KR101308921B1 - Method of preparing korean hot pepper paste with fish egg - Google Patents

Method of preparing korean hot pepper paste with fish egg Download PDF

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KR101308921B1
KR101308921B1 KR1020110119613A KR20110119613A KR101308921B1 KR 101308921 B1 KR101308921 B1 KR 101308921B1 KR 1020110119613 A KR1020110119613 A KR 1020110119613A KR 20110119613 A KR20110119613 A KR 20110119613A KR 101308921 B1 KR101308921 B1 KR 101308921B1
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fish
roe
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eggs
stir
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KR20130053905A (en
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김기현
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주식회사 가야에프앤디
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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
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

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Abstract

본 발명은 생선 알 볶음고추장의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 생선 알을 이용하여 생선 알(魚卵) 특유의 비린 맛을 제거하고, 마늘과 양파를 볶은 후, 생선 알(魚卵) 을 첨가하여 로스팅하는 과정에서 생선 알(魚卵)이 타거나 용기벽에 눌러 붙게 되는 것을 억제하고, 고추장을 포함한 다양한 영양원을 가진 부재료들을 첨가하여 혼합하고 가열하여 만들어지는 생선 알 볶음고추장으로, 어류의 부산물인 생선 알을 주 원료로 사용함으로서, 알의 사용 용도를 젓갈이나 알밥 정도에 국한되지 않고 다양한 소비를 할 수 있게 하였으며, 기존에 육류나 어패류를 이용한 볶음 요리의 단점을 극복하기 위하여, 보관성을 증가시키고, 해산물 특유의 비린 맛을 제거하며, 과도한 가열에 의해 해산물의 질감이 질겨지는 것을 억제할 수 있는 생선 알(魚卵) 볶음 고추장의 제조방법과 그 제조방법에 의하여 제조된 생선 알(魚卵) 볶음 고추장에 관한 것이다.The present invention relates to a method for producing a fried fish kochujang, which will be described in more detail, by using fish eggs to remove the fishy fish's peculiar fishy taste, and roasting garlic and onions.魚卵) To prevent the fish eggs from burning or sticking to the container wall during the roasting process. By using fish eggs, a by-product of fish, as the main raw material, the use of the eggs is not limited to salted or fermented rice, and various consumptions can be consumed. In order to increase the shelf life, remove the fishy taste peculiar to seafood, and to suppress the texture of seafood by excessive heating. Fish eggs (魚卵) relates to a fish eggs (魚卵) stir red pepper paste prepared by the method of manufacturing a stir red pepper paste and a method of manufacturing the same.

Description

생선 알 볶음고추장 및 그의 제조방법{METHOD OF PREPARING KOREAN HOT PEPPER PASTE WITH FISH EGG} Fish roe stir-fried red pepper paste and its manufacturing method {METHOD OF PREPARING KOREAN HOT PEPPER PASTE WITH FISH EGG}

본 발명은 생선 알 볶음고추장의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 생선 알을 이용하여 생선 알(魚卵) 특유의 비린 맛을 제거하고, 마늘과 양파를 볶은 후, 생선 알(魚卵) 을 첨가하여 로스팅하는 과정에서 생선 알(魚卵)이 타거나 용기벽에 눌러 붙게 되는 것을 억제하고, 고추장을 포함한 다양한 영양원을 가진 부재료들을 첨가하여 혼합하고 가열하여 만들어지 것을 특징으로 하는 생선 알(魚卵) 볶음 고추장 및 그의 제조방법에 관한 것이다.
The present invention relates to a method for producing a fried fish kochujang, which will be described in more detail, by using fish eggs to remove the fishy fish's peculiar fishy taste, and roasting garlic and onions.魚卵) to prevent the fish eggs burned or pressed to the container wall in the process of roasting by adding, and added by mixing and heating the additives with a variety of nutrients, including kochujang It relates to a fish stir-fried red pepper paste and a manufacturing method thereof.

