KR101236907B1 - Foods using by Plum-pine needles or Plum-pine buds mixing composition and the manufacturing method thereof - Google Patents

Abstract

The present invention makes a mixed composition by combining wormwood, Korean traditional Jocheong, Kochujang, Doenjang, Cheonggukjang, etc., with mugwort as a main material, using a plum-pine leaf mixed composition or a plum-songsun mixed composition (hereinafter abbreviated as "plum blossom song"). It relates to a food using a plum song with a unique color, aroma and taste and a manufacturing method thereof.

Plum song-mugwort composition by the food and plum method according to the present invention, plum song jam, plum song Omi jam, plum song Omi red pepper paste, plum song grains Omi red pepper paste, plum song miso, plum song egg paste In addition, according to Maehwa Song Cheonggukjang, the production of over-produced plums increases the profits of farmers and contains various nutrients, and it is effective for pine needles, pine needles, abdominal pain, vomiting, etc. By using food to provide the effect that can be easily and easily ingested beneficial ingredients in the human body contained in plum, pine needles or pine shoots, and wormwood.

In addition, by making the best gochujang, doenjang, and cheongukjang with unique color, aroma and taste, Korea's representative fermented foods are introduced in a new style on the world food stage, providing a foundation for globalization.

Plum pine, pine needles, pine cone, plum pine-wormwood mixed composition, plum pine jam, plum pine omi jam, plum pine omi pepper paste, plum pine roe, red pepper paste, plum pine soybean paste, plum pine egg ssamjang, plum pine cheonggukjang

Description

Foods using plum blossoms and manufacturing method thereof Plum Plum pines or Plum-pine buds mixing composition and the manufacturing method

The present invention makes a mixed composition by combining wormwood, Korean traditional Jocheong, Kochujang, Doenjang, Cheonggukjang, etc., with mugwort as a main material, using a plum-pine leaf mixed composition or a plum-songsun mixed composition (hereinafter abbreviated as "plum blossom song"). It relates to a food using a plum song with a unique color, aroma and taste and a manufacturing method thereof.

Pine needles are a symbol of fire lords. Pine leaves and pine needles are known to have been known as good perceptions since they have been effective in the human body since they have cleared brain functions and strengthened the heart. Pine needles contain various nutrients such as vitamins A, C, K, chlorophyll, calcium, and iron, and are also excellent protein sources that contain all eight essential amino acids that are impossible to synthesize in the body.

In addition, pine needles are effective in high blood pressure, myocardial infarction, etc. because it lowers cholesterol levels in the body, expands peripheral nerves, and increases the secretion of hormones.

In addition, pine needles contain glycokinin, a component that lowers blood sugar levels, which helps with diabetes and is rich in vitamin C and iron, which is good for anemia. In addition, pine needles are effective in removing nicotine poison, a harmful tobacco substance, and enhancing digestive function.

In addition, it makes hair grow black and white hair into black hair, and it is effective in preventing aging, such as brightening eyes and ears.

On the other hand, Songsoon (松 소나무) refers to the tender shoots of newly sprouted pine trees at the end of the branches in spring.Songsoon's efficacy as a tonic for gastrointestinal diseases and neuralgia is good for stroke, hypertension, migraine and heart disease, and clears blood. It is known that the effect on blood vessels is great for blood vessel disease.

On the other hand, plum is excellent in sterilization and fatigue recovery, and contains abundant citric acid and malic acid which promote calcium absorption, so it is very effective for modern people suffering from nervousness and insomnia due to high consumption of calcium due to stress.

The effect of promoting the calcium absorption of the plum can promote the absorption of a large amount of calcium contained in the pine needles.

In addition, the sour taste of plum affects the digestive organs, causing the digestive juices to be released from the stomach, duodenum, and the like. In addition, the plum has the effect of promoting and normalize the secretion of gastric juice, showing efficacy in both excess acid and indigestion of the stomach has the effect of eliminating gastrointestinal disorders.

In addition, if you eat a lot of meat and instant food, the constitution is acidic, and when the body is acidic, symptoms such as headache, dizziness, insomnia, fatigue, etc. are easily manifested. It can be kept slightly alkaline by preventing it from tilting.

