KR20150141098A - Method for manufacture of allium hookeri composition comprising allium hookeri powder or allium hookeri extracts and allium hookeri composition and method for manufacture of functional soybean paste using allium hookeri composition - Google Patents

Abstract

Disclosed is a method for manufacturing an Allium hookeri composition containing Allium hookeri powder or Allium hookeri extracts. The method for manufacturing the Allium hookeri composition containing the Allium hookeri powder or the Allium hookeri extracts may include the following steps: a) a step of assorting obtained Allium hookeri; b) a step of removing moisture from the surface of leaves, roots, and rachis of the obtained and assorted Allium hookeri; and c) a step of obtaining the Allium hookeri extracts by processing the roots, leaves, and rachis that passed through the moisture removal step, or a step of processing the Allium hookeri into powder by drying the entire Allium hookeri including the roots and leaves. The present invention can manufacture the Allium hookeri composition having active ingredients of Allium hookeri, and can therefore manufacture fermented soybean paste, soy sauce, red pepper paste, ground fermented soybeans, etc. by using the Allium hookeri composition, and thereby allowing users to ingest the active ingredients of the Allium hookeri from various foods.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing a three-component composition including a triple-powder or a three-component extract, a triple-layer composition thereof, and a method for producing a functional derivative using the same. BACKGROUND ART PASTE USING ALLIUM HOOKERI COMPOSITION}

More particularly, the present invention relates to a method for producing a triple-component composition containing a triple-component powder or a triple-component extract, The present invention relates to a method for preparing a triple-component composition comprising a triple-leaf powder or a triple-leaf extract which can easily ingest a useful ingredient of a triple-leaf by using various compositions, such as miso, kochujang, And a manufacturing method thereof.

It is generally known as allium hookeri, a plant whose name is allium hookeri. It grows in the highlands of 1400-4200m above sea level at the edge of the Himalayas. It is called root leek in Myanmar and Bhutan. And the taste is said to be similar to a young ginseng, so it is called "Samchee" or because it has three flavors such as bitter taste, sweet taste, and spicy taste.

It is known that these three kinds of vegetables have abundant vitamins A, C, calcium, iron, etc., and the sulfur component which is effective for blood circulation improvement and anti-cancer action is six times as much as garlic. The sulfur component of the tea leaf is antioxidant and has strong anti-cancer action. It contains fibrin, clears blood, promotes bowel movement, relieves pain and relieves inflammation, and also has various kinds of skin diseases, It is also known to have an effect on diabetes, inhibit cholesterol synthesis and thrombolytic action, and it is known that the roots of the tubers can be eaten raw or destroyed even when cooked. Also, you can chew food, and you can also use it as a variety of foods to suit the taste of Korean people, such as mushrooms, triple kimchi, and samcheonjeon.

A variety of functional food products using such a three-sided biscuit have been proposed.

As a prior art, Korean Patent Laid-Open Publication No. 10-2014-0036822 (Laid-open date: 2014.03.26) discloses a method for producing an anticancer functional composition using a triple sheath, an anticancer functional composition using the triac, Korean Patent No. 10-1222662 (Registration Date: 2013.01.09) discloses a method for producing a triple-leaf powder for meat sauce, a meat sauce containing the triple-leaf powder, and a meat sauce prepared using the meat sauce And a method for producing a triangulated japonica is disclosed in Korean Patent No. 10-1259037 (registered on Apr. 23, 2013).

However, the above-described prior arts do not provide a means for efficiently and frequently ingesting a variety of potable plants. In other words, there was a problem that Korean people were not able to develop a variety of foods such as miso, kochujang, chungkukjang, soy sauce, etc., which can easily access the three kinds of leaves or their active ingredients.

. Korean Patent Laid-Open No. 10-2014-0036822 (Published on 2014.03.26) . Korean Registered Patent No. 10-1222662 (Registration date: 2013.01.09) . Korean Registered Patent No. 10-1259037 (Registered on March 23, 2013)

It is an object of the present invention to provide a trivalent composition having an active ingredient of a triptych and to provide a means by which such a trivalent composition can be used to produce soybean paste, i.e., miso, kochujang, soy sauce,

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to at least partially solve the problems in the conventional arts. It can be understood.

The object is achieved according to the present invention by a method comprising the steps of: a) sorting a collected trilobate; b) a dewatering step to remove the moisture from the roots, leaves, and flower beds of the picked and selected triplets; And c) processing the roots or roots, leaves, and flower buds of the triplets that have undergone the water removal step to obtain a triplet extract, or drying the entire triplet including roots and leaves to form a powder. A powder or a triple extract.

