KR100970977B1 - Mulberry leaf pickling and its manufacturing method - Google Patents
Mulberry leaf pickling and its manufacturing method Download PDFInfo
- Publication number
- KR100970977B1 KR100970977B1 KR1020080063279A KR20080063279A KR100970977B1 KR 100970977 B1 KR100970977 B1 KR 100970977B1 KR 1020080063279 A KR1020080063279 A KR 1020080063279A KR 20080063279 A KR20080063279 A KR 20080063279A KR 100970977 B1 KR100970977 B1 KR 100970977B1
- Authority
- KR
- South Korea
- Prior art keywords
- mulberry
- mulberry leaves
- leaves
- mulberry leaf
- vessel
- Prior art date
Links
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명에서는 뽕잎을 소금에 절이고 된장에 담근 상태에서 장기간 숙성시킴으로써 장기간 보관하면서 반찬류의 식재료로 이용할 수 있도록 하고, 섭취시 뽕잎 특유의 맛과 향을 고스란히 느낄 수 있으면서 뽕잎에 함유된 인체에 유용한 성분에 의하여 소비자의 건강을 증진시킬 수 있도록 한 새로운 뽕잎 장아찌 및 그 제조방법이 개시된다.In the present invention, mulberry leaves are dipped in salt and fermented for a long period of time in a state of dipping in miso, so that they can be stored for a long period of time and used as food materials for side dishes. When the mulberry leaves are ingested, they can feel the taste and aroma unique to mulberry leaves, A new mulberry pickling and a method for manufacturing the same are disclosed.
본 발명은 4월 말에서부터 5월 초 사이에 채취한 후 흐르는 물에 깨끗히 세척한 뽕잎을, 뽕잎 10 Kg당 3∼5Kg의 비율로 제공되는 소금을 균분(均分)하여 뿌려가면서 절임용기내에 켜켜이 채워 넣은 상태에서 1∼1.5년 동안 유지시켜 절임으로써 뽕잎에 함유된 수분을 제거하는 뽕잎 절임단계와; 상기 뽕잎 절임단계의 종료 후 절임용기로부터 뽕잎을 꺼내어 절임과정에서 배어나온 물기를 제거하는 수분제거단계와; 수분이 제거된 절인 뽕잎을 20∼30시간 동안 그늘에서 건조시키는 절임뽕잎 건조단계와; 절인 후 건조시킨 뽕잎을 숙성용기에 채워 넣고, 된장이 들어 있는 복수개의 베주머니를 숙성용기내의 곳곳에 끼워 넣은 상태에서 뽕잎의 윗부분에 무거운 중량물을 올려 놓는 된장처리단계와; 숙성용기내에 감초를 넣어 끓인 후 식힌 10∼35% 염도의 소금물을 뽕잎이 완전히 잠기도록 부어주는 소금물공급단계와; 숙성용기의 뚜껑을 닫고, 1∼2년동안 숙성시키는 숙성단계로 이루어진다.In the present invention, mulberry leaves which have been collected in the period from late April to early May and washed cleanly in running water are sprayed in an amount of 3 to 5 Kg per 10 Kg of mulberry leaves, A mulberry leaf picking step in which the mulberry leaves are picked and held for 1 to 1.5 years to remove water contained in the mulberry leaves; A water removing step of taking out the mulberry leaves from the pickle vessel after the end of the mulberry leaf picking step and removing the water that has been seeped in the picking step; Dried mulberry leaves to dry the pickled mulberry leaves in the shade for 20 to 30 hours; A malt processing step of filling a mulberry leaf which is dried after being pickled into a fermentation vessel and placing a heavy load on the upper part of the mulberry leaf in a state where a plurality of bag pouches containing miso are inserted in various places in the fermentation vessel; A brine supplying step of pouring licorice into a fermentation vessel and boiling and pouring 10 to 35% salted brine so that the mulberry leaves are completely immersed; It is made up of the aging stage in which the lid of the aging vessel is closed and aged for 1-2 years.
