KR20210053642A - The manufacturing method of multipurpose nuts mixture for food - Google Patents
The manufacturing method of multipurpose nuts mixture for food Download PDFInfo
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- 239000000203 mixture Substances 0.000 title claims abstract description 91
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000014571 nuts Nutrition 0.000 claims abstract description 104
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 26
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 26
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 26
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 26
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 26
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 26
- 235000008434 ginseng Nutrition 0.000 claims abstract description 26
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 25
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000014036 Castanea Nutrition 0.000 claims abstract description 12
- 241001070941 Castanea Species 0.000 claims abstract description 12
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 12
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 12
- 241000018646 Pinus brutia Species 0.000 claims abstract description 12
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 12
- 235000020224 almond Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 12
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 12
- 235000020234 walnut Nutrition 0.000 claims abstract description 12
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 9
- 240000007049 Juglans regia Species 0.000 claims abstract description 9
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 235000011869 dried fruits Nutrition 0.000 claims description 27
- 235000000346 sugar Nutrition 0.000 claims description 27
- 240000004371 Panax ginseng Species 0.000 claims description 25
- 235000002566 Capsicum Nutrition 0.000 claims description 15
- 239000006002 Pepper Substances 0.000 claims description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims description 15
- 240000003889 Piper guineense Species 0.000 claims description 15
- 235000017804 Piper guineense Nutrition 0.000 claims description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims description 15
- 235000012907 honey Nutrition 0.000 claims description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 13
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 235000015278 beef Nutrition 0.000 claims description 11
- 241000220324 Pyrus Species 0.000 claims description 10
- 241000219094 Vitaceae Species 0.000 claims description 10
- 235000021016 apples Nutrition 0.000 claims description 10
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- 235000021021 grapes Nutrition 0.000 claims description 10
- 235000021017 pears Nutrition 0.000 claims description 10
- 235000021018 plums Nutrition 0.000 claims description 10
- 235000015277 pork Nutrition 0.000 claims description 9
- 244000099147 Ananas comosus Species 0.000 claims description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims description 7
- 235000004936 Bromus mango Nutrition 0.000 claims description 7
- 240000007228 Mangifera indica Species 0.000 claims description 7
- 235000014826 Mangifera indica Nutrition 0.000 claims description 7
- 235000009184 Spondias indica Nutrition 0.000 claims description 7
- 244000070406 Malus silvestris Species 0.000 claims 2
- 240000008790 Musa x paradisiaca Species 0.000 claims 2
- 235000015097 nutrients Nutrition 0.000 abstract description 12
- 235000010469 Glycine max Nutrition 0.000 abstract description 11
- 244000068988 Glycine max Species 0.000 abstract description 11
- 235000011888 snacks Nutrition 0.000 abstract description 7
- 235000019643 salty taste Nutrition 0.000 abstract description 6
- 235000013365 dairy product Nutrition 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 238000005520 cutting process Methods 0.000 abstract description 3
- 241000208340 Araliaceae Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 15
- 239000000047 product Substances 0.000 description 14
- 241000207961 Sesamum Species 0.000 description 11
- 235000019605 sweet taste sensations Nutrition 0.000 description 10
- 241000220225 Malus Species 0.000 description 8
- 240000005561 Musa balbisiana Species 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 235000019600 saltiness Nutrition 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
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- 241000758791 Juglandaceae Species 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- A23L25/00—Food consisting mainly of nutmeat or seeds; 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
- 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
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 다양한 활용이 가능한 견과류 혼합물의 제조방법에 관한 것으로, 더 상세하게는 땅콩, 아몬드, 해바라기씨, 호박씨, 호두, 잣, 밤, 깨 중 하나 또는 둘을 혼합하고, 상기 혼합된 혼합물을 40~80℃에서 30분~2시간 동안 건조하거나, 40~80℃에서 20~40분 동안 볶은 후 1~5mm로 절단한 견과류와, The present invention relates to a method for preparing a nut mixture that can be used in various ways, and more specifically, one or two of peanuts, almonds, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts, and sesame are mixed, and the mixed mixture is 40 Dried at ~80℃ for 30 minutes to 2 hours, or roasted at 40 to 80℃ for 20 to 40 minutes and then cut into 1~5mm nuts,
세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 당침홍삼을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것이다.The washed fresh ginseng is steamed at 70~100℃ for 1~5 hours, then dried for 3~7 hours at 40~80℃ and cut into 1~5mm. It is mixed with ssamjang and eaten.
일반적으로 쌈장, 된장, 고추장은 그대로 취식하거나, 소량의 깨, 마늘, 참기름 등과 같은 조미료를 첨가하여 취식하고 있다. 그러나, 상기 쌈장, 된장, 고추장은 짠맛이 강하여 일반인들의 나트륨 섭취량이 더욱 늘어나게 된다.In general, ssamjang, soybean paste, and red pepper paste are eaten as they are, or seasonings such as sesame, garlic, and sesame oil are added to eat them. However, the salty taste of ssamjang, soybean paste, and red pepper paste is strong, so that the amount of sodium intake of the general public is further increased.
대한민국 공개특허공부 제10-2011-35438호에『고추장, 견과류, 참기름 및 천연유화제인 난황분말을 포함하는 비빔밥용 고추장 조성물로, 상기 비빔밥용 고추장 조성물은 고혈압 등 혈액순환 질환에 도움이 되는 불포화지방산을 다량 함유하는 견과류를 포함하여 영양이 강화되었으며, 양질의 단백질을 포함하는 난황분말을 천연유화제로 사용하여 견과류에 부족한 칼슘을 보충하며, 고추장을 기름과 잘 유화되도록 해줄 뿐만 아니라 장기간 보관 시에도 고추장과 기름이 분리되지 않게 하여 저장안정성을 높이는 특징을 갖는다.』라고 고추장에 견과류를 혼합하여 비빔밥을 제조시에 사용하는 기술이 기재되어 있다. 그러나, 취식자의 취향에 따라 필요로 하지 않거나, 다양한 첨가물을 원하는 경우에는 용이하지 못한 단점이 있다.In Korean Patent Application Publication No. 10-2011-35438, “A red pepper paste composition for bibimbap containing red pepper paste, nuts, sesame oil and egg yolk powder as a natural emulsifier. Nutrients have been enhanced including nuts containing a large amount of nutrients, and egg yolk powder containing high-quality protein is used as a natural emulsifier to supplement the calcium that is lacking in nuts, and it helps to emulsify red pepper paste well with oil. It has the characteristic of increasing storage stability by preventing the fruit and oil from separating.” describes the technique of using when making bibimbap by mixing nuts in red pepper paste. However, there is a disadvantage that it is not easy if it is not required according to the taste of the eater or if various additives are desired.
