KR20110104381A - Functional foods with yakssuk korean sauce recipe - Google Patents
Functional foods with yakssuk korean sauce recipe Download PDFInfo
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- KR20110104381A KR20110104381A KR1020100023492A KR20100023492A KR20110104381A KR 20110104381 A KR20110104381 A KR 20110104381A KR 1020100023492 A KR1020100023492 A KR 1020100023492A KR 20100023492 A KR20100023492 A KR 20100023492A KR 20110104381 A KR20110104381 A KR 20110104381A
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- 241001675349 Artemisia dubia var. asiatica Species 0.000 description 1
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- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 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
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Description
본 발명은 사자발 약쑥 원료를 이용한 한식고추장된장 등 기능성 장류 및 식품소스 제조방법에 관한 것이다.The present invention relates to a method for manufacturing functional sauces and food sauces, such as Korean red pepper paste, using lion foot wormwood raw materials.
쑥은 밭둑, 하천둑에서 해발 2,000m의 고원지대에도 잘 자라는 흔한 식물로 국내에 38종이 있다. 약쑥은 일반쑥(나물쑥)과는 달리 줄기와 잎 뒷면이 거미줄 같은 흰털이 빽빽이 덮여 있고 줄기의 윗부분이 약간 누른빛을 띤다. Mugwort is a common plant that grows well in the highlands of 2,000m above sea level and riverbank. There are 38 species in Korea. Unlike the common mugwort (namul mugwort), the stem and leaves are densely covered with cobweb-like white hairs, and the upper part of the stem is slightly yellowish.
약쑥은 애엽(艾葉) 애호(艾蒿) 황초(黃草) 구초(灸草)라고도 하며 한방에서는 중요한 약초로서 최근에는 쑥차나 쑥환 등 다양한 건강식품으로 개발되어 이용범위가 확대될 전망이다. 약쑥은 특히 여성병 및 근육통, 피부염 등에 효과가 있는 것으로 알려져 사자발 약쑥에 대한 관심이 높아지면서 사자발 약쑥을 이용한 쑥차, 쑥뜸 및 목욕용품, 냉면, 호두과자, 숯 등에 관한 제조연구가 활발하게 진행되고 있다. Medicinal herbs are also known as Ae-Yeol (艾 황) Huangcho (黄草) Gucho (灸 草) and is an important herbal medicine in Korea. Recently, it has been developed as a variety of health foods such as mugwort tea and mugwort rings. It is known that wormwood is effective in women's diseases, muscle pain, and dermatitis, and as the interest in lion foot wormwood increases, manufacturing research on wormwood tea, mugwort and bath products, cold noodles, walnut confectionery, and charcoal using lion foot wormwood is actively underway. .
기존 사자발 약쑥을 이용한 냉면, 과자류, 음료, 술 등의 제품들은 쑥의 독특한 쓴맛 제거와 영양분 보존의 어려움으로 약쑥을 극히 소량만 함유하고 있어, 진정한 강화 사자발 약쑥을 이용한 제품이라 말하기 어렵다.Products such as cold noodles, confectionery, drinks, and liquor using existing lion foot wormwood contain only a very small amount of wormwood due to the difficulty of removing the unique bitterness of wormwood and nutrient preservation, and it is difficult to say that it is a product using real reinforced lion foot wormwood.
이에 청정지역 강화의 품질 좋은 약쑥으로 쓴맛이 적고 영양분을 보존한 식품을 제조하고자 한다.Therefore, we want to manufacture foods with less bitterness and preserved nutrients.
본 발명에서 상기의 문제점을 해결하기 위해 사자발 약쑥의 80℃~90℃의 온수로 중탕을 이용한 자연친화적인 원료의 적정농도 농축을 통하여 그 농축액을 통한 기능성의 제조하는 방법을 제공하려는 목적이 있다. 사자발 약쑥의 약효와 향이 어우러진 장류(고추장, 된장, 간장, 청국장)를 개발하고자 한다.
