KR20090128653A - Method of slices of mulberry leaves seasoned with soy - Google Patents
Method of slices of mulberry leaves seasoned with soy Download PDFInfo
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- KR20090128653A KR20090128653A KR1020080054506A KR20080054506A KR20090128653A KR 20090128653 A KR20090128653 A KR 20090128653A KR 1020080054506 A KR1020080054506 A KR 1020080054506A KR 20080054506 A KR20080054506 A KR 20080054506A KR 20090128653 A KR20090128653 A KR 20090128653A
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- mulberry
- mulberry leaf
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- pickles
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 79
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
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- 229920002472 Starch Polymers 0.000 claims abstract description 14
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- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
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- 238000004519 manufacturing process Methods 0.000 claims description 19
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- 238000009835 boiling Methods 0.000 claims description 13
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- 235000015090 marinades Nutrition 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims 1
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- 239000002304 perfume Substances 0.000 abstract 1
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- 230000036541 health Effects 0.000 description 6
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
Description
본 발명은 뽕잎 장아찌 제조방법에 관한 것으로, 더욱 상세하게는 뽕잎을 끓는 물에 데쳐서 탈수하고 털어서 헤쳐놓은 후, 간장, 물엿 등을 뽕나무 뿌리를 끓인 물에 혼합한 양념장과 혼합하여 버무려서, 맛과 건강에 좋아 반찬으로서 섭취하기 좋은 뽕잎 장아찌를 제조하는 방법에 관한 것이다.The present invention relates to a mulberry leaf pickles manufacturing method, and in more detail, after dehydrating and whipping the mulberry leaves in boiling water, soy sauce, starch syrup and the like mixed with marinade mixed with the mulberry root boiled water, taste and health It is a method of making mulberry leaf pickles that are good to eat as a side dish.
장아찌는 우리 고유의 식품으로서, 여러 가지 채소, 과실 등을 간장, 된장, 고추장 또는 식초 등에 담가 오래 두고 먹을 수 있도록 만든 밑반찬이다. Pickles are our unique foods. They are soaked in soy sauce, miso, red pepper paste or vinegar for a long time.
통상적인 장아찌는 깻잎, 풋마늘, 고춧잎, 마늘종, 참외, 오이 등으로 대개 간장, 고추장 등의 장류에 박아 두었다 꺼내어 잘게 썰어 참기름, 깨소금, 설탕 등으로 양념해서 먹는 것이었다.Common pickles were sesame leaves, green garlic, red pepper leaves, garlic seeds, melon, cucumbers, etc., usually embedded in soy sauce, red pepper paste, etc., and then chopped finely and seasoned with sesame oil, sesame salt, and sugar.
그러나, 이러한 일반적인 장아찌 제조방법은 그 고유의 맛을 유지하고 제조 공정이 간단하다는 장점이 있으나, 종래의 장아찌 만으로는 수요자의 다양한 욕구를 충족시키기 어려웠다. 즉, 전통적인 단순한 장아찌 제조방법으로는 수요자 기호의 다양성 및 고급성에 따른 욕구를 만족시키기에는 부족한 실정이었다.However, such a general pickle manufacturing method has the advantage of maintaining its own taste and simple manufacturing process, it is difficult to meet the various needs of the consumer with conventional pickles alone. In other words, the traditional simple pickles manufacturing method was not enough to satisfy the needs according to the variety and luxury of consumer preferences.
한편, 최근에 경제수준의 향상과 건강 및 기호에 대한 관심의 증가에 따라 다양한 수요자의 욕구를 충족시키기 위한 여러 가지 재료를 이용한 기능성 장아찌가 개발되었고 많은 특허출원이 있어 왔다.On the other hand, recently, with the improvement of the economic level and the increasing interest in health and preferences, functional pickles using various materials have been developed and many patent applications have been developed to satisfy the needs of various consumers.
