KR101186276B1 - A natural condiment, a food comprising the same, and a process for the preparation thereof - Google Patents

Abstract

PURPOSE: A natural seasoning, food containing thereof, and a producing method thereof are provided to enable users to use the natural seasoning in various kinds of food. CONSTITUTION: A producing method of a natural seasoning comprises the following steps: mixing 0.5-2wt% of Atractylodes japonica, 0.2-1wt% of Glycyrrhizae radix, and 0.5-2wt% of jujube in water, and extracting the ingredients by double-boiling to obtain an herbal extract; mixing 100 parts of herbal extract by weight, 1-2 parts of dried Lentinus edodes by weight, 1-2 parts of sea tangle by weight, and 0.5-1 part of sliced and dried tuna, and cooling the mixture; and filtering the mixture, and adding 4-10 parts of soy sauce using wheat by weight, 6-10 parts of mirim by weight, and 3-5 parts of fermented salt by weight to the mixture.

Description

A natural condiment, a food comprising the same, and a process for the preparation according to the present invention.

The present invention relates to a natural seasoning, a food containing the natural seasoning, and a method of manufacturing the same, and more specifically, to properly taste without masking the taste of the food ingredients themselves, and blends well with the food ingredients to produce a palatable flavor The present invention relates to a natural seasoning suitable for the production of wild vegetable rice, a food containing the natural seasoning, and a method for producing the same.

Sanchae refers to plants that can be eaten because they are soft and non-toxic among the plants that are commonly grown in the mountains, and are also called wild vegetables. There are many kinds of wild grasses, but the order of the trees such as sesame, aralia and brier are used, and most of them are seed plants, but there are also ferns such as ferns. The most common types of tears in the fields are horseshoe, forget-me-not, soothe, wormwood, moths, algae, and buttercups, together with leaves and roots, or leaves such as plantains and dandelions. Sometimes flowers are used. If you go into the mountains, there are butterbur, seaweed odor, fern, fern, shell, wheat tree, straw, shovel, etc. If you go further into the mountains, there are buttercups, sage, sesame greens, deodeok, bellflower, mosquito rod, maple and tuna. Due to the serious pollution problem in modern times, much attention is paid to the consumption of less polluted wild vegetables that do not use pesticides or fertilizers at all. In addition, wild vegetables are generally rich in dietary fiber and rich in vitamins and minerals to improve the body's immunity as well as effective in the prevention of adult diseases have been spotlighted as well-being food.

Although wild vegetables are cooked a lot as namul and steamed rice, they are also cooked as a form of wild vegetables with rice. When you cook rice, when you put it together, you can cook it properly, and it will be ripe and soft, and the aroma of the vegetables can be soaked into the rice. Generally, wild vegetables are steamed together with rice, and then mixed with seasoned sauce prepared separately. As the seasoning sauce, a mixture of red pepper paste or soy sauce is mixed with various seasonings (green onion, garlic, sesame oil, red pepper powder, etc.). However, these seasonings are not often felt because of the strong taste of various seasonings such as soy sauce or red pepper paste. In addition, the seasoning is changed to the color of the seasoning itself to the color of the seasoning itself, so that the unique color of the sanchae can not know the visual effect can be reduced. Moreover, commercially available soy sauce and red pepper paste used in the seasoning sauce are added with various harmful food additives, thereby weakening the advantages of wild vegetables that represent well-being foods.

Therefore, there is a need for the development of natural seasonings that can be used for the production of wild vegetables, which can save the aroma, taste, and color of the wild vegetables, and which do not contain harmful food additives.

Various kinds of natural seasonings are being developed to avoid the harmful effects of food additives.

Conventional natural seasonings have been prepared a lot of seasonings mainly using natural seafood. Patent document 1 is disclosing the natural seasoning using the seafood which has dry anchovy, dried kelp, and smoked bonito as a main component.

Patent document 2 discloses the natural seasoning which added the dry anchovy, dried kelp, and smoked bonito with the herbal medicine to the taste of seafood to the pharmacological activity of the herbal medicine.

However, there is little development of seasonings that can be used to produce the aroma, taste, and color inherent in wild vegetables, and can be prepared to contain no harmful food additives.

