KR20240124061A - Method for producing Kimchi seasoning sauce using Chaga mushroom - Google Patents
Method for producing Kimchi seasoning sauce using Chaga mushroom Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 자작나무의 영양분을 먹고 자라는 차가버섯을 채취하여 외피를 제거하고, 내피만을 세척한 후 상기 세척된 차가버섯 내피와 물을 중량비로 1 : 1으로 혼합하여 용기에 넣고 끓여 중량비의 3/4에 해당하는 수분을 증발시켜 차가버섯농축액을 얻는 단계와, 대파 또는 양파, 표고버섯, 멸치, 다시마를 중량비로 1:1:1:1로 혼합하고 이를 다시 물과 중량비로 4 : 2 가 되도록 용기에 넣고 끓여 중량비의 5/6에 해당하는 수분을 증발시켜 육수농축액을 얻는 단계와, 상기 차가버섯농축액과 육수농축액을 중량비로 1 : 2로 혼합하여 혼합농축액을 얻는 단계와, 고춧가루, 배, 마늘, 생강, 파, 갓, 무, 당근, 쌀죽, 새우젓 또는 멸치액젓을 중량비로 6:5:3:1:6:3:6:3:5:5의 비율로 혼합하여 양념을 제조하는 단계와, 상기 양념과 혼합농축액을 중량비로 2~5 : 1로 혼합하여 김치속 양념 조미액을 제조하는 단계로 이루어지는 차가버섯을 이용한 김치속 양념 조미액 제조방법를 제공하기 위한 것으로, 본 발명의 효과로는 차가버섯을 이용해 김치속 양념으로 사용함으로써 비릿한 맛과 향의 젓갈류를 대체할 수 있도록 하여 깔끔하고 담백한 맛을 지닌 김치를 얻을 수 있어 김치맛을 좋게 한다.
또 유해성 논란이 계속 되고 있는 인공조미료를 대체할 수 있을 뿐만 아니라, 각종 영양성분 및 생리활성, 인체유용성분을 지니고 있는 차가버섯을 김치양념으로 활용함으로써 위장질환의 치료 및 예방에 효과가 매우 우수하고 건강 증진에 큰 도움이 될 수 있는 매우 유용한 발명인 것이다. The present invention comprises the steps of: collecting chaga mushrooms that grow by feeding on the nutrients of birch trees, removing the outer skin, washing only the inner skin, mixing the washed chaga mushroom inner skin with water in a weight ratio of 1:1, putting them in a container, boiling them, and evaporating moisture corresponding to 3/4 of the weight ratio to obtain a chaga mushroom concentrate; mixing green onions or onions, shiitake mushrooms, anchovies, and kelp in a weight ratio of 1:1:1:1, putting them in a container again so that the weight ratio is 4:2 with water, boiling them, and evaporating moisture corresponding to 5/6 of the weight ratio to obtain a broth concentrate; mixing the chaga mushroom concentrate and the broth concentrate in a weight ratio of 1:2 to obtain a mixed concentrate; and mixing red pepper powder, pear, garlic, ginger, green onions, mustard leaves, radish, carrots, rice porridge, salted shrimp, or salted anchovy sauce in a weight ratio of 6:5:3:1:6:3:6:3:5:5 to prepare a seasoning. The present invention provides a method for producing a kimchi seasoning solution using chaga mushrooms, comprising the steps of: mixing the above seasoning and the mixed concentrate in a weight ratio of 2 to 5:1 to produce a kimchi seasoning solution, and an effect of the present invention is that by using chaga mushrooms as a kimchi seasoning, it is possible to replace salted seafood with a pungent taste and smell, thereby obtaining kimchi with a clean and mild taste, thereby improving the taste of kimchi.
In addition to being able to replace artificial seasonings, which are still the subject of controversy over their harmful effects, it is a very useful invention that can be of great help in the treatment and prevention of gastrointestinal diseases and in promoting health by utilizing chaga mushrooms, which contain various nutrients, physiological activities, and human-beneficial components, as kimchi seasoning.
