KR101031623B1 - Slices of bracken seasoned with soy and method thereof - Google Patents
Slices of bracken seasoned with soy and method thereof Download PDFInfo
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- KR101031623B1 KR101031623B1 KR1020080054500A KR20080054500A KR101031623B1 KR 101031623 B1 KR101031623 B1 KR 101031623B1 KR 1020080054500 A KR1020080054500 A KR 1020080054500A KR 20080054500 A KR20080054500 A KR 20080054500A KR 101031623 B1 KR101031623 B1 KR 101031623B1
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- 240000005893 Pteridium aquilinum Species 0.000 title description 19
- 235000009936 Pteridium aquilinum Nutrition 0.000 title description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 55
- 235000021110 pickles Nutrition 0.000 claims abstract description 42
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 39
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 고사리 장아찌 제조방법에 관한 것으로, 말린 고사리를 물에 불린 후 삶은 후 건조하고, 상기 건조된 고사리 30~40중량%와 고추장과 간장을 포함하여 이루어진 1차 양념장 60~70중량%를 혼합하고 14~21일간 1차 숙성시킨 후, 고추장, 간장, 된장, 물엿, 청주를 포함하여 이루어진 2차 양념장에 혼합하고 버무려준 후 다시 6개월 내지 12개월 동안 2차로 숙성시키는 단계를 포함하여 이루어지며, 고사리의 특유의 향과 맛을 유지하면서도, 여러 가지 양념이 되어 있어 다양한 맛을 낼 수 있는 장아찌를 제공할 수 있다.The present invention relates to a method for manufacturing a fern pickle, boiled dried fern and then boiled and dried, mixed with 30 ~ 40% by weight of the dried fern and 60 ~ 70% by weight of the first seasoning consisting of red pepper paste and soy sauce After 14-21 days of primary aging, mixed with soy sauce, soy sauce, soybean paste, starch syrup, and sake, mixed with soy sauce and then tossed again for 6 to 12 months, and then aging for 2 to 12 months. In addition, while maintaining the unique aroma and taste of ferns, it is available in a variety of seasonings to provide a variety of pickles.
고사리, 장아찌, 고추장, 숙성, 양념장, 물엿, 꿀 Ferns, Pickles, Gochujang, Ripening, Seasoning, Syrup, Honey
Description
본 발명은 고사리 장아찌 제조방법에 관한 것으로, 더욱 상세하게는 마른 고사리를 물에 담가두었다가 삶고 채반에 건져서 건조한 후, 상기 고사리와 고추장, 간장 등이 함유된 1차 양념장을 혼합하여 숙성시킨 후 고추장, 간장, 된장, 물엿 등이 함유된 2차 양념장에 버무린 후 숙성시키는 고사리 장아찌 제조방법에 관한 것이다.The present invention relates to a method for manufacturing fern pickles, and more particularly, soaking dried ferns in water, boiled and dried in a vinegar, dried, and then aged by mixing the first seasoning sauce containing the fern and red pepper paste, soy sauce, red pepper paste, It relates to a method of manufacturing fern pickles mixed with soy sauce, soybean paste, starch syrup, and the like.
장아찌는 우리 고유의 식품으로서, 여러 가지 채소, 과실 등을 간장, 된장, 고추장 또는 식초 등에 담가 오래 두고 먹을 수 있도록 만든 밑반찬이다. Pickles are our unique foods. They are soaked in soy sauce, miso, red pepper paste or vinegar for a long time.
통상적인 장아찌는 깻잎, 풋마늘, 고춧잎, 마늘종, 참외, 오이 등으로 대개 간장, 고추장 등의 장류에 박아 두었다 꺼내어 잘게 썰어 참기름, 깨소금, 설탕 등으로 양념해서 먹는 것이었다.Common pickles were sesame leaves, green garlic, red pepper leaves, garlic seeds, melon, cucumbers, etc., usually embedded in soy sauce, red pepper paste, etc., and then chopped finely and seasoned with sesame oil, sesame salt, and sugar.
그러나, 이러한 일반적인 장아찌 제조방법은 그 고유의 맛을 유지하고 제조 공정이 간단하다는 장점이 있으나, 종래의 장아찌 만으로는 수요자의 다양한 욕구를 충족시키기 어려웠다. 즉, 전통적인 단순한 장아찌 제조방법으로는 수요자 기호 의 다양성 및 고급성에 따른 욕구를 만족시키기에는 부족한 실정이었다.However, such a general pickle manufacturing method has the advantage of maintaining its own taste and simple manufacturing process, it is difficult to meet the various needs of the consumer with conventional pickles alone. In other words, the traditional simple pickles manufacturing method was not enough to satisfy the needs according to the variety and quality of consumer preferences.
