KR102177206B1 - A Hard-boiled Food Containing Seafood and A Method For Preparing Thereof - Google Patents

A Hard-boiled Food Containing Seafood and A Method For Preparing Thereof Download PDF

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KR102177206B1
KR102177206B1 KR1020180123819A KR20180123819A KR102177206B1 KR 102177206 B1 KR102177206 B1 KR 102177206B1 KR 1020180123819 A KR1020180123819 A KR 1020180123819A KR 20180123819 A KR20180123819 A KR 20180123819A KR 102177206 B1 KR102177206 B1 KR 102177206B1
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soy sauce
crab
seasoning liquid
seafood
boiled
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KR1020180123819A
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KR20200043121A (en
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이재현
도정룡
백수연
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한국식품연구원
이재현
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

본 발명의 해산물조림을 제조하는 방법은, 달인간장게장조미액을 준비하는 단계; 상기 달인간장게장조미액 및 채소건조분말을 포함하는 해산물조림조미액을 준비하는 단계; 자숙해산물을 준비하는 단계; 및 상기 자숙해산물 및 상기 해산물조림조미액을 이용하여 해산물조림을 제조하는 단계를 포함한다.The method for producing boiled seafood of the present invention comprises the steps of preparing a seasoned soy sauce crab sauce; Preparing a stewed seafood seasoning solution comprising the decoction soy sauce crab seasoning liquid and dried vegetable powder; Preparing self-cooked seafood; And producing boiled seafood by using the self-cooked seafood and the boiled seafood seasoning.

Description

해산물조림 및 이의 제조 방법{A Hard-boiled Food Containing Seafood and A Method For Preparing Thereof}Boiled seafood and its manufacturing method {A Hard-boiled Food Containing Seafood and A Method For Preparing Thereof}

본 발명은 해산물조림 및 이의 제조 방법에 관한 것이다. 자세하게는, 간장게장조미액 및 채소건조분말을 활용한 문어조림 및 이의 제조 방법에 관한 것이다.The present invention relates to boiled seafood and a method for producing the same. In detail, it relates to simmered octopus using soy sauce crab seasoning liquid and dried vegetable powder, and a method of manufacturing the same.

급속한 경제성장에 따른 국민 생활수준의 향상과 식생활의 서구화로 인해 암, 동맥경화, 비만, 당뇨 등과 같은 성인병의 발생률이 급격하게 증가하고 있다. 이와 더불어 생활수준의 질적 향상, 소비구조의 고급화, 다양화는 식생활의 질적 향상 추구의 요인이 되었으며, 그에 따라 전통식품과 자연식품에 대한 가치와 선호도가 높아졌다. 또한, 과거에는 식품에 대한 인식이 식품 고유의 영양학적 특성과 맛, 색, 향기, 질감 등의 기호적 특성 중심이었으나, 최근에는 생체방어, 생체항상성 유지, 생체리듬조절, 질병회복, 노화방지 등의 생리적 특성까지도 포괄하는 넓은 범위로 전개되고 있다.The incidence of adult diseases such as cancer, arteriosclerosis, obesity, diabetes, etc. is rapidly increasing due to the improvement of the living standard of the people and the westernization of dietary life due to rapid economic growth. In addition, the improvement of the quality of living, the high-end and diversification of the consumption structure were factors in the pursuit of improving the quality of the diet, and accordingly, the value and preference for traditional and natural foods increased. In addition, in the past, recognition of food was centered on nutritional characteristics, taste, color, scent, texture, etc., unique to food, but in recent years, biological defense, maintenance of biological homeostasis, biological rhythm control, disease recovery, anti-aging, etc. It is unfolding in a wide range covering even the physiological characteristics of

현대인들의 삶의 질 추구, 생명 연장 등의 목적으로 건강에 대한 관심이 증가함에 따라 기능성 식품의 가치가 상승하고 있으며, 그에 따라 노화를 방지하고 비만 등의 성인병을 예방하는 등의 기능성 식품으로서의 가치를 지닌 해산물에 대한 가치가 높아가고 있다.As modern people's interest in health increases for the purpose of pursuing the quality of life and prolonging life, the value of functional foods is increasing, and accordingly, the value of functional foods such as preventing aging and adult diseases such as obesity is increased. The value of its seafood is increasing.

해산물은 대표적인 고단백 식품으로, 육류는 지방이 많이 함유되었다는 점에서 보다 순도 높은 단백질 식품이다. 오래 전부터 세계적인 건강 식단으로 인정받아온 지중해 식단의 핵심 재료에는 풍부한 해산물이 있다.Seafood is a representative high-protein food, and meat is a protein food with higher purity in that it contains a lot of fat. Rich seafood is a key ingredient in the Mediterranean diet, which has long been recognized as a global healthy diet.

그러나, 해산물은 특유의 비린 향 때문에 조리가 어렵고 대중적 기호성이 다른 식품에 비해 떨어진다는 단점이 있다. 따라서, 기호성이 우수한 식품을 개발한다면, 해산물을 효과적으로 취식하여 건강증진을 도모할 수 있을 것으로 예상된다.
관련 배경기술로 출원번호 10-2016-0070488 (버섯 및 오징어를 포함하는 조림식품 및 그의 제조방법)가 있다.However, seafood has a disadvantage in that it is difficult to cook due to its characteristic fishy scent and its popular palatability is inferior to other foods. Therefore, if food with excellent palatability is developed, it is expected that seafood can be eaten effectively and promote health.
As a related background art, there is Application No. 10-2016-0070488 (Simmered food containing mushrooms and squid and its manufacturing method).

본 발명자들은 이러한 배경하에서, 해산물을 포함하면서도 기호성이 우수한 식품을 개발하기 위하여, 예의 연구 노력한 결과, 해산물을 포함하는 조림식품을 개발하였고, 특히 문어 요리 특유의 비린 향을 제거하며, 맛, 식감이 뛰어나 우수한 상품성을 갖는 조림식품을 개발하였다.Under this background, in order to develop a food product having excellent palatability while including seafood, the present inventors developed boiled food containing seafood as a result of intensive research efforts, and in particular, removing the fishy aroma peculiar to octopus dishes, We developed boiled foods with excellent marketability.

상기와 같은 본 발명의 목적을 달성하기 위해서, 본 발명의 해산물조림을 제조하는 방법은, 달인간장게장조미액을 준비하는 단계; 상기 달인간장게장조미액 및 채소건조분말을 포함하는 해산물조림조미액을 준비하는 단계; 자숙해산물을 준비하는 단계; 및 상기 자숙해산물 및 상기 해산물조림조미액을 이용하여 해산물조림을 제조하는 단계를 포함한다.In order to achieve the object of the present invention as described above, the method of manufacturing a boiled seafood of the present invention comprises the steps of preparing a decoction soy sauce crab seasoning; Preparing a stewed seafood seasoning solution comprising the decoction soy sauce crab seasoning liquid and dried vegetable powder; Preparing self-cooked seafood; And producing boiled seafood by using the self-cooked seafood and the boiled seafood seasoning.

일 실시예에 있어서, 상기 달인간장게장조미액을 준비하는 단계는, 원료를 혼합하여 간장조미액을 준비하는 단계; 상기 간장조미액에 꽃게를 넣어 숙성하고 간장게장조미액을 분리하는 단계; 및 상기 간장게장조미액을 달인 후, 상기 간장조미액과 혼합하는 단계를 포함하는 것을 특징으로 한다.In one embodiment, the step of preparing the decoction soy sauce crab seasoning liquid comprises: preparing a soy sauce seasoning liquid by mixing raw materials; Adding blue crab to the soy sauce seasoning liquid, aging and separating the soy sauce crab seasoning liquid; And the step of decoating the soy sauce seasoning liquid and then mixing the soy sauce seasoning liquid.

일 실시예에 있어서, 상기 간장조미액을 준비하는 단계에서는, 양조간장, 물, 올리고당, 매실액, 맛술, 마늘, 생강, 사과, 양파, 대파, 다시마, 건새우, 청양고추, 고추씨, 통후추 및 계피를 배합하여 10분 내지 30분간 90 ℃ 이상의 온도에서 끓인 후 고형재료를 제거하여 준비하는 것을 특징으로 한다.In one embodiment, in the step of preparing the soy sauce seasoning liquid, brewed soy sauce, water, oligosaccharides, plum liquid, taste sake, garlic, ginger, apples, onions, green onions, kelp, dried shrimp, cheongyang pepper, red pepper seeds, whole pepper and cinnamon It is characterized in that it is prepared by mixing and boiling at a temperature of 90°C or higher for 10 to 30 minutes, and then removing the solid material.

일 실시예에 있어서, 상기 양조간장: 물은 1:1 내지 2의 비율로 혼합하는 것을 특징으로 한다.In one embodiment, the brewed soy sauce: water is characterized by mixing in a ratio of 1:1 to 2.

