KR101429691B1 - Cooking process of mustard pickles mixed soybean sauce - Google Patents

Cooking process of mustard pickles mixed soybean sauce Download PDF

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KR101429691B1
KR101429691B1 KR1020120135105A KR20120135105A KR101429691B1 KR 101429691 B1 KR101429691 B1 KR 101429691B1 KR 1020120135105 A KR1020120135105 A KR 1020120135105A KR 20120135105 A KR20120135105 A KR 20120135105A KR 101429691 B1 KR101429691 B1 KR 101429691B1
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soy sauce
parts
weight
sauce
leaf
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KR20140067620A (en
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윤영학
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(주)로가닉
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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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  • Life Sciences & Earth Sciences (AREA)
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  • Soy Sauces And Products Related Thereto (AREA)

Abstract

본 발명은 고춧가루, 액젓, 마늘, 생강 등이 포함되지 않고 간장, 설탕, 식초 만으로 갓김치를 제조함에 따라 그 과정이 간단해 누구나 손쉽게 제조해 하루나 이틀 뒤 곧바로 취식이 가능하고, 매운맛이 나지 않아 남녀노소 누구나 취식이 가능할 뿐만 아니라 장기간 보관이 가능한 간장 갓김치의 제조방법에 관한 것이다.
본 발명의 바람직한 일 실시예에 따른 간장 갓김치의 제조방법은 갓 4500 내지 5500 중량부를 소금에 절이는 갓 절임단계와, 상기 갓 절임단계에서 절여진 갓을 흐르는 물에 4회 내지 5회 세척한 뒤 물기를 제거해 담아놓는 갓 세척단계와, 간장 450 내지 550 중량부, 설탕 450 내지 550 중량부 및 식초 450 내지 550 중량부를 섞어 10 내지 20분간 끓여낸 뒤 식혀 준비하는 간장용액 제조단계와, 상기 갓 세척단계에서 준비된 갓에 상기 간장용액 제조단계에서 제조된 간장용액을 부어 갓에 맛이 배어나도록 24시간 내지 48시간 숙성하는 갓 숙성단계가 포함되는 것을 특징으로 한다.The present invention does not include red pepper powder, fish sauce, garlic, ginger, etc., and the process is simple by manufacturing soybean paste, sugar, and vinegar with only the need to make mustard kimchi, so that anyone can easily prepare it and eat it immediately after a day or two, The present invention also relates to a method for producing a soy sauce leaf mustard which can be stored for a long period of time.
According to a preferred embodiment of the present invention, there is provided a method for preparing a liver-leaf-leaf-leaf-shaped kimchi according to the present invention, comprising the steps of freshly picking salted salty leaves 4500 to 5500 parts by weight, washing the salted salted leaves 4 to 5 times, , 450 to 550 parts by weight of soy sauce, 450 to 550 parts by weight of sugar, and 450 to 550 parts by weight of vinegar are mixed and boiled for 10 to 20 minutes, and then cooled and prepared to prepare a soy sauce solution. And a freshly aging step in which the soy sauce solution prepared in the preparation step of the soy sauce solution is poured into the prepared sauce so that the sauce is aged for 24 to 48 hours so that the sauce can be tasted.

Description

간장 갓김치의 제조방법{COOKING PROCESS OF MUSTARD PICKLES MIXED SOYBEAN SAUCE}TECHNICAL FIELD [0001] The present invention relates to a soy sauce leaf mustard,

본 발명은 간장 갓김치의 제조방법에 관한 것으로 더욱 상세하게는 고춧가루, 액젓, 마늘, 생강 등이 포함되지 않고 간장, 설탕, 식초만으로 갓김치를 제조함에 따라 그 과정이 간단해 누구나 손쉽게 제조해 하루나 이틀 뒤 곧바로 취식이 가능하고, 매운맛이 나지 않아 남녀노소 누구나 취식이 가능할 뿐만 아니라 장기간 보관이 가능한 간장 갓김치의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for manufacturing a liver-leaf-leaf mustard, and more particularly, it relates to a method for manufacturing a liver-leaf-leaf mustard by using a soy sauce, a sugar, and a vinegar without the red pepper powder, To a method for producing soy sauce mustard kimchi which can be taken immediately and can not be spicy and which can be stored for a long period of time.

갓은 배추과의 채소로 서늘한 기후에서 잘 자라며 잎의 모양이나 색깔이 다른 여러 가지가 있다. 보통 많이 재배하는 종류는 김치를 담는 돌산 갓과 김장의 양념으로 사용하는 얼청 갓이 있는데 봄, 가을로 재배가 가능하지만 가을에 재배하는 것이 수월하고 김치를 담기에 적절해 가을 재배를 많이 하는 편이다.Gad is a cabbage vegetable that grows well in cool climates and has many different shapes and colors of leaves. The most commonly cultivated species are Dolsan Gad, which is used for Kimchi, and Driftwood, which is used as Kimjang seasoning. It is possible to cultivate in spring and autumn, but it is easy to grow in autumn and it is suitable for adding Kimchi. .