1. Korea Patent Registration 0082373 2. Korea Patent Registration 0155664

Therefore, the present inventors have studied the seasonings for producing wild vegetable rice, which can be prepared not only to improve the palatability while utilizing the unique aroma, taste, and color of the wild vegetables, as well as not containing harmful food additives. The present invention was completed by developing a natural seasoning which can be used not only for producing wild vegetables but also for preparing various foods such as rice, soup, udon, pickles, kimchi, and the like.

Therefore, the purpose of the present invention is not irritating, while improving the palatability while utilizing the unique aroma, taste, and color of the wild vegetables, as well as various foods, including wild vegetables for the production of foods containing no harmful food additives at all It is to provide a natural seasoning that can be used in the production of and a natural seasoning prepared by the method.

Another object of the present invention is to provide a food comprising the natural seasoning.

Still another object of the present invention is to provide a method for producing wild vegetable rice using the natural seasoning.

In order to accomplish the above object of the present invention,

Preparing white tea, licorice, and jujube in water and boiling with a water bath to make herbal tea;

Adding shiitake and kelp to the medicinal tea and boiling, and then cooling the tuna;

A method of manufacturing a natural seasoning comprising filtering the cooled solution and adding wheat soy sauce, mirin and fermented salt,

The wheat soy sauce is a soy sauce prepared by mixing roasted crushed wheat, boiled soybeans, and rhubarb, and then fermented at 28 to 30 ° C. for 3 to 5 days, followed by fermentation with water and salt.

The mirim is a mirim prepared by mixing the rice malt made of rice flour with steamed glutinous rice, then mixed with soju and then sealed and aged,

The fermented salt is a fermented salt which is fermented salt, fermented with water and salt in a mixture of rice malt and rice made of rice flour, provides a method for producing a natural seasoning.

Another aspect of the present invention provides a natural seasoning prepared according to the method of the present invention.

Another aspect of the present invention provides a food comprising the natural seasoning according to the present invention.

Another aspect of the present invention comprises the steps of soaking the sanchae in natural seasonings according to the present invention so as to fold the sanchae: and

It provides a method for producing wild vegetable rice comprising the step of putting the simple van sanchae when steaming and steaming rice.

Hereinafter, the present invention will be described in more detail.

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined. In addition, although a preferred method or sample is described herein, similar or equivalent things are included in the scope of the present invention. The contents of all publications referred to in this specification are incorporated herein by reference in their entirety.

The inventors of the present invention can not only mask the aroma, taste, and color of wild vegetables, but also add flavor and taste to wild vegetables, while developing natural seasonings that do not contain food additives. Studied. As a result, in-house developed soy sauce, mirin, and fermented salt, along with shiitake mushrooms, kelp, and tuna, were added to herbal teas containing white peach, licorice, and jujube. Natural seasonings have been developed. The natural seasoning can be widely used in the production of various other food as well as the production of wild vegetables.

Accordingly, the present invention in one aspect, the step of preparing white tea, licorice, and jujube in water and immersed in a water bath;

Adding shiitake and kelp to the medicinal tea and boiling, and then cooling the tuna;

A method of manufacturing a natural seasoning comprising filtering the cooled solution and adding wheat soy sauce, mirin and fermented salt,

The wheat soy sauce is a soy sauce prepared by mixing roasted crushed wheat, boiled soybeans, and rhubarb, and then fermented at 28 to 30 ° C. for 3 to 5 days, followed by fermentation with water and salt.

The mirim is a mirim prepared by mixing the rice malt made of rice flour with steamed glutinous rice, then mixed with soju and then sealed and aged,

The fermented salt is a fermented salt which is fermented salt fermented with water and salt in a mixture of rice malt and rice made of rice flour, provides a method for producing a natural seasoning.

In the manufacturing method, the herbal tea is 0.5 to 2% by weight, licorice 0.2 to 1% by weight, jujube 0.5 to 2% by weight, the natural seasoning is 1.0 ~ 2 parts by weight of dry shiitake based on 100 parts by weight of the herbal tea, It may include 1.0 to 2 parts by weight of kelp, 0.5 to 1 parts by weight of tuna, 4 to 10 parts by weight of soy sauce, 6 to 10 parts by weight of mirin, and 3 to 4 parts by weight of fermented salt.