In order to solve the above problems in the present invention, an object of the present invention is to provide a method for preparing functionality through the concentrated solution by concentrating a proper concentration of a natural-friendly raw material using a hot water with a hot water of 80 ℃ ~ 90 ℃ of lion foot wormwood . We want to develop Jangjang (pepper paste, soybean paste, soy sauce, and cheonggukjang) that combine the medicinal effect and aroma of lion foot wormwood.
사자발 약쑥의 약효와 향을 살리기 위해 다음과 같은 공정을 거치게 된다.In order to save the medicinal effect and aroma of lion foot wormwood, the following process is carried out.
▷ 사자발 약쑥과 고추장 재료준비 하는 제1공정 ▷ First step to prepare lion foot wormwood and gochujang
- 준비한 사자발 약쑥을 용기에 담고 5~10℃의 정제된 맑은 물에 세척을 한 후 세척수가 빠지도록 한다. -Put the prepared lion foot wormwood in a container and wash it in purified clear water at 5 ~ 10 ℃.
▷ 농축액 제조하는 제2공정 ▷ 2nd process for manufacturing concentrated liquid
- 세척수가 빠진 사자발 약쑥을 다시 담고 80~90℃의 뜨거운 정제수 에 약쑥이 잠길 정도만 넣어 자연적으로 적정 농도의 농축액을 제조한다. -Put the lion's foot wormwood which has been washed out and put the wormwood in the hot purified water at 80 ~ 90 ℃.
▷ 발효 숙성 제조하는 제3공정 ▷ 3rd process of fermentation ripening
- 이와 같은 제2공정을 3회~4회 실시하여 농축액을 별도의 용기에 담은 후 50g정도 천일염을 넣어 18~20℃에서 24시간 발효 숙성 제조한다. -Perform the second process 3 ~ 4 times, put the concentrated solution in a separate container, and put 50g sun salt into fermentation aging at 18 ~ 20 ℃ for 24 hours.
▷ 전통 천연 다시 농축액 제조하는 제4공정 ▷ 4th process of manufacturing traditional natural re-concentrate
- 준비한 명태, 무, 대파, 양파, 다시마, 마늘을 넣고, 90~100℃에서 3~5시간 동안 끓인 후 여과하여 식품소스를 만드는 농축액을 제조한다. -Put prepared pollack, radish, green onion, onion, kelp, garlic, boil at 90 ~ 100 ℃ for 3 ~ 5 hours, and prepare a concentrated solution to make food source by filtration.
▷ 혼합농축액 제조하는 제5공정 ▷ 5th process for preparing mixed concentrate
- 제3공정에서 제조한 사자발 약쑥 농축액과 제4공정에서 제조한 다시 농축액을 혼합한 뒤, 이를 잘 배합시켜 혼합농축액을 제조한다. -After mixing the lion foot wormwood concentrate prepared in the third step and the concentrate again prepared in the fourth step, and then mix well to prepare a mixed concentrate.
▷ 기능성 한식소스 제조하는 제6공정 ▷ 6th process of manufacturing functional Korean sauce
- 상기 혼합농축액에 고춧가루, 된장, 간장, 고추장 등을 혼합하여 기능성 한식 소스를 제조한다.
-Prepare functional Korean sauce by mixing red pepper powder, miso, soy sauce, red pepper paste, etc. in the mixed concentrate.
사자발 약쑥 농축액과 전통 천연다시액을 혼합하여 기능성 식품을 개발함으로써, 사자발 약쑥의 영양 성분이 파괴 및 변형되지 않고 영양과 향이 좋아 소비자들에게 전반적으로 선호도가 높은 기능성 한식소스를 제공할 수 있다.
By developing functional foods by mixing lion foot wormwood concentrate and traditional natural liquor, the nutritional ingredients of lion foot wormwood are not destroyed and modified, and the nutrition and aroma are good.
