KR101804530B1 - Manufacturing method of Gomchwi jangajji and Gomchwi jangajji - Google Patents

Manufacturing method of Gomchwi jangajji and Gomchwi jangajji Download PDF

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KR101804530B1
KR101804530B1 KR1020150145517A KR20150145517A KR101804530B1 KR 101804530 B1 KR101804530 B1 KR 101804530B1 KR 1020150145517 A KR1020150145517 A KR 1020150145517A KR 20150145517 A KR20150145517 A KR 20150145517A KR 101804530 B1 KR101804530 B1 KR 101804530B1
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ginger
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유옥선
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유옥선
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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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives

Abstract

The method for producing the ginseng pickling according to the present invention is prepared by immersing the ginseng in a mixed seasoning solution prepared by mixing soy sauce, vinegar, sugar, water, plum gruel, lotus leaf, and ginseng juice and aging at low temperature.
By separating and reheating only the liquid from the aged gruel mix seasoning liquid, the storage period of the gruel can be increased.
The pickled pickles according to the present invention have crispy texture and are capable of long-term preservation.

Description

{Manufacturing method of Gomchwi jangajji and Gomchwi jangajji}

The present invention relates to a method for manufacturing a pickled pickled ginseng and to a pickled ginseng. More specifically, the present invention relates to a method for producing a sauce, vinegar, sugar, water, a mixture of mulberry blue and green leaf, and heating the sauce to a normal temperature, After mixing the seasoning liquid with the seasoning solution, the solution is aged at a temperature of from-2 ° C to 3 ° C, and the solution is separated from the aged mixed seasoning solution. Then, the solution is cooled to room temperature, Onion, garlic, and ginger, and a method for manufacturing the ginger pickle which is produced by the method.

It is a kind of fennel which grows in a highland marsh deep in the mountains. It is a chrysanthemum and a perennial herb. It is 1 ~ 2 meters high and its rootstock is thick. Leaves are round, heart-shaped, serrate, and have the largest leaf among the grasses classified as fennel.

In particular, vitamin A, B1, B2, C, E, carotenoids and phenolic compounds, vitamin and antioxidant contents are relatively high, and cancer suppression effect is also remarkably high.

The stew is boiled, dried and used as an indulgence, and the fresh leaves have a bitter taste and a unique fragrance that remains in the mouth for a long time. In addition, it can be cooked in various ways, such as boiling the leaves of anchovy, and using it for herb stuffing, frying, soup, and stew. There is a characteristic that the fragrance does not disappear and the blue color remains even if we boil the leaf of the ginger.

It is used in seawater, asthma, pertussis, back pain, arthralgia, bruises and the like in private, and it is used for jaundice, hypertension, arthritis and hepatitis. In addition, scientifically, it has been found that there is an effective ingredient for anti-inflammatory action and hemostatic action on the ginger, and studies on the effect of the ginger ingredient on the human body and the pharmacological action are being carried out.

Korean Patent Laid-Open Publication No. 2001-57200 discloses a method for manufacturing a kimchi kimchi, and Korean Patent Publication No. 2003-89526 describes a method for producing a kimchi including a kimchi, 413106 discloses a fermented food product using wild plants. However, there is still a demand for a pickled pickle which is high in content of active ingredients, can be stored for a long time, and has excellent texture, taste, flavor and general taste.

The inventors of the present invention have succeeded in developing a green ginseng extract having excellent texture, taste, flavor and general taste by storing a green ginseng sauce added with a lotus leaf sauce and aging it.

An object of the present invention is to provide a pickled pickle which has crispy texture and can be preserved for a long time.

Another object of the present invention is to provide a pickled pickle which further enhances the flavor of the pickle and further enhances the nutritional content of the pickle.

In order to accomplish the above object, a method for manufacturing a ginseng pickled jellyfish according to an embodiment of the present invention comprises: firstly heating a mixed sauce mixture containing soy sauce, vinegar, sugar, water, A step of putting a germicidal seasoning liquid mixed with a germicide, an onion, a garlic, a ginger and a mixed seasoning liquid into which a water-removed germ is removed, a step of aging the germicidal seasoning liquid at a temperature of from 2 ° C to 3 ° C, Separating the solution from the seasoning liquid, secondly heating and cooling to room temperature, and pouring the cooled solution after reheating into a separate gruel, onion, garlic and ginger.

