KR101486986B1 - Composition for persimmons chutney - Google Patents
Composition for persimmons chutney Download PDFInfo
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- KR101486986B1 KR101486986B1 KR20130009877A KR20130009877A KR101486986B1 KR 101486986 B1 KR101486986 B1 KR 101486986B1 KR 20130009877 A KR20130009877 A KR 20130009877A KR 20130009877 A KR20130009877 A KR 20130009877A KR 101486986 B1 KR101486986 B1 KR 101486986B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
본 발명은 단감처트니용 조성물에 관한 것으로, 더욱 상세하게는 단감퓨레, 백김치, 빨강 파프리카, 사과, 파, 콩물, 삭힌고추, 무, 소금물, 백김치 국물, 적양파피클, 단감피클, 말린단감, 오렌지과육, 향신료 및 첨가제로 이루어진다.
상기의 조성물로 이루어진 단감처트니용 조성물은 우수한 맛을 나타내며, 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양성분이 풍부하게 함유된 단감처트니용 조성물을 제공한다.The present invention relates to a composition for persimmon chutney, and more particularly to a composition for persimmon chutney, which comprises a sweet persimmon puree, a white kimchi, a red paprika, an apple, a bean curd, a bean curd, Flesh, spices and additives.
The composition for a sweet persimmon chutney comprising the above-described composition exhibits an excellent taste and provides a sweet persimmon chutney composition rich in nutritional components such as vitamins A, B, C, pectin and carotenoid.
Description
본 발명은 단감처트니용 조성물에 관한 것으로, 더욱 상세하게는 우수한 맛을 나타내며, 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양성분이 풍부하게 함유된 단감처트니용 조성물을 제공하는 것이다.
The present invention relates to a composition for sweet persimmon chutney, and more particularly, to a composition for sweet persimmon chitin which has an excellent taste and is rich in nutritional components such as vitamins A, B, C, pectin and carotenoid.
본 발명은 단감처트니용 조성물에 관한 것으로, 더욱 상세하게는 우수한 맛을 나타내며, 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양성분이 풍부하게 함유된 단감처트니용 조성물을 제공하는 것이다.The present invention relates to a composition for sweet persimmon chutney, and more particularly, to a composition for sweet persimmon chitin which has an excellent taste and is rich in nutritional components such as vitamins A, B, C, pectin and carotenoid.
감나무 속 식물은 약 190종으로서 관목성, 교목성, 낙엽성 및 상록성 등이 있는데 이들은 대부분 온대지방보다 열대 또는 아열대 지방에 분포되어 있으며 우리나라의 경우 주로 남해안 및 중남부 내륙 지방에 집중되어 분포하고 있다.There are about 190 species of persimmon plants. They are shrubs, arboreal, deciduous, and evergreen. Most of them are distributed in tropical or subtropical regions than in temperate regions. In Korea, they are mainly concentrated in the southern coast and inland region of central and southern part.
단감(Diospyros kaki T.)은 당도가 높아 우리나라 사람들이 좋아하는 과일 중의 하나로 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양성분이 풍부하게 함유되어 있을 뿐만 아니라, 무기질과 식이섬유를 풍부하게 함유하고 있다.Diospyros kaki T. is one of the favorite fruits of our country because of its high sugar content. It is rich in nutrients such as vitamins A, B, C, pectin and carotenoid. It also contains minerals and dietary fiber .
단감에는 포도당 및 과당 등의 당류가 풍부하여 유산균의 에너지원으로 작용할 뿐만 아니라 발효유 안정제로서의 역할 외에도 단감 자체의 독특한 천연색소와 향기성분으로 발효유 제조시 기호성 증대를 기대할 수 있으며, 감의 장내 작용으로 장 수축작용과 장액 분비 촉진작용을 가지고 있는 것으로 알려져 있다. 이러한 감에 함유되어 있는 생리활성 물질을 적절히 활용하여 소화기 계통에 효과를 나타낼 수 있는 기능성 식품 개발 가능성을 생각할 수 있다.The sweet persimmon is rich in sugars such as glucose and fructose and acts as an energy source of lactic acid bacteria. In addition to its role as a stabilizer of fermented milk, it can be expected to increase the palatability of fermented milk by its unique natural coloring matter and aroma component. It has been known to have a contractile action and a stimulating action on the secretion of the fluid. The possibility of developing a functional food that can exert an effect on the digestive system system by appropriately utilizing a physiologically active substance contained in such a sensation can be considered.
