KR101257903B1 - Walunt boiled method of manufacture - Google Patents

Walunt boiled method of manufacture Download PDF

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KR101257903B1
KR101257903B1 KR1020110069014A KR20110069014A KR101257903B1 KR 101257903 B1 KR101257903 B1 KR 101257903B1 KR 1020110069014 A KR1020110069014 A KR 1020110069014A KR 20110069014 A KR20110069014 A KR 20110069014A KR 101257903 B1 KR101257903 B1 KR 101257903B1
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walnut
weight
mixing
prepared
turmeric
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KR20130008324A (en
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김이빈
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김이빈
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

껍질을 제거한 호두 알맹이를 끓는 물에 세척 및 소독한 후 건져 망에 펼쳐 열풍으로 급건조하는 호두준비단계, 상기 호두 준비 단계의 준비된 호두, 잣 및 땅콩을 혼합하는 견과 혼합단계, 매운 고추, 생강, 양파, 대파, 마늘, 울금 및 다시마를 물에 넣고 끓여 건더기는 걸러 육수를 제조하는 육수제조단계, 상기 제조된 육수, 물엿, 간장, 식초 및 매실농축액을 혼합하여 조미액을 제조하는 조미액 제조단계 및 상기 제조한 조미액을 가열한 후, 견과혼합단계에서의 혼합된 견과와 건조된 울금을 조미액에 투입하여 코팅한 후, 조미액이 코팅된 견과 및 울금를 체에 걸러 열풍건조하는 코팅단계를 포함하여 이루어지는 것이다.The walnut kernels with their shells removed are washed and sterilized in boiling water and then dried over a net to prepare a walnut for rapid drying with hot air, a nut mixing step for mixing the prepared walnuts, pine nuts and peanuts, spicy pepper, ginger, The broth production step of preparing onions, leeks, garlic, turmeric and kelp in water to boil and filter the seasoning, the seasoning solution preparation step of preparing seasoning liquid by mixing the prepared broth, syrup, soy sauce, vinegar and plum concentrate After the prepared seasoning liquid is heated, the mixed nut and dried turmeric in the nut mixing step is added to the seasoning liquid and coated, and then the coating step of filtering the seasoned liquid and turmeric through a sieve and hot-air drying.

Description

호두조림의 제조방법 {WALUNT BOILED METHOD OF MANUFACTURE}Method of manufacturing walnut stew {WALUNT BOILED METHOD OF MANUFACTURE}

껍질을 제거한 호두 알맹이를 끓는 물에 세척 및 소독한 후 건져 망에 펼쳐 열풍으로 급건조하는 호두준비단계, 상기 호두 준비 단계의 준비된 호두, 잣 및 땅콩을 혼합하는 견과 혼합단계, 매운 고추, 생강, 양파, 대파, 마늘, 울금 및 다시마를 물에 넣고 끓여 건더기는 걸러 육수를 제조하는 육수제조단계, 상기 제조된 육수, 물엿, 간장, 식초 및 매실농축액을 혼합하여 조미액을 제조하는 조미액 제조단계 및 상기 제조한 조미액을 가열한 후, 견과혼합단계에서의 혼합된 견과와 건조된 울금을 조미액에 투입하여 코팅한 후, 조미액이 코팅된 견과 및 울금를 체에 걸러 열풍건조하는 코팅단계를 포함하여 이루어지는 것이다.The walnut kernels with their shells removed are washed and sterilized in boiling water and then dried over a net to prepare a walnut for rapid drying with hot air, a nut mixing step for mixing the prepared walnuts, pine nuts and peanuts, spicy pepper, ginger, The broth production step of preparing onions, leeks, garlic, turmeric and kelp in water to boil and filter the seasoning, the seasoning solution preparation step of preparing seasoning liquid by mixing the prepared broth, syrup, soy sauce, vinegar and plum concentrate After the prepared seasoning liquid is heated, the mixed nut and dried turmeric in the nut mixing step is added to the seasoning liquid and coated, and then the coating step of filtering the seasoned liquid and turmeric through a sieve and hot-air drying.

