KR102396383B1 - Manufacturing method of fermented sauce using spring onion salted having oriental-medicine - Google Patents

Abstract

A herbal aged seasoning for shredded green onions manufactured by a manufacturing method according to the present invention includes herbal medicine extracts such as Phellinus linteus, a chaga mushroom, Korean angelica, licorice, an arrowroot root, cinnamon and the like as described above so as to easily and effectively eat effective ingredients that the extracts have and realizes effects such as immunity boosting, an anticancer effect, blood clot dissolution, lipolysis and the like by a flavonoid component such as beta-glucan included in a chaga mushroom.

Description

Manufacturing method of fermented sauce using spring onion salted having oriental-medicine}

The present invention relates to a method of manufacturing an oriental medicinal seasoning for use with leeks, and more particularly, by including extracts of herbal medicines such as Sanghwang mushroom, chaga mushroom, reishi mushroom, angelica, licorice, brown root and cinnamon, so that the active ingredient of the extract can be easily and effectively It relates to a method of manufacturing a seasoning seasoning with oriental herbs that can be ingested and can remove odors, particularly fishy smells of meat, and improve the cold properties of pork.

Green onion ( A. fistulosum L. ) is a perennial plant of the narcissus family. It is estimated that the country of origin is western China, and it has been cultivated as an important vegetable in the East since ancient times, and it is said that it has been cultivated since before the Goryeo Dynasty in Korea.

Green onion is a representative spice that removes the fishy smell of meat or fish, enhances the taste of food, and promotes appetite by exhibiting a unique stimulating smell and spicy taste. In addition, green onion is a vegetable rich in allyl derivatives, protofectin, polysaccharides such as ptactan, inorganic salts such as calcium and phosphorus, and vitamins A and C. Like garlic, it contains a lot of sulfur, so it warms the body and helps the stomach function.

However, green onions basically contain a large amount of phosphorus and sulfur, and because of these phosphorus and sulfur components, they have a strong pungent and bitter taste, and are not suitable for eating raw. In addition, since the mucilage component of green onions covers the surface of the taste buds, which feel the taste of food on the tongue, making it difficult to feel the unique taste of food, so green onions are mostly used at the level added as a spice to other Korean dishes. , it is difficult to find dishes other than green onion kimchi.

Meanwhile, in Korea, the culture of grilling meat is developed. In particular, pork belly is a wide and flat part from the removed pork ribs to the abdomen, and the lean meat and fat form a three-fold membrane. Samgyeopsal is the most savory among pork cuts and can be cooked in a variety of ways, so it is widely used in Korea for grilling, stir-frying, and pyeonyuk.

However, since meat such as pork belly contains a lot of fat, when consumed in large amounts, it is not digested well, so there is a risk of stomach upset. As it is absorbed into the human body as it is, eating a large amount of meat is rather a cause of harm to health.

For this reason, when eating meat, green onion seasoned with green onion is eaten together to aid digestion and eliminate greasy feeling. It could not perform the role of enhancing the efficacy and neutralizing the harmful ingredients contained in the meat itself.

Republic of Korea Patent Publication No. 10-2016-0133766 (November 23, 2016)

The present invention relates to a method of manufacturing an oriental medicinal seasoning for use with leeks, and more particularly, by including extracts of herbal medicines such as Sanghwang mushroom, chaga mushroom, reishi mushroom, angelica, licorice, brown root and cinnamon, so that the active ingredient of the extract can be easily and effectively It relates to a method of manufacturing a seasoning seasoning with oriental herbs that can be ingested and can remove odors, particularly fishy smells such as meat, and neutralize the cold properties of pork.

The present invention relates to a method for preparing a seasoning seasoning for oriental medicine using leeks.

One aspect of the present invention is

a) obtaining a medicinal extract by mixing Sanghwang mushroom, chaga mushroom, reishi mushroom, angelica, licorice, ground root and cinnamon in water and heating it at a temperature of 80 to 100° C. for 1 to 5 hours;

b) pulverizing after mixing any one or a plurality of vegetables selected from onion, pineapple, garlic and ginger in barley;

c) mixing red pepper powder with barley rice in a ratio of 1-3: 1-3;

d) mixing the mixture of steps b) and c) with water and aging for 1 to 5 days; and

e) mixing the medicinal extract with the mixture of step d) and aging at 0 to 10° C. for 1 to 14 days;

It relates to a method of manufacturing an oriental medicine aged seasoning, characterized in that it comprises a.