단감은 수입개방 후에도 경쟁력이 있는 수출전략 품목으로 선정되었으며, 재배방법의 과학화와 더불어 매년 생산량은 증가하고 있다. 그러나, 단감은 대부분 생식용으로 소비되거나 단순 가공화를 거치는 획일적인 소비패턴을 지니고 있으며, 과잉 생산될 경우에는 쉽게 가격폭락으로 이어지는데, 최근 젊은 세대들은 단감에 대한 선호도가 낮아 소비량이 현저하게 줄어드는 문제점이 있었다.The sweet persimmon was selected as a competitive export strategy item even after the opening of imports, and the annual production volume is increasing with the scientific method of cultivation method. However, most persimmons are consumed for reproductive purposes or have a uniform pattern of consumption through simple processing. If overproduced, they easily lead to a price slump. Recently, younger generations have suffered from the problem of low consumption .
따라서, 새로운 가공방법을 접목하여 고부가가치의 상품을 개발하는 것이 필요한 실정으로, 한국특허등록 제0725639호에는 감 절편 및 그 제조방법이 개시되어 있으며, 한국특허공개 제2001-0025184호에는 홍시요구르트의 제조기술이 개시되어 있으나, 본 발명의 단감 처트니용 조성물과는 상이하다.
Therefore, it is necessary to develop a high-value-added product by combining a new processing method. Korean Patent Registration No. 0725639 discloses a thin section and a manufacturing method thereof. In Korean Patent Laid-Open Publication No. 2001-0025184, Although the production technique is disclosed, it is different from the composition for persimmon chutney of the present invention.
본 발명의 목적은 맛이 우수하며, 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양성분이 풍부하게 함유되어 있는 처트니를 제공하는 단감처트니용 조성물을 제공하는 것이다.It is an object of the present invention to provide a composition for sweet persimmon chutney which provides a chutney which is excellent in taste and rich in nutritional components such as vitamins A, B, C, pectin and carotenoid.
본 발명의 다른 목적은 외관이 손상되거나, 소비가 적은 단감을 이용하여 제조되기 때문에, 단감의 소비를 증진시킬 수 있는 단감처트니용 조성물을 제공하는 것이다.
Another object of the present invention is to provide a composition for persimmon chutney which can improve the consumption of persimmon leaves because it is produced by using persimmon leaves which are impaired in appearance or consumed less.
본 발명의 목적은 단감퓨레, 백김치, 삭힌양념고추, 적양파피클, 단감피클, 말린단감, 오렌지과육, 향신료 및 첨가제로 이루어지는 것을 특징으로 하는 단감처트니용 조성물을 제공함에 의해 달성된다.The object of the present invention is achieved by providing a composition for sweet persimmon chutney which comprises a sweet persimmon puree, a white kimchi, a seasoned red pepper, a red onion pickle, a sweet perspex pickle, dried persimmon, orange pulp, spices and additives.
본 발명의 바람직한 특징에 따르면, 상기 단감처트니용 조성물은 단감퓨레 1345 중량부, 백김치 45 내지 55 중량부, 삭힌양념고추 30 내지 50 중량부, 적양파피클 30 내지 50 중량부, 단감피클 30 내지 50 중량부, 말린단감 20 내지 30 중량부, 오렌지과육 30 내지 50 중량부, 향신료 250 내지 350 중량부 및 첨가제 300 내지 320 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the composition for persimmon chutney comprises 1345 parts by weight of persimmon puree, 45 to 55 parts by weight of white fingernail, 30 to 50 parts by weight of roasted pepper, 30 to 50 parts by weight of pickled onion pickles, 20 to 30 parts by weight of dried persimmon, 30 to 50 parts by weight of orange flesh, 250 to 350 parts by weight of spices and 300 to 320 parts by weight of additives.