따라서 본 발명은 견과류 및 당침홍삼, 육포, 마른고추 및 마른 인삼으로 제조한 건조물, 건과일 등을 다양하게 혼합하여 쌈장, 된장, 고추장에 넣어 취식함으로써 다양한 맛과 영양성분을 동시에 제공하는 다양한 활용이 가능한 견과류 혼합물을 발명하게 되었다.Therefore, the present invention provides a variety of flavors and nutrients at the same time by mixing nuts and red ginseng, jerky, dried red pepper and dried ginseng, dried fruits, etc., and put them in ssamjang, soybean paste, and red pepper paste. A possible nut mixture was invented.
본 발명은 상기와 같은 문제를 해결하고자 발명한 것으로, 그 목적은 견과류 및 당침홍삼, 육포, 마른 고추 및 마른 인삼으로 제조한 건조물, 건과일 등을 다양하게 혼합하여 다양한 활용이 가능한 견과류 혼합물을 제조함으로써 가정 및 야외에서 쌈장, 된장, 고추장 등에 넣어 취식함으로써 상기 쌈장, 된장, 고추장 등의 짠맛을 줄임과 동시에 높은 영양성분 및 식감을 상승시킬 수 있도록 함에 있다.The present invention has been invented to solve the above problems, and the object is to prepare a nut mixture that can be used in various ways by mixing nuts and dried red ginseng, jerky, dried red pepper and dried ginseng, dried fruits, etc. This is to reduce the saltiness of the ssamjang, soybean paste, and red pepper paste by putting them in ssamjang, soybean paste, and red pepper paste at home and outdoors, and to increase the nutrient content and texture at the same time.
또한, 상기 견과류 혼합물은 안주용 및 간식용으로 그대로 취식이 용이하며, 우유 및 유제품에 혼합하여 주스 형태로도 취식할 수 있도록 함에 있다.In addition, the nut mixture is easy to eat as it is for snacks and snacks, and is to be mixed with milk and dairy products so that it can be eaten in the form of juice.
본 발명은 다양한 활용이 가능한 견과류 혼합물의 제조방법에 관한 것으로,The present invention relates to a method for preparing a nut mixture that can be used in various ways,
땅콩, 아몬드, 해바라기씨, 호박씨, 호두, 잣, 밤, 깨 중 하나 또는 둘을 혼합하고, 상기 혼합된 혼합물을 40~80℃에서 30분~2시간 동안 건조하거나, 40~80℃에서 20~40분 동안 볶은 후 1~5mm로 절단한 견과류와,One or two of peanut, almond, sunflower seed, pumpkin seed, walnut, pine nut, chestnut, and sesame are mixed, and the mixed mixture is dried for 30 minutes to 2 hours at 40 to 80°C, or 20 to 80°C at 40 to 80°C. After roasting for 40 minutes, the nuts cut into 1~5mm,
세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 당침홍삼을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 한다.The washed fresh ginseng is steamed at 70~100℃ for 1~5 hours, then dried for 3~7 hours at 40~80℃ and cut into 1~5mm. It is characterized in that it is mixed with ssamjang and eaten.
또, 상기 견과류와,In addition, with the above nuts,
소고기, 돼지고기 중 하나 또는 둘을 혼합하여 간장, 설탕, 꿀, 후추를 혼합한 양념에 1~3시간 동안 재운 후, 40~80℃에서 2~6시간 동안 건조하여 3~7mm의 크기로 절단한 육포를 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 한다.Mix one or two of beef and pork, marinate for 1 to 3 hours in a seasoning mixture of soy sauce, sugar, honey, and pepper, then dry at 40 to 80°C for 2 to 6 hours and cut into 3 to 7 mm sizes. It is characterized in that one jerky is mixed in a ratio of 1: 0.5-2 by weight and put in ssamjang for eating.
또, 상기 견과류와,In addition, with the above nuts,
마른 고추, 마른 인삼 중 하나 또는 둘을 혼합하고 40~80℃에서 2~6시간 동안 건조하여 1~5mm로 절단한 건조물을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 한다.Mix one or two of dry red pepper and dry ginseng, dry it at 40~80℃ for 2~6 hours, cut into 1~5mm, and mix the dried product in a ratio of 1:0.5~2 to the weight and put it in ssamjang for eating. It is characterized.
또, 상기 견과류와,In addition, with the above nuts,
사과, 배, 바나나, 포도, 자두, 파인애플, 망고를 하나 또는 둘 이상을 혼합하고 40~80℃에서 2~5시간 동안 건조하여 1~5mm로 절단한 건조과일을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 한다.Mix one or two apples, pears, bananas, grapes, plums, pineapples, mangoes, and dry them at 40 to 80℃ for 2 to 5 hours and cut into 1 to 5 mm by weight. It is characterized in that it is mixed in proportions and put in ssamjang to eat.
또, 상기 견과류와,In addition, with the above nuts,
세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 당침홍삼과,The washed fresh ginseng is steamed at 70~100℃ for 1~5 hours, then dried for 3~7 hours at 40~80℃ and cut into 1~5mm.
소고기, 돼지고기 중 하나 또는 둘을 혼합하여 간장, 설탕, 꿀, 후추를 혼합한 양념에 1~3시간 동안 재운 후, 40~80℃에서 2~6시간 동안 건조하여 3~7mm의 크기로 절단한 육포와,Mix one or two of beef and pork, marinate for 1 to 3 hours in a seasoning mixture of soy sauce, sugar, honey, and pepper, then dry at 40 to 80°C for 2 to 6 hours and cut into 3 to 7 mm sizes. With one jerky,
마른 고추, 마른 인삼 중 하나 또는 둘을 혼합하고 40~80℃에서 2~6시간 동안 건조하여 1~5mm로 절단한 건조물과,Mix one or two of dry red pepper and dry ginseng, dry it at 40~80℃ for 2~6 hours, and cut it into 1~5mm,
사과, 배, 바나나, 포도, 자두를 하나 또는 둘 이상을 혼합하고 40~80℃에서 2~5시간 동안 건조하여 1~5mm로 절단한 건조과일을 중량대비 1(견과류) : 0.5~2(당침홍삼) : 0.5~2(육포) : 0.5~2(건조물) : 0.5~2(건조과일)의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 한다.Mix one or more apples, pears, bananas, grapes, and plums, and dry them at 40 to 80℃ for 2 to 5 hours and cut into 1 to 5 mm by weight. 1 (nuts): 0.5 to 2 Red ginseng): 0.5-2 (jerky): 0.5-2 (dried product): 0.5-2 (dried fruit) mixed in a ratio and put in ssamjang for eating.
