KR101875205B1 - Red pepper paste manufacturing method using snap of lacquer tree for removing odd smell and urushiol side effect - Google Patents
Red pepper paste manufacturing method using snap of lacquer tree for removing odd smell and urushiol side effect Download PDFInfo
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- KR101875205B1 KR101875205B1 KR1020160147878A KR20160147878A KR101875205B1 KR 101875205 B1 KR101875205 B1 KR 101875205B1 KR 1020160147878 A KR1020160147878 A KR 1020160147878A KR 20160147878 A KR20160147878 A KR 20160147878A KR 101875205 B1 KR101875205 B1 KR 101875205B1
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Abstract
잡내와 우루시올 부작용을 제거한 옻 고추장 제조 방법이 개시된다. 본 발명에 따른 잡내와 우루시올 부작용을 제거한 옻 고추장 제조 방법은 옻나무 100 중량부에 대하여 무우 말랭이 2 ~ 5 중량부와, 칡뿌리 1 ~ 3 중량부와, 헛개나무, 자작나무, 삼백피, 싸리나무, 또는 이들의 조합중에서 선택된 해독 성질의 첨가물 2 ~ 5 중량부와, 염부목 2 ~ 5 중량부를 세절 및 혼합하는 제1 과정과, 상기 제1 과정에 의하여 준비된 혼합재에 물을 투입하여 달인 옻물을 준비하는 제2 과정, 및 상기 제2 과정에 의하여 준비된 옻물을 이용하여 메주 가루와 설탕 및 고추가루를 이용하여 옻고추장을 제조하는 제3 과정;을 포함하는 것을 특징으로 한다.Disclosed is a method for manufacturing an alum lucer kochujang in which side effects and urushiol side effects are eliminated. The method of manufacturing an oak kochujang according to the present invention is characterized in that 2 to 5 parts by weight of radish sprouts, 1 to 3 parts by weight of radish sprouts, 1 to 3 parts by weight of spruce, birch, 2 to 5 parts by weight of a detoxifying additive selected from the group consisting of a mixture of 2 to 5 parts by weight of a detoxifying additive selected from the group consisting of water, And a third step of preparing an oak kochujang using meju powder, sugar and red pepper powder using the lacquer prepared by the second process.
Description
본 발명은 옻 고추장 제조 방법에 관한 것으로 더 상세하게는 옻 냄새를 보다 완벽하게 제거하고 우루시올 독성을 적극적으로 해독시켜 잡내와 우루시올 부작용을 획기적으로 개선한 옻 고추장 제조 방법에 관한 것이다.More particularly, the present invention relates to a method for manufacturing a red liquor (Kochi) koji which is capable of completely removing the lacquer odor and actively detoxifying the toxicity of urushiol, thereby dramatically improving the side effects and the urushiol side effects.
고추장은 한국 고유의 발효식품으로, 고춧가루의 매운맛과 소금의 짠맛, 콩이 분해되어 생성된 아미노산의 구수한 맛, 녹말의 분해로 생성된 당의 단맛이 조화를 이루고 있다. 고추장의 제조방법에 관한 기술은 매우 다양하여, 사과, 배, 복숭아, 포도, 딸기, 매실, 포도, 감과 같은 과일이나, 마늘, 양파, 호박과 같은 채소를 첨가하여 고추장을 제조하는 방법은 물론이고, 꿀, 대추, 녹차, 다시마 등을 이용하여 고추장을 제조하는 방법에 관한 기술도 공지된 바 있다. 또한, 건강 기능성 식품으로 알려져 있는 인삼, 키토산, 비타민을 첨가하여 고추장을 제조하는 방법에 관한 기술도 제공된 바 있다.Kochujang is a unique fermented food in Korea. It is harmonized with the spicy taste of red pepper powder, the salty taste of salt, the savory taste of amino acid produced by decomposition of soybean, and the sweetness of sugar produced by decomposition of starch. There are a variety of techniques relating to the production method of kochujang, and there is a method of manufacturing a kochujang by adding fruits such as apples, pears, peaches, grapes, strawberries, plums, grapes, persimmons, and vegetables such as garlic, , Honey, jujube, green tea, kelp, and the like are also known. In addition, techniques for manufacturing a kochujang by adding ginseng, chitosan, and vitamin, which are known as health functional foods, have been provided.
