KR101528818B1 - The method for manufacturing abalone jeonggwa - Google Patents
The method for manufacturing abalone jeonggwa Download PDFInfo
- Publication number
- KR101528818B1 KR101528818B1 KR1020130118260A KR20130118260A KR101528818B1 KR 101528818 B1 KR101528818 B1 KR 101528818B1 KR 1020130118260 A KR1020130118260 A KR 1020130118260A KR 20130118260 A KR20130118260 A KR 20130118260A KR 101528818 B1 KR101528818 B1 KR 101528818B1
- Authority
- KR
- South Korea
- Prior art keywords
- abalone
- weight
- parts
- purified water
- seasoning
- Prior art date
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- 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
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
본 발명은 전복정과 제조방법에 관한 것으로, 활전복인 경우 활전복껍질제거 및 내장제거 과정, 담수로 자숙탈염하는 자숙탈염 과정, 정제수와 당류를 넣어 조미ㆍ조림하는 조미ㆍ조림 과정을 거쳐 전복정과를 제조하는 전복의 정과 제조방법과; 건전복을 담수로 이물제거와 탈염하는 이물제거탈염 과정, 정제수와 당류를 넣어 조미ㆍ조림하는 조미ㆍ조림 과정을 통해 영양성분의 손실을 최소화한 고품질의 전복정과를 제조하는 방법에 관한 것이다.The present invention relates to an abalone preparation and a manufacturing method thereof. In the case of an abalone dressing, it is used for removing and removing the skin of an active abalone, a mature desalting process for desalting with fresh water, a seasoning and boil- And a method for manufacturing the abalone; The present invention relates to a method for manufacturing a high-quality rolled oats which minimizes the loss of nutrients through a deodorizing and desalting process in which the dry clothes are removed by fresh water, and the seasoning and boiling process are carried out by adding purified water and saccharides.
Description
본 발명은 전복정과 제조방법에 관한 것으로, 활전복인 경우 활전복의 껍질을 제거하고 내장과 이물을 제거하는 활전복껍질제거 및 내장제거 과정, 담수로 자숙탈염하는 자숙탈염 과정, 정제수와 당류를 넣어 조미 조림하는 조미ㆍ조림 과정을 거쳐 전복정과를 제조하는 전복정과 제조방법과; 건전복을 물에 불려 이물을 제거하는 이물제거탈염과정, 정제수와 당류를 넣어 조미 조림하는 조미ㆍ조림과정을 통해 영양성분의 손실을 최소화한 고품질의 전복정과를 제조하는 방법에 관한 것이다.The present invention relates to an abalone preparation and a manufacturing method thereof. More particularly, the present invention relates to an abalone preparation and a manufacturing method thereof. More particularly, the present invention relates to an abalone preparation and a manufacturing method thereof. A step of preparing an abalone confection through a seasoning / boiling process in which a seasoning is simmered; The present invention relates to a method for manufacturing a high-quality rolled oats which minimizes loss of nutrients through a deodorizing process for removing foreign substances from water by removing water from the dry clothes, and a seasoning and boiling process in which purified water and saccharides are added.
본 발명은 전복정과 제조방법에 관한 것으로서, 보다 상세하게는 활전복과 건전복을 이용하여 전복의 형태를 유지한 전복정과 제조방법으로 조미ㆍ조림하여 장시간 보관이 용이하고, 비린내를 제거한 전복정과의 제조방법에 관한 것이다.
More particularly, the present invention relates to an abalone preparation and a manufacturing method in which the shape of abalone is maintained using an abalone and a dry suit, ≪ / RTI >
전복은 옛날부터 식용으로 해온 주요 수산물의 하나이며, 오래전부터 우리나라, 중국 및 일본 등지에서 상당히 귀하게 여기는 기능성 수산물이다. 전복은 연체동물 복족강(Gastropoda) 원시복족목(Archaeogastropoda) 전복과(Haliotidae)에 딸린 대형 권패(券貝)류이다. 크기는 10cm 이상이며 표면에는 일렬로 수공이라고 하는 구멍이 4~5개 있다. 수심 20미터의 암초에 붙어 있고 식용을 하려면 4~5년 걸린다. 산란기는 11월경이므로 8~10월에 가장 맛있고 겨울에는 살이 말라서 맛이 없다.
Abalone is one of the major aquatic products that has been used for a long time and is a functional aquatic product that has been regarded as a valuable product in Korea, China and Japan for a long time. Abalone is a molluscan giant (Gastropoda) archaeogastropoda (Haliotidae) is attached to a large vase. It is more than 10cm in size, and there are 4 ~ 5 holes in the surface called as hand. It is attached to a 20-meter-deep reef, and it takes four to five years for edible purposes. Since the spawning season is around November, it is the most delicious from August to October, and it is tasteless in winter.
우리나라에는 5종이 알려져 있으며 체층이 거의 전부를 차지하고, 몇 개의 구멍을 갖고 있으며, 매우 납작하고 껍질의 안쪽은 진주빛을 낸다. 구멍을 호흡공이라고도 부른다. 전복을 영어로는 ear shell 또는 abalone shell이라고 하는데 그 형태가 당나귀의 귀(ass ear, donkey ear)를 닮았다는 뜻이다. 속명의 'Haliotis'는 '바다의 귀'라는 뜻이 들어 있다고 한다.
Five species are known in Korea. The body layer is almost entirely composed of several holes, very flat, and the inside of the shell is pearly colored. The hole is also called a breathing ball. Abalone is called an ear shell or abalone shell in English, which means it resembles an ass ear (donkey ear). The name 'Haliotis' means 'the ear of the sea'.
우리나라 바닷속에 살고 있는 전복의 종류는 전복(Haliotis 'Nordotis' discus discus Reeve), 말전복(Haliotis 'Nordotis' gigantea Gmelin), 시볼토전복(Haliotis 'Nordotis' sieboldii Reeve), 오분자기(Haliotis 'Sulculus' diversicolor aquatills Reeve), 마대오분자기(Haliotis 'Sulculus' diversicolor diversicolor Reeve)이 있다.
Haliotis 'Nordotis' discus discus Reeve, Haliotis 'Nordotis' gigantea Gmelin, Haliotis 'Nordotis' sieboldii Reeve, Haliotis 'Sulculus' diversicolor aquatills Reeve, and Haliotis 'Sulculus' diversicolor diversicolor Reeve.
전복의 맛은 달고 짜며 성질이 평하다. 맛을 내는 성분은 숙식산, 류신, 아르기닌, 글루타민산 등이다. 참전복 100g당 에너지 91칼로리, 수분은 77.2퍼센트이고, 단백질은 15그램, 지질 0.7그램, 칼슘 49밀리그램, 인 141밀리그램, 비타민 B1 0.26밀리그램, 비타민 B2 0.25밀리그램, 니이아신 3.5밀리그램 등이 함유되어 있다.
The taste of the abalone is sweet and squeezed and the quality is fair. The flavoring component is a citric acid, leucine, arginine, glutamic acid, and the like. It contains 91 grams of energy per 100 grams of abalone, 77.2 percent of moisture, 15 grams of protein, 0.7 grams of lipid, 49 milligrams of calcium, 141 milligrams of calcium, 0.26 milligrams of vitamin B1, 0.25 milligrams of vitamin B2 and 3.5 milligrams of niacin .