한편, 최근에 경제수준의 향상과 건강 및 기호에 대한 관심의 증가에 따라 다양한 수요자의 욕구를 충족시키기 위한 여러 가지 재료를 이용한 기능성 장아찌가 개발되었고 많은 특허출원이 있어 왔다.On the other hand, recently, with the improvement of the economic level and the increasing interest in health and preferences, functional pickles using various materials have been developed and many patent applications have been developed to satisfy the needs of various consumers.
이러한 대표적인 예로서, 등록특허공보 제10-0773866호에는 두릅, 민들레, 고사리, 질경이 중 어느 하나를 주원료로 하여 각각의 주원료에 당귀, 황기, 엄나무 등을 달여 추출한 약액에 된장, 고추장, 초간장 중 어느 하나를 혼합한 후 일정기간 숙성하여 제조하는 장아찌 제조방법이 개시되어 있고, 공개특허공보 제10-2003-0059942호에는 콩장아찌로 만든 콩장아찌 제조방법이 개시되어 있으며, 공개특허공보 제10-2005-0095098호에는 마늘 장아찌 제조방법이 개시되어 있고, 공개특허공보 제10-2004-0111192호에는 버섯장아찌 제조방법이 개시되어 있으며, 공개특허공보 제10-2006-0094648호에는 고추장을 이용한 인삼장아찌 제조방법이 개시되어 있다. 이러한 대부분의 장아찌는 종래에 일반적인 장아찌에 비하여 다른 재료나 성분을 사용하거나 그 제조방법에 특별한 한정을 두고 있는 것이 그 주를 이루고 있다.As a representative example of this, Korean Patent No. 10-0773866 discloses any one of doenjang, red pepper paste, and soy sauce in a medicine extracted by adding donkey, yellow rice, and oak tree to each main raw material using one of arsi, dandelion, fern, and plantain. There is disclosed a method of manufacturing pickles prepared by mixing one after aging for a certain period of time, and Korean Patent Application Publication No. 10-2003-0059942 discloses a method of manufacturing a pickles made of soybean pickles. -0095098 discloses a method for preparing garlic pickles, and Korean Patent Publication No. 10-2004-0111192 discloses a method for preparing mushroom pickles, Korean Patent Application Publication No. 10-2006-0094648 discloses ginseng pickles A method is disclosed. Most of such pickles are made of other materials or ingredients or have special limitations on the manufacturing method of the pickles.
본 발명은 기능성 장아찌의 일종으로서, 고사리를 이용하여 특유한 제조방법에 의하여 장아찌를 제조함으로써 맛이 특이하면서도 편리하게 애용할 수 있으며 건강에 유익한 고사리 장아찌를 제공하는 것을 목적으로 한다.The present invention is a kind of functional pickles, by using the fern to prepare the pickles by a unique manufacturing method, the taste is peculiar and convenient to patronize and to provide a health fern pickles.
또한, 본 발명에 의한 고사리 장아찌는 밑반찬으로서 간편하게 사용할 수 있고 건강식품으로 활용할 수 있는 장아찌를 제공하는 것을 목적으로 한다.In addition, the fern pickles according to the present invention aims to provide a pickle that can be conveniently used as a side dish and can be utilized as a health food.
또한, 본 발명은 수요자들의 다양하고 고급스러운 기호를 충족시키고 맛과 영양이 풍부하며 국민건강을 증진시킬 수 있는 건강보조기능을 함께 갖춘 유익한 장아찌의 제조방법을 제공하는 것을 목적으로 한다.In addition, it is an object of the present invention to provide a method for producing a beneficial pickles with a health supplement function that can satisfy the various and luxurious preferences of consumers, rich in taste and nutrition, and promote public health.
