PDF

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KR100871669B1
KR100871669B1 KR1020070036846A KR20070036846A KR100871669B1 KR 100871669 B1 KR100871669 B1 KR 100871669B1 KR 1020070036846 A KR1020070036846 A KR 1020070036846A KR 20070036846 A KR20070036846 A KR 20070036846A KR 100871669 B1 KR100871669 B1 KR 100871669B1
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seaweed
fermentation
sugar
leaf
water
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KR20080093215A (en
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조재우
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주식회사 태평소금
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60Edible seaweed
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65Addition of, or treatment with, microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/32Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/02Acid
    • A23V2250/06Amino acid
    • A23V2250/0644Taurine

Abstract

본 발명은 함초 발효 진액 제조방법에 관한 것으로, 함초의 주서식지로부터 생함초를 채취한 후 함초잎만을 분리하는 함초수거 및 선별단계와; 선별된 함초잎에 부착된 이물질, 소금기 및 수분을 제거하는 세척 및 수분제거 단계와; 수분이 제거된 함초잎과 설탕을 1:1의 중량비로 배합하여 용기에 담는 배합단계와; 배합된 용기를 20~40℃의 온도에서 30~60일동안 노상 방치하여 발효시키고, 발효후 부직포를 이용하여 고형분과 액상을 분리하는 발효 및 추출 단계와; 추출된 액상의 함초액만을 별도의 용기에 담고 산소를 공급하면서 50~100일동안 숙성시키는 산소공급 및 숙성발효 단계와; 숙성된 함초액을 100℃의 온도로 가열하여 농축시킨 후 제품화하는 가열 농축단계로 구성되는 함초 발효 진액 제조방법을 제공한다.The present invention relates to a method for preparing fermented liquor from seaweed, comprising: collecting and screening the seaweed leaves after separating raw seaweed from the main habitat of the seaweed; Washing and removing water to remove foreign substances, salt and water attached to the selected leafwort leaf; A blending step of mixing the water-containing seaweed leaf and sugar in a weight ratio of 1: 1 to put in a container; Fermentation and extraction step of leaving the blended vessel in the hearth for 30 to 60 days at a temperature of 20 ~ 40 ℃, and separating the solid and liquid using a non-woven fabric after fermentation; Oxygen supply and aging fermentation step of aging for 50 to 100 days while supplying the oxygen containing only the extracted liquid saline solution in a separate container; It provides a method for producing a seaweed fermentation concentrate consisting of a heating and concentration step of the matured seaweed solution is heated to a temperature of 100 ℃ concentrated and then commercialized.

이에 따라, 본 발명은 함초중에 포함된 유용성분만을 추출하여 이를 발효, 농축시켜 진액만을 추출한 것으로 함유 물질들은 대부분 저분자화 된 상태이며, 이로 인해 인체 흡수율이 매우 높고, 진액 상태이므로 보관, 이동은 물론 섭취가 용이하며, 함초에 포함된 각종 영양분을 그대로 섭취할 수 있어 인체에 매우 유용한 장점을 제공한다.Accordingly, the present invention extracts only the useful ingredients contained in the persimmon, fermented, concentrated to extract only the essences of the substance is a low molecular weight state, due to the very high absorption rate of the human body, because of the essence of the state of storage, movement as well It is easy to ingest, and it is possible to ingest various nutrients contained in seaweed as it provides very useful benefits to the human body.

함초, 퉁퉁마디, 발효액, 미네랄, 다당체, 진액 Seaweed, stalk, fermentation broth, mineral, polysaccharide, essence

Description

함초 발효 진액 제조방법{THE METHOD FOR MANUFACTURING SALICOMIA HERBACEAL FERMENTED SAP}Method for producing the seaweed fermented juice {THE METHOD FOR MANUFACTURING SALICOMIA HERBACEAL FERMENTED SAP}

도 1은 본 발명에 따른 함초 발효 진액 제조방법을 보인 플로우챠트.1 is a flow chart showing a method for producing a seaweed fermented liquor according to the present invention.