급속한 경제성장에 따른 국민 생활수준의 향상과 식생활의 서구화로 인해 암, 동맥경화, 비만, 당뇨 등과 같은 성인병의 발생률이 급격하게 증가하고 있다. 이와 더불어 생활수준의 질적 향상, 소비구조의 고급화, 다양화는 식생활의 질적 향상 추구의 요인이 되었으며, 그에 따라 전통식품과 자연식품에 대한 가치와 선호도가 높아졌다. 또한, 과거에는 식품에 대한 인식이 식품 고유의 영양학적 특성과 맛, 색, 향기, 질감 등의 기호적 특성중심이었으나, 최근에는 생체방어, 생체항상성 유지, 생체리듬조절, 질병회복, 노화방지 등의 생리적 특성까지도 포괄하는 넓은 범위로 전개되고 있다.Due to the rapid economic growth, the improvement of national living standards and the westernization of diet have led to a rapid increase in the incidence of adult diseases such as cancer, arteriosclerosis, obesity and diabetes. In addition, the improvement of the standard of living, the enhancement of the consumption structure, and the diversification have contributed to the pursuit of improving the quality of the diet, thereby increasing the value and preference for traditional and natural foods. In addition, in the past, the perception of food was centered on the food's own nutritional characteristics and taste characteristics such as taste, color, fragrance, and texture. It is being developed in a wide range to cover the physiological properties of

현대인들의 삶의 질 추구, 생명 연장 등의 목적으로 건강에 대한 관심이 증가함에 따라 기능성 식품의 가치가 상승하고 있으며, 그에 따라 노화를 방지하고 성인병을 예방하는 등의 기능성 식품으로서의 가치를 지닌 호두에 대한 가치가 높아가고 있다.As the interest in health has increased for the purpose of pursuing the quality of life and extending the life of modern people, the value of functional foods is increasing, and accordingly, the value of functional foods such as preventing aging and adult diseases The value for this is increasing.

호두에는 불포화지방의 일종인 오메가 3 지방이 많이 함유되어 있으며, 주성분은 알파-리놀렌산이다. 또한, 단백질, 비타민 B1, 비타민 B2 등이 풍부하여 식용과 약용으로 많이 쓰인다. 종자는 그대로 먹기도 하고 제사용, 과자, 술안주, 요리에도 이용하며, 호두기름은 식용 외에도 화장품이나 향료의 혼합물로서 활용한다. 호두 기름의 약리효과는 기름에 함유된 혼합 지방산이 체중의 증가를 촉진시켜 혈청 알부민의 함유량을 높이지만 혈액의 콜레스테롤을 비교적 감소시킨다고 알려져 있다.Walnuts contain a lot of omega-3 fats, a type of unsaturated fat, and the main ingredient is alpha-linolenic acid. In addition, it is rich in protein, vitamin B1, vitamin B2, etc. It is widely used for food and medicinal use. Seeds can be eaten as it is, or used for rituals, snacks, snacks, and cooking. Walnut oil is used as a mixture of cosmetics and spices in addition to food. The pharmacological effect of walnut oil is known to increase the content of serum albumin by increasing the weight of the mixed fatty acids contained in the oil, but relatively reduced blood cholesterol.

그러나 종래의 호두 소비를 살펴보면 과자와 기름 및 아이스크림에 한정적으로 사용되고 최근에 이르러 호두를 이용한 강정이 특허출원되어 있으며, 한국공개특허 제2000-0066517호(견과류의 가공방법), 한국공개특허 제2010-0048340호(박피된 견과류의 맛과 보존성 향상을 위한 제조방법), 한국공개특허 제2008-0079539호(호두강정 및 그 제조방법)이 공개된 바 있으나, 상기의 건들은 강정 형태의 것으로서 기름기가 많은 호두를 기름에 튀겨낸 과정이 있는 것으로 호두 본래의 맛을 느낄 수 없음은 물론 기름의 산화로 인하여 깔끔한 맛을 느낄 수 없으며, 제조과정이 필요 이상으로 복잡한 단점이 있다.However, the conventional walnut consumption is limited to confectionery, oil, and ice cream, and recently, a patent application has been applied for Gangjeong using walnuts. Korean Patent Publication No. 2000-0066517 (Nuts Processing Method), Korean Patent Publication No. 2010- 0048340 (manufacturing method for improving the taste and preservation of peeled nuts), Korean Patent Publication No. 2008-0079539 (walnut gangjeong and its manufacturing method) has been disclosed, but the above cases are in the form of gangjeong as greasy There is a process of walnut fried in oil, not only can not feel the original taste of walnut, but also because of the oxidation of the oil can not feel a neat taste, the manufacturing process has a complex disadvantage than necessary.