In the present invention, step a) is 1 to 10 parts by weight of shanghai mushroom, 10 to 30 parts by weight of chaga mushroom, 1 to 10 parts by weight of reishi mushroom, 10 to 30 parts by weight of Angelica basil, 10 to 50 parts by weight of licorice in 100 parts by weight of water. , 10 to 50 parts by weight of ground root and 1 to 10 parts by weight of cinnamon to prepare a medicinal extract.

In addition, in step d), 100 to 300 parts by weight of the mixture of step b) and 50 to 100 parts by weight of the mixture of step c) are mixed with 100 parts by weight of water, and aging is performed at 1 to 10° C. do.

In addition, step e) is characterized in that 10 to 50 parts by weight of the drug mixture is mixed with 100 parts by weight of the mixture of step d) and aged.

As described above, the oriental herbal aging seasoning prepared by the manufacturing method according to the present invention contains extracts of herbal medicines such as Sanghwang mushroom, chaga mushroom, reishi mushroom, angelica, licorice, brown root and cinnamon. can be consumed effectively.

Hereinafter, with reference to specific examples, a method for preparing a seasoned oriental seasoning seasoning for use according to the present invention will be described in detail. The embodiments introduced below are provided as examples so that the spirit of the present invention can be sufficiently conveyed to those skilled in the art.

Therefore, the present invention is not limited to the embodiments presented below and may be embodied in other forms, and the embodiments presented below are only described to clarify the spirit of the present invention, and the present invention is not limited thereto.

At this time, unless there are other definitions in the technical terms and scientific terms used, it has a meaning commonly understood by a person of ordinary skill in the art to which this invention belongs, and in the following description, it may unnecessarily obscure the subject matter of the present invention. A description of possible known functions and configurations will be omitted.

The oriental medicinal seasoning is largely mixed with an extract of medicinal herbs including chaga mushroom, a vegetable mixture such as green onion and onion, and an existing seasoning such as red pepper powder, and fermented to promote the production of active ingredients and other ingredients that can cause side effects It can be decomposed to achieve taste, nutrition, and the efficacy of herbal medicines.

Specifically, the method for preparing the oriental medicinal seasoning seasoning,

a) obtaining a medicinal extract by mixing Sanghwang mushroom, chaga mushroom, reishi mushroom, angelica, licorice, ground root and cinnamon in water and heating it at a temperature of 80 to 100° C. for 1 to 5 hours;

b) pulverizing after mixing any one or a plurality of vegetables selected from onion, pineapple, garlic and ginger in barley;

c) mixing red pepper powder with barley rice in a ratio of 1-3: 1-3;

d) mixing the mixture of steps b) and c) with water and aging for 1 to 5 days; and

e) mixing the medicinal extract with the mixture of step d) and aging at 0 to 10° C. for 1 to 14 days;

can proceed, including

In the present invention, step a) is a step of preparing a medicinal extract, and is a step of extracting the active ingredients of the above-described medicinal substances through a hot water extraction method.

In the present invention, the medicinal material is an abbreviation for herbal medicine, and is a material used as a raw material for oriental medicine, and most commonly refers to herbal medicines. Looking at the characteristics of each medicinal material, first, the medicinal substances can be divided into mushrooms and general medicinal substances, and the mushrooms include Sanghwang mushroom, chaga mushroom, and reishi mushroom, and the general medicinal substances can include angelica, licorice, ground root, and cinnamon. there is.

In the present invention, the Sanghwang mushroom ( Phellinus liteus (L.ex Fr) Quel ) is a white rot fungus belonging to the pine vinyl mushroom family, mainly grows on the stems of mulberry and broadleaf trees, and its common name is called mulberry or mud mushroom. The place where it grows is characterized by growing in the shade of the ground and growing in the sun in the broad-leaved area with a high elevation. Therefore, it is found in the above-ground stems of dead trees, and it is common for wild Sangha mushrooms to grow as perennials for 3 to 4 years.

It has been reported that Sanghwang mushroom is effective in the treatment of cancer of the digestive system and, in particular, has an excellent inhibitory effect on harmful enzymes produced by intestinal bacteria, which are the cause of colorectal cancer and bladder cancer. It also contains tocopherol and several flavonoids, so it has an excellent antioxidant effect.