본 발명은 함초 발효 진액 제조방법에 관한 것으로, 보다 상세하게는 해수속에 포함된 각종 미네랄 및 다당체 등의 영양분을 함유하는 함초를 자연발효 및 농축을 통해 섭취의 용이성과 체내 흡수율을 극대화시킬 수 있도록 한 함초 발효 진액 제조방법에 관한 것이다.The present invention relates to a method for producing a fermented seaweed fermentation liquor, and more particularly, to maximize the ease of ingestion and absorption in the body through natural fermentation and concentration of the seaweed containing nutrients, such as various minerals and polysaccharides contained in seawater It relates to a method for producing a seaweed fermented sap.

일반적으로, 함초는 일명 '퉁퉁마디'라 불리우며, 우리나라의 서해안이나 남해안, 백령도, 제주도, 울릉도 등과 같은 섬지방의 바닷물이 닿는 해안이나 갯벌, 염전 부근에 무리지어 자라는 풀의 일종으로서, 식물학적 분류로는 명아주과 Chenopodiaceae에 속하며, 학명은 Salicomia herbacea L.이고, 중국의 의학고서인 신농경본초경에는 맛이 몹시 짜다고 하여 함초(鹹草) 또는 신초(神草)로 불리우기도 하였으며, 높이는 10~40cm, 줄기는 마디가 많고, 가지는 2~3번 갈라져서 마주보며, 다육질이고 비대하며, 진한 녹색이고, 6~8월경에 가지끝에 녹색으로 보일 듯 말 듯 꽃이 피며, 10월에 납작하고 까만 열매가 맺히고, 가을이 되면 전체가 붉은 홍자색으로 변하는 외관 특성을 가지는 식물이다.In general, the seaweed is known as 'Tung-tung node', and it is a kind of grass that grows in groups near coasts, tidal flats, and salt fields, where the sea waters of island regions, such as the west coast, south coast, Baeknyeong-do, Jeju-do, and Ulleungdo, etc. Roe belongs to the family Minghua and Chenopodiaceae, and its scientific name is Salicomia herbacea L., and it is also called as Hamcho or Shincho because it is very salty. , Stems have many nodes, branches branched two or three times, facing each other, fleshy and hypertrophy, dark green, flowers appearing to appear green at the end of branches around June to August, and flat and black fruits in October. It is a plant that has an appearance characteristic that turns to red and reddish purple in autumn.

이러한 함초는 천연 미네랄이 풍부하고, 타우린 성분과 함께 소화를 돕는 소화액성분인 베타인을 함유하고 있어 간의 해독작용에 매우 유용한 식물로 알려져 있으며, 이에 따라 간 기능 개선, 동맥경화 개선, 당뇨병 개선, 신장병 개선에 좋고, 식이섬유 및 면역력을 향상시키는 기능성 다당체, 기타 무기염류 등이 많이 들어 있어 인체에 매우 유용한 것으로 보고되고 있다.These herbs are rich in natural minerals and contain betaine, a digestive fluid component that helps digestion along with taurine, making it a very useful plant for detoxification of the liver.As a result, liver function, arteriosclerosis, diabetes, and kidney disease are improved. It is good for, dietary fiber and functional polysaccharides that improve immunity, and other inorganic salts are reported to be very useful to the human body.

특히, 근자에는 콜레스테롤 및 항산화 능력, 아미노산 함량 성분 실험에서 매우 높은 기능성 성분이 증명되었고, 미네랄 뿐만 아니라 비타민도 높은 함유량을 가지고 있음이 밝혀졌다.In particular, it has been found that very high functional ingredients have been proved in the experiments of cholesterol, antioxidant capacity, and amino acid content, and have high content of vitamins as well as minerals.

이에, 최근에는 생리활성화 측면에서 함초 가공식품들이 다량 개시된 바 있다.Thus, recently, a lot of processed seaweed foods have been disclosed in terms of physiological activation.