본 발명의 더 바람직한 특징에 따르면, 상기 단감퓨레는 단감 300 중량부, 백설탕 100 중량부, 황설탕 100 중량부, 레몬즙 150 중량부 및 화이트와인식초 100 중량부로 이루어지는 단감퓨레 제1조성물과 단감 300 중량부, 백설탕 250 중량부, 사과 30 중량부 및 생강 15 중량부로 이루어지는 단감퓨레 제2조성물로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sweet persimmon puré is prepared by mixing 300 parts by weight of sweet persimmon, 100 parts by weight of white sugar, 100 parts by weight of sulfur sugar, 150 parts by weight of lemon juice and 100 parts by weight of white wine vinegar, , 250 parts by weight of white sugar, 30 parts by weight of apple, and 15 parts by weight of ginger.
본 발명의 더욱 바람직한 특징에 따르면, 상기 단감피클은 단감 350 중량부, 청양고추 80 중량부, 레몬식초 120 중량부, 매실식초 120 중량부, 사과식초 240 중량부, 물 480 중량부, 설탕 600 중량부, 캐러웨이 1.25 중량부, 코리앤더 씨 2.5 중량부, 딜씨 2.5 중량부 및 흑후추 7 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sweet persimmon pickle is selected from the group consisting of 350 parts by weight of persimmon leaves, 80 parts by weight of Cheongyang red pepper, 120 parts by weight of lemon vinegar, 120 parts by weight of mulberry vinegar, 240 parts by weight of apple vinegar, 1.25 parts by weight of caraway, 2.5 parts by weight of corned seed, 2.5 parts by weight of dill and 7 parts by weight of black pepper.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 향신료는 파프리카씨즈닝, 타임, 파슬리 및 케이엔페퍼로 이루어진 향신료 제1조성물 및 딜씨드, 머스터드씨드, 코리앤더, 케러웨이 및 가람마살라로 이루어진 향신료 제2조성물로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the spice comprises a first composition of spice consisting of paprika seasoning, thyme, parsley and kennel pepper and a second composition of spice comprising a dill seed, a mustard seed, a cored, a kelway and a garam masala .
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 말린단감은 껍질과 씨가 제거된 단감을 6조각으로 나눈 후에 리큅 건조기로 35℃의 온도에서 12시간 동안 건조하여 제조되는 것으로 한다.According to an even more preferred feature of the present invention, the dried persimmon leaves are prepared by dividing the persimmon and seedless persimmon pieces into 6 pieces and drying them at a temperature of 35 캜 for 12 hours in a rinse dryer.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 첨가제는 꿀 100 중량부, 라임즙 3 내지 4 중량부 및 럼 3 내지 4 중량부로 이루어지는 것으로 한다.
According to a further preferred feature of the present invention, the additive comprises 100 parts by weight of honey, 3 to 4 parts by weight of lime juice and 3 to 4 parts by weight of rum.
본 발명에 따른 단감처트니용 조성물은 맛이 우수하며, 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양성분이 풍부하게 함유되어 있는 단감처트니를 제공하는 탁월한 효과를 나타낸다.INDUSTRIAL APPLICABILITY The composition for persimmon chutney according to the present invention exhibits an excellent effect of providing a sweet persimmon chutney which is excellent in taste and rich in nutritional components such as vitamins A, B, C, pectin and carotenoid.
또한, 외관이 손상되거나, 소비가 적은 단감을 이용하여 제조되기 때문에, 단감의 소비를 증진시킬 수 있는 탁월한 효과를 나타낸다.
In addition, since it is produced by using a sweet persimmon which is impaired in appearance or consumes less, it exhibits an excellent effect that the consumption of sweet persimmon can be improved.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 단감처트니용 조성물은 단감퓨레, 백김치, 삭힌양념고추, 적양파피클, 단감피클, 말린단감, 오렌지과육, 향신료 및 첨가제로 이루어지며, 단감퓨레 1345 중량부, 백김치 45 내지 55 중량부, 삭힌양념고추 30 내지 50 중량부, 적양파피클 30 내지 50 중량부, 단감피클 30 내지 50 중량부, 말린단감 20 내지 30 중량부, 오렌지과육 30 내지 50 중량부, 향신료 250 내지 350 중량부 및 첨가제 300 내지 320 중량부로 이루어지는 것이 바람직하다.