일 실시예에 있어서, 상기 간장게장조미액을 분리하는 단계에서는, 상기 꽃게:간장조미액을 1:2 내지 4의 비율로 혼합한 후, 2일 내지 5일 동안 1 ℃ 내지 3 ℃의 온도에서 숙성한 후 꽃게와 간장게장조미액을 분리하는 것을 특징으로 한다.In one embodiment, in the step of separating the soy sauce crab seasoning liquid, the blue crab: soy sauce seasoning liquid is mixed in a ratio of 1: 2 to 4, and then aged at a temperature of 1 °C to 3 °C for 2 to 5 days. After that, it is characterized in that the blue crab and soy sauce crab seasoning liquid are separated.

일 실시예에 있어서, 상기 간장조미액과 혼합하는 단계에서는, 상기 분리된 간장게장조미액을 90 ℃ 이상의 온도에서 3분 내지 10분 동안 달인 후, 상기 간장조미액과 혼합하는 것을 특징으로 한다.In one embodiment, in the step of mixing the soy sauce seasoning liquid, the separated soy sauce crab seasoning liquid is decoated for 3 to 10 minutes at a temperature of 90°C or higher, and then mixed with the soy sauce seasoning liquid.

일 실시예에 있어서, 상기 간장게장조미액: 상기 간장조미액은 4:1 내지 3:2의 비율로 혼합되는 것을 특징으로 한다.In an embodiment, the soy sauce crab seasoning liquid: the soy sauce seasoning liquid is mixed in a ratio of 4:1 to 3:2.

일 실시예에 있어서, 상기 해산물조림조미액을 준비하는 단계에서는, 채소건조분말 및 회향을 포함하는 채소육수를 준비하는 단계; 상기 채소육수 및 상기 달인간장게장조미액을 포함하는 재료를 혼합하는 단계를 포함하는 것을 특징으로 한다.In one embodiment, in the step of preparing the stewed seafood seasoning liquid, preparing a vegetable broth containing dry vegetable powder and fennel; It characterized in that it comprises the step of mixing a material containing the vegetable broth and the decoction soy sauce crab seasoning.

일 실시예에 있어서, 상기 채소육수를 준비하는 단계에서는, 건조 무분말, 건조 양파분말, 건조 대파분말, 건조 마늘분말, 건조 생각분말, 건다시마, 통후추, 고추씨, 월계수잎 및 회향을 혼합하는 것을 특징으로 한다.In one embodiment, in the step of preparing the vegetable broth, mixing dry radish powder, dry onion powder, dry leek powder, dry garlic powder, dried scallion powder, dried kelp, whole pepper, pepper seeds, bay leaves and fennel It is characterized.

일 실시예에 있어서, 상기 월계수잎:회향은 5:3 내지 3:2의 비율로 혼합되는 것을 특징으로 한다.In one embodiment, the laurel leaf: fennel is characterized in that it is mixed in a ratio of 5:3 to 3:2.

일 실시예에 있어서, 상기 혼합하는 단계에서는, 양조간장, 상기 달인간장게장조미액, 상기 채소육수, 소금, 백설탕, 올리고당, 식초 및 맛술을 혼합하는 것을 특징으로 한다.In one embodiment, in the mixing step, brewed soy sauce, the decoction soy sauce crab seasoning liquid, the vegetable broth, salt, white sugar, oligosaccharides, vinegar, and taste liquor are mixed.

일 실시예에 있어서, 상기 양조간장:달인간장게장조미액:채소육수는 92.5 내지 150 : 30 내지 50 : 700의 비율로 혼합하는 것을 특징으로 하는 해산물조림을 제조하는 방법.In one embodiment, the method for producing boiled seafood, characterized in that the brewed soy sauce: sweet soy sauce crab seasoning liquid: vegetable broth is mixed in a ratio of 92.5 to 150: 30 to 50: 700.

일 실시예에 있어서, 상기 자숙해산물은 자숙문어인 것을 특징으로 한다.In one embodiment, the self-cooked seafood is characterized in that the cooked octopus.

일 실시예에 따른 해산물조림은 상기의 방법으로 제조되는 것을 특징으로 한다.The boiled seafood according to an embodiment is characterized in that it is manufactured by the above method.

본 발명의 제조 방법을 통해, 향, 맛, 식감이 뛰어나 우수한 상품성을 가지는 해산물 조림식품을 제조할 수 있다. 특히, 해산물의 비린내를 줄여 관능적 특성을 크게 향상할 수 있다. 또한, 본 발명의 제조 방법은 채소건조분말을 이용하므로 원가를 크게 절감할 수 있어 경제성이 우수하다.Through the manufacturing method of the present invention, it is possible to manufacture a boiled seafood food having excellent scent, taste, and texture and excellent marketability. In particular, it can greatly improve the organoleptic properties by reducing the fishy smell of seafood. In addition, since the manufacturing method of the present invention uses vegetable dry powder, it is possible to greatly reduce the cost and thus has excellent economic efficiency.

본 발명자들은 해산물을 이용하여 보다 기호성이 우수한 식품을 개발하고자 다양한 연구를 수행하던 중 조림제품에 주목하게 되었다. 조림제품은 식재료를 조미액에 침지하고 가열하여, 상기 조미액의 성분을 식재료에 침투시킴으로써, 식재료의 전체적인 기호도를 향상시킨 식품을 의미하는데, 주로 냉동식품으로 유통되는 오징어, 문어, 낙지, 쭈꾸미, 조개, 또는 홍합 등을 상기 조림제품의 형태로 가공할 경우, 이들 식품의 조리 용이성과 기호성을 동시에 만족시킬 수 있을 것으로 예상하였다.The present inventors have been paying attention to boiled products while conducting various studies to develop foods with superior palatability using seafood. Boiled products refer to foods in which the ingredients of the seasoning liquid are immersed in the seasoning liquid and heated to infiltrate the ingredients of the seasoning liquid into the ingredients, thereby improving the overall acceptability of the ingredients.Squid, octopus, octopus, octopus, clam, Alternatively, when mussels and the like are processed in the form of the stewed product, it is expected that the ease of cooking and palatability of these foods can be satisfied at the same time.

특히, 본 발명자는 타우린이 풍부해 혈액중의 중성지질과 콜레스테롤을 효과적으로 억제할 수 있고, 피로회복에 효과적이며, 지질과 당질의 양은 적고 단백질이 풍부해 다이어트 효과도 우수한 해산물로서 문어를 선택하였다.In particular, the present inventors selected octopus as a seafood rich in taurine, which can effectively suppress neutral lipids and cholesterol in the blood, is effective in recovering from fatigue, and has a low amount of lipids and sugars and is rich in protein, and has excellent diet effect.

문어의 비린 향을 제거하며 기호도를 향상시키기에 적합한 조미액을 개발하기 위하여 다양한 연구를 수행한 결과, 간장게장조미액 및 채소건조분말을 활용한 해산물조림조미액및 이를 이용한 해산물조림의 제조 방법을 완성하였다.As a result of carrying out various studies to develop a seasoning solution suitable for removing the fishy scent of octopus and improving its palatability, we have completed a method for preparing seafood stewed seasoning using soy sauce crab seasoning liquid and vegetable dry powder.

상기와 같은 본 발명의 목적을 달성하기 위해서, 본 발명의 해산물조림을 제조하는 방법은, 달인간장게장조미액을 준비하는 단계; 상기 달인간장게장조미액 및 채소건조분말을 포함하는 해산물조림조미액을 준비하는 단계; 자숙해산물을 준비하는 단계; 및 상기 자숙해산물 및 상기 해산물조림조미액을 이용하여 해산물조림을 제조하는 단계를 포함한다.In order to achieve the object of the present invention as described above, the method of manufacturing a boiled seafood of the present invention comprises the steps of preparing a decoction soy sauce crab seasoning; Preparing a stewed seafood seasoning solution comprising the decoction soy sauce crab seasoning liquid and dried vegetable powder; Preparing self-cooked seafood; And producing boiled seafood by using the self-cooked seafood and the boiled seafood seasoning.

일 실시예에 있어서, 상기 달인간장게장조미액을 준비하는 단계는, 원료를 혼합하여 간장조미액을 준비하는 단계; 상기 간장조미액에 꽃게를 넣어 숙성하고 간장게장조미액을 분리하는 단계; 및 상기 간장게장조미액을 달인 후, 상기 간장조미액과 혼합하는 단계를 포함할 수 있다.In one embodiment, the step of preparing the decoction soy sauce crab seasoning liquid comprises: preparing a soy sauce seasoning liquid by mixing raw materials; Adding blue crab to the soy sauce seasoning liquid, aging and separating the soy sauce crab seasoning liquid; And after the decoction of the soy sauce crab seasoning liquid, it may include the step of mixing with the soy sauce seasoning liquid.

