KR20010103964A - Process for YOUNG-JI mushroom and pickled crabs in soy souce - Google Patents

Process for YOUNG-JI mushroom and pickled crabs in soy souce Download PDF

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KR20010103964A
KR20010103964A KR1020000025291A KR20000025291A KR20010103964A KR 20010103964 A KR20010103964 A KR 20010103964A KR 1020000025291 A KR1020000025291 A KR 1020000025291A KR 20000025291 A KR20000025291 A KR 20000025291A KR 20010103964 A KR20010103964 A KR 20010103964A
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parts
weight
ganoderma lucidum
crab
soy
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Korean (ko)
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김순자
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최영기, 김순자
주식회사한성식품
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Abstract

본 발명은 영지버섯을 이용한 영지버섯 간장게장의 제조방법에 대한 것으로, 좀 더 구체적으로는 간장게장에 영지버섯을 달여 넣어서 맛과 향 그리고 영양을 우수하게 만든 영지버섯 간장게장의 제조방법에 관한 것이다.The present invention relates to a method for preparing Ganoderma lucidum soy crab using Ganoderma lucidum mushroom, and more particularly, to a method for preparing Ganoderma lucidum soy crab which has been excellent in taste, aroma and nutrition by putting Ganoderma lucidum into soy crab. .
이는 꽃게 100중량부를 먼저 다듬어 놓고, 간장 60중량부, 생수 90중량부에 영지버섯 1.5중량부, 당귀 2중량부, 감초 2중량부, 통생강 4중량부, 고추씨 2중량부를 넣어 중간불에서 5시간을 끓인 후 국물만 받쳐 내서 식힌 다음 상기 다듬은 꽃게를 국물에 넣어 2일간 숙성시켜 제조함으로서 이룰 수 있는 발명이다.100 parts by weight of crab is trimmed first, 60 parts by weight of soy sauce, 90 parts of mineral water, 1.5 parts by weight of ganoderma lucidum mushroom, 2 parts by weight of licorice, 2 parts by weight of licorice, 4 parts by weight of fresh ginger, and 2 parts by weight of red pepper seeds. It is an invention that can be achieved by boiling the time and then only supporting the broth to cool and then putting the trimmed blue crab into the broth for two days to prepare.

