KR20210144281A - Processing method for bamboo shoot and bamboo shoot processed by the same method - Google Patents
Processing method for bamboo shoot and bamboo shoot processed by the same method Download PDFInfo
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
Description
본 발명은 죽순 가공방법 및 이 방법으로 가공된 죽순에 관한 것으로서, 보다 상세하게는 죽순 가공시 떫은 맛을 제거하고, 단백질 백태로 인한 부패를 방지하도록 가공하는 죽순 가공방법 및 이 방법으로 가공된 죽순에 관한 것이다. The present invention relates to a method for processing bamboo shoots and to bamboo shoots processed by this method, and more particularly, to a method for processing bamboo shoots that removes astringency during processing of bamboo shoots and to prevent spoilage due to protein efflorescence, and bamboo shoots processed by this method is about
일반적으로 대나무는 세계적으로 3000 여종이 자생하고 있으며 우리나라에는 맹종죽, 왕대, 솜대, 산죽 등 12~13 여종이 자생, 분포하고 있다. 자생지나 종류, 부위(죽엽, 죽순, 죽여)에 따라서도 성분상 차이점은 있으나, 일반적으로 단백질, 섬유질, 아미노산(아스파라긴, 글루타민, 알라닌 등), 지방산, 비타민, 칼륨, 칼슘, 마그네슘, 실리카 등 인체에 이로운 물질들로 구성되어 있어 예로부터 한방의 약재로 사용되어 왔다. In general, about 3000 species of bamboo grow wild in the world, and 12~13 species such as Maengjongjuk, Wangdae, Somdae, and Sanjuk are wild and distributed in Korea. Although there are differences in composition depending on the place of origin, type, and part (bamboo leaves, bamboo shoots, porridge), in general, proteins, fibers, amino acids (asparagine, glutamine, alanine, etc.), fatty acids, vitamins, potassium, calcium, magnesium, silica, etc. It is composed of beneficial substances and has been used as herbal medicine since ancient times.
또한 동의보감, 본초강목 등의 문헌에서는 대나무는 성정이 차고 맛이 쓰나, 고혈압, 중풍, 당뇨, 빈혈, 불면증, 산후발열(기미, 주근깨), 소아경기, 구창, 주독을 다스리며 기를 이롭게 한다고 기재되어 있다. 그리고 산죽의 잎에서 추출한 추출액 중에는 항암활성을 지닌 물질의 구성성분인 크실로스, 아라비로스 및 글루코스와 만노스, 갈락토스 등의 당류와 아스파라긴산, 글루타민산, 셀린, 트레오닌, 플로린, 알라닌, 시스레인, 페닐아라닌 등의 아미노산이 함유되어 있다고 기재되어 있다. In addition, in the literature such as Donguibogam and Bonchogangmok, bamboo has a cold and bitter taste, but it is described as beneficial for qi by controlling high blood pressure, stroke, diabetes, anemia, insomnia, postpartum fever (spots, freckles), childhood dysentery, flatulence, and intoxication. . And in the extract extracted from the leaves of wild porridge, sugars such as xylose, aravirose, glucose, mannose, and galactose, which are components of substances with anticancer activity, aspartic acid, glutamic acid, celine, threonine, florin, alanine, cislein, and phenylaranine It is described that it contains amino acids such as
특히, 죽순은 대나무의 땅속줄기 마디에서 돋아나는 어린순으로, 동의보감 및 한국본초도감에 의하면 변비예방, 숙취해소, 청혈작용, 이뇨작용, 스트레스, 불면증, 비만증, 피부염, 만성기관지염 그리고 고혈압예방 등에 효과가 있는 것으로 알려져 있다. 이러한 죽순의 영양적 가치를 살펴보면, 단백질은 양파의 4배이고 비타민A는 무려 100배가 넘으며, 이외에 칼슘, 철분, 무기질, 비타민B, 비타민C, 섬유소, 리그닌, 펙틴 등이 풍부하게 함유되어 있다. 또 죽순에는 여러 가지 구성, 유리 아미노산이 들어 있으며, 질소화합물로는 티로신, 아스파라긴산, 글루탐산, 알라닌 등이 많고, 화합물로는 과당, 포도당, 자당 등을 함유하고 있다.In particular, bamboo shoots are young shoots sprouting from the root nodes of bamboo. According to Donguibogam and Korean Herbal Encyclopedia, it is effective in preventing constipation, hangover relief, cleansing blood, diuresis, stress, insomnia, obesity, dermatitis, chronic bronchitis and hypertension. It is known that there is Looking at the nutritional value of these bamboo shoots, protein is 4 times that of onions and vitamin A is over 100 times, and in addition, calcium, iron, minerals, vitamin B, vitamin C, fiber, lignin, pectin, etc. are abundantly contained. In addition, bamboo shoots contain various components, free amino acids, nitrogen compounds such as tyrosine, aspartic acid, glutamic acid, and alanine, and compounds such as fructose, glucose and sucrose.