본 발명에 따른 다양한 활용이 가능한 견과류 혼합물은 가정 및 야외에서 쌈장, 된장, 고추장 등에 혼합하여 취식함으로써 상기 쌈장, 된장, 고추장 등의 짠맛을 줄임과 동시에 높은 영양성분 및 식감을 상승시킬 수 있다.The nut mixture that can be used in various ways according to the present invention can be eaten by mixing ssamjang, soybean paste, and red pepper paste at home and outdoors to reduce the saltiness of the ssamjang, soybean paste, and red pepper paste, and at the same time increase the high nutritional content and texture.
또한, 상기 견과류 혼합물은 안주용 및 간식용으로 그대로 취식이 용이하며, 우유 및 유제품에 혼합하여 주스 형태로 취식할 수도 있다.In addition, the nut mixture may be easily eaten as it is for snacks and snacks, and may be mixed with milk and dairy products to be eaten in the form of juice.
본 발명은 쌈장에 넣어 취식하는 다양한 활용이 가능한 견과류 혼합물의 제조방법에 관한 것이다.The present invention relates to a method for preparing a nut mixture that can be used in various ways that are put in ssamjang and eaten.
본 발명의 다양한 활용이 가능한 견과류 혼합물의 제조방법은,The method for producing a nut mixture that can be utilized in various ways of the present invention,
땅콩, 아몬드, 해바라기씨, 호박씨, 호두, 잣, 밤, 깨 중 하나 또는 둘을 혼합하고, 상기 혼합된 혼합물을 40~80℃에서 30분~2시간 동안 건조하거나, 40~80℃에서 20~40분 동안 볶은 후 1~5mm로 절단한 견과류와,One or two of peanut, almond, sunflower seed, pumpkin seed, walnut, pine nut, chestnut, and sesame are mixed, and the mixed mixture is dried for 30 minutes to 2 hours at 40 to 80°C, or 20 to 80°C at 40 to 80°C. After roasting for 40 minutes, the nuts cut into 1~5mm,
세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 당침홍삼을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것이다.The washed fresh ginseng is steamed at 70~100℃ for 1~5 hours, then dried for 3~7 hours at 40~80℃ and cut into 1~5mm. It is mixed with ssamjang and eaten.
상기 견과류는 땅콩, 아몬드, 해바라기씨, 호박씨, 호두, 잣, 밤, 깨 중 하나 또는 둘을 혼합하고, 상기 혼합된 혼합물을 50~80℃에서 30분~2시간 동안 건조하거나, 40~80℃에서 20~40분 동안 볶은 후 1~5mm로 절단한 것으로, 고소하고 높은 영양가로 인하여 쌈장에 넣어 취식하더라도 거부감 없이 영양소를 보충할 수 있다.The nuts are peanuts, almonds, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts, sesame one or two are mixed, and the mixed mixture is dried for 30 minutes to 2 hours at 50 to 80 ℃, or 40 to 80 ℃ It is cut into 1~5mm after roasting for 20~40 minutes. Due to its fragrant and high nutritional value, it is possible to supplement nutrients without feeling rejected even if it is put in ssamjang and eaten.
또한, 상기 당침홍삼은 세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 것으로, 홍삼 고유의 향, 달고 씁쓸한 맛과 높은 영양가로 인하여 쌈장에 넣어 취식함으로써 쌈장의 짠맛을 줄임과 동시에 높은 영양과 식감을 상승시킬 수 있다.In addition, the sugar chim red ginseng is the washed fresh ginseng steamed for 1 to 5 hours at 70 to 100°C, dried for 3 to 7 hours at 40 to 80°C, and cut into 1 to 5 mm. , Due to its sweet and bitter taste and high nutritional value, it is possible to reduce the saltiness of ssamjang by putting it in ssamjang and increasing the texture and texture.
여기서, 당침홍삼 제조시에 당침과정에서는 꿀, 올리고당, 과당, 설탕시럽 중 하나 또는 둘을 혼합하여 사용할 수 있다.Here, in the sugar chim process during the sugar chim red ginseng production, one or two of honey, oligosaccharide, fructose, and sugar syrup may be mixed and used.
또한, 땅콩, 아몬드, 해바라기씨, 호박씨, 호두, 잣, 밤, 깨 중 하나 또는 둘을 혼합하고, 상기 혼합된 혼합물을 40~80℃에서 30분~2시간 동안 건조하거나, 40~80℃에서 20~40분 동안 볶은 후 1~5mm로 절단한 견과류와,In addition, peanuts, almonds, sunflower seeds, pumpkin seeds, walnuts, pine nuts, chestnuts, sesame one or two are mixed, and the mixed mixture is dried for 30 minutes to 2 hours at 40 to 80 ℃, or at 40 to 80 ℃ After roasting for 20 to 40 minutes, cut into 1 to 5 mm nuts,
세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 당침홍삼을 중량대비 1 : 05~2의 비율로 혼합하는 것은 상기 견과류와 당침홍삼을 혼합하여 쌈장에 넣어 혼합함으로써 각각의 영양소를 충분히 섭취할 수 있으며 상기 견과류의 고소함과 상기 당침홍삼의 달고 씁슬한 맛으로 인하여 식감을 상승시키기 위함이다.The washed fresh ginseng is steamed at 70~100℃ for 1~5 hours, dried for 3~7 hours at 40~80℃ and cut into 1~5mm. The mixing is to increase the texture due to the nutrients and the sweet and bitter taste of the nuts and the sweet and bitter taste of the nuts and the sweet and bitter taste of the nuts and red ginseng, so that each nutrient can be sufficiently ingested by mixing the nuts and the red ginseng in ssamjang.
만약, 상기 견과류와 당침홍삼을 중량대비 1 : 0.5 미만의 비율로 혼합할 경우에는 상기 당침홍삼의 혼합비율이 적게 되어 당침홍삼의 영양성분 및 달고 씁슬한 맛이 줄어들 수 있으며, 상기 견과류와 당침홍삼을 중량대비 1 : 2를 초과한 비율로 혼합할 경우에는 상기 당침홍삼의 혼합비율이 필요 이상으로 많게 되어 비경제적일 뿐 아니라 오히려 맛이 저하될 수 있다.If the nuts and the sugar chim red ginseng are mixed in a ratio of less than 1: 0.5 by weight, the mixing ratio of the sugar chim red ginseng decreases, so that the nutritional components and the sweet and bitter taste of the sugar chim red ginseng may be reduced, and the nuts and the sugar chim red ginseng When mixed in a ratio exceeding 1:2 by weight, the mixing ratio of the sugar chim red ginseng becomes more than necessary, which is not only uneconomical, but rather the taste may be deteriorated.