본 발명은 호두의 소비 촉진을 위해 다양한 식품으로 호두의 사용도를 높일 수 있도록 하며, 호두의 고소한 맛과 영양분을 유지시키는 호두조림을 제조하는데 목적이 있다.The present invention is to improve the use of walnuts in various foods to promote the consumption of walnuts, and an object of the walnut stew to maintain the savory taste and nutrients of walnuts.

또한, 기름을 사용하지 않고 호두조림을 제조함으로써 호두 본연의 맛과 깔끔한 맛을 느낄 수 있는 호두조림을 제조하는데 목적이 있다.In addition, there is an object to produce a walnut stew that can feel the natural taste and a neat taste of walnut by preparing walnut stew without using oil.

껍질을 제거한 호두 알맹이를 끓는 물에 세척 및 소독한 후 건져 망에 펼쳐 열풍으로 급건조하는 호두준비단계, 상기 호두 준비 단계의 준비된 호두, 잣 및 땅콩을 혼합하는 견과 혼합단계, 매운 고추, 생강, 양파, 대파, 마늘, 울금 및 다시마를 물에 넣고 끓여 건더기는 걸러 육수를 제조하는 육수제조단계, 상기 제조된 육수, 물엿, 간장, 식초 및 매실농축액을 혼합하여 조미액을 제조하는 조미액 제조단계 및 상기 제조한 조미액을 가열한 후, 견과혼합단계에서의 혼합된 견과와 건조된 울금을 조미액에 투입하여 코팅한 후, 조미액이 코팅된 견과 및 울금를 체에 걸러 열풍건조하는 코팅단계를 포함하여 이루어지는 것을 특징으로 한다.The walnut kernels with their shells removed are washed and sterilized in boiling water and then dried over a net to prepare a walnut for rapid drying with hot air, a nut mixing step for mixing the prepared walnuts, pine nuts and peanuts, spicy pepper, ginger, The broth production step of preparing onions, leeks, garlic, turmeric and kelp in water to boil and filter the seasoning, the seasoning solution preparation step of preparing seasoning liquid by mixing the prepared broth, syrup, soy sauce, vinegar and plum concentrate After the prepared seasoning liquid is heated, the mixed nut and dried turmeric in the nut mixing step is coated to the seasoning liquid, and then the coating step of hot air drying the sieve coated nut and turmeric through a sieve It is done.

또한, 상기 견과 혼합단계는 호두 80~90중량%, 잣 5~15중량% 및 땅콩 1~10중량%를 혼합하는 것을 특징으로 한다.In addition, the nut mixing step is characterized in that the walnut 80 to 90% by weight, pine nuts 5 to 15% by weight and peanuts 1 to 10% by weight.

또한, 조미액 제조단계는 육수 45~55중량%, 물엿 15~25중량%, 간장 20~30중량%, 식초 1~10중량% 및 매실농축액 5~10중량%를 혼합하는 것을 특징으로 한다.In addition, the seasoning solution manufacturing step is characterized by mixing 45 to 55% by weight broth, 15 to 25% by weight syrup, 20 to 30% by weight soy sauce, 1 to 10% by weight vinegar and 5 to 10% by weight of plum concentrate.