하지만, 개시된 함초 가공식품들은 함초가 갖는 수용성 성분 이외의 불용성 및 고분자 물질들을 고려하지 않은 채 무분별하게 가공되었기 때문에 이들 성분들에 의해 인체에 유용한 성분들의 체내 흡수율이 매우 미약하고, 이를 발효시켜 진액을 추출함으로써 체내 흡수율을 높이려는 시도가 있기도 하였으나 발효기간이 너무 길어 효용성이 떨어지는 단점이 있어 결국 실용화의 효과가 거의 없는 실정이다.However, since the disclosed seaweed processed foods were processed indiscriminately without considering insoluble and high molecular substances other than the water-soluble ingredients of the seaweeds, the absorption rate of the components useful to the human body by these ingredients is very weak, and the fermentation is made by fermenting them. Attempts have been made to increase the body's absorption rate by extraction, but the fermentation period is too long, which has a disadvantage in decreasing its utility.

본 발명은 상술한 바와 같은 종래 기술상의 한계점들을 감안하여 이를 해결 하고자 창출한 것으로, 함초에 함유된 유용성분들만을 추출하되 불용성 물질들을 모두 제거한 후 발효시키되 블로잉을 통해 현기성 균의 침투를 방지함으로써 발효기간을 단축하고, 이를 다시 숙성시켜 농축시킨 후 엑기스만을 분리 추출하여 보관, 이동, 섭취상의 편의성을 극대화시킴은 물론 체내 흡수율을 극대화시켜 체내 생리활성화를 높이고, 요리 사용시에도 간편 용이성을 제공할 수 있도록 한 함초 발효 진액 제조방법을 제공함에 그 주된 목적이 있다.The present invention was created in view of the above-described limitations of the prior art, and extracts only the useful ingredients contained in the seaweed, but removes all the insoluble materials and ferments the fermentation by preventing the penetration of dizziness bacteria through blowing. Shorten the period, concentrate it again, concentrate it, and extract and extract only extract to maximize convenience for storage, movement and ingestion, as well as maximize absorption in the body to increase physiological activation in the body, and provide convenience for cooking. Its main purpose is to provide a method for preparing a seaweed fermented liquor.

본 발명은 상기한 기술적 과제를 달성하기 위하여, 함초의 주서식지로부터 생함초를 채취한 후 함초잎만을 분리하는 함초수거 및 선별단계와; 선별된 함초잎에 부착된 이물질, 소금기 및 수분을 제거하는 세척 및 수분제거 단계와; 수분이 제거된 함초잎과 설탕을 1:1의 중량비로 배합하여 용기에 담는 배합단계와; 배합된 용기를 20~40℃의 온도에서 30~60일동안 노상 방치하여 발효시키고, 발효후 부직포를 이용하여 고형분과 액상을 분리하는 발효 및 추출 단계와; 추출된 액상의 함초액만을 별도의 용기에 담고 산소를 공급하면서 50~100일동안 숙성시키는 산소공급 및 숙성발효 단계와; 숙성된 함초액을 100℃의 온도로 가열하여 농축시킨 후 제품화하는 가열 농축단계로 구성되는 함초 발효 진액 제조방법을 제공한다.The present invention, in order to achieve the above technical problem, the seaweed collection and selection step of separating only the seaweed leaves after harvesting raw seaweed from the main habitat of the seaweed; Washing and removing water to remove foreign substances, salt and water attached to the selected leafwort leaf; A blending step of mixing the water-containing seaweed leaf and sugar in a weight ratio of 1: 1 to put in a container; Fermentation and extraction step of leaving the blended vessel in the hearth for 30 to 60 days at a temperature of 20 ~ 40 ℃, and separating the solid and liquid using a non-woven fabric after fermentation; Oxygen supply and aging fermentation step of aging for 50 to 100 days while supplying the oxygen containing only the extracted liquid saline solution in a separate container; It provides a method for producing a seaweed fermentation concentrate consisting of a heating and concentration step of the matured seaweed solution is heated to a temperature of 100 ℃ concentrated and then commercialized.

이때, 상기 배합단계에서 배합되는 설탕은 흑설탕 또는 황설탕인 것에도 그 특징이 있다.At this time, the sugar to be blended in the blending step is characterized in that the brown sugar or brown sugar.

