KR20060027841A - The five grains vegetables sundae - Google Patents
The five grains vegetables sundae Download PDFInfo
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- KR20060027841A KR20060027841A KR1020060018007A KR20060018007A KR20060027841A KR 20060027841 A KR20060027841 A KR 20060027841A KR 1020060018007 A KR1020060018007 A KR 1020060018007A KR 20060018007 A KR20060018007 A KR 20060018007A KR 20060027841 A KR20060027841 A KR 20060027841A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 5
- 239000001728 capsicum frutescens Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000007124 Brassica oleracea Species 0.000 claims description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 241001474374 Blennius Species 0.000 claims description 2
- 244000294411 Mirabilis expansa Species 0.000 claims description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 2
- 235000013536 miso Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 235000020985 whole grains Nutrition 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 101100008049 Caenorhabditis elegans cut-5 gene Proteins 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000010791 quenching Methods 0.000 claims 1
- 230000000171 quenching effect Effects 0.000 claims 1
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000021403 cultural food Nutrition 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 208000008589 Obesity Diseases 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 235000020824 obesity Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021274 meat intake Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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- E—FIXED CONSTRUCTIONS
- E05—LOCKS; KEYS; WINDOW OR DOOR FITTINGS; SAFES
- E05C—BOLTS OR FASTENING DEVICES FOR WINGS, SPECIALLY FOR DOORS OR WINDOWS
- E05C9/00—Arrangements of simultaneously actuated bolts or other securing devices at well-separated positions on the same wing
- E05C9/10—Actuating mechanisms for bars
- E05C9/16—Actuating mechanisms for bars with crank pins and connecting rods
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47B—TABLES; DESKS; OFFICE FURNITURE; CABINETS; DRAWERS; GENERAL DETAILS OF FURNITURE
- A47B96/00—Details of cabinets, racks or shelf units not covered by a single one of groups A47B43/00 - A47B95/00; General details of furniture
- A47B96/14—Bars, uprights, struts, or like supports, for cabinets, brackets, or the like
-
- E—FIXED CONSTRUCTIONS
- E05—LOCKS; KEYS; WINDOW OR DOOR FITTINGS; SAFES
- E05Y—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES E05D AND E05F, RELATING TO CONSTRUCTION ELEMENTS, ELECTRIC CONTROL, POWER SUPPLY, POWER SIGNAL OR TRANSMISSION, USER INTERFACES, MOUNTING OR COUPLING, DETAILS, ACCESSORIES, AUXILIARY OPERATIONS NOT OTHERWISE PROVIDED FOR, APPLICATION THEREOF
- E05Y2900/00—Application of doors, windows, wings or fittings thereof
- E05Y2900/20—Application of doors, windows, wings or fittings thereof for furniture, e.g. cabinets
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Abstract
본 발명은 오곡 야채순대 및 그 제조방법에 관한 것이다.The present invention relates to five grain vegetable sundae and its manufacturing method.
오곡야채순대는 쌀, 보리, 기장, 옥수수, 콩의 곡류와 여러 가지 야채와 소량의 고기를 주 성분으로 하여 만듦으로서 예로부터 장수식품이라 불리웠던 오곡을 넣어 만든 식품으로서 바쁜 현대인들이 따로 잡곡밥을 지어먹지 않고도 손쉽고 간편하게 전자레인지 또는 가스레인지에서 재가열하면 금방 먹을 수 있는 아주 편리하며 단백하면서도 대단히 맛좋은 식품으로 보다 더욱 새롭고 다양한 현대음식문화로서 소비자들에게 더욱 건강한 삶을 제공하기 위한 오곡야채순대제조방법을 제공하기 위한 것이다.Ogok vegetable sundae is made from rice, barley, millet, corn, soybean grains, various vegetables, and a small amount of meat as main ingredients. It is a very convenient, protein, and delicious food that can be eaten quickly and easily when reheated in a microwave or gas stove without eating. It provides a new way to produce consumers' healthy vegetables with new and diverse modern food culture. It is to.
Description
본 발명은The present invention
오곡야채순대 및 제조방법에 관한 것으로 진공포장 상태로 체인점이나 식당, 가정에서 간단하고 손쉽게 전자레인지나 가스레인지에서 2-3분간 재가열하면 금방 먹을 수 있는 지방이 적고 단백한 맛좋은 건강식품인 오곡야채순대이다.Ogogi vegetable sundae and manufacturing method Ogogi vegetable sundae, a vacuum-packed state, is easily and easily re-heated in a chain store, restaurant or home for 2-3 minutes in a microwave or gas range. to be.
