KR101880877B1 - Method of manufacturing for marinated mushroom and the braised mushroom in soy sauce by the above method - Google Patents
Method of manufacturing for marinated mushroom and the braised mushroom in soy sauce by the above method Download PDFInfo
- Publication number
- KR101880877B1 KR101880877B1 KR1020180015338A KR20180015338A KR101880877B1 KR 101880877 B1 KR101880877 B1 KR 101880877B1 KR 1020180015338 A KR1020180015338 A KR 1020180015338A KR 20180015338 A KR20180015338 A KR 20180015338A KR 101880877 B1 KR101880877 B1 KR 101880877B1
- Authority
- KR
- South Korea
- Prior art keywords
- mushroom
- weight
- mushrooms
- extract
- mixed
- Prior art date
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 273
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 title claims description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 239000000284 extract Substances 0.000 claims description 34
- 235000011194 food seasoning agent Nutrition 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 23
- 235000021110 pickles Nutrition 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 239000008213 purified water Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000005406 washing Methods 0.000 claims description 13
- 240000002234 Allium sativum Species 0.000 claims description 12
- 241001474374 Blennius Species 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 239000005715 Fructose Substances 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 239000008601 oleoresin Substances 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 244000088415 Raphanus sativus Species 0.000 claims description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 210000004185 liver Anatomy 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 3
- 240000006108 Allium ampeloprasum Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 244000141218 Alpinia officinarum Species 0.000 claims 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims 1
- 230000029087 digestion Effects 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 235000012046 side dish Nutrition 0.000 abstract description 3
- 230000037406 food intake Effects 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 240000006499 Flammulina velutipes Species 0.000 abstract 1
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 1
- 241001534813 Hypsizygus Species 0.000 abstract 1
- 244000252132 Pleurotus eryngii Species 0.000 abstract 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 abstract 1
- 239000005417 food ingredient Substances 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 description 8
- 238000007598 dipping method Methods 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000000052 vinegar Substances 0.000 description 6
- 235000021419 vinegar Nutrition 0.000 description 6
- 241000121220 Tricholoma matsutake Species 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 206010010774 Constipation Diseases 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 4
- 208000007502 anemia Diseases 0.000 description 4
- 230000003712 anti-aging effect Effects 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 230000035882 stress Effects 0.000 description 4
- 244000020518 Carthamus tinctorius Species 0.000 description 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- -1 0.2 to 0.5% % Polymers 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 235000009414 Elaeocarpus kirtonii Nutrition 0.000 description 2
- 241001537207 Flammulina Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000184734 Pyrus japonica Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 244000236151 Tabebuia pallida Species 0.000 description 2
- 235000013584 Tabebuia pallida Nutrition 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 210000001789 adipocyte Anatomy 0.000 description 2
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000002180 anti-stress Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000009120 camo Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000005607 chanvre indien Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000001916 dieting Nutrition 0.000 description 2
- 230000037228 dieting effect Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000011487 hemp Substances 0.000 description 2
- 210000003494 hepatocyte Anatomy 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000001596 intra-abdominal fat Anatomy 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 210000000265 leukocyte Anatomy 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 108700012359 toxins Proteins 0.000 description 2
- 230000004614 tumor growth Effects 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000125380 Terminalia tomentosa Species 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000021462 rice dishes Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 229940062013 tamarind extract Drugs 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 새송이버섯, 꽃팽이버섯 및 느티만가닥버섯을 이용한 버섯장아찌의 제조방법에 관한 것으로, 구체적으로는 부 식재인 장아찌 섭취를 통해 버섯의 영양소를 자연스럽게 섭취할 수 있도록 발명한 것으로, 버섯이 갖는 고유의 이취(異臭) 및 이미(異味)의 벽(癖)이 제거된 버섯장아찌에 관한 것이다.The present invention relates to a method for producing a mushroom pickled mushroom using a mushroom mushroom, a flower mushroom, and a mushroom mushroom. Specifically, the present invention provides a method for naturally ingesting a mushroom nutrient through ingestion of a pickled mushroom, And the mushroom pickles in which the inherent odor and the off-flavor wall are removed.
장아찌란 통상 오이, 무, 마늘 따위의 야채류를 간장이나 식초, 소금물 등에 담가 놓거나 된장, 고추장에 담가두었다가 조금씩 들어내 그대로 또는 양념 가미하여 오래 두고 먹을 수 있도록 저장하는 음식의 일종으로서, 장지(醬漬)라고도 불리운다.Jangja is a type of food that is usually stored in soy sauce, vinegar, salt water, etc., in which the vegetables of cucumber, radish, and garlic are soaked in miso or kochujang, ) Is also called.
이러한 장아찌는, 장기간 보관하여 손쉽게 섭취가 가능하고, 밥반찬, 술안주, 간식으로도 애용되기 때문에 기존의 오이, 무, 마늘 이외에도 다양한 재료가 활용되어 제조되기도 한다.These pickles can be easily stored for a long period of time, and they are also used as rice dishes, snacks, and snacks. Therefore, a variety of materials other than conventional cucumber, radish, and garlic may be used.
예를 들면, 섭취할 기회가 많지 않고, 섭취자에 따라서는 섭취 방법을 몰라 기피하는 경우가 많은 버섯을 이용하여 장아찌를 제조함으로써, 버섯 고유 영양소 섭취량을 자연스럽게 증가시키고, 버섯 섭취를 즐기지 않는 섭취자로 하여금 밥반찬 및 간식거리로 섭취가 가능하도록 유도하여 인류 건강에 도움주고자 하는 것이 그 예이다.For example, there is not a lot of opportunity to eat, and depending on the person who consumes the mushroom is often avoided by the method of avoiding the mushrooms are used to make pickles, mushroom intrinsic nutrient intake is increased naturally and do not enjoy the mushroom intake For example, to encourage people to consume rice as a side dish and a snack street to help human health.
특히, 버섯 섭취를 기피하는 섭취자 층의 경우, 버섯이 지닌 고유의 식감과 맛, 향을 싫어하기에, 버섯을 이용하여 장아찌라는 부 식재를 제조하는 경우, 버섯의 이취와 이미를 제거하는 것이 관건이다.Particularly, in the case of the intake layer avoiding the consumption of mushrooms, since it hates the unique texture, flavor and aroma of the mushroom, it is necessary to remove the odor and imitation of the mushroom It is the key.
관련된 기술로서, 공개특허공보 제10-2009-0085996호의 상황버섯을 가미한 새송이 한방 장아찌의 제조방법(선행기술 1), 등록특허공보 제10-0469756호의 피클형 송이버섯 장아찌의 제조방법(선행기술 2) 및 등록특허공보 제10-0548991호의 새송이버섯장아찌의 제조방법(선행기술 3)이 있다.As a related art, there is disclosed a process for producing a safflower herb japonica (Patent Prior Art 1), a method for producing a pickled mackerel pickled japonica of Patent Registration No. 10-0469756, which is disclosed in Patent Document 10-2009-0085996 ), And a method for manufacturing a mushroom pickled mushroom of Japanese Patent Laid-Open No. 10-0548991 (prior art 3).
상기 선행기술 1은, '상황버섯과 감초, 대추, 물을 넣고 1시간 달인후 면보를 깐 체에 거르는 단계와, 거른 약용물에 깨끗이 세척하고 물기를 뺀 새송이버섯을 넣고 24시간 담가둔후, 여기에 간장, 맛술, 청주, 황설탕을 넣고 끓인 것을 부은후 다시 끓여서 불을 줄여 20분 조리는 단계와, 식으면 4일간 용기에 넣어 냉장보관하고, 다시 꺼내어 새송이만 걸러낸후 다시 끓여서 식힌후 붓고 20일간 냉장보관하는 단계와, 일정량씩 진공 포장한 상황버섯을 가미하는 단계를 포함하는 것'을 기재하고 있다.In the prior art 1 described above, a step of adding a mushroom, licorice, jujube, and water into the mushroom for 1 hour, followed by a step of filtering the mushroom and a step of washing the mushroom with water and then adding fresh mushroom with water for 24 hours, Add the soy sauce, sashimi, sake, sake, and yellow sugar, pour the boiled, boil again, reduce the fire, and cook for 20 minutes. If cooled, put it in the container for 4 days and store it in the refrigerator. Remove it again and boil it again. A step of storing the product in a refrigerator for a day, and a step of adding a mushroom vacuum-packed in a predetermined amount.