또한, 상기 배합단계에서 함초잎과 설탕의 배합방식은 서로 번갈아가면서 층을 이루도록 배합되는 방식인 것에도 그 특징이 있다.In addition, the blending method of the hamcho leaf and the sugar in the blending step is characterized in that the method is formulated to form a layer alternately with each other.

이하에서는, 첨부도면을 참고하여 본 발명에 따른 바람직한 실시예를 보다 상세하게 설명하기로 한다.Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment according to the present invention.

도 1은 본 발명에 따른 함초 발효 진액 제조방법을 보인 플로우챠트이다.1 is a flow chart showing a method for producing a seaweed fermented liquor according to the present invention.

본 발명은 고미네랄 및 기타 인체에 유용한 영양분을 함유한 함초를 저분자 분말화시키되 불용성 및 유해성분들은 모두 제거된 상태로 최대한 단시간에 발효시켜 농축한 후 엑기스만을 추출한 함초 진액을 제공한다.The present invention provides a high concentration of seaweed containing high nutrients and other useful nutrients to the low-molecular powder, but insoluble and harmful ingredients are all removed in a state of fermentation in the shortest possible time to concentrate and extract only extract extract.

이를 위해, 본 발명에 따른 함초 발효 진액 제조방법은 도 1에 도시된 바와 같이, 함초수거 및 선별 단계(S100), 세척 및 수분제거 단계(S200), 배합 단계(S300), 발효 및 추출 단계(S400), 산소공급 및 숙성발효 단계(S500), 농축 단계(S600), 포장 단계(S700)의 순서로 이루어진다.To this end, the method for producing a fermented liquor according to the present invention, as shown in Figure 1, the collection and selection step (S100), washing and water removal step (S200), mixing step (S300), fermentation and extraction step (S100) ( S400), oxygen supply and fermentation fermentation step (S500), concentration step (S600), the packaging step (S700) is made in the order.

이때, 상기 포장 단계(S700)는 선택적인 사항으로서, 반드시 본 발명의 범주에 포함되어야 하는 것은 아니다.At this time, the packing step (S700) is optional, it is not necessarily included in the scope of the present invention.

그럼, 본 발명에 따른 함초 발효 진액 제조방법을 상술한 단계들에 비추어 보다 구체적으로 설명한다.Then, in the light of the above-mentioned steps the method for producing a seaweed fermented liquor according to the present invention will be described in more detail.

본 발명에 따른 함초 진액 제조를 위해 먼저, 함초수거 및 선별 단계(S100)가 수행된다.First, the seaweed collection and selection step (S100) is performed for the preparation of seaweed concentrate according to the present invention.

상기 함초수거 및 선별 단계(S100)는 함초의 주서식지로부터 생함초를 채취한 다음 엑기스 추출에 필요한 함초잎만을 따서 분리하는 선별작업이 병행된다.In the harvesting and selection step of the seaweed (S100), the raw seaweed is collected from the main habitat of the seaweed, and then the sorting operation is performed by separating only the seaweed leaves necessary for extract extraction.

이때, 함초잎만을 분리하는 이유는 함초중 가장 연한 조직이 함초잎 부분이기 때문에 발효시 즙생성이 가장 빨라 생산성 향상에 매우 적합하기 때문이며, 또 한 가장 생장점이 있는 부분이어서 유용성분이 농축되어 있는 부분이기 때문이다.At this time, the reason for separating only the perilla leaf is because the softest tissue of the persimmon leaf is the part of the perilla leaf, so the juice production is the fastest during fermentation, which is very suitable for productivity improvement. Because.

이어, 세척 및 수분제거 단계(S200)가 수행되게 되는데, 이 단계는 깨끗한 물로 씻는 단계로서, 이는 생함초에 포함된 영양분의 파괴를 최소화하면서 함초잎에 붙어 있는 이물질들을 제거시키기 위함이다.Subsequently, the washing and water removal step (S200) is performed, which is a step of washing with clean water, in order to remove foreign substances adhering to the perilla leaf while minimizing the destruction of nutrients contained in raw seaweed.