그리고, 상기 견과류와,And, with the nuts,
소고기, 돼지고기 중 하나 또는 둘을 혼합하여 간장, 설탕, 꿀, 후추를 혼합한 양념에 1~3시간 동안 재운 후, 40~80℃에서 2~6시간 동안 건조하여 3~7mm의 크기로 절단한 육포를 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식할 수 있다.Mix one or two of beef and pork, marinate for 1 to 3 hours in a seasoning mixture of soy sauce, sugar, honey, and pepper, then dry at 40 to 80°C for 2 to 6 hours and cut into 3 to 7 mm sizes. One jerky can be mixed in a ratio of 1: 0.5~2 to the weight and put in ssamjang for consumption.
상기 육포는 소고기, 돼지고기 중 하나 또는 둘을 혼합하여 간장, 설탕, 꿀, 후추를 혼합한 양념에 1~3시간 동안 재운 후, 40~80℃에서 2~6시간 동안 건조하여 3~7mm의 크기로 절단한 것으로, 상기 소고기 또는 돼지고기에 양념이 충분히 혼합되고 건조되어 짭짤한 맛과 높은 영양가로 인하여 쌈장에 넣어 취식함으로써 높은 영양과 식감을 상승시킬 수 있다.The jerky is a mixture of one or two of beef and pork and marinated in a seasoning mixture of soy sauce, sugar, honey, and pepper for 1 to 3 hours, then dried at 40 to 80°C for 2 to 6 hours, and then 3 to 7 mm It is cut to size, and the seasoning is sufficiently mixed with the beef or pork and dried, so that high nutrition and texture can be increased by putting it in ssamjang and eating due to its salty taste and high nutritional value.
여기서, 상기 양념은 간장, 설탕, 꿀, 후추를 혼합한 것으로, 간장, 설탕, 꿀, 후추를 중량대비 1 : 0.5~1 : 0.2~0.5 : 0.1~0.3의 비율로 혼합하는 것이 바람직하다.Here, the seasoning is a mixture of soy sauce, sugar, honey, and pepper, and it is preferable to mix soy sauce, sugar, honey, and pepper in a weight ratio of 1: 0.5 to 1: 0.2 to 0.5: 0.1 to 0.3.
또한, 상기 견과류와,In addition, with the nuts,
소고기, 돼지고기 중 하나 또는 둘을 혼합하여 간장, 설탕, 꿀, 후추를 혼합한 양념에 1~3시간 동안 재운 후, 40~80℃에서 2~6시간 동안 건조하여 3~7mm의 크기로 절단한 육포를 중량대비 1 : 0.5~2의 비율로 혼합하는 것은 상기 견과류와 육포를 혼합하여 쌈장에 넣어 혼합함으로써 각각의 영양소를 충분히 섭취할 수 있으며 상기 견과류의 고소함과 상기 육포의 짭짤한 맛으로 인하여 식감을 상승시키기 위함이다.Mix one or two of beef and pork, marinate for 1 to 3 hours in a seasoning mixture of soy sauce, sugar, honey, and pepper, then dry at 40 to 80°C for 2 to 6 hours and cut into 3 to 7 mm sizes. Mixing one jerky by weight in a ratio of 1: 0.5 to 2 means that each nutrient can be sufficiently ingested by mixing the nuts and jerky by putting them in ssamjang and the texture due to the savory flavor of the nuts and the salty taste of the jerky. It is to increase the value.
만약, 상기 견과류와 육포를 중량대비 1 : 0.5 미만의 비율로 혼합할 경우에는 상기 육포의 혼합비율이 적게 되어 육포의 영양성분 및 짭짤한 맛이 줄어들 수 있으며, 상기 견과류와 육포를 중량대비 1 : 2를 초과한 비율로 혼합할 경우에는 상기 육포의 혼합비율이 필요 이상으로 많이 되어 비경제적일 뿐 아니라 오히려 맛이 저하될 수 있다.If the nuts and jerky are mixed in a ratio of less than 1:0.5 by weight, the mixing ratio of the jerky is reduced, so that the nutritional components and salty taste of the jerky can be reduced, and the nuts and jerky are 1:2 by weight. In the case of mixing in a ratio exceeding the ratio, the mixing ratio of the jerky is increased more than necessary, which is not only uneconomical, but rather the taste may be deteriorated.
그리고, 상기 견과류와,And, with the nuts,
마른 고추, 마른 인삼 중 하나 또는 둘을 혼합하고 40~80℃에서 2~6시간 동안 건조하여 1~5mm로 절단한 건조물을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식할 수 있다.Mix one or two of dry red pepper and dry ginseng, dry it at 40~80℃ for 2~6 hours, cut into 1~5mm, and mix the dried product in a ratio of 1: 0.5~2 to the weight and put it in ssamjang for eating. have.
상기 건조물은 마른 고추, 마른 인삼 중 하나 또는 둘을 혼합하고 40~80℃에서 2~6시간 동안 건조하여 1~5mm로 절단한 것으로, 마른 고추 또는 마른 인삼의 고유의 향, 씹힘성 및 높은 영양가로 인하여 쌈장에 넣어 취식함으로써 쌈장의 맛과 어우려져 높은 식감과 영양을 주기 위함이다.The dried product is a mixture of one or two of dry pepper and dry ginseng, dried at 40 to 80°C for 2 to 6 hours, cut into 1 to 5 mm, and has a unique aroma, chewiness and high nutritional value of dry pepper or dry ginseng. Because of this, by putting it in ssamjang and eating it, it is in harmony with the taste of ssamjang to give high texture and nutrition.
또한, 상기 견과류와,In addition, with the nuts,
마른 고추, 마른 인삼 중 하나 또는 둘을 혼합하고 40~80℃에서 2~6시간 동안 건조하여 1~5mm로 절단한 건조물을 중량대비 1 : 0.5~2의 비율로 혼합하는 것은 상기 견과류와 건조물을 혼합하여 쌈장에 넣어 혼합함으로써 각각의 영양소를 충분히 섭취할 수 있으며 상기 견과류의 고소함과 상기 건조물 고유의 향 및 씹힘성으로 인하여 식감을 상승시키기 위함이다.Mixing one or two of dry red pepper and dry ginseng, drying at 40 to 80°C for 2 to 6 hours, and then mixing the dried product cut into 1 to 5 mm in a ratio of 1: 0.5 to 2 by weight. By mixing and mixing them in ssamjang, each nutrient can be sufficiently ingested, and the texture is increased due to the flavor of the nuts and the flavor and chewiness of the dried product.