The baekchul may promote digestion, licorice and jujube may serve to neutralize and sweeten the taste of baekchul. The amount of white tea, licorice, and jujube in the herbal tea manufacturing step can be prepared by taking about 1.5 to 3 hours, preferably about 2 hours, in a hot water.

In the step of putting shiitake and kelp in the herbal tea and boiling, and then put the tuna simmer and cool, it is preferable to use dry shii as shii, and kelp is preferably cut to about 10 cm in size. The tuna tuna is also called "Katsuobushi" and can be used by purchasing a tuna tuna commonly sold on the market.

As the wheat soy sauce, mirin, and salt used in the above production method, wheat soy sauce, mirin, and salt developed by the inventors other than conventional soy sauce, mirin, and salt which are commercially available may be used.

Wheat soy sauce used in the manufacturing method is

Roasting wheat and then grinding to a size of 1/3 to 1/5 of the grains of rice;

Mixing the roasted wheat with boiled soybeans at a ratio of 1: 0.8 to 1.2 by weight, adding 4 to 8% by weight of sulfur bacteria to the mixture and fermenting at 28 to 32 ° C. for 2 to 5 days; And

To the fermented product can be prepared by a method comprising the step of adding 1.2 to 1.8 weight ratio of water and 0.2 to 0.4 weight ratio of salt and aged for 4 to 7 months.

Roasting the wheat and then pulverizing to 1/3 to 1/5 the size of the rice grains, when the wheat is too finely crushed, when the flour is mixed with the boiled soybeans, the flour surrounds the entire surface of the soybean so that the soybeans are not fermented properly. Because there is no fear. As the representative bacteria of the yeast fungus (Aspergillus oryzae) is a fungal degrading power used in the production of sake, Japanese miso, soy sauce. Hwangkuk bacteria can be used by cultivating the bacteria and directly grown or purchased commercially available.

In general, the method of manufacturing soybean meju is boiled, soaked in mortar, molded, dried for 2-3 days, and then topped, then covered with straw, fermented for about 4 weeks, then dried in the sun and put back. And ferment for about two months. However, in the production of wheat soy sauce, it is characterized by using a soybean and wheat fermented product, which is mixed with boiled soybeans and boiled soybeans and inoculated with rice malt and fermented for a short period of about 3 to 5 days. The reason for roasting the wheat is to remove various germs that may be present in the wheat, so as to prevent abnormal fermentation due to contamination by various germs during fermentation with beans. In addition, such soybean and wheat fermentations are characterized by aging with salt and water for a long time of about 4-7 months, preferably about 6 months.

Traditionally, soy sauce or brewed soy sauce is dark in color, and when it is added to rice, the color of the rice turns black, but the wheat soy sauce prepared by the above method is weak to eat without fading the color of the rice. The soy sauce is changed to off-white and doubles the flavor while maintaining the taste and aroma of traditional soy sauce.

Mirim used in the manufacturing method can be used by mixing steamed glutinous rice with rice malt in a ratio of 1: 0.7 to 0.9, then mixing the mixture and soju in a ratio of 1: 0.8 to 1.2, and sealing and aging for 5 to 7 months. have. ※ If rice is 100, yeast is 70-90%)

The rice malt may be used as a rice malt manufactured by a traditional method, for example, after the rice is drained, crushed finely, and then lumped together as hard as making meju. It can be prepared by fermenting the ˜32 ℃ degree about 7 days. According to the manufacturing method of the mirim, by adding soju at the time of aging to stop the activity of yeast bacteria and prevent the growth of various bacteria, only the enzyme of yeast can be a tasteful taste liquor sweetened by sugaring starch of glutinous rice. Yeast bacteria are aerobic, but by adding soju, yeast dies and only enzymes contained in yeast glycosyrate the glutinous rice, and because the enzyme does not need air to seal, it is sealed to prevent invasion of various bacteria.