옻나무는 칠기의 재료나 방부제, 살충제 등으로 이용되어 왔으며, 한의학에서 옻나무는 소화를 돕고 어혈과 염증을 풀어주며 피를 맑게 하고 균을 죽일 뿐 아니라 소변을 잘 나오게 하고 몸을 따뜻하게 하는 효능이 있다고 알려져, 신경통, 관절염, 위장병, 간병, 늑막염, 골수염, 적병과 같은 질환에 처방해 왔다. 또한, 민간에서는 보양효과가 있다고 알려져, 옻닭과 같은 특수한 옻 함유 요리를 보양식으로 섭취하고 있다. 그러나, 옻나무에는 우루시올 성분이 포함되어 상당수의 사람들에게 피부염을 비롯한 알레르기성 부작용을 일으키므로, 보다 보편적인 섭취를 위해서는 옻나무 특유의 독성을 제거하는 필수적이며, 이를 제거하기 위한 다양한 기술들이 제공되어 왔다.The lacquer tree has been used as lacquerware, preservative, insecticide, etc. In Oriental medicine, lacquer tree is known to help digestion, release ebony and inflammation, cleanse blood, kills germs, excretes urine and warms the body. , Neuralgia, arthritis, gastrointestinal diseases, nursing, pleurisy, osteomyelitis, and other diseases. In addition, it is known that there is a refreshing effect in the private sector, and special lacquer dishes such as lacquer are eaten as a recipe. However, since the lacquer contains urushiol, it causes allergic side effects including dermatitis in a considerable number of people. Therefore, in order to obtain a more universal intake, it is essential to remove the toxicity specific to the lacquer tree, and various techniques for eliminating it have been provided.
특히 사찰이나 민가에서 장을 담글 때 장맛을 달게하고 잡내를 없애는 방법으로 옻나무 가지를 몇 개씩 넣는 풍습이 있어왔다. 하지만 이러한 종래의 방법은 우루시올의 독성으로 인하여 부작용이 생기는 경우가 있다.In particular, there has been a custom of putting a few lacquer branches in a way to sweeten the taste when taking a bowel from a temple or a private house and to get rid of it. However, such conventional methods may cause side effects due to the toxicity of urushiol.
2009년 11월 26일자로 공개된 대한민국 공개특허 10-2009-0121868호에는 옻고추장의 제조방법이 개시되어 있다. 상기 공개 특허에 따르면 옻나무를 달인 옻물을 이용하여 메주와 찹쌀풀, 식혜를 제조한 후, 이를 이용하여 옻고추장을 제조하되, 옻나무와 황기, 세이지를 혼합하여 열수추출함으로써 옻나무의 독성을 제거한다.Korean Patent Laid-open Publication No. 10-2009-0121868, published on November 26, 2009, discloses a method for manufacturing an alum lucer kochujang. According to the above-mentioned patent, the lacquer with lacquer is used to make meju, glutinous rice paste and sikhye, and then the lacquer is made using the lacquer, and the toxicity of the lacquer tree is removed by mixing the lacquer,
하지만 상기와 같은 종래 기술에 따른 옻 고추장 제조 방법은 보양효과가 있는 것으로 알려진 옻성분을 특별한 요리가 아닌 일상적으로 사용하고 있는 고추장을 통하여 간편하게 소량씩 섭취하되, 옻나무로 인한 부작용을 줄일 수 있지만 식감이 민감한 일부 사람들은 고추장에서 옻 냄새가 난다고 호소하는 경우가 있을 뿐만 아니라 체질이 민감한 사람은 덜 제거된 우루시올에 의하여 미약하나마 부작용을 경험할 수 있다는 문제점이 있다.However, in the method of manufacturing the red liquor Kochujang according to the related art as described above, it is possible to reduce the side effects due to the lacquer by using a small amount of the lacquer ingredient, Some sensitive people may complain that they smell like lacquer in Kochujang, but those who are sensitive to constitution may experience side effects, though they are weak due to less eliminated urushiol.