만약, 상기 견과류와 건조물을 중량대비 1 : 0.5 미만의 비율로 혼합할 경우에는 상기 건조물의 혼합비율이 적게 되어 상기 건조물의 영양성분 및 고유의 향 및 씹힘성이 줄어들 수 있으며, 상기 견과류와 건조물을 중량대비 1 : 2를 초과한 비율로 혼합할 경우에는 상기 건조물의 혼합비율이 필요 이상으로 많게 되어 비경제적일 뿐 아니라 오히려 맛이 저하될 수 있다.If the nut and the dried product are mixed in a ratio of less than 1:0.5 by weight, the mixing ratio of the dried product is reduced, so that the nutrient component and the inherent aroma and chewiness of the dried product may be reduced. When mixing in a ratio exceeding 1: 2, the mixing ratio of the dried material is increased more than necessary, which is not only uneconomical, but rather the taste may be deteriorated.
그리고, 상기 견과류와,And, with the nuts,
사과, 배, 바나나, 포도, 자두, 파인애플, 망고를 하나 또는 둘 이상을 혼합하고 40~80℃에서 2~5시간 동안 건조하여 1~5mm로 절단한 건조과일을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식할 수 있다.Mix one or two apples, pears, bananas, grapes, plums, pineapples, mangoes, and dry them at 40 to 80℃ for 2 to 5 hours and cut into 1 to 5 mm by weight. You can mix it in proportions and put it in ssamjang to eat.
상기 건조과일은 사과, 배, 바나나, 포도, 자두, 파인애플, 망고를 하나 또는 둘 이상을 혼합하고 40~80℃에서 2~5시간 동안 건조하여 1~5mm로 절단한 것으로, 상기 건조과일의 새콤달콤한 맛, 향 및 영양가로 인하여 쌈장에 넣어 취식함으로써 쌈장의 짠맛을 줄임과 동시에 높은 영양과 식감을 상승시킬 수 있다.The dried fruit is a mixture of one or two or more apples, pears, bananas, grapes, plums, pineapples, and mangoes, dried for 2 to 5 hours at 40 to 80°C, and cut into 1 to 5 mm, and the sourness of the dried fruit Due to its sweet taste, aroma, and nutritional value, it is possible to reduce the saltiness of ssamjang by putting it in ssamjang and increasing its nutritional and texture.
또한, 상기 견과류와In addition, the nuts and
사과, 배, 바나나, 포도, 자두, 파인애플, 망고를 하나 또는 둘 이상을 혼합하고 40~80℃에서 2~5시간 동안 건조하여 1~5mm로 절단한 건조과일을 중량대비 1 : 0.5~2의 비율로 혼합하는 것은 상기 견과류와 건조과일을 혼합하여 쌈장에 넣어 혼합함으로써 각각의 영양소를 충분히 섭취할 수 있으며 상기 견과류의 고소함과 상기 건조과일의 새콤달콤한 맛, 향으로 인하여 식감을 상승시키기 위함이다.Mix one or two apples, pears, bananas, grapes, plums, pineapples, mangoes, and dry them at 40 to 80℃ for 2 to 5 hours and cut into 1 to 5 mm by weight. Mixing in a ratio is to increase the texture due to the nutrients and the sweet and sour taste and aroma of the nuts and the dried fruits by mixing the nuts and dried fruits by putting them in the ssamjang and mixing them so that each nutrient can be sufficiently ingested.
만약, 상기 견과류와 건조과일을 중량대비 1 : 0.5 미만의 비율로 혼합할 경우에는 상기 건조과일의 혼합비율이 적게 되어 건조과일의 영양성분 및 새콤달콤한 맛, 향이 줄어들 수 있으며, 상기 견과류와 건조과일을 중량대비 1 : 2를 초과한 비율로 혼합할 경우에는 상기 건조과일의 혼합비율이 필요 이상으로 많게 되어 비경제적일 뿐 아니라 오히려 맛이 저하될 수 있다.If the nuts and dried fruits are mixed in a ratio of less than 1:0.5 by weight, the mixing ratio of the dried fruits is reduced, so that the nutritional components, sweet and sour taste, and aroma of the dried fruits may be reduced, and the nuts and dried fruits When mixing the dried fruit in a ratio exceeding 1:2 by weight, the mixing ratio of the dried fruit is increased more than necessary, which is not only uneconomical, but rather the taste may be deteriorated.
그리고, 상기 견과류와,And, with the nuts,
세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 당침홍삼과,The washed fresh ginseng is steamed at 70~100℃ for 1~5 hours, then dried for 3~7 hours at 40~80℃ and cut into 1~5mm.
소고기, 돼지고기 중 하나 또는 둘을 혼합하여 간장, 설탕, 꿀, 후추를 혼합한 양념에 1~3시간 동안 재운 후, 40~80℃에서 2~6시간 동안 건조하여 3~7mm의 크기로 절단한 육포와,Mix one or two of beef and pork, marinate for 1 to 3 hours in a seasoning mixture of soy sauce, sugar, honey, and pepper, then dry at 40 to 80°C for 2 to 6 hours and cut into 3 to 7 mm sizes. With one jerky,
마른 고추, 마른 인삼 중 하나 또는 둘을 혼합하고 40~80℃에서 2~6시간 동안 건조하여 1~5mm로 절단한 건조물과,Mix one or two of dry red pepper and dry ginseng, dry it at 40~80℃ for 2~6 hours, and cut it into 1~5mm,
사과, 배, 바나나, 포도, 자두, 파인애플, 망고를 하나 또는 둘 이상을 혼합하고 50~80℃에서 2~5시간 동안 건조하여 1~5mm로 절단한 건조과일을 중량대비 1(견과류) : 0.5~2(당침홍삼) : 0.5~2(육포) : 0.5~2(건조물) : 0.5~2(건조과일)의 비율로 혼합하여 쌈장에 넣어 취식할 수 있다.Mix one or two apples, pears, bananas, grapes, plums, pineapples, mangoes, and dry them at 50 to 80℃ for 2 to 5 hours and cut into 1 to 5 mm by weight. 1 (nuts): 0.5 ~2 (Dangchim red ginseng): 0.5 ~ 2 (jerky): 0.5 ~ 2 (dried product): 0.5 ~ 2 (dried fruit) mix in the ratio and put in ssamjang to eat.