돌산 갓을 이용해 제조되는 돌산갓김치는 돌산 갓과 파에 고춧가루, 마늘, 생강, 멸치액젓과 생새우를 함께 갈아 만든 양념을 섞어 버무린 김치인데 갓 특유의 매운맛과 젓갈의 잘 삭은 맛이 입맛을 돋워주며 가을에 담가 먹는 계절 김치이다.Dolsan Gass Kimchi, made with Dolsan Gad, is a mixture of Dolsan Gap and Parsley with garlic, ginger, anchovy sauce and raw shrimp seasoned with a mixture of seasoning and spicy taste of freshly pungent flavor and salty taste of salted fish. It is seasonal kimchi which is eaten in fall.

그런데 이와 같은 종래의 갓김치의 경우 첨가되는 재료의 양이 많고 시큼한 맛이 나도록 장시간 익혀야 제맛이 나기 때문에 제조과정이 어렵고 발효과정이 오래 걸리는 단점이 있었다. 또한 고추가루 첨가로 인해 어느 정도의 매운맛이 나기 때문에 어린이나 노약자와 같이 매운 음식을 잘 먹지못할 경우 취식이 어려운 문제점이 있었다.However, in the case of such a conventional ground mustard butter, there is a disadvantage that it takes a long time to prepare a large amount of material to be added and a sour taste, so that the preparation process is difficult and the fermentation process takes a long time. In addition, the addition of red pepper to a certain degree of spicy taste, such as children and elderly people to eat spicy food is difficult to eat food was difficult.

특허문헌 1 : 대한민국 특허등록공보 제10-1020514호(2011.03.02.등록)Patent Document 1: Korean Patent Registration No. 10-1020514 (registered on Mar. 2, 2011) 특허문헌 2 : 대한민국 특허공개공보 제10-2009-0091517호(2009.08.28.등록)Patent Document 2: Korean Patent Laid-Open Publication No. 10-2009-0091517 (registered on Aug. 28, 2009)

따라서 전술한 본 발명의 목적은 고춧가루, 액젓, 마늘, 생강 등이 포함되지 않고 간장, 설탕, 식초만으로 갓김치를 제조함에 따라 그 과정이 간단해 누구나 손쉽게 제조해 하루나 이틀 뒤 곧바로 취식이 가능하고, 매운맛이 나지 않아 남녀노소 누구나 취식이 가능할 뿐만 아니라 장기간 보관이 가능한 간장 갓김치의 제조방법을 제공하는 것이다.Therefore, the object of the present invention is to provide a method for preparing mustard kimchi using only soy sauce, sugar, and vinegar without the red pepper powder, fish sauce, garlic, ginger and the like. The process is simple and can be easily prepared by anyone, The present invention also provides a method of manufacturing a soy sauce lamb kimchi which can be cooked and stored for a long period of time.

전술한 본 발명의 목적은 갓 4500 내지 5500 중량부를 소금에 절이는 갓 절임단계와, 상기 갓 절임단계에서 절여진 갓을 흐르는 물에 4회 내지 5회 세척한 뒤 물기를 제거해 담아놓는 갓 세척단계와, 간장 450 내지 550 중량부, 설탕 450 내지 550 중량부 및 식초 450 내지 550 중량부를 섞어 10 내지 20분간 끓여낸 뒤 식혀 준비하는 간장용액 제조단계와, 상기 갓 세척단계에서 준비된 갓에 상기 간장용액 제조단계에서 제조된 간장용액을 부어 갓에 맛이 배어나도록 24시간 내지 48시간 숙성하는 갓 숙성단계가 포함되는 것을 특징으로 하는 간장 갓김치의 제조방법을 제공함에 의해 달성된다.It is an object of the present invention to provide a method for the preparation of a beverage, which comprises the steps of freshly picking salted salty 4500 to 5500 parts by weight of salty leaves, washing fresh salted salty leaves 4 to 5 times, , 450 to 550 parts by weight of soy sauce, 450 to 550 parts by weight of sugar, and 450 to 550 parts by weight of vinegar are mixed and boiled for 10 to 20 minutes and then prepared for cooling; and a step for preparing the soy sauce solution Wherein the soybean paste is aged for 24 to 48 hours so that the soy sauce solution prepared in the step (1) is poured into the poured oat flakes.

본 발명의 바람직한 특징에 따르면 전술한 갓 숙성단계가 종료된 후 갓을 낱장으로 분리해 내어 조약돌이 깔린 접시 위에 올려 취식하는 것으로 한다.According to a preferred aspect of the present invention, after the above-described freshly ripening step is completed, the freshly cut lobster is cut into a single piece and placed on a plate covered with a pebble.

