KR101687823B1 - Processing method of Aquatic products and aquatic products by the method - Google Patents
Processing method of Aquatic products and aquatic products by the method Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
- A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
- A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
-
- 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
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
-
- 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
- A22C29/043—Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
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Abstract
Description
본 발명은 수산물 가공방법 및 그 방법으로 가공된 수산물에 관한 것으로, 더 상세하게는 주재료인 수산물을 허브, 참숯, 구운 소금을 이용하여 가공함으로써, 부패균을 억제하여 수산물의 신선도를 유지시키고, 수산물의 비린내 및 잡냄새를 제거하여 수산물의 풍미를 향상시키는 수산물 가공방법 및 그 방법으로 가공된 수산물에 관한 것이다.More particularly, the present invention relates to a method for processing aquatic products, and more particularly, to a method for processing aquatic products, and more particularly, to a method for processing aquatic products, A fish processing method for improving the flavor of marine products by removing fishy smell and odor, and aquatic products processed by the method.
우리나라 전통의 수산물 가공법으로는 타염법과 물간법이 있다.Traditional Korean aquatic products processing methods include tachyon method and water intercalation method.
먼저, 타염법은 소금을 수산물에 직접 뿌리는 방법으로 짠맛이 강하여 현대인의 건강과 입맛에 맞지 않으며, 소비자 기호에 맞는 고급제품을 만들기에 부족한 점이 많았다.Firstly, the salt method is a method of directly spraying salt on aquatic products, so it is not salty to the health and taste of modern people, and there are many points that it is not enough to make high quality products suitable for consumers' preferences.
따라서 최근에는 물간법을 이용하고 있는데, 물간법이란 소금과 물을 혼합하여 소금물을 제조한 후, 이에 수산물을 침지시키는 방법이다. 이러한 물간법에서는 소금으로 천일염을 가장 많이 사용하고 있다. 이러한 천일염은 재제염에 비해 다량의 미네랄을 함유하고 있으나, 계절에 따라 그 맛이 현저한 차이가 있기 때문에 생산시기에 따라 가공수산물 맛의 편차가 생기는 문제점이 있었다. 또한, 이러한 천일염은 연근해의 바닷물 속에서 산업화의 잔류물인 유독성 폐기물과 생활하수 등의 각종 오염물질을 포함하는 문제점이 있었다. Recently, the water intercalation method is used. The water intercalation method is a method in which salt water is mixed with salt and water and the seafood is immersed in the salt water. In these water interventions, salt is the most commonly used sun salt. Although such a salt has a large amount of minerals in comparison with the disinfecting salt, there is a problem in that the taste of processed seafood tends to vary according to the season of production because there is a marked difference in taste depending on the season. In addition, such sun salt has a problem in that it contains various pollutants such as toxic waste and domestic sewage which are residues of industrialization in the seawater of the offshore waters.
아울러, 수산물은 특유의 비린내가 존재하는바, 단순 타염 및 물간법 만으로는 이러한 비린내의 제거가 어려웠다.In addition, fishery products have a characteristic fishy smell, and it has been difficult to remove these fishy smells only with simple salt and water.
따라서, 종래 수산물의 비린내를 제거하기 위한 다양한 방법이 제시되었는 바, 대한민국 등록특허 제10-0888208호에서는 염지과정 중 버섯추출물을 함께 투입하여 생선의 비린내를 제거하도록 하였다. 그리고 대한민국 등록특허 제10-1447192호에서는 곤약분, 탄산수소나트륨, 효소분말 등을 사용하여 수산물의 비린내를 개선하고, 육질을 연화하였다. 또한, 대한민국 등록특허 제10-0430519호에서는 허브 알콜 추출물을 생선에 분사함으로써, 생선의 비린내를 제거하도록 하였다.Accordingly, various methods have been proposed to remove fishy smell of aquatic products, and in Korean Patent No. 10-0888208, mushroom extract is added together to remove fishy flesh. In Korean Patent No. 10-1447192, corn flour, sodium hydrogencarbonate, enzyme powder and the like were used to improve the fishy flesh and soften the meat quality. In Korean Patent No. 10-0430519, the herbal alcohol extract is sprayed onto fish to remove the fishy flesh.
그러나 이러한 방법들은 수산물의 비린내만을 제거하기 위한 것으로, 수산물의 육질이 푸석푸석하고, 천일염으로 인해 그 맛이 일정하지 못하며, 가공과정 중 다량의 부패균이 생성되는 단점이 있었다. However, these methods are intended to remove only the fishy marine fishes, which have a disadvantage in that the meat quality of the marine products is fuzzy, the taste is not constant due to the sunny salt, and a large amount of spoilage bacteria are produced during the processing.
따라서 본 발명은 상기와 같은 문제점을 해결하기 위하여 제안된 것으로, 참숯, 허브, 구운 소금을 이용하여 수산물을 가공함으로써, 수산물의 비린내 및 잡냄새를 제거하여 수산물의 기호도를 높이는 것은 물론, 부패균의 생성을 억제하여 수산물의 신선도를 장기간 유지시키며, 그 보존기간 역시 연장하는 것을 목적으로 한다. SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to improve the preference of aquatic products by processing fish products using charcoal, herb, and roasted salt to remove fishy smell and odor, To maintain the freshness of the marine products for a long period of time, and to extend the preservation period.