고추장 한국 고유 기호식품으로, 고춧가루, 메주가루 및 소금이 혼합되어 제조된 전통 장류 중 하나를 의미한다. 예로부터 각 가정에서 재래식으로 된장 및 간장과 함께 담가왔다. 고추장의 원료로는 녹말, 메주가루, 소금, 고춧가루 및 물 등을 사용하였다. 녹말로는 찹쌀가루, 멥쌀가루, 보릿가루 또는 밀가루 등을 사용해왔다.
Kochujang is Korean's favorite food and means one of the traditional Jangjang made by mixing red pepper powder, meju powder and salt. Since ancient times, each family has been soaked with traditional miso and soy sauce. Starch, meju powder, salt, red pepper powder and water were used as raw materials of red pepper paste. As starch, glutinous rice flour, non-glutinous rice flour, barley flour or wheat flour have been used.

고추장의 영양학적인 부분을 살펴보면, 간장이나 된장 못지않은 많은 영양분을 가지고 있는 것이 과학적으로 입증되고 있는데, 고추장에는 단백질, 지방, 비타민B2, 비타민C, 카로틴 등과 같이 우리 몸에 유익한 영양성분이 많이 함유되어있으며, 고추장은 메주로부터 유래된 고활성의 전분 분해효소(amylase)와 단백질 분해효소(protease) 등의 작용으로 소화를 촉진시켜주며, 고추장의 고추와 고추씨의 함유성분인 capsaicin은 Bacillus subtilis균에 대한 항균 작용이 있다고 한다.
Looking at the nutritional aspects of kochujang, it has been scientifically proven to have as many nutrients as soy sauce or miso. Kochujang contains many nutrients that are beneficial to our body, such as protein, fat, vitamin B2, vitamin C, and carotene. Kochujang promotes digestion by the action of high activity starch dehydrogenase (amylase) and protease derived from meju, and capsaicin, which is a component of kochujang pepper and red pepper seed, is used for Bacillus subtilis. It is said to have antibacterial action.

베타 카로틴, 비타민 C 가 다량 함유된 고춧가루는 항 돌연변이 및 항암작용이 있으며, 고추의 매운 맛 성분인 capsaicin의 적당량 섭취시 비위를 가라 앉히고 안정감을 주기도 하며 땀이 나도록 하여 노폐물의 배설을 촉진하여 감기 등 각종 질병의 예방과 치료에 좋다는 연구결과가 나온 바 있다.
Red pepper powder containing a large amount of beta-carotene and vitamin C has anti-mutation and anti-cancer effects, and when ingesting an appropriate amount of capsaicin, which is a pungent ingredient of red pepper, it reduces the stomach, gives a sense of stability, and sweats by promoting the excretion of waste products. Research has shown that it is good for the prevention and treatment of various diseases.

또 한편 고추장이 비만방지에 효과가 큰 것으로 나타났다는 최근의 연구발표도 있는데, 이 연구에 따르면 고추의 매운 맛을 내는 capsaicin 성분이 체지방을 감소시킬 뿐 아니라 고춧가루 외에 고추장 재료인 메주의 숙성 때 생긴 성분이 체지방을 태운다고 한다.
In addition, a recent study found that kochujang has been shown to be effective in preventing obesity. According to this study, the spicy flavor of red pepper not only reduces body fat, but also results from the fermentation of meju, a red pepper paste. This body fat is said to burn.

즉, 고추장에는 단백질, 지방, 비타민 B2, 비타민 C, 카로틴 등과 같이 우리 몸에 유익한 영양성분이 많이 함유되어 있다고 할 수 있다.
In other words, gochujang contains protein, fat, vitamin B2, vitamin C, carotene and many other beneficial nutrients to our bodies.

현재 국내에 일반화되어 있는 볶음 고추장은 고추장 자체를 참기름이나 대두유를 가미하여 볶은 일반 볶음고추장과 돼지고기를 볶아서 가미한 돼지고기 볶음고추장, 쇠고기를 추가한 쇠고기 볶음고추장 등으로 한정되어있다.The stir-fried red pepper paste, which is currently common in Korea, is limited to the general stir-fried red pepper paste, which is stir-fried with red pepper paste sesame oil or soybean oil, pork stir-fried red pepper paste, and beef-added red pepper paste with beef.