이상에서와 같은 본 발명의 바람직한 일 실시예에 따른 간장 갓김치의 제조방법은 고춧가루, 액젓, 마늘, 생강 등이 포함되지 않고 간장, 설탕, 식초만으로 갓김치를 제조함에 따라 그 과정이 간단해 누구나 손쉽게 제조해 하루나 이틀 뒤 곧바로 취식이 가능하고, 매운맛이 나지 않아 남녀노소 누구나 취식이 가능할 뿐만 아니라 장기간 보관이 가능한 탁월한 효과를 갖는다.As described above, the method of manufacturing a soy sauce leaf mustard according to one preferred embodiment of the present invention does not include red pepper powder, fish sauce, garlic, ginger, etc., and the process is simple by producing soy sauce, sugar, One day or two days later, it is possible to eat immediately, and it is not spicy, and it is not only possible for everyone to eat, but also for long-term storage.

도 1은 본 발명의 일 실시예에 따른 간장 갓김치의 제조방법에 대한 순서도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a soy sauce leaf mustard according to an embodiment of the present invention; FIG.

도 1에는 본 발명의 일 실시예에 따른 간장 갓김치의 제조방법에 대한 순서도가 도시된다.
FIG. 1 is a flowchart illustrating a method for manufacturing a soy sauce leaf mustard according to an embodiment of the present invention.

본 발명의 바람직한 일 실시예에 따른 간장 갓김치의 제조방법은 갓 4500 내지 5500 중량부를 소금에 절이는 갓 절임단계와, 상기 갓 절임단계에서 절여진 갓을 흐르는 물에 4회 내지 5회 세척한 뒤 물기를 제거해 담아놓는 갓 세척단계와, 간장 450 내지 550 중량부, 설탕 450 내지 550 중량부 및 식초 450 내지 550 중량부를 섞어 10 내지 20분간 끓여낸 뒤 식혀 준비하는 간장용액 제조단계와, 상기 갓 세척단계에서 준비된 갓에 상기 간장용액 제조단계에서 제조된 간장용액을 부어 갓에 맛이 배어나도록 24시간 내지 48시간 숙성하는 갓 숙성단계가 포함된다.
According to a preferred embodiment of the present invention, there is provided a method for preparing a liver-leaf-leaf-leaf-shaped kimchi according to the present invention, comprising the steps of freshly picking salted salty leaves 4500 to 5500 parts by weight, washing the salty leaves 4 to 5 times, , 450 to 550 parts by weight of soy sauce, 450 to 550 parts by weight of sugar, and 450 to 550 parts by weight of vinegar are mixed and boiled for 10 to 20 minutes, and then cooled and prepared to prepare a soy sauce solution. And a freshly aging step in which the soy sauce solution prepared in the above step of preparing the soy sauce solution is poured into the prepared mustard to mature for 24 to 48 hours so that the flavor of the bean sauce is enhanced.

여기서 갓 절임단계는 누렇게 변색 된 겉임을 뜯어내고 흙과 같은 이물질이 제거되도록 깨끗하게 씻어낸 다음 소금이 풀어진 물에 반나절에서 하루 담궈 절여주는 단계이다.
Here, the freshly pickled stage is to remove the yellow discolored outer surface, wash it clean to remove dirt, and soak it in salt water for half a day.

갓 절임이 종료되면 갓 세척단계에서는 소금기가 빠지도록 흐르는 물에 4회 내지 5회 정도 세척하고 채에 받쳐 물기를 제거한 뒤 소쿠리나 그릇에 담아놓는다.
After the pickle is finished, wash it 4 to 5 times in flowing water so that salty water is removed in the freshly washed stage, remove the water, and place it in a colander or a bowl.

갓 세척단계가 종료되면 간장용액 제조단계에서는 용기 내에 간장 450 내지 550 중량부, 설탕 450 내지 550 중량부 및 식초 450 내지 550 중량부가 섞이도록 부어 10 내지 20분간 끓여낸 뒤 식혀 준비하는데, 이때 기호에 따라 다진 마늘이라 생강 등이 더 포함될 수 있다.
When the freshly washing step is finished, 450-550 parts by weight of soy sauce, 450-550 parts by weight of soy sauce, and 450-550 parts by weight of vinegar are poured into the container in the preparation step of the soy sauce solution and boiled for 10-20 minutes. Chopped garlic may contain ginger and more.