여기서, 상기 견과류와, 당침홍삼, 육포, 건조물, 건조과일을 중량대비 1(견과류) : 0.5~2(당침홍삼) : 0.5~2(육포) : 0.5~2(건조물) : 0.5~2(건조과일)의 비율로 혼합하는 것은 상기 견과류의 고소하고 높은 영양가와, 상기 당침홍삼의 홍삼 고유의 향, 달고 씁쓸한 맛과 높은 영양가와, 상기 육포의 짭짤한 맛과 높은 영양가와, 상기 건조물의 마른 고추 또는 마른 인삼의 고유의 향, 씹힘성 및 높은 영양가와, 상기 건조과일의 새콤달콤한 맛, 향 및 영양가로 인하여 쌈장에 넣어 취식함으로써 쌈장의 짠맛을 줄임과 동시에 높은 영양과 식감을 상승시킬 수 있기 때문이다.Here, the nuts, sugar chim red ginseng, jerky, dried fruit, and dried fruit by weight 1 (nuts): 0.5 to 2 (dangchim red ginseng): 0.5 to 2 (jerky): 0.5 to 2 (dried product): 0.5 to 2 (dry) Fruit) is mixed in a ratio of the nutty and high nutritional value, the unique aroma of red ginseng of the sugar chim red ginseng, the sweet and bitter taste and high nutritional value, the salty taste and high nutritional value of the jerky, and the dried pepper or Due to the inherent aroma, chewiness and high nutritional value of dried ginseng, and the sweet and sour taste, aroma, and nutritional value of the dried fruit, it is possible to reduce the saltiness of ssamjang and increase the texture and texture by reducing the saltiness of ssamjang by putting it in ssamjang and eating it.
상기의 방법으로 제조된 견과류 혼합물은 가정 및 야외에서 쌈장, 된장, 고추장 등에 혼합하여 취식함으로써 상기 쌈장, 된장, 고추장 등의 짠맛을 줄임과 동시에 높은 영양성분 및 식감을 상승시킬 수 있다.The nut mixture prepared by the above method can reduce the saltiness of the ssamjang, soybean paste, and red pepper paste by mixing and eating ssamjang, soybean paste, and red pepper paste at home and outdoors, and at the same time, high nutritional content and texture can be increased.
또한, 상기 견과류 혼합물은 안주용 및 간식용으로 그대로 취식이 용이하며, 우유 및 유제품에 혼합하여 주스 형태로 취식할 수도 있다.In addition, the nut mixture may be easily eaten as it is for snacks and snacks, and may be mixed with milk and dairy products to be eaten in the form of juice.
이하에서 실시예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 당업자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 당업자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Hereinafter, the present invention will be described in more detail through examples. However, it is obvious to those skilled in the art that the following examples are for illustrative purposes only and do not limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.
실시예 1 : 다양한 활용이 가능한 견과류 혼합물을 혼합한 쌈장(견과류+당침홍삼)Example 1: Ssamjang (nuts + sugar chim red ginseng) mixed with a mixture of nuts that can be used in various ways
1) 견과류 제조 : 땅콩 200g, 아몬드 200g, 해바라기씨 200g, 호박씨 200g, 호두 200g, 잣 200g, 밤 200g, 깨 200g을 혼합하고, 상기 혼합된 혼합물을 60℃에서 1시간 동안 건조한 후 2mm로 절단한다.1) Nut manufacturing: peanut 200g, almond 200g, sunflower seed 200g, pumpkin seed 200g, walnut 200g, pine nut 200g, chestnut 200g, sesame 200g are mixed, and the mixture is dried at 60℃ for 1 hour and then cut into 2mm .
2) 당침홍삼 제조 : 세척된 수삼 2kg을 90℃에서 3시간 동안 증숙하고 꿀 3kg에 당침한 후, 60℃에서 5시간 동안 건조하여 3mm로 절단한다.2) Preparation of red ginseng sugar chim: After steaming 2 kg of washed fresh ginseng for 3 hours at 90°C, soaking in 3 kg of honey, drying at 60°C for 5 hours and cutting into 3 mm.
3) 1)의 견과류 1kg과 2)의 당침홍삼 1kg을 혼합한다.3) Mix 1kg of nuts from 1) and 1kg of red ginseng sugar from 2).
4) 3)의 200g과 일반적으로 마트에서 판매하는 쌈장 300g을 혼합한다.4) Mix 200g of 3) with 300g of ssamjang sold at supermarkets.
실시예 2 : 다양한 활용이 가능한 견과류 혼합물을 혼합한 쌈장(견과류+육포)Example 2: Ssamjang (nuts + jerky) mixed with a nut mixture that can be used in various ways
1) 견과류 제조 : 땅콩 200g, 아몬드 200g, 해바라기씨 200g, 호박씨 200g, 호두 200g, 잣 200g, 밤 200g, 깨 200g을 혼합하고, 상기 혼합된 혼합물을 60℃에서 1시간 동안 건조한 후 2mm로 절단한다.1) Nut manufacturing: peanut 200g, almond 200g, sunflower seed 200g, pumpkin seed 200g, walnut 200g, pine nut 200g, chestnut 200g, sesame 200g are mixed, and the mixture is dried at 60℃ for 1 hour and then cut into 2mm .
2) 육포 제조 : 소고기 3kg을 간장 500g , 설탕 300g, 꿀 150g, 후추 100g을 혼합한 양념에 2시간 동안 재운 후, 60℃에서 4시간 동안 건조하여 4mm의 크기로 절단한다.2) Preparation of jerky: 3kg of beef is marinated in seasoning mixed with 500g of soy sauce, 300g of sugar, 150g of honey and 100g of pepper, dried for 4 hours at 60℃, and cut into 4mm size.
3) 1)의 견과류 1kg과 2)의 육포 1kg을 혼합한다.3) Mix 1kg of nuts from 1) and 1kg of jerky from 2).
4) 3)의 200g과 일반적으로 마트에서 판매하는 쌈장 300g을 혼합한다.4) Mix 200g of 3) with 300g of ssamjang sold at supermarkets.
실시예 3 : 다양한 활용이 가능한 견과류 혼합물을 혼합한 쌈장(견과류+건조물)Example 3: Ssamjang (nuts + dried) mixed with a nut mixture that can be used in various ways
1) 견과류 제조 : 땅콩 200g, 아몬드 200g, 해바라기씨 200g, 호박씨 200g, 호두 200g, 잣 200g, 밤 200g, 깨 200g을 혼합하고, 상기 혼합된 혼합물을 60℃에서 1시간 동안 건조한 후 2mm로 절단한다.1) Nut manufacturing: peanut 200g, almond 200g, sunflower seed 200g, pumpkin seed 200g, walnut 200g, pine nut 200g, chestnut 200g, sesame 200g are mixed, and the mixture is dried at 60℃ for 1 hour and then cut into 2mm .