한편, 상기 고추장에 쇠고기나 돼지고기 등과 같은 육류를 함께 볶아 반찬 대용으로 먹거나 비빔밥의 고추장 소스로 사용하는 것을 볶음 고추장이라고 하며, 가정에서 소량으로 보통 고추장에 간장, 깨 또는 설탕 등의 조미료를 첨가하여 먹어 왔다.
Meanwhile, stir-fried meat such as beef or pork in the red pepper paste is eaten as a side dish or used as red pepper paste sauce of bibimbap, and it is called stir-fried red pepper paste in small amounts at home. I have eaten.

이러한 쇠고기나 돼지고기 등과 같은 육류가 포함되어 만들어진 볶음 고추장은 기존 고추장 자체의 텁텁한 맛이 산업화 사회에서 다양한 음식의 섭취로 입맛이 서구화된 유년층에게 거부감이 있고, 현대인의 기호에 맞지 않다는 이유로 기피하는 문제가 발생되고 있다.
Stir-fried red pepper paste made with meat such as beef or pork is avoided because the ugly taste of the existing red pepper paste itself is rejected by young people who have tasted westernized due to the intake of various foods in the industrialized society and do not fit the taste of modern people. Is occurring.

그리고, 최근 쇠고기 파동 등과 같이 육류에 대한 거부감이 커지면서 볶음 고추장에 대한 거부감도 커지고 있는 실정이다. 특히 볶음 고추장에 포함된 고기는 그 조리과정에 의하여 구입경로나 종류가 명확하지 않아 그 거부감이 더욱 확대되고 있다. 구체적으로, 최근 쇠고기 파동 등과 관련하여 쇠고기의 안전성 문제가 제기되고 있고, 육지에서 사육하는 동물의 육류의 경우 다량의 중성지방과 포화지방산 성분을 포함하고 있어 성인병의 원인이 된다는 연구보고 등이 제시되어 그 문제점이 더욱 부각되고 있는 실정이다.In addition, as the recent rejection of meat, such as beef surges, the rejection of fried red pepper paste is also increasing. In particular, the meat contained in the stir-fried red pepper paste is not clear in the purchase path or type by the cooking process, and the objection is further expanded. Specifically, the safety issues of beef have recently been raised in relation to beef surges, and research reports suggest that meats of animals raised on land contain a large amount of triglycerides and saturated fatty acids, causing adult diseases. The problem is more and more highlighted.

상기와 같은 종래의 문제점을 해결하기 위하여, 본 발명의 목적은 쇠고기 또는 돼지고기와 같은 육류를 대신하여 생선 알(魚卵)을 사용함으로서, 해산물의 부산물인 알을 주 원료로 사용함으로서 다른 어류의 알들도 동일하거나 약간의 변화를 가하여 볶음고추장으로 생산할수 있게됨으로 어류 부산물인 알의 사용 용도를 젓갈이나 알밥 정도에 국한되지 않고 다양한 소비를 할 수 있게 하였으며, 기존에 육류나 어패류를 이용한 볶음 요리의 단점을 극복하기 위하여, 보관성을 증가시키고, 해산물 특유의 비린 맛을 제거하며, 과도한 가열에 의해 해산물의 질감이 질겨지는 것을 억제할 수 있는 생선 알(魚卵) 볶음 고추장의 제조방법과 그 제조방법에 의하여 제조된 생선 알(魚卵) 볶음 고추장을 제공하는 것이다.
In order to solve the conventional problems as described above, an object of the present invention is to use fish eggs instead of meat such as beef or pork, by using the by-products of seafood as the main raw material of other fish Eggs can also be made with stir-fried red pepper paste by making the same or slight changes, so that the use of fish by-product eggs can be consumed without being limited to salted or fermented rice. In order to overcome the drawbacks, a method of manufacturing fish roe stir-fried red pepper paste which can increase the shelf life, remove the fishy taste peculiar to the seafood, and suppress the texture of the seafood by excessive heating. It is to provide a fried fish gochujang prepared by the method.