뽕잎 장아찌, 된장 Mulberry pickles, miso
Description
본 발명은 뽕잎 장아찌 및 그 제조방법에 관한 것으로, 더욱 상세하게는 뽕잎을 소금에 절이고 된장에 담근 상태에서 장기간 숙성시킴으로써 장기간 보관하면서 반찬류의 식재료로 이용할 수 있도록 하고, 섭취시 뽕잎 특유의 맛과 향을 고스란히 느낄 수 있으면서 뽕잎에 함유된 인체에 유용한 성분에 의하여 소비자의 건강을 증진시킬 수 있도록 한 뽕잎 장아찌 및 그 제조방법에 관한 것이다. More particularly, the present invention relates to a mulberry leaf pickling and a process for producing the same. More particularly, the present invention relates to a mulberry leaf pickling and a method for producing the same, The present invention relates to a mulberry leaf pickling and a method for producing the same, which can enhance the health of a consumer by using components useful in the human body contained in the mulberry leaf while being able to feel the fragrance intact.
일반적으로, 장아찌는 무, 깻잎, 오이, 참외, 감, 매실, 풋마늘, 마늘종, 더덕 등 각종 과일이나 채소류를 간장에 절이거나 된장이나 고추장 또는 식초 등에 담가 오래 두고 먹을 수 있도록 한 밑반찬의 한 종류를 일컫는다. Generally, pickles are a kind of a side dish which is made by putting various fruits and vegetables such as radish, sesame leaf, cucumber, melon, persimmon, plum, foot garlic, garlic, and doduk in soy sauce, miso, kochujang or vinegar .
그러나, 종래의 밑반찬으로 이용되는 장아찌는 통상 밭에서 소출되는 채소류를 주재료로 하여 만들어지는 것으로 한정되고 있으며, 근래에는 음식에 대한 기호가 변화되고, 농업기술의 발달로 인하여 예전과는 달리 제철에 관계없이 신선한 채소를 상대적으로 손쉽게 구할 수 있어 과거에 비하여 장아찌에 대한 수요가 상당히 줄어들고 있는 실정이다.However, the pickled jjangjang which is used as a conventional side dish is limited to being made mainly from vegetables extracted from the field, and in recent years, there has been a change in the taste for food, and due to the development of agricultural technology, It is relatively easy to obtain fresh vegetables without the need for pickles.
한편, 예로부터 차로 다려 마시면 당뇨병에 효과가 있는 것으로 널리 알려진 뽕잎이 근래에는 고혈압, 동맥경화 등 각종 성인병에도 효과가 있을 뿐만 아니라 인체내의 중금속배출, 이뇨촉진, 노화억제 및 항암작용까지 있는 것으로 밝혀지고 있다. On the other hand, it has been found that mulberry leaves, widely known to be effective for diabetes, are effective not only for various diseases such as hypertension and arteriosclerosis but also for the release of heavy metals in the body, acceleration of diuretic, have.
이와 같이 뽕잎이 여러 가지 효능을 가지는 것은 다양한 기능성 성분들을 함유하고 있기 때문이며, 이미 뽕잎에는 각종 미네랄이 50여종 이상 함유되어 있는 것으로 분석되고 있다. Mulberry leaves have various effects because they contain various functional ingredients. Mulberry leaves have been analyzed to contain more than 50 kinds of various minerals.
이중에서도 특히 다음 표 1과 표 2에서 알 수 있는 바와 같이, 뽕잎에는 칼슘, 칼륨, 철 등의 함량이 매우 높은 것으로 밝혀졌으며, 메치오닌(Methionine), 알라닌(Alanine) 등 단백질의 구성 성분인 24종의 아미노산이 풍부하게 함유되어 있어 콩 다음으로 단백질 함량이 높은 것으로 밝혀졌다. In particular, as can be seen from the following Table 1 and Table 2, it was found that the content of calcium, potassium, iron and the like in mulberry leaves was very high, and 24 kinds of protein components such as methionine and alanine Of the amino acid content is rich in soy protein was found to be higher than the next.