또한, 소금으로 인한 맛의 편차가 없도록 하고, 수산물의 육질을 좋게 하며, 전체적인 수산물의 풍미를 향상시키는 것을 목적으로 한다. In addition, it is intended to prevent a variation in taste due to salt, to improve meat quality of aquatic products, and to improve the overall flavor of aquatic products.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 수산물 가공방법은, (a) 수산물을 전처리하는 단계와, (b) 참숯, 구운 소금 및 물을 포함하는 침지액을 제조하는 단계와, (c) 상기 전처리된 수산물을 상기 제조된 침지액에 침지하는 단계와, (d) 상기 침지된 수산물을 세척하는 단계와, (e) 상기 세척된 수산물에 허브 추출액을 살포하는 단계와, (f) 상기 허브 추출액이 살포된 수산물을 -40~-20℃에서 냉동하는 단계를 포함하는 것을 특징으로 한다.(B) preparing an immersion liquid containing charcoal, roasted salt and water; (c) adding an aqueous solution of an aqueous solution of sodium chloride, D) immersing the pretreated seafood in the prepared immersion liquid; d) washing the immersed aquatic products; e) spraying the herb extract on the washed aquatic products; f) And freezing the aquatic product to which the extract is sprayed at -40 to -20 占 폚.
상기 (b) 참숯, 구운 소금 및 물을 포함하는 침지액을 제조하는 단계는, 참숯을 물에 1~5시간 침지하고, 여기에 구운 소금을 투입, 혼합하여 침지액을 제조하는 것을 특징으로 한다.The step (b) of producing the immersion liquid containing charcoal, baked salt and water is characterized in that the charcoal is immersed in water for 1 to 5 hours, and then the baked salt is added and mixed to prepare an immersion liquid .
상기 (b) 단계의 침지액은 흑미 분말을 더 포함하여 제조하되, 상기 참숯, 구운 소금, 물 및 흑미 분말을 1:0.2~0.5: 5~7: 0.2~0.5 중량비로 포함하며, 상기 (c) 단계는 상기 전처리된 수산물을 상기 침지액에 1:2~10 중량비로 1~5시간 침지하는 것을 특징으로 한다. Wherein the immersion liquid of step (b) further comprises black rice powder, wherein the char, charcoal, baked salt, water and black rice powder are contained in a weight ratio of 1: 0.2 to 0.5: 5 to 7: 0.2 to 0.5, ) Is characterized in that the pretreated seafood is immersed in the immersion liquid at a weight ratio of 1: 2 to 10 for 1 to 5 hours.
상기 (e) 단계는 상기 허브 추출액과 함께 미나리 추출액을 추가로 살포하되, 상기 허브 추출액과 미나리 추출액은 상기 세척된 수산물 100중량부에 대해 각각 1~5중량부를 살포하며, 상기 미나리 추출액과 허브 추출액은 미나리와 허브의 열수추출액인 것을 특징으로 한다. Wherein the herbal extract and the parsley extract are sprayed in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the washed aquatic product, wherein the herbal extract and the herbal extract Is a hot water extract solution of parsley and herb.
그리고 본 발명의 가공된 수산물은 상기한 방법으로 제조 것을 특징으로 한다. And the processed aquatic product of the present invention is produced by the above-mentioned method.
본 발명에 의하면, 수산물의 비린내를 제거하고, 수산물의 육질 및 맛을 개선하여 전체적인 기호도를 높이는 효과가 있다. 또한, 부패균의 생성을 억제하여 수산물의 신선도를 장기간 유지시키고, 보존기간을 길게 하며, 가공 수산물의 맛의 편차를 줄일 수 있는 효과도 있다. According to the present invention, it is possible to remove the fishy flesh of marine products and improve the meat quality and taste of marine products, thereby enhancing the overall preference. In addition, there is also an effect that the freshness of fish products can be maintained for a long period of time by inhibiting the generation of spoilage bacteria, the storage period can be lengthened, and the variation in taste of the processed fish products can be reduced.
도 1은 본 발명에 따른 수산물의 가공과정을 나타낸 도면.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a processing process of aquatic products according to the present invention. Fig.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에서의 수산물이란, 고등어, 이면수, 갈치, 조기, 민어, 광어, 우럭 등의 생선은 물론, 가리비, 굴, 조개류, 백합류, 새조개류, 홍합류 등의 조개 및 다양한 해조류를 포함한다. The aquatic products in the present invention include fish such as mackerel, rice hull, crab, early fish, broodstock, crab, and broodstock as well as shellfish such as scallop, oyster, shellfish, white confection, new shellfish, .
상기한 수산물은 특유의 냄새, 즉 비린내 및 잡냄새가 존재하는바, 종래 비린내 및 잡냄새의 제거를 위해 수산물류에 소금을 과다 첨가하거나, 각종 조미료 및 향신료 등을 첨가하여 가공하였다. 그러나 비린내 제거를 위해 첨가하는 조미료 및 향신료로 인하여 오히려 수산물의 기호도가 떨어지고, 소금이 과다 첨가되어 수산물류의 염도가 높아지는 단점이 있었다.In order to remove the fishy smell and the fishy smell, there is a specific odor such as fishy smell and odorous odor. The salt is over-added to the fishery products, or various kinds of seasonings and spices are added and processed. However, due to the addition of seasoning and spices for the removal of fish, the preference of aquatic products is lowered, and salt is overproduced, which has a disadvantage of increasing the salinity of the fisheries logistics.