이러한 대표적인 예로서, 등록특허공보 제10-0773866호에는 두릅, 민들레, 고사리, 질경이 중 어느 하나를 주원료로 하여 각각의 주원료에 당귀, 황기, 엄나무 등을 달여 추출한 약액에 된장, 고추장, 초간장 중 어느 하나를 혼합한 후 일정기간 숙성하여 제조하는 장아찌 제조방법이 개시되어 있고, 공개특허공보 제10-2003-0059942호에는 콩장아찌로 만든 콩장아찌 제조방법이 개시되어 있으며, 공개특허공보 제10-2005-0095098호에는 마늘 장아찌 제조방법이 개시되어 있고, 공개특허공보 제10-2004-0111192호에는 버섯장아찌 제조방법이 개시되어 있으며, 공개특허공보 제10-2006-0094648호에는 고추장을 이용한 인삼장아찌 제조방법이 개시되어 있다. 이러한 대부분의 장아찌는 종래에 일반적인 장아찌에 비하여 다른 재료나 성분을 사용하거나 그 제조방법에 특별한 한정을 두고 있는 것이 그 주를 이루고 있다.As a representative example of this, Korean Patent No. 10-0773866 discloses any one of doenjang, red pepper paste, and soy sauce in a medicine extracted by adding donkey, yellow rice, and oak tree to each main raw material using one of arsi, dandelion, fern, and plantain. There is disclosed a method of manufacturing pickles prepared by mixing one after aging for a certain period of time, and Korean Patent Application Publication No. 10-2003-0059942 discloses a method of manufacturing a pickles made of soybean pickles. -0095098 discloses a method for preparing garlic pickles, and Korean Patent Publication No. 10-2004-0111192 discloses a method for preparing mushroom pickles, Korean Patent Application Publication No. 10-2006-0094648 discloses ginseng pickles A method is disclosed. Most of such pickles are made of other materials or ingredients or have special limitations on the manufacturing method of the pickles.
본 발명은 기능성 장아찌의 일종으로서, 뽕잎을 이용하여 특유한 제조방법에 의하여 장아찌를 제조함으로써 맛이 특이하면서도 편리하게 애용할 수 있으며 건강에 유익한 뽕잎 장아찌를 제공하는 것을 목적으로 한다.The present invention is a kind of functional pickles, by using a mulberry leaves to prepare the pickles by a unique manufacturing method, the taste is peculiar and convenient to patronize and to provide a healthful mulberry leaf pickles.
또한, 본 발명에 의한 뽕잎 장아찌에는 통깨와 잣을 버무려 주어 밑반찬으로서 간편하게 사용할 수 있고 건강식품으로 활용할 수 있는 장아찌를 제공하는 것을 목적으로 한다.In addition, mulberry leaf pickles according to the present invention tossed sesame seeds and pine nuts to provide a pickle that can be easily used as a side dish and can be utilized as a health food.
또한, 본 발명은 수요자들의 다양하고 고급스러운 기호를 충족시키고 맛과 영양이 풍부하며 국민건강을 증진시킬 수 있는 건강보조기능을 함께 갖춘 유익한 장아찌의 제조방법을 제공하는 것을 목적으로 한다.In addition, it is an object of the present invention to provide a method for producing a beneficial pickles with a health supplement function that can satisfy the various and luxurious preferences of consumers, rich in taste and nutrition, and promote public health.
또한, 본 발명은 뽕잎과 뽕나무 뿌리를 이용하여 뽕잎을 자연스럽게 반찬으로서 섭취할 수 있도록 함으로써 국민건강을 도모하고, 새로운 건강식품으로 활용할 수 있는 제품을 개발하여 소득을 증대시키는 것을 목적으로 한다.In addition, the present invention aims to increase national income by developing a product that can be utilized as a new healthy food by promoting the health of the mulberry leaf as a side dish by using the mulberry leaf and mulberry root naturally.