이와 같은 본 발명의 목적을 달성하기 위하여, 본 발명에 따른 고사리 장아찌 제조방법은 말린 고사리를 물에 불린 후 삶는 단계; 상기 삶아진 고사리를 건조하는 단계; 상기 건조된 고사리 30~40중량%와, 고추장과 간장을 포함하여 이루어진 1차 양념장 60~70중량%를 혼합하고 14~21일간 1차 숙성시키는 단계; 상기 1차 양념장으로부터 건져 물기를 뺀 1차 숙성된 고사리 70~85중량%와, 고추장, 간장, 된장, 물엿, 청주를 포함한 2차 양념장 15~30중량%를 혼합하고 버무려주는 단계; 상기 2차 양념장에 버무려진 고사리를 6개월 내지 12개월 동안 2차 숙성시키는 단계;를 포함하여 이루어지며, 상기 1차 양념장은 고추장 95~98중량%, 간장 1.9~4.9중량%, 고추냉이 0.05~0.1중량%로 이루어지고, 상기 2차 양념장은 고추장 50~70중량%, 간장 0.1~0.3중량%, 된장 0.3~0.7중량%, 물엿 15~25중량%, 청주 7~14중량%, 고추냉이 0.2~0.7중량%, 꿀 6~12중량%로 이루어지는 것을 특징으로 한다.In order to achieve the object of the present invention, the method for manufacturing fern pickles according to the present invention comprises the steps of boiling dried fern in water; Drying the boiled fern; Mixing 30 to 40% by weight of the dried fern with 60 to 70% by weight of a first seasoning sauce consisting of red pepper paste and soy sauce, and aging for 14 to 21 days; Mixing and soaking 70 ~ 85% by weight of the first aged fern fermented from the first seasoning sauce and 15 ~ 30% by weight of the second seasoning sauce, including red pepper paste, soy sauce, miso, syrup, and sake; Aging fertilized with the second seasoning for 6 months to 12 months; comprising the, the first seasoning sauce is 95-98% by weight, 1.9 ~ 4.9% by weight of soy sauce, wasabi 0.05-0.1 Consisting of the wt%, the second seasoning sauce is 50-70% by weight of kochujang, 0.1-0.3% by weight of soy sauce, 0.3-0.7% by weight of soybean paste, 15-25% by weight of syrup, 7-14% by weight of sake, 0.2 ~ 0.7% by weight, characterized in that consisting of 6 to 12% by weight of honey.
또한, 본 발명은 상기 건조된 고사리와 1차 양념장은 혼합비율은 건조된 고사리 33중량%와 1차 양념장 67중량%를 혼합하되, 상기 1차 양념장은 고추장 97중량%, 간장 2.9중량%, 고추냉이 0.1중량%로 이루어지고, 상기 1차 숙성된 고사리와 2차 양념장의 혼합비율은 1차 숙성된 고사리 77중량%와 2차 양념장 23중량%를 혼합하되, 상기 2차 양념장은 고추장 60중량%, 간장 0.2중량%, 된장 0.5중량%, 물엿 20중량%, 청주 10중량%, 고추냉이 0.5중량%, 꿀 8.8중량%로 이루어지는 것을 특징으로 한다.In addition, the present invention is mixed with the dried fern and the first seasoning sauce is 33% by weight of the dried fern and 67% by weight of the first seasoning, the first seasoning sauce is 97% by weight Kochujang, 2.9% by weight soy sauce, red pepper Was made of 0.1% by weight, the mixing ratio of the first aged fern and secondary seasoning is mixed 77% by weight of the first aged fern and 23% by weight of the second seasoning, the second seasoning is 60% by weight Kochujang , Soy sauce 0.2% by weight, miso 0.5% by weight, starch syrup 20% by weight, sake 10% by weight, horseradish 0.5% by weight, honey 8.8% by weight.
본 발명의 고사리 장아찌 제조방법에 따르면 고사리의 특유의 향과 맛을 유지하면서도, 여러 가지 양념이 되어 있어 다양한 맛을 낼 수 있는 장아찌를 제조할 수 있는 효과가 있다.According to the method for manufacturing fern pickles of the present invention, while maintaining the unique aroma and taste of ferns, it is effective to prepare a pickle that can be made in various flavors.
또한, 본 발명에 의하면 맛과 건강에 좋은 효능을 갖는 우수한 품질의 고사리 장아찌를 제공할 수 있는 효과가 있다.In addition, according to the present invention has an effect that can provide excellent quality fern pickles having a good taste and health.
이하, 본 발명에 따른 고사리 장아찌의 제조방법을 상세히 설명한다.Hereinafter, a method of manufacturing a fern pickle according to the present invention will be described in detail.
