HAN, SUNG HEE,한성희,BAE, SONG HWAN,배송환,LEE, YONG KWON,이용권
申请号：
KR1020130071146
公开号：
KR1013461390000B1
申请日:
2013.06.20
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
The present invention relates to a method for aging allium vegetables using a supersaturated salt solution. Aged vegetables with increased active ingredients and short aging time can be prepared using the method. The present invention includes a step of preparing a supersaturated salt solution, a step of locating allium vegetables, and a step of aging allium vegetables.COPYRIGHT KIPO 2014[Reference numerals] (AA) Freeze-drying fresh garlic(BB) Freeze-drying fresh onion (+ shell)(CC) Pulverizing freeze-dried garlic and onion into powder(DD) Preparing a sealed aging container using NaCI supersaturated solution (RH=75%) KBr supersaturated solution (RH=84%)(EE) Fermenting garlic and onion powder in supersaturated sealing fermenting container(FF) Black garlic powder(GG) Black onion powder(HH) Black garlic, black onion + purified heat water(II) Centrifugation (3,00 rpm, 30 min)(JJ) Removing precipitate and obtaining supernatant(KK) Filtering supernatant (wattman No.4)(LL) Black garlic extract (example 7)(MM) Black onion extract (example 3)(NN) Fermenting lactic acid bacteria and Monascus(OO) Black garlic lactic acid bacteria fermented solution (example 8)(PP) Black garlic lactic acid bacteria fermented solution (example 9)(QQ) Black garlic lactic acid bacteria fermented solution (example 4)(RR) Black garlic lactic acid bacteria fermented solution (example 5)본 발명은 과포화 염 용액을 이용한 알리움속 채소의 숙성 방법에 대한 것이다. 상기 방법을 이용함으로써 숙성 시간이 짧으면서도 유효 성분이 증가된 숙성 채소를 제조할 수 있다.
