KR20140014637A - Manufacturing method of muguennamul maintained green color - Google Patents

Abstract

The present invention relates to a method for making Muknamul with a preserved green color and Muknamul with a preserved green color made by the method and more particularly, to a method for making Muknamul with a preserved green color and Muknamul with a preserved green color made by the method, wherein the method is to make Muknamul by using wild edible greens as materials, and comprises the steps of: blanching the wild edible greens with a saline solution, followed by cooling and then dehydration; primarily roasting the dehydrated wild edible greens, followed by primary grating; secondarily roasting the primarily grated wild edible greens, followed by secondary grating; tertiarily roasting the secondarily grated wild edible greens, followed by tertiary grating; and quaternarily roasting the tertiarily grated wild edible greens, followed by drying. [Reference numerals] (AA) Wild edible greens; (BB) Blanching; (CC) Cooling; (DD) Dehydrating; (EE) Primary roasting; (FF) Primary grating; (GG) Secondary roasting; (HH) Secondary grating; (II) Tertiary roasting; (JJ) Tertiary grating; (KK) Quaternary roasting; (LL) Drying; (MM) Green Muknamul

Description

{Manufacturing method of muguennamul maintained green color}

[0001] The present invention relates to a method for producing an enamel product which maintains a green color, and to a method for producing an enamel product which is produced by the method, and more particularly to a method for producing an enamel product using an acid product as a raw material, blanching) and then dehydrating; Firstly treating the dehydrated acidic substances and keeping them in mind; A step of secondarily treating the above-mentioned primary careful acidic substances and keeping them in mind; A third step of treating the above-mentioned second-worsted wild plants and keeping the third step; And a step of quenching and drying the third careful acidic substance. The present invention also relates to a method for producing greenery-retaining mucilaginous material and a greenery-retaining mucilaginous material produced by the method.

In Gangwon Province, various kinds of wild plants such as stinks, anchovies, gandreas, chrysanthemums, seaweeds, pokies, ducks and infants are being cultivated. These wild plants are concentrated in May and June.

Wild vegetables are mainly consumed for wrapping or frozen and used in restaurants or at home. In addition to these uses, most of the wild plants are dried for storage purposes and made into muguennamul for consumption during periods when no wild plants are produced.

It is called as an herb that is usually eaten as a seasoned meal of the first month of the New Year, which is made by boiling various herbs that have been dried in the previous year, ) Or Jinjae (菜 食) is called.

The traditional method of making the silkworms is to boil them in boiling water, cool them in cold water, and then dry them under sunlight. During the drying of the sun, the hands are smoothed as if washing their clothes by hand, so that the texture of the wild plants is softened and rounded leaves are rolled to form lumps so that they are not easily broken during storage and circulation.

The silkworms prepared by this method take 2 ~ 5 days depending on the weather from the decanter of the wild plants to the completion of drying, and the dark color of the silkworms becomes black due to the long period of preparation of the silkworms, Occurs. Also, when insufficient attention is paid to the silkworms, the silkworms do not curl up well, so that they do not show their apparent appearance, and there is a problem that they are shattered during storage and storage. Due to these appearance and quality reasons, consumers are perceiving silkworms as low quality products, and the consumption of silkworms is also limited to consumption mainly around sunshine.

The present invention solves such problems of appearance and quality, and aims to manufacture a high-quality reticulum which can stimulate consumers' purchasing desires.

The present invention relates to a method for producing acid water, comprising the steps of: blanching an acidic matter with a saline solution; Firstly treating the dehydrated acidic substances and keeping them in mind; A step of secondarily treating the above-mentioned primary careful acidic substances and keeping them in mind; A third step of treating the above-mentioned second-worsted wild plants and keeping the third step; And a step of quenching the above-mentioned third pickling and drying and then drying, so as to maintain a green color and to soften the mesenchyme tissue and to form a lump so that the silk is rounded It is possible to improve the appearance and to shorten the manufacturing time of the silkworm, thereby preventing odor, changes in the components of the wild-caught fish, contamination by microorganisms, and the like, thereby improving the quality of the silkworm.

