KR100926160B1 - A method of manufacture of salted fish that use plum and anchovy and the salted fish manufactured thereof - Google Patents
A method of manufacture of salted fish that use plum and anchovy and the salted fish manufactured thereof Download PDFInfo
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- 241001454694 Clupeiformes Species 0.000 title claims abstract description 86
- 235000019513 anchovy Nutrition 0.000 title claims abstract description 77
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 34
- 235000019688 fish Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000021018 plums Nutrition 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims 1
- 230000035800 maturation Effects 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 9
- 235000015067 sauces Nutrition 0.000 abstract description 9
- 230000005070 ripening Effects 0.000 abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000019643 salty taste Nutrition 0.000 abstract description 3
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 229910052793 cadmium Inorganic materials 0.000 description 3
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000011133 lead Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000012812 general test Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
본 발명에 따른 멸치 및 매실을 이용한 젓갈 제조 방법 및 이에 의해제조된 된장은 세척된 멸치 100 중량부에 대하여 소금 8~10 중량부, 매실 8~10 중량부를 배합하는 단계, 배합된 멸치와 매실을 서늘한 곳에서 자연 자연 숙성시켜서 발효하는 단계, 발효 과정에서 생성된 맑은 멸치 발효액을 여과기에 걸러서 젓갈을 만드는 단계를 포함하며, 이에 의해 젓갈이 제조된다. 이에 의하면 멸치 액젓 및 멸치 육젓을 동시에 제조할 수 있으며, 젓갈의 짠맛이 감소되고, 매실향 및 인체에 유익한 무기질 및 식이섬유가 다량 함유되어 독특한 풍미와 맛을 느낄 수 있을 뿐만 아니라, 인체에 유익한 무기질 및 식이섬유를 쉽게 섭취할 수 있다.Anchovy production method using anchovy and plum according to the present invention and doenjang prepared by soybean salt is added in an amount of 8 to 10 parts by weight of salt, 8 to 10 parts by weight of plum per 100 parts by weight of washed anchovies, Fermenting by natural ripening in a cool place, and filtering the clear anchovy fermentation broth produced in the fermentation process in a filter, thereby producing salted fish. According to this, it is possible to manufacture anchovy fish sauce and anchovy meat chop at the same time, reduce salty taste of salted fish, and contain abundant mineral and dietary fiber which are beneficial to human body. And dietary fiber.
멸치, 매실, 소금Anchovy, plum and salt
Description
본 발명은 멸치 및 매실을 이용한 젓갈 제조 방법 및 이에 의해 제조된 젓갈에 관한 것으로, 더욱 상세하게는 젓갈의 맛이 향상될 수 있는 멸치 및 매실을 이용한 젓갈 제조 방법 및 이에 의해 제조된 젓갈에 관한 것이다.The present invention relates to a method for manufacturing salted fish using anchovies and plums, and to a salted salt produced by it, and more particularly to a method for manufacturing salted fish and salted salted salted anchovy and plum which can improve the taste of salted fish .
일반적으로 젓갈은 각종 어패류를 소금과 적정의 비로 혼합한 후 발효시켜 만든 음식을 일컷는 것으로서, 주로 이러한 젓갈은 액상의 액젓 및 고형의 육젓으로 분류된다.Generally, salted fish is a kind of food made by mixing various kinds of fish and shellfish with salt and proper ratio, and these salted fish are mainly classified into liquid fish sauce and solid meat salt.
액상의 액젓은 다른 음식의 맛을 높이는 조미제로 많이 사용되고 있으며, 육젓은 하나의 밥 반찬으로서 많이 섭취되고 있다.Liquid fish sauce is used as a seasoning to enhance the taste of other foods, and meat salt is consumed as a side dish.
이러한 거의 모든 종류의 젓갈은 젓갈의 간을 위해 소금을 혼합하고있으나, 특히 발효 과정에서 어패류의 빠른 부패를 방지하기 위하여 소금을 혼합하므로 다량의 소금이 사용되고 있다.Almost all kinds of salted salt are mixed with salt for salt of salted fish, but a large amount of salt is used because salt is mixed in order to prevent rapid decay of fish and shellfish during fermentation.
그리고, 다량의 소금과 혼합되어 발효된 종래의 젓갈은 거의 모든 젓갈 종류에 있어서 짠맛이 매우 강하였다.In addition, the conventional salted fermented salt mixed with a large amount of salt was very strong in almost all kinds of salted salted salt.
