KR101721855B1 - Marine products containing allium hookeri and process for the preparation thereof - Google Patents
Marine products containing allium hookeri and process for the preparation thereof Download PDFInfo
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- KR101721855B1 KR101721855B1 KR1020140179079A KR20140179079A KR101721855B1 KR 101721855 B1 KR101721855 B1 KR 101721855B1 KR 1020140179079 A KR1020140179079 A KR 1020140179079A KR 20140179079 A KR20140179079 A KR 20140179079A KR 101721855 B1 KR101721855 B1 KR 101721855B1
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- soy sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 삼채 함유 수산식품 및 이의 제조방법에 관한 것으로, 본 발명에 따라 삼채를 이용하여 제조된 간장게장, 전복장, 대하장, 생선장은 수산물 특유의 비린내가 제거되고, 수산물의 껍질이 연화되어 껍질에 함유된 영양분까지 식용할 수 있을 뿐만 아니라 저작활동이 용이해지는 이점이 있다. 또한, 장류와 혼합되어 삼채 고유의 매운 맛이 감소되고 단맛이 증진되어 기호도가 크게 증대될 수 있다. 따라서, 삼채의 유용한 기능성 성분이 가미된 간장게장, 전복장, 대하장, 생선장은 건강에 유익한 웰빙식품으로 남녀노소 모두가 즐길 수 있는 기능성 식품으로 유용하게 이용될 수 있을 것으로 기대된다. [0001] The present invention relates to a fishery product containing a trifoliate and a method for producing the same, and the soybean paste, the front dress, the large fish field and the fish field produced by using the triplex according to the present invention are produced by removing fish- It has the advantage of not only being able to eat the nutrients contained in the shell, but also to facilitate chewing activity. In addition, the pungent taste mixed with the sweet potatoes is reduced and the sweet taste is increased, and the preference degree can be greatly increased. Therefore, it is expected that the soy sauce pasteurized with the useful functional ingredient of the syrup, the full dress, the large sashimi, and the fish sauce will be useful as a functional food which can be enjoyed by both sexes.
Description
본 발명은 삼채 함유 수산식품 및 이의 제조방법에 관한 것으로, 보다 구체적으로는 수산물을 원재료로 하는 식품, 예를 들어 어류, 연체류, 갑각류, 조개류와 같은 수산물을 간장에 숙성시킨 식품 제조시 삼채를 첨가한 삼채 함유 수산식품 및 이의 제조방법에 관한 것이다.More particularly, the present invention relates to a food having a triangular shape and a method for producing the same, and more particularly, to a method for producing a triple-bodied marine food containing a triple bond in the manufacture of a food product obtained by aging aquatic products such as fish, mollusk, crustaceans, And a method for producing the same.
우리나라는 삼면이 바다로 되어 있어 수산물을 이용한 식품을 많이 섭취하고 있다. 이중 게장은 게(Crab)에 장을 달여 부어 담근 한국 고유의 젓갈류의 일종이다. 일반적으로 간장게장은 깨끗하게 손질하여 물기를 제거한 게에 간장을 부어 약 2개월 내지 6개월간 숙성하여 만들고 있다. 게에는 인체에 유용한 DHA, EPA 등의 불포화 지방산과 키토산, 타우린이 다량 포함되어 있으며, 비타민 B2, 칼슘, 필수 아미노산 등이 다량 함유되어 있어, 노약자 및 성장기 어린이에게 유익한 식품으로 알려져 있다.In Korea, there are three sides of the sea. The double crab is a kind of Korean salted crab that is poured over crab. Generally, the soy sauce is cleaned, and the soy sauce is poured into the crab which has been removed from the water and aged for about 2 to 6 months. Crabs contain a large amount of unsaturated fatty acids such as DHA and EPA, chitosan and taurine, which are useful for the human body. They contain vitamin B2, calcium, and essential amino acids and are known to be useful foods for the aging and growing children.
새우는 갑각류 중 장미류(長尾類)에 속하는 종류를 말한다. 몸체는 두흉부(頭胸部), 복부(腹部) 및 미부(尾部)의 세 부분으로 이루어져 있고 각각 여러 마디로 나뉘어져 있고 각 마디에 딸린 다리를 가지고 있다. 새우류의 껍질은 당분과 단백질이 경합한 당단백질로 이루어져 있고 색소가 함유되어 있어 가열하면 적혹색이던 것이 선홍색으로 변한다. 크기에 따라 대하(大蝦), 중하(中蝦), 젓갈용의 소형새우(젓새우) 등으로 나눌 수 있다. 특히 대하(Panulirus japonicus Siebold)는 보리새우과에 속하는 새우로 몸길이가 30 내지 40cm에 이르는 대형새우를 말하며, 맛이 좋으나 먹을 수 있는 부분은 50%에 불과하다. 일반성분으로는 단백질이 18.1%, 지방 0.6%, 탄수화물 0.1%, 회분 1.2%정도를 함유하고 있으며, 비타민 B1, C,칼슘, 엽산 등을 다량 함유하는 고영양 식품이다.Shrimp refers to species belonging to roses (Nagao species) in crustaceans. The body consists of three parts: the head, the abdomen, and the tail. Each body is divided into several parts, each with its own legs. The bark of shrimp is composed of glycoprotein which is a glycoprotein-competing glycoprotein and contains pigment. Depending on its size, it can be divided into large shrimp, middle shrimp, and small shrimp for fermentation. Panulirus japonicus Siebold is a shrimp belonging to the barley shrimp, which is a large shrimp with a body length of 30 to 40 cm. It has a good taste but only 50% of the food is eaten. It contains 18.1% of protein, 0.6% of fat, 0.1% of carbohydrate and 1.2% of ash. It is high nutritional food containing vitamin B1, C, calcium and folic acid.
또한, 전복(全鰒, abalone)은 원시복족목(原始腹足目) 전복과에 딸린 연체동물의 총칭으로, 복족류에 속하며, 한자어로 복(鰒) 또는 포(鮑)라고도 한다. 자산어보에 복어(鰒魚)라 하였고, 본초강목에는 석결명(石決明)이라 하였고 일명 구공라(九孔螺)라고도 쓰고 있다. 껍데기 길이 10cm 이상으로 크고 타원형이다. 나층(螺層:나선 모양으로 감겨져 있는 한 층)은 적으며 뒤쪽으로 치우쳤고 대부분은 체층(體層:껍데기 주둥이에서 한 바퀴 돌아왔을 때의 가장 큰 한 층)으로 되었으며 그 위에 구멍들이 줄지어 위로 솟아 있다. 이 구멍들은 뒤쪽 몇 개를 제외하고는 막혀 있다. 열려 있는 구멍은 출수공(出水孔)이며 배설물도 이 곳으로 내보낸다. 연체(살)는 껍데기로 싸여 있으며 패각근(貝殼筋)에 의해 껍데기에 붙어 있고 그 둘레에 상족돌기(上足突起)가 발달한다. 전복은 옛날부터 식용으로 사용해온 주요 수산물의 하나로 연간 천해에서 어획하는 양은 450M/T에 이르고 양식으로 수확하는 양도 80M/T이나 된다. 이러한 전복에는 단백질, 베타카로틴, 비타민 A, 칼슘, 칼륨 등이 풍부하여 전복죽으로 조리하여 환자식이나 이유식으로 애용되고 있다.Abalone is a generic term for molluscs attached to abalone and abalone. It belongs to gastropods and is also called abalone or abalone in Chinese characters. It is known as a puffer fish in an asset fish bowl, and is called a stone pine stone in the main river gangmyeon and also called a puffer fish (九 孔 螺). Shell length is over 10cm and is large and elliptical. The stratum (spiral layer: one layer wound in a spiral shape) was small and shifted backward, and most of it became a body layer (the largest one layer when it came back one turn from the shell of the shell) have. These holes are blocked except for a few rear ones. The open hole is a water outlet (drain hole), and excreta is also sent here. The delinquent (flesh) is wrapped in a shell, attached to the shell by the shell muscles, and the trunk protuberances develop around the shell. Abalone is one of the major aquatic products that has been used for edible purposes since ancient times, and the amount caught at annual sea level reaches 450M / T, and the amount to be harvested in style is 80M / T. This abalone is rich in protein, beta-carotene, vitamin A, calcium, potassium, etc. It is cooked in a gruel, and is used as a patient formula or baby food.