따라서, 본 발명은 수산물의 풍미를 좋게 하는 것은 물론, 수산물 특유의 비린내와 잡냄새를 효과적으로 제거함으로써, 가공 수산물의 기호도를 향상시키는 것이다. 또한, 부패균의 생성을 억제하고, 가공 수산물의 맛의 편차가 없도록 하는 것이다.Accordingly, the present invention improves the preference of processed fish products by effectively removing the fishy smell and odor of fish unique to the fish as well as enhancing the flavor of fish products. In addition, the production of spoilage bacteria is suppressed, and there is no deviation in the taste of the processed fish products.
이러한 본 발명의 수산물 가공방법은, (a) 수산물을 전처리하는 단계와, (b) 참숯, 구운 소금 및 물을 포함하는 침지액을 제조하는 단계와, (c) 상기 전처리된 수산물을 침지액에 침지하는 단계와, (d) 상기 침지된 수산물을 세척하는 단계와, (e) 상기 세척된 수산물에 허브 추출액을 살포하는 단계와, (f) 상기 살포된 수산물을 -40~-20℃에서 냉동하는 단계를 포함하는 것을 특징으로 한다.The method for processing aquatic products of the present invention comprises the steps of: (a) pretreating a fish product; (b) preparing an immersion liquid containing charcoal, roasted salt and water; (c) (D) washing the immersed aquatic products; (e) applying a herbal extract to the washed aquatic products; (f) The method comprising the steps of:
이하, 도 1을 참조하여 본 발명에 따른 수산물의 가공방법을 단계별로 더욱 상세하게 설명한다.Hereinafter, a method of processing aquatic products according to the present invention will be described in more detail with reference to FIG.
(a) 수산물을 전처리하는 단계.(a) Pretreatment of aquatic products.
먼저, 수산물을 전처리하여 준비한다.First, aquatic products are prepared by pretreatment.
이때, 상기 수산물이 생선일 경우 생선의 배를 가르고 내장을 제거하여 깨끗이 세척하고, 조개류일 경우 해감하고 패각을 제거하여 깨끗이 세척한다. 그리고 해조류일 경우 그대로 세척하여 준비한다. At this time, when the fishery product is fish, it is cleaned by removing the embryo and removing the internal organs, and if the fishery product is shellfish, removing the shell and washing. If it is algae, wash it as it is.
(b) 참숯, 구운 소금 및 물을 포함하는 (b) contains charcoal, baked salt and water 침지액을The immersion liquid 제조하는 단계. Manufacturing steps.
다음으로, 상기 수산물을 침지할 침지액을 제조한다. 상기 침지액은 참숯, 구운 소금 및 물을 포함하는바, 상기 참숯을 통해 생선의 비린내를 효과적으로 제거해주고, 부패를 활성화시키는 양이온을 줄여 수산물의 신선도를 높여준다. 그리고 상기 구운 소금을 통해 천일염으로 인한 가공 수산물의 맛의 편차를 없애준다.Next, an immersion liquid for immersing the above aquatic products is prepared. The immersion liquid includes charcoal, roasted salt and water. The charcoal effectively removes the fishy smell and reduces the cations that activate spoilage, thereby enhancing the freshness of the fishery product. And the flavor variation of the processed fish products due to the sun salt is eliminated through the above-mentioned baked salt.
상기 참숯은 다공질로 되어 있어 숯 1g당 250∼400㎥의 큰 표면적을 가지므로, 탈취 및 흡착기능이 우수하여 불순물 및 잡취를 흡수시키고, 칼슘, 나트륨, 철, 마그네슘, 인 등의 자연 미네랄을 용출시킨다. 따라서, 수산물을 참숯을 포함하는 물에 침지시킬 경우 참숯에서 용출된 물에 포함된 각종 미네랄 성분을 수산물이 흡수할 수 있는 것은 물론, 상기 참숯이 수산물의 비린내를 유발시키는 부산물들을 흡착하여 수산물의 비린내, 잡내를 효과적으로 제거해주며, 양이온을 줄여 수산물의 신선도를 장기간 유지시켜준다. 이러한, 참숯은 참나무를 600~900℃에서 탄화하고 살균처리한 것으로, 필요에 따라 100℃의 끓는 물에 10~20분간 투입한 후, 다시 건조하여 사용할 수도 있다. 즉, 이러한 처리를 통해 참숯에 포함된 불순물과 그을음 등을 제거하는 것이다.Since the charcoal is porous, it has a large surface area of 250-400 m < 3 > per 1 g of char. Therefore, it has excellent deodorizing and adsorbing function to absorb impurities and deodorant and dissolve natural minerals such as calcium, sodium, iron, magnesium, . Therefore, when aquatic products are immersed in water containing charcoal, aquatic products can absorb various minerals contained in the water eluted from charcoal, and the charcoal adsorbs by-products that cause the fish to become fishy, , Effectively removes catches and reduces cations to maintain the freshness of seafood for a long time. The charcoal is obtained by carbonizing oak at 600 to 900 ° C and sterilizing it. If necessary, it may be added to boiling water at 100 ° C for 10 to 20 minutes, and dried again. That is, through this process, impurities and soot contained in the charcoal are removed.