일 실시예에 있어서, 상기 간장조미액을 준비하는 단계에서는, 양조간장, 물, 올리고당, 매실액, 맛술, 마늘, 생강, 사과, 양파, 대파, 다시마, 건새우, 청양고추, 고추씨, 통후추 및 계피를 배합하여 10분 내지 30분간 90 ℃ 이상의 온도에서 끓인 후 고형재료를 제거하여 준비하는 것을 특징으로 한다. 일 실시예에 있어서, 상기 양조간장: 물은 1:1 내지 2의 비율로 혼합하는 것을 특징으로 한다. 바람직하게는, 상기 양조간장: 물은 1:1.5의 비율로 혼합될 수 있다. 양조간장과 물이 해당 비율로 혼합될 경우, 적정한 염도를 확보하여 맛의 기호도를 포함한 전반적인 기호도가 증가한다.In one embodiment, in the step of preparing the soy sauce seasoning liquid, brewed soy sauce, water, oligosaccharides, plum liquid, taste sake, garlic, ginger, apples, onions, green onions, kelp, dried shrimp, cheongyang pepper, red pepper seeds, whole pepper and cinnamon It is characterized in that it is prepared by mixing and boiling at a temperature of 90°C or higher for 10 to 30 minutes, and then removing the solid material. In one embodiment, the brewed soy sauce: water is characterized by mixing in a ratio of 1:1 to 2. Preferably, the brewed soy sauce: water may be mixed in a ratio of 1:1.5. When brewed soy sauce and water are mixed at the appropriate ratio, appropriate salinity is secured to increase overall preference including taste preference.

한편, 간장조미액은 올리고당, 매실액 및 사과를 통해 단맛의 기호도를 향상할 수 있다. 특히, 올리고당 및 매실의 단맛과, 사과의 단맛 및 산미(구연산)가 어우러져 맛의 기호도를 향상할 수 있다. On the other hand, the soy sauce seasoning solution can improve the taste of sweetness through oligosaccharides, plums and apples. In particular, the sweetness of oligosaccharides and plums, and the sweetness and acidity of apples (citric acid) are combined to improve taste preference.

구체적으로, 간장조미액은 하기 표 1과 같은 함량으로 포함될 수 있다.Specifically, the soy sauce seasoning liquid may be included in an amount as shown in Table 1 below.

원료Raw material 함량(%)content(%) 양조간장Brewed soy sauce 3030 물water 4545 올리고당oligosaccharide 22 매실액Plum juice 22 맛술Taste sake 55 마늘garlic 33 생강ginger 1One 사과Apple 44 양파onion 44 대파Green Onion 22 다시마Kelp 0.40.4 건새우Dried shrimp 0.50.5 청양고추Cheongyang Pepper 0.50.5 고추씨Pepper seeds 0.20.2 통후추Whole pepper 0.20.2 계피cinnamon 0.20.2

다음으로, 상기 간장조미액에 깨끗이 씻어 준비한 꽃게를 넣은 후, 2일 내지 5일 동안 1 ℃ 내지 3 ℃의 온도에서 숙성할 수 있다. 바람직하게는, 3일 동안 숙성할 수 있다. 이때, 상기 꽃게:간장조미액을 1:2 내지 4의 비율로 혼합할 수 있다. 바람직하게는, 꽃게:간장조미액을 1:3의 비율로 혼합할 수 있다. 이러한 혼합비를 통해 적정한 염도를 확보하여 맛의 기호도를 향상할 수 있다. 이후, 숙성된 간장게장조미액을 꽃게와 분리할 수 있다.Next, after washing and putting the prepared blue crab in the soy sauce seasoning liquid, it can be aged at a temperature of 1°C to 3°C for 2 to 5 days. Preferably, it can be aged for 3 days. At this time, the crab: soy sauce seasoning may be mixed in a ratio of 1: 2 to 4. Preferably, the crab: soy sauce seasoning may be mixed in a ratio of 1:3. Through this mixing ratio, it is possible to improve taste preference by securing an appropriate salinity. Thereafter, the aged soy sauce crab seasoning liquid can be separated from the blue crab.

다음으로, 분리된 간장게장조미액을 90 ℃ 이상의 온도에서 3분 내지 10분 동안 달일 수 있다. 바람직하게는, 5분 동안 달일 수 있다. 상기 범위의 가열시간을 통해 간장게장의 비린맛이 감소하고 게맛이 강해져 기호도를 향상할 수 있다. Next, the separated soy sauce crab seasoning liquid may be decoated for 3 to 10 minutes at a temperature of 90°C or higher. Preferably, it may be a month for 5 minutes. Through the heating time in the above range, the fishy taste of the soy sauce crab decreases and the crab taste becomes stronger, thereby improving preference.

다음으로, 상기 달인 간장게장조미액을 간장조미액과 혼합할 수 있다. 이때, 간장조미액은 앞서 살펴본 간장조미액을 사용할 수 있다. 간장게장조미액: 간장조미액은 4:1 내지 3:2의 비율로 혼합될 수 있다. 이러한 비율을 통해 짠맛, 단맛, 간장게장맛 및 비린맛의 전반적 기호도가 모두 우수한 조미액을 완성할 수 있다. Next, the decoction soy sauce crab seasoning liquid may be mixed with the soy sauce seasoning liquid. In this case, the soy sauce seasoning liquid may be used as the soy sauce seasoning liquid described above. Soy sauce crab seasoning liquid: The soy sauce seasoning liquid may be mixed in a ratio of 4:1 to 3:2. Through this ratio, it is possible to complete a seasoning solution having excellent overall acceptability of salty, sweet, soy sauce and fishy taste.

한편, 간장게장조미액 및 간장조미액을 혼합한 달인간장게장조미액에 앞서 1차 숙성한 꽃게를 2차 숙성하여 간장게장을 제조할 수도 있다. 예를 들면, 꽃게 및 달인간장게장조미액을 1:1.5의 비율로 혼합하여 5일간 1 내지 3 ℃에서 2차 냉장숙성을 할 수 있다.On the other hand, it is also possible to prepare soy sauce crab by secondary aging the first-aged blue crab prior to the decoction soy sauce crab seasoning liquid mixed with soy sauce crab seasoning liquid and soy sauce seasoning liquid. For example, blue crab and decoction soy sauce crab seasoning solution may be mixed in a ratio of 1:1.5 to perform secondary refrigeration aging at 1 to 3°C for 5 days.

다음으로, 이러한 달인간장게장조미액 및 채소육수를 이용하여 해산물조림조미액을 준비할 수 있다. 구체적으로, 해산물조림조미액을 준비하는 단계에서는, 채소건조분말 및 회향을 포함하는 채소육수를 준비하는 단계; 및 상기 채소육수 및 상기 달인간장게장조미액을 포함하는 재료를 혼합하는 단계를 포함할 수 있다. Next, it is possible to prepare a seafood stewed seasoning liquid using such decoction soy sauce crab seasoning liquid and vegetable stock. Specifically, in the step of preparing the stewed seafood seasoning solution, preparing a vegetable broth including dry vegetable powder and fennel; And it may include the step of mixing a material containing the vegetable broth and the decoction soy sauce crab seasoning.

채소육수를 준비하는 단계에서는, 건조 무분말, 건조 양파분말, 건조 대파분말, 건조 마늘분말, 건조 생각분말, 건다시마, 통후추, 고추씨, 월계수잎 및 회향을 혼합하는 것을 특징으로 한다. 본 발명에서는 채소육수를 통해 조미액의 기본이 되는 짠맛을 희석시킬 수 있고, 단맛, 감칠맛 등의 풍미를 향상시킬 수 있다. 또한 본 발명에서는 채소건조분말을 이용함으로써, 생물을 이용하는 것보다 원가를 현저하게 절감할 수 있고, 간편하게 제조할 수 있다. 즉, 채소건조분말을 이용하여 경제성 및 산업상이용가능성을 높일 수 있다. In the step of preparing the vegetable stock, it is characterized by mixing dry no powder, dry onion powder, dry leek powder, dry garlic powder, dry scallion powder, dried seaweed, whole pepper, red pepper seeds, bay leaves and fennel. In the present invention, it is possible to dilute the salty taste that is the basis of the seasoning liquid through the vegetable broth, and improve flavors such as sweetness and umami. In addition, in the present invention, by using the vegetable dry powder, the cost can be significantly reduced compared to the use of living organisms, and it can be manufactured simply. In other words, it is possible to increase economic efficiency and industrial usability by using vegetable dried powder.