또한, 생선장은 다양한 어류를 간장에 침지시켜 제조한 장으로서 지역 및 식성에 따라 생선을 선정하여 조리할 수 있다. 일반적으로 사용되는 생선으로는 가자미, 갈치, 돔 등이 있다. 생선의 종류에 따라 유익한 영양성분의 함량이 다소 상이하지만, 일반적으로 칼슘, 나트륨, 마그네슘, 인, 황철, 요오드 등의 함량은 동물의 수십 배에 달한다. In addition, the field of fish can be prepared by immersing various fish in soy sauce and selecting fish according to the area and food quality. Commonly used fish include flounder, hawk, and dome. The contents of beneficial nutrients vary slightly depending on the type of fish, but generally the contents of calcium, sodium, magnesium, phosphorus, iron and iodine are several tens of times those of animals.
우리나라에서는 수산식품으로서 일반적으로 게를 이용한 게장을 주로 만들었지만 요즈음은 전복과 대하 및 생선을 이용하여 전복장, 대하장, 생선장을 만들어 제품화하고 있다.In Korea, seafood using crab is generally used as a seafood, but nowadays, it is made into a product by making an outfit, a large boat, and a fish field using abalone, fish and fish.
그러나, 이러한 게장, 전복장, 대하장, 생선장은 유익한 영양성분을 다량 함유함에도 불구하고 비린내와 같은 수산물 특유의 냄새가 있으며 껍질이 딱딱하여 먹기가 불편하다는 단점이 있어 소비계층의 폭이 넓지 못한 실정이다. However, there is a disadvantage that such crabs, old dresses, Daejangjang, and fish seafood have a characteristic odor of seafood such as fishy smell, and it is inconvenient to eat even though it contains a large amount of beneficial nutrients. to be.
한편, 삼채(Allium Hookeri)는 미얀마가 원산지로 알려져 있으며 인도, 중국 등지에서도 생산되는 식물로서 현지인들에게는 널리 이용되고 있는 식물이며, 우리나라에서는 2011년 시험재배 후 2012년에 전국에 재배되기 시작하였고 어린 인삼의 모양을 하며 세 가지 맛(단맛, 쓴맛, 매운맛)이 난다고 하여 삼채라고 불리고 있다. 뿌리부추라고도 불리는 삼채의 잎과 뿌리에는 각각 필수 아미노산인 발린(valine), 이소류신(isoleucine), 메티오닌(methionine), 트레오닌(threonine), 라이신(lysine), 페닐알라닌(pheny lalanine), 트립토판(trytophan), 히스티딘(histidine)등이 함유되고 있고, 비타민 A 및 비타민 C, 질소, 인산, 철분, 망간, 아연 및 유황의 함유량이 높다. 특히, 유황성분은 통상 마늘보다 6배 이상 삼채에 많이 함유되어 있고, 한국산 삼채의 경우 식이유황이 100g당 700mg 이상 함유되어 있는 것으로 알려져 있으며, 유황냄새 때문에 동물들도 피해간다고 하여 노지 재배시 울타리를 치지 않아도 야생동물의 피해를 받지 않아 재배가 유리한 이점이 있다. 이러한 유황성분의 종류에 있어서도 인삼류에는 베타 황이 주로 함유되어 있는데 삼채에는 알파, 감마, 베타, 델타, 람다, 뮤황과 같은 여러 종류의 유황성분이 복합적으로 함유되어 있다. On the other hand, Allium Hookeri is a plant which is known as Myanmar's origin and is also produced in India and China. It is widely used for locals. In Korea, it is cultivated nationwide in 2012 after trial cultivation in 2011, It has the shape of ginseng, and is called a triple because it has three flavors (sweet, bitter and spicy). The leaves and roots of the tubers, also called root roots, contain essential amino acids valine, isoleucine, methionine, threonine, lysine, pheny lalanine, trytophan, Histidine and the like, and the content of vitamin A and vitamin C, nitrogen, phosphoric acid, iron, manganese, zinc and sulfur is high. In particular, the sulfur content is more than 6 times higher than that of garlic, more than 700 times more than garlic, and Korean Korean triplets are known to contain more than 700mg per 100g of dietary sulfur. Even if you do not hit it, you are not affected by wild animals, so there is an advantage of cultivation. In this kind of sulfur component, ginseng also contains beta sulfur mainly, and various kinds of sulfur components such as alpha, gamma, beta, delta, lambda,
동의보감에서 유황은 「그 성질이 매우 뜨겁고 맛이 시며 독성이 강하나 몸 안의 냉기를 몰아내어 뱃속의 오래된 덩어리와 나쁜 기운을 다스리고 근골을 굳세고 강하게 한다」하였으며 유황은 단독(丹毒)을 풀어준다 하여 만병을 물리치는 명약으로 알려진 불로장생의 선약(仙藥)으로 노인도 젊음을 되찾는다는 회춘의 명약으로 전해질만큼 암과 난치병의 원인이 되는 각종 공해에 대한 해독작용이 탁월한 것으로 알려져 있다.In Sungbok, the sulfur is "very hot, tasty and toxic, but it drives out cold air in the body to regulate old chunks of the stomach and bad auspices, strengthen the muscles, and strengthen the muscles." It is known that it is excellent for detoxification of various pollution which causes cancer and incurable disease because it is transmitted as a sign of rejuvenation that the old man also regains youth by the preemptive medicine (仙药)
삼채에 함유된 천연 식이유황은 콜레스테롤을 억제하여 혈전을 분해함으로써 당뇨, 고지혈증, 혈압저하에 도움을 주며, 유해물질인 활성산소를 감소시키는 강력한 항암작용을 가지며, 염증제거 및 살균작용, 이뇨 및 변비 억제작용, 정자와 침생성 등 양기회복, 아토피, 피부노와 및 각질제거 활성을 가지며, 뼈를 튼튼하게 하고, 탈모를 방지하는 등 여러 가지 효능을 가지고 있다.The natural dietary sulfur contained in the tubers helps to reduce diabetes, hyperlipemia and blood pressure by inhibiting cholesterol by inhibiting cholesterol. It has a strong anti-cancer activity that reduces the harmful substance, active oxygen, and has anti inflammation and sterilization action, diuretic and constipation It has various effects such as inhibitory action, restoration of sperm such as sperm and needle production, atopy, skin nose and exfoliation activity, strengthening of bones, prevention of hair loss.
대한민국 특허출원공개 제10-2014-0038644호에는 삼채 환의 제조방법 및 이로부터 제조된 삼채 환으로서, 삼채를 분말화하여 감미료와 혼합하여 삼채 환을 제조하는 기술을 보고한 바 있으며, 대한민국 특허출원공개 제10-2013-0141834호에서는 삼채를 이용한 건강식품으로서 삼채분말을 여러 가지 기능성 성분인 산수유, 오미자, 마분말과 혼합하여 제조된 삼채 함유 건강식품을 제조하는 기술을 개시하였다.Korean Patent Application Laid-Open No. 10-2014-0038644 discloses a process for producing a triple-bond ring and a method for producing a triple-ring ring by mixing triacylglyle with a sweetener, No. 10-2013-0141834 discloses a technique for producing a health food containing tri-leaf tea, which is prepared by mixing tri-egg powder with various functional ingredients, such as sour milk, omija, and hemp powder,
그러나, 상기 보고된 문헌들은 단지 삼채의 고유효능을 그대로 이용한 식품들일 뿐 삼채를 이용한 다양한 식품 개발은 아직 미비한 실정이다. However, the above-mentioned reports are merely food products using the inherent efficacy of the triple-stick, but the development of various foods using triple-layered ceilings has not yet been completed.