The composition for persimmon chutney according to the present invention comprises 1345 parts by weight of sweet persimmon puree, 45 to 55 parts by weight of white fumigant, 45 to 55 parts by weight of white fumigant, white fumigation, safflower seasoning, red onion pickle, persimmon pickle, dried persimmon, orange flesh, 30 to 50 parts by weight of the seasoned red pepper, 30 to 50 parts by weight of red onion pickles, 30 to 50 parts by weight of sweet persimmon pickles, 20 to 30 parts by weight of dried persimmon leaves, 30 to 50 parts by weight of orange flesh, 250 to 350 parts by weight of spices and And 300 to 320 parts by weight of an additive.
상기 단감퓨레는 단감퓨레 1345 중량부가 함유되며, 단감 300 중량부, 백설탕 100 중량부, 황설탕 100 중량부, 레몬즙 150 중량부 및 화이트와인식초 100 중량부로 이루어지는 단감퓨레 제1조성물과 단감 300 중량부, 백설탕 250 중량부, 사과 30 중량부 및 생강 15 중량부로 이루어지는 단감퓨레 제2조성물로 이루어진다.The sweet persimmon purée contained 1345 parts by weight of sweet persimmon puree, 300 parts by weight of sweet persimmon, 100 parts by weight of white sugar, 100 parts by weight of sulfur sugar, 150 parts by weight of lemon juice and 100 parts by weight of white wine vinegar. , 250 parts by weight of white sugar, 30 parts by weight of apples and 15 parts by weight of ginger.
상기 단감퓨레에는 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양성분이 풍부하게 함유된 단감이 사용되어, 영양성분이 풍부한 단감처트니용 조성물을 제공하며, 이때, 상기 단감은 껍질과 씨를 제거한 후에 사용하는 것이 바람직하다.The sweet persimmon puree is prepared by using a sweet persimmon containing rich nutrients such as vitamin A, B, C, pectin and carotenoid. The sweet persimmon is rich in nutritional components. Is preferably used.
상기 단감퓨레 제1조성물은 단감의 껍질과 씨를 제거한 후에 믹서기에 곱게 갈아 백설탕, 황설탕, 레몬즙 및 화이트와인식초 넣고 졸이는 과정을 통해 제조되며, 상기 단감퓨레 제2조성물은 단감의 껍질과 씨를 제거하고 사과 및 생강과 혼합한 후에 곱게 다져서 백설탕에 버무린 후 3일 동안 실온에서 절이는 과정을 통해 제조된다.
The first sweet persimmon puree composition is prepared by removing the husks and seeds of the sweet persimmon, then finely grinding the mixture into a blender and adding the white sugar, the yellow sugar, the lemon juice and the white wine vinegar to the sweet persimmon puree composition. , Mixed with apples and ginger, finely ground to a white sugar, and then kneaded at room temperature for 3 days.
상기 백김치는 45 내지 55 중량부가 함유되며, 배추, 빨강 파프리카, 사과, 파, 콩물, 삭힌고추, 무, 소금물 및 백김치 국물로 이루어지는데, 배추 1000 중량부, 빨강파프리카 90 내지 100 중량부, 사과 100 내지 150 중량부, 파 40 내지 50 중량부, 콩물 50 내지 100 중량부, 삭힌고추 40 내지 50 중량부, 무 90 내지 110 중량부, 소금물 750 내지 800 중량부, 백김치 국물 150 내지 160 중량부로 이루어진다.The white kimchi is comprised of 45 to 55 parts by weight of Chinese cabbage, red paprika, apple, leek, bean sprout, roasted red pepper, radish, brine and white gum soup. The mixture contains 1000 parts by weight of Chinese cabbage, 90-100 parts by weight of red paprika, 50 to 100 parts by weight of soybean curd, 40 to 50 parts by weight of roasted red pepper, 90 to 110 parts by weight, 750 to 800 parts by weight of brine, and 150 to 160 parts by weight of white gum juice.
