KR102606690B1 - Method for processing pickle using helianthus tuberosus - Google Patents
Method for processing pickle using helianthus tuberosus Download PDFInfo
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- KR102606690B1 KR102606690B1 KR1020210047983A KR20210047983A KR102606690B1 KR 102606690 B1 KR102606690 B1 KR 102606690B1 KR 1020210047983 A KR1020210047983 A KR 1020210047983A KR 20210047983 A KR20210047983 A KR 20210047983A KR 102606690 B1 KR102606690 B1 KR 102606690B1
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- South Korea
- Prior art keywords
- weight
- parts
- red pepper
- pickled
- pork belly
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
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- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/152—Cereal germ products
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
본 발명은 뚱딴지를 이용한 장아찌의 제조방법에 관한 것으로, 세척한 뚱딴지에 설탕을 중량비로 1:1로 혼합하고 절여서 절인 뚱딴지를 제조하는 단계; 상기 절인 뚱딴지로부터 뚱딴지 엑기스를 따로 분리하는 단계; 상기 분리된 뚱딴지 엑기스 100중량부에 대하여, 고두밥과 엿기름물을 혼합하여 만든 식혜 0.05중량부 및 생강물 0.01중량부를 혼합한 후, 60~70℃의 온도에서 24시간 동안 가열하여 뚱딴지 조청을 제조하는 단계; 상기 절인 뚱딴지 100중량부에 대하여, 수확된 고추를 절단하거나 가공한 후에 부산물로 배출되는 고추씨를 주재료로 하여 담근 고추씨 고추장 20중량부 및 상기 뚱딴지 조청 6중량부를 혼합한 후, 1~5℃로 6~12개월 동안 숙성하는 단계; 및 상기 숙성된 뚱딴지 100중량부에 대하여, 고추장소스 55중량부를 버무리는 단계;를 포함하는 뚱딴지를 이용한 장아찌의 제조방법 및 이를 통해 제조된 뚱딴지를 이용한 장아찌를 개시한다.The present invention relates to a method for producing pickled pork belly fat, comprising the steps of mixing washed pork belly fat with sugar at a weight ratio of 1:1 and pickling it to produce pickled pork belly stew; Separating the Ttattanji extract from the pickled Ttattanji; With respect to 100 parts by weight of the above separated extract, 0.05 parts by weight of sikhye made by mixing godubap and malt water and 0.01 parts by weight of ginger water are mixed, and then heated at a temperature of 60 to 70 ° C. for 24 hours to prepare the porridge syrup. step; With respect to 100 parts by weight of the pickled pork belly, 20 parts by weight of red pepper paste soaked with red pepper seeds made as a main ingredient of red pepper seeds discharged as a by-product after cutting or processing the harvested peppers and 6 parts by weight of the corn syrup are mixed, then heated to 6 to 5°C. Aging for ~12 months; and mixing 55 parts by weight of red pepper paste sauce with 100 parts by weight of the aged pork belly.
Description
본 발명은 뚱딴지를 이용한 장아찌와 그 제조방법에 관한 것으로, 더욱 상세하게는 세척한 뚱딴지에 설탕을 중량비로 1:1로 혼합하고 절여서 절인 뚱딴지를 제조하는 단계; 상기 절인 뚱딴지로부터 뚱딴지 엑기스를 따로 분리하는 단계; 상기 분리된 뚱딴지 엑기스 100중량부에 대하여, 고두밥과 엿기름물을 혼합하여 만든 식혜 0.05중량부 및 생강물 0.01중량부를 혼합한 후, 60~70℃의 온도에서 24시간 동안 가열하여 뚱딴지 조청을 제조하는 단계; 상기 절인 뚱딴지 100중량부에 대하여, 수확된 고추를 절단하거나 가공한 후에 부산물로 배출되는 고추씨를 주재료로 하여 담근 고추씨 고추장 20중량부 및 상기 뚱딴지 조청 6중량부를 혼합한 후, 1~5℃로 6~12개월 동안 숙성하는 단계; 및 상기 숙성된 뚱딴지 100중량부에 대하여, 고추장소스 55중량부를 버무리는 단계;를 포함하는 뚱딴지를 이용한 장아찌의 제조방법 및 이를 통해 제조된 뚱딴지를 이용한 장아찌에 관한 것이다.The present invention relates to pickled pork belly and a method for manufacturing the same, and more specifically, the steps of mixing washed pork belly with sugar at a weight ratio of 1:1 and pickling it to produce pickled pork belly; Separating the Ttattanji extract from the pickled Ttattanji; With respect to 100 parts by weight of the above separated extract, 0.05 parts by weight of sikhye made by mixing godubap and malt water and 0.01 parts by weight of ginger water are mixed, and then heated at a temperature of 60 to 70 ° C. for 24 hours to prepare the porridge syrup. step; With respect to 100 parts by weight of the pickled pork belly, 20 parts by weight of red pepper paste soaked with red pepper seeds made as a main ingredient of red pepper seeds discharged as a by-product after cutting or processing the harvested peppers and 6 parts by weight of the corn syrup are mixed, then heated to 6 to 5°C. Aging for ~12 months; and a step of mixing 55 parts by weight of red pepper paste sauce with 100 parts by weight of the aged pork belly.
장아찌는 제철에 흔하게 나는 채소를 간장, 고추장, 된장, 소금, 식초, 술지게미, 젓갈 등에 장기간 저장하여 두고 그 재료가 귀한 철에 먹는 절임류의 일종이다. 한자로는 장과 또는 장저라고도 하며 계절마다 담그는 장아찌의 종류가 다르다. 오랫동안 저장한 장아찌는 먹기 직전에 꺼내어 물에 한 번 정도 헹구어 짠맛을 제거한 후에 갖은 양념으로 무쳐먹거나, 조미하지 않고 그대로 썰어 밥 반찬으로 사시사철 먹을 수 있다.Pickled vegetables are a type of pickled food that is made by storing common seasonal vegetables in soy sauce, red pepper paste, soybean paste, salt, vinegar, sake lees, salted fish, etc. for a long period of time and eating them when the ingredients are scarce. In Chinese characters, it is also called berry or jangjeo, and the types of pickled vegetables that are made differ depending on the season. Pickles that have been stored for a long time can be taken out just before eating, rinsed in water once to remove the salty taste, seasoned with various seasonings, or sliced without seasoning and eaten as a side dish for rice all year round.
장아찌는 신체활동에 필요한 열량이나 단백질을 공급해 줄 수는 없지만 그 특유의 향미, 색 또는 식염의 짠맛 등에 의하여 미각을 자극해서 식욕을 증진시킨다. 또한, 인체에 필요한 Ca, Fe, K 등의 무기염류를 공급하며 이는 염기성으로 체내에서 생기는 산을 중화하여 체액의 산성화를 방지한다. 장아찌는 채소나 과일을 원료로 하므로 섬유질의 중요한 공급원이며, 발효과정 중에 생기는 각종 효소는 소화를 도우며, 젖산균 등의 세균은 정장작용을 가지고 있어 침채류의 영양적 가치가 크다.Pickles cannot provide the calories or protein necessary for physical activity, but they stimulate the sense of taste and increase appetite due to their unique flavor, color, or salty taste of table salt. In addition, it supplies inorganic salts such as Ca, Fe, and K necessary for the human body, which are basic and neutralize acids generated in the body to prevent acidification of body fluids. Pickled vegetables are an important source of fiber because they are made from vegetables or fruits. Various enzymes produced during the fermentation process help digestion, and bacteria such as lactic acid bacteria have a digestive effect, so needle vegetables have great nutritional value.
한편, 장아찌와 비슷한 서양의 음식으로 피클(pickles)이 있으며, 이는 오이 또는 양배추와 같은 야채와 과일을 소금에 절인 후 식초, 설탕 및 향신료를 섞은 액에 담가 절여 장기간 보관하고 먹을 수 있는 음식으로 우리나라 고유의 장아찌와 비교할 때 간장이나 된장, 고추장 등을 사용하지 않아 짜거나 맵지 않다는 장점이 있다.Meanwhile, pickles are a Western food similar to pickled vegetables, which is a food made by pickling vegetables and fruits such as cucumbers or cabbage in salt and then soaking them in a mixture of vinegar, sugar, and spices to store and eat for a long time. Compared to traditional pickles, it has the advantage of not being salty or spicy as it does not use soy sauce, soybean paste, or red pepper paste.
이에 따라 국내등록특허공보 제10-1207554호(다종의 야채와 과일을 포함하는 퓨전 장아찌 제조 방법)는 다종의 야채와 과일을 일정한 크기로 마련하여 간장·물·식초·설탕을 대략 2:1:1:0.5의 중량비로 혼합하여 만든 소스로 양념한 후 저온 숙성시켜 여러 영양소를 신속하고 간편하게 섭취할 수 있도록 제조한 퓨전 장아찌 제조방법에 관한 것이나, 숙성기간이 짧아 깊은 향미와 맛을 느낄 수 없어 소비자의 선호도가 저하된다는 아쉬움이 있다.Accordingly, Domestic Patent Publication No. 10-1207554 (Method for manufacturing fusion pickles containing various types of vegetables and fruits) prepares various types of vegetables and fruits of a certain size and mixes soy sauce, water, vinegar, and sugar in approximately 2:1: It is about a method of manufacturing fusion pickles that are seasoned with a sauce mixed at a weight ratio of 1:0.5 and then aged at low temperature to enable quick and easy consumption of various nutrients. However, due to the short ripening period, deep flavor and taste cannot be felt by consumers. There is a regret that the preference for is decreasing.
