KR20080038801A - The cookey using a lotus root or leaf - Google Patents

The cookey using a lotus root or leaf Download PDF

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Publication number
KR20080038801A
KR20080038801A KR1020060106207A KR20060106207A KR20080038801A KR 20080038801 A KR20080038801 A KR 20080038801A KR 1020060106207 A KR1020060106207 A KR 1020060106207A KR 20060106207 A KR20060106207 A KR 20060106207A KR 20080038801 A KR20080038801 A KR 20080038801A
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lotus
lotus root
leaf
lotus leaf
meat
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KR1020060106207A
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Korean (ko)
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안홍철
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안홍철
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Priority to KR1020060106207A priority Critical patent/KR20080038801A/en
Publication of KR20080038801A publication Critical patent/KR20080038801A/en

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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A cooking method using a small amount of lotus root powder or lotus leaf powder is provided to reduce the generation of smoke and smell by more than 80% during roasting, to give the efficacy of lotus root or lotus leaf and to improve cooking convenience. Lotus root powder or lotus leaf powder is mixed with 1L water per 10g, heated for 1 to 3hr and cooled. The mixed lotus root powder or lotus leaf powder is then applied to the surface of meat and fish and aged at 3 to 5deg.C for 2 to 3 days.

Description

연근 또는 연잎을 이용한 요리방법{The Cookey Using a Lotus Root or Leaf}The Cookey Using a Lotus Root or Leaf}

종래에는 음식 특히, 소고기, 돼지고기와 같은 육류와 생선 등을 구울 때 불에 의한 지방성분의 탄화로 인하여 인체에 해로운 연기와 함께 고기 특유의 냄새가 많이 발생하였고, 고기 등을 구울 때 발생하는 연기는 인체에 해로운 성분을 많이 함유하고 있으므로, 불에 구운 요리를 기피하는 사람들도 있었고, 음식점에서는 고기 등을 구울 때 발생하는 연기와 냄새의 배출을 위한 환풍시설을 설치하기 위하여 많은 비용이 지출되는 등 번거로움이 있었다. Conventionally, when roasting food, especially meats and fish such as beef and pork, a lot of smoke-specific odors are generated along with smoke harmful to the human body due to carbonization of fat components by fire, and smoke generated when grilling meat and the like. Because it contains a lot of harmful ingredients, some people avoid roasted food, and restaurants spend a lot of money to set up ventilation facilities for the emission of smoke and odors generated when meat is grilled. There was a hassle.

따라서 육류, 생선 등을 구울 때 열에 의하여 탄화된 지방을 음식으로 섭취하여 건강상으로도 좋지 아니하고, 음식점에서는 시설비가 많이 소요되는 문제점이 있었다.Therefore, when grilling meat, fish, etc., the fat carbonized by heat is ingested as food, which is not good for health.

현대인들은 자동차매연, 수질오염 등 날로 심해져가는 각종 환경오염과 사회생활로 인한 스트레스, 운동부족에 의한 비만, 성인병증가 등으로 음식섭취에 각별한 관심을 갖고 있으므로, 요리하기 쉽고 건강에 유익한 식품 또는 요리방법의 개발이 어느때 보다도 요구되는 상황이다.Modern people are particularly interested in food intake due to various environmental pollutions such as automobile smoke, water pollution, stress caused by social life, obesity caused by lack of exercise, and increased adult illness. Is more than ever needed.

본 발명은 식품 특히, 육류, 생선 등을 요리하면서 불에 의하여 지방이 탄화되는 것을 방지하여 인체에 해로운 연기와 냄새를 줄이고, 요리하기가 편하며, 연근 또는 연잎의 주성분이 갖는 유용한 약리효과로 건강을 증진시킬 수 있는 요리방법을 제공함에 그 목적이 있다.The present invention prevents carbonization of fat by fire while cooking food, especially meat and fish, reducing smoke and odors harmful to the human body, making it easy to cook, and having a useful pharmacological effect of the main components of lotus root or lotus leaf. The purpose is to provide a cooking method that can promote food.

본 발명은 연근 또는 연잎을 이용하여 요리하는 방법에 관한 것이다. The present invention relates to a method of cooking using lotus root or lotus leaf.

연(蓮)은 수련과에 속하는 다년생풀로서, 예로부터 연근, 연잎, 연자(연꽃의 열매), 연꽃이 모두 한약재와 요리의 재료로 널리 활용되어 왔다.Lotus is a perennial herb belonging to the water lily family, and lotus root, lotus leaf, lotus (fruit of lotus), and lotus flower have been widely used as herbal medicine and cooking material since ancient times.