또한 상기 선행기술 2는, '물 84 ∼ 95중량부에 소금 5 ∼ 15중량부, 아스코르브산 (ascorbic acid) 0.01 ∼ 0.3중량부, 시스테인 (cysteine) 0.01 ∼ 0.3중량부를 잘 용해시킨 후 생송이 또는 냉동송이를 2 ∼ 24시간 침지한 후 송이 버섯을 탈수하는 단계, 물 42 ∼ 79중량부에 간장 1.0 ∼ 10.0중량부, 솔비톨 3.0 ∼ 10.0중량부, 고과당 3.0 ∼ 10.0중량부, 설탕 2.0 ∼ 5.0중량부, 정향 0.05 ∼ 0.3중량부, 월계수잎 0.05 ∼ 0.3중량부, 코리안더 0.05 ∼ 0.3중량부, 다시마 0.05 ∼ 0.3중량부, 홍고추 2.0 ∼ 5.0중량부, 청고추 2.0 ∼ 5.0중량부, 양파 1.0 ∼ 5.0중량부, 마늘 1.0 ∼ 3.0중량부, 생강 0.2 ∼ 0.5중량부를 혼합하고 이를 5-30분간 끓여서 향을 추출, 여과한 절임액을 제조하는 단계, 상기 절임액과 여별한 잔사에 증점 안정제인 카라기난 (carrageenan) 0.001 ∼ 0.05중량부, 소듐 알지네이트 (sodium alginate) 0.001 ∼ 0.05중량부, 페크틴(pectin) 0.001 ∼ 0.05중량부, 글루코만난 (glucomannan) 0.001 ∼ 0.05중량부, 한천 0.001 ∼ 0.05중량부, 젤라틴 (gelatin) 0.001 ∼ 0.05중량부, 알긴산 (alginic acid) 0.001 ∼ 0.05중량부, 키토산 0.001 ∼ 0.05중량부, 카르복시 메틸 셀룰로즈 (carboxy methyl cellulose) (CMC) 0.001 ∼ 0.05중량부, 구연산 (citric acid) 0.001 ∼ 0.02중량부, 사과산 (malic acid) 0.001 ∼ 0.01중량부, 호박산 (succinic acid) 0.001 ∼ 0.01중량부, 푸마르산 (fumaric acid) 0.001 ∼ 0.01중량부를 첨가하여 5 ∼ 30분간 끓이고 여과 냉각 후 사과식초 0.5 ∼ 2.5중량부, 양조식초 0.5 ∼ 2.5중량부를 첨가한 조미액을 제조하는 단계, 상기 절임액 100중량부에 탈수한 송이버섯 50 ∼ 100중량부를 넣고 2 ∼ 24시간 침지시키는 단계, 상기 탈수한 송이버섯 50 ∼ 70중량부에 상기 조미액 30 ∼ 50중량부를 혼합하는 단계, 이를 포장하는 단계 및 이를 85 ∼ 100℃에서, 10 ∼ 60분간 가열 살균하는 단계로 이루어지는 것'을 기재하고 있다.In the prior art 2, 5 to 15 parts by weight of salt, 0.01 to 0.3 parts by weight of ascorbic acid and 0.01 to 0.3 parts by weight of cysteine are dissolved well in 84 to 95 parts by weight of water, A step of dewatering the pine mushroom after immersing the frozen pine mushroom for 2 to 24 hours, a step of dripping the pine mushroom, a step of adding 1.0 to 10.0 parts by weight of soy sauce, 3.0 to 10.0 parts by weight of soy sauce, 3.0 to 10.0 parts by weight of high fructose, 0.05 to 0.3 parts by weight of oriental leaves, 0.05 to 0.3 parts by weight of laurel leaves, 0.05 to 0.3 parts by weight of coriander, 0.05 to 0.3 parts by weight of sea tangle, 2.0 to 5.0 parts by weight of red pepper, 2.0 to 5.0 parts by weight of blue pepper, 5.0 to 5.0 parts by weight of garlic, 1.0 to 3.0 parts by weight of garlic, 0.2 to 0.5 parts by weight of ginger, boiling for 5 to 30 minutes to extract fragrance and filtrate to prepare a pickling solution, adding carrageenan as a thickening stabilizer 0.001 to 0.05 part by weight of carrageenan, sodium algiate 0.001 to 0.05 part by weight of pectin, 0.001 to 0.05 parts by weight of glucomannan, 0.001 to 0.05 part by weight of agar, 0.001 to 0.05 part by weight of gelatin, 0.001 to 0.05 parts by weight of chitosan, 0.001 to 0.05 parts by weight of chitosan, 0.001 to 0.05 parts by weight of carboxy methyl cellulose (CMC), 0.001 to 0.02 parts by weight of citric acid, 0.001 to 0.01 parts by weight of malic acid 0.001 to 0.01 part by weight of succinic acid and 0.001 to 0.01 part by weight of fumaric acid are added and boiled for 5 to 30 minutes. After filtering and cooling, 0.5 to 2.5 parts by weight of apple vinegar and 0.5 to 2.5 parts by weight of fermented vinegar are added 50 to 100 parts by weight of dehydrated pine mushroom is added to 100 parts by weight of the pickling solution and immersed for 2 to 24 hours, and 30 to 50 parts by weight of the seasoning solution is added to 50 to 70 parts by weight of the dehydrated pine mushroom. Mixing step Packing and thermally sterilizing it at 85 to 100 ° C for 10 to 60 minutes ".
마지막으로 상기 선행기술 3은, '물에 진간장, 소금, 설탕, 물엿, 다시마, 생강, 표고버섯을 넣고 끓이는 양념용액 1차 준비단계와, 상기 단계에서 끓게 되면 다시마를 건져내고 10∼30분간 끓인 다음 부재료는 건져내고 식초, 맛술, 매실액기스를 첨가하여 이를 1∼3분간 끊여주는 양념용액 2차 준비단계와, 상기 단계를 거친 끊는 양념용액에 정선, 세절된 새송이버섯을 넣어 10∼60초간 데친다음 건져내는 새송이버섯 데치는 단계와, 상기 단계를 거친 양념용액과 새송이버섯을 5∼15℃의 온도에서 자연냉각시키는 단계와, 상기 냉각된 양념용액에 냉각된 새송이버섯을 넣어 36∼60시간 1차 숙성시키는 단계와, 상기 숙성과정을 거친 버섯을 건져낸후 양념용액을 더 끊여주고 이를 5∼15℃의 온도에서 자연냉각시킨 상태에서 다시 새송이버섯을 넣어 36∼60시간 2차 숙성시키는 단계를 포함하는 것'을 기재하고 있다.Finally, the above-mentioned prior art 3 is a method for preparing a sauce seasoning solution which comprises adding soy sauce, salt, sugar, syrup, kelp, ginger, and shiitake to water and boiling the sauce for 10 to 30 minutes Add the vinegar, syrup, plum vinegar, and add the seasoning solution to the vinegar for 1 to 3 minutes. Add the regular seasoning and finely chopped mushroom to the seasoning solution. A step of sprouting fresh mushroom, a step of spontaneously cooling the seasoning solution and the mushroom with the above step at a temperature of 5 to 15 ° C, a step of putting the cooled mushroom in the cooled seasoning solution for 36 to 60 hours, And the mushroom after the above-mentioned aging process is removed, the seasoning solution is further cut off, and the mushroom is further cooled while being naturally cooled at a temperature of 5 to 15 ° C, Quot; and " comprising secondary aging step ".
그러나 상기 선행기술 1 내지 3은, 본 출원인이 제안하고자 하는 버섯장아찌의 제조방법의 시계열적 흐름이 상이할 뿐만 아니라, 버섯이 갖는 고유의 이취와 이미를 제거할 수 있는 방법에 대해 기재하고 있지 않다.However, the prior arts 1 to 3 do not disclose not only the time-dependent flow of the method of manufacturing mushroom pickles to be proposed by the present applicant but also a method of removing the inherent odor and imitation of mushroom .
본 발명의 목적은, 새송이버섯, 꽃팽이버섯 및 느티만가닥버섯을 이용한 버섯장아찌의 제조방법에 관한 것으로, 구체적으로는 장아찌 섭식을 통해 버섯이 지닌 인체에 유익한 각종 영양소까지 섭취할 수 있도록 하고, 버섯이 갖는 고유의 이취(異臭) 및 이미(異味) 의 벽(癖)이 제거된 즐겨먹기에 거부감 없는 버섯장아찌를 제공하는데 있다.The present invention relates to a method for producing a mushroom pickling using a mushroom, a mushroom, and a mushroom of a mushroom, and more particularly, to a method for preparing a mushroom pickle using a mushroom by feeding a variety of nutrients beneficial to the human body, This is to provide a mushroom pickled mushroom which has a unique smell of mushroom and a wall which is removed from the taste of the mushroom and which is free from taste.