이에 본 발명자들은 게장, 전복장, 대하장, 생선장과 같은 수산물을 이용한 식품 조제시, 수산물 특유의 비린내가 제거되면서 껍질이 연화되어 식용이 간편한 수산식품을 개발하기 위해 계속 연구를 진행하던 중, 수산물을 이용한 식품 제조시 삼채를 첨가함으로써 수산물 특유의 비린내를 제거시킬 수 있을 뿐만 아니라 껍질을 연화시켜 저작활동이 용이하고 껍질에 함유된 기능성 성분까지 섭취할 수 있으며, 삼채 고유의 매운맛도 감소시킬 수 있다는 사실을 발견함으로써 본 발명을 완성하였다. Therefore, the inventors of the present invention have conducted researches to develop marine foods which have softened shells and are easy to be edible when marine-specific fishy marine products are removed during preparation of foods using marine products such as goatskin, full dress, It is possible not only to remove the fishy fish-specific fishy ingredients by adding the watery mildew, but also to soften the skin to facilitate chewing activity, to take the functional ingredient contained in the shell, and to reduce the pungent taste The present invention has been accomplished by discovering the facts.
따라서, 본 발명에서 해결하고자 하는 기술적 과제는 삼채를 함유하는 수산식품을 제공하기 위한 것이다.Accordingly, a technical problem to be solved by the present invention is to provide a fish food containing a trifoliate.
본 발명에서 해결하고자 하는 다른 기술적 과제는 삼채를 이용하여 삼채 함유 수산식품을 제조하는 방법을 제공하기 위한 것이다. Another technical problem to be solved by the present invention is to provide a method for producing a triple-pleated marine aquaculture product by using a triple sheath.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 삼채를 함유하는 것을 특징으로 하는 삼채 함유 수산식품을 제공한다.In order to solve the above-mentioned technical problem, the present invention provides a triangular fishery food comprising a triplex.
상기한 다른 기술적 과제를 해결하기 위하여, 본 발명에서는 삼채를 이용하여 삼채 함유 수산식품을 제조하는 방법을 제공한다.In order to solve the above-mentioned other technical problems, the present invention provides a method for producing a triple seasoned fishery food using a triple sheath.
바람직하게, 본 발명에서 수산식품으로는 간장게장, 전복장, 대하장 및 생선장을 예로 들 수 있으나, 이에 제한되는 것은 아니다.Preferably, the fish food in the present invention includes, but is not limited to, soy sauces, full dresses, large bowls, and fish sauces.
바람직하게, 본 발명의 하나의 실시양태에서는 하기 단계를 포함하는 것을 특징으로 하는 삼채를 이용하여 수산식품을 제조하는 방법을 제공한다:Preferably, in one embodiment of the present invention, there is provided a method of preparing aquaculture food using a tub, characterized in that it comprises the following steps:
(S1) 삼채를 세척한 다음, 이물질을 제거하는 단계;(S1) washing the trash, and then removing the foreign matter;
(S2) 상기 준비된 삼채와 간장, 마늘, 고추, 물엿, 생강, 계피, 양파 및 물을 혼합한 다음 60 내지 100℃에서 가열하는 단계;(S2) mixing the prepared triangle with the soy sauce, garlic, pepper, syrup, ginger, cinnamon, onion and water, followed by heating at 60 to 100 캜;
(S3) 상기 가열된 삼채 함유 간장액을 상온에서 냉각시킨 다음, 불순물을 제거하는 단계;(S3) cooling the heated triacylglycerol solution at room temperature, and then removing the impurities;
(S4) 수산물을 세척한 다음, 상기 제조된 삼채 함유 간장액에 침지시켜 1 내지 2일간 1차 숙성시키는 단계;(S4) washing the aquatic products, immersing them in the prepared three-leaf-containing soy sauce solution, and first aging for 1 to 2 days;
(S5) 상기 숙성된 간장액으로부터 간장만을 건져낸 다음 삼채 추출물을 첨가하여 가열하는 단계;(S5) extracting only soy sauce from the aged soy sauce liquid, and then adding and heating a triple extract;
(S6) 상기 가열된 간장액을 상온에서 냉각시킨 다음, 상기 단계 (S5)에서 남은 수산물을 다시 침지시켜 1 내지 2일간 2차 숙성시키는 단계;(S6) cooling the heated soy sauce liquid at room temperature, re-immersing the remaining aquatic products in the step (S5), and secondary aging for 1 to 2 days;
(S7) 상기 숙성된 간장액으로부터 다시 간장만을 건져내고 향신료를 첨가하여 가열하는 단계;(S7) extracting soy sauce again from the aged soy sauce solution, adding spice and heating;
(S8) 상기 가열된 간장을 2 내지 3일간 숙성시키는 단계; 및(S8) aging the heated soy sauce for 2 to 3 days; And
(S9) 상기 숙성된 간장액에 상기 단계 (S7)에서 남은 수산물과 함께 생삼채를 가하여 3 내지 6일 동안 숙성시키는 단계.(S9) aging the aged liver juice with fresh seaweed along with the aquatic products left in step (S7) and aging for 3 to 6 days.
본 발명의 삼채 함유 수산식품의 제조방법에서, 단계 (S2)에서 삼채는 생삼채 그대로 사용하거나 건조하여 분말화하여 사용할 수 있다. 삼채의 잎, 뿌리 및 뇌두 부분을 모두 사용할 수 있으며, 바람직하게는 삼채 잎, 뿌리 및 뇌두를 1 : 4 : 3 내지 1 : 6: 5의 중량비, 더욱 바람직하게는 1 : 5 : 4의 중량비로 혼합하여 사용할 수 있다. In the method for producing a fish delicately cooked marine food of the present invention, in the step (S2), the triplex may be used as it is or may be dried and pulverized. The leaves, roots and head parts of the trichomes can be used. Preferably, the trilobate leaves, roots and root heads are mixed at a weight ratio of 1: 4: 3 to 1: 6: 5, more preferably 1: 5: Can be mixed and used.
일반적으로 삼채를 이용한 모든 요리재료에는 주로 잎과 뿌리를 이용하는데 꽃대는 샐러드, 뇌두는 종자로 사용하는데, 본 발명에서는 유황 성분이 가장 함유 되어 있는 뇌두 부분을 사용함으로써 유익한 유황의 효능을 그대로 이용할 수 있다. 통상 삼채는 3월달에 식재를 하면 5~6월달에 잎이 올라오게 되고, 처음에 자란 1~2번의 잎이 가장 약성이 강하다. 이후 5~6월달이 지나면 약성이 뿌리로 내려가게 되고, 이어서 뇌두(종근)부분이 유황이 가장 강하게 된다. 따라서, 상기 삼채의 잎, 뿌리 및 뇌두의 혼합비율을 벗어날 경우 목적하는 유황성분이 소량 함유될 우려가 있다. Generally, all the cooking materials using the triple-helix are mainly used for leaves and roots, while the pedicel is used for salads and the head is used for seeds. In the present invention, the beneficial sulfur effect can be utilized have. Usually, when the plant is planted in March, the leaves will come up in May ~ June, and the first or second leaves that are grown at the beginning are most vulnerable. After 5 ~ 6 months, weakness descends to the root, followed by the strongest part of the head (the root). Therefore, when the blending ratio of the leaves, roots, and head of the triplex is out of the range, a small amount of a desired sulfur component may be contained.