As a prior art related to the present invention, Korean Patent Laid-Open Publication No. 2001-0014481 discloses a method of immersing fresh herb plants in a saline solution having a concentration of 5 wt% or more, a saccharide solution having a concentration of 5 wt% And then salting and / or drying to show the salting herb and / or the drying herb which maintains the unique hue and aroma of the herb plant.

However, the prior art is different from the present invention in that the technical features of the present invention are different from each other and thus the inventions have different configurations.

It is an object of the present invention to provide a method for producing an enamel which maintains a green color.

It is another object of the present invention to provide a green-keeping mucilage prepared by the above-mentioned method.

The present invention aims to improve the color, appearance, and quality of the traditional silkworms.

The present invention relates to a method for producing an ash-based product using an acid phosphorus as a raw material, comprising the steps of: blanching the acid phosphorus with a saline solution; Firstly treating the dehydrated acidic substances and keeping them in mind; A step of secondarily treating the above-mentioned primary careful acidic substances and keeping them in mind; A third step of treating the above-mentioned second-worsted wild plants and keeping the third step; And a fourth step of quenching and drying the above-mentioned acidic matters of the third nature. The method of manufacturing an azalea which maintains greenness can be provided.

The present invention can provide an greenery-retaining silk prepared by the above-mentioned method.

In the present invention, the method of manufacturing the silk retaining green is capable of rapid water removal and molding in the spherical form by control of the living body's living body water by the blanching treatment using the saline solution, and the repetition of the silk and remarks. As a result, it is possible to develop as a general foodstuff which can be consumed and consumed at any time and place, at any time and at a specific place, and it will be possible to carry out its role as a special product of Korea which can not be found in other countries , It can be expected to play a central role in the globalization of Korean food in the future.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
Fig. 2 (a) is a photograph showing the sea anemone prepared in Example 4-5, Fig. 2 (b) is a photograph showing the sea anemia prepared in Example 5-5, This is the picture shown.
3 is a photograph showing the silkworm prepared by the conventional manufacturing method (the upper part of FIG. 3 is the sea anemone prepared in Comparative Example 1, the lower left part of FIG. 3 is the sea anemone prepared in Comparative Example 2, Which is the infant's acorn produced in Comparative Example 3).
Fig. 4A is a photograph showing the sea anchovy prepared in Example 4-5 (right picture) and the sea anchovy prepared in Comparative Example 1 (left picture) into water.
FIG. 5A is a photograph of each of the silk prepared in Example 4-5, Example 5-5, and Example 6-5 when it was added to water (the upper part of FIG. 5A shows the sea anchovy prepared in Example 4-5) Water, the lower left of FIG. 5A is the water-borne azalea prepared in Example 5-5, and the lower right of FIG. 5A is the water of the infant's acorn prepared in Example 6-5)
FIG. 5B is a photograph showing the case where the acuminate prepared by the conventional method in Comparative Examples 1 to 3 is referred to as water (the top of FIG. 5B is the water of the sea anchovy prepared in Comparative Example 1, and the bottom left of FIG. The sea anemia prepared in Example 2 is referred to as water, and the bottom right of Fig. 5B is referred to as water in infant acorn prepared in Comparative Example 3).

The present invention shows a method for producing an encapsulant that maintains a green color.

The present invention relates to a method for producing an ash-based product comprising an acidified product, comprising the steps of: blanching the acidified product with a saline solution; Firstly treating the dehydrated acidic substances and keeping them in mind; A step of secondarily treating the above-mentioned primary careful acidic substances and keeping them in mind; A third step of treating the above-mentioned second-worsted wild plants and keeping the third step; And a fourth step of quenching and drying the above-mentioned acidic matter of the third note (see Fig. 1).

As an example of the present invention, as an example of the present invention, acid bacteria are blanched in a saline solution having a concentration of 1 to 7% at 95 to 105 캜 for 30 seconds to 5 minutes, and then put into purified water at 0 to 20 캜 for 1 to 3 times. Then dewatering to lower the moisture content to 70-80%; First dehydrating the dehydrated acidic matter at 170 to 220 캜 for 5 to 15 minutes and keeping the initial temperature for 5 to 15 minutes; Secondarily treating the above-mentioned primary acid bacteria at 140-170 ° C for 5-15 minutes and taking second care for 5-15 minutes; Treating the above-mentioned second-worsted wild-type plant at a temperature of 110 to 140 캜 for 5 to 15 minutes for 3 to 5 minutes and for 3 to 5 minutes; And the above-mentioned three-order acidic products are subjected to quenching for 30 to 60 minutes at 110 to 140 캜 and hot air drying for 5 to 60 minutes at 50 to 80 캜 or cold air drying for 5 to 60 minutes at 20 to 50 캜 And a drying step of drying the green color.