주지하는 바와 같이 순대는 곱창 속에 돼지고기나 야채, 혹은 당면이나 찹쌀, 선지를 속으로 하여 넣어 끓는 물에 삶아서 먹게 되는 것으로 옛날부터 우리나라 대중음식 중에 하나로 손꼽히고 있다.As it is known, Sundae is eaten by boiling pork or vegetables in vermicelli or boiled noodles or glutinous rice and boiled in boiling water.
이와 같은 종래의 순대에는 통상 돼지고기와 당면, 그리고 찹쌀을 넣는 것을 필수로 하다시피 만들어지고 있으며 순대전문식당이 아니고서는 가정에서 손쉽게 먹을 수 있는 것은 아니다.Such a conventional sundae is usually made of pork, vermicelli, and glutinous rice as necessary, and is not easily eaten at home unless you are a Sundae specialty restaurant.
순대는 전문식당에서 국을 끓이거나 솥에 삶고 요리를 하여 전문적으로 판매하고 있는바 전통음식의 한 분야로 성장하게 되었다.Sundae has grown into a field of traditional food, which is a specialty restaurant that specializes in selling soup, boiling pots, cooking and cooking.
그러나, 과거 먹거리가 다양하지 못하고 영양가 있는 음식을 섭취하기 어려웠던 시절에는 기호가 매우 높았으나 육류섭취가 과대한 현대인들은 비만으로 인하 여 각종 성인병에 시달리고 있으며 식품의 선택과 운동, 다이어트에 많은 관심을 가지고 있다.However, in the past when food was not diverse and it was difficult to eat nutritious foods, the preference was very high, but modern people with excessive meat intake suffer from various adult diseases due to obesity, and they are interested in food selection, exercise, and diet. have.
지금까지 유통되고 있는 종래의 순대는 주로 당면과 찹쌀만을 이용해 만든 것으로 찰지고 기름져서 현대인들이 가장 우려하는 비만의 염려가 있는 것이다. 또한 더욱 새롭고 단백한 건강한 음식문화를 즐기려는 우리 현대인들의 기호에 비해 순대식품종류가 적고 뒤떨어져 있다는 것이다.The traditional sundae that has been distributed so far is mainly made of only noodles and glutinous rice, which is considered to be oily. In addition, there are less and less kinds of sundae foods than our modern people's desire to enjoy a new, more protein and healthy food culture.
본 발명은 이와 같이 다이어트와 건강에 커다란 관심을 가지고 있는 현대인들의 건강에 가장 좋은 오곡을 사용함으로써 최고의 맛과 풍부한 고단백 식품으로 건강을 지켜주며 또한 항암작용은 물론 다이어트와 비만예방에 아주 좋은 순대를 만들려는 것이다. 또한 단순하고 적은 규모의 순대의 결점을 해결, 감안하기 위하여 만든 것이다. 그리고 가정에서도 손쉽게 요리하여 먹을 수 있도록 하는 문제를 해결하기 위하여 만든 것이다.The present invention is to protect the health with the best taste and rich high-protein foods by using the best cereals for the health of modern people who have a great interest in diet and health, and also to make a very good sundae in diet and prevention of obesity Will be. It was also made to solve and consider the shortcomings of simple and small scale. And it is made to solve the problem of being able to easily cook and eat at home.
이 오곡 순대는 당면과 찹쌀만으로 제조된 것이 아니라 현대인의 건강에 가장 효과적으로 손꼽히는 오곡인 쌀, 보리, 기장, 콩, 옥수수를 주 재료로 사용하여 만든 것으로써 매우 바쁜 삶을 살아가는 현대인들이 따로 거의 번거롭게 잡곡밥을 지어먹지 않고도 우리 몸에 절실히 필요하고 많은 것을 가장 쉽고 간편하게 얻을 수 있다는 것이다.This five grains Sundae is not only made with vermicelli and glutinous rice, but it is made with rice, barley, millet, soybeans and corn which are the most effective ingredients for modern people's health. Without having to eat, our body is desperately needed and can get a lot of things easily and easily.