본 발명의 삼채 함유 수산식품의 제조방법에서, 단계 (S2)에서는 간장 100 중량부에 대하여 삼채 0.05 내지 10 중량부, 마늘 0.05 내지 10 중량부, 고추 0.05 내지 10 중량부, 물엿 15 내지 25 중량부, 생강 0.005 내지 0.1 중량부, 계피 0.005 내지 0.1 중량부, 양파 0.05 내지 10 중량부 및 물 15 내지 25 중량부를 첨가하며, 더욱 바람직하게는 간장 100 중량부에 대하여 삼채 10 중량부, 마늘 0.1 중량부, 고추 0.1 중량부, 물엿 20 중량부, 생강 0.01 중량부, 계피 0.01 중량부, 양파 0.1 중량부 및 물 20 중량부의 양으로 사용할 수 있다.In step (S2), 0.05 to 10 parts by weight of triplets, 0.05 to 10 parts by weight of garlic, 0.05 to 10 parts by weight of red pepper and 15 to 25 parts by weight of starch are added to 100 parts by weight of soy sauce, 0.005 to 0.1 part by weight of ginger, 0.005 to 0.1 part by weight of cinnamon, 0.05 to 10 parts by weight of onion and 15 to 25 parts by weight of water are added. More preferably, 10 parts by weight of triplets and 0.1 part by weight of garlic , Pepper 0.1 part, syrup 20 part, ginger 0.01 part, cinnamon 0.01 part, onion 0.1 part and water 20 parts by weight.
이 때 삼채를 0.05 중량부 미만의 양으로 사용할 경우 삼채로 인한 효과, 즉 비린내 제거 효과 및 껍질 연화 효과를 수득할 수 없으며, 10 중량부 초과의 양으로 사용할 경우에는 삼채 고유의 매운 맛이 강해져 오히려 기호도를 저하시킬 우려가 있다. In this case, when the trihydrate is used in an amount less than 0.05 part by weight, the effect due to the triangular shape, that is, the effect of removing the fishy inside and the effect of softening the shell, can not be obtained. When the trihydrate is used in an amount exceeding 10 parts by weight, The degree of preference may be lowered.
상기 가열단계는 60 내지 100℃, 바람직하게는 70 내지 80℃에서 수행하는 것이 바람직하다. 가열온도가 60℃ 미만일 경우 삼채의 추출이 불충분하며, 가열온도가 100℃를 초과할 경우 삼채의 유용한 유황성분이 증발되어 감소되는 문제점이 있다. The heating step is preferably carried out at 60 to 100 ° C, preferably at 70 to 80 ° C. If the heating temperature is less than 60 ° C, the extraction of the triplets is insufficient, and if the heating temperature exceeds 100 ° C, useful sulfur components of the triplet are evaporated and reduced.
상기 가열공정은 간장이 끓어 넘치면 바로 가열을 정지시킨 다음 상온에서 냉각시키는 것이 바람직하다.In the heating step, it is preferable to stop heating immediately after boiling the soy sauce, and then cool it at room temperature.
본 발명의 삼채 함유 수산식품의 제조방법에서, 단계 (S4)에서 숙성단계는 1 내지 2℃에서 수행하는 것이 바람직하다. In the method for producing a triangular-fried aquatic food of the present invention, the aging step in step (S4) is preferably performed at 1 to 2 캜.
본 발명의 삼채 함유 수산식품의 제조방법에서, 단계 (S5)에서 사용하는 삼채 추출물은 (1) 삼채를 세척한 다음 이물질을 제거하는 단계; 및 (2) 상기 준비된 삼채와 물을 2:1 내지 2:1의 중량비로 혼합하여 60 내지 100℃에서 1 내지 3일 동안 가열하는 단계를 포함하는 방법에 따라 제조할 수 있다. 이 때 가열을 중탕기를 사용하여 수행하는 것이 바람직하다. In the method for producing a triptych-containing marine food of the present invention, the tubular extract used in step (S5) comprises (1) washing the tub and then removing the foreign matter; And (2) mixing the prepared triplets and water in a weight ratio of 2: 1 to 2: 1 and heating at 60 to 100 ° C for 1 to 3 days. At this time, it is preferable to carry out the heating by using a steamer.
상기 단계 (S5)에서 가열단계는 60 내지 100℃, 바람직하게는 70 내지 80℃에서 수행하는 것이 바람직하다. 가열온도가 60℃ 미만일 경우 삼채의 추출이 불충분하며, 가열온도가 100℃를 초과할 경우 삼채의 유용한 유황성분이 증발되어 감소되는 문제점이 있다. 이 때 소량의 물을 첨가하여 가열하며, 1 내지 3일 동안 가열을 수행하는 것이 바람직하다.In the step (S5), the heating step is preferably performed at 60 to 100 ° C, preferably at 70 to 80 ° C. If the heating temperature is less than 60 ° C, the extraction of the triplets is insufficient, and if the heating temperature exceeds 100 ° C, useful sulfur components of the triplet are evaporated and reduced. At this time, it is preferable to add a small amount of water, heat it, and conduct heating for 1 to 3 days.
상기 제조된 삼채 추출물은 간장 100 중량부에 대하여 0.1 내지 10 중량부의 양으로 사용할 수 있다. The above-described triple-leaf extract may be used in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of soy sauce.
본 발명의 삼채 함유 수산식품의 제조방법에서, 단계 (S6)에서 숙성단계는 1 내지 2℃에서 수행하는 것이 바람직하다. In the method for producing the triangular-fried aquaculture of the present invention, the aging step in step (S6) is preferably carried out at 1-2 deg.
본 발명의 삼채 함유 수산식품의 제조방법에서, 단계 (S9)에서 첨가되는 생삼채는 삼채의 뿌리 및 잎을 사용하며, 이 때 삼채는 간장 100 중량부를 기준으로 하여 0.1 내지 10 중량부의 양으로 사용할 수 있다.In the method for manufacturing a fishery product containing triangles according to the present invention, the roots and leaves of the triplex are used as the raw ginseng to be added in the step (S9), wherein the triplex is used in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the soy sauce have.
본 발명의 삼채를 함유하는 수산식품에는 삼채를 유효성분으로 하면서, 통상으로 사용될 수 있는 임의의 추가성분, 예를 들어, 월계수, 통후추 등을 추가로 첨가할 수 있으며, 이들 추가성분의 종류 및 양에 있어서는 어떠한 제한도 없다.In the fish food containing the triplex of the present invention, it is possible to additionally add any additional components that can be used normally, for example, laurel water, roots, and the like, while using the triple as an active ingredient. There is no limitation.
이와 같이, 본 발명에 따라 삼채를 이용하여 제조된 수산식품은 수산물 특유의 비린내를 제거할 수 있으며, 수산물의 껍질을 연화시켜 껍질에 함유된 영양분까지 식용할 수 있을 뿐만 아니라 저작활동이 용이해지는 이점이 있다. 또한, 장류와 혼합되어 삼채 고유의 매운 맛이 감소되고 단맛이 증진되어 기호도가 크게 증대될 수 있다. As described above, the fish food produced by using the triplex according to the present invention is capable of removing the fishy fish-specific intestinal inflammation, softening the shell of the fishery product so that the nutrients contained in the shell can be edible, . In addition, the pungent taste mixed with the sweet potatoes is reduced and the sweet taste is increased, and the preference degree can be greatly increased.
이와 같이, 본 발명에 따라 삼채를 이용하여 제조된 수산식품, 즉, 간장게장, 전복장, 대하장, 생선장은 수산물 특유의 비린내가 제거되고, 수산물의 껍질이 연화되어 껍질에 함유된 영양분까지 식용할 수 있을 뿐만 아니라 저작활동이 용이해지는 이점이 있다. 또한, 장류와 혼합되어 삼채 고유의 매운 맛이 감소되고 단맛이 증진되어 기호도가 크게 증대될 수 있다. 따라서, 삼채의 유용한 기능성 성분이 가미된 간장게장, 전복장, 대하장, 생선장은 건강에 유익한 웰빙식품으로 남녀노소 모두가 즐길 수 있는 기능성 식품으로 유용하게 이용될 수 있을 것으로 기대된다. As described above, according to the present invention, the marine products produced by using the trichome, that is, the soy sauce crab, the full dress, the large crab, and the fish crab are removed from the seaweed peculiar to the marine products and the marine products are softened, But also has the advantage of facilitating authoring activities. In addition, the pungent taste mixed with the sweet potatoes is reduced and the sweet taste is increased, and the preference degree can be greatly increased. Therefore, it is expected that the soy sauce pasteurized with the useful functional ingredient of the syrup, the full dress, the large sashimi, and the fish sauce will be useful as a functional food which can be enjoyed by both sexes.