본 발명에 따른 고사리 장아찌의 제조방법은 마른 고사리를 물에 담다 놓았다가 삶고, 삶아진 고사리를 건조한 후 소주를 뿌려주며, 소주를 뿌려준 고사리를 고추장, 간장 등이 함유된 1차 양념장에 혼합하여 1차 숙성시키고, 1차 숙성된 고사리를 짜서 물기를 어느 정도 빼준 후에는 고추장, 간장, 된장, 물엿 등이 함유된 2차 양념장에 혼합하여 버무린 후 2차 숙성시킴으로써 제조된다.The method of manufacturing fern pickles according to the present invention puts dried ferns in water, boils the dried ferns and sprinkles the soju, and mixes the fern sprinkled with soju with the first seasoning sauce containing red pepper paste, soy sauce, etc. 1 After aging tea, squeezing the fermented primary fermented to some extent, it is prepared by mixing in a second seasoning sauce containing red pepper paste, soy sauce, soybean paste, starch syrup, and so on.
고사리는 우리 나라에서는 예로부터 현재까지 무침 반찬, 육계장 재료 등으로서 식단에 많이 오르고 있다. Bracken has been on the diet as a side dish, broiler ingredients and so on in Korea since ancient times.
고사리는 정신 흥분제와 탈항의 치료에 사용되며 고사리 잎을 달여서 먹으면 이뇨와 해열에 좋다고 알려져 있다. 또한, 고사리는 오랫동안 먹으면 양기를 약화시킨다고 말하고 있으나 고사리에는 함유된 석회질이 많아 이와 뼈를 튼튼하게 만든다고 알려져 있다.Fern is used for the treatment of mental stimulant and anti-depressant, and it is known that fern leaves are good for diuresis and fever. In addition, ferns are said to weaken yang if eaten for a long time, but ferns are known to have a lot of calcite and make bones stronger.
마른 고사리를 준비하여 물에 약 3시간 정도 담가두었다가 꺼내어 삶는다. 이때 너무 많이 삶아져서 물러지지 않도록 유의해야 하며, 꼬들꼬들하게 될 정도로 삶는다.Prepare a dry fern, soak it in water for about 3 hours, take it out, and boil it. At this time, care should be taken not to boil too much, and to be boiled.
삶은 고사리는 채반에 건져서 외관에 물기가 없어질 때까지 그늘에서 건조한다. Boiled ferns are scooped out on a rake and dried in the shade until the exterior is dry.
이때 건조된 고사리에는 소주를 뿌려주는 것이 바람직한데, 분무기에 소주를 담아 고사리에 골고루 뿌려준다. 소주를 뿌려주는 이유는 고사리에 남아있는 수분으로 인한 미생물의 번식을 막아주기 위한 것이다.At this time, it is preferable to sprinkle soju on the dried fern, and put the soju in the sprayer and sprinkle evenly on the fern. The reason for spraying shochu is to prevent the growth of microorganisms due to the water remaining in the fern.
소주가 뿌려진 고사리는 1차 양념장에 혼합한 후 1차 숙성을 하게 되는데, 1차 양념장에는 고추장과 간장이 포함된다.Ferns sprinkled with shochu are mixed with the first seasoning sauce and then ripened first, which includes red pepper paste and soy sauce.
1차 양념장은 고추장과 간장을 주원료로 하며, 여기에 고추냉이가 소량 첨가되는 것이 바람직하다. 본 발명에 따르면, 간장 1.9~4.9중량%와, 고추장 95~98중량% 및 고추냉이 0.05~0.1중량%를 포함하는 것이 바람직하며, 더욱 바람직하게는 고추장 97중량%, 간장 2.9중량%, 고추냉이 0.1중량%으로 이루어진다.The primary seasoning is made of red pepper paste and soy sauce as main ingredients, and it is preferable to add a little horseradish. According to the present invention, it is preferable to include soy sauce 1.9 to 4.9% by weight, 95 to 98% by weight of red pepper paste and 0.05 to 0.1% by weight of wasabi, and more preferably 97% by weight of soy sauce, 2.9% by weight of soy sauce and wasabi. 0.1 weight percent.
상기와 1차 양념장 60~70중량%와 건조된 고사리 30~40중량%를 혼합한 후 약 14~21일 동안 숙성시키며, 바람직하게는 1차 양념장과 고사리는 중량비로 2:1 정도로 혼합한다.60 to 70% by weight of the first seasoning sauce and 30 to 40% by weight of dried fern and then aged for about 14 to 21 days, preferably the first seasoning sauce and fern is mixed in a weight ratio of about 2: 1.