According to another embodiment of the present invention, there is provided a method for preparing a saffron pickled jellyfish comprising 30 to 36 parts by weight of vinegar, 30 to 36 parts by weight of sugar, 100 to 100 parts by weight of water, 100 to 200 parts by weight of soy sauce per 100 parts by weight of soy sauce, vinegar, 110 weight parts, 15 to 18 weight parts of mulberry blue, and 30 to 36 weight parts of long leaves.

According to another embodiment of the present invention, the method for preparing the ginseng pickled ginseng may further include ginseng juice in the mixed seasoning solution.

According to the embodiment of the present invention, the ginseng pickling can be produced by a method of producing ginseng pickling.

According to the present invention, it is possible to produce a pickled pickle which has crispy texture and can be preserved for a long time.

Further, according to the present invention, it is possible to produce a poultry pickling pickle with improved flavor and nutritional content of the poultry.

FIG. 1 is a flowchart showing a method for manufacturing a mandarin orange pickled jellyfish according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

FIG. 1 is a flowchart illustrating a method for manufacturing a pickled jellyfish according to an embodiment of the present invention.

As shown in FIG. 1, a mixed seasoning solution prepared by mixing soy sauce, vinegar, sugar, water, plum mackerel and lotus leaf is first heated to cool at room temperature (S1100 ).

30 to 36 parts by weight of vinegar, 30 to 36 parts by weight of sugar, 100 to 110 parts by weight of water, 15 to 18 parts by weight of water, 100 to 110 parts by weight of mulberry blue, 100 to 100 parts by weight of soybean, vinegar, sugar, To 36 parts by weight, preferably 33 parts by weight of vinegar, 33 parts by weight of sugar, 100 parts by weight of water, 16.5 parts by weight of mulch Blue and 33 parts by weight of softwood, based on 100 parts by weight of soy sauce. When the sugar and the plum juice are added in an amount of more than 36 parts by weight and more than 18 parts by weight with respect to 100 parts by weight of soy sauce, the sweetness becomes strong and the flavor of the pickled pickles can not be felt properly. In this example, a mixed sauce was prepared by mixing 1 kg of soy sauce, 330 g of vinegar, 330 g of sugar, 1 kg of water, 165 g of plum blue and 330 g of kelp.

The heating time is 20 to 30 minutes, and the mixture is heated while stirring so that the respective materials are evenly mixed. It is possible to further increase the preservation period of the pickles produced by heating the mixed seasoning liquid. The heated mixed seasoning liquid is cooled to 15 ° C or lower.

Plum Acacia contained in the plum can activate the function of the liver and kidney to help detoxify and excrete the body, which is effective for food poisoning and gastrointestinal tract disorders. It is also effective in relieving fatigue and removing hangover. In the present embodiment, mulch blue is added, but depending on the taste, it is also possible to use an air purifier, Omija blue,

The lotus leaves are cleaned by adding one whole lot of leaves. The lotus leaf has a preservative effect, which makes it possible to prolong the preservation period of the prepared pickles and add a unique fragrance. In addition, lotus leaves prevent headaches and dizziness and detoxification.

On the other hand, in another embodiment, an extract such as a Japanese apricot, an acacia tree, and a licorice may be further added to the mixed seasoning solution. It is effective for arthritis, neuralgia, and liver diseases. Use a well-picked stem with a good stem. Ogakki is an effective treatment for neuralgia, blood circulation disorder, anti-aging, muscle aches and bruises, and is also used as a tonic.

In the present embodiment, extracts obtained by hot-water extraction from dried apricot, acacia, and licorice are used. Specifically, after picking, heat dried pieces of sun-dried rice with 20 times volume of water for 1 hour to 1.5 hours. The amount of water is reduced to about half and the concentrated extract of the mother is added to the mixed seasoning solution. 5 to 9 parts by weight, preferably 7 parts by weight, of the extract is added to 100 parts by weight of soy sauce. Extracts are added to the mixed seasoning solution to enhance the flavor and nutritional content of the prepared ginger pickles.

On the other hand, in another embodiment, it is possible to further add ganoderma juice to the mixed seasoning solution. The ginseng juice is prepared by dehydrating the ginseng which has been cleanly washed and extracting juice. 10 to 20 parts by weight, preferably 15 parts by weight, of the pungency juice is added to 100 parts by weight of the soy sauce. If the extract is added in an amount of more than 20 parts by weight based on 100 parts by weight of the soy sauce, bittersweet taste of the pickles is emphasized and the flavor of the pickles is lowered.