본 발명의 주 재료인 강화사자발 약쑥(Artemisia asiatica)은 방약합편(方藥合編) 습초(濕草)중 약쑥(艾葉)을 "사자발쑥"으로 기재되었다. 강화는 오염되지 않은 지역일 뿐만 아니라 해양성 기후에 물빠짐이 좋은 토성 등 좋은 여건을 갖추고 있어 품질좋은 약쑥이 생산된다. Artemisia asiatica, which is the main material of the present invention, has been described as "zaja wormwood" of wormwood in wet medicinal plants. Ganghwa is not only an uncontaminated area, but also has good conditions such as Saturn, which is drowning in marine climates, so that quality wormwood is produced.
약쑥 약리효과 기술Wormwood pharmacological effect technology
본 발명의 발명자는 통상적인 약쑥제품 제조시 문제되었던 강화 사자발 약쑥의 함유량 및 배합 문제를 해소하면서 강화사자발 약쑥의 약리효과와 특유의 향을 살려 천연 다시 액과 혼합하여 여러 가지 식품제조에 필요한 기능성 한식소스 제품군을 생산하고자 한다. 소비자들의 약쑥 제품 선호도를 높여 농가소득을 높이기 위해 수차례 많은 노력과 시간을 들여 연구한 결과 사자발 약쑥과 천연 다시액을 이용하여 건강과 두뇌에 좋은 한식소스를 제조하게 되었습니다.The inventors of the present invention utilize the pharmacological effects and unique aromas of the reinforcement lion's foot wormwood to solve the content and blending problems of reinforcement lion's foot wormwood, which has been a problem in the production of conventional wormwood products. We want to produce a source product line. As a result of a lot of efforts and timely research to raise consumer's preference for increasing mugwort products, we have prepared Korean food sauces that are good for health and brain using lion foot mugwort and natural ash.
이하 본 발명의 사자발 약쑥 기능성 한식소스의 제조방법은 다음과 같다.
Hereinafter, a method for preparing lion foot wormwood functional Korean food sauce of the present invention is as follows.
<사자발 약쑥을 이용한 기능성 한식소스(고추장) 제조 공정><Manufacturing Process of Functional Korean Sauce Sauce Using Pepper Mugwort>
1) 제1공정: 재료준비1) First Step: Material Preparation
- 사자발 약쑥과 명태, 무, 대파, 양파, 마늘, 다시마를 준비한다. 이때 깨끗한 물에 2~3회 세척한 뒤 물기를 제거하여 준비해둔다.-Prepare lion foot wormwood, pollack, radish, green onion, onion, garlic and kelp. At this time, wash with clean water 2 ~ 3 times and remove the water and prepare.
2) 제2공정: 사자발 약쑥 농축액 제조2) second step: preparation of lion foot wormwood concentrate
- 제1공정에서 준비해 둔 사자발 약쑥을 5cm 간격으로 파쇄한 뒤 용기에 담고 이를 80~90℃의 정제수를 부어 여과하여 사자발 약쑥액을 제조한다. 이때 정제수의 온도가 높으면 엽록소 파괴 및 변형을 주어 쓴맛이 강하게 나오므로 주의해야 한다. 사자발 약쑥을 80℃ 중탕기 에서 만들 수 있다.-After crushing lion foot wormwood prepared in the first step at 5cm intervals, put them in a container and pour purified water at 80 ~ 90 ℃ to prepare a lion foot wormwood liquid. At this time, if the temperature of purified water is high, chlorophyll destruction and deformation give a strong bitter taste, so be careful. Lion foot wormwood can be made in 80 ℃ water bath.
3) 제3공정: 발효 숙성 제조3) Step 3: Fermentation aging production
- 사자발 약쑥 액에 약간의 천일염을 넣고 18~20℃ 사이에서 숙성 발효시켜 사자발 약쑥의 강한 맛을 부드럽게 제조한다.-Put some sun salt in lion foot wormwood solution and ferment it at 18 ~ 20 ℃ to soften the strong taste of lion foot wormwood.