전복껍데기의 성분은 탄산칼슘 90퍼센트 이상, 유기질 약 3.67퍼센트, 또한 소량의 마그네슘, 철, 규산염, 유산염, 인산염, 염화물과 아주 미량의 요오드를 함유한다. 센불로 태우면 탄산염이 분해되어 산화 칼슘이 생성되고 유기질은 파괴된다.
The abalone shell contains more than 90 percent calcium carbonate, about 3.67 percent organic, and also contains small amounts of magnesium, iron, silicate, lactate, phosphate, chloride and trace amounts of iodine. When it is burned with high heat, carbonates are decomposed, calcium oxide is formed, and organic matter is destroyed.
전복에는 특히 단백질과 비타민이 풍부하여, 예전부터 고급 수산물로 취급되었으며, 피부미용, 자양강장, 산후조리, 허약체질 등에 탁월한 효능이 있어 식용뿐만 아니라, 약용을 목적으로 사용되기도 한다.
Abalone is rich in proteins and vitamins in particular, and has been treated as a high quality aquatic product from the past. It has excellent efficacy for skin beauty, nourishment, postpartum cooking, fragile constitution, and is used for not only edible but also medicinal purposes.
중국의 <신농본초경소>에서는 "석결명은 족궐음경의 약이다. 족궐음은 눈과 연결되며 눈은 혈을 얻으면 밝아진다. 혈허로 열이 있으면 청맹이 되거나 벌겋고 아프며 장예(障)가 생긴다. 맛이 짜고 찬 성질은 혈에 들어가 열을 제거하기 때문에 여러 가지 눈병을 치료할 수 있다."고 기록하고 있다.
In the "Divine Materia Medica" of China, "The name of the sperm is the medicine of the penis, and it is linked to the eyes, and the eyes are brightened when blood is obtained. Taste and cold nature can get into your blood and remove heat, so you can cure various eye diseases. "
또한, 전복에는 타우린이 다량 함유되어 있는데, 이 타우린은 담석용해 및 간장의 해독기능을 강화하고, 콜레스테롤 저하와 심장기능 향상 및 시력 회복에 효과가 있어, 이러한 타우린이 함유된 전복을 섭취함으로써, 섭취자는 병후의 원기회복, 피로회복, 항산화 활성, 아질산염 소거능력, 혈압강하 및 항혈전 효과 등을 얻을 수 있다. In addition, the abalone contains a large amount of taurine. This taurine strengthens the function of dissolving gallstone and liver, detoxifying cholesterol, improving heart function, and restoring visual acuity. Thus, by consuming the taurine-containing abalone, The person can get recovery after recovery, fatigue recovery, antioxidant activity, nitrite scavenging ability, blood pressure reduction and antithrombotic effect.
전복껍질은 세공, 나전칠기에서 유용한 재료로 쓰이며 단추 등의 재료로 사용된다. 참으로 바닷속에서 자라는 전복조개가 맛있는 식용으로 그리고 껍질은 건강증진에 효험있는 약용이 되는 동시에 아름다운 장식용으로 사용할 수 있어 그 용도의 다양성에 참으로 감탄하지 않을 수 없다.
Abalone shells are used as useful materials in handwork and lacquerware, and are used as buttons and other materials. Indeed, the abalone shell growing in the sea is a delicious food, and the skin can be used as a medicinal product for health promotion and at the same time, it can be used for beautiful ornamental purposes.
그러나, 전복은 워낙 고가의 수산물일 뿐만 아니라, 섭취시까지 전복의 신선도를 유지하여야 하므로 장시간 보관이 어려워 일반인들은 저가로 쉽게 전복을 얻기 힘들다는 문제점이 있으며, 전복이 가진 특유의 비린 냄새 및 맛은 전복을 삶거나 가열을 하여도 쉽게 없어지지 않아, 비린 음식을 싫어하는 소비자들에게는 전복을 섭취할 시 거부감을 일으킬 수 있다는 문제점이 있었다. 또한 전복을 정과로 만들어 쉽게 먹을 수 있게 하여 전복의 보존성을 높이는 방법은 개발되지 않은 실정이다.However, since abalone is not only an expensive aquatic product but also it needs to maintain abalone freshness until ingestion, it is difficult to store for a long time, so that it is difficult for ordinary people to obtain abalone easily at low cost. It is not easy to boil over heating or heat the abalone. Consumers who do not like salty food can cause discomfort when consuming abalone. In addition, there has not been developed a method to improve the preservation of abalone by making it easy to eat by making the abalone as a regular.
따라서 본 발명은 상기와 같은 문제점을 해결하고자 안출된 것으로서, 자숙탈염과정와 이물제거탈염과정에서 생강을 첨가하여 생강에서 나오는 쇼가올(Shogaols)의 성분으로 활성산소를 제거함으로써 유전자 손상을 미연에 방지하고, 염화나트륨의 이동으로 인한 세포의 파괴가 일어나지 않으며, 반면 염분 함류량이 극미하기 때문에 보관 중에 발생하는 바이러스감염과 부패를 막기 위하여 쑥에서 나오는 치네올(Cineol)의 성분을 이용한 자숙탈염과정과 이물제거탈염과정을 거쳐 세균과 바이러스에 대한 저항력을 높인 상태에서 품질이 우수한 전복정과 제조방법을 제공하고자 한다.SUMMARY OF THE INVENTION Accordingly, the present invention has been made to overcome the above-mentioned problems, and it is an object of the present invention to provide a method for preventing genetic damage by eliminating active oxygen as a component of Shogaols from ginger by adding ginger in the process of dipping and desalting In order to prevent viral infection and corruption caused by storage during the storage period due to the minimal amount of sodium chloride in the cells due to the migration of sodium chloride, the matured desalting process using cineol derived from mugwort, The present invention provides a method of producing an overturned tablet and a manufacturing method thereof, in which the resistance to bacteria and viruses is enhanced through desalting.
본 발명은 전복정과 제조방법에 관한 것으로, 활전복을 껍질에서 분리하고 내장과 이물을 제거하는 과정; 상기 내장과 이물이 제거된 전복을 담수로 세척하여 솥에 넣고 끓여서 익히는 자숙탈염과정; 상기 자숙탈염된 전복에 정제수, 당류를 넣어 조미ㆍ조림과정을 포함하는 것과 건전복을 정제수로 불려 전복의 이물을 제거하는 이물제거탈염과정; 상기 건전복 이물제거탈염된 전복에 정제수, 당류를 넣어 조미ㆍ조림과정을 포함하는 것을 특징으로 한다.The present invention relates to an abalone preparation and a manufacturing method thereof, which comprises a process of separating an active wear from a skin and removing a viscera and a foreign body; A mature desalination process in which the embryo and the abalone from which the foreign body is removed are washed with fresh water, put into a pot, and boiled and kneaded; A desiccant desalination process which includes a seasoning and boiling process by adding purified water and saccharide to the above mature desalted abalone, and the elimination process of removing foreign matter from the abalone by calling the dry garment as purified water; The method of the present invention includes the step of adding seasoning and boiling water to the desalted overturned garment by removing purified water and saccharide.