Description
본 발명은 차가버섯을 이용한 김치속 양념 조미액 제조방법에 관한 것으로, 보다 상세하게는 김치속 양념으로 많이 사용되던 젓갈류를 대체할 수 있는 천연 조미료로서 천연의 재료인 버섯을 사용하되 위장질환의 치료 및 예방에 효과가 매우 우수하고 건강 증진에 도움이 되는 차가버섯을 이용한 김치속 양념 조미액 제조방법에 관한 것이다. The present invention relates to a method for producing a seasoning liquid for kimchi using chaga mushrooms, and more specifically, to a method for producing a seasoning liquid for kimchi using chaga mushrooms, which are natural ingredients and can replace salted seafood widely used as a seasoning for kimchi, and which are highly effective in treating and preventing gastrointestinal diseases and helping to promote health.
일반적으로 김치는 우리 나라의 대표적인 전통 채소발효식품으로 쌀 위주의 식생활에서 가장 중요한 부식의 하나로, 소금에 절인 배추나 무, 오이 등의 채소에 젓갈류, 양념 및 향신료 등을 가미하여 일정기간 발효시킨 자연의 복합발효식품이다.In general, kimchi is a representative traditional fermented vegetable food of our country and one of the most important side dishes in a rice-based diet. It is a natural complex fermented food made by fermenting salted vegetables such as cabbage, radish, and cucumber with salted seafood, seasonings, and spices for a certain period of time.
김치는 예로부터 채소를 생산하지 않는 겨울철에 주로 이용하여 온 저장식품이지만, 지금은 냉장고 등 저장시설이 보편화되면서 일 년 내내 섭취하는 상용식품이다.Kimchi is a preserved food that has been used mainly in the winter when vegetables are not produced since ancient times, but now, with the widespread use of storage facilities such as refrigerators, it is a commercial food consumed all year round.
김치는 대부분 가정에서 자가제조형태로 소비되어 왔지만, 경제의 급속한 성장에 의한 국민소득의 증가, 산업구조의 변화에 따른 도시인구의 급증 및 주거환경의 변화, 가공식품산업의 발전 등에 의해 한국인의 식생활 및 문화생활이 급속히 변화되어 김치산업이 발전하였으며, 현재 많은 양의 공장 김치를 생산·소비하고 있다.Kimchi has been consumed mostly in a home-made form, but the Korean people's eating and cultural lifestyles have changed rapidly due to the increase in national income caused by rapid economic growth, the rapid increase in the urban population due to changes in industrial structure, changes in living environments, and the development of the processed food industry, leading to the development of the kimchi industry, and currently a large amount of factory-made kimchi is being produced and consumed.
이와 같이, 공장 김치의 제조 및 소비가 보편화되어 가고, 웰빙 식품에 대한 수요가 증가함에 따라 상기와 같은 김치의 제조 시 사용되는 김치양념에 대한 관심도 고조되고 있다.As such, as the production and consumption of factory-made kimchi becomes more widespread and the demand for health foods increases, interest in kimchi seasoning used in the production of such kimchi is also increasing.
현재, 공장에서 대량 생산되는 김치의 대부분에는 감칠맛을 내기 위해 인공조미료가 사용되고 있으며, 이러한 인공조미료의 주성분은 L-글루타민산나트륨(이하 'MSG')으로 알려져 있다. Currently, most kimchi mass-produced in factories uses artificial seasonings to add savory flavor, and the main ingredient of this artificial seasoning is known to be monosodium L-glutamate (hereinafter referred to as 'MSG').
상기와 같은 인공조미료의 경우, 식품에 간편하게 첨가함으로써, 감칠맛을 낼 수 있다는 장점이 있다. 그러나, 인공조미료는 계속해서 유해성 논란을 불러 일으키고 있으며, 예컨대, 어린이의 뇌에 손상을 줄 수 있고, 고온에서 발암물질로 변하며, 천식을 유발시키는 등 여러 가지 문제점의 가능성이 있다고 발표되고 있다.In the case of artificial seasonings such as the above, there is an advantage in that they can be easily added to food to create a savory taste. However, artificial seasonings continue to cause controversy over their harmfulness, and for example, it has been announced that there are various problems such as the possibility of causing damage to the brain of children, turning into carcinogens at high temperatures, and causing asthma.