The chaga mushroom ( Polyporus betulinus Fries ) is also called a rhododendron hump mushroom, and is a black or reddish black mushroom that sprouts in a hump or long oval, long columnar shape at the bottom of a birch tree. It contains about 20% of a pigment material with a complex structure, and although the exact composition is not known, it is thought to be a compound of polyhydric phenol carboxylic acid.

Chaga mushroom is a medicinal mushroom that has been traditionally used for the treatment of digestive and cardiovascular diseases and diabetes in Russia, Mongolia, and Eastern Europe. It has been found to have anti-metabolic effects such as reduction of total cholesterol and low density lipoprotein cholesterol (LDL) cholesterol.

In particular, it has been reported that chaga mushroom exhibited an effect of lowering blood triglyceride, total cholesterol and LDL cholesterol levels and raising insulin and HDL cholesterol levels in alloxan diabetes-induced mice. Since the results of a study observing the effect of administration to mice to control blood sugar and improve lipids were published, the seasoning according to the present invention can prevent an increase in cholesterol caused by meat intake when used with meat.

The reishi (靈芝) mushroom is a fruiting body of a fungus belonging to the family Bulroaceae ( Ganoderma lucidum Karst. ), and it is known that the taste is bitter and the properties are flat. Herbal Encyclopedia is known to improve various diseases caused by physical weakness and lack of qi and blood, and to have sedative and analgesic effects. became

Angelica gigas Nakai ( Angelica gigas Nakai ), Angelica acutiloba ( Angelica acutiloba ( S. et al Z.) Kitagawa) and Angelica sinensis (OLIV.) DIELS) are known. Angelically, Angelica has a warm, non-toxic taste, and has a sweet and spicy taste. It has bohyeol, gueohyeol, landscaping, and sedative action, and is used for body weakness, joint pain, headache, vertigo, abdominal pain, irregular menstruation, constipation, and bruises. Angelica water extract is known to lower blood pressure, diuresis, cerebral sedation, soft water excitation, and sedative antispasmodic effects. The ethanol extract of Angelica basil activates the movement of the uterus, and the aqueous solution of the essential oil of the root has pharmacological effects such as analgesic and anti-inflammatory action for arthritis. In addition, Angelica helps protein synthesis and new uterine tissue, activates metabolism, such as promoting glucose absorption, and helps in hematopoiesis by regenerating bone marrow.

The licorice ( Glycyrrhiza uralensis ) is a perennial grass belonging to the legume family, the root goes deep into the ground, the stem is hairy, and grows upright about 1 meter. In addition, the white hairs are dense and appear grayish-white, and there are scattered preoccupations. Butterfly-shaped yellow flowers bloom in the shape of ears in summer. It is propagated by thin stems underground and the roots are reddish-brown. In oriental medicine, the nature is flat, the taste is sweet, and there is no poison. It is known to release the poison of all kinds of drugs, and has detoxification, strong heart, hepatoprotective, anti-inflammatory, anti-ulcer, sedative, antitussive, expectorant, anti-allergic, antibacterial, alleviating, anticancer, Efficacy such as promoting cholesterol excretion, decoxycorticosterone-like action, and gastric hyperacid lowering effect are known experimentally.

The said galgeun (葛根) is an arrowroot root, said to be flat or cool in nature, sweet in taste, and non-toxic. Relieves headaches caused by wind, relieves sweat, opens sweat pores, and relieves alcohol poisoning. It is known to stop the alternation to make food taste better, to improve digestion, to remove heat in the chest, to pass through the small intestine, and to heal wounds caused by metal fittings.

The cinnamon is a spice that comes from the bark of several species of the genus Cinnamomum , and is very hot in nature, sweet in taste, very bitter, and slightly poisonous. It warms the inside, circulates blood and blood vessels well, and evens the liver and lungs, and cures rat bites with gwakran.

All of the above general medicines are to supplement the cold and bitter taste of mushroom medicinals. In particular, Angelica asiatica and cinnamon both have warm properties, so side effects such as abdominal pain, indigestion and diarrhea that may occur when ingesting mushroom medicinals can be suppressed. Also, due to their sweet taste, licorice and garlic root can mask the bitter taste of other medicinal herbs and add umami to the seasoning.