본 발명인 전복정과 제조방법은 전복을 정과로 만들어 포장을 벗겨 바로 먹을 수 있고, 자숙탈염과정에서 천연항균물질인 쑥, 생강, 오배자, 결명자, 솔잎, 강황을 첨가하여 세균과 바이러스에 대한 저항력을 높인 상태이므로 전복정과의 품질이 우수하며, 조림과정을 통하여 수분함유량을 줄이게 되어 전복의 변질을 예방하고, 영양 성분의 손실을 최소화하며 보존성이 우수한 전복정과를 제공함으로써 수산물 가공산업상 유용한 현저한 효과가 있다.The invention of the present invention is a method for producing an abalone preparation and a method for producing the same, wherein the abalone is made into a confection and the compost can be immediately peeled off. In addition, the natural antibacterial substances such as mugwort, ginger, dwarf, The quality of the abalone paste is excellent and the moisture content is reduced through the planting process to prevent the degradation of the abalone, minimize the loss of nutrients, and provide the abalone confectionery excellent in preservation, which is remarkably effective in the aquatic products processing industry .
도 1은 본 발명에 따른 활전복의 전복정과 제조방법을 나타낸 흐름도
도 2은 본 발명에 따른 건전복의 전복정과 제조방법을 나타낸 흐름도FIG. 1 is a flow chart illustrating the overturning and manufacturing method of the slide-
FIG. 2 is a flow chart illustrating the overturning and manufacturing method of a dry garment according to the present invention.
본 발명은 을 포함하는 것을 특징으로 한다.The present invention is characterized by including.
그리고, 본 발명은 을 포함하는 것을 특징으로 한다.
And, the present invention is characterized by including.
본 발명인 전복정과 제조방법에서 전복은 국내에 서식 중인 전복(Haliotis 'Nordotis' discus discus Reeve), 말전복(Haliotis 'Nordotis' gigantea Gmelin), 시볼토전복(Haliotis 'Nordotis' sieboldii Reeve), 오분자기(Haliotis 'Sulculus' diversicolor aquatills Reeve), 마대오분자기(Haliotis 'Sulculus' diversicolor diversicolor Reeve)등 모든 전복류를 포함한다.In the present invention, abalone is divided into two groups: Haliotis 'Nordotis' discus discus Reeve, Haliotis 'Nordotis' gigantea Gmelin, Haliotis 'Nordotis' sieboldii Reeve, Haliotis 'Sulculus' diversicolor aquatills Reeve, and Haliotis 'Sulculus' diversicolor diversicolor Reeve.
그리고, 현재 국내에 있는 전복의 가공식품으로는 냉동자숙전복, 건전복과 전복을 가열하거나 효소처리한 것으로써 그 형태를 알 수 없는 액상전복 등으로 가공되고 있다.
At present, processed foods of abalone in Korea are processed by freezing of abalone, frozen abalone and abalone by heating or enzymatic treatment, and liquid abalone, whose shape is unknown.
본 발명인 전복정과 제조방법을 첨부도면에 의해 상세히 설명하면 다음과 같다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 활전복의 전복정과 제조방법을 나타낸 흐름도, FIG. 1 is a flow chart showing a rollover operation and a manufacturing method of an automatic rollover according to the present invention.
도 2은 본 발명에 따른 건전복의 전복정과 제조방법을 나타낸 흐름도이다.
FIG. 2 is a flowchart illustrating the overturning and manufacturing method of the dry garment according to the present invention.
먼저 자숙탈 염과정 또는 이물제거탈염 과정에서 정제수에 첨가되어 항균, 항산화, 해독작용 등이 있는 쑥, 생강, 오배자, 결명자, 솔잎, 강황에 대하여 설명하면 다음과 같다.
First, mugwort, ginger, dwarf, caterpillars, pine needles, and turmeric which are added to purified water in the process of demineralization or desalination are described as follows.
쑥의 한약 이름은 "애엽"으로 약 30여 종류가 있으며 국화과에 속하는 여러해살이 풀로, 예부터 식용과 약용으로 다양하게 사용되어 왔는데, 흔히 먹는 부드럽고 어린 쑥은 '애쑥' 또는 '참쑥'이라 하며 말려서 약으로 쓰거나 쑥뜸에 쓰는 것은 보통 '약쑥'이라 한다. The name of mugwort is "ladybug", which is about 30 kinds. It is a perennial plant belonging to Asteraceae. It has been widely used for food and medicinal purposes. It is often called soft and young wormwood. Writing in medicine or moxa is usually called 'mugwort'.
특히 위장병, 만성간염, 빈혈, 천식, 두통, 신경통, 류마티스, 동맥경화, 고혈압, 피로회복, 생리불순에 특효가 있으며 성인병 예방에도 탁월한 효과가 있는 것으로 알려져 있다. It is known to have an excellent effect on gastrointestinal diseases, chronic hepatitis, anemia, asthma, headache, neuralgia, rheumatism, arteriosclerosis, hypertension, fatigue recovery,
쑥의 엽록소는 암을 예방하고 피를 맑게 해주며 조혈, 살균, 미세혈관의 확장작용, 신진대사촉진, 항알레르기 작용을 한다. The chlorophyll of mugwort protects against cancer, cleanses blood, and has hematopoiesis, sterilization, dilation of microvessels, promotion of metabolism, antiallergic action.
인체 내의 다량의 불포화 지방산이 방사선이나 자외선 등의 영향을 받아 혈액 중의 산소와 결합하여 과산화지질을 만드는 과정에서 노화가 진행되는데 쑥의 탄닌 성분이 과산화지질의 생성을 강력하게 억제하여 세포의 노화를 방지한다. 쑥은 특유의 은은한 향기를 가지고 있으며 냉기를 없애고 해충을 물리치는 작용을 한다. A large amount of unsaturated fatty acids in the body is affected by radiation or ultraviolet rays, and it binds with oxygen in the blood to make lipid peroxides. In the process of aging, the tannin component of mugwort strongly inhibits the generation of lipid peroxidation, do. Mugwort has its own unique fragrance and acts to eliminate cold and defeat pests.
간 기능을 활성화 시켜주는 풍부한 영양성분 그리고 비타민, 미네랄 등이 풍부하여, 간의 해독기능과 지방대사를 원활하게 하여 피로회복 및 체력개선 기능을 한다. 쑥의 혈액순환 기능은 위 점막의 혈행이 개선되도록 하며, 쑥의 양질의 섬유질은 장의 연동운동과 점액분비를 원활하게 하여 쾌변을 도와준다. 여성의 만성적인 허리, 어깨 통증 및 냉기와 습기를 해소하여 각종 여성병에 특별한 효능이 있다. 쑥은 피를 맑게 하고, 혈액 속의 콜레스테롤 수치를 줄여 혈압조절 및 지방대사를 도와 비만에 효과가 있다. 항암작용을 하는 풍부한 엽록소와 식물성 섬유, 미네랄, 비타민이 풍부하여 각종 약품, 비료, 농약 등의 독소를 분해해서 체외로 내보내는 강력한 해독작용을 한다.