본 발명은 상술한 바와 같이, 종래의 제한적인 호두의 가공화에 있어서, 호두 조림으로 호두를 사용함으로써 호두의 사용도를 높일 수 있으며, 호두의 고소한 맛과 영양분을 유지시키는 호두조림을 제조할 수 있다는 효과가 있다.As described above, in the conventional limited processing of walnuts, the use of walnuts can be increased by using walnuts as a walnut stew, and walnut stew can be prepared to maintain a nutty taste and nutrients. There is an effect.

또한 호두의 본연의 맛과 이와 혼합되는 잣과 땅콩의 고소한 맛과, 기름이 첨가되지 않는 조미액의 감칠맛이 더해져 호두조림의 맛을 더욱 풍부하게 할 수 있으며, 지방질로 인해 쉽게 산화되는 호두 및 이와 혼합되는 잣과 땅콩의 표면을 조미액이 코팅시켜 공기와의 접촉을 차단하여 상온에서도 장기간 보관할 수 있으며, 호두 본연의 맛과 깔끔한 맛을 느낄 수 있다는 효과가 있다.In addition, the natural taste of walnuts, the nutty taste of pine nuts and peanuts mixed with it, and the savory taste of non-oiled seasoning can be added to enhance the taste of canned walnuts. The surface of the pine nuts and peanuts are coated with seasoning liquid, which blocks the contact with air, so that they can be stored for a long time even at room temperature.

도 1은 본 발명에 따른 호두조림의 제조방법에 대한 개략적인 제조공정도1 is a schematic manufacturing process diagram for the manufacturing method of walnut stew according to the present invention

본 발명에 따른 호두조림의 제조방법에 대해 도면을 참조하여 상세히 설명한다.With reference to the drawings with respect to the manufacturing method of walnut stew according to the present invention will be described in detail.

도 1은 본 발명에 따른 호두조림의 제조방법에 대한 개략적인 제조공정도가 도시된 것으로서, 본 발명에 따른 호두조림은 호두준비단계, 견과 혼합단계, 육수제조단계, 조미액 제조단계, 코팅단계로 이루어져 있다.1 is a schematic manufacturing process diagram showing a manufacturing method of walnut stew according to the present invention, walnut stew according to the present invention consists of a walnut preparation step, nut mixing step, broth preparation step, seasoning solution preparation step, coating step have.

먼저, 호두를 준비한다.First, prepare walnuts.

상기 호두준비단계는 호두의 딱딱한 겉껍질을 제거한 후, 알맹이를 끓는 물에 2~3초 동안 데쳐 세척 및 소독한 후 이를 건져 망에 펼쳐 열풍으로 급건조하는 단계이다.The walnut preparation step is a step of removing the hard shell of the walnut, washing and disinfecting the kernels in boiling water for 2 to 3 seconds and then drying them in a net to dry them by hot air.

이는 호두는 지방이 많고 산화되기 쉽기 때문에 사용 전에 호두의 겉껍질을 제거하는 것이 바람직하다.It is desirable to remove the walnut's husk before use because walnuts are fat and easy to oxidize.

껍질을 제거한 호두를 본래의 크기대로 사용해도 되지만, 호두의 크기를 1/2 또는 1/4의 크기로 등분하여 사용하는 것이 바람직한데, 호두의 본래 크기대로 조림을 제조할 경우, 외관은 미려하더라도 호두가 커 씹는 질감을 저해하게 되어 크기를 상기와 같이 잘라 호두조림을 사용하는 것이 바람직하다.Although the peeled walnuts can be used to their original size, it is preferable to divide the size of the walnuts into 1/2 or 1/4 sized pieces. It is preferable to use walnut stew to cut the size as described above because the walnut is inhibited chewing texture.

상기 호두를 끓는 물에 2~3초 동안 데쳐 호두의 표면에 묻어 있는 이물질을 제거하며, 미세한 균을 제거하기 위해 살균 소독할 수 있다.Boil the walnut in boiling water for 2-3 seconds to remove foreign substances on the surface of the walnut, can be sterilized and sterilized to remove microorganisms.