Description

영지버섯 간장게장 제조방법{Process for YOUNG-JI mushroom and pickled crabs in soy souce}Process for YOUNG-JI mushroom and pickled crabs in soy souce
본 발명은 영지버섯을 이용한 영지버섯 간장게장의 제조방법에 대한 것으로,The present invention relates to a method for preparing Ganoderma lucidum soy crab using Ganoderma lucidum mushroom,
좀 더 구체적으로는 간장게장에 영지버섯을 달여 넣어서 맛과 향 그리고 영양을 우수하게 만든 영지버섯 간장게장의 제조방법에 관한 것이다.More specifically, it relates to a method of preparing Ganoderma lucidum soy crab made by adding Ganoderma lucidum to soy crab with excellent taste, aroma and nutrition.
일반적으로 간장게장은 예로부터 게살의 담백함을 그대로 느낄 수 있고, 짜지 않은 간장 맛과 어울려 먹을수 있어 입맛을 돋구어 주었고, 맛이 신선하고 산뜻해 속을 개운하게 하는 요리로 사랑받아 왔다.In general, soy crab can be felt as it is, and it can be eaten with the taste of non-salt soy sauce. It has been loved as a fresh and refreshing dish.
게는 지방이 적고 단백질이 많아서 담백한 맛을 갖고 있고 성인병 예방 및 비만, 간, 고혈압 환자에 특효이며 맛이 뛰어난 건강 식품이었다.Crab has low fat and high protein, so it has a light taste. It is effective for preventing adult diseases and for patients with obesity, liver and hypertension.
또한 영지버섯은 우리나라에서는 일반적으로 영지(靈芝) 또는 불로초(不老草)라 부르고 있으며, 영지의 성분으로는(일본 북경의학원 분석) 아미노산균으로서는 리진, 스레오닌, 메지오닌, 이소로이닌, 페닐아라닌, 트리프트판, 바린, 로이신외 10개 아미노산균을 함유하고 있고, 효소균으로서는 레시티나-제, 삿카라-제, 트레하라-제, 리파-제, 쟈스타-제 외 32효소군을 함유하고 있으며, 미네랄로서는 게르마늄이 1g중 800- 2000ppm, 인, 칼슘, 칼륨이 있을 뿐만 아니라, 이외 폴리사카로이드, 인테페른인듀서, 렌테나신등이 함유되어 있다.In addition, Ganoderma lucidum is commonly called Ganoderma lucidum or Bulchocho in Korea, and the components of Ganoderma lucidum (analysis of Peking University in Japan) include amino acids bacteria such as lysine, threonine, mezzonine, isoleinine, Phenylalanine, tryptophan, varine, leucine and other 10 amino acid bacteria are contained, and enzyme enzymes such as lecithinase, sakhara-agent, trehara-agent, lipase-agent, and other enzymes, including 32 enzymes In addition to the group, the minerals include 800-2000 ppm of germanium, phosphorus, calcium and potassium in 1 g, as well as polysaccharoids, inteferin inducers, and lentenac.
본초강목에서는 영지를 산삼과 더불어 상약중의 상약으로 취급하여 영지를 오래 복용하면 몸이 가벼워지고 불로장생하여 마침내 신선이 된다고 했을정도다.It is said that the herbaceous tree is treated with wild ginseng as a medicinal herb, and if you take it for a long time, your body becomes lighter and burned, and it becomes fresh.
상약이란 현대의학에서는 아다프트겐이란 용어로 사용하고 있는데, 아다프트켄이란 부작용이 없고 약효가 특정 장기나 기관에 한정되지 않으며, 정상화작용을 구비한 약을 의미한다.The term "medicinal medicine" is used in the term "adaptgen" in modern medicine. Adapken has no side effects and the drug is not limited to a specific organ or organ, and means a drug having a normalizing effect.
본초강목에 기술된 영지의 구체적 효능은 정신을 편안하게 하고 기억력을 좋게 하며, 시력을 강화하고, 폐의 기능을 좋게 하며 호흡을 원활히 하고 기력을 회복시키며 심장과 장기를 튼튼히 한다고 전한다.The specific benefits of Ganoderma lucidum described in the herbaceous tree are said to relax the mind, improve memory, enhance vision, improve lung function, improve breathing, restore energy, and strengthen the heart and organs.
종래의 게장 국물에 사용되는 한약재는 그동안 당귀, 감초등의 일반적인 것들이였을 뿐이다.Herbal medicines used in conventional crab broth were only common ones such as Angelica, licorice.
따라서, 본 발명의 목적은 탁월한 효능이 있는 영지버섯을 간장게장에 응용함으로서 맛이 훨씬 잘 조화되며, 깊은 맛이 낼 수 있을 뿐만 아니라, 의학적으로도 우수한 식품개발을 통해서 국민건강에 이바지할 수 있도록 한 영지버섯 간장게장 제조방법을 제공함에 있다.Therefore, the object of the present invention is to apply the Ganoderma lucidum mushroom with excellent efficacy to soy crab so that the taste is much better harmonious, deep flavor, and can contribute to the national health through the development of medically excellent food A ganoderma lucidum mushroom soy crab production method is provided.
이하, 본 발명의 바람직한 실시예를 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail.
꽃게 100중량부를 먼저 다듬어 놓고, 간장 60중량부, 생수 90중량부에 영지버섯 1.5중량부, 당귀 2중량부, 감초 2중량부, 통생강 4중량부, 고추씨 2중량부를 넣어 중간불에서 5시간을 끓인 후 국물만 받쳐 내서 식힌 다음 상기 다듬은 꽃게를 국물에 넣어 2일간 숙성시켜 제조한다.Trim 100 parts of blue crab first, add 60 parts of soy sauce, 90 parts of bottled water, 1.5 parts of ganoderma lucidum mushroom, 2 parts by weight of Angelica, 2 parts by weight of licorice, 4 parts of fresh ginger, and 2 parts of red pepper seeds for 5 hours on medium heat. After boiling, only the broth is supported, cooled, and put into the broth, the trimmed blue crab is prepared by aging for 2 days.
상기에서 꽃게는 5월산을 사용하는 것이 가장 바람직하다.The crab is most preferably used in May.
이와 같은 본 발명은 간장게장을 담을 때 영지버섯을 간장, 생수, 당귀, 감초, 통생강, 고추씨 등과 함께 ??여서 간장게장용 국물을 만듦으로서 맛과 영양이 높은 영지버섯 간장게장을 제공할 수 있게 된다.The present invention as described above can provide Ganoderma lucidum soy sauce crab with high taste and nutrition by making Ganoderma lucidum soup with soy sauce, bottled water, Angelica, licorice, Tongsenggang, red pepper seeds and so on when holding soy crab Will be.
즉, 5월산 꽃게 100중량부를 통상적인 꽃게 다듬는 방법으로 다듬어 놓고, 간장 60중량부, 생수 90중량부에 영지버섯 1.5중량부, 당귀 2중량부, 감초 2중량부, 통생강 4중량부, 고추씨 2중량부를 넣어 중간불에서 5시간을 끓여서 조린 후 조려진 국물만 받쳐 내서 상온으로 식힌다.That is, 100 parts by weight of the crab from May is trimmed by a conventional crab trimming method, 60 parts by weight of soy sauce, 90 parts by weight of fresh water, 1.5 parts by weight of ganoderma lucidum mushroom, 2 parts by weight of Angelica, 2 parts by weight of licorice, 4 parts by weight of fresh ginger, red pepper seeds Put 2 parts by weight in a medium heat boiled for 5 hours, boiled, and then served only the broth and cooled to room temperature.
이어서 다듬은 상기 꽃게를 상온으로 식혀진 국물에 넣어 2일간 숙성시키면 본 발명에의한 영지버섯이 첨가된 영지버섯 간장게장이 만들어진다.Subsequently, when the trimmed blue crab is put into a broth cooled to room temperature and aged for two days, Ganoderma lucidum soy crab added with Ganoderma lucidum according to the present invention is made.
위의 실시예에 의해 만들어진 영지버섯 간장게장을 품평요원 남자 20명, 여자 20명을 상대로 관능검사를 실시한 결과는 맛이 좋다고 응답한 응답자가 35명, 보통이라고 응답한 응답자가 5명이었고, 식감부분에서는 좋다고 응답한 사람이 30명, 보통이라고 응답한 사람이 10명으로 나타났다.The sensory test of 20 Ganoderma lucidum soy crab prepared by the above example was conducted on 20 males and 20 females. The results showed that 35 respondents said that they tasted good and 5 respondents said that they were normal. In the part, 30 people answered good, 10 said normal.
또한, 상기와 같은 품평에 의한 종합기호도면에서는 좋다라는 응답자가 35명 보통이라는 응답자가 5명으로 나타나 영지버섯 간장게장은 일반 간장게장에 비해서 맛과 전반적인 기호도에서 아주 우수한 평가를 받았다.In addition, in the general symbol drawing according to the above evaluation, 35 respondents said that it was good, and 5 respondents showed that the Ganoderma lucidum soy crab was very excellent in taste and overall acceptability compared to general soy crab.
전통식품은 우리 고유의 것이지만, 앞으로 문화의 국제화 현상은 더욱 급속히 진행되어서 이제 전통식품은 앞으로 세계화 지향 및 미래 지향적인 관점에서 지속적으로 계승 발전시켜야 될 것인 바, 본 발명은 우리 식품의 다양한 개발을 통해 맛을 우수하게 만들어 기호도를 높이고, 한국 음식의 세계화에 기여할 수 있을 뿐만 아니라, 의학적으로도 우수한 간장게장이 제공되어 국민건강에 이바지할 수 있게 된 것이다.Traditional foods are our own, but in the future, the internationalization of culture is progressing more rapidly, and now traditional foods should be continuously inherited from the perspective of globalization-oriented and future-oriented. Through this, not only can the taste be improved, it can improve the taste, contribute to the globalization of Korean food, and also contribute to the national health by providing excellent soy crab in medical terms.
상기한 본 발명은 기재된 구체적인 실시예에 대해서만 상세히 설명 되었지만 본 발명의 기술사상 범위내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.Although the above-described present invention has been described in detail only with respect to the specific embodiments described, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such variations and modifications are within the scope of the appended claims. .
상기에서와 같이 본 발명은 꽃게를 간장과 생수, 영지버섯, 당귀, 감초, 통생강, 고추씨를 넣고 끓여 식힌 것에 담궈 숙성시킴으로서 영지버섯 간장게장은 한국인의 입맛에 맞으면서도 간장게장의 품질과 상품성을 높일 수 있어 우리 고유 음식의 세계화에 기여하고 외국으로의 수출증가도 도모할 수 있는 효과가 제공되는 것이다.As described above, the present invention puts blue crab in soy sauce, bottled water, Ganoderma lucidum, Angelica, licorice, Tongsenggang, red pepper seeds, boiled and cooled in aging, so that the Ganoderma lucidum soy crab suits the taste of Koreans and the quality and merchandise of soy crab. This can contribute to the globalization of our own food and increase exports to other countries.