In addition, in step a), additional medicinal materials may be added in addition to the above-described herbal medicines, and specifically, it is preferable to further mix baekchul and iris in order to reduce the side effects by suppressing the strong properties of the chaga mushroom.

The chaga mushroom is excellent in blood sugar lowering, antioxidant, anticancer action, and the like, and in particular, has an effect of preventing and treating complications of metabolic syndrome such as hepatic steatosis, nonalcoholic fatty liver, steatohepatitis, and the like. This effect is expressed by a large amount of melanin, and such melanin may cause kidney stones when overdose, and may cause digestive disorders such as abdominal pain or diarrhea due to its basically cold nature.

The present invention is characterized in that it suppresses the side effects of chaga by further adding iris having a warm property and baekchul, which reduces the side effects of chaga, in order to suppress the side effects of chaga.

The iris or iris ( Iris ensata var. spontanea ) belongs to the Iridaceae family and is distributed from Korea, Japan (North Sea), and northeastern China to Siberia, and is a sunny wetland on the mountaintop reaching 1,300 m from the low-altitude mountains. As a plant that grows wild in Japan, it is also known as iris iris, night iris, iris iris, jade iris, and iris. It is said to have been used as

Calamus is an active ingredient, along with Asaron, sescuiterpentahydrocarbons (δ-cardinene, curcumen, kalamenene, calacorene, β-selinene, β-elemene, cumulene, β-caryophyllene, etc.) and cescu It contains myrcene, camphene, camphor, etc., and has the effect of promoting the secretion of gastric juice and stopping diarrhea and abdominal pain.

The baekchul is a medicinal herb that has been dried by removing the rhizome or bark of Atractylodes japonica Koidzumi of the Asteraceae family, and has a warm nature, sweet taste, and non-toxic. It removes the stomach ailments, digests it, removes sweat, and treats the stuffy under the stomach, vomiting and diarrhea that do not stop. It is introduced to cure dysentery.

Baekchul contains essential oil components such as atractylone, diastase, and inulin and polysaccharides, and promotes gastric juice secretion, inhibits gastrointestinal damage, and has anti-inflammatory, antioxidant, immunomodulatory, hepatoprotective, and anti-arthritic effects. It is known that there are

Although the amount of iris and baekchul is not limited, it is preferable to add 1 to 20 parts by weight, respectively, based on 100 parts by weight of water during the hot water extraction. When iris and baekchul are added below the above range, the above-mentioned various effects, in particular, the effects of supplementing the strong properties of chaga mushroom, facilitating digestion and stopping diarrhea, are not expressed. When added in excess of the above range, seasoning It is undesirable because it tastes too sweet or spicy.

In the present invention, the medicinal extract can obtain the active ingredient through various extraction methods conventional in the art, such as ultrasonic extraction, filtration, and reflux extraction, but as described above, the active ingredient is obtained in the form of an extract using hot water extraction. it is most preferable

Specifically, the medicinal material is removed by washing with running water twice or more to remove soil, fine roots, outer skin, and other foreign substances adhering to the surface, and when the washing is completed, the water is removed by drying. In addition, it is preferable to precede the pretreatment such as cutting into two or more or completely crushing if necessary.

In addition, for hot water extraction, 1 to 10 parts by weight of Sanghwang mushroom, 10 to 30 parts by weight of chaga mushroom, 1 to 10 parts by weight of reishi mushroom, 10 to 30 parts by weight of Angelica, 10 to 50 parts by weight of licorice, 10 to 50 parts by weight of licorice to 100 parts by weight of water for hot water extraction It is preferable to mix in a ratio of 50 to 50 parts by weight and 1 to 10 parts by weight of cinnamon. At this time, the content of chaga mushroom is higher than other ingredients because the melanin complex component contained in chaga lowers the LDL cholesterol level of meat and has a lipid metabolism that raises the level of insulin and HDL cholesterol. Because it is advantageous to consume it with meat.

In addition, the heating conditions of the herbal medicines are not limited during the hot water extraction, but heating at a temperature of 80 to 100° C. for 1 to 5 hours is preferable. When hot water extraction is performed outside the above range, the active ingredient may not be extracted properly or the active ingredient, particularly the active ingredient contained in the chaga mushroom may be destroyed due to heating over a long period of time.