따라서, 상기와 같은 인공조미료를 대체하기 위한 시도도 증가되고 있으며, 이로 인해 천연 양념에 대한 관심도 점차 증가되고 있다. 그러나, 일반적인 천연 양념을 사용하여 김치를 제조하는 경우 김치 발효 과정이 빨라지고, 텁텁한 맛을 내게 된다는 문제점이 있다.Accordingly, attempts to replace the above artificial seasonings are also increasing, and interest in natural seasonings is also gradually increasing. However, there is a problem in that when making kimchi using general natural seasonings, the kimchi fermentation process is accelerated and it tastes rough.
차가버섯(학명 이노노투스 오브리쿠우스: Inonotus obliquus)은 소나무비늘버섯과(Hymenochaetaceae)에 속하는 다년생의 담자균 버섯으로, 자연상태에서 시베리아, 란드, 노르웨이, 우크라이나, 홋카이도 등의 북위 45도 이상의 춥고 습한 북반구에 분포하며, 일반적으로 자작나무, 오리나무, 마가목 등의 줄기나 그루터기에 자생하는 극내한성 버섯, 즉 균의 일종으로, 자연상태에서 성장하면 검은색의 균핵덩어리가 되어 자작나무 등의 줄기에 기생하는 것으로 알려져 있다.Chaga mushroom (scientific name Inonotus obliquus) is a perennial basidiomycete mushroom belonging to the Hymenochaetaceae family. It is naturally distributed in cold and humid northern hemisphere regions above 45 degrees north latitude, such as Siberia, Hungary, Norway, Ukraine, and Hokkaido. It is a type of extremely cold-tolerant mushroom, or fungus, that generally grows on the trunks or stumps of birch, alder, and rowan trees. When grown in nature, it is known to form black sclerotial masses and parasitize on the trunks of birch trees.
또 차가버섯은 강한 항산화효과와 세포활성효과가 있는 것으로 알려진 베타글루칸, 헤테로글루칸이 있고, 이 버섯의 균핵과 균사체로부터 추출한다당류의 수용성 및 수불용성 다당체는 항종양활성 및 혈당강하작용이 있는 것으로 알려져 있다.(제암성 다당류에 관한연구, 일본생약학회 제27보)In addition, chaga mushrooms contain beta-glucan and hetero-glucan, which are known to have strong antioxidant and cell-activating effects, and water-soluble and water-insoluble polysaccharides extracted from the sclerotia and mycelia of this mushroom are known to have antitumor activity and hypoglycemic effects. (Study on anticancer polysaccharides, Journal of the Japanese Society of Pharmacognosy, Vol. 27)
이와 같은 차가버섯의 효과를 살펴보면, 이외에도, 알레르기 피부염, 만성간염, 신염의 예방등에 효력이 있는 것으로 알려지고 있고, 그 외에도 다음과 같은 당뇨 치료효과와, 항암 효과, 아토피 효과, 소화기 계통 효과, 면역력의 강화로 각종 질환 예방 등이 알려져 있다.Looking at the effects of this type of chaga mushroom, it is also known to be effective in preventing allergic dermatitis, chronic hepatitis, and nephritis, and it is also known to have effects in treating diabetes, anticancer effects, atopy effects, digestive system effects, and preventing various diseases by strengthening immunity.
따라서, 차가버섯을 사용하여 인공조미료를 사용하지 않고도 감칠맛을 낼 수 있을 뿐만 아니라, 인체 건강에 유익하면서 음식, 특히 김치에서 깔끔한 맛을 낼 수 있는 천연김치양념에 대한 개발이 매우 필요한 시점이다.Therefore, it is very necessary to develop a natural kimchi seasoning that can not only provide a savory taste without using artificial seasonings using chaga mushrooms, but also be beneficial to human health and provide a clean taste to food, especially kimchi.
[선행기술문헌][Prior art literature]
1. 대한민국 등록특허 10-1329412호1. Republic of Korea registered patent no. 10-1329412
본 발명의 목적은, 김치속 양념으로 많이 사용되던 젓갈류를 대체할 수 있는 천연 조미료로서 천연의 재료인 버섯을 사용하되 위장질환의 치료 및 예방에 효과가 매우 우수하고 건강 증진에 도움이 되는 차가버섯을 이용한 김치속 양념 조미액을 제공함에 있다.The purpose of the present invention is to provide a kimchi seasoning liquid using chaga mushrooms, which are a natural ingredient and can replace salted seafood widely used as a kimchi seasoning, and which is highly effective in treating and preventing gastrointestinal diseases and helping to promote health.
