KR101001225B1 - Preparing method for soy preserve of Kalopanax pictus bud - Google Patents

Abstract

The present invention relates to soy sauce pickling using the bamboo shoots, and more specifically, to the water obtained by boiling kelp soaked in cold water, soy sauce, sugar and shredded soaked seaweed, which are subsidiary materials, to obtain a mixture again; And squeezing the oak sprout in boiling water and then rinsing in cold water to remove water, and then immersing it in the mixture obtained in the above step and sealing.

In the present invention, unlike the conventional method of simply dipping oak sprouts in soybean paste or doenjang, the oak sprouts are soaked in soy sauce added with water to show the unique new taste and aroma in addition to the unique taste and aroma of oak sprouts. While serving as a side dish. In addition, the present invention also has an effect of preventing storage by microorganisms through a pickling process to improve storage properties.

Oak, Umbrella, Tangle, Thigh, Soy Sauce Pickles

Description

Preparing method for soy preserve of Kalopanax pictus bud}

The present invention relates to soy sauce pickling using the bamboo shoots, and more specifically, to the water obtained by boiling kelp soaked in cold water, soy sauce, sugar and shredded soaked seaweed, which are subsidiary materials, to obtain a mixture again; And squeezing the oak sprout in boiling water and then rinsing in cold water to remove water, and then immersing it in the mixture obtained in the above step and sealing.

Oak Tree ( Kalopanax) pictus ) is called thaw tree and has sharp thorns on its trunk. This tree is a leaf that splits like a tree, and is largely rounded, and grows up to 1 ~ 1.5m in diameter and 20m in height.There is a legend that it is chased by ghosts. The oak tree belongs to the family Elmaceae, and light green flowers bloom from July to August, and many black and round fruits hang in October. The oak tree grows all over Korea and has strong self-sustaining ability, and its growth is also very fast, and the active ingredient is evenly contained not only in the root skin but also in the leaves, which is advantageous for use as a herbal medicine.

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The oak tree uses all of its bark, roots and leaves for medicine, and the bark is peeled off in the summer, scraping off the outer bark, and the inner skin is used as a medicine. In the early spring, the pickling of the oak tree is pickled in salted water and seasoned with red pepper paste or miso sauce.

Eomnaum has a tonic effect and has an excellent effect even without side effects, especially in diabetes. There are many proteins in the shell, and other minerals such as fat, sugar, fiber, phosphorus, calcium, and vitamins B1, B2, and C are also abundant. In addition, saponin contains saponin, which lowers blood sugar and lowers blood lipids, and is known to be effective in treating kidney and gastrointestinal diseases in addition to diabetes.

Various inventions using the same exist because of the excellent efficacy of the moth or the moth. List related documents below.

[Related literature]

Patent Application Publication No. 2000-0063401.

2. Patent Application Publication No. 2002-0013235.

3. Patent Application Publication No. 2002-0071228.

4. Patent application publication 2005-0010387. (Manufacturing method of health drink)

5. Patent registration notification 10-0526313. (Herbal sauce for cooking containing herbal ingredients)

6. Patent registration notification 10-0550820. (Manufacturing method of umber leaf powder)

7. Patent registration notification 10-0575540. (Bear pickles and manufacturing method thereof)

8. Patent registration notification 10-0773866.

Compared with the related documents, the present invention is different from the related documents 2, 3, 4, 5, 6, 7 and the components thereof in that the use of the non-muck wood, the content ratio between each material is different It can be said that it is the point that the structure and effect differ from the related documents 1 and 8 in that it is different.

Laminaria is a genus of brown algae and kelp, which is distributed in the Pacific coast of Korea, Japan, Kamchatka Peninsula and Sakhalin Island.

Kelp is alkaline and rich in fiber, so it is effective to improve the constitution of modern people who are susceptible to acidification by bringing stool and waste products out of the body. Kelp's dietary fiber acts to help digestion and absorption of sugar, thereby lowering blood sugar levels.

Kelp contains 760mg of calcium rich in 100g. Therefore, if you eat kelp steadily as much as calcium or milk is eaten bones help the prevention of osteoporosis and arteriosclerosis. Kelp is low in calories and is soaked in water, making it bulky and easy to get full. In addition, it contains vitamins, calcium, iron, and other nutrients that are easily lacking in the diet, so if you use it as a supplement when you lose weight, you can get a slimming effect without harming your health. In addition, kelp contains a lot of nutrients that are good for beauty. In particular, various minerals such as calcium and potassium activate the body's metabolism to brighten the skin, strengthen hair and strengthen body's resistance.