본 발명은 상기한 문제점을 해결하기 위하여 개발된 것으로 본 발명이 이루고자 하는 기술적 과제는 옻 냄새를 보다 완벽하게 제거하고 우루시올의 독성을 보다 적극적으로 제거하여 식감이 예민하거나 체질이 민감한 사람들도 안심하고 섭취할 수 있도록 잡내와 우루시올 부작용을 제거한 옻 고추장 제조 방법을 제공하는 것이다.The present invention has been developed in order to solve the above-mentioned problems. The technical problem to be solved by the present invention is to completely eliminate the odor of lacquer, and more positively remove the toxicity of urushiol, The present invention also provides a method for manufacturing the red liquorice koji paste by removing side effects of urushiol.
상기 기술적 과제를 이루기 위한 본 발명에 따른 옻 고추장 제조 방법은,According to an aspect of the present invention,
옻나무 100 중량부에 대하여 About 100 parts by weight of lacquer tree
무우 말랭이 2 ~ 5 중량부와,2-5 parts by weight of radish dried persimmon,
칡뿌리 1 ~ 3 중량부와,1 to 3 parts by weight of roots,
헛개나무, 자작나무, 삼백피, 싸리나무, 또는 이들의 조합중에서 선택된 해독 성질의 첨가물 2 ~ 5 중량부와,2 to 5 parts by weight of a detoxifying additive selected from hinoki, birch, three hundred pic,
염부목 2 ~ 5 중량부를 세절 및 혼합하는 제1 과정;A first step of finely dividing and mixing 2 to 5 parts by weight of a bristle neck;
상기 제1 과정에 의하여 준비된 혼합재에 물을 투입하여 달인 옻물을 준비하는 제2 과정; 및A second step of adding water to the mixed material prepared by the first step to prepare a licorice; And
상기 제2 과정에 의하여 준비된 옻물을 이용하여 메주 가루와 설탕 및 고추가루를 이용하여 옻고추장을 제조하는 제3 과정;을 포함하는 것을 특징으로 한다.And a third step of preparing an oak kochujang using meju powder, sugar and red pepper flour using the lacquer prepared by the second process.
본 발명에 따른 옻 고추장 제조 방법에 의하여 제조된 옻 고추장은 옻의 유익한 성분이 포함된 옻 고추장을 섭취할 때 알러지 반응이 전혀 없을 뿐만 아니라 무우 말랭이 투입으로 인하여 옻냄새를 완벽하게 제거하여 식감을 우수하게 하고 헛개 나무와 같은 해독 성질의 재료 투입으로 알러지 반응을 현저하게 감소시킨다. 또한 염부목과 칡뿌리를 포함하는 천연 재료에 의하여 소금과 설탕의 사용을 줄여 건강 증진을 도모할 수 있다. 따라서 옻 냄새를 보다 완벽하게 제거하고 우루시올의 독성을 보다 적극적으로 제거하여 식감이 예민하거나 체질이 민감한 사람들도 안심하고 섭취할 수 있다.In the case of the lacquer kochujang prepared according to the present invention, the allergic reaction does not occur at all when the lacquer kochujang containing the beneficial ingredients of lacquer is completely consumed, and the lacquer odor is completely removed due to the insertion of the radish lacquer, And the addition of detoxifying materials such as Hovenia trees significantly reduces the allergic reaction. In addition, natural ingredients, including pine nuts and roots, can reduce the use of salt and sugar to promote health. Therefore, it completely removes the odor of lacquer and removes the toxicity of urushiol more positively, so that people who are sensitive to the sensation of the texture or constitution can eat it safely.