Mugwort is one of the perennial herb belonging to the Asteraceae, and in addition to mugwort, A. montana, A. lavandulaefolia, and A. rubripes are also called mugwort. You can feel the spring by boiling soup with young shoots in early spring and make rice cakes.

As we can see from the Korean national myth that bears became human after eating 1 bunch of mugwort and 20 garlic, mugwort has long been regarded as a plant with mysterious effects. Mugwort is also used as a medicine, also called wormwood, and the stem and leaves are cut and dried in the shade before and after, called hae-ae (艾), and used for abdominal pain, vomiting, and hemostasis. Also do. Only dried leaves are called Yeopyeop (艾葉), and the slightly injured wounds are applied with the juice of the leaves. It grows on sunny roadsides, meadows, mountains and fields all over Korea. In the old days, dried wormwood were burned on a fire to chase away various insects, especially mosquitoes, that fly in the summer, and dried wormwood at home to prevent ghosts from entering the house.

However, pine needles, pine shoots, and wormwood having the above-described effects are not common in foods, and in order to improve the interests and research and development of pine needles, pine shoots, and wormwood, the pine needles, pine shoots, and mugwort are used. The situation is racing to study how to eat more easily and easily.

The present invention has been made to solve the above problems, by increasing the profits of the production farm by mass production of over-produced plums and contains various nutritional ingredients, pine needles or pine needles effective for high blood pressure, myocardial infarction, diabetes, etc. Providing foods using the wormwood, which is effective for the abdominal pain, vomiting, etc., to provide foods using the plum pine pine, pine needles or pine shoots, and wormwood, which can be easily and easily ingested with beneficial ingredients to the human body. For that purpose.

According to the present invention, a method of preparing a food using a plum song according to the present invention is carried out by mixing the plum fruit and sugar from which the seeds are removed in a 1: 1 weight ratio and aging for 3 to 6 months, and then separating the plum fruit and plum liquid and pulverizing the plum fruit flesh. Preparing a; Washing and grinding pine needles or pine shoots, mixed with the plum liquid at 1: 2 parts by weight to ferment for 1 to 3 months to prepare pine needles or pine shoots; Mixing the plum fruit flesh extract and the pine needles or pine shoots in a weight ratio of 70:30 or 60:40 and then boiling to a boiling point to produce a plum-pine needles mixed composition or a plum-songsun blend composition; Washing and grinding wormwood in a 1: 1 weight ratio with the plum liquid to ripen for 1 to 3 months to prepare wormwood liquor; Mixing the plum-pine leaf mixed composition or the plum-songsun mixed composition and mugwort liquor in an 85:15 weight ratio, then boil to the boiling point to produce a plum pine-mugwort mixture composition is characterized in that it is made sequentially.

In addition, the food production method using a plum pine according to the present invention is characterized by producing a plum pine jam by mixing the plum pine-mugwort composition and the crude syrup or sugar in a 60:40 weight ratio and then preparing a jam.

In addition, the food manufacturing method using a plum pine according to the present invention is characterized by producing 1 to 2 parts by weight of red pepper paste with respect to 100 parts by weight of the plum pine jam to prepare plum pine omi jam.

In addition, the food manufacturing method using the plum pine according to the present invention is characterized by producing a plum pine omechujang by mixing 80 to 20 parts by weight of the plum pine jam and 20 to 80 parts by weight of red pepper paste.

In addition, the food manufacturing method using the plum pine according to the present invention is 30 parts by weight of plum plum grains made by 0.5 to 1.5mm size by subdividing the plum pine jam 30 parts by weight, kochujang 40 parts by weight, and the plum flesh of claim 1 It is characterized by producing a plum pine grain Omi red pepper paste by mixing.

In addition, the food manufacturing method using a plum pine according to the present invention is characterized by producing a plum pine miso by mixing the plum pine jam and miso in a 70:30 weight ratio.

In addition, the food production method using the plum pine according to the present invention is characterized by producing a plum pine grains ssamjang by mixing the plum pine grains Omi pepper and miso in a 70:30 weight ratio.

In addition, the food manufacturing method using the plum song according to the present invention is characterized by producing a plum song Cheonggukjang or plum song Omi Cheonggukjang by mixing the plum song jam or the plum song Omi jam and Cheonggukjang powder in a 50:50 weight ratio. .