It is rich in nutrients and vitamins and minerals that activate the liver function, so it functions as liver detoxification and fat metabolism to improve fatigue and improve physical fitness. The blood circulation function of mugwort improves blood circulation in the gastric mucosa, and the fine fiber of mugwort helps the intestinal peristalsis and smooth mucus secretion. It relieves the chronic waist, shoulder pain, cold and moisture of women and has special efficacy in various women's diseases. Wormwood clears blood, reduces blood cholesterol levels, helps control blood pressure and fat metabolism, and is effective in obesity. It has abundant chlorophyll that has anti-cancer effect, and rich in vegetable fiber, minerals, and vitamins, so it breaks down toxins such as various drugs, fertilizers and pesticides, and exerts a powerful detoxifying action.
생강은 인체에 필요한 다양한 약리 성분뿐만 아니라 향을 간직하고 있다. Ginger contains not only the various pharmacological components required for the human body, but also fragrance.
생강(Zingiber officitiale Roscoe)은 생강과(Zingiberaceae)에 속하는 다년생 식물로서 근경을 주로 식용으로 사용하며 특유의 매운맛과 향기를 지닌 향신료이다. 생강의 풍미 성분은 정유성분(essential oil)과 매운맛 성분을 함유하고 있는 올레오레진(oleoresin)성분으로 분류된다. Ginger (Zingiber officitiale Roscoe) is a perennial plant belonging to the genus Zingiberaceae. Its root is mainly used for food. It is a unique spicy and fragrant spice. The flavor component of ginger is classified as an oleoresin component containing essential oil and hot component.
정유 성분은 감기, 두통, 관절염 및 정신적 치료에 효과적이며 올레오레진(oleoresin)의 매운맛 성분인 진저롤(gingerol), 진저론(ginerone), 쇼가올(shogaol) 등은 항산화효과가 높다.Essential oils are effective in treating colds, headaches, arthritis and mental illness. Gingerol, gingerone and shogaol, which are oleoresin pungent ingredients, are highly antioxidant.
생강의 진저롤 성분은 담즙을 촉진시켜 피 속의 콜레스테롤을 없애며, 체온 상승 작용뿐만 아니라 노화를 예방하고 발한, 배뇨, 배변 작용을 촉진시켜 체내의 음식물(식독)이나 혈액(어혈, 오염된 피), 체액(수독)을 정화시키고, 에너지가 과도하게 축적된 경우에는 혈액순환을 도와 체내 세포의 활력을 증강시키는 효능이 있다. The dandruff ingredient of ginger promotes the bile and eliminates the cholesterol in the blood and promotes sweating, urination and defecation by not only the body temperature elevation action but also the aging and the food (the food), the blood (eosinophil, the contaminated blood) (Sovereign), and when the energy is accumulated excessively, it has an effect of enhancing the vitality of the cells in the body by helping the blood circulation.
이와 같이 생강은 항산화작용, 항균작용, 혈청 콜레스테롤 수치의 저하효과, 종양억제, 소염작용 등이 있다.
Thus, ginger has antioxidant activity, antibacterial activity, lowering of serum cholesterol level, tumor suppression, and anti-inflammatory action.
오배자는 오배자면충이 옻나무과의 붉나무(Rhus javanica L.)의 잎에 기생하여 만든 벌레집으로 문합(文蛤), 백충창(白蟲倉)이라고도 한다. 옻나무과에 속하는 낙엽성 교목인 붉나무의 잎에 생긴 벌레집을 말려서 사용한다. 주요성분으로는 다량의 갈로탄닌(gallotannin), 수지, 지방, 전분 등이 함유되어 있다. 약리작용에서 오배자의 '갈로탄닌(gallotannin)' 성분은 수렴 작용이 있다. 또한, 이질균, 녹농균 등에 항미생물 작용이 있으며, 간 기능 보호 작용과 항산화 작용을 나타낸다.
Rhus javanica is an insect house made by insect parasitic on the leaves of rhus javanica L. (Rhus javanica L.) and is also called anchovy (白蟲 倉 倉). Dried insects on the leaves of rhusmia, a deciduous tree belonging to the Rhus verniciflua family, are used. Major ingredients include gallotannin, resin, fat, and starch. In pharmacological action, the gallotannin component of the dwarf has a converging effect. In addition, it has an antimicrobial action on alien bacteria, pseudomonas aeruginosa, etc. and exhibits liver function-protecting action and antioxidative action.
결명자는 콩과에 속하는 한해살이 초본으로 초결명자(Cassia obtusifolia L.)와 결명자(Cassia tora L.)의 두 품종이 알려져 있다. 결명자는 초결명, 긴강남차라고도 한다. 초결명자는 중앙아메리카 원산으로 일본 등지에서 재배되고, 결명자는 열대 아시아산으로 중국, 우리나라 등지에서 재배된다.Cassia obtusifolia L. and Cassia tora L. are known to be herbaceous perennial herbs belonging to soybean. The killer is also called the long-lived Kangnam car. Candidates are cultivated in Central America, Japan, etc., and cultivators are cultivated in tropical Asia, China and Korea.
결명자의 주성분은 비타민C, 에모딘(Emodin), 비타민A의 전구물질인 카로틴(Carotin), 캠페롤(Kaempherol) 등이며 각종 필수 지방산과 완하작용을 나타내는 안트라퀴논(Anthraquinone) 유도체가 들어있다.The main components of the cutter are vitamin C, Emodin, Carotin, Kaempherol, which are the precursors of vitamin A, and various anthraquinone derivatives that have various essential fatty acids and laxative effects.
또한 동의보감에 의하면 결명자는 간장과 신장의 강장효과가 있어 민간약과 한방약으로 애용되어 오고 있다. According to Dong-bo-gyung, the culprit has been used as a medicinal medicine and a herbal medicine because it has a tonic effect of the liver and the kidney.
또한 고혈압과 간장병에 좋고, 눈의 피로와 충혈에 좋으며, 위약과 위궤양, 숙취변비에 좋다고 되어 있으며, 한약의 임상응용에는 청간명목, 거풍열, 통변, 혈압강하, 소염 및 피부진균억제 등에 효과가 있다고 알려져 있다.
It is also good for hypertension and liver disease, good for eye fatigue and blood congestion, good for placebo, stomach ulcer and hangover constipation. Clinical application of Chinese medicine is effective for blue nematode, hypertension, circulation, hypotension, .
솔잎은 예로부터 건위, 보혈작용이 있고 중풍, 동맥경과, 고혈압, 당뇨병 등을 예방하는 효능이 있는 것으로 알려져 왔으며, 선식이나 차로도 이용되고 있다.Pine needles have long been known to have an effect of preventing blood circulation, stroke, arteriosclerosis, hypertension, diabetes, etc., and are also used as an alginate or tea.
솔잎의 활성 성분이며 휘발성 항생물질인 테르펜은 솔잎에 약 7~12%가량 들어 있고 다량의 이소프렌으로 구성되어 모노테르펜(monoterpene), 세퀴테르펜(sequiterpene), 디테르펜(diterpene)이라고 불리며, 항생, 항암, 혈압강하, 호르몬 분비촉진, 항산화 등과 같은 독특한 약리작용 효과가 있어 아로마테라피(aromatheraphy)에 사용되기도 한다. Terpen, an active ingredient of pine needles, is a volatile antibiotic and contains about 7 ~ 12% of pine leaves. It is composed of a large amount of isoprene and is called monoterpene, sequiterpene, diterpene, , Blood pressure lowering, hormone secretion stimulation, antioxidant, etc., are also used in aromatheraphy.