죽순은 풍부한 영양성분이 많이 들어 있어 요리재료로 활용되거나 건강식품의 주재료로 사용되는데, 이때 상기 요리재료나 건강식품재료로 사용되는 죽순 재료는 죽순껍질이 제거된 상태의 죽순대를 의미하며, 이를 일정시간 삶거나 일정온도 이상 가열하여 죽순대의 독성 및 떫은맛을 제거한 후에 음식재료로 사용되어 진다. Bamboo shoots contain a lot of rich nutrients and are used as cooking ingredients or as main ingredients of health food. It is used as a food ingredient after removing the toxicity and astringent taste of bamboo shoots by boiling them for a long time or heating them over a certain temperature.
죽순은 수확기간이 5월에서 6월경으로 한정되어 있어, 일반적으로 통조림, 염장 또는 냉동의 방법으로 저장/유통되고 있다. 냉동저장방법은 냉동저장을 위한 장비를 마련해야 하기 때문에 시설에 비용이 많이 소요되는 단점이 있으며, 염장의 방법은 나트륨 과다 섭취를 야기할 수 있는 문제점이 있다. 죽순 가공방법에 있어서 조직감, 영양손실, 맛의 저하 등의 문제점을 해결할 수 있는 새로운 죽순 저장방법의 개발이 필요하다. Since the harvest period is limited from May to June, bamboo shoots are generally stored/distributed by canning, salting, or freezing. The frozen storage method has a disadvantage in that it requires a lot of cost for the facility because it is necessary to prepare equipment for freezing storage, and the salting method has a problem that may cause excessive sodium intake. In the bamboo shoot processing method, it is necessary to develop a new method for storing bamboo shoots that can solve problems such as texture, loss of nutrients, and deterioration of taste.
상기 문제점을 해결하기 위하여 본 발명은 죽순 가공시 떫은 맛을 제거하고, 단백질 백태로 인한 부패를 방지하도록 가공하는 죽순 가공방법을 제공하는데 그 목적이 있다. In order to solve the above problems, an object of the present invention is to provide a method for processing bamboo shoots to remove the astringent taste during processing of bamboo shoots and to prevent decay due to protein efflorescence.
상기 목적을 달성하기 위해 본 발명의 죽순 가공방법은 죽순을 구입 후 가공을 위한 크기로 다듬어 준비하는 죽순 준비단계와, 상기 다듬어진 죽순을 100℃ 온도에서 2시간 동안 증숙하는 증숙단계와, 상기 증숙된 죽순을 13 ~ 17℃ 온도에서 냉각시키는 수냉단계와, 상기 냉각 후 24 내지 36시간 동안 죽순을 침지시키는 침지단계와 상기 침지 후 죽순을 장기 보관이 가능하도록 멸균시키는 멸균단계와, 상기 멸균 후 알루미늄 캔에 보관하는 포장단계와, 상기 알루미늄 캔에서 죽순을 소분하여 진공포장하는 진공포장단계 및 상기 진공포장된 상태에서 상기 멸균단계를 반복 진행하는 것을 특징으로 한다. In order to achieve the above object, the bamboo shoot processing method of the present invention includes a bamboo shoot preparation step of preparing bamboo shoots by trimming them to a size for processing after purchase, a steaming step of steaming the trimmed bamboo shoots at a temperature of 100° C. for 2 hours, and the steaming process A water cooling step of cooling the aged bamboo shoots at a temperature of 13 to 17° C., a immersion step of immersing the bamboo shoots for 24 to 36 hours after the cooling, and a sterilization step of sterilizing the bamboo shoots for long-term storage after the immersion, and the aluminum after sterilization It is characterized in that the packaging step of storing in a can, the vacuum packaging step of vacuum-packing the bamboo shoots subdivided in the aluminum can, and the sterilization step in the vacuum-packed state are repeated.