그리고, 수분제거는 품질의 영양 순도와 발효중 수분의 간접적인 영향을 완전히 배제하기 위한 것으로 최대한 제거함이 바람직하다.In addition, the water removal is preferably to remove as much as possible to completely exclude the nutritional purity of the quality and indirect effects of water during fermentation.

이와 같은 과정을 거쳐 함초수거 및 선별, 그리고 세척 및 수분제거 단계가 완료되면 배합 단계(S300)가 수행된다.After this process, the collection and selection of the seaweed, and the washing and water removal steps are completed, the compounding step (S300) is performed.

상기 배합 단계(S300)는 함초잎에 설탕을 배합하는 단계로서, 이는 함초잎과 설탕을 1:1의 중량 비율로 배합하도록 함이 바람직하다.The blending step (S300) is a step of blending the sugar to the vinegar leaf, which is preferably to mix the vinegar leaf and sugar in a weight ratio of 1: 1.

이때, 상기 배합비율을 이와 같이 한정하는 이유는 함초 발효중 생성되는 효모가 더욱 왕성하게 반응할 수 있도록 설탕이 효모의 먹이로 작용하기 때문에 그와 동등 중량으로 배합되어야 하고, 또한 함초에 포함된 짠맛을 희석시켜 단맛이 포함될 수 있도록 하기 위함인 바, 설탕의 비율이 높게 되면 오히려 역효과가 나기 때문에 동등비율로 배합함이 특히 바람직하다.At this time, the reason for limiting the blending ratio in this way is that the sugar acts as a food for yeast so that the yeast produced during fermentation of fermented fermentation can be more vigorously reacted and should be blended in the same weight and salty taste contained in To dilute the sweetness to be included, it is particularly preferable that the ratio of sugar is high because the ratio is adversely affected.

아울러, 상기 설탕은 흑설탕, 황설탕이 바람직한 바, 이는 최대한 정제되지 않은 원료를 사용함으로써 발효 또한 최대한 천연상태를 유지하면서 반응되도록 하기 위함이며, 이는 흡수시 인체에 미치는 영향과도 직결되기 때문이다.In addition, the sugar is preferably brown sugar, brown sugar, which is to allow the fermentation also reacts while maintaining the natural state as possible by using raw materials that are not purified as much as possible, because it is directly connected to the effect on the human body when absorbed.

또한, 상기 함초잎과 설탕의 배합방식은 함초잎과 설탕이 서로 번갈아가면서 층을 이루도록 배합됨이 바람직하다.In addition, the mixing method of the leaf and sugar is preferably blended to form a layer of the leaf and sugar alternately with each other.

이와 같이, 층을 이루도록 배합하는 이유는 최대한 표면적을 넓게 갖도록 하여 함초와 설탕의 접촉면적을 극대화시키기 위함이다.As such, the reason for blending to form a layer is to maximize the contact area between the seaweed and sugar by having the surface area as wide as possible.

이렇게 배합된 함초잎 설탕 혼합물은 발효 및 추출 단계(S400)를 거치게 되는데, 이때 발효는 일정기간 동안, 예컨대 30~60일 정도 방치함이 바람직하다.The blended soybean leaf sugar mixture is subjected to the fermentation and extraction step (S400), wherein the fermentation is preferably left for a certain period of time, for example about 30 to 60 days.

발효시 외부 환경에 그대로 방치하는 이유는 발효 함초의 염도와 당도 특성상 광범위한 온도라도 유용균만이 발효에 관여하게 되기 때문이며, 적당한 온도는 20~40℃이다.The reason for leaving it in the external environment during fermentation is that only useful bacteria are involved in the fermentation even at a wide range of temperatures due to the salinity and sugar content of the fermented seaweed, and the suitable temperature is 20 to 40 ° C.

즉, 발효가 시작되는 계절은 함초 채취가 끝난 여름 후반기간이기 때문에 그에 합당한 온도범위에서 발효되는 것이 가장 적합하다.In other words, the fermentation start season is the second half of the summer season, so fermentation at the appropriate temperature range is most suitable.