In the above, the offspring may be an offspring using leaves.

In the above, the wild plants may be wild plants using any one or more of leaves selected from the group consisting of anchovy, anchovy, gonads, infants, gondolas, chrysanthemums,

In the above, blanching can be carried out by using a dextrin aqueous solution instead of a saline solution in the case of blanching the acidic substance.

In the above process, blanching can be carried out using a dextrin aqueous solution having a concentration of 5 to 15% instead of a saline solution.

In the above, blanching can be carried out by using a 10% aqueous solution of dextrin instead of a saline solution in the case of blanching the acidified product.

In the above, blanching can be carried out by using an aqueous solution of maltodextrin instead of a saline solution in the case of blanching the acid bacteria.

In the above process, blanching can be carried out using an aqueous solution of maltodextrin at a concentration of 5 to 15% instead of a saline solution.

In the above, blanching can be carried out using a 10% concentration of maltodextrin aqueous solution instead of a saline solution in the case of blanching the wild-type plant.

The method for producing the silk retaining green of the present invention may further include a low-frequency treatment process on the acid bacteria before blanching the acid bacteria.

As an example of the low-frequency treatment process, low-frequency waves having a frequency of 100 Hz to 5 kHz may be irradiated to the acidic bacteria for 1 to 3 hours before blanching the acid bacteria.

As another example of the low-frequency treatment process, the low-frequency component of the 2.5 kHz frequency can be irradiated to the acid bacteria for 2 hours before blanching the acid bacteria.

In order to attain the object of the present invention, it is preferable to provide a method for producing an enamel which maintains greenness under the above-mentioned conditions.

The present invention includes a green-keeping silk prepared by the above-mentioned method of producing an ash-preserving greenery.

In the above, the silkworm can be obtained from wild plants using leaves.

In the above, the silkworm can be obtained from wild vegetables using any one or more leaves selected from the group consisting of anchovy, anchovy, gonadal, infant, gentian, chrysanthemum, mandarin,

Hereinafter, the content of the present invention will be described in detail through Experimental Examples, Examples, Comparative Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Experimental Example 1> Moisture control of living organisms by blanching treatment

(1) 100 g of ginger was added to 10 times as much saline weight as the weight of the ginger, and the ginger was blunted at 100 ° C for 1 minute. The water content (%), hardness (g / cm ² ), chromaticity (A value), yellowness (b value)), and the results are shown in Table 1 below.

At this time, saline solution of 0 ~ 7% concentration was used as saline solution.

Changes in Characteristics of Bamboo Seaweed by Bleaching by Salt Concentration sample moisture
content(%) Hardness
(g / cm2) Chromaticity L a b Anthrax 90.0 8689 34.3 -10.9 26.4 Blanching 0% 86.4 16265 27.8 -13.7 26.5 One% 87.1 14428 32.5 -14.7 26.9 3% 83.0 16374 31.1 -13.4 25.4 5% 78.4 16287 29.5 -12.9 25.6 7% 74.8 18031 28.6 -12.2 22.2

(%), Hardness (g / cm &lt; ² &gt;), chromaticity (lightness (L value), and redness) of 100% (A value), yellowness (b value)), and the results are shown in Table 2 below.

At this time, saline solution of 0 ~ 7% concentration was used as saline solution.

Changes in Characteristic of Anchovy by Bleaching by Salt Concentration sample moisture
content(%) Hardness
(g / cm2) Chromaticity L a b Anthrax 86.3 12510 33.7 -11.7 29.6 Blanching 0% 89.3 14229 29.4 -15.2 31.1 One% 88.6 14509 28.0 -13.9 27.9 3% 87.3 11570 27.3 -14.1 26.4 5% 83.7 16571 28.4 -13.8 27.1 7% 83.2 14207 30.6 -12.9 26.8

(3) 100 g of gonads were added to 10 times as much saline weight as the weight of the gonads and subjected to blotting at 100 ° C for 1 minute. Afterwards, the water content (%), hardness (g / cm ² ), chromaticity (A value), yellowness (b value)), and the results are shown in Table 3 below.

