KR101184747B1 - Natural sauce for noodle hash - Google Patents
Natural sauce for noodle hash Download PDFInfo
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- KR101184747B1 KR101184747B1 KR1020100089665A KR20100089665A KR101184747B1 KR 101184747 B1 KR101184747 B1 KR 101184747B1 KR 1020100089665 A KR1020100089665 A KR 1020100089665A KR 20100089665 A KR20100089665 A KR 20100089665A KR 101184747 B1 KR101184747 B1 KR 101184747B1
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- KR
- South Korea
- Prior art keywords
- kimchi
- weight
- cabbage
- broth
- aged
- Prior art date
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Images
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
본 발명은 비빔국수와 비빔냉면 등을 만들 때 인체에 유해한 인공조미료인 화학조미료나 설탕을 사용하는 대신에, 천연재료인 배즙, 감식초 및 김치 국물을 혼합하여 만든 자연식 소스를 사용함으로써 배즙, 감식초 및 김치국물 각각의 우수한 맛과 향을 내고 각 혼합성분들의 영양을 그대로 섭취할 수 있게 함과 동시에 인체에 전혀 유해하지 않은 비빔면용 자연식소스에 관한 것이다.
본 발명은 선별하여 깨끗이 수세된 배를 갈아서 만들어서 된 배즙 30~40중량%와, 소금에 절이고 양념을 첨가한 배추를 3년 이상 15℃ 이하의 저온에서 숙성하고 이 숙성된 김치로부터 국물을 손으로 짜서 분리한 김치국물 50~60중량%와, 그리고 감식초 10~20중량%를 혼합한 것을 특징으로 한다. The present invention, instead of using chemical seasonings or sugars that are harmful to human body when making bibimb noodles and bibimb cold noodle, etc., by using a natural source made by mixing natural ingredients such as pear juice, persimmon vinegar and kimchi broth, pear juice, persimmon vinegar and Kimchi soup is a natural food source for bibim noodle that gives excellent taste and aroma of each and allows the nutrition of each mixed ingredient to be consumed as it is.
The present invention is to select and clean rinsed pears 30 to 40% by weight of pear juice, salted and seasoned cabbage aged at 15 ℃ or less at least 3 years and hand the broth from the aged kimchi It is characterized by mixing 50 ~ 60% by weight and 10 ~ 20% by weight persimmon vinegar with kimchi broth separated by squeezing.
Description
본 발명은 비빔면용 자연식 소스에 관한 것으로서, 더욱 상세하게는 비빔국수와 비빔냉면 등을 만들 때 인체에 유해한 인공조미료인 화학조미료나 설탕을 사용하는 대신에, 천연재료인 배즙, 감식초 및 김치 국물을 혼합하여 만든 자연식 소스를 사용함으로써 배즙, 감식초 및 김치국물 각각의 우수한 맛과 향을 내고 각 혼합성분들의 영양을 그대로 섭취할 수 있게 함과 동시에 인체에 전혀 유해하지 않은 비빔면용 자연식소스에 관한 것이다. The present invention relates to a natural source for bibim noodle, and more particularly, instead of using chemical seasonings or sugars, which are harmful to humans, when making bibim noodles and bibim cold noodles, natural ingredients such as pear juice, persimmon vinegar and kimchi broth are used. By using mixed natural sources, it provides natural flavors and flavors of pear juice, persimmon vinegar and kimchi soup, and ingests the nutrition of each mixed ingredient as it is.
국수나 냉면 등의 분식류가 식생활에서 차지하는 비중이 늘어남에 따라 여러 가지 건강적인 요인에 관심이 집중되고 있으며, 이에 따라 인체에 대하여 국수나 냉면 등 각종 면류에 사용되고 있는 첨가물질들의 유해여부에 대한 관심이 증대되고 있다.As the share of snack foods such as noodles and cold noodles increases in the diet, attention is focused on various health factors.Therefore, attention to the human body for the harmful effects of additives used in various noodles such as noodles and cold noodles It is increasing.
