KR20220000474A - The Method Of Making A Side dish Of Mul Berry Leavesand The Side dish - Google Patents

Abstract

According to the present invention, in a case of making a mulberry leaf side dish, the present invention has an advantage of being able to naturally consume mulberry leaves every day without making any special effort in consuming the mulberry leaves because the nutrients of the mulberry leaves can be consumed as a side dish three meals a day, and specifically, the well-known nutritional components of the mulberry leaves and the nutritional components of the seasoning sauce containing the mulberry tree of the present invention work together to exert a beneficial effect on the human body. A method for making a mulberry leaf side dish comprises: a first step of making marinade; a second step of fermenting in salt water; and a third step of permeating the seasoning.

Description

The method of making a mulberry leaf side dish and the mulberry leaf side dish

The present invention relates to the first step of preparing a seasoning sauce by boiling for 30 minutes to 3 hours by adding soy sauce, sagebrush, and sugar, the second step of fermenting mulberry leaves in brine, and the second step of fermenting the mulberry leaves in brine in the second step in the sauce prepared in the first step. It provides a method for producing a mulberry leaf side dish and a mulberry leaf side dish prepared by the above method, comprising the three steps of immersing, adding red pepper powder, sesame seeds, and chives between the mulberry leaves and refrigerated storage for a certain period of time.

The present invention relates to a method for preparing a side dish using mulberry leaves and a mulberry leaf side dish prepared by the method, and more specifically, to a mulberry leaf side dish prepared by long-term aging in a seasoning prepared with soy sauce and other ingredients. A manufacturing method is provided.

One of the fields that modern people are most interested in is health, and a proper diet is being discussed as the most desirable method for this. However, along with economic development, the diet gradually focuses on palatability rather than nutrition, destroying the nutritional balance, and the problem of obesity due to high-calorie food is emerging as a major obstacle to national health. Therefore, in order to overcome these problems, various functional foods have been developed, but the disadvantage that they cannot be used as stocks due to low economic feasibility has emerged.

As a health food, various drugs and foods using mulberry leaves have recently appeared. Looking at the efficacy of mulberry leaves, it is recorded in Chinese herbal medicines that ‘there is nothing in the mulberry tree that is not used medicinally, either in its root, leaf, bark or fruit. About 18 products related to sericulture, such as mulberry leaves and mulberry, such as beriberi, diabetes, snake and insect bites, etc., have been recorded with various effects that are good for the body in about 177 places. The use of mulberry leaves as a medicine dates back to the Han Dynasty about 2,200 years ago.

Shinnong Bonchagyeong, compiled by Jang Chong-kyung during the late Han Dynasty, is the first to compile medical books published before that.

In addition, from a modern medical point of view, mulberry leaves are nutritionally very good as they contain more than 50 kinds of minerals, including calcium and iron. Compared to radish, it contains 60 times more calcium, which makes bones strong and prevents osteoporosis, 160 times more iron, which is the raw material for blood, and 10 times more phosphorus, which makes various important components in our body. Compared to green tea, which we enjoy drinking, vitamins A and C are low, but calcium is 6.1 times, iron is 2.2 times, potassium is 1.4 times, and fiber is 4.7 times higher. In particular, it is rich in calcium and contains 6 times more than milk, a representative calcium food, and 3 times more iron than spinach.

Table 1 below is a table comparing the nutritional components of mulberry leaves and green tea.

As shown in Table 1, it can be seen that mulberry leaves contain more nutrients beneficial to the human body than green tea. In particular, mulberry leaves are effective in preventing diabetes and lowering blood sugar in diabetic patients. It is estimated that there are at least 2 million people with diabetes in our country, and the number of cases of diabetes among young children is increasing. It is already widely known that silkworm powder has the effect of lowering blood sugar, and several ingredients have been found to lower blood sugar in the mulberry leaves that silkworms eat. Mulberry leaves contain peony A, which is effective in treating diabetes, as well as nojirimycin and callistejin, known as alpha-glucosidase inhibitors.

Therefore, various techniques have been proposed to take advantage of the medical and nutritional effects of these mulberry leaves.

For example, Korea Patent Registration No. 54727 discloses that fresh mulberry leaves are immersed in a mixture prepared by mixing 50% by weight of water and standard concentration of makgeolli, respectively, and then stirred for about 2-3 minutes and then mulberry leaves containing the mixture are mixed. Take out from this mixture, wash off the excess mixture, steam it for about 50 - 60 seconds, dry it, and grind it to an appropriate size. Stir-fry to the point of stuttering to make 70-80% by weight of negative mulberry leaf powder, which is the main ingredient of mulberry leaf tea, and store this and 20-30% by weight of positive ingredients such as cinnamon powder, ginger powder, and Kwakhyang powder. It proposes a method for producing mulberry leaf tea, which is characterized in that it is added to the inside, and Korean Patent Registration No. 276351 discloses 80 to 86% by weight of wheat flour, 5 to 11% by weight of wheat starch, 3 to 9% by weight of mulberry leaf powder, and refined salt. Mulberry leaf naengmyeon is presented, characterized in that 0.05 to 0.5 wt% of grapefruit extract is added to the naengmyeon composition composed of 6 to 12 wt%, and Korean Patent Registration No. 450827 discloses 28.0 wt% of gum base and 68.0 wt% of sugar alcohol %, softening agent 0.2% by weight, moisturizing agent 0.3% by weight, emulsifier 0.2% by weight, fragrance 2.0% by weight, mulberry leaf fine powder 0.1% by weight, mulberry leaf extract 0.5% by weight, mulberry leaf extract powder 0.3% by weight and fruit concentrate 0.4% by weight Chewing gum using mulberry leaves is presented.

However, in the prior art, mulberry leaves are only an additional component, and there is a problem in ingesting a sufficient amount of mulberry leaves. In addition, mulberry leaf tea, mulberry leaf ice cream, mulberry leaf rice cake, etc. have a problem in that it is difficult to access them every day for a long period of time in daily life without special purpose and effort. Therefore, the present inventors developed the present invention in order to naturally consume mulberry leaves during three meals a day without making any special effort by developing a technology for making mulberry leaves as a side dish that can be accessed at three meals a day.

An object of the present invention is to provide a method for preparing a side dish using mulberry leaves so that the well-known health and impact effects of mulberry leaves can be consumed daily without special effort.

The present invention relates to a first step of preparing a seasoning sauce by boiling water, sugar, Heotgae tree, onion, and soy sauce for 30 minutes to 3 hours;

Step 2 of fermenting mulberry leaves in salt water;

and a third step of immersing the mulberry leaves fermented in salt water in step 2 in the seasoning sauce of step 1 and sealing it for a certain period of time so that the seasoning is soaked. Serves a side dish.

In the case of preparing a mulberry leaf side dish according to the present invention, since the nutritional component of mulberry leaf can be consumed as a side dish at three meals a day, it has the advantage of naturally ingesting mulberry leaf every day without making any special effort to consume the mulberry leaf. , in particular, the well-known nutritional components of mulberry leaves and the nutritional components of the seasoning sauce containing the mulberry tree of the present invention work together to exert beneficial effects on the human body.

1 is a flowchart summarizing the manufacturing process of the mulberry leaf side dish of Example 1.
Figure 2 is a flowchart summarizing the manufacturing process of the mulberry leaf side dish of Example 2.

In order to achieve the above object, the present invention as a first embodiment,

Step 1 of preparing a seasoning sauce by boiling water, sugar, honeysuckle, onion, and soy sauce for 30 minutes to 3 hours;

2 steps of fermenting mulberry leaves in brine; and step 3 of immersing the mulberry leaves fermented in the small net in step 2 in the seasoning sauce of step 1 and sealing for a certain period of time so that the seasoning is soaked.

In step 1, it is preferable that each component ratio for preparing the sauce is 50 g to 100 g of sugar, 30 g to 100 g of Heotgae tree, 50 g to 200 g of onion, and 50 mg to 200 mg of soy sauce per 1 liter of water.

It is preferable that the period for fermenting the mulberry leaves in brine in step 2 is 8 to 12 days, and the period for soaking the mulberry leaves in the seasoning in step 3 is 20 days or more.

In addition, as a second embodiment of the present invention, the above and mulberry leaf side dishes are provided.

Step 1 of preparing a seasoning sauce by adding soy sauce, honeysuckle, and sugar and boiling for 30 minutes to 3 hours;

2 steps of fermenting mulberry leaves in brine; and

A mulberry leaf dish, characterized in that it includes the third step of putting fermented mulberry leaves in salt water in step 2 so that they are immersed in the seasoning sauce prepared in step 1, and refrigerated storage for a certain period of time by adding red pepper powder, sesame, and chives between the mulberry leaves. It provides a manufacturing method of

In step 2, the period for fermenting the mulberry leaves in brine is 8 to 12 days, and in step 3, it is preferable that the period for soaking the mulberry leaves in the seasoning is 20 days or more. Hereinafter, the present invention will be described in more detail.

First, the first embodiment will be described as follows.

In the present invention, a seasoning sauce should be prepared for the mulberry leaf side dish. The seasoning sauce of the first embodiment is boiled with water, sugar, honeysuckle, onion, and soy sauce. Among the above materials, hutgae tree in particular contains various nutrients that are good for the human body. Efficacy of Heotgae tree (earth) is good for alcoholic hepatitis, liver cirrhosis, fatty liver, jaundice, diabetes, blood pressure, thirst quenching, bowel and urine function (cystitis, constipation), etc. to perform It is known that if you put leaves, stems, or fruits of Heotgae tree (earth) in a sake pot, the alcohol does not ferment and the alcohol component of the alcohol disappears and becomes like water.

It is preferable that each component ratio of the above ingredients is 50 g to 100 g of sugar, 30 g to 100 g of Heotgae tree, 50 g to 200 g of onion, and 50 mg to 200 mg of soy sauce per 1 liter of water.

After mixing the above ingredients with water in an appropriate ratio, boil it for about 20 minutes on high heat and for about 20 minutes on medium heat first, then filter the ingredients through a sieve and use only the seasoning sauce. Of course, the boiling time can be adjusted within 30 minutes to 3 hours depending on the control and amount of fire.

Prepare the seasoning as above and ferment the mulberry leaves in salt water. By fermenting mulberry leaves in brine, it softens mulberry leaves, neutralizes toxic components present in mulberry leaves, and plays a role in adjusting the salt seasoning of mulberry leaves. The fermenting time of mulberry leaves in brine is about 10 days, about 8 to 12 days is appropriate. If the fermenting time in brine is too short, the mulberry leaves are not sufficiently fermented. so it's not good

It is necessary to soak the mulberry leaves pickled in salt water in the seasoning sauce prepared above, so that the seasoning flavor is absorbed into the mulberry leaves. After submerging the mulberry leaves in the prepared sauce, press down with a heavy stone so that the mulberry leaves do not float on the sauce, then seal and store. It is good to take out the mulberry leaves and eat them after about 20 days. If you take it out and eat it after storing it for too short a period, it is desirable to store the mulberry leaves in the sauce for at least 20 days so that the seasoning flavor fully permeates the mulberry leaves.

The second embodiment is almost the same as the first embodiment, except for the seasoning sauce, except for water, add soy sauce, honeysuckle, and sugar, boil it for about 20 minutes on high heat and about 20 minutes on medium heat, and then cool it to prepare the sauce. Of course, depending on the intensity and amount of fire, the boiling time can be varied from 30 minutes to 3 hours.

Here, as in the first embodiment, prepare mulberry leaves that have been fermented in salt water for 10 days or more, put the fermented mulberry leaves in the sauce, and then add more common seasonings such as red pepper powder, sesame seeds, and chives. It is best to take it out and eat it after refrigeration for at least 10 days.

It is possible to further add conventional seasonings or vegetables to the first and second embodiments.

Claims (7)

Step 1 of preparing a seasoning sauce by boiling water, sugar, honeysuckle, onion, and soy sauce for 30 minutes to 3 hours;
2 steps of fermenting mulberry leaves in brine; and
A method of producing a mulberry leaf side dish, comprising a third step of immersing the mulberry leaves fermented in salt water in step 2 in the seasoning sauce of step 1 and sealing the mulberry leaf for a certain period of time so that the seasoning is soaked. The method according to claim 1, wherein each ingredient ratio for preparing the seasoning sauce in step 1 is 50 g to 100 g of sugar, 30 g to 100 g of Heotgae tree, 50 g to 200 g of onion, and 50 mg to 200 mg of soy sauce per 1 liter of water. Method of making mulberry leaf side dish The method according to claim 1, wherein the period for fermenting the mulberry leaves in step 2 in brine is 8 to 12 days, and the period for soaking the mulberry leaves in step 3 is 20 days later. A mulberry leaf side dish prepared by the method of any one of claims 1 to 3. Step 1 of preparing a seasoning sauce by adding soy sauce, honeysuckle, and sugar and boiling for 30 minutes to 3 hours;
2 steps of fermenting mulberry leaves in brine; and
A method of producing a mulberry leaf side dish comprising the 3 step of putting mulberry leaves fermented in brine in step 2 to be immersed in the seasoning sauce prepared in step 1, and refrigerated storage for a certain period of time by adding red pepper powder, sesame, and chives between the mulberry leaves. [Claim 6] The method of claim 5, wherein in step 2, the period for fermenting the mulberry leaves in salt water is 8 to 12 days, and in step 3, the period for soaking the mulberry leaves in the seasoning sauce is 10 days or more. A mulberry leaf side dish prepared by the method of claim 5 or 7.

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