이 밖에도 뽕잎에는 뼈를 형성하며, 칼슘과 함께 피를 응고시키는 글루타민(Glutamine)과 숙취를 없애주는 아스파라긴산(Aspartic acid), 아지닌(Arginine) 등이 함유되어 있으며, 단백질을 가수분해할 때 얻어지는 것으로 노인성 치매를 예방해주는 세린(Serine)과 노화로부터 세포를 보호해주는 항산화성분인 글루타치온(Glutathione)도 들어 있는 것으로 알려져 있다. In addition, it forms bones in mulberry leaves, contains glutamine which coagulates blood together with calcium, aspartic acid and arginine which remove hangover, and is obtained when hydrolyzing protein It is also known to contain Serine to prevent senile dementia and Glutathione, an antioxidant that protects cells from aging.
이러한 뽕잎이 함유하고 있는 주요 기능성 성분의 조성 및 일반적인 화학적 조성은 다음 표 1 및 표 2에 나타낸 바와 같다.The composition and general chemical composition of the main functional ingredients contained in these mulberry leaves are shown in Tables 1 and 2 below.
표 1. 뽕잎의 영양성분(㎎/마른잎 100g)Table 1. Nutritional composition of mulberry leaves (㎎ / 100 g dry leaf)
칼슘
(Ca)
calcium
(Ca)
철(Fe)
Iron (Fe)
칼륨(K)
Potassium (K)
비타민
vitamin
식이섬유
(%)
Dietary Fiber
(%)
가바
Gabba
루틴
Routine
표 2. 뽕잎의 일반적인 화학적 조성Table 2. Typical chemical composition of mulberry leaves
무질소물Availability
Nitrogen-free water
상기 뽕잎에 함유된 영양성분 중 칼슘은 녹차와 우유의 6배, 철분은 시금치의 3배에 이르며, 식이섬유는 녹차의 4.7배에 이를 정도로 풍부하게 함유되어 있어 변비 완화 및 다이어트에도 효과가 높은 것으로 알려진다. Among the nutrients contained in the mulberry leaves, calcium is 6 times that of green tea and milk, iron is 3 times that of spinach, and dietary fiber is rich enough to be 4.7 times of green tea, which is effective for constipation relief and diet It is known.
또한, 최근에는 뽕잎에 함유되어 있는 것으로 밝혀진 기능성 성분 중 루틴(Ruthin)은 모세혈관을 강화시키는 효과가 있으며, 가바(GAVA), 모라세닌(Moracenin), 상게닌(Sanggenine)은 혈압을 떨어뜨리는 효과가 있고, 모라신(Moracin), 디모라신(Dimoracin), 활코모라신(Chalcomoracin) 등은 항균활성이 있으며, 움벨리페론(Umbelliferone)은 염증완화효과가 있고, 모루신(Morusin)은 항종양효과가 있으며, 옥시노지리마이신(1-deoxinojirimycin), 페고민(Fagomine), 이미노아라비니톨(1,4-dideoxy-1,4-imino-D-arabinitol), 알파 글루코시다제 제해제(α-Glucosidase inhivitor)라고 알려진 노지리마이신(Nojirimycin)과 칼리스테진(Calystegin) 등은 당뇨병에 효과가 있는 것으로 밝혀지기도 하였다.In addition, recently, among the functional ingredients found to be contained in mulberry leaves, Ruthin has an effect of strengthening capillary blood vessels, and GAVA, Moracenin and Sanggenine lower blood pressure , And Moracin, Dimoracin and Chalcomoracin have antimicrobial activity, Umbelliferone has anti-inflammatory effect, Morusin has antitumor effect, 1-deoxinojirimycin, fagomine, 1,4-dideoxy-1,4-imino-D-arabinitol, alpha-glucosidase release Nojirimycin and Calystegin, also known as glucosidase inhivitors, have been shown to be effective in diabetes.