그리고, 고추장은 다른 콩 가공식품에 비해 단백질 함량이 떨어지므로, 단백질이 풍부한 생선 알을 주제로 하여 단백질을 더욱 풍부하게 하고, 붉은 색의 자극적인 매운맛과 생선 알(魚卵)의 톡톡 터지면서 나타내는 구수하고 깔끔한 맛이 한군데 어우러져, 맛과 영양이 풍부한 생선 알(魚卵) 볶음 고추장을 제공하는 것이다.In addition, since kochujang has a lower protein content than other soybean processed foods, the protein-rich fish eggs make the protein more abundant, and the red pungent spicy and popping fish eggs appear. The delicious and nutritious fish roe stir-fried red pepper paste is served together.

이상의 설명에서와 같이, 본 발명의 생선 알 볶음 고추장 제조방법은 해산물 특유의 비린 맛을 제거하며, 과도한 가열에 의해 해산물의 질감이 질겨지는 것을 억제할 수 있는 생선 알(魚卵)을 사용함으로서, 풍부한 해산 자원의 응용범위를 확대할 수 있다는 점에서 산업적 효과가 매우 크다 할 것이다.
As described above, the method for manufacturing fish roe stir-fry with red pepper paste of the present invention removes the fishy taste peculiar to seafood and by using fish roe which can suppress the texture of the seafood due to excessive heating. The industrial effect is very great in that the application range of abundant marine resources can be extended.

또한, 고추장에 부족한 단백질을 생선 알을 이용함으로서, 단백질을 더욱 풍부하게 하고, 붉은 색의 자극적인 매운맛과 생선 알(魚卵)의 톡톡 터지면서 나타내는 구수하고 깔끔한 맛이 한군데 어우러져, 맛과 영양이 풍부한 효과를 가진다.
In addition, by using fish eggs for the protein lacking in red pepper paste, the protein is further enriched, and the red and irritating spicy taste and the delicious and clean taste of popping fish eggs are combined, and the taste and nutrition are combined. Has a rich effect.

도1은 본 발명의 생선 알 볶음고추장의 제조방법의 흐름도1 is a flow chart of the manufacturing method of fish roe stir-fried red pepper paste of the present invention

이하, 본 발명의 이해를 돕기 위하여 구체적인 실시예를 통하여 본 발명의 구성 및 효과를 보다 상세히 설명하기로 한다. 그러나 하기 실시예는 본 발명을 보다 명확하기 이해시키기 위한 것일 뿐이며, 본 발명의 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to specific embodiments in order to facilitate understanding of the present invention. However, it should be understood that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[ [ 실시예Example 1] 생선 알 볶음고추장의 재료준비 1] Preparation of Stir-Fried Red Pepper Stir-fry with Fish Egg

본 발명에서는 명태알(명란), 날치알, 열빙어알, 대구알, 가다랑어알, 연어알과 같은 생선 알(魚卵)을 이용하는 것으로, 명태알은 단백질과 비타민 E가 풍부하여 노화방지 및 생식기능 정상화에 도움이 되며, 또한 지방이 낮아 다이어트에 좋고 비타민 A가 포함되어 있어 시력보호와 점막보호에도 좋습니다. 그리고, 명태, 날치, 대구, 연어, 가다랑어, 열빙어 등 생선의 알, 내장 등에는 뇌와 심장건강에 좋은 필수아미노산인 오메가3 지방산이 기존 알려진 등푸른 생선보다 더 많이 함유된 것으로 알려져 있습니다.
In the present invention, by using fish eggs such as roe (cod roe), flying fish roe, smelt roe, cod roe, bonito roe, salmon roe, roe is rich in protein and vitamin E to prevent aging and normalize reproductive function It is also good for the diet because it is low in fat and contains vitamin A, which is good for protecting eyesight and mucous membranes. In addition, the eggs and guts of fish such as pollock, flying fish, cod, salmon, bonito, and smelt are known to contain more omega-3 fatty acids, which are essential amino acids for brain and heart health.