연근의 일반영양분석표(100g당)General Nutrition Analysis Table of Lotus Root (per 100g)

에너지 (Kcal) Energy (Kcal) 단백질 (mg) Protein (mg) 지질 (mg) Lipid (mg) 탄수화물 (mg) Carbohydrate (mg) 회분 (mg) Ash (mg) 칼슘 (mg) Calcium (mg) 인 (mg) Phosphorus (mg) 철 (mg) Iron (mg) 나트륨 (mg) Sodium (mg) 비타민 (mg) Vitamin (mg) 67 67 2.1 2.1 0.1 0.1 16.4 16.4 1.2 1.2 22 22 67 67 0.9 0.9 36 36 57.42 57.42

연근의 비타민·아미노산 함량Vitamin Amino Acid Content of Lotus Root

비타민(mg) Vitamin (mg) 아미노산 amino acid A A B1 B1 B2 B2 Nacin Nacin C C 이로소신 Irosocin 로이신 Leucine 리신 Lee Sin 항황아미노산 Sulfur Amino Acid 아스파르트산 Aspartic acid · · 0.11 0.11 0.01 0.01 0.3 0.3 57 57 110 110 160 160 160 160 130 130 2200 2200

연잎의 일반영양분석표(100g당)General Nutrition Analysis Table of Lotus Leaf (per 100g)

에너지 (Kcal) Energy (Kcal) 수분 (%) moisture (%) 단백질 (mg) Protein (mg) 지질 (mg) Lipid (mg) 섬유질 (mg) Fiber (mg) 회분 (mg) Ash (mg) 인 (mg) Phosphorus (mg) 철 (mg) Iron (mg) 나트륨 (mg) Sodium (mg) 비타민 (mg) Vitamin (mg) 34 34 87.37 87.37 4.41 4.41 0.32 0.32 1.80 1.80 2.24 2.24 61.07 61.07 5.30 5.30 · · 59.87 59.87

연잎의 비타민·아미노산 함량Vitamin Amino Acid Content of Lotus Leaf

비타민(mg) Vitamin (mg) 아미노산 amino acid A A B1 B1 B2 B2 Nacin Nacin C C 이로소신 Irosocin 리신 Lee Sin 방향졸아미노산 Aromatic solamino acid 항황아미노산 Sulfur Amino Acid 글루탄산 Glutanic acid 43.12 43.12 . . . . . . 16.75 16.75 159.8 159.8 294.0 294.0 230.95 230.95 259.36 259.36 2200 2200

한편, 연근의 약리효과를 살펴보면, Meanwhile, looking at the pharmacological effects of lotus root,

연근의 주성분은 당질이며 그 주체는 녹말이고, 녹말은 중요한 에너지원으로서 당질 가운데서도 설탕보다 서서히 흡수되고 소화시간이 길어서 천천히 흡수되는 만큼 인슐린 소비를 줄여서 비만의 염려도 적기 때문에 다이어트에 효과가 있고, 연근 100g 중 식이섬유가 2.5g 들어 있어서 변비해소에 효과가 있으며, 뿌리채소로는 드물게 100g 중 55mg의 비타민C가 함유되어 항산화작용, 항바이러스작용, 항암작용, 항스트레스에 효과가 있다. The main ingredient of lotus root is sugar and its main ingredient is starch, and starch is an important energy source, so it is absorbed slowly than sugar in sugar, and digestion time is long, so it is absorbed slowly. It contains 2.5g of dietary fiber in 100g of lotus root and it is effective in relieving constipation. The root vegetable contains 55mg of vitamin C, which is rare in 100g, which is effective in antioxidant, antiviral, anticancer and antistress.

그 밖에도 연근에 들어있는 미네랄은 혈압을 조절하여 고혈압에 효과가 있고, 연근을 자를 때 나오는 끈끈한 실은 뮤신(mucin) 이라는 물질로서, 단백질의 소화를 촉진하고, 콜레스테롤의 저하와 위벽보호, 해독작용을 한다.In addition, the mineral contained in the lotus root is effective in controlling high blood pressure by controlling blood pressure, and the sticky thread that comes out when cutting the lotus root is mucin, which promotes the digestion of protein, lowers cholesterol, protects the stomach wall, and detoxifies. do.

또한, 연근을 자른 후에 타닌과 철분으로 인하여 검게 변하는 것을 볼 수 있으며, 타닌은 강력한 수렴작용과 지혈효과가 우수하고, 지방대사를 촉진하여 콜레스테롤을 낮추어서 성인병 예방에 효과가 있다.In addition, after cutting the lotus root can be seen to turn black due to tannin and iron, tannin has a strong astringent action and hemostatic effect, and promote the fat metabolism to lower cholesterol, effective in preventing adult diseases.