이와 같은 뽕잎에 대하여 우리나라의 전통의학서인 『동의보감(東醫寶鑑)』에는 "뽕잎은 따뜻하고 독이 없으며, 각기(脚氣)와 수종을 없애주고 대장(大腸), 소장(小腸)을 이롭게 하며, 풍통을 없앤다."라고 기록되어 있고, 『본초강목(本草綱目)』에는 "뽕잎은 소갈증, 풍, 멍들고 풍으로 아픈 곳, 뱀과 벌레에 물린데, 밤에 땀이 나는 증세, 청맹(靑盲), 머리가 자라지 않는 증세, 정강이가 오그라져 펴지지 않는 증세, 탈항(脫肛), 종기(腫氣)나 등창, 못에 찔린 상처, 데인 상처, 손발이 저리고 감각이 없는 증세에 효험이 있다."고 기록되어 있다. The mulberry leaf is warm and poisonous, and it eliminates each leg (脚气) and species, and benefits the large intestine (small intestine), small intestine (small intestine) "Mulberry leaves are brittle, windy, bruised and sick, bitten by snakes and worms, symptoms of sweats at night, blueprints, , Symptoms that do not grow in the head, symptoms of shrinking the shin, abscesses, swelling and sprains, stab wounds, dent wounds, limp and numbness. " It is recorded.
뽕잎이 상기한 바와 같은 여러 가지 효능을 가지고 있다는 것이 밝혀지면서 최근 이러한 뽕잎의 기능성 효과를 이용하고자 하는 다양한 노력이 시도되고 있다.It has been found that mulberry leaves have various effects as described above, and various efforts to utilize the functional effect of mulberry leaves have recently been attempted.
예로서, 대한민국 특허공개 제1997-58566호에는 엽록소를 제거하여 발효, 숙성시킨 뽕잎을 1차로 배소하여 60일 동안 숙성시킨 후 2차로 배소하여 제조하는 뽕잎차의 제조방법이 개시되어 있고, 대한민국 특허공개 제1991-16261호에는 막걸리에 침지한 후 건져낸 생뽕잎을 쪄서 볶아내는 방식의 뽕잎차의 제조방법이 개시되어 있다. For example, Korean Patent Laid-Open Publication No. 1997-58566 discloses a method for producing a mulberry leaf tea by first roasting mulberry leaves fermented and aged by removing chlorophyll, aging for 60 days, and roasting secondarily, Open Publication No. 1991-16261 discloses a method for producing a mulberry leaf tea by steaming and frying the extracted mulberry leaves after immersion in makgeolli.
또한, 대한민국 특허공개 제2000-55880호에는 뽕잎과 함께 뽕나무가지를 볶아 가수한 후 가열하여 차액을 추출하는 뽕잎/뽕나무가지를 이용한 혼합추출차의 제조방법이 개시되어 있으며, 대한민국 특허 제10-506167호에는 뽕잎 분말에 폴리덱스트로스, 프럭토올리고당, 솔비톨, 포도당 등을 함유시킨 분말형 뽕잎차 조성물의 제조방법 및 이를 이용하여 제조하는 뽕잎차 조성물이 개시되어 있다. Korean Patent Laid-Open Publication No. 2000-55880 discloses a method for producing a mixed-extracted tea using a mulberry leaf / mulberry branch which roasts the mulberry leaf with mulberry leaves and then sifting and heating the mixture to extract the tea juice. Korean Patent No. 10-506167 Discloses a process for preparing a powdered mulberry leaf tea composition comprising polydextrose, fructooligosaccharide, sorbitol, glucose, and the like in a mulberry leaf powder and a mulberry leaf tea composition prepared using the same.
그러나, 이와 같은 뽕잎을 이용하는 대부분의 선행기술에서는 뽕잎을 가공한 상태에서 그대로 차의 원료로 이용하거나 또는 가공된 뽕잎을 분말화하여 차의 원료로 이용하는 것일 뿐 뽕잎을 반찬류의 식재료로 제조하는 기술에 대하여는 아직 까지 그 개발이 이루어지고 있지 않은 실정이다.However, in most of the prior arts using mulberry leaves, mulberry leaves are used as raw materials for tea, or processed mulberry leaves are used as raw materials for tea, and mulberry leaves are used as food materials for side dishes The development has not yet been made.