In addition, the food using the plum pine according to the present invention, the plum pine-mug mixed composition, plum pine jam, plum pine Omi jam, plum pine Omi red pepper paste prepared by the above manufacturing method, plum pine grain Omi red pepper paste, plum pine Doenjang, Maehwasong Ral Ssamjang, and Maehwasong Cheonggukjang.

Plum song-mugwort composition by the food and plum method according to the present invention, plum song jam, plum song Omi jam, plum song Omi red pepper paste, plum song grains Omi red pepper paste, plum song miso, plum song egg paste In addition, according to Maehwa Song Cheonggukjang, the production of over-produced plums increases the profits of farmers and contains various nutrients, and it is effective for pine needles, pine needles, abdominal pain, vomiting, etc. By using food to provide the effect that can be easily and easily ingested beneficial ingredients in the human body contained in plum, pine needles or pine shoots, and wormwood.

In addition, by making the best gochujang, doenjang, and cheongukjang with unique color, aroma and taste, Korea's representative fermented foods are introduced in a new style on the world food stage, providing a foundation for globalization.

Hereinafter, a food and a manufacturing method using the plum pine according to the present invention will be described in detail.

According to the present invention, a method of preparing a food using a plum song according to the present invention is carried out by mixing the plum fruit and sugar from which the seeds are removed in a 1: 1 weight ratio and aging for 3 to 6 months, and then separating the plum fruit and plum liquid and pulverizing the plum fruit flesh. Preparing a; Washing and grinding pine needles or pine shoots, mixed with the plum liquid at 1: 2 parts by weight to ferment for 1 to 3 months to prepare pine needles or pine shoots; Mixing the plum fruit flesh extract and the pine needles or pine shoots in a weight ratio of 70:30 or 60:40 and then boiling to a boiling point to produce a plum-pine needles mixed composition or a plum-songsun blend composition; Washing and grinding wormwood in a 1: 1 weight ratio with the plum liquid to ripen for 1 to 3 months to prepare wormwood liquor; Mixing the plum-pine leaf mixed composition or the plum-songsun mixed composition and mugwort fraction in an 85:15 weight ratio, and then boil to the boiling point to produce a plum pine-mugwort mixture composition characterized in that it is made sequentially.

According to this, after washing the plums first, the seeds are separated and removed, and the sugar flesh is mixed in a 1: 1 weight ratio of sugar, put into a container such as a jar and aged for 3 to 6 months, and then the solid and liquid phases are separated, respectively. And the plum liquid.

Next, pine needles or pine shoots are collected from wild pines, washed and crushed, mixed with the plum liquid prepared above in a 1: 2 part by weight to ferment for 1-3 months to make pine needles or pine shoots.

Next, the plum and flesh extract and the pine needles or pine shoots are mixed in a weight ratio of 70:30 or 60:40 and then boiled to a boiling point to make the plum-pine needles mixed composition or the plum-songsun blend composition. Hereinafter, the plum-pine leaf mixed composition or the plum-songsun mixed composition is abbreviated as "plum blossom". The plum pine can be used as a food such as tea raw materials as it is, and can be used as a mixed composition with other food.

Next, the wormwood is washed and pulverized and mixed with the plum liquid in a 1: 1 weight ratio to mature for 1 to 3 months to make wormwood liquor.

Finally, the plum pine and the mugwort liquor are mixed in a weight ratio of 85:15 and then boiled to a boiling point to make the plum pine-mugwort mixture composition. The plum pine-mugwort composition is more salty taste when added to the salt of some sun salt. In addition, it can be used as a raw material such as tea raw materials, as in the plum pine, it can be used as a mixed composition with other food.

According to the present invention it can be utilized in a variety of foods, such as by using the maehwa pine-mug mixed composition prepared by the above method.

One. Plum song  jam

Food manufacturing method using a plum pine according to the present invention is characterized by producing a plum pine jam by mixing the plum pine-mugwort composition and the crude syrup or sugar in a 60:40 weight ratio.