그리고 상기 구운 소금은, 종래 천일염을 사용할 경우 계절적으로 맛의 편차가 심하고, 햇빛으로 증발시키지 못한 간수나 유해 성분이 포함되어 있어 가공 수산물의 품질에 좋지 못한 영향을 미쳤는바, 구운 소금을 이용함으로써 소금으로 인한 맛의 편차를 줄이고, 가공 수산물에 유해 성분이 포함되지 않도록 하는 것이다. The above-mentioned roasted salt has a bad influence on the quality of the processed fish products because the seasonal taste variation is serious when the sun salt is conventionally used, and the raw water or the harmful ingredient which is not evaporated by the sunlight is included, And to prevent the harmful components from being included in the processed fish products.
이때, 상기 침지액은 참숯을 물에 1~5시간 침지하여 참숯의 미네랄이 충분히 용출되도록 하고, 이에 다시 구운 소금을 투입, 혼합하여 제조한다. 여기서, 상기 참숯, 구운 소금 및 물은 1:0.2~0.5: 5~7 중량비로 포함됨이 바람직한바, 참숯의 함량이 너무 적거나 많으면 비린내의 제거효과가 충분치 못하고, 구운 소금의 함량이 너무 적거나 많으면 염도가 맞지 않아 보존성이 좋지 못하게 되거나, 부패가 쉽게 진행되기 때문이다. At this time, the immersion liquid is prepared by immersing charcoal in water for 1 to 5 hours so that the minerals of the charcoal are sufficiently eluted, and then baked salt is added and mixed. The charcoal, baked salt and water are preferably contained in a weight ratio of 1: 0.2 to 0.5: 5 to 7, and if the content of charcoal is too small or too large, the effect of removing the fish is insufficient and the content of the baked salt is too small If there is a large amount of salt, the salinity does not match, resulting in poor preservability or corruption.
(c) 상기 (c) 전처리된Preprocessed 수산물을 상기 제조된 The aquatic products were prepared 침지액에In the immersion liquid 침지하는Soaked 단계. step.
다음으로, 상기 전처리된 수산물을 상기 제조된 침지액에 침지한다. 여기서, 상기 수산물은 상기 제조된 침지액에 1:2~10중량비 정도로 침지하는 것이 적당하며, 그 침지온도 및 시간은 15~25℃, 1~5시간임이 바람직하다. 이는 상기 침지액의 사용량이 너무 적으면 충분한 염장이 이루어지지 않으며, 과량이 되면 경제적이지 못하고, 침지온도가 너무 낮으면 염장이 충분히 이루어지지 않고, 침지온도가 너무 높으면 부패가 진행될 우려가 있기 때문이다.Next, the pretreated seafood is immersed in the prepared immersion liquid. The aquatic products are preferably immersed in the immersion liquid at a ratio of 1: 2 to 10: 1, and the immersion temperature and time are preferably 15 to 25 ° C for 1 to 5 hours. If the amount of the immersion liquid used is too small, sufficient salting can not be attained. If the immersion temperature is too low, the salting can not be sufficiently performed. If the immersion temperature is too high, .
(d) 상기 (d) 침지된Immersed 수산물을 세척하는 단계. Washing the aquatic product.
다음으로, 상기 침지된 수산물, 즉 염장된 수산물을 물로 깨끗이 세척한다. 그리고 상기 세척된 수산물의 물기를 제거한 후, 필요에 따라 수산물을 자연건조 또는 냉풍건조할 수도 있음은 당연하다.Next, the immersed aquatic product, that is, the salted aquatic product, is thoroughly washed with water. It is a matter of course that after removing the water of the washed aquatic products, the aquatic products may be dried naturally or in a cold wind if necessary.
(e) 상기 세척된 수산물에 허브 추출액을 살포하는 단계.(e) spraying the herb extract on the washed aquatic products.
그리고 상기 세척된 수산물에 허브 추출액을 살포한다. 본 발명에서 상기 허브 추출액으로는 허브의 열수추출액을 사용하는바, 예시적으로 허브를 깨끗이 세척하고, 세절한 후, 물과 1:5~20중량비로 혼합하여 90~100℃에서 3~10시간 가열 및 여과하여서 제조할 수 있다. 아울러, 이러한 방법 이외에 공지된 추출방법을 이용할 수도 있음은 당연하다. 또한, 본 발명에서 이용하는 허브로는 로즈마리, 라벤다, 타임, 세이지, 페퍼민트, 스피아민트, 레몬그라스, 로즈힙, 에키나세아, 자크로, 스위트펜넬, 마테, 유카리, 진저, 캐모마일, 스테비아, 쟈스민, 라일락, 오렌지플라워, 아이브라이트, 오키드, 모브로 구성된 군으로부터 선택된 적어도 하나 이상일 수 있다. Then, the herb extract is sprayed on the washed aquatic products. In the present invention, the herb extract is a hot water extract of a herb. As an example, the herbs are thoroughly cleaned and then mixed with water at a weight ratio of 1: 5 to 20, and the mixture is heated at 90 to 100 ° C for 3 to 10 hours Followed by heating and filtration. It is needless to say that it is also possible to use a known extraction method other than this method. Herbs used in the present invention include rosemary, lavender, thyme, sage, peppermint, spearmint, lemongrass, rosehip, echinacea, Jacquely, sweetpennel, mate, yukari, ginger, chamomile, stevia, jasmine, lilac , Orange flower, eye bright, orchid, and move.