이때, 월계수잎:회향은 5:3 내지 3:2의 비율로 혼합될 수 있다. 월계수잎 및 회향을 상기 범위의 비율로 혼합함으로써, 비린맛을 현저하게 낮추어 관능적 특성을 크게 개선할 수 있다. At this time, the bay leaves: fennel may be mixed in a ratio of 5:3 to 3:2. By mixing the bay leaves and fennel in the ratio of the above range, it is possible to significantly improve the organoleptic properties by significantly lowering the fishy taste.

이때, 채소육수는 하기 표 2의 원료 배합비로 혼합되어 제조될 수 있다. 한편, 하기 배합비 중 채소건조분말들의 배합비는 경제성을 고려하여 선정되었다. At this time, the vegetable broth may be prepared by mixing in the raw material mixing ratio shown in Table 2 below. On the other hand, among the following blending ratios, the blending ratio of the vegetable dry powder was selected in consideration of economical efficiency.

원료Raw material 함량(%)content(%) 건조 무분말Dry no powder 0.410.41 건조 양파분말Dry onion powder 0.580.58 건조 대파분말Dry leek powder 0.290.29 건조 마늘분말Dry garlic powder 0.700.70 건조 생강분말Dry ginger powder 0.040.04 건다시마Gundashima 0.700.70 통후추Whole pepper 0.250.25 고추씨Pepper seeds 0.250.25 월계수잎Laurel leaves 0.050.05 회향(휀넬)Fennel (fennel) 0.030.03

다음으로, 채소육수 및 달인간장게장조미액을 혼합하여 해산물조림조미액을 제조할 수 있다. 이때, 양조간장, 달인간장게장조미액, 채소육수, 소금, 백설탕, 올리고당, 식초 및 맛술을 혼합할 수 있다. 일 실시예에 있어서, 양조간장:달인간장게장조미액:채소육수는 92.5 내지 150 : 30 내지 50 : 700의 비율로 혼합하는 것을 특징으로 한다. 이러한 비율을 통해 향, 짠맛, 감칠맛, 단맛 및 비린맛 등 전반적인 관능특성을 향상할 수 있다. Next, it is possible to prepare a seafood stewed seasoning liquid by mixing vegetable broth and decoction soy sauce crab seasoning liquid. At this time, it is possible to mix brewed soy sauce, decoction soy sauce crab seasoning liquid, vegetable broth, salt, white sugar, oligosaccharide, vinegar, and taste sake. In one embodiment, brewed soy sauce: seasoned soy sauce crab sauce: vegetable broth is characterized in that it is mixed in a ratio of 92.5 to 150: 30 to 50: 700. Through this ratio, overall sensory properties such as aroma, salty taste, umami, sweet and fishy taste can be improved.

구체적으로, 해산물조림조미액은 하기 표 3과 같은 함량으로 배합될 수 있다. Specifically, the seafood boiled seasoning liquid may be formulated in an amount as shown in Table 3 below.

원료Raw material 함량(%)content(%) 양조간장Brewed soy sauce 11.511.5 달인간장게장조미액Expert soy sauce crab sauce 33 소금Salt 0.50.5 채소육수Vegetable broth 7070 백설탕White sugar 44 올리고당oligosaccharide 22 맛술Taste sake 55 식초vinegar 44 총합total 100100

다음으로, 자숙해산물을 준비할 수 있다. 자숙해산물은 상기 해산물조림조미액과 동시에 준비될 수 있다. 자숙해산물은 특히 자숙문어일 수 있다. 자숙문어는 내장을 제거한 후 밀가루로 세척하고, 절단할 수 있다. 이때, 다리통의 원지름을 기준으로 1 cm 이상의 두께는 2 cm 간격, 원지름 1 ∼ 0.5 cm는 4 cm 간격 절단, 원지름 0.5 cm 이하는 7 cm로 한번 절단할 수 있다. 이러한 절단크기를 통해, 외관, 다즙성, 경도 및 씹힘성 등의 전반적 기호도를 향상할 수 있다. Next, you can prepare self-cooked seafood. The self-cooked seafood may be prepared at the same time as the boiled seafood seasoning. The boiled seafood may in particular be boiled octopus. Boiled octopus can be cut and washed with flour after the intestines are removed. At this time, a thickness of 1 cm or more based on the circle diameter of the leg can be cut at 2 cm intervals, a circle diameter of 1 to 0.5 cm may be cut at 4 cm intervals, and a circle diameter of 0.5 cm or less may be cut once into 7 cm. Through this cut size, it is possible to improve the overall acceptability such as appearance, juiciness, hardness and chewiness.

다음으로, 절단한 문어를 데칠 수 있다. 데침 용수는 1 % 내지 5 %의 소금물로 80 ℃ 이상의 온도에서 4분 내지 7분 동안 데칠 수 있다. 이때, 상기 농도의 소금물을 통해 자숙문어의 짠맛, 경도 및 전반적 기호도를 향상할 수 있다. 또한, 4분 내지 7분의 시간동안 데침으로써, 문어의 외관, 다즙성, 경도 및 씹힘성 등의 전반적 기호도를 향상할 수 있다. 바람직하게는 문어는 5 분 동안 데칠 수 있다. Next, you can blanch the cut octopus. Blanching water can be blanched for 4 to 7 minutes at a temperature of 80° C. or higher with 1% to 5% of salt water. In this case, the salty taste, hardness, and overall acceptability of the boiled octopus may be improved through the salt water of the concentration. In addition, by boiling the octopus for a time of 4 to 7 minutes, it is possible to improve the overall preference of the octopus, such as appearance, juiciness, hardness and chewiness. Preferably the octopus can be blanched for 5 minutes.

한편, 문어를 데칠 때, 문어의 양은 데침 용수(소금물) 1 L를 기준으로 20 % 내지 50 %포함될 수 있다. 이를 통해 적절한 수율의 문어를 확보할 수 있다. On the other hand, when the octopus is boiled, the amount of the octopus may be included in the range of 20% to 50% based on 1 L of boiled water (salt water). Through this, it is possible to secure an octopus with an appropriate yield.

이후 얼음물에 약 10분 간 담근 후 채반으로 건져 물기를 제거할 수 있다.After that, you can soak it in ice water for about 10 minutes and then remove it with a tray to remove moisture.

이렇게 준비된 자숙해산물에 상기 해산물조림조미액을 가하여 50 ℃ 내지 80 ℃의 온도에서 조미할 수 있다. The prepared boiled seafood can be seasoned at a temperature of 50° C. to 80° C. by adding the boiled seafood seasoning liquid.

본 발명은 상기 방법으로 제조된 해산물조림을 제공한다.The present invention provides a boiled seafood prepared by the above method.

본 발명에 따른 해산물조림은 외관, 향, 짠맛, 단맛, 신맛, 감칠맛, 간장게장맛, 비린맛, 질감 및 종합기호도의 측면에서 높은 기호도를 나타냄을 확인할 수 있다. 특히, 해산물조림조미액에 포함된 달인간장게장조미액, 및 회향을 포함하는 채소육수는 이러한 기호도 상승에 매우 중요한 역할을 수행한다. It can be seen that the boiled seafood according to the present invention exhibits high preference in terms of appearance, aroma, saltiness, sweetness, sourness, umami, soy sauce crab taste, fishy taste, texture, and overall preference. In particular, the decoction soy sauce crab seasoning liquid contained in the seafood stewed seasoning liquid, and the vegetable broth containing fennel play a very important role in increasing the preference.

이하 본 발명을 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

실시예 1: 간장 및 물의 중량비에 따른 간장조미액의 배합비율Example 1: Mixing ratio of soy sauce seasoning liquid according to the weight ratio of soy sauce and water

간장조미액은 하기 표 4와 같이, 간장과 물 75%와 단맛, 감칠맛, 비린 맛을 잡아줄 향신료로서 올리고당, 매실액, 맛술, 마늘, 생강, 양파, 대파, 다시마, 건새우, 통후추, 청양고추, 고추씨, 계피 등을 25%로 배합비율을 설정하였다. 간장조미액은 양조간장과 물의 중량 기준 배합비율에 따라 간장2 : 물1(A), 간장1.5 : 물1(B), 간장1 : 물1(C), 간장1 : 물1.5(D), 간장1 : 물2(E) 등으로 5종의 배합비율로 이 외의 재료는 동일하게 설정하였다. 간장조미액은 각각의 배합비율에 맞춰 재료를 혼합하여 95℃ 이상의 온도에서 20분간 끓인 후 채반에 받쳐 고형재료를 제거한 간장조미액을 식혀 냉장보관 하며 사용하였다. 깨끗이 씻어 준비한 꽃게 200 g에 간장조미액 600 g을 통에 넣어 뚜껑을 닫은 후 냉장온도(1∼3℃)에서 5일간 숙성하였고 숙성한 게와 간장게장조미액을 분리하였다. As shown in Table 4 below, the soy sauce seasoning liquid is a spice that will hold 75% of soy sauce and water, sweetness, umami, and fishy taste, as well as oligosaccharides, plum juice, mash, garlic, ginger, onions, green onions, kelp, dried shrimp, pepper, green pepper, The blending ratio was set to 25% of pepper seeds and cinnamon. Soy sauce seasoning liquid is based on the weight-based mixing ratio of brewed soy sauce and water, soy sauce 2: water 1 (A), soy sauce 1.5: water 1 (B), soy sauce 1: water 1 (C), soy sauce 1: water 1.5 (D), soy sauce 1: Water 2 (E), etc., with 5 kinds of mixing ratio, and other materials were set the same. The soy sauce seasoning liquid was used after mixing the ingredients according to the respective mixing ratios, boiling for 20 minutes at a temperature of 95°C or higher, and cooling the soy sauce seasoning liquid from which the solid material was removed by placing it on a tray. Washed and prepared 200 g of blue crab, 600 g of soy sauce seasoning liquid was put in a container, closed, and aged for 5 days at refrigeration temperature (1∼3℃), and the aged crab and soy sauce crab seasoning liquid were separated.