In step b), roots, leaves, and flower buds of the picked and selected triangles are put into a spinneret, and then the spinneret is rotated to remove water. The spinneret is rotated at 50 - 200 rpm, The work is repeated two or three times after changing the position of the truss after the completion of the work, and the work can be naturally dried in the shade when the work is completed.

In the step c), when the tubular extract is obtained, the roots of the tubers which have undergone the water removal step are put into a squeeze box and then pressurized at room temperature to obtain a tubular juice, or the tubular juice is heated to 50 - 70 캜 And heating the mixture at low temperature for 1 to 5 hours to remove water contained in the triple-layered juice to obtain a water-removed triple-layered juice.

In the step c), when the tubular extract is obtained, the root of the tubers which have undergone the water removal step is cut into three, then the branched tubuli root, the yellow sugar or the brown sugar is mixed at 5: 5, sealed, A triple fermentation step; And removing the triple root when the triple fermentation step is completed.

In the step c), when the triplex is dried and processed into a powder, the whole triplex including roots and leaves of the triplex can be heat-dried or lyophilized to be powdered.

This object is achieved according to the invention by a triple composition comprising a triple-powder or triple extract, characterized in that it is produced by a process for the preparation of a triple-composition comprising a triple-powder or triple extract according to the invention.

The above object can be accomplished by a method for producing soy sauce comprising: a meju-forming step of sorting and washing soybeans, boiling and boiling soybeans to form meju; A dried fermentation step of drying and fermenting Meju formed in the meju-forming step using rice straw; The Meju prepared in the dry fermentation step is poured into a container containing a jar and poured with salt water for aging, wherein 70 to 90% by weight of salt water, 10 to 30% by weight of the triple composition comprising the triple- A step of immersing the mixed salt mixture into a meju; Separating the aged meju from the salt mixture in the soaking step; And a step of fermenting the separated meju in a jar to obtain a soybean paste to obtain soy sauce, and a step of obtaining a soy sauce by finely dividing a salt mixture of meju into a soy sauce mixture. .

The dry fermentation step may be repeated for 2 to 20 times by spraying a liquid tertiary composition onto the surface of the meju and drying and fermenting the same.

The above object can be accomplished by a method for producing soy sauce comprising: a meju-forming step of sorting and washing soybeans, boiling and boiling soybeans to form meju; A dried fermentation step of drying and fermenting Meju formed in the meju-forming step using rice straw; And the Meju prepared in the dry fermentation step is crushed with a powder, followed by mixing Meju flour, starch syrup or malt with the red pepper powder to prepare a mixture of kochujang, wherein 80 to 95% by weight of the kochujang mixture, The present invention relates to a method for preparing a functional soybean cake using a triple composition, which comprises mixing 5 to 20% by weight of a triple-cake composition containing a triple extract, and then aging the mixture into a container containing a jar to obtain a red pepper paste. do.

The above object of the present invention can be achieved by a method for producing soy sauce, comprising the steps of: selecting, washing and boiling the soybeans, cooling the boiled soybeans, adding the fungi to the fermented soybeans at a temperature of 20 to 50 ° C, Is mixed with 5 to 10% by weight of the triangular cake composition comprising the triangular or trihedral extract according to claim 6, and then fermented to obtain a cheonggukjang.

According to the present invention, it is possible to produce a triple-composition having an active ingredient of a triple slice, so that such a triple-composition can be used to produce miso, soy sauce, red pepper paste, chongkukjang, etc., It is possible to provide an effect that can be easily ingested.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart for explaining a method for producing a triple composition according to the present invention. FIG.
FIG. 2 is a schematic flow chart for explaining a method for producing a functional soybean using a triangular composition using the triangular composition according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, the well-known functions or constructions are not described in order to simplify the gist of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart for explaining a method for producing a triangular composition according to the present invention;

1, a method for manufacturing a triangular-shaped composition comprising a triple-leaf powder or a triple-pleated extract according to the present invention will be described.

The tubular composition comprises a sorting step (S1) for sorting collected tubers, a water removing step (S2) for removing moisture on the surfaces of roots, leaves, and flower buds collected from the selected tubers, Or roots and leaves and peduncles to obtain a tuberous extract, or drying the entire triplet including roots and leaves to produce a powder.