상기 멸균단계는 죽순과 정제수를 혼합하여 멸균기에서 80℃ 승온시키는 탈기단계와, 상기 탈기 후 95℃ 온도에서 0.5kgf/㎠ 압력으로 10분간 살균하는 1차 살균단계와, 상기 1차 살균 후 110℃ 온도에서 1.3kgf/㎠ 압력으로 10분간 살균하는 2차 살균단계 및 상기 2차 살균 후 25 내지 30℃ 온도까지 1.5kgf/㎠ 압력에서 15분간 냉각하는 냉각단계를 포함하는 것을 특징으로 한다. The sterilization step includes a degassing step in which a mixture of bamboo shoots and purified water is heated to 80° C. in a sterilizer, a first sterilization step of sterilizing at a temperature of 95° C. for 10 minutes at a pressure of 0.5 kgf/cm 2 after degassing, and 110° C. after the first sterilization. A secondary sterilization step of sterilizing at a temperature of 1.3 kgf/cm 2 pressure for 10 minutes and a cooling step of cooling for 15 minutes at a pressure of 1.5 kgf/cm 2 to a temperature of 25 to 30° C. for 15 minutes after the second sterilization.
상기 진공포장된 죽순은 멸균단계를 반복 후 1 내지 4℃ 온도에서 냉장보관하는 것을 특징으로 한다. The vacuum-packed bamboo shoots are characterized in that the sterilization step is repeated and then refrigerated at a temperature of 1 to 4°C.
상기와 같이 본 발명의 죽순 가공방법은 단백질 백태를 제거하여 냉장상태에서 장기보관이 가능하다. As described above, the bamboo shoot processing method of the present invention can be stored for a long time in a refrigerated state by removing the protein white matter.
또한, 본 발명은 죽순의 독성 및 떫은 맛을 제거하여 조직감 및 맛이 우수한 죽순을 진공포장할 수 있는 가공방법을 제공할 수 있다. In addition, the present invention can provide a processing method capable of vacuum packaging bamboo shoots excellent in texture and taste by removing the toxicity and astringent taste of bamboo shoots.
도 1은 본 발명의 일실시예인 죽순 가공방법을 설명하기 위한 흐름도이다.
도 2는 도1의 가공방법에서 멸균과정을 설명하기 위한 흐름도이다.
도 3는 도2의 방법으로 멸균되는 죽순 가공기의 제어부 화면을 나타낸 사진이다. 1 is a flowchart for explaining an embodiment of the bamboo shoot processing method of the present invention.
Figure 2 is a flow chart for explaining the sterilization process in the processing method of Figure 1.
3 is a photograph showing the control screen of the bamboo shoot processing machine sterilized by the method of FIG.
다른 식으로 정의되지 않는 한, 본 명세서에서 사용된 모든 기술적 과학적 용어들은 본 발명이 속하는 기술분야에서 숙련된 전문가에 의해서 통상적으로 이해되는 것과 동일한 의미를 가진다. 일반적으로, 본 명세서에서 사용된 명명법은 본 기술분야에서 잘 알려져 있고 통상적으로 사용되는 것이다. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is those well known and commonly used in the art.
본원 명세서 전체에서, 어떤 부분이 어떤 구성 요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있는 것을 의미한다. Throughout this specification, when a part "includes" a certain element, it means that other elements may be further included, rather than excluding other elements, unless otherwise stated.
본 발명에서 "죽순"이란 그것이 얻어지는 대나무의 종류를 불문하고 분류학상 대나무로 분류되는 식물 즉 벼목 화본과에 속하는 대나무로부터 얻어진 모든 것을 포함하는 의미이다. 대나무의 종류를 불문하므로, 왕대속(Phyllostachys)에 속하는 대나무에서 얻어진 죽순이든, 해장죽속(Arundinaria)에 속하는 대나무에서 얻어진 죽순이든, 조릿대속(Sasa)에 속하는 대나무에서 얻어진 죽순이든 또는 이대속(Pseudosasa)에 속하는 대나무에서 얻어진 죽순이든 상관없이, 모두 본 발명에 사용될 수 있다. In the present invention, the term "bamboo shoots" includes everything obtained from plants classified as bamboo taxonomically, that is, bamboos belonging to the Oryaceae family, regardless of the type of bamboo obtained from the "bamboo shoots". Regardless of the type of bamboo, whether it is a bamboo shoot obtained from a bamboo belonging to the genus Phyllostachys, a bamboo shoot obtained from a bamboo belonging to the genus Arundinaria, a bamboo shoot obtained from a bamboo belonging to the genus Sasa, or Pseudosasa ), regardless of whether it is a bamboo shoot obtained from a bamboo belonging to
이하에서는 본 발명의 죽순 가공방법의 제조방법에 대하여 설명하도록 한다. Hereinafter, the manufacturing method of the bamboo shoot processing method of the present invention will be described.