또한, 국내등록특허공보 제10-1292246호(저염 단감 장아찌 및 그 제조방법)는 염수에 침지한 후 건조시킨 단감과 매실 엑기스를 함유하는 고추장소스를 혼합하여 숙성시킨 장아찌에 관한 기술이 공개되어 있으며, 특허등록 제10-0989832호는 야콘을 주재료로 하는 등 여러 재료를 이용한 장아찌가 개발되었다.In addition, Domestic Patent Publication No. 10-1292246 (Low-salt sweet persimmon pickles and their manufacturing method) discloses a technology for pickles made by mixing sweet persimmons soaked in salt water and then dried with a red pepper paste sauce containing plum extract. , Patent Registration No. 10-0989832, pickled vegetables using various ingredients, including yacon as the main ingredient, were developed.
뚱딴지(Helianthus tuberosus L.)는 북미원산의 국화과 식물로서 우리나라에 널리 분포되어 있다. 뚱딴지는 1년생 식물로서, 8~9월에 해바라기 모양의 꽃이 피고 10월 말경 즉 외부 온도가 17℃ 이하가 되면 꽃이 지며 땅속에 감자모양의 뿌리열매가 생기는데 이 뿌리를 주로 뚱딴지라고 한다. 이러한 뚱딴지는 사람이 재배를 하지 않아도 야생에서 저절로 자라기도 하며 번식력 또한 강한 식물이다.Helianthus tuberosus L. is a plant in the Asteraceae family native to North America and is widely distributed in Korea. It is an annual plant. Sunflower-shaped flowers bloom in August and September. The flowers stop around the end of October, i.e. when the external temperature is below 17℃, and potato-shaped root fruits grow in the ground. These roots are mainly called ttangdanji. These plants grow naturally in the wild even without human cultivation, and they are also plants with strong reproductive capacity.
뚱딴지의 주성분은 이눌린(inulin)과 그 유사물질인데, 전체의 약 15%를 구성하고 있어 지구상에서 가장 이눌린을 많이 포함하고 있는 식물이 뚱딴지이다. 이눌린은 혈당강하, 변비개선, 장질환 예방, 혈청 콜레스테롤 감소, 혈중 지질 저하, 다이어트 효과 등 우수한 기능성을 가진 것으로 알려져 있다. 특히 이눌린은 혈당 저하 작용이 강하여 천연의 인슐린이라 불리기 때문에 당뇨가 있는 사람에게 더욱 좋다고 한다.The main ingredient of the plant is inulin and its analogues, and it makes up about 15% of the total, making it the plant that contains the most inulin on earth. Inulin is known to have excellent functionality such as lowering blood sugar levels, improving constipation, preventing intestinal diseases, reducing serum cholesterol, lowering blood lipids, and having a diet effect. In particular, inulin has a strong blood sugar lowering effect and is called natural insulin, so it is said to be better for people with diabetes.
이러한 뚱딴지는 최근 그 추출물에 다량의 페놀성 화합물이 함유되어 있어 강력한 항산화 효과를 지니고 있는 것으로 규명된 바 있다. 또한, 뚱딴지는 독성이 없는 것으로 알려져 있으며, 혈당을 안정화시키는 항당뇨 활성을 갖고 있어 현대인들의 성인병 질환인 당뇨병 예방과 치료에 매우 좋은 기능성 건강식품으로 이용가치가 높다.It has recently been found that this extract contains a large amount of phenolic compounds and has a strong antioxidant effect. In addition, it is known to be non-toxic and has anti-diabetic activity that stabilizes blood sugar, making it a highly useful functional health food for the prevention and treatment of diabetes, an adult disease in modern people.
한편, 천년초와 복숭아 및 단감 등과 같이 여러 가지 야채와 과일을 이용한 장아찌의 연구 개발이 이루어지고 있으며, 그 중에서도 식이섬유가 풍부해 변비 및 비만에 좋은 것은 물론 이눌린 성분이 뼈 건강을 돕고 혈당 수치 조절에 도움을 주는 기능성 식품 소재인 뚱딴지를 이용하여 다양한 맛과 효능을 지닌 장아찌에 대한 개발이 요구되고 있는 실정이다.Meanwhile, research and development is being conducted on pickled vegetables using various vegetables and fruits such as prickly pear, peaches, and sweet persimmons. Among them, they are rich in dietary fiber, which is good for constipation and obesity, and inulin helps with bone health and helps control blood sugar levels. There is a demand for the development of pickled vegetables with various tastes and effects using Ttangdanji, a helpful functional food material.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 칼로리가 적고 식이섬유가 높으며 이눌린과 같은 건강 기능성분이 다량 함유되어 있어 영양학적으로도 매우 우수한 뚱딴지를 이용하여 장아찌를 제조함으로써 기호를 높인 식품으로 남녀노소 누구나 섭취를 가능하게 하고, 뚱딴지를 절이고 숙성함으로써 장기간 보존을 가능하도록 하는 것에 그 목적이 있다.The present invention was developed to solve the above problems. It is low in calories, high in dietary fiber, and contains a large amount of health functional ingredients such as inulin, so it is a food that is highly popular by producing pickled vegetables using fat dandelion, which is nutritionally excellent. The purpose is to make it possible for people of all ages and genders to consume it, and to preserve it for a long time by pickling and aging it.
또한, 본 발명은 뚱딴지 엑기스를 통해 뚱딴지에 포함된 유용성분의 흡수를 도우며, 뚱딴지 고유의 맛을 유지하면서도 고추장소스와 조화롭게 어우러질 수 있도록 하여 장아찌의 풍미가 높고 식감이 좋은 뚱딴지 장아찌와 뚱딴지를 이용한 장아찌의 제조방법을 제공하는 것에 그 목적이 있다.In addition, the present invention helps the absorption of useful components contained in the fat tdanji through the extract of the fat ttangji, and allows it to be harmoniously combined with the red pepper paste sauce while maintaining the unique taste of the ttang ttangji, so that it is possible to make pickled ttangji jji with high flavor and good texture using the ttang ttangji. The purpose is to provide a method for manufacturing pickled vegetables.
또한, 본 발명은 고추씨 고추장과 뚱딴지 엑기스를 활용한 뚱딴지 조청을 이용하여 뚱딴지의 영양성분을 최대한으로 활용하고, 비용을 절감시키는 것에 그 목적이 있다.In addition, the purpose of the present invention is to maximize the nutritional components of the dandelion root and reduce costs by using turmeric syrup using red pepper seed red pepper paste and turmeric extract.
본 발명은 뚱딴지를 이용한 장아찌의 제조방법에 관한 것으로, 세척한 뚱딴지에 설탕을 중량비로 1:1로 혼합하고 절여서 절인 뚱딴지를 제조하는 단계; 상기 절인 뚱딴지로부터 뚱딴지 엑기스를 따로 분리하는 단계; 상기 분리된 뚱딴지 엑기스 100중량부에 대하여, 고두밥과 엿기름물을 혼합하여 만든 식혜 0.05중량부 및 생강물 0.01중량부를 혼합한 후, 60~70℃의 온도에서 24시간 동안 가열하여 뚱딴지 조청을 제조하는 단계; 상기 절인 뚱딴지 100중량부에 대하여, 수확된 고추를 절단하거나 가공한 후에 부산물로 배출되는 고추씨를 주재료로 하여 담근 고추씨 고추장 20중량부 및 상기 뚱딴지 조청 6중량부를 혼합한 후, 1~5℃로 6~12개월 동안 숙성하는 단계; 및 상기 숙성된 뚱딴지 100중량부에 대하여, 고추장소스 55중량부를 버무리는 단계;를 포함하며, 상기 고추장소스는 고추장 100중량부에 대하여, 상기 뚱딴지 조청 15~25중량부, 참기름 3~7중량부, 깨 1~5중량부, 소주 5~10중량부, 뚱딴지 엑기스 5~10중량부, 마늘즙 5~10중량부, 양파즙 1~5중량부, 대파즙 0.5~1.5중량부 및 생강즙 0.5~1.5중량부를 혼합하여 제조한 것임을 특징으로 한다.The present invention relates to a method for producing pickled pork belly fat, comprising the steps of mixing washed pork belly fat with sugar at a weight ratio of 1:1 and pickling it to produce pickled pork belly stew; Separating the Ttattanji extract from the pickled Ttattanji; With respect to 100 parts by weight of the above separated extract, 0.05 parts by weight of sikhye made by mixing godubap and malt water and 0.01 parts by weight of ginger water are mixed, and then heated at a temperature of 60 to 70 ° C. for 24 hours to prepare the porridge syrup. step; With respect to 100 parts by weight of the pickled pork belly, 20 parts by weight of red pepper paste soaked with red pepper seeds made as a main ingredient of red pepper seeds discharged as a by-product after cutting or processing the harvested peppers and 6 parts by weight of the corn syrup are mixed, then heated to 6 to 5°C. Aging for ~12 months; And mixing 55 parts by weight of red pepper paste sauce with respect to 100 parts by weight of the aged pork belly, wherein the red pepper paste sauce includes 15 to 25 parts by weight of corn syrup and 3 to 7 parts by weight of sesame oil, based on 100 parts by weight of red pepper paste. , 1 to 5 parts by weight of sesame seeds, 5 to 10 parts by weight of soju, 5 to 10 parts by weight of twig extract, 5 to 10 parts by weight of garlic juice, 1 to 5 parts by weight of onion juice, 0.5 to 1.5 parts by weight of green onion juice, and 0.5 to 100 parts by weight of ginger juice. It is characterized in that it is manufactured by mixing 1.5 parts by weight.