이때, 상기 콩물은 콩가루 100 중량부, 물 100 내지 150 중량부, 마늘 및 생강 혼합물 30 내지 50 중량부로 이루어진다.At this time, the bean product comprises 100 parts by weight of soybean flour, 100 to 150 parts by weight of water, and 30 to 50 parts by weight of a mixture of garlic and ginger.
상기 백김치의 제조방법에 대해 설명하면, 청량고추에 포크로 구멍을 낸 뒤에 소금물에 일주일 동안 삭혀서 삭힌고추를 제조하고, 배추를 세로방향으로 반토막 쪼갠 후에 깨끗하게 세척하고, 물과 소금이 10:1의 중량부 비율로 혼합되어 이루어진 소금물에 6시간 동안 절인다.The preparation method of the white kimchi is as follows. A hot pepper is punched out with a fork, and a red pepper cut into a brine for a week is prepared. After cutting the Chinese cabbage in a longitudinal direction, the mixture is thoroughly cleaned. By weight, and the mixture is harvested for 6 hours.
배추가 절여지는 동안 파프리카, 사과 및 무를 0.5cm 길이로 채썰고 마늘과 생강은 0.3cm 굵기로 편썰어 준비하고, 절여진 배추를 찬물에 행군뒤에 채썰어진 파프리카, 사과 및 무를 버무려 배추 속 안에 채운다.While cabbage is pickled, paprika, apple, and radish are cut into 0.5cm length, and garlic and ginger are cut into pieces of 0.3cm in thickness, and the paprika, apple, and radish are stuffed in Chinese cabbage .
편 썬 마늘, 생강, 삭힌고추는 배보자기에 담아 준비한 상태에서, 항아리에 속을 채운 배추와 백김치 국물을 투입하고, 실온에서 2일간 숙성시켜 제조된다.
It is prepared by adding Chinese cabbage and white gum soup filled in a jar and aging at room temperature for 2 days while preparing knitted garlic, ginger, and red pepper in a vessel wrapper.
상기 삭힌양념고추 30 내지 50 중량부가 함유되며, 세척한 후에 물기가 제거된 퍼펙트 고추 120 중량부에 포크로 구멍을 낸 후에 간장, 물, 식초 및 설탕이 3:1:1:1의 중량부 비율로 혼합되어 이루어진 혼합물 60 내지 90 중량부와 혼합하고, 상기 혼합물을 끓인 후에 상온에서 보름 동안 삭히는 과정을 통해 제조된다.Water, vinegar, and sugar in a ratio of 3: 1: 1: 1 by weight after piercing a fork into 120 parts by weight of a perfect pepper from which the water was removed after washing, 30 to 50 parts by weight of the above- To 60 to 90 parts by weight of the mixture, and boiling the mixture, and then removing the mixture at room temperature for a full period of time.
상기 삭힌양념고추에는 고추의 매운맛성분인 캡사이신의 함량이 높아, 식욕증진, 보온효과, 장내살균효과 및 체지방을 감소효과가 우수하다
The safflower seasoned pepper has a high content of capsaicin, which is a spicy ingredient of red pepper, and is excellent in appetite promotion, warming effect, intestinal bactericidal effect and reduction of body fat
상기 적양파피클은 30 내지 50 중량부가 함유되며, 적양파 200 중량부, 환만식초 200 중량부, 물 400 중량부, 백설탕 200 중량부 및 통후추 5 내지 8 중량부로 이루어진다.The onion pickle comprises 30 to 50 parts by weight of the red onion, 200 parts by weight of red onion, 200 parts by weight of vinegar vinegar, 400 parts by weight of water, 200 parts by weight of white sugar and 5 to 8 parts by weight of sesame.
상기 적양파피클을 제조하는 과정은 적양파의 껍질을 제거하고, 깨끗하게 세척한 후에 4등분하고, 환만식초, 물, 백설탕 및 통후추를 가열하여 양념물을 만든후에 상기 적양파를 상기 양념물에 투입하여 제조된다.
