KR20030015964A - Method of manufacturing fermented foods made from wild vegetables - Google Patents

Abstract

PURPOSE: A process for preparing a fermented food using wild herbs and vegetables is provided. Therefore the prepared fermented food has prolonged shelf life, plentiful nutrients, an improved taste and flavor and colors. CONSTITUTION: The process for preparing a fermented food comprises the steps of: washing wild herbs and vegetables with water and cutting them; mixing the wild herbs and vegetables with sugar in a ratio of 50:50 or oligosaccharide in a ratio of 50:70 and inserting the mixture into a pot; adding 1 wt.% of salt and 5 to 20 wt.% of pine needles into the mixture; sealing the pot with Korean traditional paper or cloth and fermenting the mixture at room temperature for 20 to 90 days; filtering the fermented solution to remove dregs therefrom; inserting the filtrate into a pot, sealing the pot and fermenting the filtrate at cool temperature for 30 to 100 days; and diluting the fermented solution with water in a ratio of 1:4 to 1:5, wherein the wild herbs are Pueraria thunbergiana, brier, sprouts of pine tree, Taraxacum platycarpum, sedum, pine leaves and mulberry leaves; and the vegetables are Japanese apricot(maesil), apple, pear, plum, persimmon, carrot, kale, brown seaweed, Codonopsis lanceolata, Acanthopanacis Cortex, quince and activated carbon.

Description

Manufacturing method of fermented foods made of wild vegetables such as vegetables {omitted}

The present invention relates to a method for producing a mild drink without burden on stomach and intestines by fermenting edible wild grasses and trees, leaves and vegetables native to Korea's mountains and fields like kimchi, doenjang and sikhye. will be.

Most westernized beverages add chemicals to the human body and are irritating. On the other hand, some of the wild vegetables or vegetables are naturally fermented at room temperature, so that all the effective nutrients of the ingredients are decomposed without loss of vitamins and minerals. It is rich in nutrition because it is enzymatically mixed. However, only the raw materials and sugar are mixed and fermented so that the taste and aroma were not excellent.

In order to solve this problem, an object of the present invention is to provide a method for preparing a fermented beverage having a better taste, aroma, and nutrition than a conventional fermented beverage by essentially adding salt and pine needles.

The present invention is to ferment all edible wild vegetables and vegetables, tree fruit, leaves, roots, etc. in a natural state at room temperature to enzymatically without destroying the intrinsic ingredients, nutrients, etc. of the material.

Mainly used raw materials

Sanyacho, sprout, brier, solsoon, dandelion, parsley, sprouts, pine needles, mulberry leaves, etc.

Vegetable root fruits include plums, apples, pears, plums, persimmons, carrots, kale, seaweed, kelp, deodeok, cucumber, quince and activated carbon.

1. Wash raw vegetables, vegetables, etc. clean, drain and cut into proper size.

2. Increasing the ratio of raw materials and sweeteners, sugar is 50:50, oligosaccharides are 50:70, and the layers are layered in order of raw materials and sweeteners. Sweetener uses heavy white sugar as sugar and oligosaccharide as natural sweetener.

3. When fermenting all wild vegetables and roots, ferment with salt by mixing 1/100 of pine needles with 5 ~ 20 of 100% of raw materials.

Salt, like the proverbial liver of food, improves the taste of all foods and acts as an antiseptic, and pine needles have a synergistic effect that makes the taste even better by mixing the delicate fragrance from our own pine leaves.

4. Seal the jar with paper or cloth, cover and ferment for 20-90 days at room temperature. The fermentation process is complete when the lid is opened and it has a little alcohol smell and sourness. The fermentation is completed. At this time, the residue is filtered out and the liquid extract is put back into a conventional jar and re-sealed with Hanji or cloth, Mature 30-30 days in a cool place. Jars should use a breathable conventional jar that is not glazed. Fully fermented and aged does not change even if stored at room temperature for many years

5. After fermentation is completed, add 4-5 times of water to drink.

Fermented beverages, such as doenjang, soy sauce, and Sikhye, have undergone fermentation process once, so there is no burden on the human body such as stomach and intestine, and the taste is mild and the various nutrients contained in fermented ingredients are dissolved. It has excellent fragrance and can be used as drinking water instead of water for fast food and diet, and when mixed with alcohol, it reduces the burden on the human body such as stomach.

If irritating ingredients such as cider and cola contain chemicals, the fermented food has no burden on the human body, and the sugar is also fermented, which does not burden the human body. As it is kept intact, it is also rich in nutrition and is expected to contribute to the popularization of fermented foods in line with the trend of preferring natural foods in the future.

Claims (2)

Raw and sweeteners, such as wild vegetables, sugar is 50:50 and oligosaccharides are 50:70 Process of adding salt to 100% of raw materials and pine needles in manufacturing all fermented foods