그 가운데서도, 날치알은 담색의 골드 날치알과 오렌지 빛의 적날치 알의 두 종류가 있는데, 골드 날치 알에 단맛, 색소 등을 첨가한 것이 적날치 알이며 시중에 유통되는 날치알은 60:40 정도로 열빙어알이 혼합되어 있다.
Among them, there are two kinds of flying fish eggs: light-colored gold flying egg and orange red-flying egg, which are added with sweetness and coloring to gold flying egg. The flying fish eggs on the market are about 60:40. The eggs are mixed.

날치알은 12월에서 1월 사이에 제맛을 내며 단백질과 미네랄이 풍부하여 피로회복과 스트레스 해소에 도움 되고, 또한 알 100그램당 칼로리가 96칼로리로 다이어트에도 도움이 된다고 알려져 있으며, 날치알의 구성성분을 보면 단백질 75.6중량%, 지방 2.2중량% 외 칼슘, 미네랄 등이 다량 함유 되어있어 현대인의 가장 큰 고민인 피로회복 및 스트레스 해소에 도움이 된다. 생선이나 알에 함유된 콜레스테롤은 알 100g당 60mg 정도로 함유되어 있으나 우리 몸에 해로운 콜레스테롤은 아니다.
Flying fish eggs are flavored between December and January and are rich in protein and minerals to help with fatigue and relieve stress.It is also known to help diet with 96 calories per 100 grams of eggs. As you can see, 75.6% by weight of protein, 2.2% by weight of fat, calcium and minerals are contained in a large amount, which helps modern people's biggest worry, fatigue and stress relief. Cholesterol in fish and eggs is about 60mg per 100g of eggs, but it is not harmful to our body.

상기와 같이 피로회복과 스트레스 해소에 도움이 되는 고추장과 생선 알이 이상적으로 조합됨으로서 새로운 맛과 영양성분 상승에 도움이 될 것이다.
As described above, red pepper paste and fish eggs are ideally combined to help relieve fatigue and relieve stress.

통상 생선 알(魚卵)은 세척과정을 거치지 않고 사용하는 것이 대부분이지만, 본 발명에서는 먼저, 냉동된 생선 알(魚卵)을 해동하여 세척한 후, 생선 알(魚卵) 고유의 비린내 제거를 위하여 레몬즙이나 오렌지 쥬스 등을 가미하여 냉동시키는 경우가 있으나, 본 발명에서는 세척과정을 추가하여 레몬향이나 오렌지 향, 오렌지 쥬스의 노랑색을 제거함과 동시에 생선 알(魚卵) 고유의 성상과 탄력을 유지시키는데 중점을 두어 세척하는 세척단계를 거쳤다.
In general, fish eggs are usually used without undergoing a washing process, but in the present invention, the frozen fish eggs are thawed and washed first, and then the fishy inherent fishy removal is removed. In order to freeze by adding lemon juice or orange juice, but in the present invention, by adding a washing process to remove the yellow color of lemon or orange flavor, orange juice and at the same time the unique properties and elasticity of fish eggs (魚卵) The cleaning step was performed with a focus on maintenance.

본 발명에 생선 알(魚卵) 볶음 고추장의 제조방법에 사용되는 원료를 중량%로 환산해 보면, 표 1에 나타낸 바와같이, 상기 세척된 생선 알(魚卵) 37.15중량%, 고추장 31.75중량%, 양파 8.94중량%, 참기름 4.68중량%, 마늘 3.61중량%, 프락토 올리고당 3.10중량%, 물엿 2.06중량%, 고춧가루 2.58중량%, 청주 1.00 중량% 외 부재료로 초산전분 1.88중량%, 볶음통깨 0.68중량% , 흑후추분말 0.53중량% , 올레오레진 캡시컴 0.10중량%, 카라멜 0.06중량%, 정제수 1.88중량%를 합하여 5.13중량%로 구성하여 생선 알(魚卵) 볶음 고추장이 된다. Raw materials used in the method for producing fish chopped kochujang in the present invention in terms of weight percent, as shown in Table 1, 37.15% by weight of the washed fish roe, 31.75% by weight kochujang , Onion 8.94 wt%, sesame oil 4.68 wt%, garlic 3.61 wt%, fructo oligosaccharide 3.10 wt%, starch syrup 2.06 wt%, red pepper powder 2.58 wt%, sake 1.00 wt% %, Black pepper powder 0.53% by weight, 0.10% by weight of oleoresin capsicum, 0.06% by weight caramel, 1.88% by weight of purified water combined to make 5.13% by weight of fish fry fried red pepper paste.