이와 같이 고사리를 1차 숙성시키는 이유는 고사리에 간이 들게 한 상태로 만들어 주기 위한 것이다. The reason for aging the ferns in this way is to make the ferns enter into a state of being eaten.
다음으로 1차 숙성된 고사리를 버무려줄 2차 양념장을 준비하여야 하는데, 2차 양념장은 고추장, 간장, 된장, 물엿, 꿀, 청주, 고추냉이 등을 혼합하는 것이 좋다.Next, prepare a second seasoning sauce to withstand the first aged fern, the second seasoning is good to mix red pepper paste, soy sauce, miso, syrup, honey, sake, horseradish.
2차 양념장은 고추장 50~70중량%, 물엿 15~25중량%, 청주 7~14중량%, 꿀 6~12중량%, 간장 0.1~0.3중량%, 된장 0.3~0.7중량%, 고추냉이 0.2~0.7중량%로 이루어지는 것이 바람직하다.The second seasoning sauce is 50-70% by weight of red pepper paste, 15-25% by weight syrup, 7-14% by weight of sake, 6-12% by weight of honey, 0.1-0.3% by weight of soy sauce, 0.3-0.7% by weight of soybean paste, 0.2 ~ It is preferable that it consists of 0.7 weight%.
본 발명의 실시예에서는 상기 2차 양념장은 고추장 60중량%, 간장 0.2중량%, 된장 0.5중량%, 물엿 20중량%, 청주 10중량%, 고추냉이 0.5중량%, 꿀 8.8중량%를 혼합하여 제조된다.In the embodiment of the present invention, the second seasoning is prepared by mixing 60% by weight of kochujang, 0.2% by weight of soy sauce, 0.5% by weight of soybean paste, 20% by weight of starch syrup, 10% by weight of sake, 0.5% by weight of horseradish, 8.8% by weight of honey. do.
2차 양념장에서 고추장, 간장, 된장 등은 통상적인 장아찌와 마찬가지로 반찬으로 먹기 위한 맛을 내기 위한 재료가 된다. In the second seasoning sauce, red pepper paste, soy sauce, and miso are the ingredients to taste as a side dish like a normal pickle.
물엿은 장아찌가 단맛을 내고 고사리가 윤기가 흐르면서 서로 잘 엉키도록 하여 먹기 좋은 상태를 갖도록 혼합되며, 너무 많이 혼합하여 너무 달고 딱딱해져 반찬으로서 먹기가 어렵고, 너무 적으면 그 효과가 잘 나타나지 않는다.Starch syrup has a sweet taste and ferns shine and entangle each other well so that they are easy to eat. Mix too much and become too sweet and hard to eat as a side dish.
또한, 청주는 잡냄새 제거의 효과가 나타나도록 혼합되고, 꿀은 달콤한 맛의 효과가 나타나도록 혼합된다.In addition, sake is mixed so that the effect of removing odor is mixed, and honey is mixed so that the effect of sweet taste is exhibited.
이와 같은 과정을 통하여 2차 양념장이 제조되며, 상기 2차 양념장에 1차 숙성된 고사리를 혼합하여 버무려주어야 하는데, 1차 숙성된 고사리를 혼합하기 전에 1차 양념장에서 숙성된 고사리를 건져 간장 등의 물기가 빠지도록 채반에 받쳐주거나 손으로 짜주는 것이 바람직하다.Through the above process, the second seasoning sauce is manufactured, and the second seasoning season is mixed with the first aged fern, and mixed with the first seasoned fern, the aged seasoned ferns are mixed and the soy sauce is dried. It is advisable to squeeze or squeeze it by hand to drain the water.
여기에서 1차 숙성된 고사리와 2차 양념장의 혼합비는 제조된 장아찌의 농도 및 맛을 고려할 때, 1차 숙성된 고사리 70~85중량%와 2차 양념장 15~30중량%를 혼합하는 것이 바람직하다.Herein, the mixing ratio of the first aged fern and the second seasoning sauce is preferably 70 to 85% by weight of the first aged fern and 15 to 30% by weight of the second seasoning sauce, considering the concentration and taste of the prepared pickles. .