Kelp water is used as a main ingredient to make soup of soup, and in addition to kelp, it is made by adding dried fish powder such as anchovy and Katsuobushi or garlic, leek or radish to remove fishy smell. Dried water also helps prevent hypoglycemia, osteoporosis and arteriosclerosis, and is widely used as a dietary supplement.

An object of the present invention is to provide a food using not only the taste and aroma, but also healthful oak shoots, based on the differentiation from the related inventions mentioned in the background art, the new pickles are combined with new ingredients The aim is to provide soy sauce pickled foods with improved taste and aroma, higher nutritional value and better shelf life.

To solve the above problems,

The present invention comprises the steps of adding to the seawater obtained by boiling kelp soaked in cold water, soy sauce, sugar and chopped soaked seaweed kelp, to obtain a mixture again; And it boiled in the boiling water, and then washed in cold water to remove the water, and then immersed in the mixture obtained in the above step, and sealing; specifically provides a manufacturing method of soybean pickled soybean pickles consisting of. To this end, the present invention shows examples and comparative examples for the practice of the specific invention, and also shows a test example (sensory test) for confirming the effect of the invention.

Through the above problem solving means,

In the present invention, unlike the conventional method of simply dipping oak sprouts in soybean paste or doenjang, the oak sprouts are soaked in soy sauce added with water to show the unique new taste and aroma in addition to the unique taste and aroma of oak sprouts. While serving as a side dish. In addition, the present invention also has an effect of preventing storage by microorganisms through a pickling process to improve storage properties.

The present invention is a step of obtaining a mixture again by adding a soy sauce, sugar and shredded kelp, which is a subsidiary material, to boiled kelp soaked in cold water;

It provides a method for producing soybean pickled soybean pickled soybeans comprising the step of immersing the oak shoots in boiling water and then rinsing in cold water to remove the water, and then immersing in the mixture obtained in the above step and sealing.

The seawater may be prepared by adding at least one selected from the group consisting of dried anchovy, katsuobushi, radish, green onion, and whole garlic in addition to kelp.

The mixture again may include 70 to 90 parts by weight of water, 70 to 90 parts by weight of soy sauce, 32 to 52 parts by weight of sugar, and 4 to 24 parts by weight of shredded kelp.

In the step of immersing the oak shoot again in the mixture, any one or more selected from the group consisting of Angelica, ginseng, scabbard, brown root, Cheonma, licorice, Astragalus, Chinese quince, jujube and cornus may be added as a functional material.

Hereinafter, a method for preparing soybean pickled oak sprout will be described in detail.

Soak kelp in cold water for 20 to 40 minutes and start to boil. When the water boils, boil it for another 3 to 7 minutes and cool it to prepare water. Preferably, the kelp is soaked in cold water for 30 minutes and then boiled, the water is boiled and boiled for another 5 minutes, and then cooled again to prepare water. It is called cold water and keeps it boiling even after the water boils to make it less fishy.

It is not necessary to limit the material for making seawater to kelp, and further materials such as dried anchovy, katsuobushi, radish, green onion, and whole garlic may be added in addition to kelp. By adding additional ingredients, it is possible to add flavor and enhance nutrition, and especially remove fishy smells such as seaweed to increase the preference and include ingredients of radish, leek, and garlic that are beneficial to the body.

To the re-water prepared in the above, soy sauce, sugar and shredded kelp chopped as raw materials are added, and a mixture is obtained again. Preferably the content of the mixture again to 100 parts by weight of the oak, 70 to 90 parts by weight of water, 70 to 90 parts by weight of soy sauce, 32 to 52 parts by weight of sugar and 4 to 24 parts by weight of boiled kelp . More preferably, the content of the mixture again to 100 parts by weight of the oak, 80 parts by weight of water, 80 parts by weight of soy sauce, 42 parts by weight of sugar and 14 parts by weight of soaked kelp.