At this time, saline solution of 0 ~ 7% concentration was used as saline solution.

Characteristic change of gonads by blanching by salt concentration sample moisture
content(%) Hardness
(g / cm2) Chromaticity L a b Ghidra organism 91.5 6209 32.4 -7.9 11.5 Blanching 0% 91.7 16643 26.1 -14.7 27.3 One% 90.9 15303 26.5 -13.8 26.5 3% 88.1 20992 24.0 -13.4 23.7 5% 86.3 18639 24.8 -14.0 26.3 7% 85.0 18444 25.6 -13.7 29.3

As shown in Tables 1 to 3, as the concentration of saline to be used for blanching the acidic products of the sea anchovy, the sea anemone, and the sea anemone was increased, that is, as the concentration of salt was increased, the water content also decreased after the blotting, It can be deduced that the weight of the wild plants is considerably reduced. Therefore, it is possible to control the moisture content and dehydration weight of the wild plants sufficiently by blotting the wild plants with salt. In addition, the a value of the redness in the chromaticity charts of Tables 1 to 3 is lower in the acidified substance blotted than that of the wild-caught body, so that the greenness is getting wider.

&Lt; Example 1-1 >

1000 g of gondre was blanched for 1 minute at 100 ° C in a 3% saline solution, and then cooled twice with cold water at 10 ° C to be cooled, and then dehydrated to have a water content of 80%.

The dehydrated gondra was subjected to primary sonication at 200 ° C for 10 minutes and primary treatment for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were subjected to quenching for 30 minutes at 110 ° C, followed by hot air drying at 65 ° C for 20 minutes to prepare an encapsulant.

&Lt; Example 1-2 >

1000 g of gondre was acidified with 5% strength saline solution at 100 캜 for 1 minute, and quenched was not used.

<Example 2-1>

1000 g of the infant were blunted at 100 ° C for 1 minute with 3% saline solution, and then cooled twice at 10 ° C, cooled, and dehydrated to a moisture content of 80%.

The dehydrated infant was subjected to primary sonication at 200 ° C for 10 minutes and primary treatment for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were hot-air dried at 65 ° C for 20 minutes to prepare an escarch.

&Lt; Example 2-2 >

An embcention was prepared in the same manner as in Example 2-1, except that 1000 g of the infant was blanched at 100 ° C for 1 minute with a 5% strength saline solution.

<Example 3>

1000 g of ganoderma lucidum was blanched at 100 ° C for 1 minute with a 3% saline solution, and then cooled twice at 10 ° C. The mixture was cooled and dehydrated to a moisture content of 80%.

The dewatered dunnage was subjected to first sonication at 200 DEG C for 10 minutes and first treatment for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were hot-air dried at 65 ° C for 20 minutes to prepare an escarch.

&Lt; Test Example 1 >

The changes in the weights of the acidulants according to each of the silkworm production processes were measured for the silkworms prepared in Examples 1-1, 1-2, 2-1, 2-2, and 3, Are shown in Table 4 below.

Changes in weight of silkworms by manufacturing process (unit: g) process Gondola (g) Infant (g) Gondola (g) Example 1-1 Examples 1-2 Example 2-1 Example 2-2 Example 3 Wild vegetable 1000 1000 1000 1000 1000 dehydration 655 638 727 759 552 1st round 521 485 572 563 391 2nd round 405 388 445 419 286 3rd round 327 284 355 326 223 Fourth round 170 - - - - hot air dry 119 111 121 126 112

As can be seen from the results in Table 4, it can be seen that dehydration after blanching 1000 g of wild plants, weight reduction of 240 to 450 g is obtained. When the third smelting process is completed, weight loss of 645 ~ 777g is generated, and it is found that the water can be effectively removed by repeating the smoldering and remembrance work. It was found that the blanching treatment using saline solution and the recycling of silkworms and reminiscence can efficiently remove the moisture of the wild plants in a short time because the work is completed within 3 hours from the blanching treatment to the drying.