도 1은 본 발명에 따른 죽순 가공방법을 도시한 흐름도이다. 도 2는 도1의 가공방법에서 멸균과정을 설명하기 위한 흐름도이다. 도 3는 도2의 방법으로 멸균되는 죽순 가공기의 제어부 화면을 나타낸 사진이다. 1 is a flowchart illustrating a bamboo shoot processing method according to the present invention. Figure 2 is a flow chart for explaining the sterilization process in the processing method of Figure 1. Figure 3 is a photograph showing the control screen of the bamboo shoot processing machine sterilized by the method of Figure 2;
본 발명의 죽순 가공방법은 죽순 준비단계(S100), 증숙단계(S200), 수냉단계(S300), 침지단계(S400), 멸균단계(S500) 및 포장단계(S600)을 포함한다. 본 발명의 죽순 가공방법 및 이 방법으로 가공된 죽순은 떫은 맛을 제거하고, 단백질 백태로 인한 부패를 방지하도록 하여 냉장상태에서 장기 보관이 가능하다. The bamboo shoot processing method of the present invention includes a bamboo shoot preparation step (S100), a steaming step (S200), a water cooling step (S300), a immersion step (S400), a sterilization step (S500) and a packaging step (S600). The bamboo shoot processing method of the present invention and the bamboo shoots processed by this method can be stored for a long time in a refrigerated state by removing the astringent taste and preventing spoilage due to protein white matter.
상기 죽순 준비단계(S100)는 죽순을 구입 후 가공을 위한 크기로 다듬어 준비하는 과정이다. The bamboo shoot preparation step (S100) is a process of preparing bamboo shoots by trimming them to a size for processing after purchase.
상기 증숙단계(S200)는 다듬어진 죽순을 100℃ 온도에서 2시간 동안 증숙한다. In the steaming step (S200), the trimmed bamboo shoots are steamed at a temperature of 100° C. for 2 hours.
상기 수냉단계(S300)는 상기 증숙된 죽순을 13 ~ 17℃ 온도에서 냉각시킨다. 바람직하게는 상기 냉각온도를 15℃ 내외로 설정하여 죽순을 냉각시킨다. The water cooling step (S300) is to cool the steamed bamboo shoots at a temperature of 13 ~ 17 ℃. Preferably, the bamboo shoots are cooled by setting the cooling temperature to around 15°C.
상기 침지단계(S400)는 냉각 후 24 내지 36시간 동안 죽순을 침지한다. In the immersion step (S400), the bamboo shoots are immersed for 24 to 36 hours after cooling.
상기 멸균단계(S500)는 침지 후 죽순을 장기 보관이 가능하도록 멸균시킨다. 상기 멸균단계(S500)는 탈기단계(S510), 제1 살균단계(S520), 제2 살균단계(S530) 및 냉각단계(S540)를 포함한다. The sterilization step (S500) sterilizes the bamboo shoots after immersion so that long-term storage is possible. The sterilization step (S500) includes a degassing step (S510), a first sterilization step (S520), a second sterilization step (S530), and a cooling step (S540).
상기 탈기단계(S510)는 침지 후 죽순 10kg과 정제수 5kg을 혼합한 용기에 담아 멸균기에서 80℃ 까지 승온시킨다. 이때 80℃까지 승온되는데 시간은 최대 5분 소요되도록 설정한다. The degassing step (S510) is placed in a container in which 10 kg of bamboo shoots and 5 kg of purified water are mixed after immersion and the temperature is raised to 80° C. in a sterilizer. At this time, the temperature is raised to 80°C, and the time is set to take up to 5 minutes.
상기 제1 살균단계(S520)는 탈기 후 95℃온도에서 0.5kgf/㎠ 압력으로 10분간 살균한다. The first sterilization step (S520) is sterilized for 10 minutes at a temperature of 95° C. and a pressure of 0.5 kgf/cm 2 after degassing.
상기 제2 살균단계(S530)는 제1 살균단계 후 온도를 110℃까지 상승시킨 후 1.3kgf/㎠ 압력으로 10분간 살균한다. In the second sterilization step (S530), the temperature is raised to 110° C. after the first sterilization step and then sterilized at a pressure of 1.3 kgf/cm 2 for 10 minutes.
상기 냉각단계(S540)는 제2 살균단계 후 25 내지 30℃의 온도까지 1.5kgf/㎠ 압력으로 15분간 냉각시킨다. In the cooling step (S540), after the second sterilization step, the temperature is cooled to a temperature of 25 to 30° C. at a pressure of 1.5 kgf/cm 2 for 15 minutes.