상기한 바와 같은 목적을 성취하기 위한 본 발명의 실시예에 따른, 차가버섯을 이용한 김치속 양념 조미액 제조방법은, 자작나무의 영양분을 먹고 자라는 차가버섯을 채취하여 외피를 제거하고, 내피만을 세척한 후 상기 세척된 차가버섯 내피와 물을 중량비로 1 : 1으로 혼합하여 용기에 넣고 끓여 중량비의 3/4에 해당하는 수분을 증발시켜 차가버섯농축액을 얻는 단계와,According to an embodiment of the present invention for achieving the above-mentioned purpose, a method for producing a kimchi seasoning solution using chaga mushrooms comprises the steps of collecting chaga mushrooms that grow by feeding on the nutrients of birch trees, removing the outer skin, washing only the inner skin, mixing the washed inner skin of the chaga mushrooms with water in a weight ratio of 1:1, putting the mixture in a container, boiling it, and evaporating the moisture corresponding to 3/4 of the weight ratio to obtain a chaga mushroom concentrate.
대파 또는 양파, 표고버섯, 멸치, 다시마를 중량비로 1:1:1:1로 혼합하고 이를 다시 물과 중량비로 4 : 2 가 되도록 용기에 넣고 끓여 중량비의 5/6에 해당하는 수분을 증발시켜 육수농축액을 얻는 단계와,A step of mixing green onions or onions, shiitake mushrooms, anchovies, and kelp in a weight ratio of 1:1:1:1, then putting them in a container with water in a weight ratio of 4:2, boiling them, and evaporating the moisture corresponding to 5/6 of the weight ratio to obtain a broth concentrate.
상기 차가버섯농축액과 육수농축액을 중량비로 1 : 2로 혼합하여 혼합농축액을 얻는 단계와,A step of obtaining a mixed concentrate by mixing the above-mentioned chaga mushroom concentrate and broth concentrate in a weight ratio of 1:2,
고춧가루, 배, 마늘, 생강, 파, 갓, 무, 당근, 쌀죽, 새우젓 또는 멸치액젓을 중량비로 6:5:3:1:6:3:6:3:5:5의 비율로 혼합하여 양념을 제조하는 단계와.A step for making a seasoning by mixing red pepper powder, pear, garlic, ginger, green onion, mustard leaf, radish, carrot, rice porridge, shrimp paste or anchovy sauce in a weight ratio of 6:5:3:1:6:3:6:3:5:5.
상기 양념과 혼합농축액을 중량비로 2~5 : 1로 혼합하여 김치속 양념 조미액을 제조하는 단계로 이루어짐을 특징으로 한다.It is characterized by comprising a step of manufacturing a seasoning solution for kimchi by mixing the above seasoning and mixed concentrate in a weight ratio of 2 to 5:1.
상기와 같은 본 발명의 효과로는 차가버섯을 이용해 김치속 양념으로 사용함으로써 비릿한 맛과 향의 젓갈류를 대체할 수 있도록 하여 깔끔하고 담백한 맛을 지닌 김치를 얻을 수 있어 김치맛을 좋게 한다.The above-described effects of the present invention include using chaga mushrooms as seasoning for kimchi, thereby enabling kimchi to be obtained with a clean and mild taste by replacing salted seafood with a pungent taste and smell, thereby improving the taste of kimchi.
또 유해성 논란이 계속 되고 있는 인공조미료를 대체할 수 있을 뿐만 아니라, 각종 영양성분 및 생리활성, 인체유용성분을 지니고 있는 차가버섯을 김치양념으로 활용함으로써 위장질환의 치료 및 예방에 효과가 매우 우수하고 건강 증진에 큰 도움이 될 수 있는 매우 유용한 발명인 것이다. In addition to being able to replace artificial seasonings, which are still the subject of controversy over their harmful effects, it is a very useful invention that can be of great help in the treatment and prevention of gastrointestinal diseases and in promoting health by utilizing chaga mushrooms, which contain various nutrients, physiological activities, and human-beneficial components, as kimchi seasoning.