배는 시원하고 달콤한 맛이 일품인 과일로서, 100g당 당질이 13 내지 15%나 되고 기관지질환에 효과가 있어 감기, 해소, 천식 등에 좋으며 이뇨작용을 돕는다. 그리고 배에는 연육효과가 있어 단백질의 연육을 도와 부드럽게 먹을 수 있도록 하고 칼로리가 낮아 비만인 사람에게 좋은 과일이다. 배에 많이 들어있는 펙틴은 혈중 콜레스테롤 수치를 낮추어 주고 변비를 예방한다.Pear is a sweet and sweet taste of fruit, sugar per 100g of 13 to 15% and is effective for bronchial diseases, good for colds, relieve, asthma and help diuretic. In addition, the pear has a softening effect, which helps to soften the protein so that it can be eaten smoothly and is a good fruit for people with low calories. Pectin in the stomach lowers blood cholesterol levels and prevents constipation.
감은 동양 특유의 과일로서 한국, 중국, 일본이 원산지이며 알칼리성 과일이며, 영양이 풍부하여 100g당 당질이 약 11 내지 15%나 되고 비타민 C는 사과의 약 5 내지 12배인 20 내지 50 mg이나 함유되어 있으며 무기질이 사과보다 많고, 비타민 A가 풍부하며 떫은맛을 내는 탄닌산(tannic acid)이 많이 함유되어 있다. 탄닌은 설사를 멈추게 하거나 배탈을 낫게 해주는 약리 작용과 혈압을 내려주는 역할을 하는 것으로 알려져 있다.Persimmon is a unique oriental fruit, originated from Korea, China and Japan. It is an alkaline fruit. It is rich in nutrition and contains about 11 to 15% of sugar per 100g. Vitamin C contains about 20 to 50 mg, which is about 5 to 12 times that of apples. It contains more minerals than apples, is rich in vitamin A and contains a lot of tannic acid, which gives off a bitter taste. Tannins are known to act as a pharmacological agent that stops diarrhea or improves upset stomach and lowers blood pressure.
식초는 신맛을 가지는 대표적인 조미료의 하나로서, 식욕을 돋우고 맛을 내며 소화, 신진대사, 성장의 촉진제이며 자연치유력을 강화시키는 조미료로서, 강력한 방부제임과 동시에 살균력이 강해서 식초에 담근 식품은 보존성이 높다. Vinegar is one of the best seasonings with sour taste. It is a seasoning that boosts appetite and taste, promotes digestion, metabolism, growth, and strengthens natural healing power. It is a strong preservative and sterilizing power. .
식초에는 발효시켜 양조한 것, 과일을 이용한 것, 합성한 것 등이 있다. 합성식초는 인체에 해로운 공업용 빙초산 또는 초산을 물로 희석하고 여기에 아미노산이나 당류를 첨가한 것으로, 우리나라 요식업소 등에서 현재 일반적으로 많이 사용하고 있다. The vinegar is fermented and brewed, fruited, or synthesized. Synthetic vinegar is a dilution of industrial glacial acetic acid or acetic acid with water and amino acids or sugars added thereto, and is commonly used in Korean restaurants.
따라서 합성식초는 인체에 해롭고 자극성이 강하며 신맛 외에는 다른 특별한 영양성분이 없고, 선진국에서는 빙초산을 독극물로 분류하고 있다.Therefore, synthetic vinegar is harmful to the human body, has a strong irritation, has no special nutrition other than sour taste, and developed countries classify glacial acetic acid as a poison.
이에 따라 합성식초 대신 식초의 원재료로서 각종 과일, 곡류 등이 이용되어 오고 있고, 감을 주원료로 발효시켜 제조하는 감식초는 사과식초나 현미식초 등의 다른 양조식초보다 풍미가 뛰어나며 폴리페놀계 화합물인 탄닌이 많이 함유되어 있어 혈압 강화와 혈관을 튼튼하게 하는 효과가 있다고 밝혀졌다. Accordingly, various fruits and cereals have been used as raw materials of vinegar instead of synthetic vinegar, and the persimmon vinegar produced by fermenting persimmon as a main ingredient has better flavor than other vinegar such as apple vinegar and brown rice vinegar, and tannin, a polyphenolic compound, It contains a lot of blood pressure and blood vessels have been found to be effective.