&Lt; Example 4-1 >

1000 g of Ganoderma lucidum as a wild plant was blanched at 100 ° C for 1 minute with 1% concentration of saline solution, and then cooled twice at 10 ° C in cold water, followed by dehydration so as to have a water content of 80%.

The dehydrated scallops were subjected to primary scouring at 200 ° C for 10 minutes and primary scouring for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were quenched for 30 minutes at 110 ° C, and then cooled and dried at 25 ° C for 40 minutes to prepare an encapsulant.

&Lt; Example 4-2 >

The silkworms were prepared in the same manner as in Example 4-1, except that 1000 g of Ganoderma lucidum was blunted with a 2% saline solution at 100 ° C for 1 minute.

<Example 4-3>

An olive oil was prepared in the same manner as in Example 4-1, except that 1000 g of ganoderma lucidum was blended in a 3% saline solution at 100 ° C for 1 minute.

<Example 4-4>

An enamel was prepared in the same manner as in Example 4-1, except that 1000 g of Ganoderma lucidum as a wild plant was blunted at 4 ° C in a saline solution at 100 ° C for 1 minute.

<Example 4-5>

An enamel was prepared in the same manner as in Example 4-1, except that 1000 g of Ganoderma lucidum as a wild plant was blended in a 5% strength saline solution at 100 캜 for 1 minute.

FIG. 2A shows the above-prepared persimmon leaves.

<Example 4-6>

An olive oil was prepared in the same manner as in Example 4-1, except that 1000 g of Ganoderma lucidum was blunted with a 6% saline solution at 100 ° C for 1 minute.

<Example 4-7>

An enamel was prepared in the same manner as in Example 4-1, except that 1000 g of Ganoderma lucidum was blunted with saline solution at 7% concentration at 100 캜 for 1 minute.

&Lt; Example 5-1 >

1000 g of aquatic fishes were blanched for 1 minute at 100 ° C in 1% saline solution, and then cooled in cold water at 10 ° C for 2 hours. After cooling, the water was dehydrated to a moisture content of 80%.

The dehydrated odor was subjected to a first boiling at 200 DEG C for 10 minutes and a first boiling treatment for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were quenched for 30 minutes at 110 ° C, and then cooled and dried at 25 ° C for 40 minutes to prepare an encapsulant.

&Lt; Example 5-2 >

An enamel was prepared in the same manner as in Example 5-1, except that 1000 g of the aquarium fish was blended for 1 minute at 100 캜 with a 2% saline solution.

&Lt; Example 5-3 >

An enamel was prepared in the same manner as in Example 5-1, except that 1000 g of a wild anchovy was blended in a 3% saline solution at 100 캜 for 1 minute.

&Lt; Example 5-4 >

An enamel was prepared in the same manner as in Example 5-1, except that 1000 g of Ajijisan as a wild-type was blended with a 4% saline solution at 100 캜 for 1 minute.

<Example 5-5>

An enamel was prepared in the same manner as in Example 5-1, except that 1000 g of the aquarium fish was blanched at 5 ° C in a saline solution at 100 ° C for 1 minute.

2b shows the sea anemia prepared above.

&Lt; Example 5-6 >

The silkworms were prepared in the same manner as in Example 5-1, except that 1000 g of Ajiazaki was blunted with a 6% saline solution at 100 ° C for 1 minute.

<Example 5-7>

An enamel was prepared in the same manner as in Example 5-1, except that 1000 g of a wild anchovy was blended in a saline solution of 7% concentration at 100 DEG C for 1 minute.

&Lt; Example 6-1 >

1000 g of the infant was blunted with 1% concentration of saline solution at 100 ° C for 1 minute, then cooled twice at 10 ° C, cooled, and dehydrated to a moisture content of 80%.

The dehydrated infant was subjected to primary sonication at 200 ° C for 10 minutes and primary treatment for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were quenched for 30 minutes at 110 ° C, and then cooled and dried at 25 ° C for 40 minutes to prepare an encapsulant.

&Lt; Example 6-2 >

The silkworms were prepared in the same manner as in Example 6-1, except that 1000 g of the infant was blunted with a saline solution of 2% concentration at 100 캜 for 1 minute.