본 발명에서 상기 허브 추출액을 수산물에 살포하는 이유는, 수산물의 비린내와 잡냄새를 잡아주는 것은 물론, 수산물에 더욱 산뜻한 풍미를 부여하기 때문이다.In the present invention, the herb extract solution is sprayed on aquatic products because it not only catches fishy smell and odor, but also gives a fresher flavor to aquatic products.
이때, 상기 허브 추출액은 상기 세척된 수산물 100중량부에 대하여 1~5중량부만큼 살포함이 바람직한데, 상기 허브 추출액이 1중량부 미만일 경우 수산물의 잡냄새를 완전히 제거할 수 없으며, 5중량부를 초과할 경우 허브 추출액의 맛 및 향이 너무 강해 수산물 고유의 향과 맛을 즐길수 없기 때문이다. If the herb extract is less than 1 part by weight, the odor of aquatic products can not be removed completely, and 5 parts by weight of the herbal extract can not be removed completely. The taste and flavor of the herbal extract is too strong to enjoy the unique flavor and taste of marine products.
(f) 상기 허브 추출액이 살포된 수산물을 -40~-20℃에서 냉동하는 단계.(f) Freezing the aquatic product sprayed with the herb extract at -40 to -20 占 폚.
다음으로, 상기 허브 추출액이 살포된 수산물을 -20~0℃에서 1~2일간 냉동한다. Next, the aquatic product to which the herb extract is sprayed is frozen at -20 to 0 캜 for 1 to 2 days.
위와 같이 냉동이 끝난 수산물은 불량품을 냄새 및 외관 검사에 의해 제거한다. 그리고 보관기간 연장하고 유통을 용이하게 하기 위해 진공 및 밀봉 포장한다. 이때 포장지는 항균포장지, 나일론+폴리에틸렌 포장지를 사용하면 좋다.The aquatic products that have been frozen as above are removed by the smell and appearance inspection of defective products. And are vacuum and sealed to extend shelf life and facilitate distribution. At this time, the wrapping paper should use antibacterial wrapping paper, nylon + polyethylene wrapping paper.
아울러, 상기 냉동 전, 각 수산물을 진공 및 밀봉 포장한 후, 냉동할 수도 있는 것으로, 그 실시를 제한하지 않는다.In addition, before the freezing, each aquatic product may be vacuum-sealed and packaged and then frozen, and its implementation is not limited.
상기와 같은 방법으로 가공된 수산물은, 참숯, 허브 추출액 등의 유효한 성분을 다량 함유함으로써, 수산물의 비린내를 잡아 주므로, 비린내로 인한 수산물의 거부감을 해소시켜 기호도를 향상시키는 장점이 있다. 또한, 가공된 수산물의 신선도를 장기간 유지시켜주는 장점이 있다. The fish products processed in the above manner are advantageous in that they contain a large amount of effective components such as charcoal and herbal extracts to thereby alleviate the rejection of aquatic products due to fish smell, thereby improving preference. In addition, there is an advantage that freshness of the processed seafood can be maintained for a long time.
한편, 상기 (b) 단계에서, 즉 침지액의 제조시 흑미 분말을 더 혼합할 수 있는바, 참숯, 구운 소금, 물 및 흑미 분말을 1:0.2~0.5: 5~7: 0.2~0.5 중량비로 혼합하는 것이다. 여기서, 상기 흑미 분말은 구운 소금과 함께 혼합하는 것으로, 그 입도는 100~300mesh 정도면 족하다. 상기 침지액에 흑미 분말을 더 혼합하면, 흑미의 우수한 항산화효과로 인해 수산물에 부패균이 생성되는 것을 방지하고, 항균 효과를 발휘하여 보존성을 좋게 하는 것은 물론, 흑미 분말의 전분질 성분이 수산물의 비린내를 흡착하여 주는 효과가 있다. Meanwhile, the black rice powder can be further mixed in the step (b), that is, the preparation of the immersion liquid, and the charcoal, baked salt, water and black rice powder are mixed at a ratio of 1: 0.2-0.5: 5 to 7: 0.2-0.5 It is to blend. Here, the black rice powder is mixed with the baked salt, and its grain size is about 100 to 300 mesh. When the black rice powder is further mixed in the immersion liquid, the antioxidative effect of the black rice prevents the production of spoilage bacteria in the marine products, the antimicrobial effect is exhibited to improve the preservability, and the starchy components of the black rice powder, There is an effect of adsorption.
또한, 상기 (e) 단계에서, 허브 추출액과 함께 미나리 추출액 역시 살포할 수 있는데, 상기 미나리 추출액 역시 수산물의 잡냄새를 잡아주고, 그 풍미를 우수하게 해주는 효과가 있다. 또한, 미나리 추출액을 살포하는 경우 수산물, 특히 생선의 육질을 부드러우면서도 탄력 있게 해주는 효과가 있어, 가공 수산물의 기호도를 현저히 개선해 준다. 아울러, 미나리 특유의 항산화 효과로 인해 가공 수산물의 보존성 역시 개선해주는 효과가 있다.In addition, in step (e), the extract of the buttercups may be sprayed together with the herb extract, and the buttercup extract may also catch the odor of the aquatic products and improve the flavor thereof. In addition, when spraying the parsley extract, it has a soft and elastic effect on the meat quality of fish products, especially fish, thereby significantly improving the preference of processed fish products. In addition, the antioxidant effect of parsley has the effect of improving the preservability of processed fish products.