본 명세서에 첨부되는 다음의 도면들은 본 발명의 바람직한 실시예를 예시하는 것이며, 전술한 발명의 내용과 함께 본 발명의 기술사상을 더욱 이해시키는 역할을 하는 것이므로, 본 발명은 그러한 도면에 기재된 사항에만 한정되어 해석되어서는 아니 된다.
도 1은 본 발명의 하나의 실시양태에 따른 삼채 함유 간장게장의 제조방법을 도식화한 것이다.
BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic representation of a method of making a three-packed soy sauce paste according to one embodiment of the present invention.
이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.
<실시예 1> 삼채 함유 간장게장의 제조 <Example 1> Preparation of soy sauce-containing soy sauce
삼채의 잎, 뿌리 및 뇌두 부분을 채취하여 세척한 다음 이물질을 제거하였다.Leaves, roots and head parts of the trichomes were collected, washed, and then debris was removed.
삼채 잎, 뿌리 및 뇌두를 1:5:4 중량비로 혼합한 삼채 10 중량부, 간장 100 중량부, 마늘 0.1 중량부, 고추 0.1 중량부, 물엿 20 중량부, 생강 0.01 중량부, 계피 0.01 중량부 및 양파 0.1 중량부를 혼합하여 80℃에서 가열하다가 간장이 끓으면서 넘치기 시작하면 불을 끄고 상온에서 식혔다. 이어서, 식힌 삼채 함유 간장액에서 잔류물을 건져내고 불순물을 제거하였다. 10 parts by weight of a mixture of three kinds of leaves, roots and rootheads mixed at a weight ratio of 1: 5: 4, 100 parts by weight of soy sauce, 0.1 parts by weight of garlic, 0.1 part by weight of pepper, 20 parts by weight of starch syrup, 0.01 parts by weight of ginger, And 0.1 part by weight of onion were mixed and heated at 80 캜. When the soy sauce boiled and overflowed, it was turned off and cooled at room temperature. Subsequently, the residue was taken out from the cooled triple-layered soy sauce liquid and the impurities were removed.
한편, 살아있는 게를 입수하여 세척한 다음, 이물질을 제거한 후 상기 제조된 삼채 함유 간장에 침지시켜 1 내지 2℃에서 1일간 1차 숙성시켰다.On the other hand, live crabs were obtained and washed, and after removing the foreign substances, they were immersed in the prepared trivalent soy sauce and first aged at 1 to 2 ° C for 1 day.
또한, 삼채를 세척하고 이물질을 제거한 다음, 잎, 뿌리 및 뇌두를 1:5:4의 중량비로 혼합한 다음, 삼채와 물을 2:1의 중량비로 혼합하여 80℃에서 3일 동안 가열하여 삼채 추출물을 수득하였다. The leaves, roots and rootheads were mixed at a weight ratio of 1: 5: 4, and then the mixture was mixed at a weight ratio of 2: 1. The mixture was heated at 80 ° C for 3 days, An extract was obtained.
이어서, 상기 숙성된 간장을 건져낸 다음, 제조된 삼채 추출물을 간장 100 중량부에 대하여 1 중량부의 양으로 첨가하여 80℃에서 1일 동안 가열한 다음 상온에서 식히고, 게를 다시 침지시켜 1일간 2차 숙성시켰다.Subsequently, the aged soy sauce was removed, and then the resulting tubular extract was added in an amount of 1 part by weight based on 100 parts by weight of soy sauce, heated at 80 ° C for 1 day, cooled at room temperature, re-immersed in crab, Aged.
이후, 숙성된 간장을 다시 건져내어 향신료를 가하고 80℃에서 1일 동안 가열한 다음 3일간 숙성시켰다. 숙성된 간장에 게와 삼채 뿌리와 잎을 혼합하여 간장 100 중량부에 대하여 1 중량부의 양으로 가하여 3일 동안 숙성시켜 삼채 함유 간장게장을 수득하였다.
Then, the aged soy sauce was again taken out, spices were added, and the mixture was heated at 80 ° C for 1 day and aged for 3 days. The aged soy sauce was mixed with yellow crab root and leaf in an amount of 1 part by weight based on 100 parts by weight of soy sauce and aged for 3 days to obtain a three-season soy sauce soy sauce.
<실시예 2> 삼채 함유 전복장의 제조Example 2: Production of triple shear layer
삼채의 잎, 뿌리 및 뇌두 부분을 채취하여 세척한 다음 이물질을 제거하였다.Leaves, roots and head parts of the trichomes were collected, washed, and then debris was removed.
삼채 잎, 뿌리 및 뇌두를 1:5:4 중량비로 혼합한 삼채 10 중량부, 간장 100 중량부, 마늘 0.1 중량부, 고추 0.1 중량부, 물엿 20 중량부, 생강 0.01 중량부, 계피 0.01 중량부 및 양파 0.1 중량부를 혼합하여 80℃에서 가열하다가 간장이 끓으면서 넘치기 시작하면 불을 끄고 상온에서 식혔다. 이어서, 식힌 삼채 함유 간장액에서 잔류물을 건져내고 불순물을 제거하였다. 10 parts by weight of a mixture of three kinds of leaves, roots and rootheads mixed at a weight ratio of 1: 5: 4, 100 parts by weight of soy sauce, 0.1 parts by weight of garlic, 0.1 part by weight of pepper, 20 parts by weight of starch syrup, 0.01 parts by weight of ginger, And 0.1 part by weight of onion were mixed and heated at 80 캜. When the soy sauce boiled and overflowed, it was turned off and cooled at room temperature. Subsequently, the residue was taken out from the cooled triple-layered soy sauce liquid and the impurities were removed.
한편, 살아있는 전복을 입수하여 세척한 다음, 이물질을 제거한 후 상기 제조된 삼채 함유 간장에 침지시켜 1 내지 2℃에서 1일간 1차 숙성시켰다.On the other hand, living abalone was obtained and washed. Then, the foreign substance was removed, and then immersed in the prepared trivalent soy sauce, and then primary aged at 1 to 2 ° C for 1 day.
또한, 삼채를 세척하고 이물질을 제거한 다음, 잎, 뿌리 및 뇌두를 1:5:4의 중량비로 혼합한 다음, 삼채와 물을 2:1의 중량비로 혼합하여 80℃에서 3일 동안 가열하여 삼채 추출물을 수득하였다. The leaves, roots and rootheads were mixed at a weight ratio of 1: 5: 4, and then the mixture was mixed at a weight ratio of 2: 1. The mixture was heated at 80 ° C for 3 days, An extract was obtained.
이어서, 상기 숙성된 간장을 건져낸 다음, 제조된 삼채 추출물을 간장 100 중량부에 대하여 1 중량부의 양으로 첨가하여 80℃에서 1일 동안 가열한 다음 상온에서 식히고, 전복을 다시 침지시켜 1일간 2차 숙성시켰다.Subsequently, the aged liver was removed, and then the resulting tubular extract was added in an amount of 1 part by weight based on 100 parts by weight of soy sauce. The resulting mixture was heated at 80 캜 for 1 day, cooled at room temperature, Aged.
이후, 숙성된 간장을 다시 건져내어 향신료를 가하고 80℃에서 1일 동안 가열한 다음 3일간 숙성시켰다. 숙성된 간장에 전복과 삼채 뿌리와 잎을 혼합하여 간장 100 중량부에 대하여 1 중량부의 양으로 가하여 3일 동안 숙성시켜 삼채 함유 전복장을 수득하였다.