김치는 우리나라의 대표적인 전통발효식품으로서 배추, 무, 오이 등을 소금에 절인 후 여러 가지 양념을 첨가하여 일정기간 숙성, 발효시킨 식품이다. 김치는 각종 비타민, 무기질, 유기산을 골고루 가지고 있으며, 채소류의 신선한 맛, 젖산 발효에 의한 맛, 각종 양념의 독특한 맛이 어우러져 식욕을 촉진시킨다. 이러한 김치는 다양한 맛을 내도록 계속적으로 연구, 개발되고 있다.Kimchi is a representative traditional fermented food in Korea, which is made by salting Chinese cabbage, radish, and cucumber, and then fermented and fermented for a certain period by adding various seasonings. Kimchi has a variety of vitamins, minerals and organic acids, and the fresh taste of vegetables, the taste of lactic fermentation, and the unique taste of various seasonings promote appetite. These kimchi are continuously researched and developed to give a variety of flavors.
김치는 식사를 할 때 반드시 필요한 반찬이지만 특히 국수나 냉면 등을 먹을 때에는 김치는 반드시 함께 먹어야 하는 실정이다. Kimchi is a necessary side dish when eating, but especially when eating noodles or cold noodles, kimchi must be eaten together.
종래에는 국수나 냉면에 화학조미료로서 공업용 빙초산을 희석하여 제조한 식초와 설탕과 같은 고도의 당류를 사용하고 있었으므로 이와 같은 화학조미료 등 인공조미료는 우리몸속에서 심한 부작용을 일으키는 등 해로운 성분이 됨은 물론, 설탕으로 인한 지나치게 과다한 당분의 섭취로 인하여 당뇨병 등 성인병이 발생되게 되는 문제점이 있으므로 이러한 국수나 냉면용 조미료가 소비자로부터 외면당하고 있다.In the past, high sugars such as vinegar and sugar prepared by diluting industrial glacial acetic acid were used as chemical seasonings for noodles and cold noodles. Therefore, artificial seasonings such as chemical seasonings are harmful ingredients as they cause severe side effects in our bodies. As a result, there is a problem that adult diseases such as diabetes are caused due to excessive intake of sugar due to sugar, and these noodles or cold noodles seasonings are ignored by consumers.
따라서 인공조미료 대신 건강성도 고려되고 식품기호성이 유지될 수 있는 천연재료를 사용한 자연식 소스에 대한 요구가 증대되고 있다.Therefore, there is an increasing demand for natural sources using natural ingredients that can be considered health and food symbolism instead of artificial seasonings.
본 발명은 상기 종래 김치의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 비빔국수 또는 비빔냉면에 인공조미료를 전혀 사용하지 않고, 천연재료를 사용하여 제조한 자연식 소스를 사용하도록 함으로써 인체에 전혀 무해하고, 장기간 신선한 자연식 소스를 구성하는 각 혼합성분들의 맛과 향을 내게 함과 동시에 보다 풍부한 영양을 섭취할 수 있는 비빔면용 자연식 소스를 제공하는데 있다.The present invention has been made to solve the problems of the conventional kimchi, the object of the present invention is to use a natural source prepared by using natural materials without using any artificial seasonings for non-bimbuk or bibim cold noodle to the human body It is completely harmless and provides a natural source for bibimbyeon that can give richer nutrition while at the same time giving taste and aroma of each mixed ingredient constituting a fresh natural source for a long time.
상기 목적을 달성하기 위한 본 발명의 비빔면용 자연식 소스는 선별하여 깨끗이 수세된 배를 갈아서 만들어서 된 배즙 30~40중량%와, 소금에 절이고 양념을 첨가한 배추를 3년 이상 15℃ 이하의 저온에서 숙성하고 이 숙성된 김치로부터 국물을 손으로 짜서 분리한 김치국물 50~60중량%와, 그리고 감식초 10~20중량%를 혼합한 것을 특징으로 한다. Bibimbyeon natural source of the present invention for achieving the above object is 30 ~ 40% by weight of pear juice made by grinding the washed pears clean, and salted and seasoned cabbage at a low temperature of 15 ℃ or less for more than 3 years It is characterized by mixing 50 to 60% by weight of kimchi broth and 10-20% by weight of persimmon vinegar separated by squeezing the broth from the aged kimchi by hand.