In the sorting step (S1), after removing the foreign matter, dead leaves or roots on the sampled three-piece picked up, it is cleaned with purified water to remove fine particles including soil, dust and bacteria on the roots and leaves.

In order to remove moisture from the roots and leaves of the tubers which have been subjected to the water removal step (S2) and the selection step, it may be natural drying in the shade, but since it takes much time for natural drying, Remove the water. In other words, the roots, leaves, and flower buds collected and selected and washed were added to the spinning process, and then the spinning process was rotated to remove the water. The spinning process was rotated at 50 - 200 rpm, Repeat 2 to 3 times to change the position of the truss after turning it on. At this time, if the number of revolutions of the rotator exceeds 200 rpm, the effective component contained in the roots or leaves of the rotisserie leaks to the outside due to the centrifugal force, so that the rotator rotates within 50 - 200 rpm. When spinning is complete, remove the drier naturally in the shade. The drying process using this spinneret can efficiently remove the moisture on the surface of the tiles in a short period of time.

The step (S3) of processing the three-dough to produce the three-dough composition comprises the steps of processing the roots, roots, leaves, and flower buds of the triplets that have undergone the water removal step to obtain a triple- Processing.

This will be discussed in more detail.

When obtaining the tuberous extract, only the root of the tuber which has undergone the water removal step is put into the squeeze box, and then pressurized at room temperature to obtain the tuber juice. At this time, the triple-cup juice extracted from the squeeze box can be used as a triple-composition.

Then, the triangular juice obtained by the above-mentioned process is heated at a low temperature of 50 to 70 ° C for 1 to 5 hours to remove water contained in the triple-juice to obtain a water-removed triple-juice. At this time, if the heating is performed at a temperature of 50 ° C or less for 1 hour or less, the removal rate of moisture is remarkably low. If the heating is performed at a temperature of 70 ° C or more for 5 hours or more, the water removal rate is high, but a lot of energy is consumed. Since it has viscosity, it is difficult to use smoothly. Therefore, it is preferable to heat within the range of the above-mentioned temperature and time.

On the other hand, when obtaining the tuberous extract, the root of the tubers which have undergone the water removal step is cut into three pieces, and then the triple root fermentation step in which the tuberose root, the yellow sugar or the brown sugar is mixed at a ratio of 5: . The fermentation period is 50-200 days. When the fermentation is completed, the triple root is removed from the fermented product to obtain a fermented triple-fermented liquid in a liquid state.

As described above, extracting the active ingredient or making juice using only the roots of the three-leafed roots contains more useful components in the root of the roots.

On the other hand, when the triplex is dried and processed into a powder, the entire triplex including the roots and leaves of the triplex is heat-dried or lyophilized to a powder. In this case, when the tub is heated and dried and pulverized, the effective components contained in the raw tub may cause thermal deformation or deformation such as browning may occur. Therefore, it is preferable to crush or dry the three-piece in the same manner.

The triple-tuberous composition comprising the tuberous powder or the tuberous extract obtained by the above-described preparation method can be obtained in the form of a tuberous juice, a water-removed tuberous juice, a triple-fermented liquid, or a dry powder. These various types of triangular compositions can be mixed and used, and a composition suitable for the food or the variety of the product can be selected according to the food or the type of the food to be used.

For example, the triple composition in the form of a juice or a fermented liquid can be added to doenjang, soybean kochujang, and chungkukjang, and the powdery triangular composition can be added to doenjang, kochujang, and chungkukjang, It can be added to various foods and foods such as stew, kimchi, herbs, and various kinds of meat sauces.

Meanwhile, a method for producing a functional soybean having an efficacy of triplex using the triangular composition comprising the triple-leaf powder or the triple-leaf extract obtained by the above-mentioned process will be described.

FIG. 2 is a schematic flowchart for explaining a method for manufacturing a functional soybean using a triangular composition using the triangular composition according to the present invention.

As shown in FIG. 2, the method for preparing a functional soybean using a triple composition comprises: a step (S4) of forming a meju by boiling and boiling soybeans selected and washed (S4) (S5) for drying and fermenting meju formed in the fermentation step; and Meju prepared in the dry fermentation step are poured into a container containing a jar, and the brine is poured and matured, wherein 70 to 90% by weight of salt water, (S6) of immersing the meju in a salt mixture containing 10 to 30% by weight of a mixture of the three components, and a step (S7) of separating the aged meju from the salt mixture in the soaking step, Storing the separated meju in a jar, aging the soup to obtain miso, and obtaining a soy sauce by slicing a salt mixture of meju (S8).