After washing, the mixture is mixed with a mixture of seasoned ginger, onion, garlic, ginger, and seasoned mackerel (S1200). Not only young leaves, but also strong, fragrant leaves can be used for ginger. After cleansing the stalks grown in a clean area, remove the water from the colander. The ginseng that has been removed from the water is poured into the container. You can use a jar as a container.

Pour the washed onion, sesame, and ginger over the stacked ginger, and pour the mixed seasoning liquid to the room temperature. Mixed sauce liquid is poured enough to soak up the spicy vegetables such as gruel and onion. Spice vegetables such as onion, garlic, ginger, etc. remove the bitter gourd pickles and sterilize them, which makes the preservation period longer. The spice vegetables are removed after the preparation of the pickled pickles is completed, so that they can be easily removed.

The gruel-mixed seasoning liquid is aged at a temperature of -2 ° C to 3 ° C (S1300). The mackerel immersed in the mixed seasoning solution is aged at a low temperature. Low-temperature aging not only prevents the degeneration of the stalks during aging, but also prevents the stalks of the stalks from falling too far. By low-temperature ripening, you can feel the texture of crispy gruel when you eat. Through the ripening process, the spices are evenly distributed in the ginger root. The aging period is 4 to 5 days. When the fermentation period of the goryeo jjaji is less than 4 days, the fermentation of the gaji is less and the taste of the jjaji is not obtained. If the fermentation period exceeds 5 days, the texture of the gyrate becomes too brittle and the sour taste becomes too much, do.

Next, only the solution is separated from the aged gruel mixture seasoning solution, and then the mixture is heated to the second temperature and then cooled to room temperature (S1400). Only isolate the solution from low-temperature aged gruel mixed seasoning liquid. The solution is heated only after the second heating, and the second heating time is 30 to 40 minutes. By the secondary heating, the mixed seasoning liquid is sterilized, the preservation period is lengthened, and the concentration of the seasoning liquid becomes high and a deep taste is produced. Cool the secondary mixed seasoning liquid to 15 ℃ or lower.

After the second heating, the cooled solution is poured into the separated ginger, onion, garlic and ginger (S1500). Pour the cooled solution into the container filled with aged ginger, onion, garlic and ginger after the second heating. The finished grizzly pickles can be refrigerated and packed in as small a container as needed. When packing, except for the spicy vegetable, packed with seaweed and mixed seasoning only.

Next, in order to investigate the texture, color, flavor, flavor, and overall preference of the pickled pickled jellyfish according to the present invention, the sensory test of three examples and two comparative examples was carried out by varying the content of the mixed seasoning liquid and the content of the sub ingredient .

Example 1

100 g of soy sauce, 30 g of vinegar, 30 g of sugar, 100 g of water, 16 g of plum bran, and 30 g of lotus leaf were mixed to prepare a mixed seasoning liquid, then the dungsters were immersed and aged at -1 캜 for 4 days to prepare pickles.

Example 2

A mixed seasoning solution was prepared by mixing 100 g of soy sauce, 30 g of vinegar, 30 g of sugar, 100 g of water, 16 g of plum bran, 30 g of long leaf, and 5 g of mandarin extract and immersed in a ganoderma lucidum and then aged at -1 캜 for 4 days to prepare pickles.

Example 3

The mixture was prepared by mixing 100g of soy sauce, 30g of vinegar, 30g of sugar, 100g of water, 16g of plum blue, 30g of long leaves and 15g of ginseng juice, and the mixture was immersed in ginseng and aged for 4 days at -1 ℃.

Comparative Example 1

100 g of soy sauce, 30 g of vinegar, 30 g of sugar, 100 g of water, 16 g of plum bran, and 30 g of lotus leaf were mixed to prepare a mixed seasoning liquid, followed by immersing the gruel and aged at -1 캜 for 7 days.

Comparative Example 2

100 g of soy sauce, 30 g of vinegar, 50 g of sugar, and 100 g of water were mixed to prepare a mixed seasoning liquid. Then, the dungsters were immersed and aged for 4 days at an image temperature of 10 ° C.

The sensory test was performed by blind test by randomly arranging the pickled pickles prepared by the methods described in Examples 1 to 2. The sensory test personnel consisted of 20 students, 10 ~ 40 students and workers. Sensory tests were performed between 1 and 5 points for each evaluation item. It means that the taste is worse or worse when it goes to 1 point, and it means that it tastes better or better in evaluation toward 5 points. The sensory test results are shown in Tables 1 to 4.