본 발명자는 이와 같은 문제점을 해결하기 위하여 상당 기간 동안 각고의 노력을 기울인 끝에 뽕잎 특유의 기능성을 그대로 유지하면서 뽕잎의 풋내가 제거되어 섭취시 이물감이나 거부감이 생기지 않도록 하고, 섭취시 소비자의 건강증진을 도모할 수 있도록 한 새로운 뽕잎 장아찌를 개발하였다. In order to solve the above problems, the inventor of the present invention has made efforts to maintain the functionality of the mulberry leaves while removing the foot of the mulberry leaves so as not to cause a foreign body feeling or rejection feeling upon ingestion, A new mulberry leaf pickle was developed.
본 발명은 이와 같은 종래의 문제점을 해결하기 위한 것으로, 그 목적은 뽕잎을 소금에 절이고 된장에 담근 상태에서 장기간 숙성시킴으로써 장기간 보관하면서 반찬류의 식재료로 이용할 수 있도록 하고, 섭취시 뽕잎 특유의 맛과 향을 고스란히 느낄 수 있으면서 뽕잎에 함유된 인체에 유용한 성분에 의하여 소비자의 건강을 증진시킬 수 있도록 한 새로운 뽕잎 장아찌 및 그 제조방법을 제공하는 것이다. The object of the present invention is to solve such conventional problems, and it is an object of the present invention to provide a mulberry leaf which is salted and matured for a long time under immersion in miso so that it can be used as a food material for side dishes while being stored for a long period, The present invention provides a new mulberry pickling and a method for producing the same, which can enhance the health of consumers by using the ingredients useful in the human body contained in the mulberry leaves while being able to feel the fragrance intact.
상기의 목적을 달성하기 위하여, 본 발명에 따른 뽕잎 장아찌의 제조방법은 4월 말에서부터 5월 초 사이에 채취한 후 흐르는 물에 깨끗히 세척한 뽕잎을, 뽕잎 10 Kg당 3∼5Kg의 비율로 제공되는 소금을 균분(均分)하여 뿌려가면서 절임용기내에 켜켜이 채워 넣은 상태에서 1∼1.5년 동안 유지시켜 절임으로써 뽕잎에 함유된 수분을 제거하는 뽕잎 절임단계와; 상기 뽕잎 절임단계의 종료 후 절임용기로부터 뽕잎을 꺼내어 절임과정에서 배어나온 물기를 제거하는 수분제거단계와; 수분이 제거된 절인 뽕잎을 20∼30시간 동안 그늘에서 건조시키는 절임뽕잎 건조단계와; 절인 후 건조시킨 뽕잎을 숙성용기에 채워 넣고, 된장이 들어 있는 복수개의 베주머니를 숙성용기내의 곳곳에 끼워 넣은 상태에서 뽕잎의 윗부분에 무거운 중량물을 올려 놓는 된장처리단계와; 숙성용기내에 감초를 넣어 끓인 후 식힌 10∼35% 염도의 소금물을 뽕잎이 완전히 잠기도록 부어주는 소금물공급단계와; 숙성용기의 뚜껑을 닫고, 1∼2년동안 숙성시키는 숙성단계를 포함한다.In order to achieve the above object, the method for preparing mulberry leaf pickles according to the present invention is carried out at a rate of 3 to 5 Kg per 10 Kg of mulberry leaves after being collected between late April and early May and then washed cleanly in running water And removing the moisture contained in the mulberry leaves by pickling the mulberry leaves by keeping them for 1 to 1.5 years in a state where the salt is uniformly sprayed while being filled in the pickles container; A water removing step of taking out the mulberry leaves from the pickle vessel after the end of the mulberry leaf picking step and removing the water that has been seeped in the picking step; Dried mulberry leaves to dry the pickled mulberry leaves in the shade for 20 to 30 hours; A malt processing step of filling a mulberry leaf which is dried after being pickled into a fermentation vessel and placing a heavy load on the upper part of the mulberry leaf in a state where a plurality of bag pouches containing miso are inserted in various places in the fermentation vessel; A brine supplying step of pouring licorice into a fermentation vessel and boiling and pouring 10 to 35% salted brine so that the mulberry leaves are completely immersed; And the aging step of closing the lid of the aging vessel and aging for 1 to 2 years.
본 발명에 따른 뽕잎 장아찌는 상기의 제조공정에 의하여 제조된 특징을 갖는다. The mulberry leaf pickles according to the present invention have the characteristics produced by the above-mentioned manufacturing process.