원료Raw material 간장과 물의 중량비율(간장 : 물)에 따른 시료 Sample according to the weight ratio of soy sauce and water (soy sauce: water) A(2 : 1)A(2: 1) B(1.5 : 1)B(1.5: 1) C(1 : 1)C(1: 1) D(1 : 1.5)D(1: 1.5) E(1 : 2)E(1: 2) 양조간장Brewed soy sauce 5050 4545 37.537.5 3030 2525 물water 2525 3030 37.537.5 4545 5050 올리고당oligosaccharide 44 44 44 44 44 매실액Plum juice 44 44 44 44 44 맛술Taste sake 44 44 44 44 44 마늘garlic 3.93.9 3.93.9 3.93.9 3.93.9 3.93.9 생강ginger 1One 1One 1One 1One 1One 양파onion 44 44 44 44 44 대파Green Onion 22 22 22 22 22 다시마Kelp 0.250.25 0.250.25 0.250.25 0.250.25 0.250.25 건새우Dried shrimp 0.50.5 0.50.5 0.50.5 0.50.5 0.50.5 통후추Whole pepper 0.250.25 0.250.25 0.250.25 0.250.25 0.250.25 청양고추Cheongyang Pepper 0.750.75 0.750.75 0.750.75 0.750.75 0.750.75 고추씨Pepper seeds 0.250.25 0.250.25 0.250.25 0.250.25 0.250.25 계피cinnamon 0.10.1 0.10.1 0.10.1 0.10.1 0.10.1

실험예　1: 간장조미액과 간장게장조미액의 염도(%)Experimental Example 1: Salinity (%) of soy sauce seasoning liquid and soy sauce crab seasoning liquid

간장조미액 및 5일 숙성한 간장게장조미액에 대하여 염도를 측정하였다. 그 결과는 하기 표 5와 같다.Salinity was measured for the soy sauce seasoning solution and the soy sauce crab seasoning solution aged for 5 days. The results are shown in Table 5 below.

시료sample 간장조미액Soy Sauce Seasoning 간장게장조미액Soy Crab Seasoning Liquid AA 27.5±0.127.5±0.1 24.6±0.024.6±0.0 BB 25.4±0.025.4±0.0 22.6±0.022.6±0.0 CC 23.2±0.023.2±0.0 21.0±0.121.0±0.1 DD 20.3±0.120.3±0.1 18.2±0.118.2±0.1 EE 18.4±0.018.4±0.0 16.8±0.016.8±0.0

상기 표 5를 참고하면, 염도를 측정한 결과 A시료 27.5%, B시료 25.4%, C시료 23.2%, D시료 20.3%, E시료 18.4%로 간장의 비율이 높아질수록 염도가 1.9∼2.9% 높아졌다. 꽃게: 간장조미액을 1: 3의 비율로 간장게장을 만들어 5일간 숙성한 간장게장조미액의 염도는 A시료 24.6%, B시료 22.6%, C시료 21.0%, D시료 18.2%, E시료 16.8%로 간장조미액보다는 염도가 1.6∼2.9%로 희석되어 낮아졌다. 특히 염도가 높은 간장조미액일수록 간장게장조미액 염도 희석비율이 높아지는 것을 알 수 있었다. Referring to Table 5, as a result of measuring the salinity, the salinity of sample A was 27.5%, sample B 25.4%, sample C 23.2%, sample D 20.3%, and sample E 18.4%. . Blue crab: The salinity of the soy sauce crab seasoning solution made of soy sauce seasoning solution in a ratio of 1: 3 and aged for 5 days is 24.6% for sample A, 22.6% for sample B, 21.0% for sample C, 18.2% for sample D, and 16.8% for sample E. The salinity was diluted to 1.6~2.9% and lowered than the soy sauce seasoning solution. In particular, it was found that the higher the saltiness of the soy sauce seasoning liquid, the higher the salt dilution ratio of the soy sauce crab seasoning liquid.

실험예　2: 간장게장조미액의 관능평가Experimental Example 2: Sensory evaluation of soy sauce crab seasoning liquid

간장게장조미액의 관능검사는 9점 척도로 조미액 맛의 강도에 대해 9점 아주 강하다, 7점 강하다, 5점 보통, 3점 약하다, 1점 아주 약하다 기준으로 평가하였고, 맛의 기호도와 전반적 기호도는 9점 아주 좋다, 7점 좋다, 5점 좋지도 싫지도 않다, 3점 싫다, 1점 아주 싫다 기준으로 평가하였다. 그 결과는 하기 표 6과 같다.The sensory test of soy sauce crab seasoning was evaluated based on the criteria of 9 points very strong, 7 points strong, 5 points normal, 3 points weak, 1 point very weak for the taste of the seasoning liquid on a 9 point scale. 9 points very good, 7 points good, 5 points neither good nor dislike, 3 points dislike, 1 point very dislike. The results are shown in Table 6 below.

항목Item AA BB CC DD EE 맛의 강도Intensity of taste 짠맛Salty 8.10±0.748.10±0.74 7.02±0.637.02±0.63 6.10±0.556.10±0.55 4.70±0.454.70±0.45 4.10±0.554.10±0.55 단맛sweetness 3.80±1.303.80±1.30 4.92±1.594.92±1.59 4.80±1.644.80±1.64 5.50±1.505.50±1.50 5.96±1.935.96±1.93 간장게장맛Soy sauce crab flavor 4.10±0.744.10±0.74 5.24±0.835.24±0.83 5.96±1.005.96±1.00 6.68±1.316.68±1.31 6.96±1.236.96±1.23 비린맛Fishy taste 2.80±0.452.80±0.45 2.70±0.452.70±0.45 3.50±0.503.50±0.50 3.76±0.433.76±0.43 4.10±0.554.10±0.55 맛의 기호도Taste preference 짠맛Salty 4.60±2.074.60±2.07 6.00±1.586.00±1.58 6.40±1.146.40±1.14 7.20±0.847.20±0.84 7.60±0.897.60±0.89 단맛sweetness 5.56±0.615.56±0.61 5.80±0.845.80±0.84 6.08±0.586.08±0.58 6.70±0.846.70±0.84 6.82±0.836.82±0.83 간장게장맛Soy sauce crab flavor 4.20±1.104.20±1.10 5.20±1.305.20±1.30 5.80±1.155.80±1.15 7.70±0.457.70±0.45 7.40±1.507.40±1.50 비린맛Fishy taste 7.20±0.847.20±0.84 7.10±0.897.10±0.89 6.60±0.556.60±0.55 6.40±0.556.40±0.55 6.20±1.106.20±1.10 전반적 기호도Overall preference 4.90±1.344.90±1.34 6.26±1.376.26±1.37 7.06±0.137.06±0.13 7.82±0.467.82±0.46 7.50±1.227.50±1.22

상기 표 6을 참고하면, 맛의 강도에 대한 평가는 간장비율이 높아질수록 짠맛의 강도가 높아졌으며, 간장비율이 낮아질수록 단맛, 간장게장맛과 비린맛의 강도가 높아졌다. 즉 짠맛의 강도가 낮아지면 그 외의 맛 강도가 높아졌다. 맛의 기호도는 간장비율이 낮아질수록 짠맛과 단맛에 대한 기호도는 좋아졌으나 짠맛에 상쇄되었던 비린맛이 강해져 기호도가 낮아지는 경향이 나타났다. 간장게장의 간장조미액에 대한 짠맛의 강도가 낮아지면 기호도가 높아졌으나 전반적이 맛의 어울림에서 간장게장맛의 기호도와 전반적 기호도는 양조간장 : 물의 비율이 1:1.5인 D시료에 대한 기호도가 가장 좋았다. Referring to Table 6, in the evaluation of the intensity of taste, the intensity of salty taste increased as the liver ratio increased, and the intensity of sweetness, soy sauce and fishy taste increased as the liver ratio decreased. In other words, when the intensity of salty taste decreased, the intensity of other tastes increased. As for the taste preference, as the liver ratio decreased, the preference for salty and sweet taste improved, but the fishy taste, which was offset by the salty taste, became stronger and the preference tended to decrease. As the intensity of saltiness for the soy sauce seasoning of soy sauce was lowered, the preference increased, but the preference and overall preference of the soy sauce crab taste were the best for the D sample with a ratio of brewed soy sauce and water of 1:1.5. .