상기의 목적을 달성하기 위한 본 발명에 따른 버섯장아찌의 제조방법은, 버섯류 50~70중량%, 간장 2~4중량%, 고과당 6~15중량%, 정백당 1.5~3.5중량%, 마늘 0.2~0.5중량%, 야채혼합액 0.2~0.5중량%, 식염 1.5~3중량%, 주정 0.2~0.8중량%, 다시마톳엑기스 0.1~0.3중량%, 밀분해추출물 0.1~0.3중량%, 올레오레진캡시컴 0.01~0.03중량%, 잔탄검 0.02~0.08중량% 및 정제수 15~22중량%를 준비하는 재료준비단계; 상기 재료 중 버섯류를 절단 및 선별하는 전처리단계; 상기 전처리된 버섯류를 세척하고 탈수하는 세척 및 탈수단계; 세척과 탈수가 완료된 버섯류를 데쳐 데친 버섯을 제조하는 자숙단계; 상기 버섯류를 제외한 재료를 혼합하여 조미액을 제조하는 조미액 제조단계; 상기 데친 버섯과 조미액을 혼합하는 혼합단계; 상기 혼합단계에 의한 혼합물을 포장하는 충진 및 포장단계; 및 상기 충진 및 포장단계를 통해 포장된 포장물을 살균하고 중탕하여 냉각시키는 살균 및 냉각단계; 로 이루어지고, 상기 버섯류는 새송이버섯을 100중량부 기준으로, 꽃팽이버섯 60~75중량부 및 느티만가닥버섯 45~60중량부로 이루어진다.In order to accomplish the above object, the present invention provides a method for producing mushroom pickles, which comprises 50 to 70% by weight of mushrooms, 2 to 4% by weight of liver, 6 to 15% by weight of high fructose, 1.5 to 3.5% 0.5 to 0.5 wt% of vegetable mixture, 0.2 to 0.5 wt% of vegetable mixture, 1.5 to 3 wt% of salt, 0.2 to 0.8 wt% of alcohol, 0.1 to 0.3 wt% of sea tangle extract, 0.1 to 0.3 wt% of whey decomposition extract, 0.01 to 0.03% by weight, xanthan gum 0.02 to 0.08% by weight, and purified water 15 to 22% by weight; A pretreatment step of cutting and sorting mushrooms among the materials; A washing and dehydrating step of washing and dehydrating the pretreated mushrooms; A step of preparing mushrooms which have been washed and dehydrated to produce mushrooms; A step of preparing a seasoning liquid to produce a seasoning liquid by mixing materials other than the mushrooms; A mixing step of mixing the poached mushroom and seasoning liquid; Filling and packing the mixture by the mixing step; And a sterilization and cooling step of sterilizing and warming the packaged product through the filling and packaging step to cool the product; , And the mushroom is composed of 60 to 75 parts by weight of a mushroom of Flower mushroom and 45 to 60 parts by weight of a mushroom of Zeltman mushroom on a 100 weight part basis.
또한, 상기 살균 및 냉각단계에서 살균은 121℃의 온도에서 10~15분 동안 레토르트 살균되고, 냉각은 중탕방식으로 수행된다.In addition, in the sterilization and cooling step, the sterilization is retort-sterilized at a temperature of 121 ° C for 10 to 15 minutes, and cooling is carried out in a hot water bath mode.
또한, 상기 자숙단계는 100℃의 온도에서 1~2분간 수행하여 조미액에 버섯의 자실체 조직에 골고루 용해 침투되도록 돕는다.Also, the above-mentioned ripening step is carried out at a temperature of 100 ° C for 1 to 2 minutes to help dissolve and penetrate the fruiting body of the mushroom uniformly in the seasoning liquid.
본 발명에 따른 『버섯장아찌의 제조방법 및 상기 제조방법으로 제조된 버섯장아찌』로 인하여, 버섯의 섭식을 기피하는 사용자들로 하여금 장아찌를 통해 버섯을 섭취하도록 유도할 수 있고, 나아가 버섯의 섭취를 기피하지 않더라도 평상시 버섯 섭취량이 부족한 사람들로 하여금 밥반찬이나 간식거리로 사용되는 장아찌를 섭식하면서 버섯을 섭취할 수 있도록 유도하여, 버섯의 유익한 유효성분이 체내에 자연스레 용해 흡수되게 하는 이점이 있다.According to the method of manufacturing mushroom pickling according to the present invention and the mushroom pickling produced by the above production method, it is possible to induce users avoiding mushroom feeding to induce consumption of mushroom through pickling, and further, It is advantageous to induce people who do not hesitate to consume mushrooms while consuming food such as rice side dishes or pickles that are used as snack streets and naturally absorbing and absorbing the beneficial effects of mushrooms in the body.
특히, 버섯을 이용한 장아찌이므로, 버섯 고유의 이취와 이미의 벽(癖)을 함께 제거할 수 있는 이점도 있다.In particular, since it is a pickled mushroom, it has the advantage of removing the odor of the mushroom and the wall of the mushroom.
도 1은 본 발명에 따른 버섯장아찌의 제조방법을 흐름도로 나타낸 것이다.FIG. 1 is a flow chart of a method for producing a mushroom pickled beet according to the present invention.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
따라서 본 명세서에 기재된 실시 예와 도면에 도시된 구성은 본 발명의 가장 바람직한 실시 예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해하여야 한다.Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents And variations are possible.
이하, 도면을 참조하여 설명하기에 앞서, 본 발명의 요지를 드러내기 위해서 필요하지 않은 사항 즉 통상의 지식을 가진 당업자가 자명하게 부가할 수 있는 공지 구성에 대해서는 도시하지 않거나, 구체적으로 기술하지 않았음을 밝혀둔다.Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.
본 발명은 새송이버섯, 꽃팽이버섯 및 느티만가닥버섯을 이용한 버섯장아찌의 제조방법에 관한 것으로, 구체적으로는 부 식재인 장아찌 섭취를 통해 버섯의 영양소를 자연스럽게 섭취할 수 있도록 고안한, 버섯이 갖는 고유의 이취(異臭) 및 이미(異味)의 벽(癖)이 제거된 버섯장아찌에 관한 것이다.The present invention relates to a method for producing a mushroom pickled mushroom using a mushroom mushroom, a flower mushroom, and a mushroom mushroom. More specifically, the present invention relates to a method for producing a mushroom pickle using natural mushroom nutrients The present invention relates to a mushroom pickle with a unique odor and an off-flavor wall removed.
상세하게는, 첨부된 도면의 도 1을 통해 아래에서 서술한다.In detail, the present invention will be described below with reference to Fig. 1 of the accompanying drawings.
도 1은 본 발명에 따른 버섯장아찌의 제조방법을 흐름도로 나타낸 것이다.FIG. 1 is a flow chart of a method for producing a mushroom pickled beet according to the present invention.
실시예Example 1. 버섯장아찌의 제조방법 1. Manufacturing method of mushroom pickles
가. 재료준비단계end. Material preparation step
재료준비단계는, 버섯장아찌의 재료를 준비하는 단계로서 버섯류 50~70중량%, 간장 2~4중량%, 고과당 6~15중량%, 정백당 1.5~3.5중량%, 마늘 0.2~0.5중량%, 야채혼합액 0.2~0.5중량%, 식염 1.5~3중량%, 주정 0.2~0.8중량%, 다시마톳엑기스 0.1~0.3중량%, 밀분해추출물 0.1~0.3중량%, 올레오레진캡시컴 0.01~0.03중량%, 잔탄검 0.02~0.08중량% 및 정제수 15~22중량%를 준비하는 단계이다. The preparation step of the mushroom is a step of preparing a material of mushroom pickling, which comprises 50 to 70% by weight of mushroom, 2 to 4% by weight of liver, 6 to 15% by weight of high fructose, 1.5 to 3.5% 0.1 to 0.3% by weight of wheat bran extract, 0.1 to 0.3% by weight of oleic acid extract, 0.01 to 0.03% by weight of oleoresin capsicum, 0.2 to 0.5% by weight of starch, 0.2 to 0.5% %, Xanthan gum 0.02 ~ 0.08 wt%, and purified water 15 ~ 22 wt%.
이때, 야채혼합액은 버섯이 지닌 특유의 이취와 이미를 제거하기 위해 첨가되는 것으로 양파, 무, 마늘, 부추, 배추 및 생강 등 다양한 야채 중에서 하나 이상을 선택한 후 선택된 야채를 혼합하여 액을 추출하고, 추출한 액에 소금, 설탕, 물 및 말토텍스트린을 혼합한 것이다.At this time, the vegetable mixture solution is added to remove the odor and imitation inherent to mushrooms. One or more of various vegetables such as onion, radish, garlic, leek, cabbage and ginger are selected, The extract is a mixture of salt, sugar, water and maltodextrin.
또한, 버섯류는 새송이버섯을 100중량부 기준으로, 꽃팽이버섯 60~75중량부 및 느티만가닥버섯 45~60중량부로 이루어지는데, 이러한 버섯류의 혼합비율을 통해 서로 다른 식감과 영양분을 포함하는 버섯을 간편하게 섭취할 수 있게 된다.Also, the mushroom is composed of 60 to 75 parts by weight of mushroom, 45 to 60 parts by weight of mushroom, and 100 to 30 parts by weight of mushroom, and the mushroom is mixed with mushrooms containing different texture and nutrients Can be easily ingested.
또한, 새송이버섯이 꽃팽이버섯 및 느티만가닥버섯에 비해 무게감이 있기 때문에 위와 같은 버섯류의 함량 조절을 통해 시각적 조화와 균형을 이룰 수 있어서 소비자의 선호도를 높일 수도 있는 효과가 있고, 버섯장아찌의 맛 및 향에 따른 식감의 조화도 이룰 수 있게 된다.In addition, since the mushroom has a greater weight than the flower mushroom and the mushroom mushroom, the visual harmony and balance can be achieved by controlling the content of the mushroom as described above, so that the consumer's preference can be enhanced. And harmony of texture along the incense can be achieved.
