KR-20260066354-A - METHOD OF A SEAWEED, VEGETABLES, WOOD EAR GANGAGGI USING TRADITIONAL HEALTH FUNCTIONAL FERMENTED LIQUOR LOW TEMPERATURE MATURE AND A SEAWEED, VEGETABLES, WOOD EAR GANGAGGI USING THE METHOD THEREOF

Abstract

The present invention comprises: a step of preparing a pickling sauce for pickles by mixing homemade soy sauce, vinegar, sugar, and water in a mass ratio of 1:1:1:1 and boiling over low heat for at least 2 hours to make a pickling sauce; a step of preparing a spice fermentation liquid by preparing plum fermentation liquid, chili fermentation liquid, onion fermentation liquid, garlic fermentation liquid, and ginger fermentation liquid, and mixing each fermentation liquid; a step of preparing a functional herbal fermentation liquid by preparing kudzu fermentation liquid, Solomon's seal fermentation liquid, Astragalus fermentation liquid, and Polygonum multiflorum fermentation liquid, and mixing each fermentation liquid; a step of mixing and aging the pickling sauce fermentation liquid by mixing the pickling sauce, spice fermentation liquid, and functional herbal fermentation liquid and aging for at least 24 hours; a step of mixing a pickling object with the pickling sauce fermentation liquid by preparing a pickling object and mixing it with the aged pickling sauce fermentation liquid; and a step of aging the mixed pickling object at room temperature by removing an appropriate amount of water using osmotic pressure through a semipermeable membrane. The present invention relates to a method for manufacturing low-temperature aged pickles using a herbal functional fermented liquid, comprising: a long-term low-temperature aging step of aging a pickling target aged at room temperature at a refrigeration temperature of 3℃ to 4℃ for more than 6 months, during which solute components of the pickling sauce and fermented liquid diffuse into the pickling target to become a pickled product containing functional substances; and a step of packaging the long-term low-temperature aged pickling target in a container and inspecting and selling it.

Inventors

• 이두범

Assignees

• 이두범

Dates

Publication Date

20260512

Application Date

20241104

Claims (6)

1. Preparation step for pickling brine: mixing homemade soy sauce, vinegar, sugar, and water in a mass ratio of 1:1:1:1 and boiling over low heat for more than 2 hours to make the pickling brine; A spice fermentation liquid preparation step of preparing plum fermentation liquid, chili fermentation liquid, onion fermentation liquid, garlic fermentation liquid, and ginger fermentation liquid, and mixing each fermentation liquid; Preparation step for functional herbal fermented liquids, which involves preparing fermented kudzu root extract, fermented Solomon's seal extract, fermented Astragalus root extract, and fermented Polygonatum root extract, and mixing each fermented liquid; A pickling liquid mixing and aging step in which the above-mentioned pickling liquid, spice fermentation liquid, and herbal functional fermentation liquid are mixed and aged for 24 hours or more; A step of mixing the pickling target with the fermented pickling liquid, in which the pickling target is prepared and mixed with the aged fermented pickling liquid; A room temperature aging step for a pickling object mixed with a pickling fermentation liquid, wherein an appropriate amount of water is removed by osmotic pressure using a semipermeable membrane of the pickling object to be aged; A long-term low-temperature aging stage of a pickling target, in which a pickling target aged at room temperature is aged at a low temperature of 3℃~4℃ for more than 6 months, during which solute components of the pickling sauce and fermentation liquid diffuse into the interior of the pickling target to become a pickling target containing functional substances; A method for manufacturing low-temperature aged pickles using a functional herbal fermentation liquid, characterized by having the step of packaging the above-mentioned long-term low-temperature aged pickled product into a container and inspecting and selling it.
2. A method for manufacturing low-temperature aged pickles using a functional herbal fermented liquid, wherein, in claim 1, the spice fermented liquid mixture is characterized by a mass ratio of plum fermented liquid, chili fermented liquid, onion fermented liquid, garlic fermented liquid, and ginger fermented liquid of 1:1:1:0.5:0.5.
3. A method for manufacturing low-temperature aged pickles using a functional herbal fermentation liquid, characterized in that, in claim 1, the pickling target includes Gompi, Gungchae, Dolsan Gat, and wood ear mushrooms.
4. A method for manufacturing low-temperature aged pickles using a functional herbal fermented liquid, characterized in that, in claim 1, the mixture of the pickle brine, spice fermented liquid, and functional herbal fermented liquid has a mass ratio of 2:1:2.
5. Low-temperature aged pickles using a functional herbal fermented liquid obtained by the manufacturing method of claim 1, which yields the deep, natural flavor of the ingredients.
6. Low-temperature aged pickles using a functional herbal fermented liquid obtained by the manufacturing method of Claim 3, which is rich in various amino acids and dietary fiber components of the fermented liquid and has various functionalities such as improving blood circulation, preventing various diseases, inhibiting cancer cell proliferation, excreting heavy metals, and improving blood sugar and blood circulation.