After the heating is finished as described above, a liquid active ingredient extract can be prepared by removing the solids and filtering foreign substances through a filter cloth.

The aging of the active ingredient is to alleviate digestive disorders, which are side effects of herbal medicines. Digestive disorders as described above are caused by indigestible polysaccharides contained in large amounts in herbal medicines, and the extracted active ingredients are aged to promote the decomposition of polysaccharides.

The aging is not limited to conditions, but it is preferably aged for 1 to 5 days at 10 to 30°C. It is good because it can improve not only digestive disorders but also the taste of the prepared seasoning by changing it to a component (sucrose).

Next, step b) is a step of mixing and pulverizing any one or a plurality of vegetables selected from barley, onion, pineapple, garlic and ginger separately from the herbal medicine.

The vegetable is a fruit tenderizer, for example, pineapple, which contains digestive enzymes for tenderizing barley and meat, which neutralizes the warm properties of green onions, and spices for enhancing the taste and flavor of food, for example, onions, May contain garlic and ginger.

In the present invention, the barley ( Hordeum vulgare ) is a plant belonging to the genus Grapeaceae, and is an annual or biennial plant. It is also called outer barley to distinguish it from rice barley. It is also used as an ingredient in beer. It has a high carbohydrate content and is rich in minerals and B vitamins.

Since barley has cold properties in oriental medicine, it can neutralize the warm properties of green onions. In addition, since it contains 5% by weight or more of a dietary fiber called beta-glucan in addition to the above ingredients, it has an effect of lowering the content of blood sugar and blood cholesterol.

The barley may be used as it is, but it is preferable to use it in powder form for smooth intake of dietary fiber. In this case, the powder is not limited to a manufacturing method or size, and a powder manufacturing method or particle size commonly used in the art may be applied.

In the present invention, the meat tenderizer has an enzyme capable of digesting protein from most fruits, so it can soften the quality of meat and improve the texture, and it has a unique fruity smell, so it has a characteristic smell of green onions or a fishy smell of meat. can neutralize Such a meat tenderizer may include pineapple, and in addition to the pineapple, apple, kiwi, pear, citron, fig, marigold, kiwi, and the like may be further included.

The garlic, green onion, onion, ginger and the like are spices commonly used in food, and the composition ratio of vegetables including them is not limited, but based on 100 parts by weight of barley, 10 to 50 parts by weight of onion, 1 to 10 parts by weight of garlic, It is preferable to include 1 to 10 parts by weight of ginger and 1 to 5 parts by weight of pineapple. The optimum taste and flavor of the seasoning can be achieved within the above range, and in particular, when pineapple is added in excess of the above range, the flavor of pineapple covers the flavor of green onions or meat, thereby reducing the texture.

The vegetables are preferably completely ground for effective mixing. At this time, it is preferable to mix the raw materials as they are pulverized without additionally filtering or adding water for the viscosity of the seasoning and dietary fiber intake.

In addition, apart from the vegetables, red pepper powder and barley rice are further mixed in order to add spiciness to the seasoning (step c)). Since red pepper powder contains capsaicin, it promotes metabolism, increases basal metabolic rate, and has the effect of decomposing fat, and plays a role in controlling the viscosity of the seasoning. In addition, barley rice is cooked by steaming barley, and since it enhances the sweetness of barley through heating, sweetness can be imparted to the seasoning without adding any sweetener.

Although the mixing ratio of the red pepper powder and barley rice is not limited, it is preferable to mix in a ratio of 1-3: 1-3.

Next, the mixture of the crushed mixture of vegetables prepared as described above, red pepper powder, and barley rice may be mixed, and the step of aging the mixture may be performed. This is a manipulation process to have properties that go well with food, and at the same time removes the characteristic old smell of red pepper powder, and at the same time changes the active ingredients of vegetables or spices, so that the ingredients that produce aroma and taste, especially excessively spicy, sour, astringent, bitter, etc. disappear, This is to enhance the light taste and umami (step d)).

In step d), the mixing of each component may proceed more smoothly by adding more water as needed. At this time, it is preferable to mix 100 to 300 parts by weight of the mixture of step b) and 50 to 100 parts by weight of the mixture of step c) to 100 parts by weight of water, including water.