Then, the aged soy sauce was again taken out, spices were added, and the mixture was heated at 80 ° C for 1 day and aged for 3 days. The ripened soy sauce was mixed with abalone, triplex root and leaf, added in an amount of 1 part by weight based on 100 parts by weight of soy sauce, and aged for 3 days to obtain a triple-layered dress.
<실시예 3> 삼채 함유 대하장의 제조≪ Example 3 &
삼채의 잎, 뿌리 및 뇌두 부분을 채취하여 세척한 다음 이물질을 제거하였다.Leaves, roots and head parts of the trichomes were collected, washed, and then debris was removed.
삼채 잎, 뿌리 및 뇌두를 1:5:4 중량비로 혼합한 삼채 10 중량부, 간장 100 중량부, 마늘 0.1 중량부, 고추 0.1 중량부, 물엿 20 중량부, 생강 0.01 중량부, 계피 0.01 중량부 및 양파 0.1 중량부를 혼합하여 80℃에서 가열하다가 간장이 끓으면서 넘치기 시작하면 불을 끄고 상온에서 식혔다. 이어서, 식힌 삼채 함유 간장액에서 잔류물을 건져내고 불순물을 제거하였다. 10 parts by weight of a mixture of three kinds of leaves, roots and rootheads mixed at a weight ratio of 1: 5: 4, 100 parts by weight of soy sauce, 0.1 parts by weight of garlic, 0.1 part by weight of pepper, 20 parts by weight of starch syrup, 0.01 parts by weight of ginger, And 0.1 part by weight of onion were mixed and heated at 80 캜. When the soy sauce boiled and overflowed, it was turned off and cooled at room temperature. Subsequently, the residue was taken out from the cooled triple-layered soy sauce liquid and the impurities were removed.
한편, 살아있는 대하를 입수하여 세척한 다음, 이물질을 제거한 후 상기 제조된 삼채 함유 간장에 침지시켜 1 내지 2℃에서 1일간 1차 숙성시켰다.On the other hand, living algae were obtained and washed. Then, the algae were removed and immersed in the prepared three-leaf-containing soy sauce, and then primary aged at 1 to 2 ° C for 1 day.
또한, 삼채를 세척하고 이물질을 제거한 다음, 잎, 뿌리 및 뇌두를 1:5:4의 중량비로 혼합한 다음, 삼채와 물을 2:1의 중량비로 혼합하여 80℃에서 3일 동안 가열하여 삼채 추출물을 수득하였다. The leaves, roots and rootheads were mixed at a weight ratio of 1: 5: 4, and then the mixture was mixed at a weight ratio of 2: 1. The mixture was heated at 80 ° C for 3 days, An extract was obtained.
이어서, 상기 숙성된 간장을 건져낸 다음, 제조된 삼채 추출물을 간장 100 중량부에 대하여 1 중량부의 양으로 첨가하여 80℃에서 1일 동안 가열한 다음 상온에서 식히고, 대하를 다시 침지시켜 1일간 2차 숙성시켰다.Subsequently, the aged liver was removed, and then the resulting tubular extract was added in an amount of 1 part by weight based on 100 parts by weight of soy sauce. The resulting mixture was heated at 80 ° C for 1 day, cooled at room temperature, re- Aged.
이후, 숙성된 간장을 다시 건져내어 향신료를 가하고 80℃에서 1일 동안 가열한 다음 3일간 숙성시켰다. 숙성된 간장에 대하와 삼채 뿌리와 잎을 혼합하여 간장 100 중량부에 대하여 1 중량부의 양으로 가하여 3일 동안 숙성시켜 삼채 함유 대하장을 수득하였다.
Then, the aged soy sauce was again taken out, spices were added, and the mixture was heated at 80 ° C for 1 day and aged for 3 days. The aged soy sauce was mixed with three root roots and leaves in an amount of 1 part by weight based on 100 parts by weight of soy sauce, and aged for 3 days to obtain a triad-containing large root.
<실시예 4> 삼채 함유 생선장(옥돔장)의 제조<Example 4> Preparation of fish trough (oak)
삼채의 잎, 뿌리 및 뇌두 부분을 채취하여 세척한 다음 이물질을 제거하였다.Leaves, roots and head parts of the trichomes were collected, washed, and then debris was removed.
삼채 잎, 뿌리 및 뇌두를 1:5:4 중량비로 혼합한 삼채 10 중량부, 간장 100 중량부, 마늘 0.1 중량부, 고추 0.1 중량부, 물엿 20 중량부, 생강 0.01 중량부, 계피 0.01 중량부 및 양파 0.1 중량부를 혼합하여 80℃에서 가열하다가 간장이 끓으면서 넘치기 시작하면 불을 끄고 상온에서 식혔다. 이어서, 식힌 삼채 함유 간장액에서 잔류물을 건져내고 불순물을 제거하였다. 10 parts by weight of a mixture of three kinds of leaves, roots and rootheads mixed at a weight ratio of 1: 5: 4, 100 parts by weight of soy sauce, 0.1 parts by weight of garlic, 0.1 part by weight of pepper, 20 parts by weight of starch syrup, 0.01 parts by weight of ginger, And 0.1 part by weight of onion were mixed and heated at 80 캜. When the soy sauce boiled and overflowed, it was turned off and cooled at room temperature. Subsequently, the residue was taken out from the cooled triple-layered soy sauce liquid and the impurities were removed.
한편, 옥돔을 입수하여 세척한 다음, 내장을 제거한 후 상기 제조된 삼채 함유 간장에 침지시켜 1 내지 2℃에서 1일간 1차 숙성시켰다.On the other hand, the pomegranate was obtained, washed, and then the pomegranate was removed. Then, the pomegranate was immersed in the prepared pomegranate-containing soy sauce and aged at 1 to 2 ° C for 1 day.
또한, 삼채를 세척하고 이물질을 제거한 다음, 잎, 뿌리 및 뇌두를 1:5:4의 중량비로 혼합한 다음, 삼채와 물을 2:1의 중량비로 혼합하여 80℃에서 3일 동안 가열하여 삼채 추출물을 수득하였다. The leaves, roots and rootheads were mixed at a weight ratio of 1: 5: 4, and then the mixture was mixed at a weight ratio of 2: 1. The mixture was heated at 80 ° C for 3 days, An extract was obtained.
이어서, 상기 숙성된 간장을 건져낸 다음, 제조된 삼채 추출물을 간장 100 중량부에 대하여 1 중량부의 양으로 첨가하여 80℃에서 1일 동안 가열한 다음 상온에서 식히고, 옥돔을 다시 침지시켜 1일간 2차 숙성시켰다.Subsequently, the aged soy sauce was removed, and then the resulting tubular extract was added in an amount of 1 part by weight based on 100 parts by weight of soy sauce, heated at 80 ° C for 1 day, cooled at room temperature, Aged.
이후, 숙성된 간장을 다시 건져내어 향신료를 가하고 80℃에서 1일 동안 가열한 다음 3일간 숙성시켰다. 숙성된 간장에 옥돔과 삼채 뿌리와 잎을 혼합하여 간장 100 중량부에 대하여 1 중량부의 양으로 가하여 3일 동안 숙성시켜 삼채 함유 옥돔장을 수득하였다.
Then, the aged soy sauce was again taken out, spices were added, and the mixture was heated at 80 ° C for 1 day and aged for 3 days. The ripened soy sauce was admixed with 1 part by weight per 100 parts by weight of soy sauce, and the mixture was aged for 3 days to obtain a triple-seeded oak domesticated field.
<실시예 5>≪ Example 5 >
마지막 단계인 숙성공정을 6일 동안 수행하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 삼채 함유 간장게장을 제조하였다.
A three-seasoned soy sauce paste was prepared in the same manner as in Example 1, except that the last stage of the aging process was carried out for 6 days.
<실시예 6>≪ Example 6 >
마지막 단계인 숙성공정을 20일 동안 수행하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 삼채 함유 간장게장을 제조하였다.