실시예 2: 간장조미액의 배합비율Example 2: Mixing ratio of soy sauce seasoning liquid

앞선 실시예 1을 통해 양조간장 : 물의 비율을 1:1.5로 선정하였으나, 단맛과 간장게장의 맛에 대한 기호도를 높이기 위해 단맛을 내는 원료인 올리고당, 매실액, 사과 함량에 대한 3종의 간장조미액 배합비율을 설정하였다. 간장조미액은 하기 표 7의 배합비율에 맞춰 재료를 혼합하여 95℃ 이상의 온도에서 20분간 끓인 후 채반에 받쳐 고형재료를 제거한 간장조미액을 식혀 냉장보관 하며 사용하였다. 깨끗이 씻어 준비한 꽃게 200 g에 상기 간장조미액 600 g을 통에 넣어 뚜껑을 닫은 후 냉장온도(1∼3℃)에서 5일간 숙성하였고 숙성한 게와 간장게장조미액을 분리하였다. Although the ratio of brewed soy sauce: water was selected as 1:1.5 in Example 1, three types of soy sauce seasoning liquid for the content of oligosaccharide, plum liquid, and apple, which are raw materials for sweetness, to increase the taste of sweetness and soy crab taste. The blending ratio was set. The soy sauce seasoning liquid was used by mixing the ingredients according to the mixing ratio in Table 7 below, boiling for 20 minutes at a temperature of 95°C or higher, and then cooling the soy sauce seasoning liquid from which the solid material was removed by placing it on a tray to cool it. To 200 g of freshly washed blue crab, 600 g of the soy sauce seasoning solution was put in a container, the lid was closed, and then aged for 5 days at refrigeration temperature (1∼3°C), and the aged crab and soy sauce crab seasoning solution were separated.

원료Raw material AA BB CC 양조간장Brewed soy sauce 3030 3030 3030 물water 4545 4545 4545 올리고당oligosaccharide 44 22 　-- 매실액Plum juice 44 22 　-- 맛술Taste sake 55 55 55 마늘garlic 33 33 33 생강ginger 1One 1One 1One 사과Apple 　-- 44 88 양파onion 44 44 44 대파Green Onion 22 22 22 다시마Kelp 0.40.4 0.40.4 0.40.4 건새우Dried shrimp 0.50.5 0.50.5 0.50.5 청양고추Cheongyang Pepper 0.50.5 0.50.5 0.50.5 고추씨Pepper seeds 0.20.2 0.20.2 0.20.2 통후추Whole pepper 0.20.2 0.20.2 0.20.2 계피cinnamon 0.20.2 0.20.2 0.20.2

실험예　3: 간장조미액과 간장게장조미액의 염도(%)Experimental Example 3: Salinity (%) of soy sauce seasoning liquid and soy sauce crab seasoning liquid

간장조미액 및 5일 숙성한 간장게장조미액에 대하여 염도를 측정하였다. 그 결과는 하기 표 8와 같다.Salinity was measured for the soy sauce seasoning solution and the soy sauce crab seasoning solution aged for 5 days. The results are shown in Table 8 below.

시료sample 간장조미액Soy Sauce Seasoning 간장게장조미액Soy Crab Seasoning Liquid AA 20.1±0.120.1±0.1 18.6±0.118.6±0.1 BB 18.4±0.018.4±0.0 17.4±0.117.4±0.1 CC 15.5±0.015.5±0.0 14.9±0.114.9±0.1

상기 표 8과 같이, 간장조미액의 염도는 각각 A시료 20.1%, B시료 18.4%, C시료 15.5%로 사과의 함량이 높아질수록 염도가 2.7∼2.9% 낮아졌다. 이는 사과의 수분 때문인 것으로 예상된다. 꽃게: 간장조미액을 1: 3의 비율로 간장게장을 만들어 5일간 숙성한 간장게장조미액의 염도는 A시료 18.6%, B시료 17.4%, C시료 14.9%로 간장조미액보다는 염도가 0.6 내지 1.5%로 희석되어 낮아졌다. 특히 염도가 낮은 간장조미액일수록 간장게장조미액 염도 희석비율이 낮아지는 것을 알 수 있었다. As shown in Table 8, the salinity of the soy sauce seasoning solution was 20.1% for sample A, 18.4% for sample B, and 15.5% for sample C, respectively. As the content of apples increased, the salinity decreased by 2.7 to 2.9%. This is expected to be due to the moisture in the apples. Blue crab: Soy sauce crab seasoned in a ratio of 1: 3 and aged for 5 days, the salinity of the soy sauce crab seasoning solution is 18.6% for sample A, 17.4% for sample B, and 14.9% for sample C. The salinity of soy sauce seasoning solution is 0.6 to 1.5%. Diluted and lowered. In particular, it was found that the lower the saltiness of the soy sauce seasoning solution, the lower the saltiness dilution ratio of the soy sauce crab seasoning solution.

실험예　4: 간장게장조미액의 관능평가Experimental Example 　 4: Sensory evaluation of soy sauce crab seasoning liquid

간장게장조미액의 관능검사는 9점 척도로 조미액 맛의 강도에 대해 9점 아주 강하다, 7점 강하다, 5점 보통, 3점 약하다, 1점 아주 약하다 기준으로 평가하였고, 맛의 기호도와 전반적 기호도는 9점 아주 좋다, 7점 좋다, 5점 좋지도 싫지도 않다, 3점 싫다, 1점 아주 싫다 기준으로 평가하였다. 그 결과는 하기 표 9와 같다.The sensory test of soy sauce crab seasoning was evaluated based on the criteria of 9 points very strong, 7 points strong, 5 points normal, 3 points weak, 1 point very weak for the taste of the seasoning liquid on a 9 point scale. 9 points very good, 7 points good, 5 points neither good nor dislike, 3 points dislike, 1 point very dislike. The results are shown in Table 9 below.

항목Item AA BB CC 맛의 강도Intensity of taste 짠맛Salty 5.40±0.425.40±0.42 5.10±0.145.10±0.14 5.00±0.145.00±0.14 단맛sweetness 6.30±0.676.30±0.67 6.44±0.496.44±0.49 6.10±0.426.10±0.42 간장게장맛Soy sauce crab flavor 6.28±0.836.28±0.83 7.06±1.157.06±1.15 6.90±0.746.90±0.74 비린맛Fishy taste 3.56±0.523.56±0.52 3.70±0.453.70±0.45 3.08±0.733.08±0.73 맛의 기호도Taste preference 짠맛Salty 7.30±0.677.30±0.67 7.60±0.657.60±0.65 7.40±0.557.40±0.55 단맛sweetness 6.50±0.506.50±0.50 7.76±0.437.76±0.43 7.42±0.587.42±0.58 간장게장맛Soy sauce crab flavor 7.34±0.657.34±0.65 7.88±0.547.88±0.54 7.64±0.647.64±0.64 비린맛Fishy taste 6.80±0.456.80±0.45 6.90±0.896.90±0.89 6.80±0.846.80±0.84 전반적 기호도Overall preference 7.46±0.557.46±0.55 8.20±0.678.20±0.67 7.72±0.417.72±0.41

상기 표 9를 참고하면, 맛의 강도에 대한 평가에서 사과의 함유량에 따라 사과의 수분이 간장을 희석하여 짠맛의 강도가 낮아졌으나 단맛의 강도는 올리고당, 매실액과 사과를 모두 함유한 B시료가 높았다. 간장게장맛의 강도는 사과를 넣은 B와 C시료가 A시료보다 높게 나타났다. 맛의 기호도는 올리고당과 매실액만 함유한 A시료보다 사과를 넣은 B와 C시료가 단맛에 대한 기호도는 좋아졌으며 사과만 함유한 C시료보다 B시료가 단맛, 간장게장맛, 전반적인 기호도 모두 가장 좋았다. 올리고당과 매실의 단맛은 사과의 단맛과 산미(구연산)가 어울려 간장조미액의 맛의 기호도를 좋게 만들어주는 것으로 판단되며 최종 간장게장조미액의 배합비율을 B시료로 선정하였다.Referring to Table 9, in the evaluation of the strength of the taste, the strength of the salty taste was decreased by diluting the soy sauce with the moisture of the apple according to the content of the apple, but the strength of the sweet taste was obtained from B sample containing both oligosaccharides, plum liquid and apples. It was high. The intensity of soy sauce crab flavor was higher in samples B and C containing apples than samples A. As for the taste preference, the taste preference of B and C samples containing apples was better than that of A sample containing only oligosaccharide and plum liquid, and the B sample had the best sweetness, soy sauce crab taste, and overall preference than the C sample containing only apples. . The sweetness of oligosaccharides and plums is judged to make the taste of soy sauce seasoning liquid better by matching the sweetness of apples and acidity (citric acid), and the final mixing ratio of soy sauce crab seasoning liquid was selected as B sample.