이와 같은 본 발명의 목적을 달성하기 위하여, 본 발명에 따른 뽕잎 장아찌 제조방법은 뽕잎을 끓는 물에 데치는 단계; 상기 데친 뽕잎에 물기가 묻어있지 않도록 탈수한 후 털어서 헤쳐놓는 단계; 물, 고춧가루, 고추장, 간장, 설탕 및 물엿을 혼합하여 양념장을 제조하는 단계; 상기 헤쳐놓은 뽕잎 30~50중량%와 상기 양념장 50~70중량%를 혼합하고 버무리는 단계를 포함하여 이루어지는 것을 특징으로 한 다.In order to achieve the object of the present invention, the mulberry leaf pickles manufacturing method according to the present invention comprises the steps of boiling mulberry leaves in boiling water; Dehydrating so that the poached mulberry leaves are not stained with water and shaking them off; Preparing a seasoning sauce by mixing water, red pepper powder, red pepper paste, soy sauce, sugar, and starch syrup; The cut through mulberry leaves 30 to 50% by weight and the marinade 50 to 70% by weight comprising the step of mixing and mixing.
또한, 본 발명에서 양념장은 물 28~40중량%, 고춧가루 0.2~1중량%, 고추장 1~5중량%, 간장 8~16중량%, 설탕 0.5~1.5중량%, 물엿 40~60중량%을 혼합하여 이루어지는 것을 특징으로 한다.In addition, the seasoning in the present invention is mixed with water 28 ~ 40% by weight, red pepper powder 0.2 ~ 1% by weight, red pepper paste 1 ~ 5% by weight, soy sauce 8 ~ 16% by weight, sugar 0.5 ~ 1.5% by weight, starch syrup 40 ~ 60% by weight Characterized in that made.
또한, 본 발명은 상기 양념장에 혼합되는 물로서 뽕나무 뿌리를 넣고 끓인 물을 사용하는 것을 특징으로 한다.In addition, the present invention is characterized by using the water boiled by putting the mulberry root as water mixed in the seasoning.
본 발명의 뽕잎 장아찌 제조방법에 따르면 뽕잎의 특유의 향과 맛을 유지하면서도, 여러 가지 양념이 되어 있어 다양한 맛을 낼 수 있는 장아찌를 제조할 수 있는 효과가 있다.According to the method of manufacturing mulberry leaf pickles of the present invention, while maintaining the unique aroma and taste of mulberry leaves, it has the effect that can be prepared in a variety of spices that can produce a variety of flavors.
또한, 본 발명에 의하면 맛과 건강에 좋은 효능을 갖는 우수한 품질의 뽕잎 장아찌를 제공할 수 있는 효과가 있다.In addition, according to the present invention there is an effect that can provide a mulberry leaf pickles of excellent quality having a good effect on taste and health.
또한, 본 발명은 최근 건강에 좋다고 알려져 선풍적인 인기를 끌고 있는 뽕잎과 뽕나무 뿌리를 이용하여 건강식품으로 활용할 수 있는 제품을 개발하여, 뽕잎을 자연스럽게 섭취할 수 있도록 함으로써 국민건강을 도모할 수 있다는 효과가 있다.In addition, the present invention by using the mulberry leaves and mulberry roots that are known to be good for health recently, by developing a product that can be used as a health food, by allowing the natural intake of mulberry leaves, the effect of promoting national health There is.
이하, 본 발명에 따른 뽕잎 장아찌의 제조방법을 상세히 설명한다.Hereinafter, the manufacturing method of mulberry leaf pickles according to the present invention will be described in detail.
본 발명에 따른 뽕잎 장아찌의 제조방법은 뽕잎을 끓는 물에 데쳐서 건조한 후 헤쳐놓는 공정과, 고추장, 고춧가루, 간장, 설탕, 물엿 등을 혼합하여 끓여 양념장을 제조하는 공정과, 상기 양념장과 헤쳐놓은 뽕잎을 혼합하고 버무려주는 공정을 포함하여 이루어진다.Method for producing a mulberry leaf pickles according to the present invention is a step of boiling and drying the mulberry leaves in boiling water, the process of preparing a marinade by mixing red pepper paste, red pepper powder, soy sauce, sugar, starch syrup, and the mulberry leaves cut through It involves mixing and mixing.
먼저, 본 발명의 주재료가 되는 뽕잎을 준비하는 과정을 살펴본다.First, look at the process of preparing a mulberry leaf to be the main material of the present invention.