도 1은 본 발명에 따른 잡내와 우루시올 부작용을 제거한 옻 고추장 제조 방법의 주요 과정을 나타낸 흐름도이다.FIG. 1 is a flow chart illustrating a main procedure of a method of manufacturing a lacquer kakujang by eliminating side effects and urushiol side effects according to the present invention.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예들을 보다 상세히 설명하기로 한다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.
도 1에는 본 발명의 바람직한 실시예에 따른 잡내와 우루시올 부작용을 제거한 옻 고추장 제조 방법의 주요 과정을 흐름도로써 나타내었다. 도 1을 참조하면 본 발명에 따른 옻 성분을 포함하는 식품 첨가물 제조 방법은,FIG. 1 is a flow chart showing a main process of a method of manufacturing an oak kochujang in which a side effect and urushiol side effects are eliminated according to a preferred embodiment of the present invention. Referring to FIG. 1, a method for preparing a food additive comprising an oak ingredient according to the present invention comprises:
옻나무 100 중량부에 대하여 About 100 parts by weight of lacquer tree
무우 말랭이 2 ~ 5 중량부와,2-5 parts by weight of radish dried persimmon,
칡뿌리 1 ~ 3 중량부와,1 to 3 parts by weight of roots,
헛개나무, 자작나무, 삼백피, 싸리나무, 또는 이들의 조합중에서 선택된 해독 성질의 첨가물 2 ~ 5 중량부와,2 to 5 parts by weight of a detoxifying additive selected from hinoki, birch, three hundred pic,
염부목 2 ~ 5 중량부를 세절 및 혼합하는 제1 과정(S102),A first step (S102) of dividing and mixing 2 to 5 parts by weight of the salt part,
상기 제1 과정에 의하여 준비된 혼합재에 물을 투입하여 달인 옻물을 준비하는 제2 과정(S104), 및A second step (S104) of adding water to the mixed material prepared by the first step to prepare a licorice seedling (S104), and
상기 제2 과정에 의하여 준비된 옻물을 이용하여 메주 가루와 설탕 및 고추가루를 이용하여 옻고추장을 제조하는 제3 과정(S106)을 포함하여 이루어진다.And a third step (S106) of producing the lacquer kochujang using meju powder, sugar, and red pepper flour using the lacquer prepared by the second process.
또한 아래의 실시예들 및 비교예에서는 소금과 설탕을 통상의 투입량에 비하여 대략 20 % 정도 감량하고 염부목과 칡뿌리를 추가하여 알러지 반응에 대한 유의차있는 변화가 있는지와 미식가에 의한 유의차 있는 식감 변화가 있는지를 실험한다. In the following examples and comparative examples, the amount of salt and sugar was reduced by about 20% as compared with the usual amount of the salt, and the addition of the sprout root and the root of the sprout added significant changes in the allergic response, Experiment to see if there is a change.
이하에서 옻물을 다리는 재료를 구성하는 구성 비율별 실시예들과 비교예들을 설명한다.In the following, examples of the ratios constituting the lacquer brass material and comparative examples will be described below.