솔잎은 필수 아미노산 8종을 포함해 단백질 구성 아미노산 16종을 풍부하게 함유하고 있기 때문에 신체의 성장, 활력 증강에 효과가 크며 혈액의 흐름을 좋게 하고 호르몬 분비를 왕성하게 하는 특성을 가지고 있어 노화방지와 고지혈증 및 콜레스테롤 저하에 뛰어난 효과를 나타낸다.Pine needles contain 16 essential amino acids, including 8 essential amino acids, so it has a great effect on body growth and vitality. It has good blood flow and high hormone secretion. Exhibit excellent effects on hyperlipemia and cholesterol lowering.
솔잎의 유효성분 중에서 비타민 C는 혈액정화 및 항괴혈병성, 스트레스에 대한 저항력을 가지고, 비타민 A는 점막을 튼튼히 하는 기능을 하여 야맹증치료에 사용되고, 수지 및 탄닌은 소화기의 기능을 돕는다. Among the active ingredients of pine leaf, vitamin C is resistant to blood purification and anti-scurvy and stress. Vitamin A functions to strengthen mucous membrane and is used to treat night blindness. Resin and tannin help digestive function.
또한 알콜 및 에스테르는 체내의 노폐물을 배출시켜 신진대사를 촉진시키고, 석회질을 용해하는 성분을 가지고 있어 동맥경화증에 유효하며, 철분은 빈혈치료에 효과적이고, 엽록소(클로로필)는 축적된 콜레스테롤을 감소시키고, 클리코기닌은 혈당강화작용이 있어 당뇨에 효과적이다. Alcohols and esters are effective in arteriosclerosis because they release substances in the body to accelerate metabolism and dissolve calcite. They are effective in the treatment of anemia. Chlorophyll (chlorophyll) reduces accumulated cholesterol , Clinoganin is effective in diabetes because of the blood sugar enhancer.
또한, 아피에틴산은 아편과 니코틴 해독, 폐결핵이나 늑막염, 위장질환에 좋고, 비타민C와 철분이 풍부해 빈혈에 효능이 있고, 테르펜은 불포화지방산, 동맥경화의 원인이 되는 콜레스테롤을 용해시켜 혈액순환을 촉진시키며, 비타민 P(루틴)은 모세혈관을 강화시켜 노화방지에 도움을 준다.
Apetinic acid is good for opium and nicotine detoxification, pulmonary tuberculosis, pleurisy and gastrointestinal diseases. It is rich in vitamin C and iron and has an effect on anemia. Terpen dissolves cholesterol which is the cause of unsaturated fatty acid and arteriosclerosis, Vitamin P (rutin) helps strengthen the capillaries and helps prevent aging.
강황(薑黃; Curcuma longa L.)은 생강과(Zingiberaceae)의 강황속(Curcuma)으로 분류되는 다년생 식물로 인도가 원산지이며 열대 아시아, 중국, 일본 등지에서 재배된다. 강황의 다른 명칭으로는 울금(鬱金), 심황(深黃), 도금(都金), 을금(乙金), 걸금(乞金), 옥금(玉金), 왕금(王金) 등이 있다.Curcuma longa L. is a perennial plant belonging to the genus Curcuma of the genus Zingiberaceae, originating in India and cultivated in tropical Asia, China and Japan. Other names of turban are turmeric, turmeric, gold, gold, silver, gold, and royal gold.
강황의 용도로는 근경(根莖)을 식용, 한약재, 향신료 등으로 사용한 예가 알려진 바 있으며, 특히 카레의 원료로서 카레의 노란 색상을 띠는 성분으로 알려져 있다.Examples of use of turmeric roots as edible, medicinal herbs, spices, etc. are known, and they are known as ingredients of curry yellow color as a raw material of curry.
강황의 주성분은 커큐민(curcumin), 디메톡시커큐민(demethoxycurcumin), 비스디메톡시커큐민(bisdemethoxycurcumin)과 같은 커큐미노이드(curcuminoid) 색소 성분과 ar-turmerone, curlone, α-turmerone, β-turmerone, bisacumol, zingiberene과 같은 휘발성 정유 성분 및 전분이다. 이 중 강황의 노란 색의 주성분인 커큐민은 생리활성물질로서 항암효과, 알츠하이머 치매 치료효과, 항산화성, 항염증, 간 장애 억제 등의 효과를 갖는 것이 계속적으로 밝혀져 오고 있다.
The principal components of turmeric are curcuminoids such as curcumin, demethoxycurcumin and bisdemethoxycurcumin and ar-turmerone, curlone, α-turmerone, β-turmerone, bisacumol, It is a volatile essential oil component such as zingiberene and starch. Among them, curcumin, which is a major component of yellow color of turmeric, has been found to have effects such as anticancer effect, effect of treating Alzheimer's disease, antioxidant, anti-inflammation, inhibition of hepatic disorder and the like as physiologically active substances.
그리고, 도 1에서와 같이, 본 발명에 따른 활전복의 형태를 유지한 전복정과 제조방법을 실시예를 들어 설명하면 다음과 같다.
As shown in FIG. 1, an embodiment of the overturning method and the manufacturing method of the present invention according to the present invention will be described as follows.
실시예 1.Example 1.
1. 활전복 껍질제거 및 내장제거 과정1. Bow and abalone skin removal and disinfection process
활전복을 껍질과 내장을 분리하고 전복의 이빨을 제거하며 전복의 형태를 유지한 상태에서 묻어있는 이물질을 깨끗하게 제거하여 담수로 세적한다.
Separate the shell and internal organs from the bowls, remove the teeth from the abalone, and remove the foreign matter from the surface while maintaining the shape of the abalone.
2. 자숙탈염 과정2. Jelly desalination process
상기 전복의 형태를 유지한 상태의 담수세척을 거친 활전복 100 중량부를 기준으로 하여 정제수 200~300 중량부, 쑥, 생강, 오배자, 결명자, 솔잎, 강황 중 어느 하나 이상을 선택한 1~5중량부를 솥에 넣어 10~30분간 끓인 후 그대로 방치하여 10~14시간동안 상기 전복을 침지시킨다.200 to 300 parts by weight of purified water, 1 to 5 parts by weight of wormwood, ginger, acarbose, killer pine, pine needle and turmeric are selected based on 100 parts by weight of fresh rolled abalone washed with fresh water It is boiled for 10 to 30 minutes in a pot, then left as it is, and immersed in the abalone for 10 to 14 hours.
이 때, 전복을 10분 미만으로 끓이면 전복이 덜 삶기게 되고 30분을 초과하여 끓이면 전복이 너무 삶겨서 조직의 유효성분이 빠져나오는 등 전복의 상품성이 떨어지게 된다.At this time, when the abalone is boiled for less than 10 minutes, the abalone is boiled less and when boiled for over 30 minutes, the abalone is boiled too much, and the effectiveness of the tissue is exited.