본 발명의 비빔면용 자연식 소스는 또한 상기 김치재료인 배추는 통상의 성장 기간보다 25~30% 더 오래 성장시켜서 속을 단단하게 성장시킨 것이고 상기 배추를 절이는데 사용된 소금은 600~800℃의 온도에서 4~5시간 가열하여 간물을 제거한 것이며, 상기 배추에 첨가된 양념은 고추 가루 35~45중량%, 3년 이상 숙성된 젓갈 35~45중량%, 물 10~30중량%를 혼합한 것을 포함하는 것을 특징으로 한다. The natural source for the bibimbyeon of the present invention is also the kimchi material cabbage is 25-30% longer than the normal growth period to grow solid inside and the salt used to pickle the cabbage temperature of 600 ~ 800 ℃ The liver was removed by heating for 4 to 5 hours, and the seasoning added to the cabbage includes 35-45% by weight of red pepper powder, 35-45% by weight of salted fermented aged 3 or more, and 10-30% by weight of water. Characterized in that.
본 발명의 비빔면용 자연식 소스는 또한 선별하여 깨끗이 수세된 배를 갈아서 만들어서 된 배즙과, 소금에 절이고 양념을 첨가한 배추를 3년 이상 15℃ 이하의 저온에서 숙성하고 이 숙성된 김치로부터 국물을 손으로 짜서 분리한 김치국물과, 그리고 감식초가 조합된 것을 특징으로 한다.The natural bibimbap sauce of the present invention is also selected and cleanly washed washed pears pear juice, salted and seasoned cabbages aged at low temperature below 15 ℃ for more than three years and the broth from the aged kimchi It is characterized by a combination of kimchi soup squeezed by hand, and persimmon vinegar.
본 발명의 비빔면용 자연식 소스는 또한 상기 김치재료인 배추는 통상의 성장 기간보다 25~30% 더 오래 성장시켜서 속을 단단하게 성장시킨 것이고 상기 배추를 절이는데 사용된 소금은 600~800℃의 온도에서 4~5시간 가열하여 간물을 제거한 것이며, 상기 배추에 첨가된 양념은 고추 가루 35~45중량%, 3년 이상 숙성된 젓갈 35~45중량%, 물 10~30중량%를 혼합한 것을 포함하는 것을 특징으로 한다. The natural source for the bibimbyeon of the present invention is also the kimchi material cabbage is 25-30% longer than the normal growth period to grow solid inside and the salt used to pickle the cabbage temperature of 600 ~ 800 ℃ The liver was removed by heating for 4 to 5 hours, and the seasoning added to the cabbage includes 35-45% by weight of red pepper powder, 35-45% by weight of salted fermented aged 3 or more, and 10-30% by weight of water. Characterized in that.
본 발명에 따른 비빔면용 자연식 소스는 국수 또는 냉면 등 각종 면 종류를 이용하여 비빔면을 만들 때 인체에 유해한 화학조미료나 과다한 설탕 등 인공조미료를 사용하는 대신에, 천연재료인 배즙과 감식초와 김치 국물을 사용하므로 배즙에 의한 시원하고 달콤한 맛과, 감식초에 의한 풍미가 뛰어나고 새콤한 맛, 3년숙성 김치국물에 의한 감칠맛과 같은 각 구성성분의 우수한 맛과 향을 내고 각 배합성분들의 영양을 그대로 섭취할 수 있으며 건강측면에서도 인체에 전혀 유해하지 않은 효과가 있다. Bibimbyeon natural source according to the present invention, instead of using artificial seasonings such as chemical seasoning or excessive sugar harmful to the human body when making bibimbyeon using various kinds of noodles such as noodles or cold noodles, pear juice and persimmon vinegar and kimchi broth as natural ingredients By using it, it has a cool and sweet taste by pear juice, excellent flavor by persimmon vinegar, sweet and sour taste, and good taste and fragrance of each ingredient such as umami by three-year-old kimchi broth. In terms of health, there is no harm to the human body.
또한, 감식초가 함께 혼합됨으로써 자연식초의 살균력에 의하여 장기간 신선한 자연식 소스를 취식할 수 있게 된다. In addition, the persimmon vinegar is mixed together it is possible to eat fresh natural source for a long time by the sterilizing power of natural vinegar.
도 1은 본 발명의 비빔면용 자연식소스 및 그 제조방법을 나타내는 순서도이다. 1 is a flow chart showing a natural source for the bibimyeon of the present invention and a method of manufacturing the same.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도시된 바와 같이, 본 발명의 비빔면용 자연식 소스는 배즙 준비단계(S1), 김치국물 준비단계(S2), 감식초 준비단계(S3), 배즙, 감식초 및 김치국물 혼합단계(S3), 상기 혼합물 숙성단계(S4)에 의해서 제조된다.As shown, the bibimbyeon natural source of the present invention pear juice preparation step (S1), kimchi soup preparation step (S2), persimmon vinegar preparation step (S3), pear juice, persimmon vinegar and kimchi soup mixing step (S3), aging the mixture It is manufactured by step S4.