[실시예 1][Example 1]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 2 중량부, 헛개나무 3 중량부, 염부목 3 중량부100 weight parts of Rhus verniciflua, 3 weight parts of radish sprouts, 2 weight parts of radish root, 3 weight parts of hinoki tree,
[실시예 2][Example 2]
옻나무 100 중량부, 무우 말랭이 2 중량부, 칡뿌리 2 중량부, 헛개나무 3 중량부, 염부목 3 중량부100 weight parts of Rhus verniciflua, 2 weight parts of radish sprouts, 2 weight parts of radish root, 3 weight parts of hinoki tree,
[실시예 3][Example 3]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 3 중량부, 헛개나무 3 중량부, 염부목 3 중량부100 weight parts of Rhus verniciflua, 3 weight parts of radish sprouts, 3 weight parts of radish root, 3 weight parts of hinoki tree,
[실시예 4][Example 4]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 3 중량부, 헛개나무 5 중량부, 염부목 3 중량부100 parts by weight of a sumac tree, 3 parts by weight of radish sprouts, 3 parts by weight of radish sprouts, 5 parts by weight of hornblende,
[실시예 5][Example 5]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 3 중량부, 헛개나무 3 중량부, 염부목 2 중량부100 parts by weight of a sumac tree, 3 parts by weight of radish sprouts, 3 parts by weight of lupine root, 3 parts by weight of hinoki, 2 parts by weight
[실시예 6][Example 6]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 3 중량부, 헛개나무 3 중량부, 염부목 5 중량부100 weight parts of Rhus verniciflua, 3 weight parts of radish sprouts, 3 weight parts of radish root, 3 weight parts of hinoki tree,
[비교예 1][Comparative Example 1]
옻나무 100 중량부, 무우 말랭이 미투입, 칡뿌리 2 중량부, 헛개나무 3 중량부, 염부목 3 중량부100 weight parts of lacquer tree, 2 weight parts of radish root, 2 weight parts of radish root, 3 weight parts of hinoki tree,
[비교예 2][Comparative Example 2]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 미투입, 헛개나무 3 중량부, 염부목 3 중량부100 parts by weight of a sumac tree, 3 parts by weight of radish sprouts, 3 parts by weight of hungberry, 3 parts by weight of hinoki,
[비교예 3][Comparative Example 3]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 2 중량부, 헛개나무 미투입, 염부목 3 중량부100 parts by weight of lacquer tree, 3 parts by weight of radish sprouts, 2 parts by weight of lupine root,
[비교예 4][Comparative Example 4]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 2 중량부, 헛개나무 3 중량부, 염부목 미투입100 parts by weight of lacquer tree, 3 parts by weight of radish sprouts, 2 parts by weight of radish root, 3 parts by weight of hinoki wood,
[비교예 5][Comparative Example 5]
옻나무 100 중량부, 무우 말랭이 3 중량부, 칡뿌리 2 중량부, 헛개나무 미투입, 염부목 미투입100 parts by weight of lacquer tree, 3 parts by weight of radish sprouts, 2 parts by weight of radish root,
상기 실시예 1 내지 실시예 6과 비교예 1 내지 비교예 5의 구성 비율에 의하여 준비된 옻물 달임을 위한 첨가 재료를 도 1에 도시한 바와 같이 세절 및 혼합(제1 과정 : S102)하고, 상기 제1 과정(S102)에 의하여 준비된 혼합재에 물을 투입하여 달인 옻물을 준비(제2 과정 : S104)한 후, 상기 제2 과정(S104)에 의하여 준비된 옻물을 이용하여 메주 가루와 설탕 및 고추가루를 이용하여 옻고추장을 제조(제3 과정: S106)하였다.1, the additive materials for preparing the lacquer seedlings prepared according to the composition ratios of Examples 1 to 6 and Comparative Examples 1 to 5 are cut and mixed (first step: S102) (Step S104), water is added to the mixed material prepared in step 1 (S102), and meju powder, sugar, and red pepper powder are prepared using the prepared lacquer (step S104) (Step 3: S106).
옻에 대해서 알레르기 반응이 있는 실험군 50명과 식감이 뛰어난 미식가 실험군 50명을 합한 실험군 총 100명에 대해서 준비된 옻고추장을 사용하여 비빔밥을 만들어 3끼니를 투여하게 하고 피부 알러지 반응 검사와 식감 실험을 실행하였다. 표 1에는 피부 알러지 반응 실험 결과를 나타내었고, 표 2에는 식감 실험을 결과를 나타내었다.A total of 100 patients who had allergic reactions to lacquer, 50 of them and 50 of gourmet gastronomic experiment group, were tested for skin allergic reaction and mouthwash by using 3 kinds of bibimbap prepared by using the prepared lacquer kochujang . Table 1 shows the skin allergic response test results, and Table 2 shows the results of the texture test.