The process of producing the onion pickles is as follows: the skin of the red onion is removed, cleaned and divided into quarters, and the condiments are heated to heat the vinegar, water, white sugar, and sesame oil, .
상기 단감피클은 30 내지 50 중량부가 함유되며, 단감 350 중량부, 청양고추 80 중량부, 레몬식초 120 중량부, 매실식초 120 중량부, 사과식초 240 중량부, 물 480 중량부, 설탕 600 중량부, 캐러웨이 1.25 중량부, 코리앤더 씨 2.5 중량부, 딜씨 2.5 중량부 및 흑후추 7 중량부로 이루어진다.The persimmon pickles were contained in an amount of 30 to 50 parts by weight, and 350 parts by weight of persimmon leaves, 80 parts by weight of Cheongyang red pepper, 120 parts by weight of lemon vinegar, 120 parts by weight of plum vinegar, 240 parts by weight of apple vinegar, 1.25 parts by weight of caraway, 2.5 parts by weight of coriander, 2.5 parts by weight of dill and 7 parts by weight of black pepper.
상기 단감피클을 제조하는 과정은 껍질과 씨가 제거된 단감을 2밀리미터의 두께를 갖도록 부채꼴 모양으로 절단하고, 청양고추는 어슷썰기를 하여 1센티미터의 두께를 갖도록 준비한 후에 레몬식초, 매실식초, 사과식초, 물, 설탕 캐러웨이, 코리앤더, 딜씨 및 흑후추를 냄비에 넣고 끓여 절임물을 제조하고, 상기 절임물에 절단된 단감과 청양고추를 투입하여 제조된다.
The sweet persimmon with the shell and seed removed is cut into a fan shape so as to have a thickness of 2 millimeters and the cheongyang red pepper is sliced to prepare a thickness of 1 centimeter and then lemon vinegar, Vinegar, water, sugar caraway, coriander, dill seed and black pepper are put into a pot and boiled to prepare a pickle, and the cut persimmon and chili pepper are added to the pickle.
말린단감은 20 내지 30 중량부가 함유되며, 껍질과 씨가 제거된 단감을 6조각으로 나눈 후에 리큅 건조기로 35℃의 온도에서 12시간 동안 건조하여 제조되는데, 본 발명에 따른 단감처트니용 조성물의 식감을 향상시켜주며, 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양소의 함량을 더욱 향상시켜준다.
Dried persimmon is 20 to 30 parts by weight and the shell and seedless persimmon leaves are divided into 6 pieces and dried in a rinse dryer at 35 ° C for 12 hours. The texture of the composition for the persimmon chutney according to the present invention And further enhances the content of nutrients such as vitamins A, B, C, pectin and carotenoids.
상기 오렌지과육은 30 내지 50 중량부가 함유되며, 오렌지의 껍질을 제거한 후에 과육을 다져서 제조된다.The orange flesh is contained in an amount of 30 to 50 parts by weight, and is prepared by crushing the flesh after removing the orange skin.
상기 오렌지과육에는 당분과 산이 함유되어있어 상쾌한 맛이 나며, 비타민 C와 A, 섬유질이 풍부하게 함유되어 있어 감기예방, 피로회복, 피부미용에 좋고, 지방과 콜레스테롤이 없다.The orange pulp contains sugar and acid, so it has a refreshing taste. It is rich in vitamin C, A, and fiber, so it is good for cold prevention, fatigue recovery, skin beauty, fat and cholesterol.
따라서, 상기 오렌지과육이 함유된 단감처트니용 조성물은 맛과 영양이 더욱 향상된다.
Therefore, the composition for sweet persimmon chutney containing orange flesh further improves taste and nutrition.
상기 향신료는 250 내지 350 중량부가 함유되며, 파프리카씨즈닝, 타임, 파슬리 및 케이엔페퍼로 이루어진 향신료 제1조성물 및 딜씨드, 머스터드씨드, 코리앤더, 케러웨이 및 가람마살라로 이루어진 향신료 제2조성물로 이루어진다.The spice comprises 250-350 parts by weight of the first composition of spice consisting of paprika seasoning, time, parsley and keanpepper and a second composition of spice consisting of dill seed, mustard seed, coriander, kelway and caram masala .