Figure 112011090620003-pat00001
Figure 112011090620003-pat00001

[실시예 2] 생선 알 볶음고추장의 제조방법 Example 2 Preparation of Stir-Fried Fish Egg Gochujang

본 발명인 생선 알(魚卵) 볶음 고추장의 제조방법을 살펴보면,
Looking at the manufacturing method of the fish roe stir kochujang of the present invention,

1) 우선 마늘과 양파를 깨끗이 세척한 후, 마늘 3.61중량%와 양파 8.94중량%를 5mm 크기로 쵸핑하고, 쵸핑된 마늘과 양파를 참기름 4.68중량%과 함께 익을 때 까지 볶아서 준비한다.
1) First wash the garlic and onion, and then chopping 3.61% by weight of garlic and 8.94% by weight of onion into 5mm size, and prepare the chopped garlic and onion with 4.68% by weight of sesame oil until cooked.

상기 마늘과 양파를 5mm 이상의 크기로 쵸핑 할 경우 마늘이 완전히 익지 않아 마늘 고유의 매운맛이 남아 볶음고추장 특유의 맛이 반감되며 5mm 보다 작을 경우 양파가 녹아서 용해되어 식감이 없어지기 때문이다.
When the garlic and onions are chopping to a size of 5mm or more, the garlic is not fully cooked, so the spicy taste of garlic remains, and the unique flavor of the stir-fried red pepper paste is halved.

2) 상기 재료 준비에서와 같이, 세척된 생선 알(魚卵) 37.15 중량%에 청주 1중량%를 혼합하여 알이 완전히 익을 때 까지 로스팅하여 준비한다.
2) As in the above material preparation, 37.15 wt% of washed fish eggs are mixed with 1 wt% of sake and prepared by roasting until the eggs are fully cooked.

이때 순간적으로 가열하거나 너무 높은 온도로 가열하게 되면 교반탱크 기벽의 알들은 타거나 기벽에 눌러 붙게 되고 탱크 중심부의 알들은 완전하게 로스팅 되지 않아 색택 및 식감에 영향을 주게 되므로 세심한 주의가 필요하다.
At this time, if heated instantaneously or heated to a too high temperature, the eggs of the stirred tank base wall is burned or pressed to the base wall, the eggs in the center of the tank is not completely roasted, affecting the color selection and texture need careful attention.

3) 1) 상기 볶은 마늘, 양파에 2) 로스팅한 생선 알(魚卵) 을 첨가하고, 생선 알(魚卵)이 마늘, 양파와 적절히 혼합되고 완전히 로스팅되어 하얀색으로 변하며 알들의 일부가 톡톡 터지는 느낌일 때까지 가열하면서, 고추장 31.75 중량%, 프락토 올리고당3.10중량%, 고춧가루2.58 중량%과 부재료에서 볶음통깨를 제외한 초산전분 1.88중량%, 흑후추분말 0.53중량%, 올레오레진 캡시컴 0.10중량%, 카라멜 0.06중량%, 정제수 1.88중량%를 넣고 혼합하여 가열한다.
3) 1) Add roasted garlic and onion 2) Roasted fish roe, Fish roe is mixed with garlic and onion properly and completely roasted to turn white and some of the eggs pop 31.75% Gochujang, 3.10% by weight fructo oligosaccharide, 2.58% by weight red pepper powder and 1.88% by weight starch excluding stir-fried sesame seeds, 0.53% black pepper powder, 0.10% by weight oleoresin capsicum , Caramel 0.06% by weight, purified water 1.88% by weight, mixed and heated.