Trim the bamboo shoots, boil 20 times the weight of the bamboo shoots, and when the water boils, add the king salt and boil the bamboo shoots for 2 to 5 minutes, and then quickly rinse it in cold water to remove water. By boiling the salt in boiling water and warming it in a short time, the tissues of the oak sprouts are not too softened and the volume for pickling can be reduced. As a method of trimming oak shoots before poaching, the oak shoots are preferably trimmed with small ones intact, medium ones in-and large ones in +.

100 parts by weight of the bamboo shoot obtained above is immersed in the prepared mixture again, arranged in an airtight container, and immersed in an airtight container.

In the step of immersing the oak sprout again in the mixture, any one or more selected from the group consisting of Angelica, ginseng, Ogapi, brown root, Cheonma, licorice, Astragalus, Chinese quince, jujube and Cornus may be added as a functional material. The addition of functional ingredients preserves the inherent taste and aroma of oak sprouts, and it is possible to prepare pickled soy sauce with more nutrients and flavor. However, the functional materials are further added, so that the total amount is 1 to 20 parts by weight based on 100 parts by weight of the bamboo shoots, so that the inherent taste and characteristics of the bamboo shoots are not diluted.

Hereinafter, a method for preparing soybean pickled oak sprout will be described through Examples and Comparative Examples. However, the following examples and comparative examples do not limit the technical scope of the present invention.

Example 1 Preparation of Soy Sauce Pickles

1. Boil 240 g of kelp for 30 minutes in 12 liters of cold water and start to boil. When the water boiled, the water was boiled for 5 minutes and cooled to prepare water again.

2. Mix 100 parts by weight of the bamboo shoots, mix 80 parts by weight of sea tangle prepared in 1., 80 parts by weight of soy sauce, 42 parts by weight of sugar and 14 parts by weight of soaked kelp with 0.6 × 0.5 cm in size and stir well. Again a mixture was made.

3. The bamboo shoots were washed thoroughly and boiled water 20 times the weight of the bamboo shoots. When the water boiled, put the salt and boiled the oak sprout for 3 minutes, and then washed quickly to remove the water. When the oak shoots were trimmed, the small ones were trimmed as they were, the medium ones being-, and the larger ones.

4. Arranged in a closed container prepared in advance to arrange the bamboo shoots prepared in 3. above, and immersed again in the mixture prepared in 2. After immersing, the air was passed through a wrap, pressurized in a heavy bowl, and sealed to pass through air, and finally, soybean pickled in soy sauce was prepared.

Example 2

Prepared soy sauce pickle oak sprout in the same manner as in Example 1, but when boiled 240 g of kelp for 30 minutes in 12 liters of cold water in the process, when boiled, the addition of dried anchovy 20g in addition to kelp was boiled.

Example 3

Prepare the soy sauce pickled in the mothwood sprouts in the same manner as in Example 1, but when boiled 240g of kelp in 12 liters of cold water for 30 minutes in the process, when boiled, added 20g of Katsuobushi in addition to kelp.

Example 4

Prepare the soy sauce pickled in the mothwood sprouts in the same manner as in Example 1, but when boiled 240 g of kelp for 30 minutes in 12 liters of cold water in the process, and then boiled by adding 100g radish, 20g leek and 20g whole garlic in addition to kelp.

≪ Example 5 >

Prepare the soy sauce pickled in the oak wood in the same manner as in Example 1, 1. In the process of boiling 240g kelp for 30 minutes in 12 liters of cold water, when boiling, add 20g dried anchovy, 100g radish, 20g leek 20g and 20g whole garlic in addition to kelp. Boiled by

Example 6

Prepare the soy sauce pickled in the mothwood sprouts in the same manner as in Example 1, 1.Burning 240 g of kelp for 30 minutes in 12 liters of cold water in the process, when boiling, add 20 g of Katsuobushi, 100 g of radish, 20 g of green onion and 20 g of whole garlic Boiled.

Example 7

Prepare the soy sauce pickled in the oak wood in the same manner as in Example 1, 1. In the process of boiling 240 g of kelp for 30 minutes in 12 liters of cold water and then boiled, 20 g of dried anchovy, 20 g of Katsuobushi, 100 g of radish, 20 g of green onion and whole garlic 20 g was further added to boil.