이러한 새송이버섯, 꽃팽이버섯 및 느티만가닥버섯의 효능을 살펴보면 다음과 같다.The efficacy of these mushroom, mushroom, and mushroom is as follows.
새송이버섯 : 담자균류 주름버섯목 느타리과의 버섯, 백색목재부후균의 한 가지로서 큰느타리버섯 또는 왕느타리버섯으로도 알려져 있다.Mushroom mushroom: Mushroom mushroom Mushroom mushroom Mushroom mushroom, one of the white wood rot fungus, also known as large mushroom or king mushroom.
이러한 새송이버섯은 각종 영양소와 무기질이 풍부하게 함유되어 있어서, 암세포의 번식을 막고 암을 예방해주는 탁월한 항암효과가 있다.These mushrooms are rich in various nutrients and minerals, so they have excellent anticancer effects that prevent the reproduction of cancer cells and prevent cancer.
또한, 비타민 C 및 E 성분이 다량 함유되어 항노화 효과가 있고, 위, 장 및 간 기능을 강화하여 각종 염증, 변비 및 피로회복에 효능이 있고, 수분이 많이 함유되어 있어서 탈수예방에도 효과가 있다.In addition, vitamin C and E components are contained in large quantities to have an anti-aging effect, and are effective for various inflammation, constipation and fatigue recovery by strengthening stomach, intestines and liver function, .
꽃팽이버섯 : 팽이버섯과 버섯으로서, 팽이버섯은 Flammulina velvtipes의 야생종이다. 이는 갓이 2~10cm이고, 처음은 반구형에서 편형이 되며, 희미한 황갈색으로 습기가 차면 점성을 나타낸다. 갓 귀의 주름은 거칠고 백색이나 담황색이다.Flower top mushroom: As top mushroom and mushroom, top mushroom is a wild species of Flammulina velvtipes. It is 2 ~ 10cm in length, it becomes a hemispheric shape at first, and it becomes a faint yellowish brown color when it becomes wet. Fresh ear wrinkles are rough, white or pale yellow.
이러한 팽이버섯류는 두뇌에 좋은 셀레늄과 필수아미노산이 풍부해서 성장기 어린아이들에게 좋으며, 노인의 치매예방에도 효과가 있다.These top mushrooms are rich in selenium and essential amino acids in the brain, so it is good for young children to grow up, and it is also effective in preventing senile dementia.
또한, 비타민 B1이 함유되어 있어 간세포의 회복을 도와 피로회복에 도움을 준다. 그리고 장기능을 원활하게 하여 변비를 예방하도록 하고, 수분과 식이섬유가 풍부하고 포만감이 높아서 다이어트에 효과가 있으며 체지방을 감소시켜주고 내장지방을 감소하는데 탁월하다. 또한, 혈관을 맑게하고 베타글루칸 성분으로 인해 백혈구의 활동을 원활하게 해주어 체내 면역력을 증가시키고, 철분흡수를 촉진하여 빈혈에도 효과가 있으며, GABA(감마아미노낙산, 항스트레스 작용) 함유로 인한 스트레스 완화에도 효능이 있다.It also contains vitamin B1, which helps recovery of hepatocytes and helps to recover fatigue. It also helps to constipate the intestines and helps prevent constipation. It is rich in moisture and dietary fiber, and has a good filling feeling, which is effective for dieting, reducing body fat and reducing visceral fat. In addition, it cleanses the blood vessels and improves the activity of white blood cells due to the beta-glucan component, thereby enhancing the immune system in the body, promoting iron absorption and thus being effective for anemia and relieving stress caused by GABA (gamma-amino acid, antistress) Also has efficacy.
느티만가닥버섯 : 송이과 느티만가닥버섯속의 버섯으로서, 다른 버섯의 효능도 있으나, 특히 느티만가닥버섯의 자실체 역수추출물을 분리 정제하여 얻은 단백다당체 또한 고형암에 대하여 높은 종양 억제 효능을 갖는 것으로 알려져 있고, 체내 조직의 지방함량 뿐만 아니라, 지방세포의 크기도 줄여준다는 연구결과가 있어서, 다이어트에도 크게 각광받고 있다.It is known that the protein polysaccharide obtained by isolating and purifying the invert extract of the fruiting body of Zeltyman mushroom also has a high tumor suppressing effect on solid tumors , As well as the fat content of body tissues, as well as the size of fat cells have been studying the results, the diet is also very popular.
나. 전처리단계I. Preprocessing step
전처리단계는, 상기 버섯류(새송이버섯, 꽃팽이버섯 및 느티만가닥버섯)의 식용가능한 유효부위 이외의 부위를 제거한 뒤 섭취 가능하도록 배지와 육질을 적절히 절단하는 단계이다.The pretreatment step is a step of appropriately cutting the medium and meat quality so that the mushrooms (fresh mushroom, flower mushroom, and mushroom mushroom) can be consumed after removing a part other than the usable effective part of the mushroom.
이때 새송이버섯은 길이방향으로 2~4등분 하여 4~6mm의 두께를 갖도록 폭방향으로 절단하며, 꽃팽이버섯 및 느티만가닥버섯은 배지부분을 폭방향으로 절단하도록 한다.At this time, safflower mushroom is cut in the width direction so as to have a thickness of 4 to 6 mm by dividing into 2 to 4 in the longitudinal direction, and the flower mushroom and the zelgite mushroom are cut in the width direction.
한편, 본 발명에 따른 버섯장아찌를 제조하는데 있어서, 상기 새송이버섯, 꽃팽이버섯 및 느티만가닥버섯은 상술된 바와 같이 항노화, 항염증 및 항암 효과와, 탈수예방효과, 변비 예방효과, 내장지방감소, 면역력 증가, 빈혈 예방 및 치료, 스트레스 완화, 종양 억제 효능 등의 효능을 갖기 위한 것이며, 실시 형태에 따라서는 상술한 버섯종류외의 다른 버섯종류를 대체할 수도 있다.In preparing the mushroom pickles according to the present invention, the mushroom, flower mushroom, and mushroom mushroom of the present invention are effective for anti-aging, anti-inflammatory and anti-cancer effects, dehydration prevention effect, For example, to reduce the number of mushrooms, to increase immunity, to prevent and treat anemia, to alleviate stress, to inhibit tumor growth, and the like.
이때, 상기 버섯류가 새송이버섯을 100중량부 기준으로, 꽃팽이버섯 60~75중량부 및 느티만가닥버섯 45~60중량부가 포함되는 이유는, 장아찌라 함은 완제품으로 출시될 때, 시각적으로 적당한 무게감이 있어야 하는데 새송이버섯이 꽃팽이버섯 및 느티만가닥버섯에 비해 무게감이 있기 때문에 위와 같이 버섯류의 함량을 조절함으로써 버섯장아찌의 맛 및 향에 따른 식감을 시각적 조화와 균형이 되도록 할 수 있다.The mushrooms include 60 to 75 parts by weight of the mushroom, 60 to 75 parts by weight of the mushroom, and 45 to 60 parts by weight of the mushroom of Zeltmani mushroom on the basis of 100 parts by weight of the mushroom. The reason why the pickled mushroom is visually appropriate Because there is a sense of weight, there is a sense of weight compared to the mushroom of the mushroom and the mushroom of the mushroom and the mushroom. Therefore, the texture and the texture of the mushroom pickling can be visualized and balanced by controlling the content of the mushroom.
다. 세척 및 탈수단계All. Washing and dehydration step
세척 및 탈수단계는, 전처리단계를 통해 절단된 버섯류(새송이버섯, 꽃팽이버섯 및 느티만가닥버섯을 통칭하는 의미로 사용, 다만 개별 기재가 필요한 경우 개별 기재될 수 있음)를 흐르는 청결수에 세척하거나, 담아둔 청결수에 세척하여 채반라인에서 60~180분 동안 탈수하도록 하는 단계이다.The washing and dehydrating step is carried out by washing the cleansing water flowing through the mushrooms cut through the pretreatment step (which may be used individually to refer to the mushroom, mushroom, and mushroom mushroom) Or washed with clean water and dehydrated for 60 to 180 minutes in the harvesting line.
본 단계에서 이물질 및 파손된 파편의 제거도 수행될 수 있다.Removal of foreign matter and broken debris may also be performed at this stage.
라. 자숙단계la. Stage of maturity
자숙단계는, 세척 및 탈수단계를 통해 세척과 수분 탈수가 완료된 버섯류를 끓는 물 100℃에서 1~2분간 데침으로써, '데친 버섯'을 제조하는 단계이다.The step of dipping is a step of preparing 'mushroomed mushrooms' by dipping the mushrooms which have been washed and dehydrated through washing and dehydration steps in boiling water at 100 ° C for 1 to 2 minutes.
이때, 자숙단계에서 버섯류를 데치는 이유는, 버섯류의 살균 및 독소제거를 위함이고, 또한 이후 버섯장아찌를 완성품으로 제조할 때 조미액 흡수율을 도와 식감을 높이기 위함이다.The reason for depriving the mushrooms in the dipping stage is to sterilize the mushrooms and to remove the toxins, and in order to increase the texture of the mushrooms when the mushroom pickles are manufactured as a finished product.