그리고, 정제수 이외로 첨가되는 천연항균물질인 쑥의 치네올(Cineol), 생강의 쇼가올(Shogaols), 오배자의 갈로탄닌(gallotannin), 결명자, 솔잎의 테르펜(terpeme), 강황의 커큐민(curcumin)이 부패를 유발하는 바이러스와 세균에 대하여 전복의 저항력을 높여 침지시간 동안 전복의 변질을 예방한다.In addition, natural antimicrobial substances such as Cineol, shogaols, gallotannin, catechin, terpeme of pine needles, curcumin, ) Increases the resistance of abalone to viruses and bacteria that cause corruption to prevent deterioration of abalone during immersion time.
상기 쑥, 생강, 오배자, 결명자, 솔잎, 강황은 깨끗이 세척한 후 필요에 따라 썰어서 사용하며, 상기 첨가물이 1중량부 미만으로 첨가되면 전복의 변질이 발생하기 쉬우며, 5중량부를 초과하여 첨가되면 전복의 고유의 맛과 향이 첨가물에 의하여 떨어지고 전복표면에 첨가물에 의한 착색현상이 발생할 수 있다.If the additive is added in an amount of less than 1 part by weight, deterioration of the abalone is liable to occur, and when more than 5 parts by weight of the additive is added, The original taste and flavor of the abalone may be dropped by the additives, and coloring phenomenon due to additives may occur on the abalone surface.
또한, 침지시간이 10시간 미만이면 전복조직 내부의 소금기가 충분히 빠져나가지 못하며, 침지시간이 14시간을 초과하면 소금기는 충분히 빠져나가지만 전복조직 내부로 수분이 너무 많이 포함되어진다.
In addition, if the immersion time is less than 10 hours, the salt in the abalone tissue can not sufficiently escape. If the immersion time exceeds 14 hours, the saline is sufficiently removed but the abal tissue contains too much moisture.
3. 조미ㆍ조림 과정3. Seasoning and Stewing Process
상기 자숙탈염 과정을 거친 전복형태를 유지한 전복 100 중량부에 대하여 정제수 50~100 중량부, 당류 100~200 중량부를 솥에 넣고 주걱으로 저어 골고루 혼합되게 한 후, 80~100℃의 온도로 가열하면서 10~20분간 조미, 조림한다.50 to 100 parts by weight of purified water and 100 to 200 parts by weight of saccharides were poured into a pot and stirred with a spatula to mix the ingredients uniformly over 100 parts by weight of the abalone which had undergone the mature desalting process and then heated to 80 to 100 캜 It is seasoned and simmered for 10 ~ 20 minutes.
이때, 조림과정에서 정제수가 50 중량부 미만으로 첨가되면 당류의 농도가 진하여 80~100℃의 온도로 가열하면 당류가 타게 되어 전복정과에 탄 맛과 냄새가 베이게 되고, 정제수가 100 중량부를 초과하여 첨가되면 조림과정에서 전복의 표면에 당류가 충분하게 코팅되지 않아 보존성이 떨어진다.When the purified water is added in an amount of less than 50 parts by weight in the step of boiling, saccharide is heated to a temperature of 80 to 100 ° C, and the saccharide is burnt, and the taste and odor of the abalone are removed. The saccharide is not sufficiently coated on the surface of the abalone during the planting process, resulting in poor storage stability.
그리고, 상기 당류는 설탕, 포도당, 과당, 엿류, 당시럽류, 덱스트린, 맥아당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 수크랄로스(sucralose), 꿀(honey), 프로폴리스(propolis), 트레할로스(trehalos), 스테비오사이드(stevioside), 아스파탐(Aspartame), 라피노오스(raffinose), 솔비톨(sorbitol), 자일리톨(xylitol), 만니톨(mannitol), 만티톨(mantitol), 람니톨(rhamnitol), 이노시톨(Inositol), 에리스리톨(Erythritol), 파라티노스(paratinose), 쿠에르시톨(quercitol) 중에서 선택된 어느 하나 이상을 사용할 수 있다.The saccharide may be at least one selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulooligosaccharide, galactooligosaccharide, chitooligosaccharide, but are not limited to, sucralose, honey, propolis, trehalos, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol mannitol, mannitol, rhamnitol, inositol, erythritol, paratinose, and quercitol may be used.
그리고, 당류가 100 중량부 미만으로 첨가되면 전복의 표면에 당류가 충분하게 코팅되지 않아 보존성이 떨어지고, 당류가 200 중량부를 초과하여 첨가되면 당류의 농도가 진하여 80~100℃의 온도로 가열하면 당류가 타게 되어 전복정과에 탄 맛과 냄새가 베이게 된다. When saccharides are added in an amount of less than 100 parts by weight, saccharides are not sufficiently coated on the surface of the abalone to deteriorate storage stability. When saccharides are added in an amount exceeding 200 parts by weight, saccharides are concentrated to a temperature of 80 to 100 ° C Saccharide is burned, and taste and smell burnt in abalone jelly.
또한, 정제수와 당류 이외에 레몬 또는 감귤 1~5 중량부를 첨가할 수도 있다.Further, 1 to 5 parts by weight of lemon or citrus fruit may be added in addition to purified water and saccharides.
상기 레몬 또는 감귤이 1 중량부 미만으로 첨가되면 전복정과에서 전복 특유의 이취가 나게 되며, 레몬 또는 감귤이 5 중량부를 초과하여 첨가되면 레몬 또는 감귤의 신맛이 강하여 전복정과의 맛을 저해하게 된다.If lemon or citrus is added in an amount of less than 1 part by weight, the peculiar odor of overturning will be produced in the overturned pancake. If more than 5 parts by weight of lemon or citrus is added, the sour taste of lemon or citrus is strong.
그리고, 레몬 또는 감귤은 재료 그대로 상태에서 깨끗이 세척한 후 썰어서 첨가한다.
Then, clean the lemon or citrus fruit with the ingredients intact and then add them by slicing.
4. 건조 과정4. Drying process
상기 조미ㆍ조림 과정을 거친 상태는 몹시 뜨거운 상태이므로 저온에서 건조가 필요하다. 냉건조기를 사용하여 온도를 1~15℃로 조성하고, 저온 상태로 1~3시간 동안을 건조하게 되면 전복정과의 표면에 묻은 당류가 겔 상태로 굳게 되어 포장이 쉬워진다.Since the above-described seasoning / boiling process is extremely hot, it is necessary to dry it at a low temperature. When the temperature is adjusted to 1 ~ 15 ℃ by using a cold drier and if it is dried for 1 ~ 3 hours at low temperature, the saccharide on the surface of the abalone jelly becomes hardened in the gel state and the packaging becomes easy.
5. 진공포장 과정5. Vacuum packaging process
상기 건조 과정이 완료된 전복정과를 진공필름지에 넣어 진공포장을 한다.
After the above drying process is completed, the overturned tablets are put into a vacuum film and vacuum packaged.
6. 살균보관 과정6. Sterilization process
상기 진공포장 과정이 완료된 전복정과를 끊는 물(100℃이상)에 5~10분 살균하여 보관한다.
After the vacuum packaging process has been completed, sterilize for 5 to 10 minutes in water (at 100 ° C or higher) which is cut off from the abalone.