따라서 본 발명이 해결하고자 하는 과제는 젓갈의 짠맛이 감소되고, 매실향 및 인체에 유익한 무기질, 그리고 식이섬유가 다량 함유되도록 한 멸치 및 매실을 이용한 젓갈 제조 방법 및 이에 의해 제조된 젓갈을 제공하는데 있다.Therefore, the problem to be solved by the present invention is to provide a method for manufacturing salted fish and salted fish produced by using anchovies and plums to reduce the salty taste of salted salt, beneficial minerals, and dietary fiber in plum .
상술한 과제를 해결하기 위한 본 발명의 한 실시예에 따른 멸치 및 매실을 이용한 젓갈 제조 방법은, 세척된 멸치 100 중량부에 대하여 소금 8~10 중량부, 매실 8~10 중량부를 배합하는 단계, 상기 배합된 멸치와 매실을 서늘한 곳에서 자연 자연 숙성시켜서 발효하는 단계, 상기 발효 과정에서 생성된 맑은 멸치 발효액을 여과기에 걸러서 젓갈을 만드는 단계를 포함한다.Salted fish and anchovy manufacturing method using anchovy and plum according to an embodiment of the present invention for solving the above problems, the step of combining 8 to 10 parts by weight of salt, 8 to 10 parts by weight of plum per 100 parts by weight of the washed anchovy, Fermenting the natural anchovies and plums by combining the natural anchovy and plum in a cool place, and filtering the clear anchovy fermentation broth produced in the fermentation process to make salted fish.
상기 배합된 멸치 및 매실을 자연 숙성시키는 단계는 12~15℃의 서늘한 곳에서 5~6개월 자연 숙성시킬 수 있다.The step of natural ripening of the anchovy and plum blended may be naturally aged for 5-6 months in a cool place of 12 ~ 15 ℃.
상기 배합된 멸치 및 매실을 자연 숙성시키는 단계는 상기 매실을 3개월 후로 제거하는 단계, 상기 매실이 제거된 후 상기 멸치를 2~3개월 더 자연 숙성시켜서 발효하는 단계를 포함할 수 있다.The step of natural ripening of the blended anchovy and plum may include the step of removing the plum after three months, the step of fermenting by an additional two to three months of natural fermentation after the removal of the plum.
상기 배합된 멸치 및 매실을 자연 숙성시키는 단계는 12~15℃의 서늘한 곳에서 5~6개월 자연 숙성시킬 수 있다.The step of natural ripening of the anchovy and plum blended may be naturally aged for 5-6 months in a cool place of 12 ~ 15 ℃.
상기 배합된 멸치 및 매실을 자연 숙성시키는 단계는 상기 매실을 3개월 후로 제거하는 단계, 상기 매실이 제거된 후 상기 멸치를 2~3개월 더 자연 숙성시켜 서 발효하는 단계를 포함할 수 있다.The step of natural ripening of the blended anchovy and plum may include the step of removing the plum after 3 months, the step of fermenting the natural anchovy for 2 to 3 months after the removal of the plum.
본 발명의 한 실시예에 따른 젓갈은 세척된 멸치 100 중량부에 대하여 소금 8~10 중량부, 매실 8~10 중량부를 배합하는 단계, 상기 배합된 멸치와 매실을 서늘한 곳에서 자연 자연 숙성시켜서 발효하는 단계, 상기 발효 과정에서 생성된 발효액을 여과기에 걸러서 액상의 젓갈을 만드는 단계에 의해 제조된다.Salted fish according to one embodiment of the present invention is a step of blending 8 to 10 parts by weight of salt, 8 to 10 parts by weight of plum per 100 parts by weight of washed anchovies, fermented by naturally aging the blended anchovies and plums in a cool place In the step, the fermentation broth produced in the fermentation process is filtered by a filter to produce a salted salted salt.
본 발명에 따른 멸치 및 매실을 이용한 젓갈 제조 방법 및 이에 의해 제조된 젓갈에 의하면, 멸치 액젓 및 멸치 육젓을 동시에 제조할 수 있으며, 젓갈의 짠맛이 감소되고, 매실향 및 인체에 유익한 무기질 및 식이섬유가 다량 함유되어 독특한 풍미와 맛을 느낄 수 있을 뿐만 아니라, 인체에 유익한 무기질 및 식이섬유를 쉽게 섭취할 수 있는 효과가 있다.According to the method of manufacturing anchovy and anchovy using anchovy and plum according to the present invention, it is possible to produce anchovy fish sauce and anchovy meat chopped at the same time, saltiness of salted salt and salt and flavor and beneficial to the human body and dietary fiber It contains a large amount of unique flavor and taste, as well as easy to consume minerals and dietary fiber beneficial to the human body.