실시예 3: 간장게장조미액의 1차 숙성기간에 따른 관능특성Example 3: Sensory Characteristics of Soy Sauce Crab Seasoning Solution According to the First Ripening Period

간장게장조미액의 1차 숙성기간을 알아보기 위해 꽃게와 간장조미액을 1 : 3 중량비율로 담아 냉장온도(1∼3℃)에서 총 5일간 숙성하였다. To determine the primary aging period of the soy sauce crab seasoning liquid, blue crab and soy sauce seasoning liquid were added in a weight ratio of 1:3 and aged for a total of 5 days at refrigeration temperature (1~3℃).

실험예　5: 간장게장의 숙성기간에 따른 간장게장조미액의 염도(%)Experimental Example 　 5: Salinity of Soy Sauce Crab Seasoning Solution according to the Ripening Period of Soy Sauce Crab (%)

5일간 간장게장조미액의 염도를 측정하였고, 그 결과는 하기 표 10과 같다. The salinity of the soy sauce crab seasoning solution was measured for 5 days, and the results are shown in Table 10 below.

숙성기간(일)Ripening period (days) 00 1One 22 33 44 55 염도(%)Salinity (%) 18.3±0.118.3±0.1 17.7±0.117.7±0.1 17.5±0.117.5±0.1 17.3±0.017.3±0.0 17.2±0.217.2±0.2 17.1±0.117.1±0.1

상기 표 10을 참고하면, 숙성기간 동안 간장게장조미액의 염도 변화는 최초 18.3%에서 1일 숙성 후 17.7%로 0.6% 염도가 감소하였고 이후 3일까지 0.2%씩 4일과 5일에는 각각 전날보다 0.1% 염도가 감소하였다. Referring to Table 10, during the aging period, the salinity change of the soy sauce crab seasoning solution decreased by 0.6% from 18.3% for the first time to 17.7% after aging for 1 day, and 0.1% for the 4th and 5th days, respectively, until the 3rd. % Salinity decreased.

실험예　6: 간장게장의 숙성기간에 따른 간장게장조미액에 대한 관능 특성Experimental Example 　 6: Sensory Characteristics of Soy Sauce Crab Seasoning Solution According to the Ripening Period of Soy Crab Crab

5일간 간장게장조미액의 관능평가를 실시하였다. 숙성기간에 따른 간장게장조미액에 대한 관능검사는 9점 척도로 간장게장조미액의 간장게장맛의 강도, 간장게장맛의 기호도, 전반적인 기호도에 대하여 9점 아주 좋다(아주 강하다), 7점 좋다(강하다), 5점 보통, 3점 싫다(약하다), 1점 아주 싫다(아주 약하다) 기준으로 평가하였다. 그 결과는 하기 표 11과 같다. Sensory evaluation of the soy sauce crab seasoning was performed for 5 days. The sensory test for the soy sauce crab seasoning solution according to the maturation period is 9 points for the strength of the soy sauce crab flavor, the preference of the soy sauce crab taste, and the overall preference of the soy sauce crab seasoning on a scale of 9 points. Very good (very strong), 7 points good (strong) ), 5 points Average, 3 points Dislike (weak), 1 point Very dislike (very weak). The results are shown in Table 11 below.

항목Item 숙성기간(일)Ripening period (days) 22 33 44 55 간장게장맛의 강도Strength of soy sauce crab flavor 5.30±0.455.30±0.45 7.14±0.257.14±0.25 7.46±0.367.46±0.36 7.56±0.597.56±0.59 간장게장맛의 기호도Preference of soy sauce crab flavor 6.20±0.276.20±0.27 7.50±0.357.50±0.35 7.90±0.427.90±0.42 7.66±0.327.66±0.32 전반적인 기호도Overall acceptability 6.36±0.506.36±0.50 7.40±0.427.40±0.42 7.94±0.267.94±0.26 7.66±0.487.66±0.48

상기 표 11을 참고하면, 맛의 강도는 숙성 2일째 5.3점으로 게 맛이 덜 우러나 간장게장맛이 보통이었으나 숙성 3일 이후 7.14점 이상으로 맛이 강해졌으면 간장게장맛의 기호도에서도 역시 좋아졌다. 전박적인 기호도는 숙성 2일에서는 6.36으로 조금 좋았으나 숙성 3일째 이후 7.4점으로 기호도가 좋았으며 숙성 4일째 7.94점으로 가장 좋았고, 숙성 5일은 7.66점으로 4일보다는 조금 낮아졌다. 결과를 보았을 때 간장게장을 바로 섭취하기에 숙성 4일째가 맛이 가장 좋았으며 1차 숙성 기간으로 보면 숙성 3일째부터 간장게장맛이 좋았으므로 가공시간을 고려하여 숙성 3일째를 선정 하였다. Referring to Table 11, the intensity of the taste was 5.3 points on the 2nd day of aging, so the taste of the crab was moderate, but the taste of the soy sauce crab was also improved when the taste became stronger than 7.14 points after 3 days of aging. The overall acceptance was slightly good at 6.36 on the 2nd day of aging, but it was good at 7.4 points after the 3rd day of aging, and the best at 7.94 on the 4th day of aging, and 7.66 on the 5th day of aging, which was slightly lower than on the 4th. As a result, the taste was best on the 4th day of aging because the soy sauce crab was consumed immediately, and the third day of aging was selected considering the processing time.

실시예 4: 꽃게와 간장조미액의 중량비율에 따른 간장게장의 관능특성Example 4: Sensory Characteristics of Soy Sauce Crab According to the Weight Ratio of Blue Crab and Soy Sauce Seasoning Liquid

꽃게와 간장조미액의 중량비율에 따른 간장게장의 맛의 특성을 알아보고자 꽃게와 간장조미액의 중량비율을 각각 1 : 2, 1 : 2.5, 1 : 3, 1 : 3.5로 혼합하여 냉장온도(1∼3℃)에서 3일간 간장게장조미액의 염도와 관능평가를 실시하였다. To find out the taste characteristics of soy sauce crab according to the weight ratio of blue crab and soy sauce seasoning, mix the weight ratios of blue crab and soy sauce seasoning at 1: 2, 1: 2.5, 1: 3, and 1: 3.5, respectively, and refrigerate temperature (1~ 3°C) for 3 days, the salinity and sensory evaluation of the soy sauce crab seasoning solution was performed.

실험예　7: 꽃게와 간장조미액의 중량비율에 따른 간장게장조미액의 염도(%)Experimental Example 　7: Salinity (%) of soy sauce crab seasoning liquid according to the weight ratio of blue crab and soy sauce seasoning liquid

간장게장조미액의 염도를 측정하였고, 그 결과는 하기 표 12와 같다.The salinity of the soy sauce crab seasoning was measured, and the results are shown in Table 12 below.

꽃게 : 간장조미액Blue crab: soy sauce seasoning liquid 1 : 21: 2 1 : 2.51: 2.5 1 : 31: 3 1 : 3.51: 3.5 염도(%)Salinity (%) 18.0±0.118.0±0.1 17.7±0.117.7±0.1 17.5±0.117.5±0.1 17.3±0.017.3±0.0

상기 표 12를 참고하면, 꽃게와 간장조미액의 중량비율에 따른 간장게장조미액의 염도 변화는 꽃게와 간장조미액 중량비율이 1 : 2일 때 염도가 18.0%에서 간장조미액 비율이 높아질수록 염도가 낮아졌다. Referring to Table 12, the salinity change of the soy sauce seasoning liquid according to the weight ratio of the blue crab and soy sauce seasoning liquid was 18.0% when the weight ratio of the blue crab and soy sauce seasoning liquid was 1:2, the salinity decreased as the soy sauce seasoning liquid ratio increased.