상기와 같은 단계로 활전복을 가공하면 전복 고유의 형태를 지닐 수 있으며 영양성분을 최대한 포함하여 보존할 수 있게 된다.
When the above-mentioned step is carried out, it is possible to have the form of the rollover and to preserve the nutrients as much as possible.
한편, 도 2에서와 같이, 본 발명에 따른 건전복의 전복정과 제조방법을 실시예를 들어 설명하면 다음과 같다.
As shown in FIG. 2, the overturning method and the manufacturing method of the present invention will be described as follows.
실시예 2.Example 2.
1. 이물제거탈염 과정1. Deodorization process
전복의 형태를 갖추고 있는 건전복 100중량부를 기준으로 하여 정제수 300~400 중량부, 쑥, 생강, 오배자, 결명자, 솔잎, 강황 중 어느 하나 이상을 선택한 1~5중량부를 솥에 넣어 10~30분간 끓인 후 그대로 방치하여 48~72시간 동안 상기 전복을 침지시켜 조직을 연화시킨 후 전복의 이물을 제거한다.
1 to 5 parts by weight of purified water, 300 to 400 parts by weight of purified water, mugwort, ginger, horseradish, mushroom, pine needle, and turmeric were selected based on 100 parts by weight of the dry garment having an overturned shape and boiled for 10 to 30 minutes After that, the abalone is allowed to stand for 48 to 72 hours to soften the tissue, and then remove the abalone.
상기 쑥, 생강, 오배자, 결명자, 솔잎, 강황은 깨끗이 세척한 후 필요에 따라 썰어서 사용하며, 상기 첨가물이 1중량부 미만으로 첨가되면 전복의 변질이 발생하기 쉬우며, 5중량부를 초과하여 첨가되면 전복의 맛과 향이 첨가물에 의하여 오염이 되고 전복표면에 첨가물에 의한 착색현상이 발생할 수 있다.If the additive is added in an amount of less than 1 part by weight, deterioration of the abalone is liable to occur, and when more than 5 parts by weight of the additive is added, Taste and flavor of abalone may be contaminated by additive and coloring phenomenon by additive may occur on the surface of abalone.
그리고, 전복을 10분 미만으로 끓이면 전복이 덜 삶기게 되어 조직이 단단해지고, 30분을 초과하여 끓이면 전복이 너무 삶겨서 영양분 손실이 있어 상품성이 떨어지게 된다.When the abalone is boiled for less than 10 minutes, the abalone is less boiled and the tissue is hardened. If it boils for over 30 minutes, the abalone is boiled too much and the nutrient is lost.
침지시간이 48시간 미만이면 전복조직 내부의 소금기가 충분히 빠져나가지 못하며, 침지시간이 72시간을 초과하면 소금기는 충분히 빠져나가지만 전복조직 내부로 수분이 너무 많이 포함되어진다.If the immersion time is less than 48 hours, the salt in the abalone tissue can not escape sufficiently. If the immersion time exceeds 72 hours, the saline will be sufficiently exhausted, but the abal tissue will contain too much moisture.
2. 조미ㆍ조림 과정2. Seasoning and Stewing Process
상기 이물제거탈염 과정을 거친 전복의 형태를 갖추고 있는 전복 100 중량부에 대하여 정제수 50~100 중량부, 당류 100~200 중량부를 솥에 넣고 주걱으로 저어 골고루 혼합되게 한 후, 80~100℃의 온도로 가열하면서 10~20분간 조린다.50 to 100 parts by weight of purified water and 100 to 200 parts by weight of saccharides were added to a pot and stirred with a spatula to mix thoroughly with 100 parts by weight of an abalone having a shape of an abalone after having been subjected to the above- And cook for 10 to 20 minutes.
조림할 때 정제수가 50 중량부 미만으로 첨가되면 당류의 농도가 진하여 80~100℃의 온도로 가열하면 당류가 타게 되어 전복정과에 탄 맛과 냄새가 베이게 되고, 정제수가 100 중량부를 초과하여 첨가되면 조미ㆍ조림과정에서 전복의 표면에 당류가 충분하게 코팅되지 않아 보존성이 떨어진다.When the purified water is added in an amount of less than 50 parts by weight, the saccharide is concentrated and heated to a temperature of 80 to 100 ° C., so that the saccharide is burned, and the taste and odor are abated in the abalone, and the purified water is more than 100 parts by weight When added, the saccharide is not sufficiently coated on the surface of the abalone during the seasoning / boiling process, resulting in poor storage stability.
그리고, 상기 당류는 설탕, 포도당, 과당, 엿류, 당시럽류, 덱스트린, 맥아당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 수크랄로스(sucralose), 꿀(honey), 프로폴리스(propolis), 트레할로스(trehalos), 스테비오사이드(stevioside), 아스파탐(Aspartame), 라피노오스(raffinose), 솔비톨(sorbitol), 자일리톨(xylitol), 만니톨(mannitol), 만티톨(mantitol), 람니톨(rhamnitol), 이노시톨(Inositol), 에리스리톨(Erythritol), 파라티노스(paratinose), 쿠에르시톨(quercitol) 중에서 선택된 어느 하나 이상을 사용할 수 있다.The saccharide may be at least one selected from the group consisting of sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulooligosaccharide, galactooligosaccharide, chitooligosaccharide, but are not limited to, sucralose, honey, propolis, trehalos, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol mannitol, mannitol, rhamnitol, inositol, erythritol, paratinose, and quercitol may be used.
그리고, 당류가 100 중량부 미만으로 첨가되면 전복의 표면에 당류가 충분하게 코팅되지 않아 보존성이 떨어지고, 당류가 200 중량부를 초과하여 첨가되면 당류의 농도가 진하여 80~100℃의 온도로 가열하면 당류가 타게 되어 전복정과에 탄 맛과 냄새가 베이게 된다. When saccharides are added in an amount of less than 100 parts by weight, saccharides are not sufficiently coated on the surface of the abalone to deteriorate storage stability. When saccharides are added in an amount exceeding 200 parts by weight, saccharides are concentrated to a temperature of 80 to 100 ° C Saccharide is burned, and taste and smell burnt in abalone jelly.
또한, 정제수와 당류 이외에 레몬 또는 감귤 1~5 중량부를 첨가할 수도 있다.Further, 1 to 5 parts by weight of lemon or citrus fruit may be added in addition to purified water and saccharides.
상기 레몬 또는 감귤이 1 중량부 미만으로 첨가되면 전복정과에서 전복 특유의 이취가 나게되며, 5 중량부를 초과하여 첨가되면 레몬 또는 감귤의 신 맛이 강하여 전복정과의 맛을 저해하게 된다.If lemon or citrus is added in an amount of less than 1 part by weight, the peculiar odor of overturning will be produced in the overturned confection. If more than 5 parts by weight is added, the lemon or citrus taste will be stronger.
그리고, 레몬 또는 감귤은 재료 그대로 상태에서 깨끗이 세척한 후 썰어서 첨가한다.Then, clean the lemon or citrus fruit with the ingredients intact and then add them by slicing.