Fermented salt used in the manufacturing method is a fermented salt fermented for 7 to 12 days by mixing rice malt with rice 100: 5 ~ 10 weight ratio and then put water of 1 ~ 1.2 weight ratio and salt of 0.2 ~ 0.4 weight ratio in the mixture Can be used.

The rice malt may be used as a rice malt manufactured by a traditional method, for example, after the rice is drained, crushed finely, and then lumped together as hard as making meju. It can be prepared by fermenting the ˜32 ℃ degree about 7 days. Fermented salt prepared according to the above method, while the fermentation is somewhat suppressed by adding salt to the leaven, the sweetness of the rice produced by the fermentation is soaked in the salt. Thus, the fermented salt is fermented by the leaven, and the salty taste of the salt and the sugar of the rice are harmonized, so that the salty taste is soft and the delicious salty water of the rice flavor is obtained.

In another aspect, the present invention provides a natural seasoning prepared by the manufacturing method according to the present invention.

Seasoning according to the present invention can be widely used to give a taste to the production of a variety of foods, including wild vegetables.

Therefore, in another aspect, the present invention provides a food comprising the natural seasoning according to the present invention.

The food can be widely used in the preparation of any food that requires soy sauce or salt liver, for example, rice, cooked rice, vegetable rice, wild vegetable rice, udon noodles, noodles, wild vegetable udon, wild vegetable noodles, wild vegetable soup, pickles, kimchi, wild vegetables It can be used for the manufacture of glutinous rice, wild rice porridge, wild vegetable dumpling, wild vegetable salad, wild vegetable pasta and the like. The natural seasoning may be used to prepare food using only itself without other seasonings (eg, soy sauce, salt, red pepper paste), or may be used with other seasonings, but using only the natural seasonings without using other seasonings. desirable.

The food containing the natural seasoning may preferably be a wild vegetable rice, wild vegetable udon, wild vegetable noodles, wild vegetable porridge, wild vegetable dumplings, wild vegetable rice, wild vegetable salad, wild vegetable pasta, and the like, most preferably wild vegetable rice. The wild vegetable rice, wild vegetable udon, wild vegetable noodles, wild vegetable porridge, wild vegetable dumplings, wild vegetable rice, wild vegetable salad, and wild vegetable pasta are any dish containing wild vegetables in conventional udon noodles, noodles, porridge, dumplings, glutinous rice, salad, and pasta, respectively Means.

When producing the wild vegetable rice, or using the natural seasoning as a rice, or by infiltrating the natural seasoning in the wild vegetable itself to produce the wild vegetable rice, it can be properly seasoned van sanchae rice without any seasoning, and preserves the unique flavor of the wild vegetable as it is It can be a tasty and wild vegetable rice that can be blended well with rice.

The food containing natural seasonings according to the present invention may be provided in a fully cooked form including natural seasonings, but may be distributed in the form of semi-cooked foods in which natural seasonings are packaged separately from food ingredients for food production. . As used herein, the term "semi-cooked food" refers to a food that shortens the cooking process by trimming the food to some extent, and the semi-cooked food provided by the present invention is packaged together with natural seasonings or some food ingredients are trimmed. This can shorten the cooking process.

Specifically, the food containing the natural seasoning may have a form having a first packaging including the natural seasoning and a second packaging including a food material capable of preparing food using the natural seasoning. According to one embodiment, the food containing the natural seasoning may be a semi-cooked food for producing mountain vegetables, in which the natural seasoning and the wild vegetable are separately packaged. The semi-cooked food for producing wild vegetables may include a recipe for a method of producing wild vegetables using the natural seasoning in the packaging or packaging.

One embodiment of the food containing the natural seasoning is a retort rice containing a natural seasoning. Retort rice is a brand name "Hetbahn" and it is widely used on the market as it is almost commonly used. By adding the natural seasoning according to the present invention as a seasoning during the preparation of retort rice, by heating the retort rice directly to complete the rice, it can be a delicious rice soaked without a separate side dish.

In another aspect of the present invention,

Step of soaking the wild vegetables in the natural seasoning according to the present invention to leave the wild vegetables: and

When the rice is cooked and steamed, it provides a method for producing a wild vegetable rice comprising the step of putting the simple van sanchae and steaming.