Description

Method of manufacturing low-temperature aged seaweed, vegetables, and wood ear mushroom pickles using traditional health functional fermented liquid and seaweed, vegetables, and wood ear mushroom pickles made by said method The present invention relates to a method for producing low-temperature aged pickled seaweed, vegetables, and wood ear mushrooms using a functional herbal fermentation liquid, and pickled seaweed, vegetables, and mushrooms produced by the same method, specifically, a method for producing low-temperature aged pickled seaweed, vegetables, and wood ear mushrooms using a functional herbal fermentation liquid containing various components, effectively producing fermented liquids of kudzu, Solomon's seal, Astragalus membranaceus, and Smilax china, and pickled seaweed, vegetables, and mushrooms produced by the same method. Since ancient times, Korea has had distinct four seasons, leading to the consumption of foods suited to each season. To prepare for the long winter, a food culture developed where vegetables and seafood, which are difficult to store, could be consumed year-round through preservation methods such as salting and fermentation, rather than being eaten only briefly during the production season. This allowed for long-term storage and easy access to food at any time. Jangajji is an essential ingredient in our food culture, where new cooking methods are continuously being developed. It can be prepared by using various ingredients such as vegetables, seaweed, and mushrooms to preserve their flavor and aroma, aging them in soy sauce, or pickling them in soybean paste to bring out a deep flavor so they can be stored for a long time. It can also be prepared like kimchi. Traditional pickling methods are undergoing various changes to align with the changing food culture and the trend toward lower salt content and health. In line with these social trends, methods for producing pickles that are low in salt and contain various health benefits are currently being researched. Figure 1 is a process flowchart showing the steps of a method for preparing low-temperature aged pickled seaweed, vegetables, and wood ear mushrooms using the herbal functional fermented liquid of the present invention. Figure 2 is a photograph showing the ingredients and the pickling sauce used in the manufacturing step of the pickling sauce according to the present invention. Figure 3 is a photograph showing the preparation step of the spice fermentation liquid of the present invention. Figure 4 is a photograph showing the preparation step of the herbal functional fermented liquid of the present invention. Figure 5 is a photograph showing the mixing step of the pickling target material in the pickling liquid fermentation liquid of the present invention. Figure 6 is a photograph showing the room temperature aging step of the pickling target of the present invention. Figure 7 is a photograph showing the low-temperature long-term aging step of the pickling target according to the present invention. Figure 8 is a photograph showing the experimental conditions according to the pickling temperature and time of the present invention. Figure 9 is a photograph showing the inspection and packaging step of the present invention. With respect to the embodiments of the present invention disclosed in the text, specific structural or functional descriptions are provided merely for the purpose of explaining the embodiments of the present invention, and the embodiments of the present invention may be implemented in various forms and should not be interpreted as being limited to the embodiments described in the text. The present invention is capable of various modifications and may take various forms, and specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the invention to the specific disclosed forms, and it should be understood that the invention includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention. Figure 1 is a process flowchart showing the steps of a method for preparing low-temperature aged pickled seaweed, vegetables, and wood ear mushrooms using the herbal functional fermented liquid of the present invention. Referring to FIG. 1, the steps of the method for manufacturing pickled vegetables according to the present invention comprise: a step of preparing a pickling sauce by mixing homemade soy sauce, vinegar, sugar, and water in a mass ratio of 1:1:1:1 and boiling over low heat for at least 2 hours to make a pickling sauce; a step of preparing a spice fermentation liquid by preparing plum fermentation liquid, chili fermentation liquid, onion fermentation liquid, garlic fermentation liquid, and ginger fermentation liquid, and mixing each fermentation liquid; a step of preparing a herbal functional fermentation liquid by preparing kudzu fermentation liquid, Solomon's seal fermentation liquid, Astra