A three-seasoned soy sauce paste was prepared in the same manner as in Example 1, except that the last stage of the aging process was carried out for 20 days.
<실시예 7>≪ Example 7 >
마지막 단계인 숙성공정을 23일 동안 수행하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 삼채 함유 간장게장을 제조하였다.
A three-seasoned soy sauce paste was prepared in the same manner as in Example 1, except that the last stage of the ripening process was carried out for 23 days.
<비교예 1>≪ Comparative Example 1 &
삼채를 이용하지 않고 일반적인 방법으로 간장게장을 제조하여 3일 동안 숙성시켰다.
Soybean paste was prepared by a general method without using a triple pan, and aged for 3 days.
<비교예 2>≪ Comparative Example 2 &
삼채를 이용하지 않고 일반적인 방법으로 간장게장을 제조하여 6일 동안 숙성시켰다.
Soybean paste was prepared by the usual method without using a triple pan, and aged for 6 days.
<비교예 3>≪ Comparative Example 3 &
삼채를 이용하지 않고 일반적인 방법으로 간장게장을 제조하여 20일 동안 숙성시켰다.
Soybean paste was prepared by the usual method without using a triple pan, and aged for 20 days.
<비교예 4>≪ Comparative Example 4 &
삼채를 이용하지 않고 일반적인 방법으로 간장게장을 제조하여 23일 동안 숙성시켰다.
Soybean paste was prepared by a general method without using a trifoliate and aged for 23 days.
<시험예 1> 관능검사≪ Test Example 1 >
상기 실시예 1 및 5에서 제조된 삼채 함유 간장게장 및 비교예 1 및 2에서 제조된 일반 간장게장의 색, 향, 맛(짠맛), 질감 및 전반적 기호도에 대해 관능적인 품질평가를 실시하였다. 본 식품의 관능적 식별 능력이 있는 관능검사요원 15명을 선정하여 관능적 품질의 평가 척도는 9점 채점법(9점: 아주 좋다, 7점: 좋다, 5점: 보통이다, 3점: 조금 나쁘다, 1점: 아주 나쁘다)으로 하였다. 관능검사 결과는 ANOVA를 이용하여 5% 수준에서 Duncan's multiple range test에 의해 각 시료간의 유의적인 차이를 검증하였다. 그 결과는 하기 표 1(평균값±표준편차)에 나타내었다.
Sensory quality evaluation was performed on the color, flavor, taste (salty taste), texture and overall acceptability of the common soy sauce paste prepared in Examples 1 and 5 and the common soy sauce paste prepared in Comparative Examples 1 and 2. The sensory quality evaluation scale of the sensory quality test was 15 points (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly worse, 1 point) Point: very bad). The sensory test results were verified by Duncan 's multiple range test at 5% level using ANOVA. The results are shown in Table 1 (mean value + standard deviation).
상기 표 1에서 보듯이, 짠맛, 색상, 향 및 질감 면에서 본 발명에 따라 제조된 실시예 1 및 5의 삼채 함유 간장게장에서 우수한 결과가 나왔다. 특히 짠맛 및 향 평가에서 보듯이, 실시예 1 및 5의 간장게장이 짠맛이 감소되고 비린내 제거효과가 우수한 것을 확인할 수 있었다. 또한, 본 발명의 삼채 함유 간장게장에 있어서 전반적으로 3일 숙성시킨 간장게장 보다는 6일 숙성시킨 간장게장이 우수한 관능평가 결과를 수득하였음을 알 수 있다. As shown in Table 1 above, excellent results were obtained in the three-kind soy sauce varieties of Examples 1 and 5 prepared according to the present invention in terms of salty taste, color, flavor and texture. Especially, as shown in the evaluation of the salty taste and the flavor, it was confirmed that the salty taste of the soy sauce varieties of Examples 1 and 5 was reduced and the fish smelling effect was excellent. In addition, it can be seen that the soy sauces containing the triplets of the present invention were generally aged for 6 days rather than the soy sauces aged for 3 days.
상기 평가에서 같은 줄에 영문의 위첨자가 같으면 통계학적으로 유의성이 없다(95% 유의성)는 것을 의미한다.
In the above evaluation, the same superscript in the same line means that there is no statistical significance (95% significance).
<시험예 2> 경도 시험≪ Test Example 2 > Hardness test
상기 실시예 6 및 7에서 제조된 삼채 함유 간장게장 및 비교예 3 및 4에서 제조된 일반 간장게장의 게의 껍질에 대한 경도시험을 실시하였다. Hardness tests were carried out on the crab shells of the three-seasoned soy sauce varieties prepared in Examples 6 and 7 and the common soy sauces prepared in Comparative Examples 3 and 4.
Rheometer(Sun compact 100, Sun Scientific, Japan)를 이용하여 strength(강도), hardness(경도), yield point(항복치: 탄력성을 잃는 점-용수철을 어느 정도 힘까지 가하면 탄력성을 잃지 않고 다시 복원된다. 그러나 어떤 힘 이상을 가하면 복원되지 않는데 이때 복원되지 않을 시점의 힘을 의미)를 측정하였다. 동일 두께의 게 등껍질에 No.4으로 4회 반복하여 5마리에 대하여 시험하였다. 그 결과는 하기 표 2(평균값±표준편차, n=20)에 나타내었다.Using the Rheometer (Sun compact 100, Sun Scientific, Japan), the strength, hardness, and yield point are lost and the spring is restored without sacrificing elasticity. However, it is not restored by applying more than one force, which means the force at the point of time not to be restored). Repeated four times with No. 4 on crab shells of the same thickness and tested for 5 dogs. The results are shown in Table 2 (mean value ± standard deviation, n = 20).
상기 표 2에서 보듯이, 본 발명에 따라 제조된 실시예 6 및 7의 삼채 함유 간장게장의 껍질은 비교예 3 및 4의 간장게장의 게 껍질보다 연화되어 강도, 경도 및 항복치가 낮은 값을 나타내는 것을 알 수 있었다.
As shown in the above Table 2, the shells of the triplet-containing soy sauce varieties of Examples 6 and 7 prepared according to the present invention were softer than the crab shells of the soy sauces of Comparative Examples 3 and 4, and showed lower values of strength, hardness and yield value .
<시험예 3> 유리 아미노산 분석≪ Test Example 3 > Free amino acid analysis
상기 실시예 1 및 5에서 제조된 삼채 함유 간장게장 및 비교예 1 및 2에서 제조된 일반 간장게장의 유리 아미노산을 분석하여 그 결과를 하기 표 3에 나타내었다.The free amino acids of the three-rowed soybean paste prepared in Examples 1 and 5 and the common soybean paste prepared in Comparative Examples 1 and 2 were analyzed and the results are shown in Table 3 below.
상기 표 3에서 보듯이, 본 발명에 따라 제조된 실시예 1 및 5의 삼채 함유 간장게장이 비교예 1 및 2의 간장게장보다 거의 모든 아미노산을 높은 함량으로 함유하는 것으로 나타났다.
As shown in the above Table 3, it was found that the three-kind soy sauce varieties of Examples 1 and 5 prepared according to the present invention contained almost all the amino acids higher than the soy sauce varieties of Comparative Examples 1 and 2.