마. 조미액 제조단계hemp. Seasoning preparation stage
조미액 제조단계는, 상기 재료준비단계에서 준비된 간장, 고과당, 정백당, 마늘, 야채혼합액, 식염, 주정, 다시마톳엑기스, 밀분해추출물, 올레오레진캡시컴, 잔탄검 및 정제수를 혼합하여 조미액을 제조하는 단계이다.The seasoning preparation step is a step of preparing the seasoning solution by mixing the soy sauce, high fructose, white sugar, garlic, vegetable mixture, salt, alcohol, sea tangle extract, wheat cracked extract, oleoresin capsicum, xanthan gum, .
이때 상술된 간장, 고과당, 정백당, 마늘, 야채혼합액, 식염, 주정, 다시마톳엑기스, 밀분해추출물, 올레오레진캡시컴, 잔탄검 및 정제수는 순차적으로 첨가하여 혼합함이 바람직하다.At this time, it is preferable that the above-mentioned soy sauce, high fructose, pure white sugar, garlic, vegetable mixture, salt, alcohol, sea tangle extract, wheat decomposition extract, oleoresin capsicum, xanthan gum and purified water are sequentially added and mixed.
여기서, 다시마톳엑기스는 준비된 다시마톳을 정제수에 1~2일 동안 불린 뒤 60~120분 동안 증숙시키고, 인력(人力)으로 30분간 찧는다.Here, the seaweed extract is prepared by soaking the prepared seaweed for 1 to 2 days, then for 60 to 120 minutes, and then by manpower for 30 minutes.
위와 같이 찧어진 다시마톳을 정제수와 혼합하여 15시간 동안 80~85℃의 온도로 초탕한 뒤, 냉각시키고, 냉각된 초탕 다시마톳의 50중량%를 덜어내어 정제수를 혼합하여 재탕한다. 이때 재탕은 448시간동안 초탕의 온도로 수행된다.The above-mentioned sea tangle is mixed with purified water, and the mixture is stirred at a temperature of 80 to 85 ° C for 15 hours. After cooling, 50% by weight of the cooled ultrafiltration seaweed is taken out and mixed with purified water. At this time, the reheating is carried out at a superheated temperature for 448 hours.
이후, 재탕된 다시마톳과 초탕된 나머지 50중량%의 다시마톳을 혼합한 뒤, 망을 통해 찌꺼기를 제거하여 최종적으로 다시마톳엑기스를 제조할 수 있다.Thereafter, the re-mixed kelp starch and the remaining 50 wt% of kelp starch are mixed, and then the residue is removed through a net to finally produce a kelp knot extract.
이와 같이 다시마톳엑기스를 사용하는 이유는, 일반 다시마톳을 고체의 형태로 사용하였을 때에 비해, 조미액 제조에 사용되는 다른 조성물과의 혼합이 쉽고 섞임이 원활하며,The reason for using the sea tangle extract is that it can be easily mixed with other compositions used in the preparation of the seasoning liquid and is smoothly mixed with the sea tangle extract,
다시마톳을 열수에 추출한 것에 비해 다시마톳의 함유농도가 증가하여 다시마톳 고유의 풍미를 유효하게 하는 것에 더 유리하다.It is more advantageous to make the flavor of seaweed extract effective by increasing the concentration of seaweed extract in comparison with that of seaweed extract in hot water.
그리고 상기 밀분해추출물은 밀에서 감칠맛을 내는 단백질을 추출하여 제조한 맛 성분을 의미한다.The above-mentioned wheat decomposed extract means a taste component prepared by extracting a protein having a rich taste in wheat.
바. 혼합단계bar. Mixing step
혼합단계는, 조미액 제조단계까지 수행된 뒤, 상기 조미액과 '데친 버섯'을 혼합하는 단계이다. 이때 혼합은 상온에서 교반기를 이용하여 수행하도록 할 수 있다.The mixing step is performed until the seasoning solution is prepared, and then the seasoning solution and 'mushroom' are mixed. At this time, mixing can be carried out by using a stirrer at room temperature.
사. 충진 및 포장단계four. Filling and Packaging Phase
충진 및 포장단계는, 혼합단계를 통해 혼합된 혼합물을 100g~200g의 파우치 또는 병에 정량주입 충진 후 상부실링 또는 병 캡핑을 통해 포장하는 단계이다.The filling and packaging step is a step of packing the mixed mixture through a mixing step into a pouch or a bottle of 100 g to 200 g and filling the mixture through an upper sealing or bottle capping.
아. 살균 및 냉각단계Ah. Sterilization and cooling steps
살균 및 냉각단계는, 충진 및 포장단계를 통해 포장된 포장물을 121℃의 온도에서 10~15분 동안 레토르트 살균한 후, 중탕방식으로 냉각을 수행하는 단계이다.The sterilization and cooling step is a step of retort sterilizing the wrapped package at a temperature of 121 ° C for 10 to 15 minutes through a filling and packaging step, and then performing cooling in a hot water bath mode.
이와 같이 살균 및 냉각단계를 거쳐 버섯장아찌가 최종적으로 제조된다.Thus, the mushroom pickles are finally produced through the sterilization and cooling steps.
이때 레토르트 살균은, 고압솥을 이용하여 대기압 이상의 압력하에서 100℃ 이상의 수증기 또는 열탕으로 식품을 가열하여 살균하는 방식이다. 본 발명에서는 바람직하게 121℃의 온도에서 7~10분간 가열 살균될 수 있다.In this case, the retort sterilization is a method of sterilizing the food by heating the food with steam or hot water at 100 ° C or higher under a pressure of atmospheric pressure or higher using a high pressure cooker. In the present invention, it can be preferably heat sterilized at a temperature of 121 DEG C for 7 to 10 minutes.
그리고 중탕냉각은 40~60℃의 온도에서 30~60분 동안 수행된다.The bath cooling is carried out at a temperature of 40 to 60 ° C for 30 to 60 minutes.
실시예Example 2. 버섯의 2. Mushroom 이취Odor 및 And 이미가Already 더 제거되는 버섯장아찌의 제조방법 How to make more mushroom pickles removed
가. 재료준비단계end. Material preparation step
재료준비단계는, 버섯장아찌의 재료를 준비하는 단계로서 버섯류 50~70중량%, 간장 2~4중량%, 고과당 6~15중량%, 정백당 1.5~3.5중량%, 마늘 0.2~0.5중량%, 야채혼합액 0.2~0.5중량%, 식염 1.5~3중량%, 주정 0.2~0.8중량%, 다시마톳엑기스 0.1~0.3중량%, 밀분해추출물 0.1~0.3중량%, 올레오레진캡시컴 0.01~0.03중량%, 잔탄검 0.02~0.08중량% 및 정제수 15~22중량%를 준비하는 단계이다.The preparation step of the mushroom is a step of preparing a material of mushroom pickling, which comprises 50 to 70% by weight of mushroom, 2 to 4% by weight of liver, 6 to 15% by weight of high fructose, 1.5 to 3.5% 0.1 to 0.3% by weight of wheat bran extract, 0.1 to 0.3% by weight of oleic acid extract, 0.01 to 0.03% by weight of oleoresin capsicum, 0.2 to 0.5% by weight of starch, 0.2 to 0.5% %, Xanthan gum 0.02 ~ 0.08 wt%, and purified water 15 ~ 22 wt%.
이때, 야채혼합액은 버섯이 지닌 특유의 이취와 이미를 제거하기 위해 첨가되는 것으로 양파, 무, 마늘, 부추, 배추 및 생강 등 다양한 야채 중에서 하나 이상을 선택한 후 선택된 야채를 혼합하여 액을 추출하고, 추출한 액에 소금, 설탕, 물 및 말토텍스트린을 혼합한 것이다.At this time, the vegetable mixture solution is added to remove the odor and imitation inherent to mushrooms. One or more of various vegetables such as onion, radish, garlic, leek, cabbage and ginger are selected, The extract is a mixture of salt, sugar, water and maltodextrin.
또한, 버섯류는 새송이버섯을 100중량부 기준으로, 꽃팽이버섯 60~75중량부 및 느티만가닥버섯 45~60중량부로 이루어지는데, 이러한 버섯류의 혼합비율을 통해 서로 다른 식감과 영양분을 포함하는 버섯을 간편하게 섭취할 수 있게 된다.Also, the mushroom is composed of 60 to 75 parts by weight of mushroom, 45 to 60 parts by weight of mushroom, and 100 to 30 parts by weight of mushroom, and the mushroom is mixed with mushrooms containing different texture and nutrients Can be easily ingested.
또한, 새송이버섯이 꽃팽이버섯 및 느티만가닥버섯에 비해 무게감이 있기 때문에 위와 같은 버섯류의 함량 조절을 통해 시각적 조화와 균형을 이룰 수 있어서 소비자의 선호도를 높일 수도 있는 효과가 있고, 버섯장아찌의 맛 및 향에 따른 식감의 조화도 이룰 수 있게 된다.In addition, since the mushroom has a greater weight than the flower mushroom and the mushroom mushroom, the visual harmony and balance can be achieved by controlling the content of the mushroom as described above, so that the consumer's preference can be enhanced. And harmony of texture along the incense can be achieved.