또한, 상기 절인 뚱딴지를 제조하는 단계는 세척한 뚱딴지와 설탕을 중량비로 1:1로 혼합한 후, 24시간, 12시간, 6시간 및 3시간으로 점차 시간을 단축하면서 한번 씩 저어주며 설탕이 완전히 녹을 때까지 절이는 것을 특징으로 한다.In addition, in the step of manufacturing the pickled pork belly, the washed pork belly and sugar are mixed at a weight ratio of 1:1, then the time is gradually shortened to 24 hours, 12 hours, 6 hours, and 3 hours, and the sugar is completely dissolved by stirring once. It is characterized by pickling until melted.
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또한, 본 발명의 뚱딴지를 이용한 장아찌는 상기와 같은 방법으로 제조된 것을 특징으로 한다.In addition, the pickles using Ttungttaji of the present invention are characterized in that they are manufactured in the same manner as above.
상기와 같이 이루어지는 본 발명은 건강에 좋은 유용한 성분을 다량 함유하고 있어 당분과 혈당을 조절하는 효과가 있고 섬유질이 풍부하며, 장의 활동을 활발하게 하여 장에서 신체를 이롭게 하는 박테리아의 수를 늘리고 따라서 신체의 면역 기능을 높이는 효과가 있는 뚱딴지를 이용한 장아찌를 제공할 수 있다.The present invention, made as described above, contains a large amount of useful ingredients that are good for health, has the effect of controlling sugar and blood sugar, is rich in fiber, and increases the number of bacteria that benefit the body in the intestine by activating intestinal activity, thereby increasing the body's health. It is possible to provide pickled vegetables using fat twigs, which are effective in increasing the immune function of the body.
또한, 뚱딴지와 설탕을 중량비 1:1의 비율로 설탕에 절인 후 장아찌를 제조함으로써 단맛이 더해져 고추장을 이용한 장아찌로 제조했을 때 너무 맵거나 짠맛이 강하지 않아 기호도가 증진되는 효과가 있어 남녀노소 섭취가 가능하고, 48시간 동안 절여주는 처리 조건에 따라서 장아찌로 제조되었을 때 너무 무르지 않기 때문에 독특한 식감이 있어 더욱 좋으며, 뚱딴지와 설탕 이외에 다른 첨가물을 추가하지 않아 뚱딴지 고유의 효능이 포함된 성분을 얻을 수 있는 효과가 있다.In addition, by making pickles by pickling fat and sugar in sugar at a weight ratio of 1:1, the sweetness is added, and when made with pickles using red pepper paste, the taste is not too spicy or salty, which has the effect of increasing preference, making it suitable for consumption by people of all ages. It is possible, and depending on the processing conditions of pickling for 48 hours, it is better because it has a unique texture because it is not too soft when made into pickled vegetables, and by not adding any additives other than the fat and sugar, you can obtain ingredients that contain the unique efficacy of the fat and sugar. It works.
또한, 절이는 단계를 통해 뚱딴지의 유용성분이 빠져나온 뚱딴지 엑기스는 조청으로 제조하여 장아찌 제조시 첨가함으로써 건강 기능성을 더욱 높여주는 효과가 있으며, 상기 뚱딴지 엑기스는 당분을 가미하고 뚱딴지의 유용성분이 함유되어 있는 역할로 반찬을 비롯한 각종 요리에 첨가하여 소스 등으로 응용하여 활용할 수 있는 효과가 있다.In addition, the extract of the fat twig extract, from which the useful components of the fat twig are removed through the pickling step, is made into grain syrup and added when making pickles, which has the effect of further increasing the health functionality. It can be used as a sauce by adding it to various dishes, including side dishes.
또한, 상기 고추씨 고추장 등에 절인 뚱딴지를 1~5℃의 저온에서 6개월간 숙성함으로써 깊은맛을 더하고 전체적인 장아찌의 감칠맛을 향상시키며 풍미를 높여주는 효과가 있다.In addition, by maturing the pork belly pickled in the above-mentioned red pepper seeds and red pepper paste for 6 months at a low temperature of 1 to 5 ° C, it has the effect of adding a deep taste, improving the overall umami of the pickled vegetables, and enhancing the flavor.
또한, 고추씨 고추장과 절인 뚱딴지는 매콤하고 달콤한 맛이 어우러져 입맛을 돋우어주고, 특히 뚱딴지는 칼로리가 낮아 다이어트 식품으로도 활용할 수 있으며, 고추장소스는 장아찌로써 짠맛이 강하지 않아 건강식으로 섭취할 수 있는 효과가 있다.In addition, red pepper seed red pepper paste and pickled pork belly whet the appetite with a combination of spicy and sweet flavors. In particular, red pepper paste sauce is low in calories, so it can be used as a diet food, and red pepper paste sauce is not too salty as it is a pickled vegetable, so it can be consumed as a healthy food. there is.
또한, 뚱딴지를 숙성시키는 단계와 고추장소스에 사용되는 뚱딴지 조청을 통해 뚱딴지를 절이면서 분리되는 뚱딴지 엑기스를 다시 사용하여, 뚱딴지의 풍부한 영양소를 모두 활용할 수 있는 효과가 있다.In addition, by reusing the extract that is separated during the ripening process and the corn syrup used in the red pepper paste sauce, it is possible to utilize all of the rich nutrients of the ttangdanji.
또한, 뚱딴지 조청과 고추씨 고추장을 이용하여, 기존의 뚱딴지 장아찌에 비해 비용을 크게 절감할 수 있는 효과가 있다.In addition, by using Ttangdanji grain syrup and red pepper seed red pepper paste, there is an effect of significantly reducing costs compared to existing Ptttanji pickles.
도 1은 본 발명에 따른 뚱딴지를 이용한 장아찌의 제조방법의 개략적인 순서도.
도 2는 뚱딴지의 외관 사진.
도 3은 본 발명에 따른 설탕에 절인 뚱딴지의 외관 사진.
도 4는 본 발명에 따른 뚱딴지 조청의 사진.
도 5는 본 발명의 고추씨 고추장에 쓰이는 고추씨 및 희아리 고춧가루의 사진.
도 6은 숙성 전 고추장소스의 외관 사진.
도 7는 본 발명에 따라 숙성된 고추장소스의 외관 사진.
도 8은 본 발명에 따라 제조된 뚱딴지 장아찌의 외관 사진.Figure 1 is a schematic flowchart of a method for manufacturing pickled vegetables using Ttungttaji according to the present invention.
Figure 2 is a photo of the exterior of Ttungdanji.
Figure 3 is a photograph of the appearance of sugar-pickled pork belly according to the present invention.
Figure 4 is a photograph of Ttungdanji grain syrup according to the present invention.
Figure 5 is a photograph of red pepper seeds and Heari red pepper powder used in the red pepper seed red pepper paste of the present invention.
Figure 6 is a photo of the exterior of red pepper paste sauce before maturation.
Figure 7 is a photograph of the exterior of red pepper paste sauce aged according to the present invention.
Figure 8 is a photograph of the exterior of Ttungdanji pickles manufactured according to the present invention.
본 발명은 뚱딴지를 이용한 장아찌의 제조방법에 관한 것으로, 세척한 뚱딴지에 설탕을 혼합하여 절이는 단계; 상기 절인 뚱딴지로부터 뚱딴지 엑기스를 따로 분리하는 단계; 상기 분리된 뚱딴지 엑기스 100중량부에 대하여 고두밥과 엿기름물을 혼합하여 만든 식혜 0.05중량부 및 생강물 0.01중량부를 혼합한 후, 60~70℃의 온도에서 24시간 동안 가열하여 뚱딴지 조청을 제조하는 단계; 상기 절인 뚱딴지 100중량부에 대하여 고추씨 고추장 20중량부 및 뚱딴지 조청 6중량부를 혼합한 후, 1~5℃의 온도에서 6~12개월 동안 숙성하는 단계; 상기 숙성된 뚱딴지 100중량부에, 고추장소스 55중량부를 버무리는 단계;를 포함하여 이루어지는 것이다The present invention relates to a method of manufacturing pickled vegetables using dried pork belly, comprising the steps of mixing sugar into washed pork belly and pickling it; Separating the Ttattanji extract from the pickled Ttattanji; A step of mixing 0.05 parts by weight of sikhye made by mixing godubap and malt water and 0.01 part by weight of ginger water with respect to 100 parts by weight of the separated snail extract, followed by heating at a temperature of 60 to 70° C. for 24 hours to produce snail syrup. ; A step of mixing 20 parts by weight of red pepper seed red pepper paste and 6 parts by weight of scallop syrup with 100 parts by weight of the pickled pork belly, and then maturing for 6 to 12 months at a temperature of 1 to 5 ° C.; It includes the step of mixing 55 parts by weight of red pepper paste sauce with 100 parts by weight of the aged pork belly.
이하, 본 발명에 따른 뚱딴지를 이용한 장아찌의 제조방법을 첨부한 도면을 참조하여 상세히 설명하면 다음과 같으며, 실시예 등에 의하여 한정되는 것은 아니다.Hereinafter, the method for manufacturing pickled vegetables using Ttungdanzi according to the present invention will be described in detail with reference to the accompanying drawings, and is not limited by examples.
(1) 뚱딴지와 설탕을 혼합하여 절이는 단계(1) Step of mixing and pickling pork belly with sugar
뚱딴지를 세척한 후 물기를 제거한 다음 뚱딴지와 설탕을 혼합하여 절이는 단계이다.This is the step of washing the pork belly, removing the moisture, and then mixing it with sugar and pickling it.