3. 건조 과정3. Drying process
상기 조미ㆍ조림 과정을 거친 상태는 몹시 뜨거운 상태이므로 저온에서 건조가 필요하다. 냉건조기를 사용하여 온도를 1~15℃로 조성하고, 저온 상태로 1~3시간 동안을 건조하게 되면 전복정과의 표면에 묻은 당류가 겔 상태로 굳게 되어 포장이 쉬워진다.Since the above-described seasoning / boiling process is extremely hot, it is necessary to dry it at a low temperature. When the temperature is adjusted to 1 ~ 15 ℃ by using a cold drier and if it is dried for 1 ~ 3 hours at low temperature, the saccharide on the surface of the abalone jelly becomes hardened in the gel state and the packaging becomes easy.
4. 진공포장 과정4. Vacuum packaging process
상기 건조 과정이 완료된 전복정과를 진공필름지에 넣어 진공포장을 한다.
After the above drying process is completed, the overturned tablets are put into a vacuum film and vacuum packaged.
5. 살균보관 과정5. Sterilization process
상기 진공포장 과정이 완료된 전복정과를 끊는 물(100℃이상)에 5~10분 살균하여 보관한다.
After the vacuum packaging process has been completed, sterilize for 5 to 10 minutes in water (at 100 ° C or higher) which is cut off from the abalone.
상기와 같은 단계로 건전복을 가공하면 전복 고유의 형태를 지니며 영양성분들을 최대한 포함하고 보존할 수 있게 된다.By processing the dry garment in the above steps, it has the unique shape of the rollover and can contain and preserve as much nutrients as possible.
그리고, 가공된 전복의 수분함유비율은 아래의 표 1에서와 같다.The water content of the processed abalone is shown in Table 1 below.
그러므로, 본 발명인 전복정과 제조방법은 자숙탈염 과정에서 천연항균물질인 쑥, 생강, 오배자, 결명자, 솔잎, 강황을 첨가하여 세균과 바이러스에 대한 저항력을 높인 상태의 품질이 우수하며, 조미ㆍ조림 과정을 통하여 수분함유량을 줄이게 되어 전복의 변질을 예방하고, 영양 성분의 손실을 최소화하며 보존성이 우수한 전복정과를 제공함으로써 수산물 가공산업상 유용한 현저한 효과가 있다.
Therefore, the overturning and manufacturing method of the present invention is superior in quality in a state of increasing resistance against bacteria and virus by adding natural antimicrobial substances such as wormwood, ginger, dwarf, The present invention has a remarkable effect useful in the aquatic products processing industry by providing an abalone jelly which is capable of reducing water content, preventing deterioration of abalone, minimizing loss of nutrients, and having excellent preservability.
Claims (6)
상기 자숙탈염 과정에서는 활전복 100 중량부에 대하여 정제수 200~300 중량부, 쑥, 생강, 오배자, 결명자, 솔잎, 강황 중 어느 하나 이상을 선택한 1~5중량부를 솥에 넣어 10~30분간 끓인 후 그대로 방치하여 10~14시간동안 상기 전복을 침지시키는 것이며,
상기 조미·조림 과정에서는 자숙탈염 과정을 거친 전복 100 중량부에 대하여, 정제수 50~100 중량부, 당류 100~200 중량부를 솥에 넣고 주걱으로 저어 골고루 혼합되게 한 후, 80~100℃의 온도로 가열하면서 10~20분간 조림하는 것이며,
상기 건조 과장에서는 냉건조기를 사용하여 온도를 1~15℃로 조성하고, 저온 상태로 1~3시간 동안을 건조시켜 전복정과의 표면에 묻은 당류가 겔 상태로 굳게 되어 포장이 쉬워지게 하는 것을 특징으로 하는 전복정과 제조방법Removing bowls and removing the bowls and removing the bowls and abrasions; A mature desalination process in which the abalone is dipped in a cleansed abalone through the skin removing process and the built-in removing process; A seasoning / boiling process for seasoning and simmering the above-described mature desaturated abalone; And a drying process for drying the seasoned and cooked overturns at a low temperature, the method comprising the steps of:
In the desalting process, 1 to 5 parts by weight of purified water 200 to 300 parts by weight, purified water 200 to 300 parts by weight, mugwort, ginger, dwarf, caterpillars, pine needle and turmeric are added to a pot and boiled for 10 to 30 minutes And allowed to stand for 10 to 14 hours to soak the abalone,
50 to 100 parts by weight of purified water and 100 to 200 parts by weight of saccharides are added to a pot and stirred with a spatula to uniformly mix 100 parts by weight of the abalone after the dipping and desalting process, It is cooked for 10 to 20 minutes while heating,
In the drying step, the temperature is adjusted to 1 to 15 ° C by using a cold drier and the product is dried for 1 to 3 hours at a low temperature to solidify the saccharide adhered on the surface of the abalone to gel, Abrasive cloth and manufacturing method
상기 이물제거탈염 과정에서는 건전복 100 중량부에 대하여, 정제수 300~400 중량부, 쑥, 생강, 오배자, 결명자, 솔잎, 강황 중 어느 하나 이상을 선택한 1~5중량부를 솥에 넣어 10~30분간 끓인 후 그대로 방치하여 48~72시간동안 상기 전복을 침지시키는 것이며,
상기 조미·조림 과정에서는 이물제거탈염 과정을 거친 전복의 형태를 갖추고 있는 전복 100 중량부에 대하여 정제수 50~100 중량부, 당류 100~200 중량부를 솥에 넣고 주걱으로 저어 골고루 혼합되게 한 후, 80~100℃의 온도로 가열하면서 10~20분간 조리는 것이며,
상기 건조 과정에서는 냉건조기를 사용하여 온도를 1~15℃로 조성하고, 저온 상태로 1~3시간 동안을 건조시켜 전복정과의 표면에 묻은 당류가 겔 상태로 굳게 되어 포장이 쉬워지게 하는 것을 특징으로 하는 전복정과 제조방법A process of removing the foreign body from the abalone after boiling the dry suit and the purified water in a pot, leaving it as it is, and removing the foreign substance of the abalone; A step of seasoning and simmering the seasoning and simmering the purified water and the saccharide in a pot, And a drying process for drying the seasoned and cooked overturns at a low temperature, the method comprising the steps of:
1 to 5 parts by weight of pure water selected from among 300 to 400 parts by weight of purified water, wormwood, ginger, horseradish, mushroom, pine needle and turmeric is added to 100 parts by weight of the deodorizing desalting bath and boiled for 10 to 30 minutes And allowed to stand for 48 to 72 hours to soak the abalone,
In the seasoning / boiling process, 50-100 parts by weight of purified water and 100-200 parts by weight of saccharides were added to a pot, stirred thoroughly with a spatula, mixed with 100 parts by weight of an abalone, It is cooked for 10 to 20 minutes while being heated to a temperature of ~ 100 ° C,
In the drying process, the temperature is adjusted to 1 to 15 ° C by using a cold drier, and the dried saccharide is dried for 1 to 3 hours at a low temperature, Abrasive cloth and manufacturing method
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| KR102417221B1 (en) | 2019-12-02 | 2022-07-06 | 에이치유원 주식회사 | Snacks for companion animal comprising abalone and method of preparing therefor |
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