4) 제4공정: 전통 천연 다시 농축액 제조4th step: traditional natural re-concentrate
- 제1공정에서 준비해 둔 명태, 대파, 양파, 마늘, 다시마를 넣고 90~100℃에서 3~5시간 끊인 후 여과하여 전통 천연 다시 농축액을 제조한다.-Put pollack, leek, onion, garlic, and kelp prepared in the first step, cut for 3 to 5 hours at 90 ~ 100 ℃, and then filter and prepare traditional natural re-concentrate.
5) 제5공정: 혼합 농축액 제조5th Step: Preparation of Mixed Concentrate
- 제3공정에서 제조한 사자발 약쑥 농축액과 제4공정에서 제조한 전통 천연 다시 농축액을 1:2로 혼합 이를 잘 배합시켜 혼합 농축액을 제조한다. -Mix the lion foot wormwood concentrate prepared in the 3rd step with the traditional natural ash concentrate prepared in the 4th step 1: 2 and mix them well to prepare the mixed concentrate.
6) 제6공정: 기능성 한식소스 제조6) Step 6: Preparation of Functional Korean Food Sauce
- 제5공정에서 제조된 사자발 약쑥 혼합농축액에 고춧가루 된장분, 간장 등과 각종 양념을 혼합하여 사자발 약쑥 비빔면 소스, 비빔밥 소스, 청국장, 사자발 약쑥 양념 고추장, 사자발 약쑥 된장, 쌈장, 약쑥 간장 등을 제조한다.
-Lion foot wormwood mixed concentrate prepared in step 5 with red pepper powder miso, soy sauce and other condiments to prepare lion foot wormwood bibimbap sauce, bibimbap sauce, Cheonggukjang, lion foot wormwood seasoned red pepper paste, lion foot wormwood miso, ssamjang, wormwood soy sauce .
실시예 1) 본 발명인 사자발 약쑥 혼합농축액 제조Example 1) Lion foot wormwood mixed concentrate preparation of the present inventors
1) 재료준비1) Material Preparation
강화 사자발 약쑥을 깨끗한 물에 3회 세척, 물기를 제거한 후 5㎝ 간격 파쇄하여 준비해 두었다. 명태, 다시마, 마늘, 양파, 대파, 무 ? 구입 ? 뒤, 깨끗한 물에 3회 세척한 뒤 물기를 제거하여 준비해 두었다.Reinforced lion foot wormwood was washed three times in clean water, drained and prepared by crushing 5cm intervals. Pollack, kelp, garlic, onion, green onion, radish purchase ? After washing with clean water three times, the water was removed to prepare.
2) 혼합농축액 제조2) Mixed Concentrate Preparation
준비해 둔 사자발 약쑥 1㎏을 용기에 넣은 80℃~90℃의 뜨거운 물을 부어 적정 농도의 농축액을 여과시켜 30㎏을 제조하였다. 준비해 둔 명태 1㎏, 다시마 500g, 마늘 500g, 양파 1㎏, 대파 500g, 무 1㎏을 용기에 넣고 100℃에서 5시간 동안 끓인 후, 여과시켜 농축다시액 20㎏을 제조하였다.1 kg of prepared lion foot wormwood in a container was poured with hot water at 80 ° C. to 90 ° C., and the concentrated liquid was filtered to obtain 30 kg. Prepared pollack 1kg, kelp 500g, garlic 500g, onion 1kg, leek 500g, radish 1kg into a container and boiled at 100 ℃ for 5 hours, filtered to prepare a concentrated liquid 20kg.
사자발 약쑥 농축액 10㎏과 농축다시액 20㎏를 혼합 후 이를 18℃~22℃ 사이에서 24시간 숙성시켜 사자발쑥 혼합농축액 30ℓ을 제조하였다.
After mixing 10 kg of lion foot wormwood concentrate and 20 kg concentrated liquid, it was aged for 24 hours between 18 ° C. and 22 ° C. to prepare 30 L of lion foot wormwood mixed concentrate.