The meju-forming step (S4) is a step of sorting and washing the beans, boiling them, boiling them, and shaping them into meju of an appropriate size.

The dry fermentation step (S5) is a step of drying and fermenting meju formed in the step of forming meju using rice straw, so that Bacillus Incorporated in rice straw helps meju fermentation. At this time, the liquid form of the trivalent composition, particularly the trivalent juice or the triple-fermented liquid, is sprayed evenly on the surface of the meju, and the process of spraying the trivalent juice or the trivalent fermentation liquid again is repeated while waiting for the sprayed trivalent juice or the trivalent fermentation liquid to dry. The spraying and drying process of the triple juice or triple fermentation liquid is repeated approximately 2 - 20 times. That is, spraying the triple composition so that the effective ingredient of the triangle penetrates into the surface and inside of the meju during the dry fermentation of meju. This step is a step (S5-1) of spraying the triple-composition.

In step (S6), the Meju prepared in the dry fermentation step is poured into a container containing a pot and poured with salt water to aged. The 70 to 90% by weight of the brine is mixed with the above-mentioned triple- 10 to 30% by weight of the mixture is mixed with meju and aged. When the triple-layer composition is added in an amount of 10% by weight, the inherent intrinsic component of the triple-minded food, which can be consumed through the intestinal microflora, is insignificant. When the composition is added in an amount of 30% by weight or more, And the storage property is deteriorated. Thus, the ternary composition is added in an amount of 10 to 30% by weight. This soaking stage matures approximately 55 days.

The doenjang separation step (S7) is a step of separating the aged meju from the salt mixture in the soaking step, in which the trivalent composition in powder form may be added to meju. In this case, 70 to 90% by weight of meju, and 10 to 30% by weight of the triangular composition in powder form are mixed.

In the fermentation stage (S8), the separated meju is stored in a jar to obtain miso by aging, and soy sauce is obtained by slicing a salt mixture of meju separated.

Since the functional soy sauce and soy sauce obtained in this manner contain the yellow tea composition, the general person can easily and frequently take the active ingredient of the yellow tea through the soybean paste and soy sauce.

On the other hand, as a kind of functional soy sauce, a process for producing functional koji sauce made of a three-layer composition will be described.

First, beans are selected and washed, boiled, and boiled soybeans are used to form meju. Next, a dried fermentation step of drying and fermenting meju formed in the meju-forming step is performed using rice straw.

Meju prepared in the dry fermentation step is pulverized with powder, and meju powder, starch syrup, or malt and chili powder are mixed to prepare a mixture of kochujang. Then, 80 to 95% by weight of a mixture of a kochujang mixture and 5 to 20% by weight of a triple composition comprising the above-mentioned triple-leaf powder or a tubular extract are mixed. When the three-component composition is mixed into the mixture of kochujang, the mixture is put into a container containing a jar and aged to obtain a kochujang-maturing step in which kochujang is obtained.

At this time, it is needless to say that the powdered kochujang can be added to the mixture of kochujang to prepare a kochujang.

Unlike ordinary kochujang, the kojukjang obtained by this process will contain the active ingredient of the tea.

On the other hand, as a kind of functional soy sauce, a method of producing a functional cheonggukjang made with a triple-layer composition will be described.

First, beans are selected, washed, boiled, boiled soybeans are cooled, Bacillus subtilis is added, and fermented at a temperature of 20 - 50 ° C. Next, 90 to 95% by weight of boiled soybeans to which Bacillus subtilis is added is mixed with 5 to 10% by weight of the triangular cake composition containing the above-mentioned tripeak or triplex extract, followed by fermentation to obtain chungkukjang.

The functional cheonggukjang obtained by such a process contains the active ingredient of the trifoliate so that the active ingredient of the trifoliate can be easily ingested through the cheonggukjang.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is obvious to those who have. Accordingly, it should be understood that such modifications or alterations should not be understood individually from the technical spirit and viewpoint of the present invention, and that modified embodiments fall within the scope of the claims of the present invention.