실험Allergic reaction
Experiment
표 1에서 ◎는: 전혀 알러지 반응이 관찰되지 않음을 나타내고, ○은 1 ~ 2명 정도에서 미약한 알러지 반응이 관찰됨을, △는 3명 ~ 5명에서 미약한 알러지 반응이 관찰됨을 나타내며, ×는 5명을 초과하여 미약한 알러지 반응이 나타나거나 1명 이상 중등도의 알러지 반응이 관찰됨을 나타낸다.In Table 1, ⊚ indicates that no allergic reaction was observed at all, ○ indicates that a slight allergic reaction was observed in about 1 to 2 persons, △ indicates that a slight allergic reaction was observed in 3 to 5 persons, and × Suggests that there is a slight allergic reaction in more than 5 individuals, or that more than one moderate allergic reaction is observed.
표 1에서 ◎는 식감이 매우 우수하여 실험군 90% 이상이 만족함을 나타내고, ○은 식감이 우수하나 실험군 90% 미만 ~ 50% 이상이 만족함을 나타내며, △는 실험군 50% 미만 ~ 20% 이상에서 식감이 만족함을, ×는 20% 미만이 식감을 만족하거나 50%를 초과하여 잡내 또는 불만족을 호소한 경우를 나타낸다.In Table 1, ◎ indicates that the texture is excellent and 90% or more of the experimental group is satisfied, ○ indicates that the texture is good but less than 90% to 50% of the experimental group is satisfied, and △ indicates that the texture is less than 50% , And X represents a case where less than 20% satisfied the texture, or more than 50%, which complained of discomfort or dissatisfaction.
표 1과 표 2를 참조하면 실시예 1의 경우에는 무우 말랭이를 청구범위에서 기재하고 있는 정량 투입으로 인하여 옻냄새를 완벽하게 제거하여 식감을 우수하게 하고 헛개 나무와 같은 해독 성질의 재료를 청구범위에서 기재하고 있는 정량 투입으로 알러지 반응을 현저하게 감소시킨다. 또한 청구범위에서 기재하고 있는 염부목과 칡뿌리를 정량 투입하여 천연 재료에 의하여 소금과 설탕의 사용을 줄여도 식감상 차이가 전혀 없이 건강 증진을 도모할 수 있다.Referring to Table 1 and Table 2, in the case of Example 1, the lacquer odor is completely removed owing to the quantitative input described in the claims, and thus the texture of the lacquer is excellent, and the detoxification- The amount of allergen is remarkably reduced by the dosing described. In addition, it is possible to reduce the use of salt and sugar by using natural ingredients to quantify the nutrients and sprouts described in the claims, and to promote health without any difference in eating habits.
실시예 2 내지 실시예 5에서는 무우 말랭이, 칡뿌리, 헛개나무, 또는 염부목을 청구범위에서 기재된 투입 비율의 상한선 또는 하한선 부근에서 알러지 반응 또는 식감이 상당히 우수하지만 미약하나마 실시예 1보다는 만족도가 떨어짐을 나타낸다.In Examples 2 to 5, allergic reaction or texture was remarkably excellent in the vicinity of the upper limit or lower limit of the input ratio described in claims, but the degree of satisfaction was lower than that of Example 1 .
또한, 무우 말랭이를 전혀 투입하지 않은 비교예 1의 경우에 알러지 반응에서는 본원 발명과 차이가 없으나 식감이 떨어져 옻냄새를 호소하여 식감이 떨어지는 것으로 나타난다.In the case of Comparative Example 1 in which no radish dried persimmon was added at all, the allergic reaction was not different from the present invention,
또한, 칡뿌리를 미투입한 비교예 2의 경우 고추장의 단맛이 떨어진다는 실험군이 증가하며, 헛개 나무를 미투입한 비교예 3의 경우 식감은 우수하나 알러지 반응이 증가한다.In the case of Comparative Example 2 in which the root was not applied, the number of experimental groups in which the sweetness of the kochujang decreased was increased, whereas in Comparative Example 3 in which the hut tree was not applied, the texture was excellent but the allergic reaction was increased.