According to this, a jam is made using the plum pine-mugwort mixture composition, and the plum pine-mugwort mixture is mixed with crude syrup or sugar and boiled over low heat until jelly is made to make the plum pine jam. do. The plum pine jam is completed with one food, but can be mixed with another food to make a mixed composition. When the composition is mixed with other foods, the ratio of crude syrup or sugar is added or subtracted according to the use of the composition.

2. Plum song Omi Jam

Food production method using a plum song according to the present invention is characterized by producing 1 to 2 parts by weight of red pepper paste with respect to 100 parts by weight of the plum pine jam to produce plum pine omi jam.

According to this, when the plum pine jam is completed, 1 to 2% by weight of red pepper paste of the plum pine jam weight is mixed to make the plum pine omi jam. The plum pine Omi jam is a sour and sour taste of the plum or sugar, bitter taste of mugwort, spice of red pepper paste, spicy flavor of kochujang, scent of the scent of the brush and the aroma of the brush has a very unique color, aroma and taste.

The jams of the world so far are made only with sweetness. In the plum song Omi jam, the spicy taste of red pepper paste plays a unique role like Jimmy in the taste of plum song jam. . This is like the role of red pepper paste in bibimbap.

3. Plum song Omi red pepper paste

The food production method using the plum pine according to the present invention is characterized by producing a plum pine Omi pepper paste by mixing 80 to 20 parts by weight of the plum pine jam and 20 to 80 parts by weight of red pepper paste.

According to this, when the plum pine jam was completed, as shown in Example 1 of the plum pine Omi red pepper paste, the plum pine jam and red pepper paste 80:20, 65:35, 50:50, 35:65, It was prepared by mixing in 20:80 weight ratio, and each product of different weight ratio makes grade 5 red pepper paste with different spicy taste. For convenience, these names were called Halla, Geography, Seorak, Geumgang, and Baekdu. You can eat immediately by mixing the plum pine jam and red pepper paste, but when fermented for 2 to 3 months, the deeper taste is more preferred.

The plum pine Omi red pepper paste has a different spicy taste according to the weight ratio of red pepper paste and can be freely selected and used according to usage and preference because the functionality and palatability are increased by mixing plum, pine needle or pine shoot, and mugwort with the existing red pepper paste.

<Table 1> Example 1 of plum pine Omi Gochujang

turn designation Plum Song Jam
(weight%) Kochujang
(weight%) English name Spicy grade One Halla 80 20 S (Soft) Mild spicy 2 geography 65 35 SM Slightly spicy 3 Seorak 50 50 M (Middle) Hot 4 Geumgang 35 65 HM Quite spicy 5 Baekdu 20 80 H (Hot) Very spicy

4. Plum song  Eggs Omi red pepper paste

According to the present invention, a method of preparing a food using a plum song is carried out by mixing 30 parts by weight of the plum song jam, 40 parts by weight of kochujang, and plum meat grains prepared in 0.5 to 1.5 mm by subdividing the plum flesh. Eggs are characterized by producing Omi pepper paste.

According to this, the plum flesh grains are first washed by washing the plums first, and then separated and removed seeds, the plum flesh is mixed in a 1: 1 weight ratio of sugar and put in a container such as a jar aged for 3 to 6 months and then separated from the solid and liquid By making each of the plum flesh and the plum liquid and subdividing the plum flesh is made to a size of 0.5 ~ 1.5mm. In addition, the plum pulp grains may be replaced with the water pulp grains made by the above-described method using a water pickle instead of the plum flesh.

Unlike conventional bibimbap kochujang, the plum pine Omi red pepper paste has spicy, sour, sweet, bitter, and salty Omi (五味) function so that the plum pine grain Omi red pepper paste is used as bibimbap red pepper paste for its unique flavor and The taste of chewing plum meat grains or water-pickled egg grains, which are well ripened together with other ingredients in bibimbap, gives a very mysterious aesthetic and can raise bibimbap to a higher level. You will be able to contribute greatly. If it is necessary to fit the taste of foreigners who do not like spicy or unfamiliar with the spicy taste, simply adjusting the ratio of the plum pine jam and red pepper paste can be made flexible.

5. Plum song  Miso

Food production method using a plum pine according to the present invention is characterized by producing a plum pine miso by mixing the plum pine jam and miso in a 70:30 weight ratio.