여기서, 상기 미나리 추출액은 상기 허브 추출액과 동일하게 상기 세척된 수산물 100중량부에 대하여 1~5중량부 만큼 살포할 수 있으며, 상기 미나리 추출액 역시 미나리의 열수추출액을 사용한다. 예시적으로, 미나리를 깨끗이 세척한 후 세절하고, 물과 1:5~20중량비로 혼합하여 90~100℃에서 3~10시간 가열, 여과하여서 제조할 수 있으며, 공지된 다양한 방법으로 열수추출액을 제조할 수 있음은 당연하다.The herbal extract may be sprayed in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the washed aquatic product, and the water extract of buttercups may also be used. Illustratively, it can be prepared by thoroughly washing the parsley and then finely pulverizing it, mixing it with water at a weight ratio of 1: 5 to 20, heating at 90 to 100 ° C for 3 to 10 hours, and filtering, It is natural that it can be manufactured.
또한, 본 발명은 가공된 수산물에 보존성을 더욱 높이기 위하여, 상기 (e) 단계에서 천연 보존제를 상기 세척된 수산물 100중량부에 대하여 1~5중량부 만큼 추가로 살포할 수 있다. In addition, in order to further improve the preservability of the processed aquatic product, the natural preservative may be further sprayed in the step (e) in an amount of 1 to 5 parts by weight based on 100 parts by weight of the washed aquatic product.
상기 천연 보존제로는 민들레 추출액, 자몽씨 추출액, 계피추출액, 연잎복합추출액 중에서 적어도 하나 이상을 사용할 수 있는바, 상기 민들레 추출액, 자몽씨 추출액, 계피추출액, 연잎복합추출액 모두 미생물의 생육을 억제하여 가공식품의 저장성을 연장하여 준다. 여기서, 상기 추출액은 모두 각 재료의 열수추출액을 의미한다.As the natural preservative, at least one of dandelion extract, grapefruit seed extract, cinnamon extract, and lotus leaf extract can be used, and the dandelion extract, grapefruit seed extract, cinnamon extract, Thereby extending the shelf life of the food. Here, the above extract means all of the hot water extract of each material.
본 발명에 의한 가공된 수산물은 다양한 어패류는 물론, 해초류에도 적용 가능한 것으로, 상기 가공방법을 이용하면, 각종 수산물의 잡냄새와 비린내가 제거되고, 풍미가 상승하는 효과가 있다. 아울러, 각종 첨가물을 통해 수산물의 영양학적 균형을 맞출 수 있다는 장점도 있다. The processed seafood according to the present invention is applicable to seaweed as well as various seafood. Using the above-described processing method, odor and fishy smell of various aquatic products are removed and the flavor is increased. In addition, the nutritional balance of aquatic products can be adjusted through various additives.
이하, 구체적인 실시예를 통해 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to specific examples.
(실시예 1)(Example 1)
고등어의 배를 가르고 내장을 제거하여 깨끗이 세척하였다. 이때, 손질된 고등어의 무게는 약 200g이었다.The stomach of the mackerel was removed and the intestine was removed and cleaned. At this time, the weight of the treated mackerel was about 200 g.
그리고 참숯 200g을 물 1400g에 투입하여, 5시간 방치한 후, 이에 구운 소금 60g을 투입하여 침지액을 제조하였다.Then, 200 g of charcoal was added to 1400 g of water and allowed to stand for 5 hours. Then, 60 g of baked salt was added to prepare an immersion liquid.
다음으로, 상기 세척된 고등어를 상기 제조된 침지액에 투입한 후, 25℃에서 3시간 방치하여 염장하였다. 그리고 상기 염장된 고등어를 꺼내어 물로 깨끗이 세척하고, 채에 약 1시간 받쳐두어 물기를 제거하였다.Next, the washed mackerel was put into the prepared immersion liquid and left at 25 캜 for 3 hours for salting. Then, the salted mackerel was taken out, cleaned with water, and held for about one hour to remove water.
그리고 상기 채에 받쳐 물기를 제거한 고등어에 허브 추출액 10g을 고르게 살포하였다. 여기서, 상기 허브 추출액은 페퍼민트와 레몬그라스 각각 50g에 1.5kg의 물을 가하고, 90℃에서 5시간 가열한 후, 여과하여서 제조하였다. Then, 10 g of the herbal extract was evenly sprayed on the mackerel which had been removed from the above-mentioned water. Here, the herb extract was prepared by adding 1.5 kg of water to 50 g of each of peppermint and lemon grass, heating the mixture at 90 DEG C for 5 hours, and then filtering.
다음으로, 상기 허브 추출액이 살포된 수산물을 폴리에틸렌 포장지로 포장한 후, -20℃에서 냉동하여 가공을 완료하였다. Next, a fish product sprayed with the herbal extract solution was packed in a polyethylene wrapping paper, and then the product was frozen at -20 DEG C to complete processing.
(실시예 2)(Example 2)
실시예 1과 동일하게 실시하되, The procedure of Example 1 was repeated,
침지액의 제조시 200mesh로 분말화된 흑미 분말 60g을 추가로 혼합하였다. In the preparation of the immersion liquid, 60 g of black rice powder powdered at 200 mesh was further mixed.