배즙 준비단계(S1)에서는 선별하여 세척한 배의 껍질을 벗긴 후 분쇄기에 의해서 미세하게 갈다. 배즙은 시원하고 달콤한 맛을 내며 입안에서 좋은 촉감을 느끼게 한다. In the pear preparation step (S1), the pears are screened and washed, and then finely ground by a grinder. Pears have a cool, sweet taste and make them feel good in your mouth.
배는 프룩토스, 글루코스 등 당분함량이 13 ~ 15% 정도가 함유되어 있으므로 소스 제조 시 첨가되는 설탕을 대신하여 사용할 수 있고, 그 중 소르비톨이 대변 연화능력이 있어 변비해소를 도우며, 식이섬유가 많아 변비 및 정장작용에도 효과가 있고, 마그네슘 및 칼륨 등 알칼리성 무기질이 전체 무기질 중 75%를 차지하여 산성체질을 개선할 수 있다. Pear contains about 13 to 15% of sugar, such as fructose and glucose, so it can be used in place of sugar added during sauce preparation. Among them, sorbitol has a softening ability to help constipation. It is also effective in constipation and intestinal action, and alkaline minerals such as magnesium and potassium may account for 75% of the total minerals, thereby improving acidic constitution.
또한 배에는 기능성 물질인 플라보노이드류 중 퀘르세틴이 함유되어 있어 항암이나 항산화 작용에 탁월하고 푸테올린은 기관지염, 가래를 다스리는 효과가 있고, 폴리페놀 화합물은 항암작용이나 항산화작용을 하는 것으로 알려져 있다.In addition, the quercetin is contained in the flavonoids, which are functional substances, and is excellent for anticancer and antioxidative action. Putoline is known to cure bronchitis and sputum, and polyphenol compounds have anticancer or antioxidant action.
배는 화학적 살충제를 사용하지 않은 친환경 배를 이용하여 추출한 배즙인 것이 바람직하다. Pear is preferably a pear juice extracted using environmentally friendly pears that do not use chemical pesticides.
김치국물 준비단계(S2)는, 배추를 통상의 성장 기간보다 20~30% 더 오래 성장시켜서 속을 단단하게 성장시킨 것을 사용한다. 배추는 통상적으로 파종에서 수확까지 85~95일이 소요되는데 이보다 오래 기간인 106일 내지 123일 정도 성장시켜서 속이 단단하게 한 후 수확한다. Kimchi broth preparation step (S2), the growth of cabbage 20-30% longer than the normal growth period using the solid growth of the genus. Chinese cabbage usually takes 85-95 days from sowing to harvesting, and then grows for about 106 to 123 days, which is longer.
상기 배추를 절이는데 사용되는 소금은 600~800℃의 온도에서 4~5시간 가열하여 간물을 제거한다. 이와 같이 간물을 제거한 소금은 소금에 함유되어 있던 유해물질 및 부패물질이 모두 증발하여 유산균의 증식이 보다 활성화되며 김치의 맛도 좋아진다. 배추를 소금에 절이는 방법은 통상의 방법에 따른다. The salt used to pickle the cabbage is removed by heating for 4 to 5 hours at a temperature of 600 ~ 800 ℃. In this way, the salt removed by the soy sauce evaporates all of the harmful substances and decay substances contained in the salt, thereby activating the proliferation of lactic acid bacteria and improving the taste of kimchi. The method of salting cabbage is the usual method.
배추에 첨가되는 양념은 고추 가루 35~45중량%, 3년 이상 숙성된 젓갈 35~45중량%, 물 10~30중량%를 혼합하고 이외에 마늘, 굴과 같은 다른 재료를 첨가할 수 있다. 젓갈은 여러 가지가 있으나 조기, 멸치, 새우, 갈치를 갈아서 혼합한 것을 소금에 절여 3년 이상 숙성한 것을 사용한다. Seasonings added to cabbage can be mixed with 35 to 45% by weight of red pepper powder, 35 to 45% by weight of salted fermented salted fish aged over 3 years, and 10 to 30% by weight of water. Other ingredients such as garlic and oyster can be added. There are many kinds of salted fish, but salted and mixed with early, anchovy, shrimp, and cutlass, salted and aged for over 3 years.