According to this, it is preferable to use the well-aged traditional thing of the miso, and the plum pine miso of the unique taste of the taste and aroma of the plum, pine needles or pine shoots, mugwort combined with the taste of traditional miso.

Usually, traditional doenjang is too salty to be harmful to the human body when excessively ingested. The maehwasong doenjang not only solves the overly salty problem of the existing doenjang, but also improves its taste to make palate miso which is beneficial to the taste and human body. It is very tasty to use it as a ssamjang with seasoning.

6. Plum song  Grain ssamjang

Food production method using a plum pine according to the present invention is characterized by producing a plum pine grain ssamjang by mixing the plum pine grains Omi red pepper paste and miso in a 70:30 weight ratio.

According to this, it is preferable to use a well-aged tradition of the miso, and the plum song grains combine the taste of Omi red pepper paste with the taste of the miso to become the best ssamjang with a very special taste. When the plum song grains eat ssamjang, garlic, ginger, sesame oil and a little seasoning is added to the richer taste.

7. Plum song  Cheonggukjang

Food production method using a plum song according to the present invention is characterized by producing a plum song Cheonggukjang or plum song Omi Cheonggukjang by mixing the plum song jam or the plum song Omi jam and Cheonggukjang powder in a 50:50 weight ratio.

According to this, the purpose of ingesting the Cheonggukjang powder to improve its taste by improving the taste and at the same time also ingest the beneficial ingredients of plum, pine needles or pine shoots, mugwort.

On the other hand, the food using the plum pine according to the present invention is a plum pine-mugwort composition, plum pine jam, plum pine omi jam, plum pine omichi pepper paste, plum pine grains Omi red pepper paste prepared by the above methods Doenjang, Maehwasong Ral Ssamjang, and Maehwasong Cheonggukjang.

It will be described below in more detail through Example 2 of manufacturing a plum pine jam by the food production method using a plum pine according to the present invention. However, these Example 2 are for illustrating this invention, and this invention is not limited by these Examples.

Example  2

1. After washing the plums clean, cut them into the appropriate size, mix and remove the seeds, remove the plum fruit and sugar in a 1: 1 weight ratio, put them in containers such as jars and mature them for 3 months, then separate the solid and liquid liquids. Prepared plum liquid and pulverized the plum flesh to prepare a plum fruit flesh liquid.

2. Next, pine needles were collected from wild pine, washed, crushed and mixed with the previously prepared plum liquid at 1: 2 parts by weight in a container such as a jar and fermented for 1 month to prepare pine needle liquid.

3. Next, the plum fruit flesh and the pine needles were mixed in a weight ratio of 70:30 and then boiled to boiling point to prepare a plum song.

4. Next, the collected mugwort was washed and pulverized, mixed with the plum liquid in a 1: 1 weight ratio, put into containers such as jars, and aged for one month to prepare a mugwort liquor.

5. Next, the plum pine and the mugwort liquor were mixed in a 85:15 weight ratio, and then boiled to a boiling point to prepare a plum pine-wormwood mixed composition.

6. Add 6kg of the plum pine-mugwort composition prepared through the above process into 4kg of the crude syrup and mix it and boil it over low heat until it becomes a jelly state.

Experimental Example  1: Clinical survey

Using the plum pine jam prepared in Example 2, the blood circulation is not smooth, so that the hands and feet often go away (group 1) and the people who usually complain of indigestion (group 2), respectively. Thirty males and thirty females aged 20 to 50 years of age were examined for improving blood circulation, promoting digestion, and improving health status.

The eating of the plum pine jam was eaten on the bread for breakfast every morning for 3 months, so that the limbs of the limbs for group 1 and group 2 of the test subjects were improved or indigestion was improved. And, in general, a survey was conducted on overall health improvement. The degree of effect was responded according to the 7-point method, that is, 1 had no effect, 3 had some effect, 5 had excellent effect, and 7 had excellent effect. Are averaged and are shown in Table 2.