본 발명에 의하여 제조된 뽕잎 장아찌의 경우 제조과정에서 화학적 첨가물이 전혀 혼입되지 않기 때문에 입에 넣고 씹을 때 뽕잎의 풍미감이 그대로 느껴지는 것은 물론, 장기간의 숙성기간을 거치면서 풋내가 제거되고 조직이 연해져 밥이나 다른 반찬류와 함께 먹어도 전혀 이물감이 느껴지지 않았으며 저작감 또한 양호하다는 효과가 있다.In the case of mulberry leaf pickles manufactured by the present invention, since chemical additives are not incorporated at all in the manufacturing process, the flavor feeling of mulberry leaves is felt when they are put into the mouth and they are retained as they are, Even if you eat it together with rice or other side dishes, you will not feel any foreign body and you have good chewing feeling.
또, 이와 같은 뽕잎 장아찌는 열에 의한 가열과정을 전혀 거치지 않은 상태에서 제조되기 때문에 뽕잎에 함유된 인체에 유익한 기능성 성분이 전혀 파괴되지 않고 그대로 남게 되어 소비자의 건강이 증진된다는 효과가 있다.In addition, since such a mulberry leaf pickling is manufactured in a state in which the heating process is not performed at all, the functional ingredient beneficial to the human body contained in the mulberry leaf is not destroyed at all, and remains as it is, thereby improving the health of the consumer.
이하, 본 발명의 바람직한 실시예를 보다 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명은 인체에 매우 유익한 성분이 함유된 뽕잎을 소금에 절이고 된장에 담근 상태에서 장기간 숙성시킴으로써 반찬류의 식재료로 이용할 수 있도록 하고, 섭취시 이물감이 없으면서 뽕잎에 함유된 인체에 유용한 성분에 의하여 소비자의 건강을 증진시킬 수 있도록 한 것이다.The present invention allows the mulberry leaves to be used as a food material for side dishes by immersing the mulberry leaves which are very beneficial to human body in a state of being soaked in salt and miso for a long period of time and by using ingredients useful for the human body contained in mulberry leaves To improve the health of people.
이를 위하여 본 발명에 따른 뽕잎 장아찌의 제조방법은 뽕잎절임단계와, 수분제거단계와, 절임뽕잎 건조단계와, 된장처리단계, 소금물공급단계 및 숙성단계로 이루어진다.To this end, the method for producing mulberry leaf pickles according to the present invention comprises a mulberry leaf picking step, a water removing step, a pickling mulberry leaf drying step, a doenjang treatment step, a brine supply step and an aging step.
본 발명의 뽕잎절임단계는 뽕잎에 함유된 수분을 배출시키는 과정으로서 뽕잎 10Kg에 대하여 3∼5Kg의 소금이 적용된다.In the mulberry pickling step of the present invention, 3 to 5 kg of salt is applied to 10 kg of mulberry leaves as a process of discharging water contained in mulberry leaves.
상기 뽕잎 절임단계에서는 4월 말에서부터 5월 초 사이에 채취한 후 흐르는 물에 깨끗히 세척하고 물기를 제거한 뽕잎을 절임용기내에 채워 넣되, 한 켜의 뽕잎이 채워지면 전체 중량의 소금을 균분하여 고르게 뿌려준 후 그 위에 다시 한 켜의 뽕잎을 채워 넣고 다시 소금을 뿌려주는 방식으로 뽕잎을 소금과 함께 절임용기내에 켜켜이 채워 넣으며, 이 상태에서 1∼1.5년 동안 뽕잎을 절여 약초에 함유된 수분이 배출되도록 한다.In the mulberry leaf picking step, it is collected between the end of April and the beginning of May, and then it is cleanly washed in flowing water and the mulberry leaves with the water removed are filled in the pickling container. When the mulberry leaves are filled, the salt of the whole weight is evenly distributed After that, mulberry leaves are filled with salt again, and mulberry leaves are poured into the pickle vessel together with salt. In this state, mulberry leaves are removed for 1 to 1.5 years to release the water contained in the herb .