오곡야채순대는 쌀, 보리, 찰기장, 콩 옥수수와 같은 복합적인 잡곡류를 넣어 만듦으로서 현대인들에게 가장 염려인 비만해소와 혈액중의 콜레스테롤의 양을 낮춰주며 변비해소와 다이어트에 적합한 보리와 치매예방, 항암작용을 하는 역시 비만예방에 아주 좋은 콩과 피부건조와 노화예방, 신장병에 효과가 탁월한 옥수수와 주성분이 당질로서 성인병예방과 치료에 좋으며 암 발병율을 낮춰주고 찰기장을 각종 여러 가지 야채와 혼합하여 만듦으로서 지방이 적고 고단백하면서도 건강에 아주 좋은 건강식품인 오곡야채순대 및 그 제조방법을 제공하기 위한 것이다.Ogok vegetable sundae is made of complex grains such as rice, barley, scallop and soybean corn to reduce obesity, which is the most concern to modern people, lower the amount of cholesterol in the blood, and prevent barley and dementia, which are suitable for constipation and diet. Soybeans, which are very good for preventing obesity, and corn and main ingredients, which are excellent for drying skin, preventing aging, and kidney disease, are good for preventing and treating adult diseases as a sugar, and lowering the incidence of cancer. Low-fat, high-protein yet very healthy health food Ogok vegetable sundae and its manufacturing method.
본 발명을 상세히 설명한다면 다음과 같다.The present invention is described in detail as follows.
본 발명의 순대 주 재료는 오곡으로써 쌀7 중량％, 보리7 중량％, 기장7 중량％와 콩7 중량％와 옥수수7 중량％ 등 총 곡류로서 35％ 중량％로 구성되며 야채류로서는 배추25 중량％, 당근5 중량％와 파5 중량％로 야채류는 총 35 중량％로 구성된다.Sundae main material of the present invention is composed of 35% by weight of total grains, such as rice 7% by weight, barley 7% by weight, millet 7% by weight and 7% by weight beans and 7% by weight corn, 25% by weight cabbage as vegetables , 5% by weight of carrots and 5% by weight of green onions make up 35% by weight of vegetables.
고기로서는 돼지고기 5 중량％와 선지5 중량％이며 양념류로서는 고춧가루2 중량％와 된장6 중량％와 고추장 2 중량％, 간장1 중량％와 수금 1 중량％, 기름2 중량％와 김2 중량％, 마늘2 중량％, 생강1 중량％, 후추1 중량％로 총 20중량％로 구성되어 제조된다.5% by weight of pork and 5% by weight of pork, 2% by weight of red pepper powder, 6% by weight of soybean paste, 2% by weight of soy sauce, 1% by weight of soy sauce, 1% by weight of water, 2% by weight of oil and 2% by weight of laver, 2% by weight of garlic, 1% by weight of ginger, 1% by weight of pepper is composed of a total of 20% by weight.
발명의 구성Composition of the Invention
오곡야채순대 제조시 깨끗이 세척한 곱창을 준비하여 순대소를 넣고 수공 또는 자동기계에 의하여 오곡야채순대를 제조하게 되는데 그 제조과정은 다음과 같다.During the production of Ogok vegetable sundae, cleanly washed giblets are prepared, and then the sundae soy sauce is made. The Ogo vegetable sundae is manufactured by hand or automatic machine. The manufacturing process is as follows.
제1공정1st process
우선 60-70cm 정도의 일정한 길이로 곱창을 잘라놓은 후 깨끗이 씻어서 망체 그릇에 담아 물기를 뺀다.First, cut the giblets into regular lengths of 60-70cm, wash them clean, and drain them in a bowl.
제2공정2nd process
7중량％의 쌀, 보리7 중량％, 기장7 중량％와 콩7 중량％와 옥수수7 중량％를 찬물에 담구어 둔후 망체그룻에 담아 물기를 뺀다.7% by weight of rice, 7% by barley, 7% by millet, 7% by weight of soybeans, and 7% by weight of corn are soaked in cold water, and then drained by draining them into netche grits.
제3공정3rd process
25 중량％의 배추를 깨끗이 씻어 살짝 데쳐내여 물기를 짠 후 5mm로 잘게 썰어 세절가공한다. 5 중량 당근과 5 중량％ 파도 같은 간격으로 썰어놓는다. 돼지고기 5 중량％도 5mm크기로 썰어놓아 준비한다.Wash the cabbage of 25% by weight, squeeze it slightly, squeeze out water, and chop finely into 5mm to process finely. Cut into slices equal to 5 weight carrots and 5 weight waves. Prepare 5% by weight of pork cut into 5mm pieces.