2) 건조물 제조 : 마른 고추 1kg, 마른 인삼 1kg을 60℃에서 4시간 동안 건조하여 3mm로 절단한다.2) Preparation of dried product: Dry 1kg of dried red pepper and 1kg of dry ginseng at 60℃ for 4 hours and cut into 3mm.
3) 1)의 견과류 1kg과 2) 건조물 1kg을 혼합한다.3) Mix 1kg of 1) nuts and 1kg of 2) dry matter.
4) 3)의 200g과 일반적으로 마트에서 판매하는 쌈장 300g을 혼합한다.4) Mix 200g of 3) with 300g of ssamjang sold at supermarkets.
실시예 4 : 다양한 활용이 가능한 견과류 혼합물을 혼합한 쌈장(견과류+건조과일)Example 4: Ssamjang (nuts + dried fruit) mixed with a nut mixture that can be used in various ways
1) 견과류 제조 : 땅콩 200g, 아몬드 200g, 해바라기씨 200g, 호박씨 200g, 호두 200g, 잣 200g, 밤 200g, 깨 200g을 혼합하고, 상기 혼합된 혼합물을 60℃에서 1시간 동안 건조한 후 2mm로 절단한다.1) Nut manufacturing: peanut 200g, almond 200g, sunflower seed 200g, pumpkin seed 200g, walnut 200g, pine nut 200g, chestnut 200g, sesame 200g are mixed, and the mixture is dried at 60℃ for 1 hour and then cut into 2mm .
2) 건조과일 제조 : 사과 400g, 배 400g, 바나나 400g, 포도 400g, 자두 400g을 혼합하고 60℃에서 3시간 동안 건조하여 3mm로 절단한다.2) Preparation of dried fruit: 400g of apples, 400g of pears, 400g of bananas, 400g of grapes, 400g of plums are mixed, dried at 60℃ for 3 hours, and cut into 3mm.
3) 1)의 견과류 1kg과 2) 건조과일 1kg을 혼합한다.3) Mix 1kg of 1) nuts and 1kg of 2) dried fruits.
4) 3)의 200g과 일반적으로 마트에서 판매하는 쌈장 300g을 혼합한다.4) Mix 200g of 3) with 300g of ssamjang sold at supermarkets.
실시예 5 : 다양한 활용이 가능한 견과류 혼합물을 혼합한 쌈장(견과류+당침홍삼+육포+건조물+건조과일)Example 5: Ssamjang (nuts + sugar chim red ginseng + jerky + dried product + dried fruit) mixed with a nut mixture that can be used in various ways
1) 견과류 제조 : 땅콩 200g, 아몬드 200g, 해바라기씨 200g, 호박씨 200g, 호두 200g, 잣 200g, 밤 200g, 깨 200g을 혼합하고, 상기 혼합된 혼합물을 60℃에서 1시간 동안 건조한 후 2mm로 절단한다.1) Nut manufacturing: peanut 200g, almond 200g, sunflower seed 200g, pumpkin seed 200g, walnut 200g, pine nut 200g, chestnut 200g, sesame 200g are mixed, and the mixture is dried at 60℃ for 1 hour and then cut into 2mm .
2) 당침홍삼 제조 : 세척된 수삼 2kg을 90℃에서 3시간 동안 증숙하고 꿀 3kg에 당침한 후, 60℃에서 5시간 동안 건조하여 3mm로 절단한다.2) Preparation of red ginseng sugar chim: After steaming 2 kg of washed fresh ginseng for 3 hours at 90°C, soaking in 3 kg of honey, drying at 60°C for 5 hours and cutting into 3 mm.
3) 육포 제조 : 소고기 3kg을 간장 500g , 설탕 300g, 꿀 150g, 후추 100g을 혼합한 양념에 2시간 동안 재운 후, 60℃에서 4시간 동안 건조하여 4mm의 크기로 절단한다.3) Preparation of jerky: 3kg of beef is marinated in seasoning mixed with 500g of soy sauce, 300g of sugar, 150g of honey and 100g of pepper, dried for 4 hours at 60℃, and cut into 4mm size.
4) 건조물 제조 : 마른 고추 1kg, 마른 인삼 1kg을 60℃에서 4시간 동안 건조하여 3mm로 절단한다.4) Preparation of dried product: Dry 1kg of dried red pepper and 1kg of dry ginseng at 60℃ for 4 hours and cut into 3mm.
5) 건조과일 제조 : 사과 400g, 배 400g, 바나나 400g, 포도 400g, 자두 400g을 혼합하고 60℃에서 3시간 동안 건조하여 3mm로 절단한다.5) Preparation of dried fruit: 400g of apples, 400g of pears, 400g of bananas, 400g of grapes, 400g of plums are mixed, dried at 60℃ for 3 hours, and cut into 3mm.
6) 1)의 견과류 1kg, 2) 건조과일 1kg, 3)의 육포 1kg, 4)의 건조물 1kg, 5)의 건조과일 1kg을 혼합한다.6) Mix 1 kg of nuts from 1), 2) 1 kg of dried fruit, 1 kg of 3) jerky, 1 kg of 4) dried fruit, and 1 kg of 5) dried fruit.
7) 6)의 200g과 일반적으로 마트에서 판매하는 쌈장 300g을 혼합한다.7) Mix 200g of 6) with 300g of ssamjang sold at supermarkets.
비교예 : 일반적으로 마트에서 판매하는 쌈장Comparative Example: Ssamjang generally sold at a mart
실험 : 관능검사Experiment: sensory test
본 발명에 따라 제조된 견과류 혼합물을 혼합한 쌈장(실시예 1, 2, 3, 4, 5)과 일반적으로 마트에서 판매하는 쌈장(비교예)을 관능검사 요원(2년 이상 관능검사 경험을 지닌 30명(남자 15명, 여자 15명))으로 하여금 맛, 향, 색감, 씹힘성, 전체적인 기호도로 나누어 관능검사(5점 측정법 : 1:매우 나쁨, 2: 나쁨, 3:보통, 4:좋음, 5:매우 좋음)를 실시하였다. 실시한 결과는 표 1에 나타내었다.Ssamjang (Examples 1, 2, 3, 4, 5) and ssamjang (comparative example) generally sold in marts were mixed with the nut mixture prepared according to the present invention. 30 people (15 males, 15 females) divided into taste, aroma, color, chewiness, and overall preference for sensory evaluation (5 points measurement method: 1: very bad, 2: bad, 3: normal, 4: good, 5: Very good) was implemented. The results are shown in Table 1.