Claims (2)

  1. 꽃게를 간장과 생수, 영지버섯, 당귀, 감초, 통생강, 고추씨를 넣고 끓여 식힌 것에 담궈 숙성시킨 것을 특징으로 하는 영지버섯 간장게장 제조방법.Ganoderma lucidum soy sauce and bottled water, Ganoderma lucidum mushroom, Angelica, licorice, Tongganggang, pepper seeds, boiled, cooled and soaked in fermented soy sauce.
  2. 청구항 1에 있어서,The method according to claim 1,
    상기 꽃게는 100중량부를 씻어 다듬어 놓은 것이고, 간장 60중량부, 생수 90중량부, 영지버섯 1.5중량부, 당귀 2중량부, 감초 2중량부, 통생강 4중량부, 고추씨 2중량부를 중간불에서 5시간을 끓인 후 국물만 받쳐내 식힌 후, 다듬은 꽃게 중량부를 넣어 2일간 숙성시킨 것을 특징으로 하는 영지버섯 간장게장 제조방법.The crab is 100 parts by weight washed and trimmed, 60 parts by weight of soy sauce, 90 parts by weight of mineral water, 1.5 parts by weight of ganoderma lucidum, 2 parts by weight of Angelica, 2 parts by weight of licorice, 4 parts by weight of fresh ginger, 2 parts by weight of red pepper seeds After boiled for 5 hours and cooled only by holding the broth, put the weight of the trimmed crab and aged for 2 days.
KR1020000025291A 2000-05-12 2000-05-12 Process for YOUNG-JI mushroom and pickled crabs in soy souce KR20010103964A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100519944B1 (en) * 2002-08-12 2005-10-10 최정춘 a manufacturing method of pickled crab

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100519944B1 (en) * 2002-08-12 2005-10-10 최정춘 a manufacturing method of pickled crab

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