이러한 새송이버섯, 꽃팽이버섯 및 느티만가닥버섯의 효능을 살펴보면 다음과 같다.The efficacy of these mushroom, mushroom, and mushroom is as follows.
새송이버섯 : 담자균류 주름버섯목 느타리과의 버섯, 백색목재부후균의 한 가지로서 큰느타리버섯 또는 왕느타리버섯으로도 알려져 있다.Mushroom mushroom: Mushroom mushroom Mushroom mushroom Mushroom mushroom, one of the white wood rot fungus, also known as large mushroom or king mushroom.
이러한 새송이버섯은 각종 영양소와 무기질이 풍부하게 함유되어 있어서, 암세포의 번식을 막고 암을 예방해주는 탁월한 항암효과가 있다.These mushrooms are rich in various nutrients and minerals, so they have excellent anticancer effects that prevent the reproduction of cancer cells and prevent cancer.
또한, 비타민 C 및 E 성분이 다량 함유되어 항노화 효과가 있고, 위, 장 및 간 기능을 강화하여 각종 염증, 변비 및 피로회복에 효능이 있고, 수분이 많이 함유되어 있어서 탈수예방에도 효과가 있다.In addition, vitamin C and E components are contained in large quantities to have an anti-aging effect, and are effective for various inflammation, constipation and fatigue recovery by strengthening stomach, intestines and liver function, .
꽃팽이버섯 : 팽이버섯과 버섯으로서, 팽이버섯은 Flammulina velvtipes의 야생종이다. 이는 갓이 2~10cm이고, 처음은 반구형에서 편형이 되며, 희미한 황갈색으로 습기가 차면 점성을 나타낸다. 갓 귀의 주름은 거칠고 백색이나 담황색이다.Flower top mushroom: As top mushroom and mushroom, top mushroom is a wild species of Flammulina velvtipes. It is 2 ~ 10cm in length, it becomes a hemispheric shape at first, and it becomes a faint yellowish brown color when it becomes wet. Fresh ear wrinkles are rough, white or pale yellow.
이러한 팽이버섯류는 두뇌에 좋은 셀레늄과 필수아미노산이 풍부해서 성장기 어린아이들에게 좋으며, 노인의 치매예방에도 효과가 있다.These top mushrooms are rich in selenium and essential amino acids in the brain, so it is good for young children to grow up, and it is also effective in preventing senile dementia.
또한, 비타민 B1이 함유되어 있어 간세포의 회복을 도와 피로회복에 도움을 준다. 그리고 장기능을 원활하게 하여 변비를 예방하도록 하고, 수분과 식이섬유가 풍부하고 포만감이 높아서 다이어트에 효과가 있으며 체지방을 감소시켜주고 내장지방을 감소하는데 탁월하다. 또한, 혈관을 맑게하고 베타글루칸 성분으로 인해 백혈구의 활동을 원활하게 해주어 체내 면역력을 증가시키고, 철분흡수를 촉진하여 빈혈에도 효과가 있으며, GABA(감마아미노낙산, 항스트레스 작용) 함유로 인한 스트레스 완화에도 효능이 있다.It also contains vitamin B1, which helps recovery of hepatocytes and helps to recover fatigue. It also helps to constipate the intestines and helps prevent constipation. It is rich in moisture and dietary fiber, and has a good filling feeling, which is effective for dieting, reducing body fat and reducing visceral fat. In addition, it cleanses the blood vessels and improves the activity of white blood cells due to the beta-glucan component, thereby enhancing the immune system in the body, promoting iron absorption and thus being effective for anemia and relieving stress caused by GABA (gamma-amino acid, antistress) Also has efficacy.
느티만가닥버섯 : 송이과 느티만가닥버섯속의 버섯으로서, 다른 버섯의 효능도 있으나, 특히 느티만가닥버섯의 자실체 역수추출물을 분리 정제하여 얻은 단백다당체 또한 고형암에 대하여 높은 종양 억제 효능을 갖는 것으로 알려져 있고, 체내 조직의 지방함량 뿐만 아니라, 지방세포의 크기도 줄여준다는 연구결과가 있어서, 다이어트에도 크게 각광받고 있다.It is known that the protein polysaccharide obtained by isolating and purifying the invert extract of the fruiting body of Zeltyman mushroom also has a high tumor suppressing effect on solid tumors , As well as the fat content of body tissues, as well as the size of fat cells have been studying the results, the diet is also very popular.
나. 전처리단계I. Preprocessing step
전처리단계는, 상기 버섯류(새송이버섯, 꽃팽이버섯 및 느티만가닥버섯)의 식용가능한 유효부위 이외의 부위를 제거한 뒤 섭취 가능하도록 배지와 육질을 적절히 절단하는 단계이다.The pretreatment step is a step of appropriately cutting the medium and meat quality so that the mushrooms (fresh mushroom, flower mushroom, and mushroom mushroom) can be consumed after removing a part other than the usable effective part of the mushroom.
이때 새송이버섯은 길이방향으로 2~4등분 하여 4~6mm의 두께를 갖도록 폭방향으로 절단하며, 꽃팽이버섯 및 느티만가닥버섯은 배지부분을 폭방향으로 절단하도록 한다.At this time, safflower mushroom is cut in the width direction so as to have a thickness of 4 to 6 mm by dividing into 2 to 4 in the longitudinal direction, and the flower mushroom and the zelgite mushroom are cut in the width direction.
한편, 본 발명에 따른 버섯장아찌를 제조하는데 있어서, 상기 새송이버섯, 꽃팽이버섯 및 느티만가닥버섯은 상술된 바와 같이 항노화, 항염증 및 항암 효과와, 탈수예방효과, 변비 예방효과, 내장지방감소, 면역력 증가, 빈혈 예방 및 치료, 스트레스 완화, 종양 억제 효능 등의 효능을 갖기 위한 것이며, 실시 형태에 따라서는 상술한 버섯종류외의 다른 버섯종류를 대체할 수도 있다.In preparing the mushroom pickles according to the present invention, the mushroom, flower mushroom, and mushroom mushroom of the present invention are effective for anti-aging, anti-inflammatory and anti-cancer effects, dehydration prevention effect, For example, to reduce the number of mushrooms, to increase immunity, to prevent and treat anemia, to alleviate stress, to inhibit tumor growth, and the like.
이때, 상기 버섯류가 새송이버섯을 100중량부 기준으로, 꽃팽이버섯 60~75중량부 및 느티만가닥버섯 45~60중량부가 포함되는 이유는, 장아찌라 함은 완제품으로 출시될 때, 시각적으로 적당한 무게감이 있어야 하는데 새송이버섯이 꽃팽이버섯 및 느티만가닥버섯에 비해 무게감이 있기 때문에 위와 같이 버섯류의 함량을 조절함으로써 버섯장아찌의 맛 및 향에 따른 식감을 시각적 조화와 균형이 되도록 할 수 있다.The mushrooms include 60 to 75 parts by weight of the mushroom, 60 to 75 parts by weight of the mushroom, and 45 to 60 parts by weight of the mushroom of Zeltmani mushroom on the basis of 100 parts by weight of the mushroom. The reason why the pickled mushroom is visually appropriate Because there is a sense of weight, there is a sense of weight compared to the mushroom of the mushroom and the mushroom of the mushroom and the mushroom. Therefore, the texture and the texture of the mushroom pickling can be visualized and balanced by controlling the content of the mushroom.
다. 세척 및 탈수단계All. Washing and dehydration step
세척 및 탈수단계는, 전처리단계를 통해 절단된 버섯류(새송이버섯, 꽃팽이버섯 및 느티만가닥버섯을 통칭하는 의미로 사용, 다만 개별 기재가 필요한 경우 개별 기재될 수 있음)를 흐르는 청결수에 세척하거나, 담아둔 청결수에 세척하여 채반라인에서 60~180분 동안 탈수하도록 하는 단계이다.The washing and dehydrating step is carried out by washing the cleansing water flowing through the mushrooms cut through the pretreatment step (which may be used individually to refer to the mushroom, mushroom, and mushroom mushroom) Or washed with clean water and dehydrated for 60 to 180 minutes in the harvesting line.
본 단계에서 이물질 및 파손된 파편의 제거도 수행될 수 있다.Removal of foreign matter and broken debris may also be performed at this stage.
라. 자숙단계la. Stage of maturity
자숙단계는, 세척 및 탈수단계를 통해 세척과 수분 탈수가 완료된 버섯류를 끓는 물 100℃에서 1~2분간 데침으로써, '데친 버섯'을 제조하는 단계이다.The step of dipping is a step of preparing 'mushroomed mushrooms' by dipping the mushrooms which have been washed and dehydrated through washing and dehydration steps in boiling water at 100 ° C for 1 to 2 minutes.