When the rice is cooked, water may be used as the rice, as in the manufacture of general rice, but the natural seasoning may be used in place of water, or the natural seasoning, which is obtained by simmering the remaining wild vegetable, may be used as rice.

The wild vegetables are soft and non-toxic among plants that are commonly grown in the mountains, and can be eaten by humans, for example, porridge, aralia, brier, fern, horseradish, forget-me-not, soothe, wormwood, moth, walnut, buttercup, butterbur , Brown sea bream, fern, fern, shell, wheat, twig, shovel, sage, greens, duck, bellflower, fleet, maple, snail, oak, hut, snail, stalk, oak, oak, sweet potato, ginkgo, bamboo shoot, carrot , Burdock, etc., but is not limited thereto. Preferably, as the wild vegetable, it can be used alone or arbitrarily combined with each other, such as oak, walnut tree, taupe, true green sprouts, cucumbers, ferns, sweet potato sprouts, butterbur, ginkgo, bamboo shoots, carrots, burdock and the like. The moxibustion process may vary depending on the amount of rice to be prepared or the amount of wild vegetables to be added, specifically about 4 to 10 minutes, preferably about 5 to 8 minutes.

As described above, the natural seasoning according to the present invention is not strong in its own taste, herbal tea, shii, seaweed, kelp, darangpo, and soy sauce, mirin, fermented salt developed by itself It can act as a natural seasoning that is rich in flavor. Thus, the natural seasoning according to the present invention can not only mask the intrinsic flavor of the food ingredients but also improve the palatability while utilizing the inherent aroma and taste. It contains no harmful food additives and can be widely used in the manufacture of well-being foods. In addition, since it can be matched with a variety of foods, such as wild vegetables, not only can be used in the production of processed foods, such as retort rice, instant soup, but can be used easily for the production of food without being irritating at home.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

Example 1: Preparation of Wheat Soy Sauce

Roasted domestic soft wheat was crushed to about 1/4 the size of rice grains. Then, boiled beans of the same weight as the wheat were mixed with the milled wheat. The mixture was sprinkled with about 5% by weight of sulfur bacteria (Hookuk ^TM , Chungmu fermentation, Korea) and mixed well. The mixture inoculated with the Kookgi was fermented at 28 ~ 30 ℃ for about 3 days. To the fermented mixture was added about 150% by weight of water and about 20% by weight of salt and aged for about 6 months to complete the soy sauce.

Example 2: Preparation of Mirim

The rice malt was prepared by soaking the rice, draining it, crushing it finely, and then lumping it together to make meju, then placing rice straws in a fermentation chamber and arranging the lumps of rice together and fermenting it for about 7 days at 28 to 32 ° C.

After steaming glutinous rice, about 80% by weight of the steamed glutinous rice malt is mixed with steamed glutinous rice, and the same weight of the mixture is added and sealed with soju (Chamyi-seul, Jinro, Korea), and then aged for about 6 months. To complete the Mirim.

Example 3: Preparation of Fermented Salt

The rice malt was prepared by soaking the rice, draining it, crushing it finely, and then lumping it together to make meju, then placing rice straws in a fermentation chamber and arranging the lumps of rice together and fermenting it for about 7 days at 28 to 32 ° C.

8% by weight of rice was added to the rice malt. The mixture was fermented for about 10 days with 100% by weight of water and 30% by weight of salt, to complete the fermented salt.

Example 4: Preparation of Natural Seasonings

In 3,000 cc of water, 15 g of Baekchul, 2 pieces of licorice (5 g), and 5 jujubes (15 g) were put in a water bath for 2 hours to complete a 2,500 cc herbal tea.

Ten dry shiitake (30 g) and kelp 10 cm ² 3 pieces (30 g) were boiled in 2,500 cc of the tea, and 15 g of tuna was added and cooled. The chilled solution was sieved to complete about 2,000 cc of solution.

120 cc of wheat soy sauce prepared in Example 1, 180 cc of Mirim prepared in Example 2, and 100 cc of fermented salt prepared in Example 3 were added to the 2,000 cc solution, and then boiled and cooled to complete a natural seasoning.