&Lt; Example 6-3 >

An embcention was prepared in the same manner as in Example 6-1, except that 1000 g of infant juice was blended for 1 minute at 100 ° C with a 3% saline solution.

<Example 6-4>

The silkworms were prepared in the same manner as in Example 6-1, except that 1000 g of infant seeds were blunted at 4 ° C in a saline solution at 100 ° C for 1 minute.

&Lt; Example 6-5 >

The silkworms were prepared in the same manner as in Example 6-1, except that 1000 g of infant seeds were blended in a 5% strength saline solution at 100 ° C for 1 minute.

The infant acorn prepared as described above is shown in FIG. 2C.

&Lt; Example 6-6 >

The silkworms were prepared in the same manner as in Example 6-1, except that 1000 g of Ajiazaki was blended in a 6% saline solution at 100 DEG C for 1 minute.

<Example 6-7>

The silkworms were prepared in the same manner as in Example 6-1, except that 1000 g of infant seeds were blunted with saline solution at 7% concentration at 100 캜 for 1 minute.

&Lt; Comparative Example 1 &

The following method was used to prepare an enriched sea urchin shell.

1000g of ginger was poured into 3kg of purified water and blunted at 100 ° C for 1 minute and then put into cold water at 10 ° C for 2 times and cooled.

After cooling, the ginger was sun dried for 24 hours under the sun. During the drying, the hands were rubbed with the hands as if washing the clothes with hands.

3 shows a photograph of the staphylococcus aureus prepared by the conventional method in the above.

Comparative Example 2

The crude azalea was prepared by the following conventional method.

1000g of chrysanthemum was placed in 3kg of purified water, blunted at 100 ° C for 1 minute, and then cooled in cold water at 10 ° C for 2 times.

After cooling, the anchovy was dried in the sun for 24 hours under sunlight. During the drying of the sun, the silkworms were prepared by hand-rubbing the hands as if washing their clothes with hands.

A photograph of the seaweed encasement prepared by the conventional method is shown in FIG. 3 (lower left silt in FIG. 3).

&Lt; Comparative Example 3 &

The infant acorns were prepared by the following conventional method.

1000 g of infant were placed in 3 kg of purified water, blunted at 100 ° C for 1 minute, and cooled twice at 10 ° C in cold water.

After cooling, infants were sun dried for 24 hours under sunlight. During this time, inflorescence incubation was carried out by brushing the hands as if washing clothes by hand during drying.

3 shows a photograph of the sea urchin shellfish prepared by the conventional method, as shown in the lower right silkworm of FIG.

&Lt; Test Example 2 > A comparison between an old mushroom and a traditional mushroom by a new manufacturing method

(See Figs. 2A to 2C) prepared in the method of the present invention in Examples 4-5, 5-5, and 6-5 have a three-dimensional appearance with a green appearance and a rounded appearance, Have a favorable characteristic. However, according to the conventional method, the mushrooms prepared in Comparative Examples 1 to 3 are brown to black, and the appearance of the mushrooms is disturbed, so that the mushrooms have the characteristics of receiving the external appearance of consumers.

4A, which shows that the sea tangle salt (prepared on the right side of FIG. 4A) prepared in Example 4-5 of the present invention and the sea tangle paste prepared in Comparative Example 1 (shown on the left side of FIG. 4A) 4B, which shows the sea anemia prepared in Example 5-5 (right picture of FIG. 4B) and the sea anemia prepared in Comparative Example 2 (left picture of FIG. 4B) in water, The green color was maintained more clearly than the silkworm produced by the method of the present invention.

On the other hand, even when each of the silt prepared in Example 4-5, Example 5-5, and Example 6-5 of the present invention was referred to as water, the green color remained unchanged (see Fig. 5A) 3, the silk prepared by the conventional method exhibited brown color and lower quality when it was called water (see FIG. 5B). It was found that the silk prepared by the present invention can provide an excellent silk with keeping the green color (The upper part of FIG. 5A is called water in Example 4-5, the lower part of left side of FIG. 5A is the water of the sea urchin prepared in Example 5-5, and the lower right of FIG. 5, the upper part of FIG. 5B is referred to as water, and the lower part of FIG. 5B shows the sea anchovy prepared in Comparative Example 2 as water. 5B Right it is called a youngahja muknamul produced in Comparative Example 3 in water.)