상기 포장단계(S600)는 알루미늄 캔에 보관한다. 상기 포장단계(S600)에서 소분이 필요하면, 캔에서 죽순을 소분하여 진공포장(S700)한다. 상기 진공포장(S700) 후 재살균단계(S800)를 진행한다. 상기 재살균단계(S800)는 진공포장된 상태에서 제1 살균단계(S520), 제2 살균단계(S530) 및 냉각단계(S540)를 추가로 진행한다. The packaging step (S600) is stored in an aluminum can. If subdivision is required in the packaging step (S600), the bamboo shoots are subdivided in a can and vacuum-packed (S700). After the vacuum packaging (S700), the re-sterilization step (S800) is performed. In the re-sterilization step (S800), the first sterilization step (S520), the second sterilization step (S530), and the cooling step (S540) are additionally performed in the vacuum-packed state.
상기 재살균단계(S800) 후 1 내지 4℃의 온도에서 냉장보관(S900)한다. After the re-sterilization step (S800), refrigerated storage (S900) at a temperature of 1 to 4 ℃.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는바, 도면에 예시된 것에 한정되는 것은 아니며, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적 기술은 단지 바람직한 실시 양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다. As described above in detail a specific part of the content of the present invention, it is not limited to what is illustrated in the drawings, and for those of ordinary skill in the art, this specific description is only a preferred embodiment, thereby It will be clear that the scope is not limited. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.
Claims (4)
상기 다듬어진 죽순을 100℃ 온도에서 2시간 동안 증숙하는 증숙단계;
상기 증숙된 죽순을 13 ~ 17℃ 온도에서 냉각시키는 수냉단계;
상기 냉각 후 24 내지 36시간 동안 죽순을 침지시키는 침지단계;
상기 침지 후 죽순을 장기 보관이 가능하도록 멸균시키는 멸균단계;
상기 멸균 후 알루미늄 캔에 보관하는 포장단계;
상기 알루미늄 캔에서 죽순을 소분하여 진공포장하는 진공포장단계; 및
상기 진공포장된 상태에서 상기 멸균단계를 반복 진행하는 것을 특징으로 하는 죽순 가공방법.
A bamboo shoot preparation step in which bamboo shoots are purchased and then trimmed to a size for processing;
A steaming step of steaming the trimmed bamboo shoots at a temperature of 100° C. for 2 hours;
Water cooling step of cooling the steamed bamboo shoots at a temperature of 13 ~ 17 ℃;
An immersion step of immersing bamboo shoots for 24 to 36 hours after the cooling;
A sterilization step of sterilizing the bamboo shoots for long-term storage after the immersion;
a packaging step of storing in an aluminum can after the sterilization;
A vacuum packaging step of subdividing bamboo shoots in the aluminum can and vacuum packaging; and
Bamboo shoot processing method, characterized in that repeating the sterilization step in the vacuum-packed state.
상기 멸균단계는
죽순과 정제수를 혼합하여 멸균기에서 80℃ 승온시키는 탈기단계;
상기 탈기 후 95℃ 온도에서 0.5kgf/㎠ 압력으로 10분간 살균하는 1차 살균단계;
상기 1차 살균 후 110℃ 온도에서 1.3kgf/㎠ 압력으로 10분간 살균하는 2차 살균단계; 및
상기 2차 살균 후 1.5kgf/㎠ 압력에서 25 내지 30℃ 온도까지 15분간 냉각하는 냉각단계를 포함하는 것을 특징으로 하는 죽순 가공방법.
The method of claim 1,
The sterilization step
A degassing step of mixing bamboo shoots and purified water and raising the temperature to 80° C. in a sterilizer;
a first sterilization step of sterilizing for 10 minutes at a temperature of 95° C. and a pressure of 0.5 kgf/cm 2 after the degassing;
a second sterilization step of sterilizing for 10 minutes at a temperature of 110° C. and a pressure of 1.3 kgf/cm 2 after the first sterilization; and
After the secondary sterilization, bamboo shoot processing method comprising a cooling step of cooling for 15 minutes at a pressure of 1.5 kgf/cm 2 to a temperature of 25 to 30 ° C.
상기 진공포장된 죽순은 멸균단계를 반복 후 1 내지 4℃ 온도에서 냉장보관하는 것을 특징으로 하는 죽순 가공방법.
The method of claim 1,
The vacuum-packed bamboo shoot processing method, characterized in that refrigerated storage at a temperature of 1 to 4 ℃ after repeating the sterilization step.
The bamboo shoots processed by the processing method of any one of claims 1 to 3.
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