이하, 본 발명에 따른 차가버섯을 이용한 김치속 양념 조미액 제조방법에 대한 바람직한 실시예들에 대해 상세히 설명한다.Hereinafter, preferred embodiments of a method for producing a seasoning solution for kimchi using chaga mushrooms according to the present invention will be described in detail.
본 발명 차가버섯을 이용한 김치속 양념 조미액 제조방법은, The present invention relates to a method for producing a seasoning solution for kimchi using chaga mushrooms,
자작나무의 영양분을 먹고 자라는 차가버섯을 채취하여 외피를 제거하고, 내피만을 세척한 후 상기 세척된 차가버섯 내피와 물을 중량비로 1 : 2으로 혼합하여 용기에 넣고 끓여 최초 중량비의 5/6에 해당하는 수분을 증발시켜 차가버섯농축액을 얻는 단계와,The step of collecting chaga mushrooms that grow by eating the nutrients of birch trees, removing the outer skin, washing only the inner skin, mixing the washed chaga mushroom inner skin and water in a weight ratio of 1:2, putting them in a container, boiling them, and evaporating the moisture corresponding to 5/6 of the initial weight ratio to obtain chaga mushroom concentrate.
대파 또는 양파, 표고버섯, 멸치, 다시마를 중량비로 1:1:1:1로 혼합하고 이를 다시 물과 중량비로 4 : 2 가 되도록 용기에 넣고 끓여 중량비의 5/6에 해당하는 수분을 증발시켜 육수농축액을 얻는 단계와,A step of mixing green onions or onions, shiitake mushrooms, anchovies, and kelp in a weight ratio of 1:1:1:1, then putting them in a container with water in a weight ratio of 4:2, boiling them, and evaporating the moisture corresponding to 5/6 of the weight ratio to obtain a broth concentrate.
상기 차가버섯농축액과 육수농축액을 중량비로 1 : 2로 혼합하여 혼합농축액을 얻는 단계와,A step of obtaining a mixed concentrate by mixing the above-mentioned chaga mushroom concentrate and broth concentrate in a weight ratio of 1:2,
고춧가루, 배, 마늘, 생강, 파, 갓, 무, 당근, 쌀죽, 새우젓 또는 멸치액젓을 중량비로 6:5:3:1:6:3:6:3:5:5의 비율로 혼합하여 양념을 제조하는 단계와,A step for making a seasoning by mixing red pepper powder, pear, garlic, ginger, green onion, mustard leaf, radish, carrot, rice porridge, shrimp paste or anchovy sauce in a weight ratio of 6:5:3:1:6:3:6:3:5:5,
상기 양념과 혼합농축액을 중량비로 2~5 : 1로 혼합하여 김치속 양념 조미액을 제조하는 단계로 이루어진다. 이때 양념의 비율이 2이하인 경우는 양이 너무 적어 제대로된 김치맛을 얻을 수 없고, 양념의 비율이 5이상인 경우는 맛의 차이는 동일한데 양념의 양이 너무 많아져 불필요한 재료의 낭비만을 유발하게 되어 의미없다. It consists of a step of manufacturing a kimchi seasoning solution by mixing the above seasoning and the mixed concentrate in a weight ratio of 2 to 5:1. At this time, if the seasoning ratio is 2 or less, the amount is too little to obtain the proper kimchi flavor, and if the seasoning ratio is 5 or more, the difference in taste is the same, but the amount of seasoning is too much, which only causes unnecessary waste of ingredients and is meaningless.