In addition, in step d), it is preferable to aging the mixed mixture as described above at 1 to 10° C. for 1 to 5 days. During aging under the above conditions, the seasoning does not go rancid, but the main components are combined with oxygen in the air to oxidize some components, and the chemical changes in the seasoning cause tissue changes to further increase the umami taste.

The seasoning prepared as in step d) may be completed through the step (e) of mixing and aging the medicinal extract. Mixing and maturation of the medicinal composition and seasoning changes the taste and aroma through changes according to the maturation of each ingredient, and is intended to prevent the taste from being completely mixed.

Although step e) does not limit the mixing ratio and aging conditions of each composition, in the case of mixing, it is preferable to mix in a ratio of 10 to 50 parts by weight of the medicinal extract of step a) compared to 100 parts by weight of the mixture of step d). In the case of aging conditions, it is preferable to proceed with refrigeration, more preferably from 0 to 10° C., and the aging time is preferably performed for 1 to 14 days. If the aging conditions are outside the above range, the above-mentioned ingredients may not be properly mixed and the taste may be different.

As described above, the oriental herbal aging seasoning prepared by the manufacturing method according to the present invention contains extracts of herbal medicines such as Sanghwang mushroom, chaga mushroom, reishi mushroom, angelica, licorice, brown root and cinnamon. can be consumed effectively.

The oriental medicinal seasoning seasoning for leeks according to the present invention can be used as a seasoning for the production of leeks, and the prepared leeks are a side dish that can enhance the taste of meat. Beef, pork, lamb, goat meat, venison, chicken, duck meat And when consumed together with various meats such as turkey meat, it is possible to increase consumer satisfaction by removing the greasy taste of meat and imparting a sweet and fragrant taste.

Hereinafter, the present invention will be described in more detail with reference to Examples and the like. However, the following examples illustrate one example of preferred embodiments of the present invention, and the present invention is not limited by the following examples.

The physical properties of the specimens prepared in Examples and Comparative Examples were measured as follows.

(sensory test)

Fifty adults with an age distribution of 25 to 35 years old were selected as sensory test agents, and using the seasonings prepared in the following examples, parjeoli were prepared and sensory tests were performed after learning the sensory senses before tasting. It was evaluated using a 5-point scale, and the scoring criteria were very bad (1), bad (2), average (3), good (4) and very good (5), and the average value was rounded to two decimal places. In addition, the test items were evaluated by appearance, flavor, taste and overall preference of galbijjim, and the number of sensory test personnel who suffered from digestive disorders such as diarrhea or abdominal pain for 3 days after ingestion was additionally measured.

(Example 1)

① Preparation of medicinal extracts: First, the Sanghwang mushroom, chaga mushroom, reishi mushroom, angelica, licorice, ground root, and cinnamon were washed in running water to remove foreign substances, and then cut into appropriate sizes. Then, the chopped medicinal materials were mixed with water and heated at a temperature of 90° C. for 3 hours. At this time, the mixing ratio was 100 parts by weight of water, 5 parts by weight of cinnamon, Sanghwang mushroom, and Reishi mushroom, respectively, 15 parts by weight of each chaga and Angelica, and 30 parts by weight of each licorice and ground root. After heating, the extract was separated by filtration. .

② Preparation of mixture of vegetable and red pepper powder: After washing barley, onion, pineapple, garlic and ginger, they were mixed and ground. At this time, the mixing ratio was 30 parts by weight of onion, 5 parts by weight of garlic, 5 parts by weight of ginger, and 3 parts by weight of pineapple based on 100 parts by weight of barley.

The pulverized mixture was aged by mixing red pepper powder, barley rice and water together. At this time, the mixing ratio was 70 parts by weight of a mixture of barley rice and red pepper powder in a 1:1 weight ratio with respect to 100 parts by weight of water and 150 parts by weight of crushed vegetables, and the aging was carried out at 5° C. for 3 days.

③ Preparation of seasoning: After mixing the composition prepared through ① and ②, the seasoning was completed again, but the mixing ratio of ① and ② was 30 parts by weight of the composition of ① compared to 100 parts by weight of the composition of ② Then, aging was carried out at 5°C for 7 days to complete the seasoning.