Example  5: Wild vegetables  Manufacture (1)

400 g of the undertreated wild vegetable was added to 400 cc of the natural seasoning prepared in Example 4, and soaked for about 5 minutes and taken out. The undertreated sanchae refers to a sanchae that has been harvested, trimmed and washed, then slightly treated to remove toxic, or soaked in salt water or rice water to remove toxicity (bitterness, astringent taste, etc.). Such undertreatment methods are well known in the art. The wild vegetables include 60 g of oak tree, 40 g of lofty tree, 40 g of rattan sprout, 40 g of green sprouts, 20 g of ogapi, 40 g of bracken, 40 g of butterbur, 40 g of ginkgo, 40 g of bamboo shoot, and 40 g of carrot (4 Serving standards).

400 g of rice was washed and poured into the rice soaked for about 1 hour, all the natural seasonings that were soaked with the wild vegetables were cooked. After the rice was almost finished, 400 g of wild vegetables, which were immersed in the natural seasoning, were taken out and steamed for about 5 minutes to complete the wild vegetables.

Example  6: Wild vegetables  Manufacture (2)

In 100 cc of the natural seasoning prepared in Example 4, 400 g of wild vegetables under-treated are dipped until the rice is completed. The wild vegetables include a mixture of 60 g of oak, 40 g of hawthorn tree, 40 g of taupe, 40 g of green sprouts, 20 g of ogapi, 40 g of bracken, 40 g of butterbur, 40 g of ginkgo, 40 g of bamboo shoot, and 40 g of carrot (4 servings) Was used.

Wash 400 g of rice, pour water and cook rice soaked for about an hour. After the rice was almost finished, 400 g of wild vegetables dipped in the natural seasoning was added and steamed for about 5 minutes to complete the wild vegetables.

Example 7 Preparation of Wild Vegetable Udon

1. Boil udon.

2. Add 7 to 11% by weight of the wheat soy sauce prepared in Example 1 to 2000 cc of the natural seasoning prepared in Example 4, and then immerse the undertreated wild vegetables for 5 minutes to soak the natural seasoning in the wild vegetables. Take out the wild vegetables and boil.

3. Put boiled udon in a container, pour the natural seasoning boiled in 1 above, and put the wild vegetables on the udon.

4. According to your preference, you can add fried powder, dried yubu, seaweed, and red pepper powder.

Example 8: Preparation of Pickles

1. Undermount

2. First pickles with 3-4% by weight of salt from wild vegetables.

3. Drain the first pickled wild vegetables.

4. Put the natural seasoning prepared in Example 4 to the extent that the first pickled wild vegetables are immersed and finished.

Example 9 Preparation of Kimchi

1. Undertreat the wild vegetables.

2. First pickles with 3-4% by weight of salt from wild vegetables.

3. Drain the first pickled wild vegetables.

4. Put the natural seasoning prepared in Example 4 to the extent that the primary pickled wild vegetables are submerged so that the seasoning is doubled in the wild vegetables.

5. Remove the wild vegetables from natural seasonings and drain.

6. Add red pepper powder, salted fish and garlic to make kimchi seasoning.

Comparative Example 1 Preparation of Regular Wild Vegetable Rice

The same method as in Preparation Example 5, except that no natural seasonings were used in the same manner, wild vegetable rice was prepared.

Then, about 1% by weight of the marinade sanchae rice prepared separately, and mixed to complete the sanchae rice.

Seasoning sauce was prepared by adding soy sauce 3 T, broth 1T, minced garlic 1t, scallion 1t, red pepper powder 0.5T, sesame seeds 1t, sesame oil 1t. (T: table spoon, t: teaspoon).

Experimental Example 1: sensory test (1)

The wild vegetable rice prepared in Examples 5 and 6 and the wild vegetable rice prepared in Comparative Example 1, a sensory test was performed.

Each man and woman trained 20, 40 trained panel members to eat the wild vegetables directly, and then the taste of the evaluation items in the following Table 1 was expressed by the five-point method to obtain the average (5 Point scale-1: very bad, 2: bad, 3: normal, 4: good, 5: very good). Appearance was higher the brighter the color of the rice, the more alive the unique color of the apricot. The flavor of wild vegetables gave a higher score as the unique flavor of wild vegetables was felt. Thus, the results obtained are shown in Table 1 below.