이때, 자숙단계에서 버섯류를 데치는 이유는, 버섯류의 살균 및 독소제거를 위함이고, 또한 이후 버섯장아찌를 완성품으로 제조할 때 조미액 흡수율을 도와 식감을 높이기 위함이다.The reason for depriving the mushrooms in the dipping stage is to sterilize the mushrooms and to remove the toxins, and in order to increase the texture of the mushrooms when the mushroom pickles are manufactured as a finished product.
마. 버섯조림단계hemp. Stewed mushrooms
본 발명의 제2 실시예에 따른 버섯장아찌의 제조방법에서는, 자숙단계 이후에 버섯조림단계를 더 포함하는데, 이 버섯조림단계는 상기 버섯류의 이미와 이취를 제거하는 단계이다.The method of manufacturing mushroom pickles according to the second embodiment of the present invention further includes a mushroom staging step after the dipping step, wherein the mushroom stewing step is a step of removing the imitation and odor of the mushrooms.
구체적으로는, 준비된 재료의 간장 2~4중량%, 마늘 0.2~0.5중량% 및 야채혼합액 0.2~0.5중량%을 혼합하여 1~3시간 동안 졸이고,Concretely, 2 to 4% by weight of liver, 0.2 to 0.5% by weight of garlic and 0.2 to 0.5% by weight of vegetable mixture are mixed with the prepared material and allowed to stand for 1 to 3 hours,
이후, 조려진 조림액에 데친 버섯을 넣어 5~10초 동안 약불(20~30℃)에서 더 조려줌으로써, 버섯 조림액을 제조한다. 이때 버섯 조림액은 데친 버섯이 포함된 조림액을 의미한다.Then, put the mushroom in the boiled liquid of the boiled egg, and further cook it for about 5 ~ 10 seconds in the weak brew (20 ~ 30 ℃) to make the mushroom boiled liquid. At this time, the mushroom stewed liquid means the stewed liquid containing the mushroom.
따라서, 상기의 단계를 통해 버섯이 장아찌로 제조될 수 있을 정도의 식감을 유지하는 한편, 버섯이 지닌 특유의 이취와 이미를 제거할 수 있는 이점이 있다.Thus, the above-mentioned steps have the advantage that the mushrooms can retain the texture enough to be made into pickles, while the unique odor and imitation of mushrooms can be removed.
이에 따라, 아래의 조미액 제조단계에서는, 고과당, 정백당, 식염, 주정, 다미사톳엑기스, 밀분해추출물, 올레오레진캡시컴, 잔탄검 및 정제수를 혼합하여 조미액을 제조한 뒤, 이후 버섯 조림액과 제2 실시예의 조미액을 혼합함으로써, 간장, 마늘 및 야채혼합액이 가미될 수 있도록 한다.Thus, in the following seasoning solution preparation step, a seasoning solution is prepared by mixing high fructose, clarinine, salt, alcohol, tamarind extract, whey decomposition extract, oleoresin capsicum, xanthan gum and purified water, By mixing the simmering solution with the seasoning solution of the second embodiment, a mixture of soy sauce, garlic and vegetables can be added.
바. 조미액 제조단계bar. Seasoning preparation stage
조미액 제조단계는, 상기 재료준비단계에서 준비된 고과당, 정백당, 식염, 주정, 다시마톳엑기스, 밀분해추출물, 올레오레진캡시컴, 잔탄검 및 정제수를 혼합하여 조미액을 제조하는 단계이다.The step of preparing the seasoning liquid is a step of preparing a seasoning liquid by mixing the high-fructose, clarinet sugar, salt, alcohol, sea tangle extract, wheat cracked extract, oleoresin capsicum, xanthan gum and purified water prepared in the material preparing step.
이때 상술된 고과당, 정백당, 식염, 주정, 다시마톳엑기스, 밀분해추출물, 올레오레진캡시컴, 잔탄검 및 정제수는 순차적으로 첨가하여 혼합함이 바람직하다.At this time, it is preferable to sequentially add the above-mentioned high fructose, clarified sugar, salt, alcohol, sea tangle extract, whey decomposition extract, oleoresin capsicum, xanthan gum and purified water.
이러한 조미액제조단계는, 반드시 자숙단계 이후에 진행될 필요는 없고, 상기 재료준비단계 이후라면 어느 때 수행되어도 무방하다.Such a seasoning liquid preparation step need not always be performed after the dipping step but may be performed at any time after the material preparation step.
여기서, 다시마톳엑기스는 준비된 다시마톳을 정제수에 1~2일 동안 불린 뒤 60~120분 동안 증숙시키고, 인력(人力)으로 30분간 찧는다.Here, the seaweed extract is prepared by soaking the prepared seaweed for 1 to 2 days, then for 60 to 120 minutes, and then by manpower for 30 minutes.
위와 같이 찧어진 다시마톳을 정제수와 혼합하여 15시간 동안 80~85℃의 온도로 초탕한 뒤, 냉각시키고, 냉각된 초탕 다시마톳의 50중량%를 덜어내어 정제수를 혼합하여 재탕한다. 이때 재탕은 48시간동안 초탕의 온도로 수행된다.The above-mentioned sea tangle is mixed with purified water, and the mixture is stirred at a temperature of 80 to 85 ° C for 15 hours. After cooling, 50% by weight of the cooled ultrafiltration seaweed is taken out and mixed with purified water. At this time, the reheating is carried out at a superheated temperature for 48 hours.
이후, 재탕된 다시마톳과 초탕된 나머지 50중량%의 다시마톳을 혼합한 뒤, 망을 통해 찌꺼기를 제거하여 최종적으로 다시마톳엑기스를 제조할 수 있다.Thereafter, the re-mixed kelp starch and the remaining 50 wt% of kelp starch are mixed, and then the residue is removed through a net to finally produce a kelp knot extract.
사. 혼합단계four. Mixing step
혼합단계는, 조미액 제조단계까지 수행된 뒤, 상기 제2 실시예에 따른 조미액과 ''버섯 조림액'을 혼합하는 단계이다. 이때 혼합은 상온에서 교반기를 이용하여 수행하도록 할 수 있다.The mixing step is performed until the seasoning liquid preparation step and then mixing the seasoning solution according to the second embodiment and the 'mushroom stewing solution'. At this time, mixing can be carried out by using a stirrer at room temperature.
아. 충진 및 포장단계Ah. Filling and Packaging Phase
충진 및 포장단계는, 혼합단계를 통해 혼합된 혼합물을 100g~200g의 파우치 또는 병에 정량주입 충진 후 상부실링 또는 병 캡핑을 통해 포장하는 단계이다.The filling and packaging step is a step of packing the mixed mixture through a mixing step into a pouch or a bottle of 100 g to 200 g and filling the mixture through an upper sealing or bottle capping.
자. 살균 및 냉각단계character. Sterilization and cooling steps
살균 및 냉각단계는, 충진 및 포장단계를 거쳐 포장된 포장물을 121℃의 온도에서 10~15분동안 레토르트 살균한 후, 중탕방식으로 냉각을 수행하는 단계이다.The sterilization and cooling step is a step of retorting the packaged product through the filling and packaging steps at a temperature of 121 ° C for 10 to 15 minutes, followed by cooling in a hot water bath.
이와 같이 살균 및 냉각단계를 거쳐 버섯장아찌가 최종적으로 제조된다.Thus, the mushroom pickles are finally produced through the sterilization and cooling steps.
상기에서 도면을 이용하여 서술한 것은, 본 발명의 주요 사항만을 서술한 것으로, 그 기술적 범위 내에서 다양한 설계가 가능한 만큼, 본 발명이 도면에 의한 기술적 사항에 한정되는 것이 아님은 자명하다.It is apparent that the present invention is not limited to the technical matters according to the drawings, as described above with reference to the drawings, only the essential matters of the present invention are described, and various designs can be made within the technical scope thereof.
Claims (6)
상기 재료 중 버섯류를 절단 및 선별하는 전처리단계;
상기 전처리된 버섯류를 세척하고 탈수하는 세척 및 탈수단계;
세척과 탈수가 완료된 버섯류를 데쳐 데친 버섯을 제조하는 자숙단계;
상기 버섯류를 제외한 재료를 혼합하여 조미액을 제조하는 조미액 제조단계;
상기 데친 버섯과 조미액을 혼합하는 혼합단계;
상기 혼합단계에 의한 혼합물을 포장하는 충진 및 포장단계; 및
상기 충진 및 포장단계를 통해 포장된 포장물을 살균하고 중탕하여 냉각시키는 살균 및 냉각단계; 로 이루어지고,
상기 버섯류는 새송이버섯을 100중량부 기준으로, 꽃팽이버섯 60~75중량부 및 느티만가닥버섯 45~60중량부로 이루어지되,
상기 야채혼합액은,
양파, 무, 마늘, 부추, 배추 및 생강 중 어느 하나 이상을 선택한 후, 선택된 야채를 혼합하여 액을 추출하고, 추출한 액에 소금, 설탕, 물 및 말토텍스트린을 혼합한 것이며,
상기 조미액 제조단계에서 사용되는 다시마톳엑기스는,
다시마톳을 정제수에 불린 뒤 증숙시켜 찧고, 찧어진 다시마톳을 정제수와 혼합하여 초탕한 뒤 냉각시키고, 냉각된 초탕 다시마톳의 일부를 덜어낸 뒤, 초탕 다시마톳에 정제수를 혼합하여 재탕한 후,
재탕된 다시마톳과 덜어냈던 일부 초탕 다시마톳을 혼합한 뒤, 망을 통해 찌꺼기를 제거하여 제조된 것을 특징으로 하는, 버섯장아찌의 제조방법.