그리고 준비된 배추에 양념을 첨가하여 골고루 비비고, 상기 양념에 비벼진 배추를 3년 이상 15℃ 이하의 저온에서 숙성한다. 저온에서 3년 이상 숙성하게 되면 유산균이 많이 배양되므로 배추김치와 김치 국물이 모두 황금색으로 변한다. 이와 같이 숙성된 김치를 손으로 짜서 배추와 국물을 분리하여 김치 국물을 마련한다.Then, add the seasoning to the prepared cabbage, rub it evenly, and the cabbage rubbed with the seasoning is aged at a low temperature of 15 ° C or lower for 3 years or more. When aged at low temperature for more than 3 years, lactic acid bacteria are cultivated so that both cabbage kimchi and kimchi broth turn golden. Squeeze the aged kimchi by hand to separate the cabbage and the broth to prepare a kimchi broth.
상기 감식초 준비단계(S3)에서 감식초는 시중에서 시판되는 감식초를 구입하여 준비한다.In the persimmon vinegar preparation step (S3) is prepared by purchasing the persimmon vinegar commercially available.
상기 감식초에는 유기산이 다량 함유되어 있어서 과격한 운동이나 과로에 의한 피로 회복에 좋고 식욕을 더욱 증진시키며 각종 성인병 예방에 효과가 있는 것으로 알려졌다. 감식초는 그 농도를 묽게 희석시켜서 건강보조식품으로 직접 음용하기도 한다.Since the persimmon vinegar contains a large amount of organic acid, it is known to be effective in restoring fatigue due to excessive exercise or overwork, further enhancing appetite, and preventing various adult diseases. Persimmon vinegar is diluted with dilute concentrations and may be directly consumed as a dietary supplement.
식초는 살균기능에 의해서 식품에 저장성을 부여하는 보존료로 쓰여 오고 있는 것으로서, 소스 및 각종 양념 이외에도 피클류, 샐러드, 케찹, 마요네즈 등에 쓰이고 육류의 숙성 등에도 쓰인다.Vinegar is used as a preservative to impart shelf life to foods by its sterilization function, and is used for pickles, salads, ketchup, mayonnaise, as well as sauces and various seasonings, and is also used for ripening meat.
상기 배즙, 감식초 및 김치 국물 혼합단계(S4)에서는 상기 배즙 30~40중량%와 감식초 10~20중량%와 김치 국물 50~60중량%의 비율로 혼합한다.In the pear juice, persimmon vinegar and kimchi broth mixing step (S4) is mixed in a ratio of 30 to 40% by weight of the pear juice and 10 to 20% by weight persimmon vinegar and 50 to 60% by weight of kimchi broth.
상기 배즙, 감식초, 김치국물은 혼합하여 고객에게 제공할 수 있지만 각각 별도로 제공하여 고객의 기호에 맞게 소스의 양을 조절하여 비빔면에 첨가할 수 있다. 즉 상기 배즙, 감식초, 김치국물를 하나의 조합물로 고객에게 제공할 수도 있다. The pear juice, persimmon vinegar, kimchi broth can be provided to the customer by mixing, but each can be provided separately to adjust the amount of the sauce according to the customer's preference can be added to the bibimbyeon. That is, the pear juice, persimmon vinegar, kimchi soup may be provided to the customer as a combination.
이와 같이 영양분이 풍부하고 향과 맛이 우수한 배즙과 감식초와 저온 장기 숙성으로 인하여 유산균이 많은 김치 국물을 혼합함으로써 이들 세 가지의 장점을 동시에 취할 수 있으며 각 혼합되는 성분들로서, 배즙의 시원하고 달콤한 맛과 향, 감식초의 새콤한 맛과 향, 김치 국물의 향이 순하고 은은하며 감칠맛을 느끼게 된다. The rich nutrients, excellent flavor and taste of pear juice, persimmon vinegar and low-temperature long-term aging can be combined to take advantage of all three of these lactic acid bacteria kimchi broth at the same time, each of the mixed ingredients, the cool and sweet taste of pear juice The sweet and sour taste of the scent, persimmon vinegar, and the flavor of kimchi broth are mild, subtle and rich.