상기 향신료는 잡냄새를 없애주고, 톡 쏘는 맛과 향을 부여하며, 음식의 맛을 다양화할 뿐만 아니라, 방부작용과 산화방지작용을 통해, 식품의 보존성을 높이고, 식욕을 자극해 소화흡수를 돕는다.
The spices eliminate the odor, give a tangy taste and flavor, diversify the taste of the food, increase the preservation of the food through anti-side effect and antioxidant action, stimulate appetite and help digestion and absorption .
상기 첨가제는 300 내지 320 중량부가 함유되며, 꿀 100 중량부, 라임즙 3 내지 4 중량부 및 럼 3 내지 4 중량부로 이루어지며, 본 발명에 따른 단감처트니용 조성물의 단맛과 신맛을 향상시켜주며, 잡냄새를 없애주는 역할을 한다.
The additive is contained in an amount of 300 to 320 parts by weight, and is composed of 100 parts by weight of honey, 3 to 4 parts by weight of lime juice and 3 to 4 parts by weight of rum, which improves sweetness and acidity of the composition for sweet persimmon chutney according to the present invention, It works to eliminate odor.
상기와 같이, 단감퓨레, 백김치, 삭힌양념고추, 적양파피클, 단감피클, 말린단감, 오렌지과육, 향신료 및 첨가제로 이루어지는 단감처트니용 조성물은 삭힌양념고추, 적양파피클, 적양파피클 및 단감피클을 가로세로 5센티미터의 길이를 갖도록 절단하여 준비하고, 냄비와 같은 가열용기에 단감퓨레를 넣고 중불에서 30초 동안 볶은 후에, 백김치, 삭힌양념고추, 적양파피클, 단감피클 및 말린단감을 투입하면서 수분이 제거되도록 빠르게 볶고, 냄비 내 혼합물의 농도가 걸죽해지면 향신료와 첨가제를 투입하고, 센불에서 재빨리 볶는 과정을 통해 단감처트니로 제조된다.
As described above, the composition for sweet persimmon chutney consisting of sweet persimmon puree, white kimchi, saffled red pepper, red onion pickle, sweet persimmon pickle, dried sweet persimmon, orange flesh, spices and additives is used as the sweet persimmon hot pepper, red onion pickle, red onion pickle and sweet pickle pickle Was prepared by cutting it to have a length of 5 cm in length and 5 cm in length. The sweet persimmon puree was put in a heating container such as a pot, roasted for 30 seconds in a medium heat, and then added with white kimchi, seasoned hot pepper, red onion pickle, persimmon pickle and dried persimmon When the concentration of the mixture in the pot becomes high, spices and additives are added, and they are quickly made into roasted chestnuts by the process of frying them in high temperature.
상기의 과정을 통해 제조되는 단감처트니는 맛이 우수하며, 비타민 A, B, C, 펙틴 및 카로티노이드 등과 같은 영양성분이 풍부하게 함유되어 있는 단감처트니를 제공하며, 외관이 손상되거나, 소비가 적은 단감을 이용하여 제조되기 때문에, 단감의 소비를 증진시킬 수 있다.The sweet persimmon chutney produced through the above process is excellent in taste and provides a sweet persimmon chutney rich in nutritional components such as vitamins A, B, C, pectin and carotenoid, It is possible to improve consumption of persimmon leaves.
Claims (7)
상기 향신료는 파프리카씨즈닝, 타임, 파슬리 및 케이엔페퍼로 이루어진 향신료 제1조성물 및 딜씨드, 머스터드씨드, 코리앤더, 케러웨이 및 가람마살라로 이루어진 향신료 제2조성물로 이루어지고,
상기 첨가제는 꿀 100 중량부, 라임즙 3 내지 4 중량부 및 럼 3 내지 4 중량부로 이루어지는 것을 특징으로 하는 단감처트니용 조성물.