기타 실시예의 구체적인 사항들은 상세한 설명에 포함되어 있다.Specific details of other embodiments are included in the detailed description.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예를 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예는 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다. Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various forms, and only the present embodiments are intended to complete the disclosure of the present invention, and those skilled in the art to which the present invention pertains. It is provided to fully inform the scope of the invention, and the invention is defined only by the scope of the claims.
이하, 본 발명의 한 실시예에 따른 멸치 및 매실을 이용한 젓갈 제조방법에 대하 여 상세히 설명한다.Hereinafter, a method of manufacturing salted fish using anchovy and plum according to an embodiment of the present invention will be described in detail.
도 1은 본 발명의 한 실시예에 따른 멸치 및 매실을 이용한 젓갈 제조 방법의 단계를 나타낸 공정 블록도이다.1 is a process block diagram showing the steps of a salted fish manufacturing method using anchovy and plum according to an embodiment of the present invention.
도 1을 참조하여 설명하면, 먼저 수확된 멸치를 정제된 물에서 깨끗하게 세척한다.Referring to Figure 1, first harvested anchovy is washed clean in purified water.
그리고 세척된 멸치 100 중량부에 대하여 소금 8~10 중량부, 세척된 매실 8~10 중량부를 배합한다.And 8 to 10 parts by weight of salt, 8 to 10 parts by weight of washed plums are combined with respect to 100 parts by weight of washed anchovy.
더욱 상세하게는, 세척된 멸치에 소금을 뿌려서 멸치를 소금에 절인다.More specifically, the anchovy is salted by sprinkling the washed anchovy.
그런 다음 소금에 절여진 멸치를 매실과 혼합한다. 이때, 매실은 세척 후 망사 형태의 자루에 분배하여 담은 후 멸치와 자루에 담긴 매실을 겹겹이 넣어가면서 항아리에 담는다.Then the salted anchovies are mixed with plums. At this time, the plums are washed and distributed in a mesh-shaped bag and put into the jar while putting the anchovies and plums in the bag layered.
여기서, 세척된 멸치 100 중량부에 대하여 소금을 8 중량부 미만으로 배합하면 멸치의 발효 과정에서 멸치가 쉽게 부패하며, 10 중량부보다 많으면 제조되는 젓갈이 매우 짜질 수 있다.Here, when the salt is less than 8 parts by weight based on 100 parts by weight of the washed anchovy, anchovy is easily decayed during the fermentation process of anchovy, if more than 10 parts by weight can be prepared salted salted salt.
한편, 세척된 멸치 100 중량부에 대하여 매실을 8 중량부 미만으로 배합하면 매실의 효능이 저하되고, 10 중량부보다 많으면 매실의 신맛으로 인해 젓갈 본연의 맛을 저하시킬 수 있다.On the other hand, when the blend of less than 8 parts by weight of plum to 100 parts by weight of washed anchovy, the efficacy of the plum is lowered, if more than 10 parts by weight can reduce the natural taste of salted fish due to the sour taste of the plum.
다음으로 소금이 배합된 멸치 및 매실을 서늘한 곳에서 자연 숙성시키며, 12~15℃의 온도의 서늘한 곳에서 5~6개월 정도 자연 숙성시키는 것이 바람직하다.Next, anchovies and plums with salt are naturally aged in a cool place, and it is preferable to mature naturally in a cool place at a temperature of 12 to 15 ° C for about 5 to 6 months.
소금이 배합된 멸치 및 매실을 5~6개월 자연 숙성시키는 단계에서는, 먼저 혼합물을 3개월간 자연 숙성시키고 3개월 이후로 매실을 제거한다. 그리고 매실이 제거되면 남겨진 멸치를 2~3개월 정도 자연 숙성시켜서 발효한다.In the step of naturally ripening the salt-blended anchovies and plums for 5 to 6 months, the mixture is first naturally aged for 3 months and the plums are removed after 3 months. And when the plums are removed, the fermented anchovies are left to ferment for two to three months.
이때, 매실에 함유된 구연산 성분에 의해 멸치의 발효 과정에서 절여진 멸치의 원형이 유지될 수 있다.At this time, by the citric acid component contained in the plum can maintain the prototype of the anchovy pickled in the fermentation process of anchovy.
다음으로 항아리 내에서 생성된 발효액을 여과기에 걸러서 고형 성분 등은 걸러낸 맑은 액상 젓갈과 고형의 멸치를 분리한다.Next, the fermentation broth produced in the jar is filtered through a filter, and the solid components are separated from the clear liquid salted fish and the solid anchovies.