뽕나무는 동의보감에 뿌리, 잎, 껍질, 열매 어느 하나도 약으로 쓰이지 않는 것이 없다라고 기록되어 있을 정도로 뛰어난 약효가 있다고 알려져 있다. Mulberry is known to have an excellent effect so that it is recorded that none of the roots, leaves, bark, and fruit are used as medicines in Dongbogam.
뽕잎에는 칼슘과 철분을 비롯한 50 여종의 미량원소들이 다량 함유되어 있으며, 뽕잎만큼 이렇게 많은 종류의 미량원소가 존재하는 식물은 매우 드물다. 예를 들면, 녹차와 비교한다 하더라도 비타민 A와 C를 제외한 다량의 미네랄이 녹차보다 뽕잎에 더 많이 존재한다고 알려져 있다. Mulberry leaves contain more than 50 kinds of trace elements, including calcium and iron, and very few plants have so many kinds of trace elements like mulberry leaves. For example, even compared to green tea, it is known that a large amount of minerals except vitamins A and C are present in mulberry leaves than green tea.
뽕잎은 한방에서는 해열, 감기, 기침, 두통, 안질, 수종, 복통, 설사, 어혈 등에 많이 사용되고 있으며, 요즘 들어서는 당뇨, 고혈압, 콜레스테롤을 낮추는 효과가 있다고 하며, 중풍과 중금속 배출 등의 여러 치료제로 사용되고 있다.Mulberry leaves are widely used in oriental medicine such as fever, cold, cough, headache, eye drops, species, abdominal pain, diarrhea and fish blood, and these days, it is effective in lowering diabetes, high blood pressure, cholesterol, and various treatments such as stroke and heavy metal emissions. have.
본 발명에 사용되는 뽕잎은 5월경에 채취하여 사용하는 것이 좋다.Mulberry leaves used in the present invention may be used to collect around May.
먼저, 뽕잎을 채취하여 끓는 물에 넣고 데쳐서 탈수기에 넣고 물기를 제거한 후 채반 등에 담아 그늘에서 건조한다.First, take the mulberry leaves, put it in boiling water, boil it, put it in a dehydrator, remove the water, and put it in a colander to dry in the shade.
이때, 뽕잎을 끓는 물에 데치는 이유는 뽕잎을 그대로 먹기에는 너무 거치므로 끓는 물에 넣고 데쳐서 뽕잎 조직이 어느 정도 파괴되어 연해지도록 함으로써 먹기 좋게 하기 위해서이다. 이때, 너무 오래 데치게 되면 뽕잎이 너무 물러지게 되므로 데치는 정도가 중요하며, 끓는 물(100℃)에 약 60초 동안 데치는 것이 적당 하다.At this time, the reason for poaching the mulberry leaves in boiling water is because the mulberry leaves are too rough to eat as it is, so that the mulberry leaf tissue is destroyed and softened by boiling it in boiling water to make it easy to eat. At this time, if you blanch too long, mulberry leaves are so receding, so the degree of blanching is important, it is appropriate to blanch in boiling water (100 ℃) for about 60 seconds.
또한, 뽕잎을 데치는 물에는 소금을 약간 첨가(염도 0.1%)하는 것이 바람직한데, 이것은 뽕잎의 풋내를 잡아주고 색을 선명하게 하기 위해서이다.Also, it is desirable to add a little salt (0.1% salinity) to the water to blanch the mulberry leaves, in order to grab the freshness of the mulberry leaves and make the color clear.
이와 같은 공정을 통하여, 본 발명의 주재료 중의 하나인 뽕잎이 준비되며, 다음으로 준비된 뽕잎을 넣고 장아찌를 제조하기 위한 양념장을 제조하는 과정을 살펴본다.Through such a process, mulberry leaf which is one of the main ingredients of the present invention is prepared, and then looks into the process of preparing a marinade for preparing pickles by putting the prepared mulberry leaves.
본 발명에 따른 양념장은 고춧가루, 고추장, 간장, 설탕, 물엿 및 물을 혼합하여 제조하게 되는데, 이때 사용되는 물은 뽕나무 뿌리를 물에 넣고 끓인 물을 사용하는 것이 바람직하다. 뽕나무 뿌리 또한, 건강에 좋은 여러 가지 성분이 함유되어 있어 건강에 좋다.Seasoning sauce according to the present invention is prepared by mixing red pepper powder, red pepper paste, soy sauce, sugar, starch syrup and water, wherein the water is preferably used to put the mulberry root in water and boiled water. Mulberry roots are also healthy because they contain a variety of healthy ingredients.