그리고, 추출은 고형분의 설탕이 액상으로 완전히 변하고, 연한 조직의 함초잎이 완전히 액상연화되었을 때 액상 이외의 고형분을 건져낸 후 부직포 및 기타 착즙방법을 통해 액상만을 추출하도록 한다.Then, the extraction of the solid sugar is completely changed to the liquid phase, when the soft tissues of the vinegar leaf is completely liquid softened to extract the solids other than the liquid and then to extract only the liquid through the nonwoven fabric and other juice methods.

이후, 산소공급 및 숙성발효 단계(S500)를 거치게 된다.Thereafter, the oxygen supply and aging fermentation step (S500).

상기 산소공급 및 숙성발효 단계(S500)는 산소를 불어줌으로써 현기성균의 침투를 최대한 억제하여 발효 활성을 높이기 위한 것으로, 블로잉된 산소는 발효물 표면에 근접하는 현기성 물질들과 결합되면서 이들을 사멸시키게 된다.
이때, 산소를 불어 주기 위한 조건(산소량)은 특별히 한정될 필요는 없으며, 단지 발효물 표면에 산소가 직접 공급된다는 사실만으로도 기존과 달리 현기성 물질들이 쉽게 분해될 수 있는 조건을 갖추게 되는 것이다.
The oxygen supply and aging fermentation step (S500) is to increase the fermentation activity by inhibiting the penetration of vertigo bacteria as much as possible by blowing oxygen, the blowing oxygen is combined with the dizziness material close to the fermentation surface to kill them do.
At this time, the conditions (oxygen amount) for blowing oxygen need not be particularly limited, and unlike the existing only the fact that the oxygen is directly supplied to the fermentation surface will have a condition that can easily decompose dizziness materials.

삭제delete

따라서, 숙성발효에 필요한 기간이 통상 2~3년(현기성 물질이 쉽게 분해되지 못하므로)이던 것을 2~3개월내로 단축시킬 수 있게 된다.Therefore, it is possible to shorten the period required for the fermentation fermentation normally 2 to 3 years (because dizzy substances are not easily decomposed) within 2 to 3 months.

여기에서, 바람직한 숙성발효 기간으로는 50~100일 적당하다. 이는 보통 일반적인 함초 발효기간이 1~2년이지만 산소를 공급함으로써 발효 활성을 높여 발효기간을 50~100일로 단축시킨 것이다.Here, as a preferable fermentation period, 50-100 days is suitable. The fermentation period is usually 1 ~ 2 years, but the fermentation activity is shortened to 50 ~ 100 days by increasing the fermentation activity by supplying oxygen.

즉, 기존 방식대로라면 액상 표면 아래에서는 산소없이 발효되기 때문에 그 기간이 오래 걸리지만 본 발명에서는 산소 공급을 지속적으로 유지하여 발효하기 때문에 발효시간이 단축되고 효율적인 발효가 가능하게 된다.That is, according to the conventional method because the fermentation without oxygen under the liquid surface takes a long time, but in the present invention, the fermentation time is shortened and efficient fermentation is possible because the oxygen supply is continuously maintained.

이와 같은 단계가 완료되면, 농축 단계(S600)를 거치게 된다.When this step is completed, it goes through the concentration step (S600).

상기 농축 단계(S600)는 가열농축, 진공농축 등 다양한 방식이 있을 수 있으나, 가열농축 방식이 바람직하다.The concentration step (S600) may be a variety of methods, such as heating concentration, vacuum concentration, heating concentration method is preferred.

이때, 가열농축시 가열온도는 수분이 증발할 수 있을 정도면 바람직하며, 이를 위해 약 100℃ 정도를 유지하고, 농축 양과 농축 용기 등의 농축 방법에 따라 그 시간을 달리하여 발효액이 끈적끈적해질 정도까지 가열 농축하도록 한다.At this time, the heating temperature during the heating concentration is preferably enough to evaporate moisture, and for this purpose, the temperature is maintained at about 100 ° C, and the fermentation broth becomes sticky by varying the time depending on the concentration and concentration method of the concentration vessel. Heat to concentration.