먼저, 겉면이 울퉁불퉁하지 않고 모양이 밋밋하면서 단단하고 껍질 색상이 옅은 황색인 뚱딴지를 선별한 후, 표면에 있는 이물질과 흙 및 먼지 등이 제거될 수 있도록 깨끗한 물로 세척한다. 세척된 상기 뚱딴지를 채반에 건져내어 물기가 빠질 수 있도록 한다.First, select the scallops that have a smooth and hard surface without a bumpy surface and a light yellow skin color, and then wash them with clean water to remove foreign substances, dirt, and dust on the surface. Place the washed fat on a strainer and allow the moisture to drain.
저장용기를 준비하여 물기가 제거된 상기 뚱딴지를 넣고 설탕을 혼합한 후 절이는데 이때, 뚱딴지와 설탕은 중량비 1:1로 혼합한 다음 24시간, 12시간, 6시간 및 3시간으로 점차 시간을 단축하면서 한 번씩 저장용기 내부를 고루 저어주고 뚱딴지를 잘 섞어주며 설탕이 완전히 녹을 때까지 48시간 동안 절인다.Prepare a storage container, add the dried pork belly, mix with sugar, and pickle. At this time, the pork belly and sugar are mixed at a weight ratio of 1:1, and then the time is gradually reduced to 24 hours, 12 hours, 6 hours, and 3 hours. Stir the inside of the storage container once in a while, mix well, and marinate for 48 hours until the sugar is completely dissolved.
여기에서, 뚱딴지와 설탕을 중량비 1:1의 비율로 설탕에 절인 후 장아찌를 제조함으로써 단맛이 더해져 너무 맵거나 짜지 않아 남녀노소 누구나 섭취 가능해 기호도가 증진되는 효과가 있고, 뚱딴지와 설탕 이외에 다른 첨가물을 추가하지 않아 뚱딴지 고유의 효능이 포함된 성분을 얻을 수 있는 효과가 있다.Here, pickles are made by pickling pork belly and sugar at a weight ratio of 1:1, which adds sweetness and is not too spicy or salty, so it can be consumed by anyone, regardless of age or gender, which has the effect of increasing preference. Other additives other than pork belly and sugar are added. By not adding any additional ingredients, you can obtain ingredients that contain the unique benefits of ttungdanji.
이때, 뚱딴지와 설탕의 비율은 설탕이 너무 적게 되면 발효 효율성이 낮아지는 것은 물론 단맛이 적은 단점이 있으며 설탕이 너무 많게 되면 단맛이 강하여 장아찌의 맛을 해치게 되므로 준수하는 것이 바람직하다.At this time, it is advisable to keep the ratio of pickles to sugar because if there is too little sugar, the fermentation efficiency will be lowered and the sweetness will be low, and if there is too much sugar, the sweetness will be strong and spoil the taste of the pickles.
또한, 뚱딴지를 절이는 시간과 설탕과의 비율은 상기 48시간 동안 절이는 과정을 통해 뚱딴지가 무르는 것을 최소화하고, 장아찌로 제조되었을 때 뚱딴지의 식감이 우수하도록 설정한 시간과 처리 조건이므로 준수하는 것이 바람직하다.In addition, it is advisable to adhere to the time and processing conditions for pickling the pork belly and the ratio of sugar to minimize the softness of the pork belly through the 48-hour pickling process and to ensure the excellent texture of the pork belly when made into pickles. do.
또한, 뚱딴지는 껍질을 벗기지 않는 상태에서 설탕에 절이도록 한다. 뚱딴지의 껍질을 벗기거나, 절단하여 내부가 노출되면, 절이는 과정에서 뚱딴지가 쉽게 무르게 된다.Also, be sure to pickle the ttangdanji in sugar without peeling it. If the inside of the fat is exposed by peeling or cutting it, it will easily become soft during the pickling process.
상기 뚱딴지는 노란색의 꽃을 피우는 국화과 식물로 높이 1.5~3m로 자라며, 땅속줄기의 끝이 굵어져 덩이줄기가 발달하며 잎과 더불어 털이 있다. 잎은 밑에서는 마주나고 위에서는 어긋나며 긴 타원형으로 가장자리에는 톱니가 있다.The above is a plant in the Asteraceae family that blooms yellow flowers and grows to a height of 1.5 to 3 m. The tip of the underground stem becomes thick, develops tubers, and has hairs along with the leaves. The leaves are opposite at the bottom and alternate at the top, and are long oval shaped with sawtooth edges.
꽃은 황색으로 9~10월에 피는데 지름 8cm 정도의 노란 두상화이며 가장자리에는 10개 이상의 설상화가 달리는 특징이 있는 것으로, 황무지에서도 잘 번식하는 식물로 재배가 용이하여 덩이줄기를 식용으로 재배하기도 하였으나, 대부분 야생으로 인가 근처에 서식하며 가축 사료용으로 일부 심기도 한다.The flowers are yellow and bloom from September to October. They are yellow caps about 8cm in diameter and have more than 10 snow-shaped flowers on the edges. It is a plant that reproduces well even in wastelands and is easy to cultivate, so the tubers are also cultivated for food. , Most of them are wild and live near human settlements, and some are planted for livestock feed.
뚱딴지는 모양이 돼지의 발과 비슷하다고 하여 '뚱딴지' 또는 '뚱딴지 감자'라고 불리며, 다년생식물이어서 구근으로 종자 번식을 할 수도 있고, 구황 식물로써 이용 되기도 하였다.It is called 'Ttungddanji' or 'Ttungddanji potato' because its shape is similar to a pig's foot. It is a perennial plant, so it can be propagated by seed through bulbs, and it has also been used as a red-orange plant.
(알파토코페롤)Vitamin E
(alpha-tocopherol)
특히, 뚱딴지는 전분질을 함유하지 않고, 당분으로서 과당의 중합물인 이눌린을 14% 정도 다량 함유하는 식물이기 때문에 당뇨식으로 활용되고 있다. 이눌린은 글루카곤이 당 분해하는 것을 억제하여 혈당을 안정화시키며, 또 다른 중요한 기능은 당뇨 합병증의 원인인 당화 혈색소(HbA1c)의 수치를 낮출 수 있다. 또한, 이눌린은 저칼로리의 다당체로서 사람의 소화효소로는 분해되기 어렵고, 또 흡수된다고 해도 글루코올리고당이므로 혈당의 상승은 일어나지 않는다.In particular, it is used as a diabetic food because it is a plant that does not contain starch and contains a large amount of inulin, a polymer of fructose, as sugar (about 14%). Inulin stabilizes blood sugar by inhibiting the breakdown of sugar by glucagon, and another important function is that it can lower the level of glycated hemoglobin (HbA1c), which is the cause of diabetes complications. In addition, inulin is a low-calorie polysaccharide that is difficult to break down with human digestive enzymes, and even if absorbed, it is a gluco-oligosaccharide and does not cause an increase in blood sugar.
글루코올리고당은 장에서 유익균의 대표인 비피더스균의 먹이로 이용되며, 비피더스균은 증식해서 티아민, 리보플라민, 비타민 B6, 비타민 K 등 건강에 유용한 물질을 장내에서 활발히 만들어 줄 뿐만 아니라, 장내 pH를 낮추어 유해균의 성장을 억제하고 활동을 제한한다.Gluco-oligosaccharides are used as food for bifidobacteria, representative beneficial bacteria, in the intestines. Bifidobacteria not only proliferate and actively produce substances useful for health in the intestines, such as thiamine, riboflamin, vitamin B6, and vitamin K, but also lower the intestinal pH. It inhibits the growth of harmful bacteria and limits their activity.
즉, 이눌린은 전분과 달리 사람의 소화효소로는 분해할 수 없고, 또한 효소 등의 작용에 의해 이눌린이 분해된 과당은 소화가 잘 안되기 때문에 당뇨병인 사람에게도 안심하고 제공할 수 있는 감미료가 된다.In other words, unlike starch, inulin cannot be broken down by human digestive enzymes, and fructose decomposed from inulin by the action of enzymes is difficult to digest, making it a sweetener that can be safely given to people with diabetes.
또한, 이눌린은 혈당치를 낮추는 작용이 있어, 췌장의 부담을 완화 시켜 췌장의 기능을 부활시키는 효과, 다이어트 효과, 더 나아가서는 신장의 기능을 회복시키는 효과 등이 있음이 알려져 있다.In addition, inulin is known to have the effect of lowering blood sugar levels, relieving the burden on the pancreas and reviving its function, having a diet effect, and further having the effect of restoring kidney function.
특히, 뚱딴지는 칼로리가 매우 적어 다이어트식으로도 유용하게 활용될 수 있으며, 식이섬유 함유율은 매우 높은 편으로 장내의 유산균을 증식시키는 역할을 하고, 대사를 촉진 시키며, 장운동을 좋게 하기 때문에 변비에 특효이다.In particular, as it has very few calories, it can be useful as a diet food, and its dietary fiber content is very high, so it plays a role in proliferating lactic acid bacteria in the intestines, promoting metabolism, and improving intestinal motility, making it especially effective in treating constipation. am.