본 발명에 따르면, 상기 양념장은 물과 물엿 및 간장을 주원료로 하고, 여기에 고춧가루와 고추장 및 설탕 등을 첨가하여 버무려서 제조하게 된다.According to the present invention, the seasoning is made of water, starch syrup and soy sauce as the main raw materials, and it is mixed with red pepper powder, red pepper paste and sugar.
본 발명의 바람직한 실시예에 따르면, 상기 양념장은 물 28~40중량%, 고춧가루 0.2~1중량%, 고추장 1~5중량%, 간장 8~16중량%, 설탕 0.5~1.5중량%, 물엿 40~60중량%을 혼합하여 이루어진다.According to a preferred embodiment of the present invention, the marinade is 28 to 40% by weight of water, 0.2 to 1% by weight of red pepper powder, 1 to 5% by weight of soy sauce, 8 to 16% by weight, 0.5 to 1.5% by weight of sugar, starch syrup 40- It is made by mixing 60% by weight.
물엿은 장아찌가 단맛을 내고 뽕잎이 윤기가 흐르면서 서로 잘 엉키도록 하여 먹기 좋은 상태를 갖도록 혼합되며, 너무 많이 혼합하여 너무 달고 딱딱해져 반찬으로서 먹기가 어렵고, 너무 적으면 그 효과가 잘 나타나지 않는다.Starch syrup has a sweet taste and mulberry leaves are entangled with each other as the luster flows so that they are easy to eat. They are mixed too much and become too sweet and hard to eat as a side dish.
또한, 통상적인 장아찌와 마찬가지로 간장을 넣는데, 이것은 장아찌가 짭짤한 맛을 내도록 하여 반찬으로서 역할을 할 수 있도록 하기 위한 것으로, 너무 많 이 혼합되면 짜게 된다.In addition, soy sauce is added like a normal pickle, which is intended to serve as a side dish so that the pickle has a salty taste, and becomes too salty when mixed too much.
상기 고춧가루는 장아찌가 맛깔스러운 맛과 상태를 갖도록 첨가되고, 고추장은 점도를 조절하도록 첨가되며, 설탕은 단맛은 물론 발효를 도와주도록 첨가된다.The red pepper powder is added to have a taste and state of pickles, red pepper paste is added to adjust the viscosity, sugar is added to help fermentation as well as sweetness.
상기 헤쳐놓은 뽕잎 30~50중량%와 상기 양념장 50~70중량%를 혼합하고 버무리면 본 발명에 따른 뽕잎 장아찌가 완성된다.When the mixed mulberry leaves 30-50% by weight and the marinade 50-70% by weight and mixed together, mulberry leaf pickles according to the present invention is completed.
제조된 장아찌의 농도 등을 고려할 때, 뽕잎과 양념장의 혼합비율은 뽕잎 40~45중량%와 양념장 55~60중량%가 적당하였으며, 뽕잎 43중량%와 양념장 57중량%가 더욱 바람직하다.Considering the concentration of the prepared pickles, mulberry leaf and marinade mixed ratio of mulberry leaf 40 ~ 45% by weight and marinade 55 ~ 60% by weight was suitable, 43% by weight of mulberry leaves and 57% by weight of sauce.
이와 같이 제조된 뽕잎 장아찌는 항아리에 넣고 시원한 곳에서 보관하게 되면 숙성되어 더욱 맛있는 장아찌가 된다.The mulberry leaf pickles prepared in this way are put in jars and stored in a cool place to mature and become more delicious pickles.