분리된 액상 젓갈은 멸치 액젓으로 제조하며, 분리된 고형의 멸치는 원형을 유지하여 멸치 육젓으로 제조한다.The separated liquid salted salted fish is prepared with anchovy fish sauce, and the separated solid anchovy is prepared with anchovy meat salted fish while maintaining a circular shape.
이하에서는 본 발명의 한 실시예에 따른 멸치 및 매실을 이용한 젓갈 제조 방법의 가장 바람직한 구체적인 실시예를 설명하며, 이와 함께 종래예를 간략히 설명한다.Hereinafter, the most preferred specific embodiment of the salted fish production method using anchovy and plum according to an embodiment of the present invention will be described, with a brief description of the prior art.
<실시예><Example>
멸치를 정제된 물에서 깨끗하게 멸치를 세척하여 준비한다.Prepare the anchovy by washing the anchovy clean in purified water.
매실을 세척하고 망사로 이루어진 자루에 세척된 매실을 일정량씩 분배하여 담아서 준비한다.Wash plums and prepare by dispensing a certain amount of washed plums in a mesh bag.
세척하여 준비된 멸치 100 중량부에 대하여 소금 10 중량부를 멸치의사이 사이에 고루 뿌려주며 배합한다. 그리고 매실 10 중량부를 항아리 내에 소금과 배합된 멸치와 겹겹이 쌓으면서 배합한다.To 100 parts by weight of anchovies prepared by washing, 10 parts by weight of salt are mixed evenly between the anchovies. And 10 parts by weight of the plums are mixed with salt and anchovy combined with salt in a jar.
배합된 멸치 및 매실을 15℃의 온도에서 먼저 100일간 자연 숙성시킨다.The combined anchovies and plums are naturally aged for 100 days at a temperature of 15 ° C.
100일간 자연 숙성된 배합된 멸치 및 매실 중 매실을 항아리에서 제거한다.The combined anchovies and plums in natural ripening for 100 days are removed from the jars.
매실과 분리된 항아리 내의 멸치를 80일간 더 숙성시키면서 발효한다.Ferment the anchovies in the jar separated from plum for 80 days.
매실 및 멸치가 발효되어 생성된 항아리 내의 발효액을 여과기에서 고형 성분들을 걸러내고 맑은 액상과 고형의 멸치를 분리한다.The fermentation broth in the jar produced by fermentation of plum and anchovy is filtered through a filter to separate the clear liquid and the solid anchovy.
<종래예><Primary example>
세척된 멸치 100 중량부에 대하여 소금 12.5 중량부를 혼합한다.Mix 12.5 parts by weight of salt with respect to 100 parts by weight of washed anchovy.
소금과 배합된 멸치를 항아리에 담아서 6개월간 자연 숙성시켜서 발효한다.Anchovies mixed with salt are put into jars and fermented naturally for 6 months.
발효되는 과정에서 생성된 발효액을 여과기에 걸러서 맑은 액상 젓갈을 만든다.The fermentation broth produced during the fermentation is filtered through a filter to form a clear liquid salted fish sauce.
이하에서는 상술한 실시예에 따라 제조된 멸치 액젓과 종래예에 따라 제조된 멸치 액젓을 비교한 실험예를 통하여 상술한 실시예에 따라 제조된 멸치 액젓의 특성 및 효능을 검사하였다.Hereinafter, the characteristics and efficacy of the anchovy fish saucer prepared according to the above-described embodiment were examined through an experimental example comparing the anchovy fish saucer prepared according to the above-described embodiment and anchovy fish saucer prepared according to the conventional example.
<실험예>Experimental Example
실시예와 종래예를 비교하여 칼슘, 칼륨, 마그네슘, 나트륨, 구리, 아연, 철, 인, 납, 카드뮴, 소금, 식이섬유의 각 함량 정도를 식품공전 제7 일반 시험법에 준하여 측정하였다. 결과는 이하의 표1과 같다.By comparing the Example with the conventional example, the respective amounts of calcium, potassium, magnesium, sodium, copper, zinc, iron, phosphorus, lead, cadmium, salt, and dietary fiber were measured according to the seventh general test method of the Food Code. The results are shown in Table 1 below.