이와 같이, 본 발명에 따라 삼채를 이용하여 제조된 수산식품, 즉, 간장게장, 전복장, 대하장, 생선장은 수산물 특유의 비린내가 제거되고, 수산물의 껍질이 연화되어 껍질에 함유된 영양분까지 식용할 수 있을 뿐만 아니라 저작활동이 용이해지는 이점이 있다. 또한, 장류와 혼합되어 삼채 고유의 매운 맛이 감소되고 단맛이 증진되어 기호도가 크게 증대될 수 있다. 따라서, 삼채의 유용한 기능성 성분이 가미된 간장게장, 전복장, 대하장, 생선장은 건강에 유익한 웰빙식품으로 남녀노소 모두가 즐길 수 있는 기능성 식품으로 유용하게 이용될 수 있을 것으로 기대된다. As described above, according to the present invention, the marine products produced by using the trichome, that is, the soy sauce crab, the full dress, the large crab, and the fish crab are removed from the seaweed peculiar to the marine products and the marine products are softened, But also has the advantage of facilitating authoring activities. In addition, the pungent taste mixed with the sweet potatoes is reduced and the sweet taste is increased, and the preference degree can be greatly increased. Therefore, it is expected that the soy sauce pasteurized with the useful functional ingredient of the syrup, the full dress, the large sashimi, and the fish sauce will be useful as a functional food which can be enjoyed by both sexes.
Claims (8)
하기 단계를 포함하는 방법에 따라 제조된 것임을 특징으로 하는 삼채 함유 수산식품:
(S1) 삼채를 세척한 다음, 이물질을 제거하는 단계;
(S2) 상기 준비된 삼채를 잎, 뿌리 및 뇌두를 1 : 4 : 3 내지 1 : 6: 5의 중량비로 혼합한 다음 간장, 마늘, 고추, 물엿, 생강, 계피, 양파 및 물을 첨가하여 혼합하고 60 내지 100℃에서 가열하는 단계;
(S3) 상기 가열된 삼채 함유 간장액을 상온에서 냉각시킨 다음, 불순물을 제거하는 단계;
(S4) 수산물을 세척한 다음, 상기 제조된 삼채 함유 간장액에 침지시켜 1 내지 2일간 1차 숙성시키는 단계;
(S5) 상기 숙성된 간장액으로부터 간장만을 건져낸 다음 삼채 추출물을 첨가하여 가열하는 단계;
(S6) 상기 가열된 간장액을 상온에서 냉각시킨 다음, 상기 단계 (S5)에서 남은 수산물을 다시 침지시켜 1 내지 2일간 2차 숙성시키는 단계;
(S7) 상기 숙성된 간장액으로부터 다시 간장만을 건져내고 향신료를 첨가하여 가열하는 단계;
(S8) 상기 가열된 간장을 2 내지 3일간 숙성시키는 단계; 및
(S9) 상기 숙성된 간장액에 상기 단계 (S7)에서 남은 수산물과 함께 생삼채를 가하여 3 내지 6일 동안 숙성시키는 단계..The present invention relates to a triplex-containing fishery food,
A fishery product comprising a triple bond, characterized in that it is produced by a method comprising the steps of:
(S1) washing the trash, and then removing the foreign matter;
(S2) The above-prepared triplets were blended in a weight ratio of 1: 4: 3 to 1: 6: 5 with leaves, roots and rootheads, followed by addition of soy sauce, garlic, red pepper, starch syrup, ginger, cinnamon, onion and water Heating at 60 to 100 占 폚;
(S3) cooling the heated triacylglycerol solution at room temperature, and then removing the impurities;
(S4) washing the aquatic products, immersing them in the prepared three-leaf-containing soy sauce solution, and first aging for 1 to 2 days;
(S5) extracting only soy sauce from the aged soy sauce liquid, and then adding and heating a triple extract;
(S6) cooling the heated soy sauce liquid at room temperature, re-immersing the remaining aquatic products in the step (S5), and secondary aging for 1 to 2 days;
(S7) extracting soy sauce again from the aged soy sauce solution, adding spice and heating;
(S8) aging the heated soy sauce for 2 to 3 days; And
(S9) aging the aged liver juice with the remaining marine products in step (S7) and aging for 3 to 6 days.
상기 수산식품이 간장게장, 전복장, 대하장 또는 생선장인 것을 특징으로 하는 삼채 함유 수산식품. The method according to claim 1,
Wherein the fishery product is a soy sauce crab, a full dress, a large crab or a fish sauce.
(S1) 삼채를 세척한 다음, 이물질을 제거하는 단계;
(S2) 상기 준비된 삼채를 잎, 뿌리 및 뇌두를 1 : 4 : 3 내지 1 : 6: 5의 중량비로 혼합한 다음 간장, 마늘, 고추, 물엿, 생강, 계피, 양파 및 물을 첨가하여 혼합하고 60 내지 100℃에서 가열하는 단계;
(S3) 상기 가열된 삼채 함유 간장액을 상온에서 냉각시킨 다음, 불순물을 제거하는 단계;
(S4) 수산물을 세척한 다음, 상기 제조된 삼채 함유 간장액에 침지시켜 1 내지 2일간 1차 숙성시키는 단계;
(S5) 상기 숙성된 간장액으로부터 간장만을 건져낸 다음 삼채 추출물을 첨가하여 가열하는 단계;
(S6) 상기 가열된 간장액을 상온에서 냉각시킨 다음, 상기 단계 (S5)에서 남은 수산물을 다시 침지시켜 1 내지 2일간 2차 숙성시키는 단계;
(S7) 상기 숙성된 간장액으로부터 다시 간장만을 건져내고 향신료를 첨가하여 가열하는 단계;
(S8) 상기 가열된 간장을 2 내지 3일간 숙성시키는 단계; 및
(S9) 상기 숙성된 간장액에 상기 단계 (S7)에서 남은 수산물과 함께 생삼채를 가하여 3 내지 6일 동안 숙성시키는 단계.A method for producing a fish delicately cooked food comprising the steps of:
(S1) washing the trash, and then removing the foreign matter;
(S2) The above-prepared triplets were blended in a weight ratio of 1: 4: 3 to 1: 6: 5 with leaves, roots and rootheads, followed by addition of soy sauce, garlic, red pepper, starch syrup, ginger, cinnamon, onion and water Heating at 60 to 100 占 폚;
(S3) cooling the heated triacylglycerol solution at room temperature, and then removing the impurities;
(S4) washing the aquatic products, immersing them in the prepared three-leaf-containing soy sauce solution, and first aging for 1 to 2 days;
(S5) extracting only soy sauce from the aged soy sauce liquid, and then adding and heating a triple extract;
(S6) cooling the heated soy sauce liquid at room temperature, re-immersing the remaining aquatic products in the step (S5), and secondary aging for 1 to 2 days;
(S7) extracting soy sauce again from the aged soy sauce solution, adding spice and heating;
(S8) aging the heated soy sauce for 2 to 3 days; And
(S9) aging the aged liver juice with fresh seaweed along with the aquatic products left in step (S7) and aging for 3 to 6 days.
상기 수산식품이 간장게장, 전복장, 대하장 또는 생선장인 것을 특징으로 하는 방법. The method of claim 3,
Wherein the fish food is a soy sauce paste, a full dress, a large sash, or a fish sauce.
상기 단계 (S2)에서 간장 100 중량부에 대하여 삼채 0.05 내지 10 중량부, 마늘 0.05 내지 10 중량부, 고추 0.05 내지 10 중량부, 물엿 15 내지 25 중량부, 생강 0.005 내지 0.1 중량부, 계피 0.005 내지 0.1 중량부, 양파 0.05 내지 10 중량부 및 물 15 내지 25 중량부를 혼합하는 것을 특징으로 하는 방법. The method of claim 3,
0.05 to 10 parts by weight of garlic, 0.05 to 10 parts by weight of garlic, 0.05 to 10 parts by weight of red pepper, 15 to 25 parts by weight of starch syrup, 0.005 to 0.1 part by weight of ginger, 0.005 to 5 parts by weight of ginger, 0.1 part by weight, 0.05 to 10 parts by weight of onion and 15 to 25 parts by weight of water.
상기 단계 (S9)에서 생삼채가 삼채의 뿌리 및 잎이며, 간장 100 중량부를 기준으로 하여 0.1 내지 10 중량부의 양으로 첨가하는 것을 특징으로 하는 방법.The method of claim 3,
The method according to claim 1, wherein in step (S9), the raw mulberry is roots and leaves of a triplex and is added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of soy sauce.
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