Example 8

In the same manner as in Example 1 to prepare the soybean pickled soybean sprout, 4. In the step of immersing the oak sprout in the mixture again in the process, compared to 100 parts by weight of the oak sprout, added 20 parts by weight of Angelica.

Example 9

In the same manner as in Example 1 to prepare a soybean pickled soybean sprout, 4. In the step of immersing the oak sprout in the mixture in the process again, 20 parts by weight of ginseng was added to, compared to 100 parts by weight of oak sprout.

Example 10

In the same manner as in Example 1 to prepare a soybean shoots of oak shoots, in the step of immersing the oak shoots again in the mixture in the process, 20 parts by weight of ogapi added to 100 parts by weight of oak shoots were immersed.

Example 11

In the same manner as in Example 1 to prepare a soybean shoots of oak sprout, but in the step of immersing the oak sprout in the mixture again in the process, compared to 100 parts by weight of the oak sprout, added 20 parts by weight of root roots were immersed.

Example 12

In the same manner as in Example 1 to prepare a soybean shoot of soybean sprout, 4. In the step of immersing the oak sprout in the mixture again in the process, compared to 100 parts by weight of oak sprout, 20 parts by weight of cheonmama was added to immerse.

Example 13

In the same manner as in Example 1 to prepare a soybean shoots of oak shoots, in the step of immersing the oak shoots again in the mixture in the process, 20 parts by weight of licorice was added to immersed in 100 parts by weight of the shoots.

Example 14

In the same manner as in Example 1 to prepare the soybean pickled soybean sprout, 4. In the step of immersing the oak sprout in the mixture again, in addition to 100 parts by weight of the oak sprout, 20 parts by weight of Astragalus was added to the immersion.

Example 15

In the same manner as in Example 1 to prepare the soybean pickled soybean sprout, 4. In the step of immersing the oak sprout in the mixture in the process again, 20 parts by weight of the Chinese quince was added to the 100 parts by weight of the oak sprout.

Example 16

In the same manner as in Example 1 to prepare a soybean shoots of oak shoots, in the step of immersing the oak shoots again in the mixture in the process, 20 parts by weight of jujube was added to more than 100 parts by weight of oak shoots.

Example 17

In the same manner as in Example 1 to prepare a soybean shoots of oak sprout, but in the step of immersing the oak sprout in the mixture again in the process, compared to 100 parts by weight of oak sprout, 20 parts by weight of cornus oil was added to immerse.

Example 18

In the same manner as in Example 1 to prepare a soybean shoot of soybean sprout, 4. In the step of immersing the oak sprout in the mixture again, in addition to 100 parts by weight of the oak sprout, 10 parts by weight of Angelica and 10 parts by weight of ginseng is added I was.

Example 19

In the same manner as in Example 1 to prepare a soybean sprouts of soybean sprout, 4. In the step of immersing the oak sprout in the mixture again, in addition to 100 parts by weight of oak sprout, 10 parts by weight and 10 parts by weight of oakpi immersed by adding I was.

Example 20

In the same manner as in Example 1 to prepare a soybean shoot of soybean sprout, 4. In the step of immersing the oak sprout in the mixture again, in addition to 100 parts by weight of oak sprout, 10 parts by weight and 10 parts by weight of the root of the root of the root I was.

Example 21

Preparation of soybean pickled soybean sprout in the same manner as in Example 1, 4. In the step of immersing the oak sprout in the mixture in the process again, compared to 100 parts by weight of the oak sprout, 6 parts by weight, 6 parts by weight of ginseng and 6 parts by weight of Ogapi More parts were added and soaked.

Example 22

In the same manner as in Example 1 to prepare a soybean shoot of soybeanwood, 4. In the process of immersing the oak sprout in the mixture again, compared to 100 parts by weight of the oak sprout, 5 parts by weight of Angelica, 5 parts by weight of ginseng, 5 parts by weight of Ogapi And 5 parts by weight of the roots were further added to immerse.

Example 23

Preparation of soybean pickled soybean sprout in the same manner as in Example 1, 4. In the step of immersing the oak sprout in the mixture in the process again, compared to 100 parts by weight of oak sprout, 4 parts by weight, Angelica 4 parts by weight, 4 parts by weight of ginseng, 4 parts by weight of Ogapi 4 parts by weight, brown root and 4 parts by weight of horseshoe were further added and immersed.