이때, 교반 탱크의 온도 상승은 교반기의 속도와 밀접한 관계가 있으므로 본 발명에서는 속도조정 인버터를 부착하여 수시로 속도조정이 가능 할 수 있게 하였으며, 특별히 제작한 스크래프가 부착된 교반기를 사용함으로서 탱크 기벽과 중심부의 원료들이 가능한 완벽하게 혼합, 가열 될 수 있도록 하였다.
At this time, since the temperature rise of the stirring tank is closely related to the speed of the stirrer, in the present invention, the speed adjustment inverter can be attached to enable the speed adjustment at any time, and by using a specially manufactured scrap stirrer with the tank base wall Raw materials in the center were allowed to mix and heat as perfectly as possible.

재료 중 고추장은 가열할수록 색택이 검은색으로 변 할 수 있으므로 온도가 상승하는 시간동안 계속적인 관찰이 필요하다. 이와 같은 공정으로 95 ~100℃ 까지 가열한다.
Gochujang of the material may turn black as it is heated, so continuous observation is required during the temperature increase. It heats to 95-100 degreeC by such a process.

4) 상기 가열상태에서 10분간 열을 유지하며 살균한 후, 물엿 2.06 중량%와 상기 부재료중 남은 볶음통깨 0.68중량%를 투입하여 교반, 혼합 하고, 80~90℃ 까지 냉각한다. 냉각은 가장 신속하게 이루어져야 하는데 이는 고추장이 고온의 열에 노출될 경우 고추장 고유의 붉은색이 검붉게 변하여 시각적으로 좋지 않으며 맛 또한 짠맛이 상승한다.
4) After sterilization while maintaining heat for 10 minutes in the heating state, 2.06% by weight of starch syrup and 0.68% by weight of the remaining fried sesame seeds were added, stirred, mixed and cooled to 80-90 ° C. Cooling should be done most quickly, because when red pepper paste is exposed to high temperature heat, the red color of red pepper paste turns reddish black, which is not visually satisfactory, and the taste increases.

5) 이 상태에서 품질검사를 하여 맛, 색택, 식감 등이 이상이 없을 시, 제품의 온도를 80~90℃를 유지하며 충진 및 포장한다.
5) In this state, if there is no abnormality in taste, color taste, and texture by quality inspection, fill and pack the product while maintaining the temperature of 80 ~ 90 ℃.

Claims (3)

1) 마늘과 양파를 깨끗이 세척한 후, 마늘 3.61중량%와 양파 8.94중량%를 5mm 크기로 쵸핑하고, 쵸핑된 마늘과 양파를 참기름 4.68중량%과 함께 익을 때 까지 볶아서 준비하고,

2) 세척된 생선 알(魚卵) 37.15 중량%에 청주 1중량%를 혼합하여 알이 완전히 익을 때 까지 로스팅하여 준비하고,

3) 1) 상기 볶은 마늘, 양파에 2) 로스팅한 생선 알(魚卵) 을 첨가하고, 생선 알(魚卵)이 마늘, 양파와 적절히 혼합되고 완전히 로스팅되어 하얀색으로 변하며 알들의 일부가 톡톡 터지는 느낌일 때까지 가열하면서, 고추장 31.75 중량%, 프락토 올리고당 3.10중량%, 고춧가루 2.58 중량%과 부재료에서 볶음통깨를 제외한 초산전분 1.88중량%, 흑후추분말 0.53중량%, 올레오레진 캡시컴 0.10중량%, 카라멜 0.06중량%, 정제수 1.88중량%를 넣고 혼합하여 95~100℃ 까지 가열 한 후,

4) 상기 가열된 재료를 10분간 열을 유지하며 살균한 후, 물엿 2.06 중량%와 볶음통깨 0.68중량%를 투입하여 교반, 혼합 한 후, 80~90℃까지 냉각하고,