&Lt; Example 7-1 >

1000 g of the wild deer was blunted at 100 ° C for 1 minute with a dextrin solution of 10% concentration, cooled twice at 10 ° C, cooled, and dehydrated to a moisture content of 75%.

The dehydrated odor was subjected to a first boiling at 200 DEG C for 10 minutes and a first boiling treatment for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were quenched for 30 minutes at 110 ° C, and then cooled and dried at 25 ° C for 40 minutes to prepare an encapsulant.

&Lt; Example 7-2 >

An excipient was prepared in the same manner as in Example 7-1 except that 15% concentration of maltodextrin solution was used instead of 10% concentration of dextrin solution.

<Example 8-1>

The low - frequency treatment was carried out by irradiating 1000g of Ganoderma lucidum with the low - frequency of 500Hz frequency for 2 hours.

1000 g of the low-frequency treated sea anther were blanched with a 5% saline solution at 100 ° C for 1 minute, cooled twice at 10 ° C, cooled, and dehydrated to a moisture content of 75%.

The dehydrated scallops were subjected to primary scouring at 200 ° C for 10 minutes and primary scouring for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were subjected to quenching for 30 minutes at 110 ° C, followed by hot air drying at 65 ° C for 30 minutes to prepare an encapsulated product.

&Lt; Example 8-2 >

A silk jelly was prepared in the same manner as in Example 8-1, except that low-frequency treatment of irradiating 1000 g of Ganoderma lucidum with a low frequency of 1 kHz frequency for 2 hours was conducted.

&Lt; Example 8-3 >

A silk jelly was prepared in the same manner as in Example 8-1, except that low-frequency treatment was performed by irradiating 1000 g of Ganoderma lucidum with a low frequency of 3 kHz for 2 hours.

&Lt; Example 8-4 >

A silk jelly was manufactured in the same manner as in Example 8-1, except that low-frequency treatment was performed by irradiating 1000 g of Ganoderma lucidum with a low frequency of 5 kHz for 2 hours as a wild plant.

&Lt; Example 9 >

1000 g of aquarium fish was subjected to low frequency treatment to irradiate low frequency at 3 kHz frequency for 2 hours.

1000 g of the low-frequency treated seaweed was blended with a 5% strength saline solution at 100 ° C for 1 minute, cooled twice at 10 ° C, cooled, and dehydrated to a moisture content of 75%.

The dehydrated odor was subjected to a first boiling at 200 DEG C for 10 minutes and a first boiling treatment for 10 minutes.

The above-mentioned primary wild plants were subjected to a secondary treatment at 155 캜 for 10 minutes and a secondary treatment for 10 minutes.

The above-mentioned secondary wild plants were subjected to tertiary digestion at 130 DEG C for 10 minutes and tertiary digestion for 10 minutes.

The above-mentioned three-year-old wild plants were subjected to quenching for 30 minutes at 110 ° C, followed by hot air drying at 65 ° C for 30 minutes to prepare an encapsulated product.

&Lt; Example 10 >

An excipient was prepared in the same manner as in Example 9, except that 1000 g of ghdrell was used instead of 1000 g of anchovy as a wild plant.

<Example 11>

An excipient was prepared in the same manner as in Example 9, except that 1000 g of inflorescences were used instead of 1000 g of the persimmon as wild plants.

&Lt; Example 12 >

An excipient was prepared in the same manner as in Example 9, except that 1000 g of kangaroo was used instead of 1000 g of aquatic vegetation.

&Lt; Example 13 >

The method of Example 9 was repeated except that 1000 g of tamarind was used instead of 1000 g of azalea as a wild plant.

&Lt; Example 14 >

An excipient was prepared in the same manner as in Example 9, except that 1000 g of the crude oil was used instead of 1000 g of anchovy as a wild plant.

&Lt; Example 15 >

The same method as in Example 9 was used to prepare an etchant.

&Lt; Example 16 >

An eggplant was prepared using the same method as in Example 9, except that 1000 g of poker instead of 1000 g of wild fish was used.