상기 차가버섯(학명 이노노투스 오브리쿠우스: Inonotus obliquus)은 소나무비늘버섯과(Hymenochaetaceae)에 속하는 다년생의 담자균 버섯으로, 강한 항산화효과와 세포활성효과가 있는 것으로 알려진 베타글루칸, 헤테로글루칸이 있고, 이 버섯의 균핵과 균사체로부터 추출한다당류의 수용성 및 수불용성 다당체는 항종양활성 및 혈당강하작용이 있는 것으로 알려져 있으며, 차가버섯 속의 유효성분들로는 β-글루칸, 트리체페놀산, 호로마도겐, 폴리페놀, 옥시페놀카르본산, 휘노친,차가산(60%), 바닐라산, 파라옥시향산, 프테린, 스테롤 등의 많은 생리활성성분이 있는 것으로 알려져 있고, 또 미네랄 성분으로 다량의 망간(Mn)이 검출되고 있다.The above chaga mushroom (scientific name: Inonotus obliquus) is a perennial basidiomycete mushroom belonging to the Hymenochaetaceae family. It contains beta-glucan and hetero-glucan, which are known to have strong antioxidant and cell-activating effects. Water-soluble and water-insoluble polysaccharides extracted from the sclerotia and mycelia of this mushroom are known to have anti-tumor activity and hypoglycemic effects. It is known that chaga mushrooms contain many physiologically active ingredients, such as beta-glucan, trichophenolic acid, hormonal drug, polyphenol, oxyphenolcarboxylic acid, phytosuccinic acid, chaga acid (60%), vanilla acid, p-hydroxy acid, pterin, and sterol. In addition, a large amount of manganese (Mn) has been detected as a mineral.
상기 차가버섯에 함유된 성분들과 함량(단위 100g)은 수분 12%, 단백질 2.1g, 지방 1.5g, 회분 7.1g, 당질 11.7g, 식물섬유 63.9g, 나트륨 2.1mg, β-글루칸(총량) 11.3g 등으로 이루어져 있으며, 따라서 차가버섯을 젓갈류를 대체함으로써 김치를 담을 때 젓갈류를 사용하지 않게 됨으로써 생선 고유의 비릿한 맛과 향을 배제할 수 있고, 차가버섯이 함유한 유용한 성분들에 의해 다양한 건강증진효과를 낼 수 있는 것이다.The ingredients and contents (unit: 100g) contained in the above Chaga mushroom are composed of 12% moisture, 2.1g protein, 1.5g fat, 7.1g ash, 11.7g carbohydrate, 63.9g plant fiber, 2.1mg sodium, 11.3g β-glucan (total), etc. Therefore, by replacing salted seafood with Chaga mushroom, salted seafood can be omitted when making kimchi, thereby eliminating the fishy taste and smell inherent to fish, and various health-promoting effects can be produced through the useful ingredients contained in Chaga mushroom.
이하에서, 본 발명의 바람직한 실시예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나, 본 실시예는 본 발명의 권리범위를 한정하는 것은 아니고 단지 예시로서 제시된 것이다.Hereinafter, the present invention will be described in more detail through preferred embodiments of the present invention. However, these embodiments do not limit the scope of the present invention, but are presented only as examples.
<실시예><Example>
실시예 1 : 차가버섯농축액의 제조Example 1: Preparation of Chaga Mushroom Concentrate
자작나무의 영양분을 먹고 자라는 차가버섯을 채취하여 외피를 제거하고, 내피만을 세척하였다.We harvested chaga mushrooms that grow by feeding on the nutrients of birch trees, removed the outer skin, and washed only the inner skin.
상기 세척된 차가버섯 내피 1kg을 물 2kg과 함께 용기에 넣고 끊여 수분을 증발시킴으로써 죽과 같은 상태의 차가버섯농축액 500g을 제조하였다.1 kg of the washed Chaga mushroom inner skin was placed in a container with 2 kg of water and boiled to evaporate the moisture, producing 500 g of Chaga mushroom concentrate in a porridge-like state.
실시예 2 : 육수농축액의 제조Example 2: Preparation of broth concentrate
대파 1kg, 표고버섯 1kg, 멸치 1kg, 다시마 1kg를 물 4kg과 함께 용기에 넣고 끊여 수분을 증발시킴으로써 죽과 같은 상태의 육수농축액 1kg을 제조하였다. 이때 대파 대신에 양파 1kg를 사용할 수도 있다.1kg of broth concentrate in the form of porridge was made by putting 1kg of green onions, 1kg of shiitake mushrooms, 1kg of anchovies, and 1kg of kelp in a container with 4kg of water and boiling to evaporate the moisture. 1kg of onions can also be used instead of green onions.