일반성분General ingredient
사자발 약쑥의 일반성분을 분석한 결과 아래 <표 1>과 같이 나타났다.As a result of analyzing common components of lion foot wormwood, it is shown in <Table 1>.
-강화 사자발 쑥이 일반쑥 보다 성인병 예방에 필요한 비타민 A등의 성분을 더 많이 함유
-Fortified lion foot wormwood contains more ingredients such as vitamin A for preventing adult diseases
숙성중인 사자발 약쑥 혼합 농축액으로 제조된 양념 고추장의 관능검사 하였으며, 이때 인천시 강화군 삼성리 부녀 회원 및 김포 대학 학생을 대상으로 실시 하였으며, 측정 항목은 색(color), 맛(taste), 향(flavor) 및 전체적인 기호도로 하였고, 관능의 평가는 4단계 평가법 아주 좋음, 좋음, 보통, 나쁨으로 평가하였다The sensory test of seasoned red pepper paste prepared with the mixture of lion foot wormwood, which is ripening, was carried out on the women's members of Samseong-ri, Ganghwa-gun, Incheon, and the students of Kimpo University, and the measurement items were color, taste, flavor and Overall preference was evaluated by sensory evaluation, and sensory evaluation was evaluated as four levels of evaluation: good, good, normal, and bad.
그 결과를 아래의 표2에 나타내었다The results are shown in Table 2 below.
Claims (3)
사자발 약쑥의 기능성 한식소스 제조방법 중 아래와 같은 공정을 특허 청구한다.
- 혼합농축액의 제조 방법에 있어서 사자발 약쑥농축액을 준비하는 제2공정
- 준비한 사자발 약쑥을 5㎝ 간격으로 파쇄한 뒤 용기에 담아 80~90℃의 뜨거운 물(정제수)에 파쇄된 사자발 약쑥이 잠기도록 한 후 여과. 이것을 2~3회 반복하여 사자발 약쑥 농축 제조하는 제3공정
- 제3공정에서 제조한 사자발 약쑥농축액과 제4공정에서 제조한 천연다시액을 혼합한 뒤 이를 18~20℃에서 24시간 숙성하여 혼합농축액을 제조하는 제5공정
- 제5공정에서 제조된 사자발 약쑥 혼합농축액에 고춧가루, 고추장, 된장, 간장, 청국장 등을 혼합하여 기능성 한식소스를 제조하는 제6공정
Patent claim for the following process of manufacturing functional Korean sauce of lion foot wormwood.
-Second step of preparing lion cucurbita concentrate in the preparation method of mixed concentrate
-After crushing the prepared lion foot wormwood at 5cm intervals, put it in a container so that the crushed lion foot wormwood in hot water (purified water) of 80 ~ 90 ℃ is submerged and filtered. Repeat this step 2 ~ 3 times to make concentrated lion foot wormwood
-5th step of preparing mixed concentrate by mixing lion foot wormwood concentrate prepared in the 3rd step and natural liquor prepared in the 4th step and aging them at 18 ~ 20 ℃ for 24 hours
-6th process to prepare functional Korean food sauce by mixing red pepper powder, red pepper paste, doenjang, soy sauce, and cheonggukjang with lion foot wormwood mixed concentrate prepared in step 5
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315279A (en) * | 2013-07-08 | 2013-09-25 | 文山华博贸易有限责任公司 | Millet chilli sauce and production method thereof |
| KR101347320B1 (en) * | 2011-12-05 | 2014-01-02 | 김혜정 | instant hot pepper paste and manufacture method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101347320B1 (en) * | 2011-12-05 | 2014-01-02 | 김혜정 | instant hot pepper paste and manufacture method thereof |
| CN103315279A (en) * | 2013-07-08 | 2013-09-25 | 文山华博贸易有限责任公司 | Millet chilli sauce and production method thereof |
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