한편, 본 발명은 연근 또는 연잎을 건조시켜 분말화하여 삼겹살, 등심, 생선 등과 같은 생고기를 구울 때 요리하는 육류, 생선 등에 골고루 바른 후 3°~ 5℃로 2~3일간 숙성하여 굽는다든가, 물 1ℓ에 연근 또는 연잎의 건조분말을 10g의 비율로 넣고 1~3시간 끓여서 식힌 후에 육류, 생선 등에 골고루 바른 후 3°~ 5℃로 2~3일간 숙성하여 굽는 것이다.On the other hand, the present invention is dried and lotus root or lotus leaf and powdered to bake raw meat, such as pork belly, sirloin, fish, evenly applied to cooked meat, fish, etc. and then aged for 2 to 3 days at 3 ° ~ 5 ℃ bake or water Add 1g of dry powder of lotus root or lotus leaf at the rate of 10g, boil for 1 ~ 3 hours, cool, apply it evenly to meat, fish, etc., and then bake it for 2 ~ 3 days at 3 ° ~ 5 ℃.

숙성시키는 과정에서 일반적으로 사용하는 각종 양념을 첨가할 수 있으며, 숙성이 끝난 후에 각종 양념을 첨가할 수도 있다.Various seasonings generally used in the process of aging may be added, and various seasonings may be added after aging.

위와 같은 방법으로 요리하는 경우에 통상적으로 육류, 생선 등을 구울 때 발생하는 연기와 냄새를 80%이상 감소시킬 수가 있으므로, 요리하기가 매우 편리할 뿐만 아니라, 인체에 해로운 연기를 호흡하지 아니할 수 있는 것은 물론, 연기와 냄새가 발생하지 아니함으로써, 연기와 냄새를 배출하기 위한 환풍시설이 없이도 육류, 생선 등을 할 수가 있다는 효과가 있다.When cooking in the above way can reduce the smoke and odor generated by baking meat, fish, etc. more than 80%, which is not only convenient to cook, but also can not breathe harmful smoke Of course, the smoke and odor does not occur, there is an effect that can be meat, fish, etc. without a ventilation facility for emitting smoke and odor.

또한, 연근 또는 연잎이 지니고 있는 각종 영양성분을 별도의 요리과정없이 섭취함으로써 연근 또는 연잎이 갖는 약리효과로 건강을 증진시킬 수 있고, 연의 새로운 시장을 창출하여 쌀시장 개방에 따른 쌀의 대체작물로 활용하여 농촌의 소득증대에도 기여할 수가 있다.In addition, by ingesting various nutritional ingredients of lotus root or lotus leaf without any additional cooking process, it can improve health with the pharmacological effect of lotus root or lotus leaf, and create a new market for lotus as a substitute crop of rice by opening the rice market. It can also contribute to income increase in rural areas.

Claims (2)

연근 또는 연잎의 건조분말을 육류나 생선에 바르고 3°~ 5℃로 2~3일간 숙성한 후 굽는 것을 특징으로 하는 연근 또는 연잎을 이용한 요리방법.Lotus root or lotus leaf dry powder is applied to meat or fish and aged for 2 to 3 days at 3 ° ~ 5 ° C. Cooking method using a lotus root or lotus leaf, characterized in that baking. 연근 또는 연잎의 건조분말을 물 1ℓ에 10g의 비율로 넣고 1~3시간 끓여서 식힌 후 육류나 생선에 바르는 것을 특징으로 하는 연근 또는 연잎을 이용한 요리방법.Lotus root or lotus leaf dry powder in 1l of water at a rate of 10g, boiled for 1 to 3 hours, cooled, and then applied to meat or fish, the cooking method using lotus root or lotus leaf.
KR1020060106207A 2006-10-31 2006-10-31 The cookey using a lotus root or leaf KR20080038801A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160091572A (en) * 2015-01-26 2016-08-03 김창덕 Meat ripening method
KR20190045987A (en) * 2017-10-25 2019-05-07 시흥시 Processed meat containing and lotus and manufacturing method thereby
KR102122501B1 (en) * 2018-12-20 2020-06-12 백태운 Manufacturing method of steamed pork Comprising Boswellia Extracts and steamed pork manufactured by the method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160091572A (en) * 2015-01-26 2016-08-03 김창덕 Meat ripening method
KR20190045987A (en) * 2017-10-25 2019-05-07 시흥시 Processed meat containing and lotus and manufacturing method thereby
KR102122501B1 (en) * 2018-12-20 2020-06-12 백태운 Manufacturing method of steamed pork Comprising Boswellia Extracts and steamed pork manufactured by the method

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