1345 parts by weight of persimmon puree, 45 to 55 parts by weight of white kimchi, 30 to 50 parts by weight of spicy red pepper, 30 to 50 parts by weight of pickled onions, 30 to 50 parts by weight of persimmon pickles, 20 to 30 parts by weight of dried persimmon, To 50 parts by weight, from 250 to 350 parts by weight of spices and from 300 to 320 parts by weight of an additive,
Wherein the spice comprises a first composition of spice consisting of paprika seasoning, thyme, parsley and kennel pepper and a second composition of spice consisting of dill seed, mustard seed, coriander, kerange and caramel,
Wherein the additive comprises 100 parts by weight of honey, 3 to 4 parts by weight of lime juice and 3 to 4 parts by weight of rumen.
상기 단감퓨레는 단감 300 중량부, 백설탕 100 중량부, 황설탕 100 중량부, 레몬즙 150 중량부 및 화이트와인식초 100 중량부로 이루어지는 단감퓨레 제1조성물과 단감 300 중량부, 백설탕 250 중량부, 사과 30 중량부 및 생강 15 중량부로 이루어지는 단감퓨레 제2조성물로 이루어지는 것을 특징으로 하는 단감처트니용 조성물.
The method according to claim 1,
The sweet persimmon puree was prepared by mixing 300 parts by weight of sweet persimmon, 100 parts by weight of white sugar, 100 parts by weight of sulfur sugar, 150 parts by weight of lemon juice, and 100 parts by weight of white wine vinegar, 300 parts by weight of sweet persimmon, 250 parts by weight of white sugar, 30 parts by weight of ginger and 15 parts by weight of ginger.
상기 단감피클은 단감 350 중량부, 청양고추 80 중량부, 레몬식초 120 중량부, 매실식초 120 중량부, 사과식초 240 중량부, 물 480 중량부, 설탕 600 중량부, 캐러웨이 1.25 중량부, 코리앤더 씨 2.5 중량부, 딜씨 2.5 중량부 및 흑후추 7 중량부로 이루어지는 것을 특징으로 하는 단감처트니용 조성물.
The method according to claim 1,
The persimmon pickles were prepared by mixing 350 parts by weight of persimmon leaves, 80 parts by weight of lemon vinegar, 120 parts by weight of mulberry vinegar, 240 parts by weight of apple vinegar, 480 parts by weight of water, 600 parts by weight of sugar, 1.25 parts by weight of caraway, , 2.5 parts by weight of dill, and 7 parts by weight of black pepper.
상기 말린단감은 껍질과 씨가 제거된 단감을 6조각으로 나눈 후에 리큅 건조기로 35℃의 온도에서 12시간 동안 건조하여 제조되는 것을 특징으로 하는 단감처트니용 조성물.The method according to claim 1,
Wherein the dried persimmon leaves are prepared by dividing the shell and seedless persimmon pieces into 6 pieces and then drying in a rinse dryer at 35 DEG C for 12 hours.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930003885B1 (en) * | 1990-11-28 | 1993-05-15 | 오뚜기식품주식회사 | Persimmon ketchup and process for its preparation |
| KR19990065576A (en) * | 1998-01-15 | 1999-08-05 | 김강권 | How to make sweet persimmon |
| KR20010106309A (en) * | 2001-09-22 | 2001-11-29 | 이예경 | Preparation Method of Soft Persimmons Jam with Low Sugar |
| JP2002165571A (en) * | 2000-09-21 | 2002-06-11 | Minori Sugiura | Persimmon paste and method for producing the same, persimmon chutney and method for producing the same, and persimmon sauce |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930003885B1 (en) * | 1990-11-28 | 1993-05-15 | 오뚜기식품주식회사 | Persimmon ketchup and process for its preparation |
| KR19990065576A (en) * | 1998-01-15 | 1999-08-05 | 김강권 | How to make sweet persimmon |
| JP2002165571A (en) * | 2000-09-21 | 2002-06-11 | Minori Sugiura | Persimmon paste and method for producing the same, persimmon chutney and method for producing the same, and persimmon sauce |
| KR20010106309A (en) * | 2001-09-22 | 2001-11-29 | 이예경 | Preparation Method of Soft Persimmons Jam with Low Sugar |
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