이와 같은 구성으로 하여 제조된 본원발명의 비빔면용 자연식 소스는 향과 맛이 뛰어나고 보존성이 뛰어난다. 보존성이 뛰어난 이유는 감식초의 살균기능에 의해서 장기간의 보존력을 가질 수 있게 되기 때문이다. Bibimbyeon natural source of the present invention prepared by such a configuration is excellent in flavor and taste and excellent in preservation. The reason for the excellent preservation is that the sterilization function of persimmon vinegar can have a long-term preservation ability.
따라서 종래에 보존료로 사용되었던 파라옥시 안식향산 부틸등과 같은 합성보존료를 사용하지 않아도 부패가 일어나지 않게 된다.Therefore, corruption does not occur even without using a synthetic preservative such as paraoxy benzoate, which has been conventionally used as a preservative.
본 발명에 따라 제조된 양념소스는 맛이 자극성없는 순수한 과즙의 맛을 내며 과일향이 그대로 발산되어 종래에 사용되었던 조미료보다 맛과 향이 월등히 뛰어나며 특히 장기간 보존시에도 전혀 변질이 되지 않으며, 이외에도 고기 등을 절일 때 양념장으로 사용하면 고기의 맛을 한층 더 부드럽게 하는 유용한 발명이다.The seasoning sauce prepared according to the present invention has a taste of pure fruit juice with no irritating taste, and the fruit flavor is emitted as it is, which is superior in taste and flavor than conventional seasonings, and in particular, it does not deteriorate at all even during long-term preservation. When used as a marinade for pickling, it is a useful invention that makes the meat taste even softer.
따라서 본 발명은 달콤하고 신선한 과일즙의 맛과 과일의 향이 발산됨으로써 식욕을 더욱 돋우게 된다. Therefore, the present invention further stimulates the appetite by the flavor of the sweet and fresh fruit juices and fruit emanation.
상기와 같은 과정을 거치게 되면 우수한 향미와 질감 그리고 적당한 점도를 형성하는 소스가 만들어 지게 되며, 비빔국수나 비빔냉면, 비빔모밀면 등에 첨가하는 용도로 사용할 수 있는 것이다.Through the above process, a source forming excellent flavor and texture and a suitable viscosity is made, and it can be used for adding to bibimb noodles or bibimb cold noodles, bibimbimyeon noodles and the like.
이상에서와 같은 제조공정으로 생산된 소스는 별도의 인공적인 설탕이나 화학조미료를 첨가하지 않더라도 우리나라 사람들이 선호하는 새콤하고 달콤한 맛을 제공해주며, 유화를 용이하게 해주는 유화제 등의 첨가가 없어도 발효과정을 거치면서 자연스런 유화작용이 있게 되어, 취식을 하게 되면 그 식감이 뛰어나며, 향미나 질감의 변질 없이 유통기한을 늘일 수 있게 된다.Sauce produced by the manufacturing process as described above provides a sour and sweet taste that our people prefer, even without the addition of artificial sugar or chemical seasoning, and the fermentation process can be performed without the addition of an emulsifier that facilitates emulsification. It goes through natural emulsification, and when eaten, the texture is excellent, and the shelf life can be extended without deterioration of flavor or texture.
이하 실시예에 대하여 설명한다. Examples will be described below.
배는 배 주산지로 널리 알려진 나주 배를 이용하였다.The ship used Naju's ship, which is widely known as the ship's main origin.
상기 나주 배를 선별한 후, 분쇄기에 의하여 죽과 같은 상태의 미세한 크기로 분쇄하여 배즙을 마련하였다. The Naju pears were sorted, and then pulverized to a fine size in a porridge-like state by a grinder to prepare pear juice.
그 다음에 김치의 주재료인 배추는 강원도에서 8월에 파종하여 120일 성장시킨 후 12월에 수확한 것을 이용하였다. 상기 배추를 절이는데 사용되는 소금은 800℃의 온도에서 5시간 가열하여 간물을 제거한 것을 이용하였다. 상기 소금을 물에 혼합하여 염도 10%의 소금물을 만들고 이 소금물에 배추를 3시간 넣어 절였다. Next, the main material of kimchi, Chinese cabbage, was sown in August in Gangwon-do and grown for 120 days, and then harvested in December. The salt used to pickle the cabbage was used to remove the liver by heating at a temperature of 800 ℃ for 5 hours. The salt was mixed with water to make a salt water of 10% salt and the cabbage was added to the brine for 3 hours.