상기 호두를 끓는 물에 데쳐 건진 후 망에 펼쳐 호두의 내부 수분을 제거하도록 열풍으로 급건조하여 호두를 준비한다.The walnuts are boiled in boiling water, dried, and then spread in a net to rapidly dry them with hot air to remove the internal moisture of the walnuts.

견과혼합단계는 상기 호두 준비 단계를 통해 준비된 호두와 잣 및 탈피한 땅콩을 혼합하는 단계로서, 호두 80~90중량%, 잣 5~15중량% 및 땅콩 1~10중량%를 혼합한다.Nut mixing step is a step of mixing the walnut and pine nuts and shelled peanuts prepared through the walnut preparation step, walnut 80 to 90% by weight, pine nuts 5 to 15% by weight and peanuts 1 to 10% by weight.

상기 호두만을 조림을 제조할 경우 호두의 고소한 맛에 잣과 땅콩을 첨가하여 호두조림의 고소한 맛을 더욱 풍부하게 하여 잣과 땅콩의 특유의 고소한 맛까지 더해져 다양한 맛을 느낄 수 있도록 하며, 씹는 질감도 잣과 땅콩이 향상시켜 호두조림의 맛을 더욱 향상시킬 수 있다. When only the walnuts are cooked, the pine nuts and peanuts are added to the walnut's savory flavor to further enrich the savory taste of the walnut stew, adding to the peculiar taste of the pine nuts and peanuts, so that various flavors can be felt. Pine nuts and peanuts can be improved to improve the taste of walnut stew.

육수제조단계는 매운 고추, 생강, 양파, 대파, 울금, 마늘 및 다시마를 물에 넣고 끓여 건더기는 걸러 육수를 제조하는 단계로서, 물 100중량부에 대하여 매운 고추 15~20중량부, 생강 5~10중량부, 양파 10~20중량부, 대파 10~20중량부, 마늘 8~15중량부, 울금 5~10중량부 및 다시마 10~20중량부를 혼합하여 끓여 육수를 제조한다.The broth production step is to prepare the broth by filtering hot peppers, ginger, onions, green onions, turmeric, garlic, and kelp in boiling water, and filtering them. 15 to 20 parts by weight of hot peppers and 5 to 5 parts of ginger 10 parts by weight, onion 10-20 parts by weight, leek 10-20 parts by weight, garlic 8-15 parts by weight, turmeric 5-10 parts by weight and kelp 10-20 parts by weight to prepare a broth.

상기 매운 고추와 생강의 매운맛과 칼칼한 맛과 양파와 대파 및 마늘의 시원한 맛과 다시마의 감칠맛이 더해진 육수를 제조하여 호두 조림의 맛을 더욱 풍부하게 하도록 한다.The hot and salty taste of the spicy pepper and ginger and the cool taste of onions, green onions and garlic and the savory taste of kelp are added to make the rich flavor of walnut stew.

상기 울금은 생강과의 식물인 울금(Curcuma longa Linne)의 덩이뿌리를 그대로 또는 주피를 제거하고 쪄서 말린 것을 말하며, 울금은 기를 소통시키고 혈액순환을 도와 생리통, 생리불순, 옆구리통증을 치료하고 토혈, 코피, 피오줌을 치료하고, 정신을 맑게 하며 흉복부가 그득한 것을 없애주고 담즙분비 촉진과 담낭결석을 치료하는 것으로 알려져 있다. [출처] 울금 [鬱金 ] | 네이버 백과사전The turmeric refers to a tube of root of Curcuma longa Linne, which is a plant of the ginger family, as it is removed or steamed. It is known to treat nosebleeds and pissing, to clear the mind, to remove the chest abdomen, to promote bile secretion and to treat gallbladder stones. [Source] Turmeric [鬱 金] | Naver Encyclopedia

상기 울금은 편으로 썰어 말린 것을 사용하는 것이 바람직하며, 육수의 맛과 향을 더욱 풍부하게 하여 호두 조림의 맛을 더욱 풍부하게 할 수 있다.The turmeric is preferably sliced and dried to one side, it is possible to further enrich the taste and flavor of the walnut stew by further enriching the taste and aroma of the broth.