본 발명의 수분제거단계에서는 상기 뽕잎 절임단계의 종료 후 절임용기로부터 뽕잎을 꺼내어 마른 천 등을 이용하여 절임과정에서 배어나와 뽕잎의 겉표면에 묻어 있는 물기를 완전히 제거하고, 절임뽕잎 건조단계에서는 이와 같이 수분이 제거된 절인 뽕잎을 20∼30시간 동안 그늘에서 건조시킨다.In the water removal step of the present invention, the mulberry leaves are taken out of the pickled container after the mulberry leaf picking step is completed, and the moisture on the outer surfaces of the mulberry leaves and the mulberry leaves is completely removed during the pickling process using a dry cloth, The dried mulberry leaves are dried in the shade for 20 to 30 hours.
본 발명의 된장처리단계에서는 상기와 같이 절인 후 건조시켜 물기를 완전히 제거한 뽕잎을 숙성용기에 차곡차곡 채워 넣되, 된장이 들어 있는 복수개의 베주머니를 숙성용기의 내부 곳곳에 끼워 넣어 된장 성분이 뽕잎에 배어들게 한다.In the doenjang processing step of the present invention, the mulberry leaves which have been pickled and dried as described above are completely filled with the mulberry leaves into the aging container, and a plurality of the pouches containing the miso are inserted into the inside of the aging container, Let's boil it.
본 발명의 소금물공급단계에서는 숙성용기내에 채워진 뽕잎의 윗부분에 무거운 돌 같은 중량물을 올려 놓은 다음, 숙성용기내에 감초를 넣어 끓인 후 식힌 10∼35% 염도의 소금물을 뽕잎이 완전히 잠기도록 부어주어 곰팡이가 발생되지 않도록 하는 한편, 부패되거나 변질되지 않도록 한다. In the brine supply step of the present invention, heavy stones such as heavy stones are placed on the upper part of the mulberry leaves filled in the aging container, then boiled with licorice in the aging container and poured with salt water of 10 to 35% So as not to be corrupted or deteriorated.
소금물이 공급된 숙성용기의 뚜껑을 닫고, 1∼2년 동안 숙성시키면 본 발명 에 따른 뽕잎 장아찌가 제조되는 것이다.When the lid of the aging vessel to which the brine is supplied is closed and aged for 1 to 2 years, the mulberry leaf pickling according to the present invention is produced.
본 발명에 따른 뽕잎 장아찌의 제조공정에서 소비자의 기호도에 따라 그 절임기간이나 숙성기간을 주어진 기간내에서 조절할 수 있음은 물론이다.It is needless to say that the pickling period and the ripening period can be controlled within a given period according to the taste of the consumer in the process of manufacturing the mulberry leaf pickles according to the present invention.
실시예Example
5월 초에 채취한 후 흐르는 물에 깨끗히 씻은 후 물기를 제거한 뽕잎 10Kg과, 3년 된 천일염 3Kg, 된장 10Kg을 준비하였다.After collecting in early May, they were washed cleanly with flowing water, and 10Kg of mulberry leaves, 3Kg of sun dried salt and 10Kg of miso were prepared.
상기 뽕잎을 절임용기(단지)내에 켜켜이 채워 넣음과 동시에 3Kg의 소금을 사이 사이 균분하여 뿌려주고, 1년 동안 유지시켜 절임으로써 뽕잎에 함유된 수분이 배어나오도록 하였다.The mulberry leaves were filled in a pickling container (jar), and 3 kg of salt was sprayed evenly between the leaves and kept for 1 year so that the moisture contained in the mulberry leaves was exuded by pickling.
1년이 경과된 후 절임용기로부터 뽕잎을 꺼내어 절임과정에서 배어나와 뽕잎의 외표면에 묻어 있는 물기를 마른 천으로 닦아 제거한 다음, 수분이 제거된 절임뽕잎을 24시간 동안 그늘에서 건조시켰다. After one year, the mulberry leaves were taken out of the pickled container and the moisture on the outer surface of the mulberry leaves was removed by wiping off with a dry cloth, and then the pickled mulberry leaves were dried in the shade for 24 hours.