<Comparative Example>-Preparation of Eomnaomjang Pickles

Removing water after washing 40 kg of oak sprout (gap); Salting the dried oak sprout in brine (14 kg of salt and 108 l of water); Drying the salted bamboo shoots; Mixing the dried oak sprout with 50 kg of soy sauce, 5 kg of garlic, 0.36 kg of glacial acetic acid vinegar, 20 kg of sugar, and 0.52 kg of the extract extracted by weighing oak, astragalus and Angelica; And mixed with a container to prepare a pickled pickles pickles in the step of aging for 7 days at a constant temperature of 15 ℃.

Examine the efficacy of pickling of bamboo shoots through the following test example (sensory test).

The following sensory tests were based on 20 people who had 10 or more experiences of sensory tests. The specific numbers in the table are the average of 20 sensory test scores (using the 10-point scale method), and the decimal places are rounded values. The sensory evaluation was based on taste, aroma, texture, and overall preference.

<Test Example>-Sensory test

1. Tables 1 and 2 below summarize the sensory test results of the bamboo shoot soy sauce prepared by the manufacturing method of Examples 1 to 23 and the pickled young pickles prepared by the manufacturing method of the comparative example.

TABLE 1

division flavor incense Organization Symbol Example 1 8 8 9 9 Example 2 8 8 9 8 Example 3 8 8 9 8 Example 4 9 8 8 9 Example 5 10 9 9 9 Example 6 9 8 9 9 Example 7 10 9 9 9 Comparative example 5 5 6 5

(Table 1 is the results of sensory evaluation of Examples 1 to 7 and Comparative Examples according to whether additional materials are added during the preparation of water.)

TABLE 2

division flavor incense Organization Symbol Example 8 7 8 8 8 Example 9 8 8 8 8 Example 10 9 9 8 9 Example 11 7 7 8 7 Example 12 8 7 8 7 Example 13 8 9 9 9 Example 14 8 8 7 8 Example 15 9 9 8 9 Example 16 8 8 8 8 Example 17 8 7 7 8 Example 18 7 8 8 7 Example 19 7 7 7 7 Example 20 8 8 7 8 Example 21 8 8 7 8 Example 22 7 7 8 8 Example 23 8 8 7 8 Comparative example 5 5 6 5

(Table 2 is the results of sensory evaluation of Examples 8 to 23 and Comparative Examples depending on whether the functional material is further added in the step of immersing the bamboo shoots in the mixture.

2. Comparison of the effect of the results (pickled in soy sauce and pickled young pickles) from the production methods of Examples 1 to 23 and Comparative Example

(1) Compared with pickled bamboo shoots prepared with the manufacturing method of Examples 1 to 23, the pickled bamboo shoots were better in taste, aroma, texture, and preference as in the results of Tables 1 and 2 above. And it was found.

(2) In addition to the inherent pharmacological function of oak shoots, the soybean pickled soy sauce pickles prepared by the production methods of Examples 1 to 23, in addition to the inherent pharmacological function of oak shoots, have the effect of kelp on osteoporosis. In addition, it can be said that it also has a function as a supplement for preventing arteriosclerosis and diet.

Claims (4)

Soak the kelp in cold water for 20 to 40 minutes and then boil, and boil the water for 3 to 7 minutes, then cool it again for 70 to 90 parts by weight, soy sauce 70 to 90 parts by weight, and sugar. Adding 32 to 52 parts by weight and 4 to 24 parts by weight of chopped soaked kelp to obtain a mixture again; And Boil water 20 times the weight of oak sprout, and when water boils, add royal salt, boil oak sprout for 2-5 minutes, wash it in cold water, and immerse the dried oak sprout in the mixture again obtained in the above step. Adding and sealing 1 to 20 parts by weight of any one or more functional materials selected from the group consisting of brown root, cheonma, licorice, coriander, Chinese quince, jujube, and cornus milk with respect to 100 parts by weight of oak sprout during immersion; and The manufacturing method of pickled soybean pickled soybeans. The method according to claim 1, wherein the ash is obtained by adding 8.3 to 75.2 parts by weight of at least one selected from the group consisting of dried anchovies, Katsuobushi, radish, green onions, and whole garlic in addition to kelp. Method for producing soy sauce pickled oak sprouts comprising a. delete delete