Figure 112015101075385-pat00001

Figure 112015101075385-pat00002

Figure 112015101075385-pat00003

Texture Salty taste Bitter taste zest Overall preference Example 1 3.9 3.35 3.1 3.4 3.9 Example 2 4 3.2 3.25 3.85 4 Example 3 4.35 3.1 3.4 4.1 4.15 Comparative Example 1 3.1 3.35 3.5 2.95 3.55 Comparative Example 2 2.8 3.5 3.7 2.85 3.3

As shown in Tables 1 to 4, in the evaluation of texture, Examples 2 and 3 were slightly higher (mean value 4, average value 4.35), and Comparative Example 2 was evaluated as the worst (average value 2.8). It was confirmed that the texture of the pickled pickled at low temperature for 4 days at low temperature was good. Especially, it was confirmed that the texture of the pickles (Comparative Example 2) aged at the image temperature was the worst.

In the evaluation of the salty taste, Example 1, Comparative Example 1 and Comparative Example 2 were slightly higher (mean value 3.35, mean value 3.35, mean value 3.5), and Example 3 had the lowest average value 3.1. It is presumed that the taste and flavor of the pineapple is reinforced by putting the product juice and the salty taste is felt less.

In the evaluation of bitter taste, Comparative Example 2 had the highest average value (mean value 3.7), and Example 1 had the lowest score (mean value 3.1). It is presumed that the bitter taste of the ginger was strengthened while aging the ginger at 10 ℃.

In the evaluation of flavor, Example 3 received the highest evaluation (mean value 4.1), and Comparative Example 2 received the lowest evaluation with an average value of 2.85. It was confirmed that the example in which the product juice was added gives the best flavor of the flavor.

For the overall preference, Example 3 was the highest (mean value 4.15), and Example 1 and Example 2 received a mean value of 3.7 and an average value of 4, respectively, with a slight difference. Comparative Example 1 and Comparative Example 2 were evaluated to have an average value of 3.55 and an average value of 3.5, respectively.

It was found that the flavor was better when the lotus leaf extract, mandarin extract, and pungstory juice were added to the mixed sauce, and that when the pungstory pickling was matured at a subzero temperature rather than at room temperature, the texture and bitter taste were better I could. Especially, the addition of gruel juice improves the flavor and the overall preference is the highest.

[Specific Example 1]

The above-described method for producing the pickled pickles will be described in more detail with reference to specific examples.

Mix 1kg of soy sauce, 330g of vinegar, 330g of sugar, 1kg of water, 165g of plum juice, 330g of lotus leaf, 70g of mandarin extract, 150g of persimmon juice and heat with stirring for 20 minutes. Mixed sauce was prepared by cooling the heated mixed seasoning liquid at room temperature.

After washing, pour the mixed seasoning liquid into 2 kg of the dried persimmon, 500 g of onion, 20 g of garlic, and 20 g of ginger, and aged at 1 ° C for 4 days. Remove only the solution from the aged gruel mixture seasoning solution, heat it for 30 minutes and cool it at room temperature.

After the second heating, the cooled solution is poured into the separated ginger, onion, garlic and ginger and stored. The finished grizzly pickles can be refrigerated and packed in as small a container as needed. When packing, except for the spicy vegetable, packed with seaweed and mixed seasoning only.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (4)

1 g of soy sauce, 330 g of vinegar, 330 g of sugar, 1 kg of water, 165 g of mulberry blue, and 330 g of kelp leaf were heated for 20 minutes and then cooled to room temperature;
2 kg of dried seaweed, 500 g of onion, 20 g of garlic, 20 g of ginger, and a mixture of the above-mentioned mixed seasoning liquid were put into a container;
Aging the germicidal sauce solution at a temperature of minus 1 ° C for 4 days;
Separating only the solution from the aged mixed germicidal sauce solution, heating the mixture for 30 minutes, and then cooling to room temperature;
And pouring the cooled solution after the secondary heating into the separated germ, onion, garlic, and ginger,
Wherein the mixed seasoning liquid further comprises 15 parts by weight of a pungency juice based on 100 parts by weight of the soy sauce, and the pungstory juice is dehydrated to remove juice from the washed pungstory.
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