Evaluation item Example 5 Example 6 Comparative Example 1 Exterior
(Brightness of color) 4.15 4.03 2.25 Wild flavor 4.33 4.25 2.75 Overall preference 4.13 4.08 3.08

* Scale (1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good)

As can be seen in the experimental example, the natural seasoning according to the present invention not only improves palatability while utilizing the inherent aroma and taste of ingredients, but also contains no harmful food additives, so it can be widely used in the manufacture of well-being foods. Can be. In addition, it can be said that the addition of the natural seasoning according to the present invention at the time of cooking can produce a delicious food, it is very suitable for easy cooking.

Claims (13)

Preparing white tea, licorice, and jujube in water and boiling with a water bath to make herbal tea;
Adding shiitake and kelp to the medicinal tea and boiling, and then cooling the tuna;
A method of manufacturing a natural seasoning comprising filtering the cooled solution and adding wheat soy sauce, mirin and fermented salt,
The wheat soy sauce is a soy sauce prepared by mixing roasted crushed wheat, boiled soybeans, and rhubarb, and then fermented at 28 to 30 ° C. for 3 to 5 days, followed by fermentation with water and salt.
The mirim is a mirim prepared by mixing the rice malt made of rice flour with steamed glutinous rice, then mixed with soju and then sealed and aged,
The fermented salt is a fermented salt fermented with water and salt in a mixture of rice malt and rice made of rice flour, a method for producing a natural seasoning for producing mountain vegetables. According to claim 1, wherein the herbal tea is 0.5 to 2% by weight, licorice 0.2 to 1% by weight, jujube 0.5 to 2% by weight, and the natural seasoning is 1.0 ~ 2 weight of dry elevation with respect to 100 parts by weight of the herbal tea Part, 1.0 to 2 parts by weight of kelp, 0.5 to 1 parts by weight of tuna, 4 to 10 parts by weight of soy sauce, 6 to 10 parts by weight of Mirim, and 3 to 4 parts by weight of fermented salt. The method of claim 1, wherein the wheat soy sauce is
Roasting wheat and then grinding to a size of 1/3 to 1/5 of the grains of rice;
Mixing the roasted wheat with boiled soybeans at a ratio of 1: 0.8 to 1.2 by weight, adding 4 to 8% by weight of sulfur bacteria to the mixture and fermenting at 28 to 32 ° C. for 2 to 5 days; And
To the obtained fermented product, 1.2 to 1.8 parts by weight of water and 0.2 to 0.4 parts by weight of salt is prepared by a method comprising the step of aging for 4 to 7 months. The method of claim 1, wherein the Mirim is a steamed glutinous rice and rice malt and 1: 0.7 to 0.9 by weight ratio of the mixture and the mixture and soju 1: 0.8 to 1.2 by weight after mixing and then produced for 5 to 7 months of production How to. The fermented salt according to claim 1, wherein the fermented salt is fermented salt fermented for 7 to 12 days by mixing rice malt with rice in a 100: 5 to 10 weight ratio, and then adding 1 to 1.2 weight ratio water and 0.2 to 0.4 weight salt in the mixture. Method characterized in that. Natural seasoning for producing wild vegetable rice prepared according to any one of claims 1 to 5. Food comprising a natural seasoning for producing wild vegetable rice according to claim 6. delete The food product according to claim 7, wherein the natural seasoning is a semi-cooked food packaged separately from food ingredients for producing wild vegetables. 8. The food according to claim 7, wherein the natural seasoning for producing wild vegetables and the semi-cooked food for producing wild vegetables are separately packaged. The food according to claim 7, which is a retort rice containing a natural seasoning for producing wild vegetable rice. Step of soaking the wild vegetable in the natural seasoning for producing wild vegetable rice according to claim 6, and then pulled out so that the wild vegetable is soaked in the wild vegetable:
When the rice is cooked and steamed, the method of producing a wild vegetable rice comprising the step of putting the simple van sanchae steamed. The method according to claim 12, wherein the natural seasoning remaining after soaking the simple van wild vegetable is used as rice when the rice is cooked.