또한, 뚱딴지에 들어 있는 비타민C가 항산화 작용을 해서, 세포가 활성산소로부터 손상되는 것을 막아주고, 노화로 인한 몸의 다양한 기능 저하를 막아주기 때문에 노화 방지 효과가 있으며, 뚱딴지에 있는 비타민B는 우리 몸의 피부 건강을 지켜주고, 눈 건강을 지켜주며, 머리카락이 빠지는 것을 막아주는 효과가 있다.In addition, the vitamin C contained in scallops acts as an antioxidant, preventing cells from being damaged by free radicals and preventing the deterioration of various functions of the body due to aging, so it has an anti-aging effect. Vitamin B in scallops acts as an antioxidant. It is effective in protecting the health of the body's skin, protecting the health of the eyes, and preventing hair loss.
또한, 당뇨와도 연관이 있는 기관인 췌장은 인슐린을 분비하는 작용을 하는데, 뚱딴지의 경우 이러한 췌장의 기능을 정상화시켜주는 기능에 효과가 있으며, 이눌린 성분은 체지방을 분해하는 효과가 있어 체내의 중성지방의 농도를 줄여주는데도 효과가 있다고 알려져 있다.In addition, the pancreas, an organ that is also related to diabetes, secretes insulin, and in the case of the pancreas, it is effective in normalizing the function of the pancreas, and the inulin component has the effect of breaking down body fat, reducing neutral fat in the body. It is also known to be effective in reducing the concentration of .
(2) 절인 뚱딴지와 뚱딴지 엑기스를 분리하는 단계(2) Step of separating pickled pork belly and pork belly extract
장아찌의 주원료로 사용할 절인 뚱딴지와 조청 및 고추장소스로 사용할 뚱딴지 엑기스를 각각 따로 분리하여 준비하는 단계이다.This is the step of separately preparing the pickled pork belly to be used as the main ingredient of pickles and the pork belly extract to be used as grain syrup and red pepper paste sauce.
좀 더 자세하게 설명하자면, 상기 48시간 절이는 단계 후 나온 절인 뚱딴지는 뜰채로 건져내고, 액상의 뚱딴지 엑기스를 용기에 따로 분리한다. 뚱딴지를 설탕과 함께 넣고 저장해 절여놓으면 삼투압 현상에 의해 과즙과 수액이 고스란히 빠져나오게 되므로 뚱딴지의 유용성분을 쉽게 얻을 수 있게 된다. To explain in more detail, the pickled pork belly that comes out after the 48-hour pickling step is removed with a scoop, and the liquid pork belly extract is separated into a separate container. If you store and pickle fatttandji with sugar, the juice and sap will come out intact through osmotic pressure, making it easier to obtain the useful ingredients of the ttttttanji.
삼투압이란 농도가 다른 두 액체를 반투막으로 막아 놓았을 때 용질의 농도가 낮은 쪽에서 농도가 높은 쪽으로 용매가 옮겨가는 현상에 의해 나타나는 압력을 말한다.Osmotic pressure refers to the pressure that occurs when two liquids of different concentrations are separated by a semipermeable membrane, causing the solvent to move from the side with the lower solute concentration to the side with the higher concentration.
상기 절인 뚱딴지는 도 2에서 확인할 수 있듯이 삼투압으로 인해 표면이 쭈글쭈글하게 변하게 되어 장아찌로 제조할 시, 살짝 질긴듯한 느낌의 독특하고 좋은 식감을 제공하게 된다.As can be seen in Figure 2, the surface of the pickled pork belly becomes wrinkled due to osmotic pressure, and when made into pickles, it provides a unique and good texture with a slightly chewy feeling.
또한, 뚱딴지 엑기스는 본 발명의 고추장소스를 제조하는 공정에서 투입함으로써, 뚱딴지로부터 나온 과즙이 함유하고 있는 고유의 약성 성분을 보다 효율적으로 섭취할 수 있는 효과가 있다.In addition, by adding the extract of the snail extract in the process of manufacturing the red pepper paste sauce of the present invention, it has the effect of allowing more efficient intake of the unique medicinal ingredients contained in the juice from the snail.
상기 뚱딴지 엑기스는 기존의 뚱딴지 장아찌를 제조할 경우에는 부산물로써 버려지는 것으로, 뚱딴지 조청으로 제조되어 고추장과 함께 혼합되는 조청을 대체할 수 있어 비용을 절감하고 뚱딴지의 유용성분을 더욱 활용할 수 있도록 한다.The above extract is discarded as a by-product when manufacturing existing pickled pork belly. It is manufactured from corn syrup and can replace the grain syrup mixed with red pepper paste, thereby reducing costs and making more use of the useful components of corn.
한편, 상기 뚱딴지 엑기스는 본 발명의 뚱딴지 조청으로 활용될 뿐만 아니라, 음식 조리시 물과 혼합하고 적절히 희석하여 당분을 가미하고 뚱딴지의 유용성분이 함유되어 있는 역할로 각종 요리에 첨가하여 소스 등으로 응용하여 사용될 수도 있다.On the other hand, the above-mentioned fat ttangji extract is not only used as a fat ttangji syrup of the present invention, but is also mixed with water when cooking food, diluted appropriately to add sugar, and is added to various dishes as it contains useful components of the ttang ttang ttang and applied as a sauce, etc. It may also be used.
(3) 뚱딴지 엑기스에 식혜 및 생강물을 첨가한 후 가열하여 뚱딴지 조청을 제조하는 단계(3) Adding sikhye and ginger water to the extract of the snail and heating it to produce the snail syrup.
상기 절인 뚱딴지에서 분리한 뚱딴지 엑기스에 고두밥과 엿기름물을 혼합하여 만든 식혜와 생강물을 혼합한 후 가열하여 조청을 제조하는 단계이다.This is the step of producing grain syrup by mixing sikhye and ginger water, which are made by mixing godubap and malt water, with the extract of the kimchi extract separated from the pickled kimchi, and then heating it.
좀 더 자세하게는 상기 뚱딴지 엑기스 100중량부에 대하여, 고두밥과 엿기름물을 혼합하여 만든 식혜 0.05중량부와, 생강을 물에 60분동안 끓여낸 생강물 0.01중량부를 혼합하고, 60~70℃에서 24시간 동안 가열한다.More specifically, 0.05 parts by weight of sikhye made by mixing godubap and malt water and 0.01 part by weight of ginger water made by boiling ginger in water for 60 minutes were mixed with 100 parts by weight of the above extract, and incubated at 60-70°C for 24 hours. Heat for a while.
이때, 상기 뚱딴지 엑기스는 뚱딴지를 설탕에 절이는 과정에서 분리되어 나오는 것으로, 뚱딴지로부터 나온 과즙이 함유하고 있는 고유의 약성 성분을 포함하고 있다.At this time, the above-mentioned Peach Blossom extract is separated from the prickly pear in the process of pickling the prickly pear in sugar, and contains the unique medicinal ingredients contained in the juice from the prickly pear.
상기 뚱딴지 조청을 제조할 때 사용되는 뚱딴지 엑기스는 감칠맛을 더하기 위하여 1년동안 숙성시킨 후 사용하는 것이 바람직하다.It is preferable that the Ttangdanji extract used in producing the above-mentioned Ttangdanji grain syrup is aged for one year before use to add umami.
1년동안 숙성시킨 상기 뚱딴지 엑기스에 식혜 및 생강물을 첨가한 후 24시간 동안 70℃에서 가열한다.Sikhye and ginger water are added to the above-mentioned Tdanji extract that has been aged for one year, and then heated at 70°C for 24 hours.
이때, 가열되는 뚱딴지 엑기스, 식혜 및 생강물에 기포가 끓어올라올 때, 국자를 이용해 떠낸 후 아래로 흘려보냈을 때 입자가 툭툭 끊어져서 떨어질 정도의 점성을 가지게 되면 가열을 멈춘다.At this time, when air bubbles rise in the heated extract, sikhye, and ginger water, they are scooped out with a ladle and flowed downward. When the particles become so viscous that they break and fall, the heating is stopped.
상기 뚱딴지 조청은 단맛이 있어 고추장과 혼합되었을 때, 고추장의 매콤한 맛을 보완하며, 점성을 높여 고추장소스의 적절한 찰기로 인해 장아찌를 제조하는 공정에서 절인 뚱딴지와 더욱 잘 버무려질 수 있도록 한다. The corn syrup has a sweet taste, so when mixed with red pepper paste, it complements the spicy taste of red pepper paste, and increases the viscosity so that it can be mixed better with pickled pork belly in the process of manufacturing pickles due to the appropriate stickiness of the red pepper paste sauce.
이렇게 제조된 상기 뚱딴지 조청은 기존에 조청을 대체하여 사용되어, 뚱딴지의 유용성분이 포함된 뚱단지 엑기스가 포함되어 제조된 조청으로 그 영양소가 더욱 풍부하고, 기존에는 부산물로써 버려졌던 뚱딴지 엑기스를 이용하여 제조과정에 재투입하므로 경제적인 효과가 있다.The corn syrup produced in this way is used as a replacement for the existing corn syrup, and is richer in nutrients as it is manufactured by containing the extract of the pollack containing the useful components of the pollack. It is economically effective because it is re-injected into the manufacturing process.
(4) 절인 뚱딴지에 고추씨 고추장과 뚱딴지 조청을 혼합한 후 숙성하는 단계(4) Mixing the pickled pork belly with red pepper seed paste and corn syrup and then maturing it
상기 절인 뚱딴지에 고추씨 고추장과 뚱딴지 엑기스를 이용한 조청을 혼합한 후 저장용기의 뚜껑을 밀봉하여 저온창고에서 6개월간 숙성하는 단계이다.This is the step of mixing the pickled pork belly with red pepper seed red pepper paste and grain syrup made from pork belly extract, sealing the lid of the storage container, and maturing it in a low-temperature warehouse for 6 months.