&Lt; Test Example 3 >

Each of the silk sprouts prepared in Example 7-1, Example 7-2, Example 8-1, Example 8-2, Example 8-3, Example 8-4 and Examples 9 to 16 Was visually measured. The results are shown in Table 5 below. &Lt; tb &gt; &lt; TABLE &gt;

Whether color is color for an aspen Silence color Example 7-1 Overall green. Example 7-2 Overall green. Example 8-1 Overall green. Example 8-2 Overall green. Example 8-3 Overall green. Examples 8-4 Overall green. Example 9 Overall green. Example 10 Overall green. Example 11 Overall green. Example 12 Overall green. Example 13 Overall green. Example 14 Overall green. Example 15 Overall green. Example 16 Overall green.

* In Table 5, the color of the silkworms was determined by describing the degree of color of each silphene on the panel of 30 panelists.

Examples 7-1, 7-2, 8-1, 8-2, 8-3, 8-4, and 9-16 of the present invention It was found that the silkworms generally maintained green, so that it is possible to give a fresh feeling to the consumers as compared with the respective color and / or black silkworms prepared by the conventional method, and it is found that the silkworms have an excellent effect on the product characteristics.

Although the present invention has been described with reference to the preferred embodiments, examples, comparative examples and test examples, it should be understood by those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention as defined in the appended claims. It will be understood that various modifications and changes may be made in the present invention.

In the present invention, the method of manufacturing the silk retaining green is capable of rapid water removal and molding in the spherical form by control of the living body's living body water by the blanching treatment using the saline solution, and the repetition of the silk and remarks. As a result, it is possible to develop as a general foodstuff which can be consumed and consumed at any time and place, at any time and at a specific place, and it will be possible to carry out its role as a special product of Korea which can not be found in other countries , It is expected that it will be able to play a central role for globalization of Korean food in the future, so it is possible to be used in industry.

Claims (6)

In the manufacturing method of the mussels made from wild vegetables,
Blanching the acidified material with a saline solution, cooling, and then dehydrating;
Firstly treating the dehydrated acidic substances and keeping them in mind;
A step of secondarily treating the above-mentioned primary careful acidic substances and keeping them in mind;
A third step of treating the above-mentioned second-worsted wild plants and keeping the third step; And
The method of manufacturing green soybean sprouts, characterized in that it comprises the step of the fourth treatment of the above-mentioned wild herbs of the fourth step and drying. The method of claim 1,
Blanched wild vegetables with saline solution of 1 ~ 7% concentration at 95 ~ 105 ℃ for 30 seconds ~ 5 minutes, and then cooled in cold water of 0 ~ 20 ℃ for 1 ~ 3 times, and then water content is 70 ~ 80 Dehydrating to%;
First dehydrating the dehydrated acidic matter at 170 to 220 캜 for 5 to 15 minutes and keeping the initial temperature for 5 to 15 minutes;
Secondarily treating the above-mentioned primary acid bacteria at 140-170 ° C for 5-15 minutes and taking second care for 5-15 minutes;
Treating the above-mentioned second-worsted wild-type plant at a temperature of 110 to 140 캜 for 5 to 15 minutes for 3 to 5 minutes and for 3 to 5 minutes; And
The above-mentioned three-order acid bacteria are subjected to quenching for 30 to 60 minutes at 110 to 140 캜, followed by hot air drying at 50 to 80 캜 for 5 to 60 minutes or drying with cold air drying at 20 to 50 캜 for 5 to 60 minutes &Lt; / RTI &gt; wherein the method comprises the steps of: The method of claim 1,
Wherein the wild vegetable is at least one selected from the group consisting of an aura of a sea anemone, a sea anemone, a gonad, a young infant, a gondola, a tongue, a seaweed, a seaweed, and a poker. The method of claim 1,
Characterized in that a dextrin aqueous solution or a maltodextrin aqueous solution is used instead of the saline solution. The method of claim 1,
Further comprising a low-frequency treatment step of irradiating low-frequency waves of a frequency of 100 Hz to 5 kHz to the acid bacteria for 1 to 3 hours before blanching the wild-type plants. The green sprouts which maintain the green color manufactured by the method of any one of Claims 1-5.

Images