이러한 가열농축은 가열에 의해 유해균이 살균되기 때문에 더욱 좋으며, 또한 고농축에 의해 부피도 축소시킬 수 있게 된다.This heating concentration is better because the harmful bacteria are sterilized by heating, and also the volume can be reduced by the high concentration.

이후, 필요에 따라 포장 단계(S700)를 거쳐 출하하게 된다.After that, if necessary through the packaging step (S700) will be shipped.

이상에서 상세히 설명한 바와 같이, 본 발명은 함초중에 포함된 유용성분만을 추출하여 이를 발효, 농축시켜 진액만을 추출한 것으로 함유 물질들은 대부분 저분자화 된 상태이며, 이로 인해 인체 흡수율이 매우 높고, 진액 상태이므로 보관, 이동은 물론 섭취가 용이하며, 함초에 포함된 각종 영양분을 그대로 섭취할 수 있어 인체에 매우 유용한 장점을 제공한다.As described in detail above, the present invention extracts only the useful components contained in the persimmon, fermented, concentrated to extract only the essence of the substance is a low molecular weight state, because of this very high absorption rate of the human body, and stored in the essence state It is easy to eat, move and of course, and it can take various nutrients contained in the seaweed as it provides very useful benefits to the human body.

Claims (3)

함초의 주서식지로부터 생함초를 채취한 후 함초잎만을 분리하는 함초수거 및 선별단계와;Seaweed collection and selection step of separating only the seaweed leaves after collecting raw seaweed from the main habitat of the seaweed; 선별된 함초잎에 부착된 이물질, 소금기 및 수분을 제거하는 세척 및 수분제거 단계와;Washing and removing water to remove foreign substances, salt and water attached to the selected leafwort leaf; 수분이 제거된 함초잎과 설탕을 1:1의 중량비로 배합하여 용기에 담는 배합단계와;A blending step of mixing the water-containing seaweed leaf and sugar in a weight ratio of 1: 1 to put in a container; 배합된 용기를 20~40℃의 온도에서 30~60일동안 노상 방치하여 발효시키고, 발효후 부직포를 이용하여 고형분과 액상을 분리하는 발효 및 추출 단계와;Fermentation and extraction step of leaving the blended vessel in the hearth for 30 to 60 days at a temperature of 20 ~ 40 ℃, and separating the solid and liquid using a non-woven fabric after fermentation; 추출된 액상의 함초액만을 별도의 용기에 담고 산소를 공급하면서 50~100일동안 숙성시키는 산소공급 및 숙성발효 단계와;Oxygen supply and aging fermentation step of aging for 50 to 100 days while supplying the oxygen containing only the extracted liquid saline solution in a separate container; 숙성된 함초액을 100℃의 온도로 가열하여 농축시킨 후 제품화하는 가열 농축단계로 구성되는 것을 특징으로 하는 함초 발효 진액 제조방법.Method for producing a fermentation broth containing the fermentation broth characterized in that it consists of a heating and condensation step of concentrating the matured vinegar liquor to a temperature of 100 ℃. 청구항 1에 있어서;The method according to claim 1; 상기 배합단계에서 배합되는 설탕은 흑설탕 또는 황설탕인 것을 특징으로 하는 함초 발효 진액 제조방법.The sugar blended in the compounding step is a hamcho fermented liquor manufacturing method, characterized in that the brown sugar or brown sugar. 청구항 1 또는 청구항 2에 있어서;The method according to claim 1 or 2; 상기 배합단계에서 함초잎과 설탕의 배합방식은 서로 번갈아가면서 층을 이루도록 배합되는 방식인 것을 특징으로 하는 함초 발효 진액 제조방법.Method of mixing the perilla leaf and sugar in the blending step is a method for producing a fermentation broth characterized in that the mixture is formulated to form a layer alternately with each other.
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KR20170001169A (en) 2015-06-25 2017-01-04 최은주 A method of preparing glasswort salt using solar salt and an glasswort

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KR20170001169A (en) 2015-06-25 2017-01-04 최은주 A method of preparing glasswort salt using solar salt and an glasswort

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