(실시예 3)(Example 3)
실시예 1과 동일하게 실시하되, The procedure of Example 1 was repeated,
상기 허브 추출액과 함께 미나리 추출액 10g을 고르게 살포하였다.10 g of buttercups extract together with the herb extract solution was evenly sprayed.
여기서, 상기 미나리 추출액은 미나리 100g에 1.5kg의 물을 가하고, 90℃에서 5시간 가열한 후, 여과하여서 제조하였다.Here, the extract was prepared by adding 1.5 kg of water to 100 g of parsley, heating it at 90 캜 for 5 hours, and then filtering it.
(비교예 1)(Comparative Example 1)
고등어의 배를 가르고 내장을 제거하여 깨끗이 세척하였다. 이때, 손질된 고등어의 무게는 약 200g이었다.The stomach of the mackerel was removed and the intestine was removed and cleaned. At this time, the weight of the treated mackerel was about 200 g.
그리고 물 1400g에 천일염 60g을 투입하여 침지액을 제조하였다. 다음으로, 상기 세척된 고등어를 상기 제조된 침지액에 투입한 후, 25℃에서 3시간 방치하여 염장하였다. 그리고 상기 염장된 고등어를 꺼내어 물로 깨끗이 세척하고, 채에 약 1시간 받쳐두어 물기를 제거하였다.Then, 60 g of sodium chloride was added to 1400 g of water to prepare an immersion liquid. Next, the washed mackerel was put into the prepared immersion liquid and left at 25 캜 for 3 hours for salting. Then, the salted mackerel was taken out, cleaned with water, and held for about one hour to remove water.
그리고 상기 채에 받쳐 물기를 제거한 고등어에 정제수 10g을 고르게 살포하고, 이를 -20℃에서 냉동하여 가공을 완료하였다.Then, 10 g of purified water was evenly sprayed on the mackerel which had been removed from the above-mentioned water, and the resultant was frozen at -20 ° C to complete the processing.
(비교예 2)(Comparative Example 2)
시판되는 간 고등어를 구입하였다.I purchased a commercial liver mackerel.
(비교예 3)(Comparative Example 3)
시판되는 생물 고등어를 구입하였다.A commercially available biological mackerel was purchased.
(시험예 1)(Test Example 1)
상기한 실시예들 및 비교예들의 관능검사를 하였다. 상기 관능검사는 훈련된 패널 30명을 대상으로 관능적 특성을 9점 점수법으로 맛, 식감, 향 및 전체적인 기호도를 조사하였고, 매우 좋은 경우를 9점, 그리고 매우 싫은 경우를 1점으로 나타내었으며, 점수는 순차적으로 감소하는 것으로 평가하였고, 평균값을 소수점 첫째 자리에서 반올림하였으며, 상기 실시예들과 비교예들은 고등어를 같은 온도와 시간으로 구워서 준비하였다.The sensory evaluation of the above Examples and Comparative Examples was carried out. The sensory test was conducted on 30 trained panel members. The sensory characteristics were evaluated by 9-point method, and the taste, texture, flavor, and overall acceptability were evaluated. The scores were evaluated as sequentially decreasing, and the average value was rounded off to the first decimal place. The above examples and comparative examples were prepared by baking mackerel at the same temperature and time.
상기 표 1에서 확인할 수 있듯이 실시예 1 내지 4의 고등어구이는 비교예 1, 2, 3에 비하여 향, 맛, 식감, 전체적인 기호도에 있어서 모두 높은 결과를 받았음을 확인할 수 있었다. As can be seen from the above Table 1, it was confirmed that the roasted mackerel of Examples 1 to 4 had higher aroma, taste, texture, and overall acceptability than Comparative Examples 1, 2 and 3.
또한, 흑미 분말을 사용하거나, 미나리 추출액을 함께 사용한 실시예 2 및 실시예 3이 실시예 1 보다 높은 기호도를 나타냄을 확인하였다. It was also confirmed that Examples 2 and 3, which used black rice powder or a combination of Extract of Extracts of Lycopersicum, showed higher preference than Example 1.
(시험예 2)(Test Example 2)
실시예 1 내지 3 및 비교예 1의 포장 고등어를 각 5℃에서 30일간 저장하면서 주요 지방산의 변화를 측정하였다. 지질조성분석은 Bligh와 Dyer법에 의해 총지질을 추출하고 중량법에 의해 그 함량을 측정하였다. 지방산 조성의 분석은 추출된 지질 250mg에 1N KOH-95% 에탄올 30ml를 가하고, BF3- 메탄올 용액 3ml를 가해 95℃에서 10분간 환류 가열하여 메틸에스테르를 얻은 후, 가스 크로마토그래피로 분석하였다. 결과를 하기 표 2에 나타내었다.The packaged mackerel of Examples 1 to 3 and Comparative Example 1 was stored at 5 占 폚 for 30 days to measure changes in major fatty acids. Total lipid was extracted by Bligh and Dyer method and its content was measured by gravimetric method. To analyze the fatty acid composition, 250 mg of the extracted lipid was added with 30 ml of 1N KOH-95% ethanol, 3 ml of BF3-methanol solution was added, and the mixture was refluxed at 95 ° C for 10 minutes to obtain methyl esters and analyzed by gas chromatography. The results are shown in Table 2 below.
division
일반적으로 지질은 산화가 진행될수록 포화지방산과 일가 불포화 지방산은 증가하나 다가불포화 지방산은 감소하는 경향을 나타낸다.Generally, as the lipid oxidation progresses, saturated and unsaturated fatty acids increase, but polyunsaturated fatty acids tend to decrease.