이와 같이, 2차 양념장에 물기가 빠진 1차 숙성된 고사리를 혼합하여 골고루 버무린 후 항아리에 담아 6개월 이상 2차로 숙성시킨다. 6개월 정도 숙성되면, 맛이 좋은 고사리 장아찌가 되며, 이후 냉장 보관하면 장기간 먹을 수 있다. 2차 숙성의 기간은 약 6개월 내지 12개월 정도가 적당하다.In this way, the first seasoned bracken mixed with the second seasoning sauce is mixed with evenly mixed in a jar and aged for 6 months or more. After six months of aging, it becomes a savory fern pickle. The period of secondary ripening is suitable for about 6 to 12 months.
이하, 본 발명에 따른 고사리 장아찌 제조공정을 실시예를 따라 자세히 설명한다.Hereinafter, the fern pickles manufacturing process according to the present invention will be described in detail according to the embodiment.
먼저, 말린 고사리를 15℃의 물에 3시간 동안 담가두었다가 꺼내어 솥에 넣고 삶는다.First, immerse the dried fern in 15 ℃ water for 3 hours, take out and put in a pot and boil.
고사리가 꼬들꼬들한 상태가 되면 삶아진 고사리를 건져서 채반에 놓아 건조한다.When the bracken becomes curly, the boiled bracken is picked up and placed in a tray to dry.
고사리를 삶을 때 꼬들꼬들한 상태가 될 때까지 삶는 것이 좋으며, 고사리의 상태에 따라서 가열온도나 시간은 변화될 수 있으므로 가열조건은 명기하기 어려우며, 삶아지는 상태를 확인해가면서 고사리가 적절한 상태가 될 때까지 삶으면 된다.It is better to boil the bracken until it becomes crunchy, and the heating temperature or time may change depending on the condition of the bracken, so it is difficult to specify the heating condition. Boil until.
이때, 고사리가 너무 적게 삶아지면 질겨서 추후에 먹기가 불편하며, 너무 많이 삶아지면 고사리가 물러지게 되므로 삶는 과정에서 고사리의 상태를 계속하여 관찰하고 확인하는 것이 필요하다.At this time, if the bracken is too little boiled, it is uncomfortable to eat later, and if boiled too much, the bracken will recede, so it is necessary to continuously observe and confirm the state of the bracken in the process of boiling.
삶아진 고사리는 채반에 담아 그늘에서 5 시간 정도 놓아두어 외부의 물기가 완전히 빠질 때까지 건조한다.Boiled fern is placed in a rice tray and left for 5 hours in the shade to dry until the external moisture is completely drained.
건조된 고사리에는 소주를 골고루 뿌려주는 것이 바람직한데, 고사리에 소주를 뿌려주는 이유는 미생물의 번식을 막아주면서 건조되도록 하기 위함이다. It is preferable to spray the soju evenly on the dried bracken. The reason for spraying the soju on the bracken is to prevent the growth of microorganisms to dry.
소주를 골고루 뿌리기 위해서 분무기에 소주를 담아 뿌려주며, 고사리를 뒤집으면서 고사리에 골고루 묻도록 하는 것이 바람직하다.In order to spread the soju evenly sprayed with a shochu in the sprayer, it is preferable to invert the fern evenly over the fern.
소주가 뿌려진 고사리는 1시간 놓아두었다가 1차 양념장과 혼합한 후 1차 숙성단계로 들어가게 된다.Ferns sprinkled with soju are left for 1 hour, mixed with the first seasoning sauce, and then go into the first stage of ripening.
1차 숙성은 추후 2차 양념장을 혼합하기 위하여 미리 고사리가 간이 밴 상태가 되도록 하기 위한 것인데, 1차 양념장은 고추장과 간장을 주원료로 하며 고추 냉이가 첨가되는 것이 좋다. The first aging is to make the bracken in a simple van state in order to mix the second marinade later, the first marinade is the main raw material with red pepper paste and soy sauce and wasabi added.
본 실시예에 따르면, 1차 양념장은 고추장 97중량%, 간장 2.9중량%와 고추냉이 0.1중량%를 혼합하여 제조하였으며, 상기 1차 양념장 67중량%와 건조된 고사리 33중량%를 혼합하였다.According to this embodiment, the first seasoning sauce was prepared by mixing 97% by weight of kochujang, 2.9% by weight of soy sauce and 0.1% by weight of wasabi, and 67% by weight of the first seasoning sauce and 33% by weight of dried fern.