조미액 제조단계는 상기 육수제조단계에서 제조된 육수, 물엿, 간장, 식초 및 매실농축액을 혼합하여 조미액을 제조하는 단계로서, 육수 45~55중량%, 물엿 15~25중량%, 간장 20~30중량%, 식초 1~10중량% 및 매실농축액 5~10중량%를 혼합하여 제조된다.Seasoning solution manufacturing step is to prepare the seasoning solution by mixing the broth, syrup, soy sauce, vinegar and plum concentrate prepared in the broth production step, 45-55% by weight, 15-25% by weight starch, 20-30% by weight of soy sauce It is prepared by mixing%, vinegar 1-10% by weight and plum concentrate 5-10% by weight.

상기의 야채로 제조된 육수에 물엿을 첨가하여 호두조림의 윤기를 부여하며, 간장과 식초를 첨가하여 호두조림의 맛을 부여하며, 매실농축액의 새콤달콤한 맛에 더불어 소화작용이 있다고 알려져 있어 호두조림의 소화력을 향상시키고, 살균작용으로 제조된 호두조림이 미생물에 의해 쉽게 상하는 것을 예방할 수 있도록 한다.Adding starch syrup to the broth made with the above vegetables gives the luster of walnut stew, adds soy sauce and vinegar to give the taste of walnut stew, and it is known to have digestive action along with the sweet and sour taste of plum concentrate. To improve the digestibility of the walnut, sterilized walnut stew can be prevented from being easily damaged by microorganisms.

코팅단계는 상기 제조한 조미액을 110~120℃로 가열한 후, 견과혼합단계에서 혼합된 견과 및 건조된 울금을 조미액에 투입하여 5초 동안 코팅한 후 견과와 울금을 체에 걸러 열풍으로 건조하여 호두조림을 제조하는 단계이다.In the coating step, the prepared seasoning liquid is heated to 110 ~ 120 ℃, and the nuts and dried turmeric mixed in the nut mixing step is added to the seasoning liquid and coated for 5 seconds, and the nut and turmeric are filtered through a sieve and dried by hot air This step is to prepare the walnut stew.

상기 코팅단계에서 혼합된 견과와 건조된 울금의 바람직한 혼합율은 혼합된 견과 100중량부에 대하여 울금 5중량부를 혼합하는 것이 바람직하다. The preferred mixing ratio of the nuts and dried turmeric mixed in the coating step is preferably mixed 5 parts by weight of turmeric with respect to 100 parts by weight of mixed nuts.

상기 울금이 견과와 같이 조미액에 코팅되어 제조된 호두조림의 맛과 향을 더욱 풍부하게 할 수 있다.The turmeric can be further enriched with the taste and aroma of the walnut stew prepared by coating the seasoning liquid, such as nuts.

상기 조린 견과를 체에 걸러 열풍으로 건조함으로써 혼합된 견과의 표면에 있는 수분을 제거함으로써 보존성을 향상시킬 수 있으며, 견과의 과육이 눅눅하지 않고 바삭한 형태로 호두조림을 제조할 수 있다.The stewed nuts are sieved through a sieve and dried by hot air to remove moisture on the surface of the mixed nuts, thereby improving preservation, and the walnut stew can be prepared in a crunchy form without being puffy.

상기와 같이 제조된 호두조림은 기름이 첨가되지 않은 조미액으로 호두조림을 제조하여 깔끔하며 고소한 맛을 느낄 수 있도록 하며, 보존성을 향상시킬 수 있는 호두조림을 제조할 수 있다. The walnut stew prepared as described above may be prepared with walnut stew with seasoning solution without oil, so that the walnut stew can be tasted and taste improved, and walnut stew can be improved.

이하, 본 발명을 실시예를 들어 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Examples.

실시예.Example.

1. 호두준비단계1. Walnut preparation stage

호두의 겉껍질을 제거한 후 1/2등분으로 나눈 후 끓는 물에 2초간 데쳐 낸 후, 망에 펼쳐 열풍으로 급건조한다.After removing the shell of walnuts, divide into 1/2 equal parts, boil in boiling water for 2 seconds, and then spread in a net and rapidly dry with hot air.