상기 표 2에서와 같이, 비교예 1의 경우 30일 저장 후, 포화지방산 및 일가불포화 지방산이 증가하고, 다가불포화 지방산이 감소하여 어느 정도 산화가 진행됨을 알 수 있었다. 그리고 실시예 1, 2, 3 역시 비교예 1과 동일하게 30일 저장 후, 포화지방산 및 일가불포화 지방산이 증가하고, 다가불포화 지방산이 감소하는 경향을 나타내었다. 그러나 실시예 1 내지 3은 그 증가폭 및 감소폭이 비교예 1에 비해 현저히 적은 것을 확인할 수 있었다. 특히, 실시예 3은 포화지방산 및 일가불포화 지방산의 증가폭 및 다가불포화 지방산의 감소폭이 거의 미미하였다. 따라서, 본 발명에 따른 가공방법은 지질의 산화를 어느 정도 지연시켜줌을 확인하였다.As shown in Table 2, in the case of Comparative Example 1, after 30 days of storage, it was found that the saturated fatty acid and monounsaturated fatty acid increased, and the polyunsaturated fatty acid decreased and the oxidation progressed to some extent. Also, in Examples 1, 2, and 3, the saturated fatty acid and monounsaturated fatty acid increased and the polyunsaturated fatty acid tended to decrease after 30 days of storage as in Comparative Example 1. However, in Examples 1 to 3, it was confirmed that the increase width and the decrease width were significantly smaller than those in Comparative Example 1. Particularly, in Example 3, the increase in saturated fatty acid and monounsaturated fatty acid and the decrease in polyunsaturated fatty acid were almost insignificant. Thus, the processing method according to the present invention confirmed that the oxidation of lipid was delayed to some extent.
본 발명을 바람직한 실시예를 사용하여 상세히 설명하였으나, 본 발명의 범위는 특정 실시예에 한정되는 것은 아니며, 첨부된 특허청구범위에 의하여 해석되어야 할 것이다. 또한, 이 기술분야에서 통상의 지식을 습득한 자라면, 본 발명의 범위에서 벗어나지 않으면서도 많은 수정과 변형이 가능함을 이해하여야 할 것이다. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.
Claims (5)
(b) 참숯, 구운 소금 및 물을 포함하는 침지액을 제조하는 단계와,
(c) 상기 전처리된 수산물을 상기 제조된 침지액에 침지하는 단계와,
(d) 상기 침지된 수산물을 세척하는 단계와,
(e) 상기 세척된 수산물에 허브 추출액을 살포하는 단계와,
(f) 상기 허브 추출액이 살포된 수산물을 -40~-20℃에서 냉동하는 단계를 포함하고,
상기 (b) 단계의 침지액은 흑미 분말을 더 포함하여 제조하되, 상기 참숯, 구운 소금, 물 및 흑미 분말을 1:0.2~0.5: 5~7: 0.2~0.5 중량비로 포함하며,
상기 (c) 단계는 상기 전처리된 수산물을 상기 침지액에 1:2~10 중량비로 1~5시간 침지하는 것을 특징으로 하는 수산물 가공방법.
(a) pretreating aquatic products,
(b) preparing an immersion liquid comprising charcoal, roasted salt and water;
(c) immersing the pretreated seafood in the prepared immersion liquid,
(d) washing said immersed aquatic products;
(e) spraying the herb extract on the washed aquatic products,
(f) freezing the aquatic product to which the herb extract is sprayed at -40 to -20 占 폚,
The immersion liquid of the step (b) further comprises a black rice powder, wherein the charcoal, the baked salt, the water and the black rice powder are contained in a weight ratio of 1: 0.2-0.5: 5 to 7: 0.2-0.5,
Wherein the pretreated seafood is immersed in the immersion liquid at a weight ratio of 1: 2 to 10: 1 for 1 to 5 hours.
상기 (b) 참숯, 구운 소금 및 물을 포함하는 침지액을 제조하는 단계는, 참숯을 물에 1~5시간 침지하고, 여기에 구운 소금을 투입, 혼합하여 침지액을 제조하는 것을 특징으로 하는 수산물 가공방법.
The method of claim 1, wherein
The step (b) of producing the immersion liquid containing charcoal, baked salt and water is characterized in that the charcoal is immersed in water for 1 to 5 hours, and the baked salt is added and mixed to prepare an immersion liquid Aquatic products processing method.
상기 (e) 단계는 상기 허브 추출액과 함께 미나리 추출액을 추가로 살포하되,
상기 허브 추출액과 미나리 추출액은 상기 세척된 수산물 100중량부에 대해 각각 1~5중량부를 살포하며,
상기 미나리 추출액과 허브 추출액은 미나리와 허브의 열수추출액인 것을 특징으로 하는 수산물 가공방법.
The method of claim 1, wherein
Wherein the step (e) further comprises the step of spraying the extract with the herbal extract,
The herbal extract and the parsley extract are sprayed with 1 to 5 parts by weight per 100 parts by weight of the washed aquatic products,
Wherein the parsley extract and the herb extract are hot water extracts of parsley and herb.
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