이와 같이 절인 후 건조시킨 뽕잎을 숙성용기(작은 항아리)내에 층층이 채워 넣되, 숙성용기의 내부 곳곳에 된장이 들어 있는 복수개의 베주머니를 끼워 넣어 된장에 함유된 염기와 유효성분이 뽕잎에 배어들게 된장처리하였으며, 숙성용기내에 감초를 넣어 끓인 후 식힌 20% 염도의 소금물을 뽕잎이 완전히 잠기도록 부어주었다. The dried mulberry leaves are filled in a layered container in the aging container (small jar), and a plurality of pouches containing miso are inserted into the aging container to insert the base and the active ingredient into the mulberry leaf so that miso treatment After boiling with boiled liquorice in the aging vessel, the salt water of 20% salted and cooled was poured so that the mulberry leaves were completely immersed.
이 과정에서 뽕잎의 윗부분에 무거운 돌을 올려 놓아 뽕잎이 들뜨지 않도록 하였다. 이렇게 하면 곰팡이가 발생되지 않으며, 뽕잎의 부패 및 변질 현상이 방지된다. During this process, heavy stones were placed on the top of the mulberry leaves to prevent the mulberry leaves from being excited. This will not cause mold, and will prevent corruption and alteration of mulberry leaves.
그런 다음, 숙성용기의 뚜껑을 닫고, 1년 6개월 동안 숙성시켜 본 발명에 따른 뽕잎 장아찌를 제조하였다.Then, the lid of the aging vessel was closed and aged for one year and six months to prepare the mulberry leaf pickling according to the present invention.
이와 같이 제조한 뽕잎 장아찌의 경우 제조과정에서 화학적 첨가물이 전혀 혼입되지 않기 때문에 입에 넣고 씹을 때 뽕잎의 풍미감이 그대로 느껴지는 것은 물론, 장기간의 숙성기간을 거치면서 풋내가 제거되고 조직이 연해져 밥이나 다른 반찬류와 함께 먹어도 전혀 이물감이 느껴지지 않았으며 저작감 또한 양호하였다.In the case of mulberry leaf pickles thus prepared, chemical additives are not incorporated at all, so that the flavor feeling of mulberry leaves is felt as it is when put into the mouth, as well as long-term fermentation period, Or other side dishes, it was not felt any foreign body and chewing feeling was also good.
또, 이와 같은 뽕잎 장아찌는 열에 의한 가열과정을 전혀 거치지 않은 상태에서 제조되기 때문에 뽕잎에 함유된 인체에 유익한 기능성 성분이 전혀 파괴되지 않고 그대로 남게 되어 소비자의 건강이 증진된다는 잇점이 있다. In addition, since such a mulberry leaf pickling is produced in a state in which it is not subjected to the heating process by heat at all, the functional ingredient beneficial to the human body contained in the mulberry leaf is not destroyed at all and remains as it is,
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| KR100989556B1 (en) | 2008-01-08 | 2010-10-25 | 이상원 | Sesame leaf pickling method |
| CN102687814A (en) * | 2012-05-21 | 2012-09-26 | 吉林省蚕业科学研究院 | Feed for young tussah and method for preparing the feed |
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| KR101011177B1 (en) * | 2010-08-13 | 2011-01-26 | 주식회사 태강 | Mulberry Leaf Pickles |
| CN106666568A (en) * | 2017-03-28 | 2017-05-17 | 四川省农业科学院蚕业研究所 | Method for preparing pickled tender shoots of mulberry twigs |
| CN111678306A (en) * | 2020-06-24 | 2020-09-18 | 鲁山县远东包装制品有限公司 | Drying process of salted persimmon leaves |
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| KR20090008821A (en) * | 2007-07-19 | 2009-01-22 | 대한민국(관리부서:농촌진흥청장) | Pickled foods and preparation method thereof |
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| KR100767338B1 (en) | 2006-05-26 | 2007-10-17 | 김도영 | Manufacturing method of seaweed pickles |
| KR100824281B1 (en) | 2006-11-30 | 2008-04-24 | 이정숙 | Pickles manufacturing method |
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