제4공정4th process
다음에는 양념류를 준비하는데 된장6 중량％와 고추장2 중량％, 간장1 중량％와 마늘2 중량％, 생강1 중량％와 후추1 중량％, 김2 중량％와 고춧가루 2중량％와 기름2 중량％와 소금1 중량％를 혼합기에서 혼합하여 준비한다.Next, to prepare spices, 6% by weight of miso, 2% by weight of red pepper paste, 1% by weight of soy sauce, 2% by weight of garlic, 1% by weight of ginger, 1% by weight of pepper, 2% by weight of seaweed, 2% by weight of red pepper powder, and 2% by weight of oil And salt 1% by weight in a mixer to prepare.
제5공정5th process
제2공정에서 혼합한 오곡쌀35 중량％, 야채류35 중량％를 제3공정에서 준비한 앙념류20 중량％와 돼지고기5 중량％, 선지5 중량％를 모두 혼합기에 넣어 잘 혼합시켜 준비한다.35% by weight of the whole grain rice and 35% by weight of the vegetables mixed in the second step are prepared by putting 20% by weight of the condiments prepared in the third step, 5% by weight of pork, and 5% by weight of the paper into a mixer.
제6공정6th process
제5공정에서 완성된 혼합물과 순대소를 깨끗이 씻어 준비한 곱창에 수동 또는 자동기를 이용해 소를 넣는다.The mixture prepared in the fifth step is washed thoroughly and the cows are added to the intestine prepared manually or automatically.
제7공정7th process
제6공정에서 준비한 것을 100℃ ~ 120℃의 끓는 물속에 넣어 약10분간 끓이다가 곱창에 가는 구멍을 낸다. 점차적으로 온도를 조금씩 낮추면서 서서히 끓이는데 35~40분이면 순대는 완성된다.Prepared in step 6 is put in boiling water of 100 ℃ ~ 120 ℃ boiled for about 10 minutes and then made a hole in the giblets. Gradually lower the temperature little by little and slowly boil, and the sundae is completed in 35-40 minutes.
제8공정8th process
제7공정에서 완성된 순대는 -13℃ ~ -15℃의 냉각조 에서 15~18분정도 냉각시킨 후 일정량씩 계조하여 넣은 후 진공포장 하여 박스에 넣어 포장한 다음 냉동보관 시킨다.Sundae completed in the 7th step is cooled in -13 ℃ ~ -15 ℃ for 15 to 18 minutes, and then gradually put in a predetermined amount, vacuum-packed, packed in a box and stored frozen.
이상의 공정에서 제조된 오곡야채순대는 체인점이나 식당, 가정들에서 전자레인지 또는 가스레인지에서 2~3분간 재가열하면 손쉽게 먹을 수 있다.Ogok vegetable sundae prepared in the above process can be easily eaten by reheating in a microwave oven or a gas stove for 2 to 3 minutes in chain stores, restaurants, and homes.
이상과 같이 본 발명은 여러 가지 야채와 오곡류를 넣어 만듦으로서 서양식 음식문화가 아니라 우리 민족의 전통을 살린 식품으로서 바쁜 일상을 보내고 있는 현대인들에게 보다 손쉽고 간편하고 맛좋은 새로운 오곡건강식품을 제공하려는 것이다.As described above, the present invention is intended to provide a new healthy grain food that is easier, simpler and tasty for modern people who are busy with their daily lives as foods that make use of the traditions of our people, rather than Western food culture by making various vegetables and five grains. .
Claims (2)
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| KR1020060018007A KR20060027841A (en) | 2006-02-22 | 2006-02-22 | The five grains vegetables sundae |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101513701B1 (en) * | 2014-11-21 | 2015-04-21 | 주식회사 늘푸른바다에프엔비 | Korean sausage which contains lentil and producing method thereof |
| KR20160007712A (en) * | 2014-06-25 | 2016-01-21 | 재단법인 전주농생명소재연구원 | Method for producing Bibimbab Soondae using pork by-product and porcine blood |
| KR20200143756A (en) * | 2019-06-14 | 2020-12-28 | 재단법인 전주농생명소재연구원 | Sundae with casing using swine small intestine containing cereals and method of manufacturing the same |
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2006
- 2006-02-22 KR KR1020060018007A patent/KR20060027841A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160007712A (en) * | 2014-06-25 | 2016-01-21 | 재단법인 전주농생명소재연구원 | Method for producing Bibimbab Soondae using pork by-product and porcine blood |
| KR101513701B1 (en) * | 2014-11-21 | 2015-04-21 | 주식회사 늘푸른바다에프엔비 | Korean sausage which contains lentil and producing method thereof |
| KR20200143756A (en) * | 2019-06-14 | 2020-12-28 | 재단법인 전주농생명소재연구원 | Sundae with casing using swine small intestine containing cereals and method of manufacturing the same |
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