5) 상기의 냉각상태에서 품질검사를 하고, 제품의 온도를 80~90℃를 유지하며 충진 및 포장하는 과정으로 이루어지는 것을 특징으로 하는 생선알 볶음 고추장 제조방법.
1) After washing the garlic and onions cleanly, chopping garlic 3.61% by weight and onion 8.94% by weight to a size of 5mm, stir chopped garlic and onion with 4.68% by weight of sesame oil until ready to cook,

2) Mix 37.15% by weight of washed fish eggs with 1% by weight of sake and roast them until the eggs are fully cooked.

3) 1) Add roasted garlic and onion 2) Roasted fish roe, Fish roe is mixed with garlic and onion properly and completely roasted to turn white and some of the eggs pop 31.75 wt% Kochujang, 3.10 wt% of fructo oligosaccharide, 2.58 wt% of red pepper powder and 1.88 wt% of starch acetate without stir fry from ingredients, 0.53 wt% of black pepper powder, 0.10 wt% of oleoresin capsicum After mixing, caramel 0.06% by weight, purified water 1.88% by weight, and heated to 95 ~ 100 ℃,

4) After sterilizing the heated material for 10 minutes while maintaining the heat, and then stirred and mixed with 2.06% by weight of starch syrup and 0.68% by weight of fried sesame seeds, cooled to 80 ~ 90 ℃,

5) The quality test in the cooling state, maintaining the temperature of the product 80 ~ 90 ℃ while maintaining the filling and packaging process of fish roe stir kochujang characterized in that it consists of.
제 1항에 있어서,
생선 알(魚卵)은 명태알(명란), 날치알, 열빙어알, 대구알, 가다랑어알, 연어알 중 선택된 하나 이상의 생선알로 구성되어짐을 특징으로 하는 생선알 볶음 고추장 제조방법.
The method of claim 1,
Fish roe (魚卵) is a method of manufacturing a fish roe stir-fried red pepper paste, characterized in that consisting of one or more fish eggs selected from cod roe, cod roe, smelt roe, cod roe, bonito roe, salmon roe.
제 1항의 제조방법에 의해 제조되는 것을 특징으로 하는 생선알 볶음 고추장.
Fish roe stir-fried red pepper paste characterized by the manufacturing method of claim 1.
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CN104381892A (en) * 2014-11-26 2015-03-04 安徽先知缘食品有限公司 Fragrant and crispy pepper with red beans and preparation method of fragrant and crispy pepper with red beans
CN106418424A (en) * 2016-09-28 2017-02-22 遵义仙人岩种养殖有限公司 Processing technology of properly-fried pepper
KR101884317B1 (en) * 2016-11-30 2018-08-01 주식회사 덕화푸드 A method of preparing korean hot pepper garlic paste with spawn of pollack and korean hot pepper paste prepared therefrom

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KR100529029B1 (en) 2004-02-02 2005-11-16 함정희 Ssamjang comprising Fermented soybean sauce including pickled fish
KR100920676B1 (en) 2008-03-01 2009-10-09 울진군 A method of manufacture of instant food style soybean paste that use sea urchin eggs and the insttant food style soybean manufactured thereof
KR20120075703A (en) * 2010-12-29 2012-07-09 주식회사 덕화푸드 Method of preparing korean hot pepper paste with spawn of pollack

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KR930002024B1 (en) * 1990-09-01 1993-03-22 오뚜기식품 주식회사 Process for making fermented soybean paste
KR100529029B1 (en) 2004-02-02 2005-11-16 함정희 Ssamjang comprising Fermented soybean sauce including pickled fish
KR100920676B1 (en) 2008-03-01 2009-10-09 울진군 A method of manufacture of instant food style soybean paste that use sea urchin eggs and the insttant food style soybean manufactured thereof
KR20120075703A (en) * 2010-12-29 2012-07-09 주식회사 덕화푸드 Method of preparing korean hot pepper paste with spawn of pollack

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