간장용액 제조단계가 종료되면 갓 숙성단계에서는 전술한 갓 세척단계에서 준비된 갓에 간장용액 제조단계에서 제조된 간장용액을 부어 갓에 맛이 배어나도록 24시간 내지 48시간 숙성한다. 숙성이 종료되어 취식시에는 갓을 낱장으로 분리해 내어 조약돌이 깔린 접시 위에 올려 취식한다.
When the soy sauce solution preparation step is completed, the soy sauce solution prepared in the step of preparing the soy sauce solution is poured into the shrimp prepared in the shrimp washing step in the fresh shrimp step, and aged for 24 to 48 hours so that the shrimp is boiled in the shrimp. At the end of the ripening, remove the guts into a sheet and put it on a plate covered with pebbles.

이하에는 본 발명의 바람직한 일 실시예에 따른 간장 갓김치의 제조방법에 대해 상세하게 설명하면 다음과 같다.
Hereinafter, a method for manufacturing a soy sauce leaf mustard according to a preferred embodiment of the present invention will be described in detail.

갓 5000 중량부를 소금에 한나절 동안 절인 다음 흐르는 물에 5회 세척한 뒤 물기를 제거해 담아 놓는다. 그런 다음 간장 500 중량부, 설탕 500 중량부 및 식초 500 중량부를 섞어 15 분간 끓여낸 뒤 식혀 준비한다.Freshly 5,000 parts of salt is pickled in salt for one day, washed five times in flowing water, and the water is removed. 500 parts by weight of soy sauce, 500 parts by weight of sugar, and 500 parts by weight of vinegar are mixed and boiled for 15 minutes, followed by cooling.

그런 다음 준비된 갓에 간장용액 부어 갓에 맛이 배어나도록 24시간 숙성하며 숙성이 종료되면 낱장으로 분리해 조약돌이 준비된 접시 위에 놓고 취식한다.
Then, pour the soy sauce solution into the prepared mustard and mature it for 24 hours so that the taste can be eaten. When the fermentation is completed, it is separated into a single sheet and placed on a cobblestone plate.

본 발명은 특허청구범위에서 청구하는 청구의 요지를 벗어나지 않고도 당해 기술분야에서 통상의 지식을 가진 자에 의하여 다양하게 변경 실시될 수 있으므로, 본 발명의 기술보호범위는 상술한 특정의 바람직한 실시예에 한정되지 않는다.It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It is not limited.

Claims (2)

갓 4500 내지 5500 중량부를 소금에 절이는 갓 절임단계(S101);
상기 갓 절임단계에서 절여진 갓을 흐르는 물에 4회 내지 5회 세척한 뒤 물기를 제거해 담아놓는 갓 세척단계(S103);
간장 450 내지 550 중량부, 설탕 450 내지 550 중량부 및 식초 450 내지 550 중량부를 섞어 10 내지 20분간 끓여낸 뒤 식혀 준비하는 간장용액 제조단계(S105); 및
상기 갓 세척단계에서 준비된 갓에 상기 간장용액 제조단계에서 제조된 간장용액을 부어 갓에 맛이 배어나도록 24시간 내지 48시간 숙성하는 갓 숙성단계(S107);가 포함되는 것을 특징으로 하는 간장 갓김치의 제조방법.Freshly pickling step (S101) of salting 4500 to 5500 parts by weight of salt;
A step (S103) of washing the freshly washed ginseng in the freshly picking step four to five times with water flowing thereon and removing the water after removing it;
450 to 550 parts by weight of soy sauce, 450 to 550 parts by weight of sugar, and 450 to 550 parts by weight of vinegar are mixed and boiled for 10 to 20 minutes, followed by preparing a soy sauce solution (S105); And
(S107) in which the soy sauce solution prepared in the step of preparing the soy sauce solution is poured into the shampoo prepared in the fresh shampooing step to mature the shampoo for 24 to 48 hours so that the flavor of the shampoo is evacuated. Gt; 삭제delete
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109043419A (en) * 2018-08-15 2018-12-21 李淑娟 A kind of pickling mustard and preparation method thereof
KR101971159B1 (en) 2018-02-06 2019-04-22 여수시 Manufacturing method for low salt leaf-mustard Kimchi and low salt leaf-mustard Kimchi by the method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090091517A (en) * 2008-02-25 2009-08-28 이형재 Kimchi with groundsel and manufacturing process thereof
KR101020514B1 (en) 2010-09-13 2011-03-09 김남례 Mulberryleaves pickled kimchi and manufacturing method for the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090091517A (en) * 2008-02-25 2009-08-28 이형재 Kimchi with groundsel and manufacturing process thereof
KR101020514B1 (en) 2010-09-13 2011-03-09 김남례 Mulberryleaves pickled kimchi and manufacturing method for the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101971159B1 (en) 2018-02-06 2019-04-22 여수시 Manufacturing method for low salt leaf-mustard Kimchi and low salt leaf-mustard Kimchi by the method
CN109043419A (en) * 2018-08-15 2018-12-21 李淑娟 A kind of pickling mustard and preparation method thereof

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