좀 더 자세하게는 상기 절인 뚱딴지 100중량부에 대하여, 고추씨 고추장 20중량부 및 상기 뚱딴지 엑기스를 이용한 뚱딴지 조청 6중량부를 혼합한 후 밀봉하여 먼지를 차단하고 외부의 이물질이 침투하지 못하도록 하고, 햇빛이나 이물질 등의 유입이 차단된 저온창고에서 1~5℃로 6~12개월 동안 저장하여 숙성하도록 한다.In more detail, for 100 parts by weight of the above-mentioned pickled duckweed, 20 parts by weight of red pepper paste with red pepper seeds and 6 parts by weight of pork belly syrup using the above-mentioned pork belly extract are mixed and then sealed to block dust and prevent external foreign substances from penetrating, and to prevent sunlight or foreign substances from entering. It is stored for 6 to 12 months at 1 to 5 degrees Celsius in a low-temperature warehouse blocked from the inflow of other substances and allowed to ripen.
상기 고추씨 고추장은 일반적인 고추장과 달리 수확된 고추를 절단하거나 가공한 후에 부산물로 배출되는 고추씨와 희아리 고추를 이용하여 담근 고추장이다. 상기 고추씨 고추장은 고추씨가 주 재료이므로 일반 고추장보다 알싸한 맛이 강하고 입자의 색이 일반 고추장에 비해 황빛을 띄지만 상기 절인 뚱딴지와 함께 오랜 기간 숙성하므로, 숙성하면서 외부에 묻혀진 상기 고추씨 고추장은 씻겨내려 황색의 입자가 남지 않고, 상기 고추씨 고추장의 알싸한 맛은 상기 뚱딴지에 스며들어 풍미를 더한다.Unlike general red pepper paste, the red pepper seed red pepper paste is a red pepper paste made using red pepper seeds and red pepper that are discharged as by-products after cutting or processing harvested red peppers. Since the main ingredient of the red pepper seed red pepper paste is red pepper seeds, it has a stronger spicy taste than regular red pepper paste, and the color of the particles is yellower than that of regular red pepper paste. However, since it is aged for a long period of time along with the pickled pork belly, the red pepper seed red pepper paste buried on the outside during maturation is washed away and turns yellow. No particles remain, and the spicy taste of the red pepper seeds and red pepper paste seeps into the fat and adds flavor.
상기 고추씨나 희아리 고추는 일반적인 고추장에 사용되는 고추 대비 가격이 약 30%정도로 형성되어 있어, 상기 뚱딴지 장아찌를 생산하는데 있어서 비용을 크게 절감하고, 버려지는 부산물을 재활용할 수 있다는 이점이 있다.The price of the red pepper seeds or red peppers is about 30% that of the red peppers used in general red pepper paste, so there is an advantage in significantly reducing the cost in producing the pickled pork belly and recycling discarded by-products.
상기 고추씨 고추장소스와 뚱딴지 조청을 혼합한 절인 뚱딴지를 0~3℃의 저온에서 6개월간 숙성함으로써 뚱딴지 엑기스를 이용한 조청의 흡수가 온전히 잘 이루어지도록 돕고 6개월간 발효와 숙성을 통해 뚱딴지의 깊은맛을 더하고 전체적인 장아찌의 감칠맛을 향상시키며 풍미를 높여 줄 수 있는 효과가 있다.The pickled scallops mixed with the above-mentioned red pepper seed red pepper paste sauce and porridge syrup are aged at a low temperature of 0 to 3°C for 6 months to help ensure complete absorption of the corn syrup using porridge extract, and the deep flavor of porridge is added through fermentation and maturation for 6 months. It has the effect of improving the overall umami of pickled vegetables and enhancing their flavor.
이때, 숙성기간은 6개월간 이루어지는 것이 바람직할 수 있는데 6개월 미만으로 숙성하게 되는 경우에는 충분히 숙성기간을 갖지 못하기 때문에 발효가 원활히 진행되지 못해 절인 뚱딴지 고유의 감칠맛이 저하될 수 있으며, 상기 고추씨 고추장소스와의 조화가 잘 어우러지지 않아 풍미가 저하될 뿐만 아니라, 온도가 너무 높게 되면 변질 될 우려가 있으므로 상기 범위를 준수하는 것이 바람직하다.At this time, it may be desirable for the maturation period to be 6 months. However, if the maturation period is less than 6 months, the fermentation may not proceed smoothly because the maturation period is not sufficient, and the unique savory taste of the pickled fat may be reduced, and the red pepper seed and red pepper paste Not only does the flavor deteriorate because it does not harmonize well with the sauce, but there is also a risk of deterioration if the temperature is too high, so it is desirable to adhere to the above range.
상기 뚱딴지를 절이는 공정과 숙성하는 공정을 거쳐 제조되는 뚱딴지 장아찌는, 신선한 뚱딴지로 바로 제조한 뚱딴지 장아찌와 비교하였을 때, 더 오래 장기간 보관이 가능해지고 식감이 개선되어, 그에 따라 장아찌로 제조된 뚱딴지의 섭취가 더욱 용이하게 되는 효과가 있다.Compared to the pickled fat ttdanji produced through the process of pickling and ripening the fat ttdanji, it can be stored for a longer period of time and the texture is improved, and the It has the effect of making it easier to consume.
(5) 고추장소스를 숙성된 뚱딴지에 버무리는 단계(5) Mixing the red pepper paste sauce with the aged pork belly
상기 숙성된 뚱딴지에 뚱딴지 조청과 참기름, 깨, 소주, 마늘즙, 양파즙, 대파즙 및 생강즙을 혼합하여 제조한 고추장소스를 버무리는 단계이다.This is the step of mixing the aged pork belly with red pepper paste sauce prepared by mixing grain syrup, sesame oil, sesame seeds, soju, garlic juice, onion juice, green onion juice, and ginger juice.
상기 고추장소스는 고추장 100중량부를 준비한 후 상기 뚱딴지 조청 15~25중량부를 넣고 잘 저어주면서 혼합한 후 고추장에 찰기와 점성이 생겨나게 되면 참기름 3~7중량부, 깨 1~5중량부, 소주 5~10중량부, 뚱딴지 엑기스 5~10중량부, 마늘즙 5~10중량부, 양파즙 1~5중량부, 대파즙 0.5~1.5중량부 및 생강즙 0.5~1.5중량부를 넣고 혼합하여 제조한다.For the red pepper paste sauce, prepare 100 parts by weight of red pepper paste, add 15 to 25 parts by weight of corn syrup, stir well, and mix. When the red pepper paste becomes sticky and viscous, add 3 to 7 parts by weight of sesame oil, 1 to 5 parts by weight of sesame seeds, and 5 to 50 parts of soju. It is prepared by mixing 10 parts by weight, 5 to 10 parts by weight of fat extract, 5 to 10 parts by weight of garlic juice, 1 to 5 parts by weight of onion juice, 0.5 to 1.5 parts by weight of green onion juice, and 0.5 to 1.5 parts by weight of ginger juice.
이때, 상기 고추장소스에 사용되는 마늘즙, 양파즙, 대파즙 및 생강즙은 마늘, 양파, 대파, 생강을 준비하여 세척한 다음 각각 분쇄하여 즙으로 제조한다.At this time, the garlic juice, onion juice, green onion juice, and ginger juice used in the red pepper paste sauce are prepared by preparing garlic, onion, green onion, and ginger, washing them, and then crushing them to make juice.
껍질과 뿌리 부분을 제거한 마늘과 대파, 양파 및 생강을 깨끗한 물로 세척한 다음 분쇄기를 이용하여 각각 곱게 갈아 분쇄함으로써 마늘즙과 대파즙, 양파즙 및 생강즙으로 준비한다.Wash garlic, green onion, onion and ginger with the skin and roots removed with clean water, then finely grind them using a grinder and grind them to prepare garlic juice, green onion juice, onion juice and ginger juice.
상기 마늘은 혈관질환을 개선하고 전염병을 예방하는 효능이 있으며, 항암 효과와 항산화효과, 관절건강개선 및 피로회복 등에 효과가 있다고 알려져 있다.The garlic has the effect of improving vascular diseases and preventing infectious diseases, and is known to have anti-cancer effects, antioxidant effects, improvement of joint health, and fatigue recovery.
상기 대파는 알리신을 비롯한 퀘르세틴 등의 성분이 함유되어 있어 혈액순환에 도움을 주며, 스테미너 증진에 탁월하고 비타민 A, C, 무기질, 칼슘 등을 포함하고 있어 피로 해소 및 감기 예방에 효과적이다.The green onion contains ingredients such as allicin and quercetin, which helps with blood circulation, is excellent for increasing stamina, and contains vitamins A, C, minerals, calcium, etc., so it is effective in relieving fatigue and preventing colds.
상기 양파는 감기에 좋은 것으로 알려져 있으며, 이러한 양파에 풍부하게 들어있는 비타민B1은 에너지대사를 돕고, 소화액의 분비를 돕고 신진대사를 원활히 하여 소화작용 촉진에 효과적이며, 열량이 적고 콜레스테롤 농도를 저하 시켜주기 때문에 다이어트에 좋다고 알려져 있다.The onions are known to be good for colds, and vitamin B1, which is abundant in these onions, helps energy metabolism, secretion of digestive juices, and smooth metabolism, making it effective in promoting digestion, low in calories, and lowering cholesterol concentration. It is known to be good for dieting due to its cycle.