다음에 상기와 같이 소금에 절인 배추에 양념을 첨가하여 비볐는데, 양념은 고추 가루 40중량%, 3년 숙성된 젓갈 40중량%, 물 20중량%를 혼합한 것을 이용하였다. 젓갈은 조기가루, 멸치가루, 새우가루, 갈치가루를 혼합하여 숙성시킨 것을 이용하였다. Next, seasoning was added to the salted cabbage as described above, and the mixture was mixed with 40% by weight of red pepper powder, 40% by weight of aged salted fish, and 20% by weight of water. Salted fish was prepared by mixing early powder, anchovy powder, shrimp powder and cutlass powder.
이와 같은 양념을 첨가한 배추를 3년 동안 12~15℃ 저온에서 숙성하였다. 숙성 후 배추와 국물의 색상은 노란 황금색으로 변하였다. Chinese cabbage with the seasoning was aged at 12-15 ° C. for 3 years. After ripening, the color of cabbage and broth changed to yellowish golden.
그리고 이 숙성된 김치에서 국물을 분리하여 김치 국물을 마련하였다.Then, the broth was separated from the aged kimchi to prepare a kimchi broth.
그 다음에 감식초는 현재 시판되고 있는 감식초를 구입하여 마련하였다.Then, persimmon vinegar was purchased and prepared.
그리고 김치 국물 55중량%, 배즙 35중량%, 감식초10중량%를 혼합하였다. And kimchi broth 55% by weight, pear juice 35% by weight, persimmon vinegar 10% by weight was mixed.
상기 자연식 소스를 비빔국수에 두 스푼 첨가하여 먹어보니 김치와 배즙과 감식초의 맛과 향을 그대로 느낄 수 있었고 별도의 일반김치나 식초가 없어도 비빔국수를 먹는데 아무런 지장이 없었다. By adding two tablespoons of the natural sauce to the bibimbap, I could feel the taste and aroma of kimchi, pear juice, and persimmon vinegar, and there was no problem in eating bibimbap without a separate general kimchi or vinegar.
비빔국수를 먹을 때에 본 발명에 따라 제조된 자연식 소스를 첨가하여 먹는 경우와 식초를 첨가하고 일반김치 와 함께 먹는 경우에 대하여 한국인 50명과 외국인 50명을 대상으로 관능검사를 실시하였고 그 결과를 표 1 내지 표 4에 나타내었다. When eating bibim noodles with natural sauce prepared according to the present invention, and with vinegar and eating with general kimchi, sensory tests were conducted on 50 Koreans and 50 foreigners. To Table 4 are shown.
상기 표 1 내지 표 4를 보면 식초를 첨가하고 일반 김치와 함께 비빔국수를 먹는 경우에 비하여 본 발명의 자연식 소스를 비빔국수에 첨가하여 먹는 경우가 향과 맛이 월등하며, 또한 외국인의 이미, 이취의 정도는 거의 없다는 것을 알 수 있다. 이는 실시예의 배즙, 감식초 및 유산균이 많은 3년 숙성된 김치가 서로 어우러져 독특한 맛과 향을 내기 때문인 것으로 판단된다. Tables 1 to 4 show that when the vinegar is added and the natural sauce of the present invention is added to the bibim noodles to eat, compared to the case where the bibim noodles are eaten together with the general kimchi, the flavor and taste are superior, and foreigners already smell. It can be seen that there is little degree of. This is believed to be due to the three-year-old kimchi, which is rich in pear juice, persimmon vinegar and lactic acid bacteria of the examples, combines with each other to give a unique taste and aroma.
본 발명은 기재된 구체예에 대해서만 상세히 설명되었지만 본 발명의 사상과 범위 내에서 다양하게 변경 또는 변형할 수 있음은 본 발명이 속하는 기술 분야의 당업자에게는 명백한 것이며, 따라서 그러한 변경 또는 변형은 첨부된 특허청구의 범위에 속한다 해야 할 것이다.Although the invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the invention, and such changes or modifications are consequently claimed. It will have to belong to the scope of.
S1 : 배즙 준비단계 S2 : 김치국물 준비단계
S3: 감식초 준비단계
S4 : 배즙, 감식초 및 김치국물의 혼합물 단계 S1: pear juice preparation step S2: kimchi soup preparation step
S3: Persimmon Vinegar Preparation
S4: Mixing step of pear juice, persimmon vinegar and kimchi soup
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