KR850000370B1

KR850000370B1 - Method for manufacturing mugwart juice

Info

Publication number: KR850000370B1
Application number: KR1019830002200A
Authority: KR
Inventors: 구자연
Original assignee: 구자연
Priority date: 1983-05-19
Filing date: 1983-05-19
Publication date: 1985-03-23
Also published as: KR840008753A

Abstract

Natural mugwart is acidified with glacial acetic acid and cinnamylacetate is added to work as a flavour-reserving agent (0.01% by weight to the main material). After naturing for 10 minutes in hot water (around 98 C) the mixture is cooled down rapidly and the general processes of dehydration, selection and grinding follow. Mugwart juice is be produced by pressing the material prepared by the above method after mixing it in a solution of salt of 12-16 Be' evenly.

Description

Method of manufacturing mugwort juice for noodles

본 발명은 자연생 쑥을 주 원료로하여 가능한 쑥 본래의 향과 맛 및 영양등의 손실이 없이 보향, 자숙, 급냉, 압착 등의 공정으로 면류용 쑥즙액을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing the mugwort juice for noodle by the process of supplementing, ripening, quenching, pressing, etc. without the loss of the original aroma, taste and nutrition of the mugwort as a main raw material.

본 원은 본원 출원인의 선출원인 82-2298호의 쑥을 이용한 면류의 제조방법을 개량한 발명으로서 상기 선출원에 비하여 공정이 간편하고 투입되는 처리 물질이 별도로 많이 필요치 않으면서 쑥 본래의 효능을 원상태로 지니게한 것이므로 원가절감은 물론 량산의 장점을 지닌 발명이라고 하겠다. 종래에는 선출원에서도 언급한 바와 같이, 쑥을 이용한 가공식품은 거의 없었고 고작 쑥떡이나 쑥국등으로 음식물조리시에 직접 이용한 외에 본원과 같이 쑥을 가공하여 각종 식품에 첨가하여 식용할 수 있게 한 제품은 없었던 것이다. 따라서 본원은 종래의 단순화된 용도의 범위에서 벗어나 필요시에 각종 면류나 병과류에도 혼합 사용하여 다양한 쑥식품을 가공하여 식용으로 쓸 수 있게 하고 또한 상기 본 출원인의 선출원 보다 생산원가상 저렴하고 간편한 공정으로 량산을 꾀하고져 하는데 본원 발명의 주목적이 있다고 하겠다.The present invention is an invention that improved the manufacturing method of the noodles using the mugwort of 82-2298, the applicant of the present application, compared to the previous application, the process is simple and does not require a lot of input treatment material separately, so that the original efficacy of the mugwort As a result, it is an invention that has the advantages of not only cost reduction but also Liangshan. As mentioned in the prior application, there were almost no processed foods using mugwort, and there was no product that was used directly when cooking food with mugwort rice cakes or mugwort soups, and that the mugwort was processed and added to various foods to be edible as in the present application. will be. Therefore, the present application can be used to process a variety of mugwort food by using it mixed with various noodles and bottles as necessary to escape from the scope of the conventional simplified use, and also inexpensive and easy process in production cost than the applicant of the present applicant In view of this, it is intended that the main purpose of the present invention is to devise a mass amount.

원재료인 자연생쑥을 채집한 후 세척함과 동시에 본인의 선출원에서 이용된 보향제인 신나밀아세테이트(Cinnamylacetate)를 원재료에 대하여 0.01 중량 % 가하고 빙초산으로 pH 6으로 조절하여 균등하게 정착시킨 다음 약 98℃ 내외의 열탕에서 약 10분간 자숙하고 이를 즉시 급냉시킨 다음 탈수 및 선별 마쇄 등의 일반공정을 행한다. 여기에 12-16보메(Be')의 식염수를 넣고 균질화 한 다음 공지의 방법으를 압착하여 쑥즙액을 얻는다.Collect and wash natural mugwort as raw material, and add cinnamylacetate, a flavoring agent used in your application, to 0.01% by weight of the raw material, adjust to pH 6 with glacial acetic acid, and settle evenly. It is boiled for about 10 minutes in boiling water inside and outside, and it is quenched immediately, followed by general processes such as dehydration and grinding. 12-16 bome (Be ') saline solution is added to the homogenized solution and then squeezed by a known method to obtain wormwood juice.

이와 같이 된 본 발명 쑥즙액은 보향제인 신나밀아세테이트를 가하였기 때문에 열에 의해서도 본래의 쑥향을 유지할 수 있을뿐 아니라 더욱 이 빙초산에 의하여 산성화 하므로 쑥에 함유된 유기산이나, 비타민 등의 고열에 의한 유리, 파괴등도 막아주는 역할을 한다.The mugwort juice solution of the present invention thus added can not only maintain the original mugwort scent by heat but also acidify by glacial acetic acid because of the addition of cinnamic acetate as a supplement. It also plays a role in preventing destruction.

상기 98℃ 근방에서 10분간 자숙함은 보향제의 정착을 위한 것인 동시에 뒤의 압착공정의 예비처리 과정이 된다. 단, 이때 단시간 가열함으로서 비타민이나 유기산 등 유익한 성분이 파괴, 유리되지 않는다. 따라서 자숙시간의 경과로 보향효과가 줄어드는 것을 방지하기 위하여 이를 급냉시키는 것이고, 압착직전에 염화나트륨을 넣는 것은 역시 압착에 의한 방향성이나 비타민등의 파괴, 상실을 막기위하여 보향제를 정착시키기 위한 것이다.The ripening for 10 minutes in the vicinity of the 98 ℃ is for the fixing of the flavoring agent and at the same time the pre-treatment process of the pressing process. However, by heating for a short time, beneficial components such as vitamins and organic acids are not destroyed or released. Therefore, it is quenched in order to prevent the reduction of the steering effect after the aging time, and the addition of sodium chloride immediately before the compression is also to fix the fragrance to prevent the destruction or loss of fragrance or vitamins by the compression.

이상과 같이된 본 발명의 쑥즙액은 국수를 비롯한 각종 면류는 물론 병과류등의 제조 가공시에 첨가하여 사용하면 쑥의 고유한 맛과 향을 유지하면서도 가공이 편리하고 소량으로도 많은 량의 쑥의 효과를 낼수 있는 것이 본 발명제품의 특징이다.The mugwort juice of the present invention as described above is used in the manufacturing and processing of various kinds of noodles, including noodles, as well as bottles, etc., while maintaining the unique taste and aroma of mugwort, the processing is convenient and a small amount of mugwort It is a feature of the present invention that can produce the effect of.

예컨데, 쑥국수를 제조 가공시에는 소맥분 100kg에 쑥즙액 6.6-8.4Kg과 식염수 Be' 가하여 압연, 연연(鍊延), 절출(切出), 건조, 절단등의 공지의 과정으로 가공하면 자연생 쑥을 넣어서 만든 쑥국수와 비교하여 맛과 향에 있어서 전혀 손색이 없으며, 제조, 가공은 훨씬 간편하고 쉬우며 원가도 절감되는 등 부수적 효과가 크다.For example, during the manufacturing and processing of mugwort noodles, natural mugwort is processed by the known process such as rolling, rolling, cutting, drying, cutting by adding 6.6-8.4Kg of mugwort juice and saline Be 'to 100kg of wheat flour. Compared with the mugwort noodles made by adding soybean paste, there is no difference in taste and aroma, and the manufacturing and processing is much easier, easier and cost-effective.

Claims

Simultaneously wash the collected native mugwort, add cinnamic acetate, a known supplementary agent, 0.01% by weight to the raw materials and acidify it with glacial acetic acid, and then rapidly cool it in a boiling water of about 98 ° C for about 10 minutes, and then dehydrate it. Method of producing a mugwort juice for noodle, characterized in that through the general process, such as sorting, grinding, 12-16 bome (Be ') saline solution is uniformly mixed and then compressed.