상기 생강의 효능은 류마티스병을 제거하고 구토를 멈추고 담을 제거하고 위의 기를 열어 소화흡수를 왕성하게 하며, 또한 생강은 감기에 의한 오한과 발열, 복통과 설사, 식욕부진 및 식중독 등에 효과가 있다.The efficacy of ginger is to eliminate rheumatic disease, stop vomiting, remove phlegm, open the stomach, and promote digestion and absorption. Ginger is also effective in chills and fever due to colds, abdominal pain and diarrhea, loss of appetite, and food poisoning.
일반적으로 즙은 원재료보다 영양성분이 농축되어 많은 양을 섭취할 수 있는 효과가 있으며, 원재료를 그냥 섭취하는 것보다 영양 흡수율이 더 좋다는 장점을 갖고 있다.In general, juice has more concentrated nutrients than the raw materials, which allows you to consume a large amount, and has the advantage of better absorption of nutrients than just consuming the raw materials.
상기 마늘즙과 대파즙, 양파즙 및 생강즙은 본 발명의 고추장소스에 투입하여 제조될 뚱딴지 장아찌의 잡냄새를 없애주는 것은 물론 향미를 높여줌과 동시에 텁텁한 맛을 제거하고 맛과 풍미를 높여주기 위해 사용되는 것이다.The garlic juice, green onion juice, onion juice, and ginger juice are added to the red pepper paste sauce of the present invention to remove unpleasant odors from the pickled pork belly to be prepared, as well as to increase the flavor, and at the same time, they are used to remove the bitter taste and enhance the taste and flavor. It will happen.
상기 참기름은 부드러운 맛을 내고, 제조될 고추장소스의 혼합이 원활하게 이루어지는 역할을 하며, 상기 깨는 고소한 맛과 식감을 더욱 높이기 위해 투입하며, 상기 소주는 마늘즙과 양파즙, 대파즙 및 생강즙과 마찬가지로 잡냄새를 제거하는데 도움을 주며, 제조될 고추장소스의 소독작용과 보존에도 도움이 된다.The sesame oil provides a soft taste and plays a role in smooth mixing of the red pepper paste sauce to be prepared, and the sesame seeds are added to further enhance the savory taste and texture, and the soju is used in the same way as garlic juice, onion juice, green onion juice, and ginger juice. It helps remove unpleasant odors and also helps disinfect and preserve the red pepper paste sauce to be manufactured.
특히, 수분을 제공하기 위하여 증류수 대신 소주를 이용하여, 소스를 소독하고 방부역할을 할 수 있도록 한다.In particular, soju is used instead of distilled water to provide moisture, which sterilizes the sauce and acts as a preservative.
본 발명의 고추장소스는 뚱딴지와 잘 어울리며 감칠맛을 향상시켜줄 수 있도록 투입되는 재료의 혼합비율을 개발하여 한정한 것으로 특히 뚱딴지 조청을 첨가하여 고추장소스의 맛은 물론 건강 기능성을 향상시키도록 하였다.The red pepper paste sauce of the present invention was developed and limited in the mixing ratio of the ingredients so that it goes well with red pepper paste and improves the savory taste. In particular, red pepper paste syrup was added to improve the taste of red pepper paste sauce as well as its health functionality.
한편, 고추장소스는 제조하여 바로 섭취할 수도 있겠으나, 제조된 고추장소스를 저온창고에 넣고 48시간 동안 숙성이 이루어지게 하면 숙성 이후, 더욱 깊은맛과 감칠맛을 높일 수 있게 되므로 숙성기간을 갖는 것이 더욱 효과적이라고 할 수 있다.On the other hand, red pepper paste sauce can be manufactured and consumed immediately, but if the manufactured red pepper paste sauce is placed in a low-temperature warehouse and aged for 48 hours, the deeper and richer taste can be enhanced after ripening, so it is better to have a maturation period. It can be said to be effective.
이렇게 제조된 고추장소스를 상기 숙성된 뚱딴지에 버무려 주면서 장아찌를 제조한다.Pickles are manufactured by mixing the red pepper paste sauce prepared in this way with the aged pork belly.
상기 숙성된 뚱딴지 100중량부에, 고추장소스 55중량부를 버무려서 뚱딴지 장아찌를 제조하고, 포장한다.100 parts by weight of the aged pork belly is mixed with 55 parts by weight of red pepper paste sauce to produce pickled pork belly, and packaged.
이때, 숙성된 뚱딴지에 고추장소스를 버무리는 양은 기호에 따라 달라질 수 있다. 예를 들면, 숙성된 뚱딴지 120kg에 대하여 숙성된 고추장소스 20kg을 투입하고 골고루 버무려 주면서 뚱딴지 장아찌를 제조한 후, 포장할 수 있다.At this time, the amount of red pepper paste sauce mixed with the aged pork belly may vary depending on preference. For example, 20kg of aged red pepper paste sauce can be added to 120kg of aged pork belly and mixed evenly to produce pickled pork belly and then packaged.
상기 고추장소스와 절인 뚱딴지의 매콤하고 달콤한 맛이 어우러지면서 입맛을 돋우어주고, 특히 뚱딴지는 칼로리가 낮고 장아찌로써 고추장소스의 짠맛이 강하지 않아 다이어트 식품으로도 활용할 수 있는 효과가 있다.The combination of the spicy and sweet taste of the red pepper paste sauce and the pickled pork belly whets up the appetite. In particular, the spicy pork belly sauce is low in calories and, as a pickled vegetable, the salty taste of the red pepper paste sauce is not strong, so it can be used as a diet food.
겉면이 울퉁불퉁하지 않고 모양이 밋밋하면서 단단하고 껍질 색상이 옅은 황색인 뚱딴지를 선별하여, 표면에 있는 이물질과 흙 및 먼지 등이 제거될 수 있도록 깨끗한 물로 세척하였다. 세척된 상기 뚱딴지를 채반에 건져내어 물기를 제거한 후, 저장용기를 준비하여 물기가 제거된 상기 뚱딴지를 넣고 뚱딴지와 설탕을 중량비 1:1로 혼합한 다음 24시간, 12시간, 6시간 및 3시간에 한 번씩 저장용기 내부를 고루 저어 뚱딴지를 잘 섞어주며 설탕이 완전히 녹을 때까지 48시간 동안 절여주었다.Scallops that had a smooth and hard surface without a bumpy surface and a light yellow skin color were selected and washed with clean water to remove foreign substances, dirt, and dust on the surface. After removing the washed fattandards on a strainer and removing the moisture, prepare a storage container, put the dried fatttttandars, mix the fatttandards and sugar at a weight ratio of 1:1, and then cook for 24 hours, 12 hours, 6 hours, and 3 hours. Stir the inside of the storage container once in a while to mix well and marinate for 48 hours until the sugar is completely dissolved.
상기 절인 뚱딴지에서 뚱딴지 엑기스를 분리하여, 상기 뚱딴지 엑기스 100중량부에 대하여 고두밥과 엿기름물을 혼합하여 만든 식혜 0.05중량부 및 생강물 0.01중량부를 혼합하고, 65℃의 온도에서 24시간동안 가열하여 뚱딴지 조청을 제조하였다.Separate the scallop extract from the pickled scallop extract, mix 0.05 parts by weight of sikhye made by mixing godubap and malt water and 0.01 part by weight of ginger water with respect to 100 parts by weight of the extract, and heat at a temperature of 65°C for 24 hours. Corn syrup was manufactured.
상기 절인 뚱딴지 100중량부에 대하여 고추씨 고추장 20중량부와 뚱딴지 조청 6중량부를 혼합한 후 공기가 통하지 않도록 밀봉하여 먼지와 외부의 이물질이 침투하지 못하도록 햇빛이 차단된 저온창고에서 2℃로 6개월간 저장하여 숙성하였다.For 100 parts by weight of the above-mentioned pickled duckweed, mix 20 parts by weight of red pepper paste with red pepper seeds and 6 parts by weight of pork belly syrup, seal to prevent air from passing through, and store for 6 months at 2°C in a low-temperature warehouse blocked from sunlight to prevent dust and foreign substances from penetrating. and matured.
껍질과 뿌리를 제거한 마늘과 대파, 양파 및 생강을 깨끗한 물로 세척한 다음 분쇄기를 이용하여 각각 곱게 갈아 분쇄함으로써 마늘즙과 대파즙, 양파즙 및 생강즙을 준비하였다.Garlic, green onion, onion, and ginger with the skin and roots removed were washed with clean water, then finely ground and pulverized using a grinder to prepare garlic juice, green onion juice, onion juice, and ginger juice.
고추장 100중량부를 준비한 후 뚱딴지 조청 20중량부를 넣고 잘 저어주면서 혼합한 다음 고추장에 찰기와 점성이 생기면 참기름 4중량부, 깨 2중량부, 소주 5중량부, 뚱딴지 엑기스 8중량부, 마늘즙 7중량부, 양파즙 3중량부, 대파즙 0.6중량부 및 생강즙 0.9중량부를 넣고 혼합하여 섞어주면서 고추장소스를 제조하였다. 상기 고추장소스는 저온창고에 넣고 2℃로 48시간 숙성시킨 후, 1℃로 냉장 보관하였다.After preparing 100 parts by weight of red pepper paste, add 20 parts by weight of corn syrup and stir well to mix. When the red pepper paste becomes sticky and viscous, add 4 parts by weight of sesame oil, 2 parts by weight of sesame seeds, 5 parts by weight of soju, 8 parts by weight of dried pollack extract, and 7 parts by weight of garlic juice. Red pepper paste sauce was prepared by adding 3 parts by weight of onion juice, 0.6 parts by weight of green onion juice, and 0.9 parts by weight of ginger juice and mixing. The red pepper paste sauce was placed in a low-temperature warehouse, aged at 2°C for 48 hours, and then refrigerated and stored at 1°C.