실시예 3 : 혼합농축액의 제조Example 3: Preparation of mixed concentrate
차가버섯농축액 500g과 육수농축액 1kg을 혼합하여 혼합농축액 1.5kg을 제조하였다.1.5 kg of mixed concentrate was prepared by mixing 500 g of reishi mushroom concentrate and 1 kg of broth concentrate.
실시예 4 : 양념의 제조Example 4: Preparation of seasoning
고춧가루 600g, 배 500g, 마늘 300g, 생강 100g, 파 600g, 갓 300g, 무 600g, 당근 300g, 쌀죽 500g, 새우젓 500g을 혼합하여 갈아서 양념 4.3kg을 제조하였다. 이때 새우젓 대신에 멸치액젓을 사용할 수도 있다.600g of red pepper powder, 500g of pear, 300g of garlic, 100g of ginger, 600g of green onion, 300g of mustard leaf, 600g of radish, 300g of carrot, 500g of rice porridge, and 500g of shrimp sauce were mixed and ground to make 4.3kg of seasoning. Anchovy sauce can be used instead of shrimp sauce.
실시예 5 : 김치속 양념 조미액의 제조Example 5: Preparation of seasoning solution for kimchi
상기 양념과 혼합농축액을 중량비로 4.3kg : 1.5kg로 혼합하여 김치속 양념 조미액을 제조하였다. 이는 배추 10Kg을 김치로 담그기에 필요한 양이다.The above seasoning and mixed concentrate were mixed in a weight ratio of 4.3 kg: 1.5 kg to produce a kimchi seasoning solution. This is the amount needed to make kimchi with 10 kg of cabbage.
상술 한 바와 같이 본 발명은 비록 한정된 실시예들에 의해 설명되었으나, 본 발명은 이것에 한정되지 않으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허 청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다.As described above, although the present invention has been described by means of limited embodiments, the present invention is not limited thereto, and various modifications and variations are possible by a person skilled in the art to which the present invention pertains within the scope of the technical idea of the present invention and the equivalent scope of the patent claims to be described below.
Claims (1)
대파 또는 양파, 표고버섯, 멸치, 다시마를 중량비로 1:1:1:1로 혼합하고 이를 다시 물과 중량비로 4 : 2 가 되도록 용기에 넣고 끓여 중량비의 5/6에 해당하는 수분을 증발시켜 육수농축액을 얻는 단계와,
상기 차가버섯농축액과 육수농축액을 중량비로 1 : 2로 혼합하여 혼합농축액을 얻는 단계와,
고춧가루, 배, 마늘, 생강, 파, 갓, 무, 당근, 쌀죽, 새우젓 또는 멸치액젓을 중량비로 6:5:3:1:6:3:6:3:5:5의 비율로 혼합하여 양념을 제조하는 단계와.
상기 양념과 혼합농축액을 중량비로 2 ~ 5 : 1로 혼합하여 김치속 양념 조미액을 제조하는 단계로 이루어짐을 특징으로 하는 차가버섯을 이용한 김치속 양념 조미액 제조방법.
The step of collecting chaga mushrooms that grow by eating the nutrients of birch trees, removing the outer skin, washing only the inner skin, mixing the washed chaga mushroom inner skin and water in a weight ratio of 1:1, putting them in a container, boiling them, and evaporating the moisture corresponding to 3/4 of the weight ratio to obtain a chaga mushroom concentrate.
A step of mixing green onions or onions, shiitake mushrooms, anchovies, and kelp in a weight ratio of 1:1:1:1, then putting them in a container with water in a weight ratio of 4:2, boiling them, and evaporating the moisture corresponding to 5/6 of the weight ratio to obtain a broth concentrate.
A step of obtaining a mixed concentrate by mixing the above-mentioned chaga mushroom concentrate and broth concentrate in a weight ratio of 1:2,
A step for making a seasoning by mixing red pepper powder, pear, garlic, ginger, green onion, mustard leaf, radish, carrot, rice porridge, shrimp paste or anchovy sauce in a weight ratio of 6:5:3:1:6:3:6:3:5:5.
A method for producing a kimchi seasoning solution using chaga mushrooms, characterized by comprising a step of producing a kimchi seasoning solution by mixing the above seasoning and the mixed concentrate in a weight ratio of 2 to 5:1.
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