A mixture of vegetable mixtures, 0.2 to 0.5 wt.% Of salted, 1.5 to 3 wt.% Of salt, 50 to 70 wt.% Of mushroom, 2 to 4 wt.% Of liver, 6 to 15 wt.% Of high fructose, 1.5 to 3.5 wt. 0.2 to 0.8% by weight of alcohol, 0.1 to 0.3% by weight of sea tangle extract, 0.1 to 0.3% by weight of whey decomposed extract, 0.01 to 0.03% by weight of oleoresin capsicum, 0.02 to 0.08% by weight of xanthan gum and 15 to 22 A material preparation step of preparing the% by weight;
A pretreatment step of cutting and sorting mushrooms among the materials;
A washing and dehydrating step of washing and dehydrating the pretreated mushrooms;
A step of preparing mushrooms which have been washed and dehydrated to produce mushrooms;
A step of preparing a seasoning liquid to produce a seasoning liquid by mixing materials other than the mushrooms;
A mixing step of mixing the poached mushroom and seasoning liquid;
Filling and packing the mixture by the mixing step; And
A sterilization and cooling step of sterilizing and warming the packaged product through the filling and packaging step; Lt; / RTI >
The mushroom is composed of 60 to 75 parts by weight of a mushroom of Flower mushroom and 45 to 60 parts by weight of a mushroom of Zeltman mushroom on a 100 weight part basis,
The vegetable mixture solution may contain,
Selected from at least one of onion, radish, garlic, leek, Chinese cabbage and ginger, and then mixed with the selected vegetables to extract the liquid. The extracted liquid is mixed with salt, sugar, water and maltodextrine,
The seaweed extract used in the preparation of the seasoning liquid may be,
The seaweed is then mixed with purified water, cooled, and then a portion of the cooled seaweed is removed. The purified water is mixed with the purified water and mixed with purified water.
The method of manufacturing a mushroom pickle according to claim 1, wherein the mushroom pickle is prepared by mixing the re-mixed kelp roots and a part of the superheated roasted kelp roots, and removing the debris through a net.
상기 살균 및 냉각단계에서,
살균은 121℃의 온도에서 10~15분 동안 레토르트 살균되고,
냉각은 중탕방식으로 수행되는 것을 특징으로 하는, 버섯장아찌의 제조방법
The method according to claim 1,
In the sterilization and cooling step,
The sterilization is retort sterilized at a temperature of 121 DEG C for 10 to 15 minutes,
Characterized in that the cooling is carried out in a hot water bath method
상기 자숙단계는 100℃의 온도에서 1~2분간 수행되는 것을 특징으로 하는, 버섯장아찌의 제조방법.
The method according to claim 1,
Wherein the ripening step is carried out at a temperature of 100 ° C for 1 to 2 minutes.
상기 자숙단계 이후에 수행되는 단계로서,
상기 재료 중 간장, 마늘 및 야채혼합액을 이용하여 버섯류를 절이는 버섯조림단계를 더 포함하는 것을 특징으로 하는, 버섯장아찌의 제조방법.
The method according to claim 1,
Wherein the step of performing after the digestion step comprises:
A method for manufacturing a mushroom pickle, further comprising a mushroom stewing step of cutting mushrooms using a mixture of soy sauce, garlic, and vegetables.
상기 버섯조림단계를 더 포함하는 경우,
조미액 제조단계는,
고과당, 정백당, 식염, 주정, 다시마톳엑기스, 밀분해추출물, 올레오레진캡시컴, 잔탄검 및 정제수를 혼합하여 조미액을 제조하는 것을 특징으로 하는, 버섯장아찌의 제조방법.
The method of claim 4,
When the mushroom stewing step is further included,
In the seasoning preparation step,
A method for producing a mushroom pickling, characterized in that a seasoning liquid is prepared by mixing high fructose, pure white sugar, salt, alcohol, sea tangle extract, whey decomposition extract, oleoresin capsicum, xanthan gum and purified water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180015338A KR101880877B1 (en) | 2018-02-07 | 2018-02-07 | Method of manufacturing for marinated mushroom and the braised mushroom in soy sauce by the above method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180015338A KR101880877B1 (en) | 2018-02-07 | 2018-02-07 | Method of manufacturing for marinated mushroom and the braised mushroom in soy sauce by the above method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101880877B1 true KR101880877B1 (en) | 2018-08-16 |
Family
ID=63443453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180015338A KR101880877B1 (en) | 2018-02-07 | 2018-02-07 | Method of manufacturing for marinated mushroom and the braised mushroom in soy sauce by the above method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101880877B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740996A (en) * | 2018-08-22 | 2018-11-06 | 浙江乐享花溪食品股份有限公司 | A kind of preparation method of mushroom sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030009774A (en) * | 2001-07-24 | 2003-02-05 | 한국식품개발연구원 | Preparation of pine-mushroom pickle |
| KR100548991B1 (en) | 2004-01-20 | 2006-02-02 | 전수옥 | Method for manufacturing changachi made from king oyster mushroom |
| KR20090085996A (en) | 2008-02-05 | 2009-08-10 | 농업회사법인농업생산자연합(주) | Using phellinus linteus method for manufacturing changachi made from kingoyster mushroom |
| KR20160099337A (en) * | 2015-02-12 | 2016-08-22 | 강릉원주대학교산학협력단 | Mushrooms Pickles and Manufacturing Method Thereof |
-
2018
- 2018-02-07 KR KR1020180015338A patent/KR101880877B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030009774A (en) * | 2001-07-24 | 2003-02-05 | 한국식품개발연구원 | Preparation of pine-mushroom pickle |
| KR100469756B1 (en) | 2001-07-24 | 2005-02-02 | 한국식품연구원 | Preparation of pine-mushroom pickle |
| KR100548991B1 (en) | 2004-01-20 | 2006-02-02 | 전수옥 | Method for manufacturing changachi made from king oyster mushroom |
| KR20090085996A (en) | 2008-02-05 | 2009-08-10 | 농업회사법인농업생산자연합(주) | Using phellinus linteus method for manufacturing changachi made from kingoyster mushroom |
| KR20160099337A (en) * | 2015-02-12 | 2016-08-22 | 강릉원주대학교산학협력단 | Mushrooms Pickles and Manufacturing Method Thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740996A (en) * | 2018-08-22 | 2018-11-06 | 浙江乐享花溪食品股份有限公司 | A kind of preparation method of mushroom sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101275762B1 (en) | Maturing method of chicken using native grass enzyme and Matured chicken thereof | |
| CN103783458B (en) | Shunshui fish infused seasoning and preparation method thereof | |
| CN108185384A (en) | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| KR102009983B1 (en) | Manufacturing method of prawn soy and prwan boiled down in soy sauce | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN105361032A (en) | Instant watermelon peel and preparation method thereof | |
| CN103598573B (en) | A kind of preparation method of White fungus with sugar candy can | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| KR102081426B1 (en) | Manufacturing method of tangleweed kimchi and tangleweed kimchi manufactured by the method | |
| KR101880877B1 (en) | Method of manufacturing for marinated mushroom and the braised mushroom in soy sauce by the above method | |
| KR100961494B1 (en) | Watery radish kimchi using sap and manufacturing method thereof | |
| KR101297488B1 (en) | Seasoned wooloi and manufacturing method thereof | |
| KR101781614B1 (en) | Manufacture of kimchi | |
| KR101003563B1 (en) | Method of preparing red ginseng kimchi | |
| KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
| KR101020514B1 (en) | Mulberryleaves pickled kimchi and manufacturing method for the same | |
| KR20220007405A (en) | Meat Aging Aomposition Using Aronia and green tea extract And Meat Aging Method Using The Same | |
| KR101301813B1 (en) | Pickled salads Manufacturing | |
| KR20090076212A (en) | A thing way to pickle a sesame leaf | |
| KR102654252B1 (en) | Seasoning sauce for a fermented fish sauce containing fermentment of green tea extraction liquid, A fermented fish sauce containing fermentment of green tea extraction liquid and manufacturing method thereof | |
| KR102279035B1 (en) | Method of seasoned and grilled pollack on the spot | |
| KR101504198B1 (en) | Soy sauce boiled down and manufacturaring process for the same | |
| KR101118012B1 (en) | Method for producing kimchi adding pine needle powder and kimchi produced by the same method | |
| KR102627158B1 (en) | Method for making salted shrimp aged with white tea | |
| KR102564531B1 (en) | Manufacturing method of Fried pork with Hot and Sour Soy Sauce, and Fried pork manufactured by the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |