KR20240021479A - Method for manufacturing coal briquettes containing flavored vegetables and coal briquettes manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing seonghyeongtan containing aromatic vegetables and to seonghyeongtan produced thereby, comprising the steps of preparing a mixture containing aromatic vegetables and charcoal powder; Adding wheat flour paste as a binder to the mixture and stirring it to prepare dough; Manufacturing seonghyeongtan containing aromatic vegetables, comprising: forming and drying the dough, wherein the weight ratio of the aromatic vegetables, the charcoal powder, and the wheat flour paste is 0.5 to 2: 1 to 2: 1. Provides a method.
The method of manufacturing coal briquettes containing aromatic vegetables of the present invention has the effect of chopping and directly adding moisture-containing aromatic vegetables, and improving the drying process and conditions while increasing the scent of the aromatic vegetables by forming them using wheat flour paste, The manufactured coal briquettes contain moisture-containing chopped vegetables and are effective in imparting the unique aroma of fragrant vegetables to objects grilled over direct fire without a bitter aroma.

Description

Method for manufacturing coal briquettes containing flavored vegetables and coal briquettes manufactured thereby {Method for manufacturing coal briquettes containing flavored vegetables and coal briquettes manufactured by the same}

The present invention relates to a method for producing seonghyeongtan containing fragrant vegetables and to seonghyeongtan produced thereby.

Charcoal generally used for grilling can be generally classified into charcoal and coal charcoal. The charcoal is produced by placing whole wood logs in a charcoal kiln and pyrolyzing them, and is mostly sold for interior use or to high-end restaurants and hotels. The coal briquettes are fuel made by making sawdust from waste wood or plywood at construction sites and molded at high temperature and pressure for recycling purposes. They are manufactured by adding chemicals containing heavy metals or harmful substances to compensate for the low quality of the coal briquettes.

Grilling meat directly over charcoal is a unique food culture unique to Korea, and charcoal is consumed a lot in Korea. Since the early 1990s, large quantities of charcoal for charcoal grilling have been imported from China, but in the 2000s, Chinese charcoal, which accounted for more than 90% of Korea's charcoal consumption, is now being reduced in accordance with Chinese government policies aimed at forest conservation. Almost none are imported into the country.

As importing charcoal from China has become difficult, only some high-end restaurants in Korea are using domestically produced charcoal, while the rest are using low-priced coal charcoal made in Korea, China, or Southeast Asia, which is harmful to the human body, or sawdust (=made by crushing palm trees and their fruits). ) is being dealt with using thermal and lightning charcoal made by mixing it with a chemical bind.

However, in the case of imported coal briquettes, only the importer's country of origin label is managed, and the system is not operated due to insufficient management standards related to product quality. In particular, the arsenic, mercury, lead, chromium, antimony, and barium contained in waste wood or plywood are managed. Harmful heavy metals such as and organic volatile substances (VOCs) such as dioxin and benzopyrene are not even reflected in the quality grade standards of coal briquettes, so low-grade coal briquettes for grilling with very low human safety are being distributed throughout the country.

Meanwhile, in the domestic related industry, in response to the reality of the charcoal consumption market and the social trend toward a well-being diet, manufacturing technologies for coal briquettes using eco-friendly materials that are beneficial to health are being actively developed. For example, Republic of Korea Patent No. 10-1585932 discloses a method of making molded charcoal by extracting coffee from coffee beans and recycling the discarded by-products. However, in this patent, discarded coffee grounds by-products are collected and sterilized, and a binder is added, kneaded, and extruded, so the manufacturing process is complicated and economical, and the residue left after coffee is extracted is used. When burning manufactured charcoal, there is a limitation in that the coffee aroma cannot be released as much as desired.

There have been attempts to develop solid fuel by adding vegetables, such as in Korean Patent Publication No. 10-2003-0067011, but since powder from which moisture has been removed is used, water must be added in an appropriate amount to produce a dough-like paste, which requires drying of the molded body. There is a problem that the time increases and the scent disappears or a bitter scent occurs.

Accordingly, rather than using aromatic vegetables as powder, the present inventors used chopped aromatic vegetables containing moisture to manufacture coal briquettes using wheat flour paste, and performed a drying process by controlling the ratio of aromatic vegetables, charcoal powder, and wheat flour paste. A method for manufacturing seonghyeongtan containing fragrant vegetables, which is simple and has excellent scent, and seonghyeongtan produced according to the method were developed, and the present invention was completed.

Republic of Korea Patent No. 10-1585932 Republic of Korea Patent Publication No. 10-2003-0067011

The present invention aims to provide a method for producing seonghyeongtan containing fragrant vegetables and seonghyeongtan produced accordingly.

In order to achieve the above technical tasks,

preparing a mixture comprising aromatic greens and charcoal powder;

Adding wheat flour paste as a binder to the mixture and stirring to prepare dough;

It includes forming and drying the dough,

It provides a method of producing seonghyeongtan containing aromatic vegetables, characterized in that the weight ratio of the aromatic vegetables, the charcoal powder, and the wheat flour paste is 0.5 to 2: 1 to 2: 1.

In the present invention, the aromatic vegetable is characterized in that it is one or more selected from the group consisting of mallow, chives, water parsley, perilla leaves, mugwort, mugwort, motherwort, angelica root, and chicory.

In the present invention, the drying is characterized by drying at 40 to 80 ° C. for 4 to 6 hours.

In the present invention, the seonghyeongtan is characterized in that it is used for direct fire grilling.

In order to achieve the above other technical tasks,

It provides seonghyeongtan containing fragrant vegetables, manufactured according to the above manufacturing method.

The method of manufacturing coal briquettes containing fragrant vegetables of the present invention has the effect of chopping and directly adding moisture-containing fragrant vegetables, and improving the drying process and conditions while increasing the scent of the fragrant vegetables by molding them using wheat flour paste.

The coal briquettes containing the fragrant vegetables of the present invention have the effect of imparting the unique aroma of fragrant vegetables to objects grilled over direct fire, including chopped vegetables containing moisture, without bitter aroma.

Figure 1 is a flowchart of the method for producing seonghyeongtan of the present invention.
Figure 2 is a photograph of seonghyeongtan manufactured according to the manufacturing method of the present invention.

Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention. While describing each drawing, similar reference numerals are used for similar components.

The terms used in the present invention are only used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In the present invention, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, reactions, components, or a combination thereof described in the specification, but are not intended to indicate the presence of one or more other features or numbers. It should be understood that this does not exclude in advance the presence or addition of steps, reactions, components or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

According to one aspect of the invention, preparing a mixture containing aromatic vegetables and charcoal powder; Adding wheat flour paste as a binder to the mixture and stirring to prepare dough; Manufacturing the seonghyeongtan containing aromatic vegetables, comprising: forming and drying the dough, wherein the weight ratio of the aromatic vegetables, the charcoal powder, and the wheat flour paste is 0.5 to 2: 1 to 2: 1. Provides a method.

First, prepare a mixture of fragrant vegetables and charcoal powder.

The fragrant vegetable of the present invention is a fragrant plant, and the fiber contained in it is burned and this fiber is mixed with the charcoal to maintain the roughly spherical shape of the coal briquette, and plays a role in emitting fragrance during the smoking process of the coal briquette. do.

If the weight ratio of the fragrant vegetable is contained less than the above range, the fragrance is minimal, and if the weight ratio of the fragrant vegetable is contained more than the above range, it does not burn completely, and there is a risk that the coal briquettes may be burned incompletely.

The fragrant vegetable of the present invention is characterized in that it is one or more selected from the group consisting of mallow, chives, water parsley, perilla leaves, mugwort, mugwort, motherwort, angelica root, and chicory. The ratio of fragrant vegetables can be adjusted and added depending on the main flavor, but is not limited to this. Preferably, chives can be added twice as much as other fragrant vegetables.

The aromatic vegetable of the present invention is characterized in that it uses minced aromatic vegetables rather than using plant powder. It is preferable to use vegetables chopped to 2 to 10 mm as the fragrant vegetables of the present invention. When using plant powder, additional moisture must be added for kneading, which increases the drying time, and the scent from the powder has the problem of being lost or deteriorated during the drying process, giving off a bitter scent or making it unusable. On the other hand, since the fragrant vegetables of the present invention are used by chopping raw vegetables containing moisture, they can be added to coal briquettes without adding additional moisture, and deterioration of the flavor can be minimized during the drying process.

The particle size of the charcoal powder of the present invention is preferably 350 mesh to 1 mm. If the particle size of the charcoal powder is less than 350 mesh, the time to dry the inside of the charcoal increases, and if the particle size is more than 1 mm, the coal briquettes are easily broken even when a coagulant is added, which is not desirable.

Next, flour paste is added to the mixture as a binder and stirred to prepare dough.

In the present invention, the binder binds charcoal powder and aromatic vegetables together to improve formability and solidity, and it is preferable to use wheat flour paste. The flour paste has viscosity and serves to bind the charcoal powder and the aromatic vegetables and solidify them.

If the flour paste is contained less than the above range, it causes the formability and solidity of the seonghyeongtan to be reduced, and if it is contained more than the above range, it causes the combustibility and calorific value of the seonghyeongtan to be reduced.

Flour paste controls the thinness by adjusting the ratio of flour and water. Preferably, the weight ratio of flour and water may be 1:5 to 8, more preferably 1:5.

Flour paste is added to the mixture of charcoal powder and aromatic vegetables, and the weight ratio of aromatic vegetables, charcoal powder, and flour paste may be 0.5 to 2: 1 to 2: 1. Preferably, it may be 0.5 to 1.5:1 to 1.5:1, and more preferably, it may be 1:1 to 1.5:1.

If it is outside the above range, the aroma of the fragrant vegetable may be minimal, the molding of the seonghyeongtan may be difficult, or the drying time may increase.

Finally, the dough is molded and dried.

Drying can be done using an oven, food dryer, etc., but is not limited thereto. Drying can be carried out at 40 to 80 °C for 4 to 6 hours. More preferably, it can be carried out at 40 to 60 ° C for 5 hours. If the drying temperature is less than 40 ℃ or the drying time is less than 4 hours, drying may not proceed properly and problems such as internal mold may occur. If the drying temperature is more than 80 ℃ or more than 6 hours, the aroma of the aromatic vegetables may be lost. There is.

The seonghyeongtan of the present invention may be used for direct fire grilling. When meat or fish is cooked over an open fire using fossil fuels such as charcoal rather than a gas fire, placing a grate on top of it and placing the meat on the grate, the flavor and texture of the coal charcoal permeates into the meat or fish, resulting in a better taste and texture. You lose. In particular, the coal briquette of the present invention can add the flavor of aromatic vegetables to meat or fish that are subject to direct fire grilling, including aromatic vegetables.

In other words, the method of manufacturing coal briquettes containing aromatic vegetables of the present invention involves chopping and directly adding moisture-containing aromatic vegetables, and molding them using wheat flour paste to improve the drying process and conditions while increasing the scent of the aromatic vegetables. great.

According to another aspect of the present invention, seonghyeongtan containing fragrant vegetables manufactured according to the production method of the present invention is provided.

The coal briquette containing aromatic vegetables of the present invention is characterized in that it contains chopped vegetables containing moisture and can impart the unique aroma of aromatic vegetables to objects grilled over direct fire without a bitter aroma.

The seonghyeongtan of the present invention is preferably manufactured in a capacity of 50 to 100 g. Seonghyeongtan of the above capacity is easy to use and has excellent scent and heat generation.

Hereinafter, the present invention will be described in more detail with reference to embodiments. However, the following examples are only examples to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

<Example>

Example 1

Fragrant vegetables were prepared by washing 250 g of mallow, 245 g of chives, 250 g of perilla leaves, and 245 g of water parsley. The fragrant vegetables were used chopped to a size of 2 to 10 mm. The above-mentioned fragrant vegetables were mixed with 350 g of charcoal powder (1 mm or less) and 250 g of wheat flour paste, respectively. The flour paste was prepared by mixing 100 g of wheat flour with 500 ml of water.

Fragrant vegetables (g) Charcoal powder (g) Flour paste (g) mallow chives Sesame water parsley Example 1-1 250 - - - 350 250 Example 1-2 - 245 - - 350 250 Example 1-3 - - 250 - 350 250 Example 1-4 - - - 245 350 250

Dough was prepared using fragrant vegetables, charcoal powder, and wheat flour paste, molded into a cylinder with a diameter of 5 cm and a height of 6 cm, and a circular hole was formed in the center.

Afterwards, drying was carried out at 40°C for 5 hours in a food dryer.

Example 2

As fragrant vegetables, 100 g of mallow and 100 g of chives were washed and prepared. The fragrant vegetables were used chopped to a size of 2 to 10 mm. It was mixed with 400 g of charcoal powder (1 mm or less) and 300 g of wheat flour paste. The flour paste was prepared by mixing 100 g of wheat flour with 500 ml of water.

Dough was prepared using fragrant vegetables, charcoal powder, and wheat flour paste, molded into a cylinder with a diameter of 5 cm and a height of 6 cm, and a circular hole was formed in the center.

Afterwards, drying was carried out in an oven at 80°C for 4 hours.

Example 3

Fragrant vegetables were prepared by washing 50 g of mallow, 100 g of chives, 50 g of perilla leaves, and 50 g of water parsley. The fragrant vegetables were used chopped to a size of 2 to 10 mm. It was mixed with 350 g of charcoal powder (1 mm or less) and 250 g of wheat flour paste. The flour paste was made by mixing 70 g of wheat flour with 500 ml of water.

Dough was prepared using fragrant vegetables, charcoal powder, and wheat flour paste, molded into a cylinder with a diameter of 5 cm and a height of 6 cm, and a circular hole was formed in the center.

Afterwards, drying was carried out in a food dryer at 50°C for 5 hours.

Comparative example

As fragrant vegetables, 47 g of mallow and 65 g of chives were washed and prepared. The fragrant vegetables were used chopped to a size of 2 to 10 mm. It was mixed with 400 g of charcoal powder (1 mm or less) and 400 g of wheat flour paste. The flour paste was made by mixing 70 g of wheat flour with 500 ml of water.

Dough was prepared using fragrant vegetables, charcoal powder, and wheat flour paste, and molded into a cylinder with a diameter of 5 cm and a height of 6 cm.

Afterwards, natural sunlight drying was performed for 30 hours.

As a result of manufacturing, storing and using seonghyeongtan according to the above examples and comparative examples, in the case of the example, the drying time could be shortened by forming a hole in the center of the seonghyeongtan, and the scent was changed according to the ratio of fragrant vegetables, charcoal powder, and wheat flour paste. I was able to confirm that I was getting stronger.

On the other hand, in the case of the comparative example, the concentration of the flour paste was too thin, so a long drying time was required, the dough was tough, and it was difficult to dry the inside of the coal briquettes, causing mold to occur and the scent of the aromatic vegetables was minimal.

The above description is merely an illustrative explanation of the technical idea of the present invention, and those skilled in the art will be able to make various modifications and variations without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted in accordance with the scope of the patent claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of rights of the present invention.

Claims (5)

preparing a mixture comprising aromatic greens and charcoal powder;
Adding wheat flour paste as a binder to the mixture and stirring it to prepare dough;
It includes forming and drying the dough,
A method of producing seonghyeongtan containing aromatic vegetables, characterized in that the weight ratio of the aromatic vegetables, the charcoal powder, and the wheat flour paste is 0.5 to 2: 1 to 2: 1. The method of producing seonghyeongtan containing aromatic vegetables according to claim 1, wherein the aromatic vegetables are one or more selected from the group consisting of mallow, chives, water parsley, perilla leaves, crown crown, mugwort, motherwort, angelica root, and chicory. . The method of producing seonghyeongtan containing fragrant vegetables according to claim 1, wherein the drying is performed at 40 to 80° C. for 4 to 6 hours. The method of producing seonghyeongtan containing fragrant vegetables according to claim 1, wherein the seonghyeongtan is for grilling over an open fire. Seonghyeongtan containing aromatic vegetables, manufactured according to any one of claims 1 to 4.