상기 표 1을 통해 알 수 있듯이, 모든 항목에서 비교예보다 보다 실시예 1, 2, 3, 4, 5가 높은 점수를 나타내고 있다.As can be seen from Table 1, in all items, Examples 1, 2, 3, 4, and 5 show higher scores than Comparative Examples.
모든 항목에서 비교예보다 실시예(1, 2, 3, 4, 5)가 높은 점수를 나타내고 있는 것은 본 발명에 따른 다양한 활용이 가능한 견과류 혼합물을 넣은 쌈장이 고소하면서도 다양한 맛을 주게 되어 거부감 없이 취식이 용이하기 때문이다.In all items, Examples (1, 2, 3, 4, 5) show higher scores than the comparative examples because ssamjang containing a nut mixture that can be utilized in a variety of ways according to the present invention gives a savory and diverse taste, so it is eaten without feelings of rejection. This is because it is easy.
Claims (5)
땅콩, 아몬드, 해바라기씨, 호박씨, 호두, 잣, 밤, 깨 중 하나 또는 둘을 혼합하고, 상기 혼합된 혼합물을 40~80℃에서 30분~2시간 동안 건조하거나, 40~80℃에서 20~40분 동안 볶은 후 1~5mm로 절단한 견과류와,
세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 당침홍삼을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 하는 다양한 활용이 가능한 견과류 혼합물의 제조방법.In the manufacturing method of a nut mixture that can be used in various ways,
One or two of peanut, almond, sunflower seed, pumpkin seed, walnut, pine nut, chestnut, and sesame are mixed, and the mixed mixture is dried for 30 minutes to 2 hours at 40 to 80°C, or 20 to 80°C at 40 to 80°C. After roasting for 40 minutes, the nuts cut into 1~5mm,
The washed fresh ginseng is steamed at 70~100℃ for 1~5 hours, then dried for 3~7 hours at 40~80℃ and cut into 1~5mm. A method for producing a nut mixture that can be used in a variety of ways, characterized in that the mixture is mixed with ssamjang and eaten.
상기 견과류와,
소고기, 돼지고기 중 하나 또는 둘을 혼합하여 간장, 설탕, 꿀, 후추를 혼합한 양념에 1~3시간 동안 재운 후, 40~80℃에서 2~6시간 동안 건조하여 3~7mm의 크기로 절단한 육포를 중량대비 1 : 05~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 하는 다양한 활용이 가능한 견과류 혼합물의 제조방법.The method of claim 1,
With the above nuts,
Mix one or two of beef and pork, marinate for 1 to 3 hours in a seasoning mixture of soy sauce, sugar, honey, and pepper, then dry at 40 to 80°C for 2 to 6 hours and cut into 3 to 7 mm sizes. A method for producing a nut mixture that can be utilized in a variety of ways, characterized in that one jerky is mixed in a ratio of 1:05 to 2 by weight and put in ssamjang for consumption.
상기 견과류와,
마른 고추, 마른 인삼 중 하나 또는 둘을 혼합하고 40~80℃에서 2~6시간 동안 건조하여 1~5mm로 절단한 건조물을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 하는 다양한 활용이 가능한 견과류 혼합물의 제조방법.The method of claim 1,
With the above nuts,
Mix one or two of dry red pepper and dry ginseng, dry it at 40~80℃ for 2~6 hours, cut into 1~5mm, and mix the dried product in a ratio of 1:0.5~2 to the weight and put it in ssamjang for eating. A method of manufacturing a nut mixture that can be utilized in a variety of ways.
상기 견과류와,
사과, 배, 바나나, 포도, 자두, 파인애플, 망고를 하나 또는 둘 이상을 혼합하고 40~80℃℃에서 2~5시간 동안 건조하여 1~5mm로 절단한 건조과일을 중량대비 1 : 0.5~2의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 하는 다양한 활용이 가능한 견과류 혼합물의 제조방법.The method of claim 1,
With the above nuts,
Mix one or two of apples, pears, bananas, grapes, plums, pineapples, mangoes, and dry them at 40-80℃ for 2-5 hours and cut into 1-5mm by weight. A method for producing a nut mixture that can be used in various ways, characterized in that mixing in a ratio of and putting in ssamjang for eating.
상기 견과류와,
세척된 수삼을 70~100℃에서 1~5시간 동안 증숙하고 당침한 후, 40~80℃에서 3~7시간 동안 건조하여 1~5mm로 절단한 당침홍삼과,
소고기, 돼지고기 중 하나 또는 둘을 혼합하여 간장, 설탕, 꿀, 후추를 혼합한 양념에 1~3시간 동안 재운 후, 40~80℃에서 2~6시간 동안 건조하여 3~7mm의 크기로 절단한 육포와,
마른 고추, 마른 인삼 중 하나 또는 둘을 혼합하고 40~80℃에서 2~6시간 동안 건조하여 1~5mm로 절단한 건조물과,
사과, 배, 바나나, 포도, 자두, 파인애플, 망고를 하나 또는 둘 이상을 혼합하고 40~80℃에서 2~5시간 동안 건조하여 1~5mm로 절단한 건조과일을 중량대비 1(견과류) : 0.5~2(당침홍삼) : 0.5~2(육포) : 0.5~2(건조물) : 0.5~2(건조과일)의 비율로 혼합하여 쌈장에 넣어 취식하는 것을 특징으로 하는 다양한 활용이 가능한 견과류 혼합물의 제조방법.The method of claim 1,
With the above nuts,
The washed fresh ginseng is steamed at 70~100℃ for 1~5 hours, then dried for 3~7 hours at 40~80℃ and cut into 1~5mm.
Mix one or two of beef and pork, marinate for 1 to 3 hours in a seasoning mixture of soy sauce, sugar, honey, and pepper, then dry at 40 to 80°C for 2 to 6 hours and cut into 3 to 7 mm sizes. With one jerky,
Mix one or two of dried red pepper and dried ginseng, dried for 2-6 hours at 40~80℃, and cut into 1~5mm,
Mix one or two apples, pears, bananas, grapes, plums, pineapples, mangoes, and dry them at 40 to 80℃ for 2 to 5 hours and cut into 1 to 5 mm by weight. 1 (nuts): 0.5 ~2 (Dangchim Red Ginseng): 0.5~2 (Jerky): 0.5~2 (Dried): 0.5~2 (Dried Fruit) Mix in a ratio of 0.5~2 (Dried Fruit) and put it in ssamjang to prepare a variety of nut mixtures Way.
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