[표 1]TABLE 1
표 1의 실험결과, 구리, 아연, 철, 인, 납, 카드뮴은 실시예와 비교예가 유사한 함량을 나타낸 반면, 칼슘, 칼륨, 마그네슘, 나트륨은 실시예가 종래예에 비하여 약 4배 정도 높은 함량을 나타냈으며, 식이섬유 또한 실시예의 경우가 종래예의 경우보다 높은 함량을 나타내었다.As a result of the experiment in Table 1, copper, zinc, iron, phosphorus, lead, and cadmium showed similar contents to the comparative example, whereas calcium, potassium, magnesium, and sodium contained about four times higher than those of the conventional example. The dietary fiber also showed a higher content than in the case of the conventional example.
그리고 소금의 함량은 실시예가 종래예보다 소량으로 나타내었다.And the content of salt is shown in a smaller amount than the conventional example.
이와 같은 시험 결과는 멸치와 함께 매실을 배합함에 따라 매실에 특히 다량으로 함유된 구연산 및 무기질이 젓갈의 무기질 함량을 향상시킴을 알 수 있다.As a result of such test, it can be seen that citric acid and minerals contained in a large amount of plum improve the mineral content of salted fish as it is combined with anchovy.
따라서, 본 발명의 한 실시예에 따라 제조된 젓갈은 무기질 및 식이섬유가 다량 함유되고, 젓갈에서 매실향을 느낄 수 있으며, 짠맛이 감소되어 젓갈의 맛이 향상될 수 있다.Therefore, the salted salt prepared in accordance with one embodiment of the present invention contains a large amount of minerals and dietary fiber, can feel the plum flavor in salted salt, salty taste can be reduced to improve the taste of salted salt.
또한, 매실에 포함된 구연산이 포함될 수 있으므로 젓갈의 저장성이 향상될 수 있다.In addition, citric acid contained in the plum may be included, so the storage of salted fish may be improved.
이와 더불어 매실에 함유된 구연산이 멸치의 부패를 더욱 방지하여 원형 그대로를 오랜 기간 유지하도록 하므로 멸치 액젓의 제조와 함께 멸치 원형 그대로의 멸치 육젓을 동시에 제조할 수 있다.In addition, citric acid contained in the plum to further prevent the decay of the anchovy to maintain the original for a long time, so as to produce anchovy fish sauce and anchovy raw fish as it can be produced at the same time.
그리고 구연산에 의해 멸치의 부패가 더욱 방지되므로 멸치의 빠른 부패를 방지하기 위해 첨가되는 소금의 함량 비율을 더욱 줄일 수 있다.In addition, since the rot of anchovy is further prevented by citric acid, it is possible to further reduce the content of salt added to prevent the rot of anchovy.
또한, 구연산이 멸치 액젓 및 멸치 젓갈에 함유될 수 있으므로 멸치 액젓 및 멸치 육젓을 오랜 기간 변질 없이 보관할 수 있다.In addition, citric acid may be contained in anchovy fish sauce and anchovy salted fish, so that anchovy fish sauce and anchovy meat salt may be stored without deterioration for a long time.
도 1은 본 발명의 한 실시예에 따른 멸치 및 매실을 이용한 젓갈 제조 방법의 단계를 나타낸 공정 블록도.1 is a process block diagram showing the steps of a salted fish manufacturing method using anchovy and plum according to an embodiment of the present invention.
Claims (4)
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| KR20240041520A (en) * | 2022-09-23 | 2024-04-01 | 주식회사 더젓갈 | manufacturing method for salted food using bass and salted food using bass manufactured with this |
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| KR19980035259A (en) * | 1996-11-12 | 1998-08-05 | 이창규 | Anchovy fish sauce containing plum and its manufacturing method |
| KR19990085850A (en) * | 1998-05-22 | 1999-12-15 | 이상수 | How to prepare anchovy canary fish sauce |
| KR20020008315A (en) * | 2000-07-21 | 2002-01-30 | 최장식 | Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof |
| KR20070067888A (en) * | 2005-12-26 | 2007-06-29 | 이재철 | Salting mackerel by using of plum and method for manufacturing of the same |
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| KR19980035259A (en) * | 1996-11-12 | 1998-08-05 | 이창규 | Anchovy fish sauce containing plum and its manufacturing method |
| KR19990085850A (en) * | 1998-05-22 | 1999-12-15 | 이상수 | How to prepare anchovy canary fish sauce |
| KR20020008315A (en) * | 2000-07-21 | 2002-01-30 | 최장식 | Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof |
| KR20070067888A (en) * | 2005-12-26 | 2007-06-29 | 이재철 | Salting mackerel by using of plum and method for manufacturing of the same |
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| KR101310538B1 (en) | 2012-12-14 | 2013-09-23 | 김혜미 | Fish sauce and the manufacturing method thereof |
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