또한, 염부목을 미투입한 비교예 4의 경우 알러지 반응도 증가할 뿐만 아니라 짠맛도 부족하다고 호소하는 개체가 증가하였다.In addition, in the case of Comparative Example 4 in which the glutinous rice flour was not added, not only the allergic response but also the salty taste was increased.
또한, 헛개 나무와 염부목을 모두 투입하지 않은 비교예 5의 경우에는 식감을 본원 발명과 차이가 없으나 알러지 반응을 호소하는 경우가 급증하는 것으로 나타난다.In the case of Comparative Example 5 in which both the hinoki wood and the pine wood were not put, the texture of the present invention was not different from that of the present invention, but the case of allergic reaction was increased rapidly.
또한, 헛개나무를 대체하여 자작나무, 삼백피, 싸리나무, 또는 이들의 조합을 사용하여도 위의 실시예들과 실질적으로 동일한 효과를 나타내었다. 삼백피의 경우에는 청구범위에서 기술된 중량을 초과하면 쓴맛을 호소하는 개체가 급증하였다.In addition, the use of birch, three hundred blooms, sycamore, or a combination thereof in place of the hodgkin showed substantially the same effects as those of the above examples. In the case of three hundred pts, individuals exceeding the weights described in the claims increased in bitter taste.
이상의 실시예 및 비교예들을 참조하여 설명한 바와 같이 본원 발명에 따르면, 옻의 유익한 성분이 포함된 옻 고추장을 섭취할 때 알러지 반응이 전혀 없을 뿐만 아니라 무우 말랭이 투입으로 인하여 옻냄새를 완벽하게 제거하여 식감을 우수하게 하고 헛개 나무와 같은 해독 성질의 재료 투입으로 알러지 반응을 현저하게 감소시킨다. 또한 염부목과 칡뿌리를 포함하는 천연 재료에 의하여 소금과 설탕의 사용을 줄여 건강 증진을 도모할 수 있다.As described above with reference to Examples and Comparative Examples, according to the present invention, there is no allergic reaction at the time of ingesting the poisonous lacquer containing the beneficial ingredients of the lacquer, and the lacquer odor is completely removed owing to the insertion of the radish- And significantly reduces the allergic reaction with the input of detoxifying materials such as Hovenia. In addition, natural ingredients, including pine nuts and roots, can reduce the use of salt and sugar to promote health.
Claims (1)
옻나무 100 중량부에 대하여
무우 말랭이 2 ~ 5 중량부와,
칡뿌리 1 ~ 3 중량부와,
헛개나무, 자작나무, 삼백피, 싸리나무, 또는 이들의 조합중에서 선택된 해독 성질의 첨가물 2 ~ 5 중량부와,
염부목 2 ~ 5 중량부를 세절 및 혼합하는 제1 과정;
상기 제1 과정에 의하여 준비된 혼합재에 물을 투입하여 달인 옻물을 준비하는 제2 과정; 및
상기 제2 과정에 의하여 준비된 옻물을 이용하여 메주 가루와 설탕 및 고추가루를 이용하여 옻고추장을 제조하는 제3 과정;을 포함하는 것을 특징으로 하는 잡내와 우루시올 부작용을 제거한 옻 고추장 제조 방법.
A method of manufacturing an oyster kochujang (Kimchi) producing oyster kochujang by removing the lacquer odor to improve the texture and significantly reducing the allergic reaction by adding a detoxifying material such as a hinoki tree,
About 100 parts by weight of lacquer tree
2-5 parts by weight of radish dried persimmon,
1 to 3 parts by weight of roots,
2 to 5 parts by weight of a detoxifying additive selected from hinoki, birch, three hundred pic,
A first step of finely dividing and mixing 2 to 5 parts by weight of a bristle neck;
A second step of adding water to the mixed material prepared by the first step to prepare a licorice; And
And a third step of preparing a lacquer kochujang using meju powder, sugar, and red pepper powder using the lacquer prepared by the second process.
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