(Example 2)

A seasoning was prepared under the same conditions as in Example 1, except that 40 parts by weight of chaga mushroom was added during the preparation of the medicinal extract in Example 1.

(Example 3)

A seasoning was prepared under the same conditions as in Example 1, except that 10 parts by weight of iris was added during the preparation of the medicinal extract in Example 1.

(Example 4)

A seasoning was prepared under the same conditions as in Example 1, except that 10 parts by weight of sapju was added during the preparation of the herbal extract in Example 1.

(Example 5)

A seasoning was prepared under the same conditions as in Example 1, except that 10 parts by weight of each of iris and sapju were added during the preparation of the medicinal herb extract in Example 1.

(Comparative Example 1)

A seasoning was prepared under the same conditions as in Example 1, except that in Example 1, a mixture of vegetables and red pepper powder was prepared and then aging was not performed.

(Comparative Example 2)

When preparing the seasoning in Example 1, a seasoning was prepared under the same conditions as in Example 1, except that the compositions of ① and ② were mixed and then aging was not performed.

(Comparative Example 3)

A seasoning was prepared in the same manner except for preparing the vegetable mixture by mixing 5 parts by weight of garlic, 5 parts by weight of ginger, and 3 parts by weight of pineapple based on 100 parts by weight of onion without adding barley when preparing the vegetable mixture.

[Table 1]

As shown in Table 1, it was confirmed that the seasoning prepared according to the present invention was excellent in taste, texture, aroma, and overall preference. Specifically, as in Example 1, when the medicinal composition was added in an appropriate range, the overall sensory test result was high, but in Example 2, in which more chaga was added than the appropriate range, the preference fell due to the bitter taste and aroma of chaga. , the number of people who had diarrhea after ingestion was also high.

However, in Examples 3 to 5, in which iris and sapju were further added to the medicinal composition, the number of people with digestive disorders was significantly reduced, and in particular, in Example 5, in which both iris and sapju were added, the number of people who showed digestive disorders did not occur. This seems to be because, as described above, the warm properties of irises and sapju neutralize the cold properties of chaga mushrooms, and it can be seen that the taste also improved because irises and sapju are basically sweet.

In addition, in Comparative Example 1, which was not aged after preparing a mixture of vegetables and red pepper powder, the evaluation of flavor and taste decreased due to the presence of red pepper powder. and taste stability was not achieved, resulting in relatively low sensory test results. In addition, Comparative Example 3, in which barley was not added during vegetable grinding, did not neutralize the bitter taste of green onions as the sweetness of barley was removed, and thus showed a low value in the sensory test results.

The above description is merely illustrative of the technical spirit of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the claims below, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (5)

a) obtaining a medicinal extract by mixing Sanghwang mushroom, chaga mushroom, reishi mushroom, angelica, licorice, ground root and cinnamon in water and heating at a temperature of 80 to 100° C. for 1 to 5 hours;
b) pulverizing after mixing any one or a plurality of vegetables selected from onion, pineapple, garlic and ginger in barley;
c) mixing red pepper powder with barley rice in a ratio of 1-3: 1-3;
d) mixing the mixture of steps b) and c) with water and aging for 1 to 5 days; and
e) mixing the medicinal extract with the mixture of step d) and aging at 0 to 10° C. for 1 to 14 days;
A method of manufacturing a seasoning seasoning with oriental herbs for use, characterized in that it comprises a.
The method of claim 1,
In step a), 1 to 10 parts by weight of Sanghwang mushroom, 10 to 30 parts by weight of chaga mushroom, 1 to 10 parts by weight of reishi mushroom, 10 to 30 parts by weight of Angelica, 10 to 50 parts by weight of licorice, 10 to 50 parts by weight of licorice in 100 parts by weight of water. to 50 parts by weight and 1 to 10 parts by weight of cinnamon to prepare a medicinal extract.
The method of claim 1,
In step d), 100 to 300 parts by weight of the mixture of step b) and 50 to 100 parts by weight of the mixture of step c) are mixed with 100 parts by weight of water.
The method of claim 1,
The step d) is a method of producing a seasoning for oriental medicine aging seasoning using slices, characterized in that aging is carried out at 1 to 10°C.
The method of claim 1,
In step e), 10 to 50 parts by weight of the medicinal extract are mixed with 100 parts by weight of the mixture of step d) and aged.