여기에서 간장은 짠맛을 내는 기능을 하며, 고추장은 맛깔스러운 색깔 및 간이 들게 하는 기능을 하고, 고추냉이는 풍미, 향미, 신미인 고급 향신료의 기능을 한다.Here, soy sauce functions as a salty taste, red pepper paste serves a delicious color and liver, and horseradish functions as a high-quality spice that is flavor, flavor, and sourness.
이와 같이, 고사리를 1차 양념장에 혼합한 후 항아리에 넣고 15일간 숙성시 켰다.In this way, the fern was mixed in the first sauce and then put in a jar and aged for 15 days.
15일간 1차 숙성된 고사리는 졸깃졸깃한 상태가 되었다.Fern fermented for 15 days first became jittery.
1차 숙성된 고사리는 다시 2차 양념장에 혼합하여 버무린 후 2차 숙성단계에 들어가게 된다.The first aged fern is mixed with the second seasoning sauce again and then enters the second ripening step.
본 발명에 따르면 2차 양념장은 고추장 60중량%, 간장 0.2중량%, 된장 0.5중량%, 물엿 20중량%, 청주 10중량%, 고추냉이 0.5중량%, 꿀 8.8중량%를 혼합하여 이루어진다.According to the present invention, the second seasoning is made by mixing 60% by weight of kochujang, 0.2% by weight of soy sauce, 0.5% by weight of soybean paste, 20% by weight of syrup, 10% by weight of sake, 0.5% by weight of wasabi and 8.8% by weight of honey.
이와 같이 제조된 2차 양념장에 1차 숙성된 고사리를 혼합하고 버무려주어야 하는데, 1차 양념장에서 숙성된 고사리를 건져서 고사리에 묻은 간장 등의 물기가 빠지도록 손으로 쥐고 꼭 짜준다.The first seasoned bracken should be mixed and mixed with the second seasoning sauce prepared in this way, and the hand-picked and squeezed so as to drain the fermented soy sauce on the bracken by picking up the aged bracken from the first seasoning sauce.
2차 양념장에 1차 숙성된 고사리를 혼합하여 골고루 버무린 후에는 항아리에 담아 6개월 이상 2차 숙성시키면 본 발명에 따른 고사리 장아찌가 제조된다.After mixing the first fermented bracken in the second seasoning sauce and mix it evenly, the fermented pickles in accordance with the present invention are prepared by secondary aging for 6 months or more.
이때, 1차 숙성된 고사리와 2차 양념장의 혼합비율은 1차 숙성된 고사리 77중량%와 2차 양념장 23중량%를 혼합하였다.At this time, the mixing ratio of the first aged fern and the second seasoning was mixed 77% by weight of the first aged fern and 23% by weight of the second seasoning.
이렇게 한 상태에서 6개월 내지 12개월 동안 숙성시켜 제조된 장아찌는 냉장 보관하면 맛을 그대로 보존하면서 장기간 먹을 수 있다는 장점이 있다.The pickles prepared by aging for 6 months to 12 months in this state have the advantage that they can be eaten for a long time while preserving the taste as it is.
상술한 바와 같이, 본 발명은 삶은 고사리를 고추장, 간장 등으로 이루어진 1차 양념장에 혼합하여 1차 숙성시키고 1차 숙성된 고사리를 고추장, 간장, 된장, 물엿 등으로 이루어진 2차 양념장에 혼합하여 버무린 후 2차 숙성시켜 고사리 장아찌를 제조하는 방법에 관한 것으로서, 상술한 실시예에만 한정되는 것은 아니며 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.As described above, in the present invention, the boiled bracken is mixed with a first seasoning sauce consisting of red pepper paste, soy sauce, and the like. The first ripening and the first ripened bracken are mixed with a second seasoning sauce consisting of red pepper paste, soy sauce, miso, and starch syrup. As a method for manufacturing a fern pickle after the second aging, it is not limited to the above-described embodiment and various modifications and changes will be possible without departing from the technical spirit of the present invention.
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| KR100554666B1 (en) | 2002-07-11 | 2006-02-24 | 한완석 | method for production of zangachi |
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| KR20080021091A (en) * | 2008-02-05 | 2008-03-06 | 강순옥 | The chestnut pepper paste manufacture method |
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| KR100472192B1 (en) | 2001-11-30 | 2005-02-21 | 윤형묵 | method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same |
| KR100554666B1 (en) | 2002-07-11 | 2006-02-24 | 한완석 | method for production of zangachi |
| KR100773866B1 (en) * | 2006-06-19 | 2007-11-06 | 이정숙 | The culinary vegetables salty food manufacture method |
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