본 발명에 따른 뽕잎 장아찌는 식사시에 반찬으로서 꺼내어 그대로 먹을 수 있으며, 먹을 때 참깨와 잣을 넣고 버무려 주면 장아찌의 맛이 더욱 좋게 할 수 있다. 이때 첨가되는 참깨와 잣은 사용자의 취향에 따라 달라질 수 있을 것이며, 뽕잎 장아찌 100 중량부에 대하여 각각 5중량부 이하를 혼합하는 것이 바람직하다.The mulberry leaf pickles according to the present invention can be taken out as a side dish when eaten and eaten as it is, and when mixed with sesame seeds and pine nuts, the taste of the pickles can be made better. At this time, the added sesame and pine will vary depending on the taste of the user, it is preferable to mix 5 parts by weight or less with respect to 100 parts by weight of mulberry leaf pickles.
이하, 본 발명에 따른 뽕잎 장아찌 제조공정을 실시예를 따라 자세히 설명한다.Hereinafter, the mulberry leaf pickles manufacturing process according to the present invention will be described in detail according to the embodiment.
실시예Example
먼저, 뽕잎을 소금을 첨가한 끓는 물에 60초간 데쳐서 물기가 빠지도록 건조한다. 이때 물에는 염도가 약 0.1%가 되도록 소금을 첨가하는 것이 좋다.First, the mulberry leaves are boiled in boiling water with salt for 60 seconds and dried to drain. At this time, it is good to add salt so that the salinity is about 0.1%.
뽕잎은 5월경에 여린 것을 뜯어서 사용하는 것이 좋다. 끓는 물에 데친 뽕잎 은 탈수기에 넣어 탈수한 후 채반 등에 받쳐 뽕잎에 묻어 있는 물기가 없어지도록 한 후 양념장에 잘 혼합되도록 하기 위하여 털어서 헤쳐 놓는다.Mulberry leaves are good to use the tears around May. Mulberry leaves boiled in boiling water should be dehydrated in a dehydrator and supported by a rice tray to remove any water on the mulberry leaves.
이와 같은 공정을 통하여, 본 발명에 따른 뽕잎 장아찌에 넣을 주재료인 뽕잎이 준비되며, 다음으로 뽕잎을 넣을 양념장을 제조하는 과정을 설명한다.Through such a process, a mulberry leaf, which is a main ingredient to be put in a mulberry leaf pickle according to the present invention, is prepared, and then, a process of preparing a seasoning sauce to put mulberry leaves will be described.
양념장은 고춧가루와, 고추장, 간장, 설탕, 물엿 및 물을 혼합하여 제조하게 된다.Seasoning sauce is made by mixing red pepper powder, red pepper paste, soy sauce, sugar, starch syrup and water.
본 실시예에서는 고춧가루 40g, 고추장 300g, 간장 850g, 설탕 70g, 물엿 3500g, 뽕나무 뿌리를 끓인 물 2500kg을 혼합하여 양념장을 제조하였다.In this embodiment, a pepper sauce was prepared by mixing red pepper powder 40g, red pepper paste 300g, soy sauce 850g, sugar 70g, starch syrup 3500g, and 2500kg boiled mulberry root.
상기와 같이 제조된 양념장을 헤쳐놓은 뽕잎 5kg를 넣고 버무려주었다.5kg mulberry leaves cut through the marinade prepared as described above and tossed.
이와 같은 과정을 통하여, 본 발명에 따른 뽕잎 장아찌가 완성되었다.Through this process, mulberry leaf pickles according to the present invention was completed.
완성된 뽕잎 장아찌는 식사시에 좋은 반찬이 되었으며, 먹을 때마다 종지에 담아 참기름을 넣고 무쳐주면 더욱 맛있는 반찬이 된다.The finished mulberry leaf pickles became a good side dish at mealtime.
상술한 바와 같이, 본 발명은 고추장, 간장, 물엿 등으로 양념장을 만든 후 데친 뽕잎을 혼합하여 뽕잎 장아찌를 제조하는 방법에 관한 것으로서, 상술한 실시예에만 한정되는 것은 아니며 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.As described above, the present invention relates to a method for producing mulberry leaf pickles by mixing poached mulberry leaves after making seasoning sauce with red pepper paste, soy sauce, starch syrup, etc., and is not limited to the above-described embodiments and does not depart from the technical spirit of the present invention. Many modifications and variations are possible without departing from the scope of the invention.
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