2. 견과혼합단계2. Nut Mixing Step

상기 호두준비단계를 통해 준비된 호두 85중량%, 잣 10중량% 및 탈피한 땅콩 5중량%로 혼합하여 견과를 준비한다.The nut is prepared by mixing 85% by weight of walnuts prepared through the walnut preparation step, 10% by weight of pine nuts and 5% by weight of peeled peanuts.

3. 육수제조단계3. Stock production stage

물 100중량부에 대하여 매운 고추 15중량부, 생강 5중량부, 양파 10중량부, 대파 10중량부, 마늘 8중량부, 울금 10중량부 및 다시마 20중량부를 혼합하여 끓인 후, 건더기를 건져내어 육수를 제조한다.15 parts by weight of spicy pepper, 5 parts by weight ginger, 10 parts by weight onion, 10 parts by weight leek, 8 parts by weight garlic, 10 parts by weight turmeric and 20 parts by weight kelp are mixed and boiled Prepare the broth.

4. 조미액 준비단계4. Seasoning preparation stage

상기 육수제조단계를 통해 제조된 육수 50중량%, 물엿 20중량%, 간장 20중량%, 식초 5중량% 및 매실농축액 5중량%를 혼합하여 조미액을 준비한다.50% by weight, 20% by weight of starch syrup, 20% by weight of soy sauce, 5% by weight of vinegar and 5% by weight of plum concentrate prepared by the broth preparation step are prepared to prepare a seasoning solution.

5. 코팅단계5. Coating step

상기 조미액 준비단계를 통해 준비된 조미액을 110℃로 가열한 후, 견과혼합단계에서의 혼합된 견과 100중량부에 대하여 건조된 울금 5중량부를 조미액에 투입하여 5초 동안 혼합된 견과를 코팅한 후, 체에 걸러 이를 열풍 건조시켜 호두조림을 제조한다.After heating the seasoning liquid prepared by the seasoning liquid preparation step to 110 ℃, to 5 parts by weight dried turmeric with respect to 100 parts by weight of the mixed nuts in the nut mixing step to coat the mixed nuts for 5 seconds, Sieve and hot air dried to prepare walnut stew.

상기와 같은 방법으로 제조된 호두조림은 호두의 본연의 맛과 이와 혼합되는 잣과 땅콩의 고소한 맛과, 매운 고추 등으로 제조된 육수에 물엿, 간장 및 식초를 혼합하여 이루어진 조미액의 감칠맛이 더해져 호두조림의 맛을 더욱 풍부하게 할 수 있으며, 지방질로 인해 쉽게 산화되는 호두 및 이와 혼합되는 잣과 땅콩의 표면을 조미액이 코팅시켜 공기와의 접촉을 차단하여 상온에서도 장기간 보관할 수 있다.The walnut stew prepared by the method described above has the natural flavor of walnuts, the savory taste of pine nuts and peanuts mixed with the walnuts, and the savory taste of the seasoning solution made by mixing syrup, soy sauce and vinegar with broth made from spicy peppers. The taste of stewed foods can be made more abundant, and seasoning liquid is coated on the surface of walnut, which is easily oxidized due to fat, and pine nuts and peanuts mixed with it, and can be stored at room temperature for a long time.

본 발명의 권리범위가 상기 실시예에 국한되어 정해지는 것은 아니며, 하나의 예시로 제시된 것으로 호두조림을 제조할 수 있다.The scope of the present invention is not limited to the above embodiments, but may be prepared by walnut stew as shown as an example.

또한, 당업자로서는 본 발명의 사상과 범주를 벗어나지 않는 범위 내에서 다양하게 변형, 변경 및 치환할 수 있다. In addition, those skilled in the art can variously modify, change, and substitute without departing from the spirit and scope of the present invention.