<Table 2>

Group / take effect Improved blood circulation Promote digestion Improvement of health Group 1 5.7 - 6.2 Group 2 - 5.9 6.0

According to the experimental results, among the test subjects eating the plum pine jam according to the present invention, group 1 had many limbs and limbs disappeared, group 2 had a bitter and painful symptoms and both group 1 and group 2 were improved. Answered to the question that the overall health status improved, such as head clearer and less fatigue, the plum pine jam prepared by the food manufacturing method using the plum pine according to the present invention is the efficacy of the pine needles, plums, and mugwort It has been confirmed that it has an excellent effect of smoothing blood circulation, promoting digestion, and improving overall health during eating.

Experimental Example  2 : Sensory test

The sensory test was performed by the sensory test personnel by 20 persons of children aged 8 to 18 years of age who are eating a lot of jam mainly by using the plum pine jam prepared in Example 2 . After tasting the plum pine jam or tasting by applying on bread, the inspection was performed for taste, aroma, and palatability through a survey. The seven-point method was used for the degree of effect as described above, and the numerical values are shown in <Table 3>.

<Table 3>

flavor 5.9 incense 6.0 Purity 6.1

According to the experimental results, children and adolescents who eat the plum jam prepared by the food production method using the plum song according to the present invention were found to be very preferred in taste, aroma and palatability. In particular, unlike common jams using only fruits, pine needles and mugwort ingredients were added, and they were found to be not too sweet and soft pine needles and mugwort flavor.

What has been described above is only an embodiment for carrying out a food and a manufacturing method using a plum pine according to the present invention, the present invention is not limited to the above-described embodiment, as claimed in the following claims Without departing from the gist of the invention, anyone of ordinary skill in the art to which the present invention will have the technical spirit of the present invention to the extent that various modifications can be made.

Claims (11)

Preparing the plum fruit flesh liquor by mashing the plum meat and the plum liquid after aging for 3 to 6 months by mixing 1: 1 weight ratio of the removed plum fruit and sugar; Washing and grinding pine needles or pine shoots, mixed with the plum liquid at 1: 2 parts by weight to ferment for 1 to 3 months to prepare pine needles or pine shoots; Mixing the plum fruit flesh extract and the pine needles or pine shoots in a weight ratio of 70:30 or 60:40 and then boiling to a boiling point to produce a plum-pine needles mixed composition or a plum-songsun blend composition; Washing and grinding wormwood in a 1: 1 weight ratio with the plum liquid to ripen for 1 to 3 months to prepare wormwood liquor; Foods using plum pine, characterized in that the step of mixing the plum-pine leaf mixed composition or plum-songsun mixed composition and mugwort powder in a 85:15 weight ratio and then boiling to boiling point to prepare a plum pine-mugwort mixture composition Manufacturing method. The method of claim 1, The method of producing a food using a plum pine, characterized in that the plum pine-mug mixed composition and the crude syrup or sugar in a 60:40 weight ratio to prepare a jam to produce a plum pine jam. 3. The method of claim 2, 1 to 2 parts by weight of red pepper paste is mixed with 100 parts by weight of the plum pine jam to prepare a plum pine omi jam. 3. The method of claim 2, The method of producing a food using a plum pine, characterized in that to produce a plum pine Omi pepper paste by mixing 80 to 20 parts by weight of the plum pine jam and 20 to 80 parts by weight of red pepper paste. 3. The method of claim 2, The plum pine jam 30 parts by weight, kochujang 40 parts by weight, plum fruit flesh granulated into 0.5 ~ 1.5mm size by subdividing the plum flesh 30 plum parts of plum pine grains to prepare Omi pepper paste Manufacturing method of food. 3. The method of claim 2, The method of manufacturing a food using a plum pine, characterized in that to prepare a plum pine miso by mixing the plum pine jam and miso in a 70:30 weight ratio. The method of claim 5, The method of producing a food using a plum pine, characterized in that the plum pine grains are mixed with Omi red pepper paste and miso in a 70:30 weight ratio. The method of claim 3, The method of producing a food using a plum song, characterized in that to prepare a plum song Cheonggukjang or plum song Omi Cheonggukjang by mixing the plum song jam or the plum song Omi jam and Cheonggukjang powder in a 50:50 weight ratio. A food using a plum song, characterized in that produced by any one of claims 1 to 7. delete Food using a plum song, characterized in that produced by the manufacturing method of claim 8.