S1: Selection step S2: Dewatering step
S3: Step of preparing the triple-layer composition by processing the three-
S4: Meju forming step S5: Dry fermentation step
S5-1: Step of spraying the triple composition
S6: immersion step S7: miso separation step
S8: Aging stage

Claims (10)

a) a sorting step for sorting the collected trilobes;
b) a dewatering step to remove the moisture from the roots, leaves, and flower beds of the picked and selected triplets; And
c) processing the roots or roots, leaves and peduncles of the triplex through the water-removing step to obtain a triple-pleated extract, or drying the entire triplex including roots and leaves to form a powder.
A method for preparing a triangular-shaped composition comprising a triple-powder or a tubular extract. The method according to claim 1,
The step b)
The roots, leaves, and flower buds of the selected samplets were collected and put into a spinning machine, and the spinning machine was rotated to remove water. The spinning machine was rotated at 50 - 200 rpm, and the spinning machine was rotated every 1 - The operation of changing the position of the triangle is repeated 2-3 times, and when the rotary operation is completed, the work is naturally dried in the shade.
A method for preparing a triangular-shaped composition comprising a triple-powder or a tubular extract. The method according to claim 1,
The step c)
In the case of obtaining the above-mentioned tubular extract, the roots of the tubers which have undergone the above-mentioned water removal step are put into a squeeze box and then pressurized at room temperature to obtain a triple-
Further comprising the step of heating the triple-cup juice at a temperature of 50 to 70 ° C for 1 to 5 hours to remove water contained in the triple-juice juice to obtain a water-removed triple-juice juice.
A method for preparing a triangular-shaped composition comprising a triple-powder or a tubular extract. The method according to claim 1,
The step c)
A triple-step fermenting step of mixing the three-rooted triangular root, the yellow sugar or the brown sugar at a ratio of 5: 5, sealing the mixture, and fermenting the mixture at room temperature; And
And removing the triple root when the triple fermentation step is completed.
A method for preparing a triangular-shaped composition comprising a triple-powder or a tubular extract. The method according to claim 1,
The step c)
Characterized in that when the triplex is dried and processed into a powder, the whole triplex including roots and leaves of the triplex is heated or lyophilized to be processed into a powder,
A method for preparing a triangular-shaped composition comprising a triple-powder or a tubular extract. Characterized in that it is produced by a process for producing a triple-component composition comprising a triple-leaf powder or a triple-extract according to any one of claims 1 to 5,
A triple composition comprising a triple-leaf powder or a triple-leaf extract. A meju-forming step in which beans are selected, washed, boiled and boiled to form meju;
A dried fermentation step of drying and fermenting Meju formed in the meju-forming step using rice straw;
The Meju prepared in the dry fermentation step is poured into a container containing a jar and poured with salt water for aging, wherein 70 to 90% by weight of salt water, 10 to 30% by weight of the triple composition comprising the triple- A step of immersing the mixed salt mixture into a meju;
Separating the aged meju from the salt mixture in the soaking step; And
Storing the separated meju in a jar and aging it to obtain a soybean paste; and grinding the meju-separated salt mixture to obtain soy sauce.
(JP) METHOD FOR PREPARING FUNCTIONAL TERMINALS USING TANKER COMPOSITION 8. The method of claim 7,
Wherein the dry fermentation step comprises:
Characterized in that the process for spraying the dried triangular composition on the surface of the meju and drying and fermenting it is repeated 2 to 20 times.
(JP) METHOD FOR PREPARING FUNCTIONAL TERMINALS USING TANKER COMPOSITION A meju-forming step in which beans are selected, washed, boiled and boiled to form meju;
A dried fermentation step of drying and fermenting Meju formed in the meju-forming step using rice straw; And
Meju prepared in the above-mentioned dry fermentation step is pulverized with a powder, and then Mechu powder, starch syrup or malt powder and chili powder are mixed to prepare a kochujang mixture, wherein 80 to 95% by weight of the kochujang mixture, The method according to any one of claims 1 to 5, wherein the mixture is mixed with 5 to 20% by weight of a triple composition containing the extract, and then put into a container containing a jar and aged to obtain a kochujang,
(JP) METHOD FOR PREPARING FUNCTIONAL TERMINALS USING TANKER COMPOSITION The soybean is fermented at a temperature of 20 to 50 ° C, and the boiled beans fed with Bacillus subtilis are added to 90 to 95% by weight of the beans, And 5 to 10% by weight of a triple composition comprising a powder or a tuberous extract is mixed and fermented to obtain a chungkukjang.
(JP) METHOD FOR PREPARING FUNCTIONAL TERMINALS USING TANKER COMPOSITION

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