Claims (3)

껍질을 제거한 호두 알맹이를 끓는 물에 세척 및 소독한 후 건져 망에 펼쳐 열풍으로 급건조하는 호두준비단계;
상기 호두 준비 단계의 준비된 호두, 잣 및 땅콩을 혼합하는 견과 혼합단계;
매운 고추, 생강, 양파, 대파, 마늘, 울금 및 다시마를 물에 넣고 끓여 건더기는 걸러 육수를 제조하는 육수제조단계;
상기 제조된 육수, 물엿, 간장, 식초 및 매실농축액을 혼합하여 조미액을 제조하는 조미액 제조단계; 및
상기 제조한 조미액을 가열한 후, 견과혼합단계에서의 혼합된 견과와 건조된 울금을 조미액에 투입하여 코팅한 후, 조미액이 코팅된 견과 및 울금를 체에 걸러 열풍건조하는 코팅단계;
를 포함하여 이루어지는 것을 특징으로 하는 호두조림의 제조방법.
Walnut preparation step of washing and disinfecting the peeled walnut kernels in boiling water and then scooped out in a net to dry rapidly with hot air;
A nut mixing step of mixing the prepared walnuts, pine nuts and peanuts of the walnut preparation step;
A broth manufacturing step of preparing a broth by filtering hot peppers, ginger, onions, green onions, garlic, turmeric, and kelp into water;
A seasoning solution manufacturing step of preparing a seasoning liquid by mixing the prepared broth, syrup, soy sauce, vinegar and plum concentrate; And
A heating step of heating the prepared seasoning liquid, and then mixing the mixed nuts and dried turmeric in the nut mixing step into the seasoning liquid and then coating the seasoning liquid coated nuts and turmeric with a sieve and hot-air drying;
Method for producing walnut stew, characterized in that comprises a.
제1항에 있어서, 상기 견과 혼합단계는 호두 80~90 중량%, 잣 5~15 중량% 및 땅콩 1~10중량%를 혼합하는 것을 특징으로 하는 호두조림의 제조방법.
The method of claim 1, wherein the nut mixing step of walnut stew, characterized in that for mixing 80 to 90% by weight of walnuts, 5 to 15% by weight of pine nuts and 1 to 10% by weight of peanuts.
제1항에 있어서, 조미액제조단계는 육수 45~55중량%, 물엿 15~25중량%, 간장 20~30중량%, 식초 1~10중량% 및 매실농축액 5~10중량%를 혼합하는 것을 특징으로 하는 호두조림의 제조방법.




According to claim 1, The seasoning solution manufacturing step is characterized by mixing 45 to 55% by weight broth, 15 to 25% by weight starch syrup, 20 to 30% by weight soy sauce, 1 to 10% by weight vinegar and 5-10% by weight of plum concentrate Method of preparing walnut stew to be.




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Publication number Priority date Publication date Assignee Title
KR101346788B1 (en) 2012-10-24 2014-01-07 주식회사 에스지푸드 Laver ganggeong and manufacturing methods thereof

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Publication number Priority date Publication date Assignee Title
KR20020083057A (en) * 2001-04-25 2002-11-01 김원태 Method of manufacturing mixed gangjung (rice cake, fruit flavored jelly or syrup, seaweed)
KR20080079539A (en) * 2007-02-27 2008-09-01 양회경 Walnut ganjeong and the manufacturing method thereof
KR100869408B1 (en) * 2008-03-04 2008-11-21 백석문화대학 산학협력단 The manufacturing method of the walnut dried and seasoned with korean hot pepper paste having plum

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020083057A (en) * 2001-04-25 2002-11-01 김원태 Method of manufacturing mixed gangjung (rice cake, fruit flavored jelly or syrup, seaweed)
KR20080079539A (en) * 2007-02-27 2008-09-01 양회경 Walnut ganjeong and the manufacturing method thereof
KR100869408B1 (en) * 2008-03-04 2008-11-21 백석문화대학 산학협력단 The manufacturing method of the walnut dried and seasoned with korean hot pepper paste having plum

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101346788B1 (en) 2012-10-24 2014-01-07 주식회사 에스지푸드 Laver ganggeong and manufacturing methods thereof

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