상기 숙성된 뚱딴지 100kg에 대하여 숙성된 고추장소스 55kg을 넣고 버무려 뚱딴지 장아찌를 제조하여 포장함으로써 건강에 좋고 식감과 맛이 좋은 뚱딴지를 이용한 장아찌를 제조하였다.By mixing 100 kg of the aged kimchi with 55 kg of aged red pepper paste sauce and mixing it to produce pickled kimchi, which is good for health and has good texture and taste, pickled kimchi was manufactured.
상기와 같은 실시예를 통해, 본 발명을 이용하여 제조된 뚱딴지를 이용한 장아찌를 수득할 수 있다.Through the above-described examples, it is possible to obtain pickles using Ttungdanji produced using the present invention.
본 발명은 건강에 좋은 유용한 성분을 다량 함유하고 있어 당분과 혈당을 조절하는 효과가 있고 섬유질이 풍부하며, 장의 활동을 활발하게 하여 장에서 신체를 이롭게 하는 박테리아의 수를 늘리고 따라서 신체의 면역 기능을 높이는 효과가 있는 뚱딴지를 이용한 장아찌를 제공할 수 있다.The present invention contains a large amount of useful ingredients that are good for health, has the effect of controlling sugar and blood sugar, is rich in fiber, and activates intestinal activity to increase the number of bacteria beneficial to the body in the intestine and thus improve the body's immune function. We can provide pickled vegetables using ttungdanji, which has a heightening effect.
또한, 뚱딴지와 설탕을 중량비 1:1의 비율로 설탕에 절인 후 장아찌를 제조함으로써 단맛이 더해져 고추장을 이용한 장아찌로 제조했을 때 너무 맵거나 짠맛이 강하지 않아 기호도가 증진되는 효과가 있어 남녀노소 섭취가 가능하고, 48시간 동안 절여주는 처리 조건에 따라서 장아찌로 제조되었을 때 너무 무르지 않기 때문에 독특한 식감이 있어 더욱 좋으며, 뚱딴지와 설탕 이외에 다른 첨가물을 추가하지 않아 뚱딴지 고유의 효능이 포함된 성분을 얻을 수 있는 효과가 있다.In addition, by making pickles by pickling fat and sugar in sugar at a weight ratio of 1:1, the sweetness is added, and when made with pickles using red pepper paste, the taste is not too spicy or salty, which has the effect of increasing preference, making it suitable for consumption by people of all ages. It is possible, and depending on the processing conditions of pickling for 48 hours, it is better because it has a unique texture because it is not too soft when made into pickled vegetables, and by not adding any additives other than the fat and sugar, you can obtain ingredients that contain the unique efficacy of the fat and sugar. It works.
또한, 절이는 단계를 통해 뚱딴지의 유용성분이 빠져나온 뚱딴지 엑기스는 조청으로 제조하여 장아찌 제조시 첨가함으로써 건강 기능성을 더욱 높여주는 효과가 있으며, 상기 뚱딴지 엑기스는 당분을 가미하고 뚱딴지의 유용성분이 함유되어 있는 역할로 반찬을 비롯한 각종 요리에 첨가하여 소스 등으로 응용하여 활용할 수 있는 효과가 있다.In addition, the extract of the fat twig extract, from which the useful components of the fat twig are removed through the pickling step, is made into grain syrup and added when making pickles, which has the effect of further increasing the health functionality. It can be used as a sauce by adding it to various dishes, including side dishes.
또한, 상기 고추씨 고추장과 뚱딴지 조청과 혼합된 절인 뚱딴지를 1~5℃의 저온에서 6개월간 숙성함으로써 깊은맛을 더하고 전체적인 장아찌의 감칠맛을 향상시키며 풍미를 높여주는 효과가 있다.In addition, the pickled pork belly mixed with the above-mentioned red pepper seed red pepper paste and pork belly syrup is aged for 6 months at a low temperature of 1 to 5 ° C, which has the effect of adding a deeper taste, improving the overall umami of the pickled vegetables, and enhancing the flavor.
또한, 고추장소스와 절인 뚱딴지는 매콤하고 달콤한 맛이 어우러져 입맛을 돋우어주고, 특히 뚱딴지는 칼로리가 낮아 다이어트 식품으로도 활용할 수 있으며, 고추장소스는 장아찌로써 짠맛이 강하지 않아 건강식으로 섭취할 수 있는 효과가 있다.In addition, red pepper paste sauce and pickled pork belly whet the appetite with a combination of spicy and sweet flavors. In particular, red pepper paste sauce is low in calories, so it can be used as a diet food, and red pepper paste sauce is not too salty as a pickled vegetable, so it can be consumed as a healthy food. there is.
또한, 뚱딴지를 숙성시키는 단계와 고추장소스에 사용되는 뚱딴지 조청을 통해 뚱딴지를 절이면서 분리되는 뚱딴지 엑기스를 다시 사용하여, 뚱딴지의 풍부한 영양소를 모두 활용할 수 있는 효과가 있다.In addition, by reusing the extract that is separated during the ripening process and the corn syrup used in the red pepper paste sauce, it is possible to utilize all of the rich nutrients of the ttangdanji.
또한, 뚱딴지 조청과 고추씨 고추장을 이용하여, 기존의 뚱딴지 장아찌에 비해 비용을 크게 절감할 수 있는 효과가 있다.In addition, by using Ttangdanji grain syrup and red pepper seed red pepper paste, there is an effect of significantly reducing costs compared to existing Ptttanji pickles.
Claims (4)
상기 절인 뚱딴지로부터 뚱딴지 엑기스를 따로 분리하는 단계;
상기 분리된 뚱딴지 엑기스 100중량부에 대하여, 고두밥과 엿기름물을 혼합하여 만든 식혜 0.05중량부 및 생강물 0.01중량부를 혼합한 후, 60~70℃의 온도에서 24시간 동안 가열하여 뚱딴지 조청을 제조하는 단계;
상기 절인 뚱딴지 100중량부에 대하여, 수확된 고추를 절단하거나 가공한 후에 부산물로 배출되는 고추씨를 주재료로 하여 담근 고추씨 고추장 20중량부 및 상기 뚱딴지 조청 6중량부를 혼합한 후, 1~5℃로 6~12개월 동안 숙성하는 단계; 및
상기 숙성된 뚱딴지 100중량부에 대하여, 고추장소스 55중량부를 버무리는 단계;를 포함하며,
상기 고추장소스는 고추장 100중량부에 대하여, 상기 뚱딴지 조청 15~25중량부, 참기름 3~7중량부, 깨 1~5중량부, 소주 5~10중량부, 뚱딴지 엑기스 5~10중량부, 마늘즙 5~10중량부, 양파즙 1~5중량부, 대파즙 0.5~1.5중량부 및 생강즙 0.5~1.5중량부를 혼합하여 제조한 것임을 특징으로 하는 뚱딴지를 이용한 장아찌의 제조방법.
A step of mixing washed Ttangtttji with sugar at a weight ratio of 1:1 and pickling it to produce pickled Ttttttanji;
Separating the Ttattanji extract from the pickled Ttattanji;
With respect to 100 parts by weight of the above separated extract, 0.05 parts by weight of sikhye made by mixing godubap and malt water and 0.01 parts by weight of ginger water are mixed, and then heated at a temperature of 60 to 70 ° C. for 24 hours to prepare the porridge syrup. step;
With respect to 100 parts by weight of the pickled pork belly, 20 parts by weight of red pepper paste soaked in red pepper seeds made mainly of red pepper seeds discharged as a by-product after cutting or processing the harvested peppers and 6 parts by weight of the corn syrup are mixed, then heated to 6 to 5°C. Aging for ~12 months; and
It includes the step of mixing 55 parts by weight of red pepper paste sauce with 100 parts by weight of the aged pork belly,
The red pepper paste sauce is based on 100 parts by weight of red pepper paste. A method of producing pickled vegetables using radish, characterized in that it is manufactured by mixing 5 to 10 parts by weight of juice, 1 to 5 parts by weight of onion juice, 0.5 to 1.5 parts by weight of green onion juice, and 0.5 to 1.5 parts by weight of ginger juice.
According to claim 1, in the step of preparing the pickled pork belly, the washed pork belly and sugar are mixed at a weight ratio of 1:1, and then stirred once while gradually shortening the time to 24 hours, 12 hours, 6 hours, and 3 hours. A method of manufacturing pickled vegetables using Ttungttaji, which is characterized by pickling until the sugar is completely dissolved.
Pickles using Ttangdttanji, characterized in that they are manufactured by the method for manufacturing pickled vegetables using Ttangdttanji according to paragraph 1 or 2.
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| KR101557323B1 (en) | 2013-12-17 | 2015-10-05 | 강순옥 | Method for producing Opuntia humifusa pickle and Opuntia humifusa pickle produced by the same method |
| KR101595162B1 (en) | 2013-12-24 | 2016-02-17 | 송영숙 | manufacturing method of pickled apricot and pickled apricot thereby |
| KR20160088042A (en) * | 2015-01-15 | 2016-07-25 | 조동기 | Medicinalherb grain syrup and Manufacturing method thereof |
| KR101930863B1 (en) * | 2017-04-21 | 2018-12-19 | 전주대학교 산학협력단 | Method for processing pickle using helianthus tuberosus |
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