실험예　8: 꽃게와 간장조미액의 중량비율에 따른 간장게장조미액에 대한 관능 특성Experimental Example 　8: Sensory characteristics of soy sauce crab seasoning liquid according to the weight ratio of blue crab and soy sauce seasoning

꽃게와 간장조미액 중량비율에 따른 간장게장조미액에 대한 관능검사는 9점 척도로 간장게장조미액의 간장게장맛의 강도, 간장게장맛의 기호도, 전반적인 기호도에 대하여 9점 아주 좋다(아주 강하다), 7점 좋다(강하다), 5점 보통, 3점 싫다(약하다), 1점 아주 싫다(아주 약하다) 기준으로 평가하였다. 그 결과는 하기 표 13과 같다.The sensory test for the soy sauce crab seasoning liquid according to the weight ratio of blue crab and soy sauce seasoning liquid is 9 points very good (very strong), 7 for the strength of the soy sauce crab flavor, the preference of soy sauce crab flavor, and the overall preference of the soy sauce crab seasoning liquid on a 9-point scale. It was rated on the criteria of good (strong), 5 points, average, 3 points, dislikes (weak), and 1 point, very dislikes (very weak). The results are shown in Table 13 below.

항목Item 꽃게 : 간장조미액Blue crab: soy sauce seasoning liquid 1 : 21: 2 1 : 2.51: 2.5 1 : 31: 3 1 : 3.51: 3.5 간장게장맛의 강도Strength of soy sauce crab flavor 7.70±0.677.70±0.67 7.60±0.557.60±0.55 7.56±0.267.56±0.26 6.90±0.226.90±0.22 간장게장맛의 기호도Preference of soy sauce crab flavor 7.42±0.537.42±0.53 7.56±0.387.56±0.38 7.50±0.617.50±0.61 7.06±0.137.06±0.13 전반적 기호도Overall preference 7.50±0.507.50±0.50 7.96±0.367.96±0.36 7.88±0.457.88±0.45 7.10±0.387.10±0.38

그 결과 간장조미액 비율이 높을수록 간장게장맛의 강도는 약하다고 평가되었으며 간장게장맛의 기호도는 1 : 2.5가 7.56점으로 가장 좋았고 1 : 3이 7.5점으로 좋았다. 전반적 기호도는 1 : 2.5 비율이 7.96점, 1 : 3 비율이 7.88점으로 좋다고 평가되었다. 간장게장조미액이 많이 필요한 본 연구에서는 꽃게와 간장조미액 중량비율을 1 : 3으로 선정하였다.As a result, the higher the soy sauce seasoning ratio, the weaker the strength of the soy sauce crab taste was, and the preference of the soy sauce crab taste was the best with 7.56 points for 1: 2.5 and 7.5 points for 1: 3. The overall acceptability was evaluated as good with a 1:2.5 ratio of 7.96 points and a 1:3 ratio of 7.88 points. In this study, which requires a lot of soy sauce crab seasoning liquid, the weight ratio of blue crab and soy sauce seasoning liquid was selected as 1:1.

실시예 5: 간장게장조미액의 가열 시간에 따른 관능특성Example 5: Sensory properties of soy sauce crab seasoning according to heating time

1차 숙성한 간장게장의 꽃게와 간장게장조미액을 분리하여 비린맛은 감소시키고 맛을 증진시킬 수 있도록 간장게장조미액을 달였다. 간장게장조미액을 끓였을 때 맛이 좋은 최적조건을 찾기 위해 90℃ 이상으로 온도가 상승했을 때부터 가열시간 측정을 시작하였으며 각각 0, 1, 3, 5, 7, 10분간 가열한 달인 간장게장조미액의 염도와 관능 특성을 조사하였다. The soy sauce crab sauce was added to reduce the fishy taste and enhance the taste by separating the blue crab and soy sauce crab sauce from the first aged soy sauce crab. In order to find the optimum condition when the soy sauce crab seasoning liquid was boiled, the heating time measurement was started when the temperature rose above 90℃ and heated for 0, 1, 3, 5, 7, 10 minutes respectively. Salinity and organoleptic properties were investigated.

실험예　9: 간장게장조미액의 가열한 시간에 따른 염도(%)Experimental Example 　 9: Salinity (%) of Soy Sauce Crab Seasoning Solution according to Heating Time

염도 측정 결과 하기 표 14와 같다.Salinity measurement results are shown in Table 14 below.

간장게장조미액 끓인 시간(min)Boiling time of soy sauce crab sauce (min) 달인간장조미액 염도(%)Salinity of decoction soy sauce (%) 00 17.3±0.117.3±0.1 1One 17.7±0.217.7±0.2 33 18.3±0.418.3±0.4 55 19.1±0.119.1±0.1 77 21.1±0.221.1±0.2 1010 22.4±0.122.4±0.1

표 14를 참고하면, 간장게장조미액을 가열시간이 길어질수록 염도는 17.3%에서 10분 달인 뒤 22.4%로 증가하였다. Referring to Table 14, as the heating time of the soy sauce crab seasoning increased, the salinity increased from 17.3% to 22.4% after 10 minutes of decoction.

실험예　10: 간장게장조미액의 가열한 시간에 따른 관능특성Experimental Example 　10: Sensory Characteristics of Soy Sauce Crab Seasoning Solution with Heating Time

간장게장조미액의 관능검사는 9점 척도로 조미액 맛의 강도에 대해 9점 아주 강하다, 7점 강하다, 5점 보통, 3점 약하다, 1점 아주 약하다 기준으로 평가하였고, 맛의 기호도와 전반적 기호도는 9점 아주 좋다, 7점 좋다, 5점 좋지도 싫지도 않다, 3점 싫다, 1점 아주 싫다 기준으로 평가하였다. 그 결과는 표 15와 같다.The sensory test of soy sauce crab seasoning was evaluated based on the criteria of 9 points very strong, 7 points strong, 5 points normal, 3 points weak, 1 point very weak for the taste of the seasoning liquid on a 9 point scale. 9 points very good, 7 points good, 5 points neither good nor dislike, 3 points dislike, 1 point very dislike. The results are shown in Table 15.

항목Item 간장조미액 가열 시간Soy sauce seasoning liquid heating time 0분0 minutes 1분1 min 3분3 minutes 5분5 minutes 7분7 minutes 10분10 minutes 맛의 강도Intensity of taste 짠맛Salty 4.90±0.744.90±0.74 5.00±1.005.00±1.00 5.60±0.895.60±0.89 6.10±0.896.10±0.89 7.40±0.557.40±0.55 8.60±0.558.60±0.55 단맛sweetness 5.50±0.715.50±0.71 5.90±0.555.90±0.55 5.60±0.555.60±0.55 5.80±0.845.80±0.84 5.10±0.745.10±0.74 4.70±0.974.70±0.97 간장게장맛Soy sauce crab flavor 6.48±0.506.48±0.50 6.70±0.846.70±0.84 7.10±0.747.10±0.74 7.60±0.657.60±0.65 7.62±0.527.62±0.52 7.70±0.457.70±0.45 비린맛Fishy taste 3.76±0.433.76±0.43 3.60±1.143.60±1.14 3.30±0.843.30±0.84 3.20±0.453.20±0.45 2.80±0.452.80±0.45 3.00±0.713.00±0.71 맛의 기호도Taste preference 짠맛Salty 7.40±0.897.40±0.89 7.46±0.557.46±0.55 7.66±0.427.66±0.42 7.50±0.717.50±0.71 6.26±0.586.26±0.58 5.44±0.615.44±0.61 단맛sweetness 7.10±0.897.10±0.89 7.46±0.647.46±0.64 7.60±0.237.60±0.23 7.88±0.527.88±0.52 6.20±0.456.20±0.45 5.50±0.505.50±0.50 간장게장맛Soy sauce crab flavor 7.12±0.547.12±0.54 7.52±0.457.52±0.45 7.66±0.487.66±0.48 7.82±0.257.82±0.25 7.36±0.507.36±0.50 7.10±0.747.10±0.74 비린맛Fishy taste 7.02±0.717.02±0.71 7.16±0.557.16±0.55 7.22±0.867.22±0.86 7.60±0.577.60±0.57 7.65±0.517.65±0.51 7.40±0.557.40±0.55 전반적 기호도Overall preference 7.02±0.717.02±0.71 7.36±0.597.36±0.59 7.70±0.457.70±0.45 8.18±0.198.18±0.19 7.46±0.517.46±0.51 7.22±0.867.22±0.86

표 15를 참고하면, 가열시간이 길어질수록 짠맛과 간장게장맛이 증가하였다. 맛의 기호도는 짠맛은 가열 5분까지 7.40∼7.66점으로 맛이 좋았으나 7분부터 기호도가 낮아졌다. 단맛과 간장게장맛, 전반적 기호도는 가열시간이 5분일 때 가장 좋았다. 간장게장조미액을 가열하면 비린맛은 약해지고 간장게장의 게맛이 강해져서 기호도를 높였다. 간장게장조미액을 달이는 조건은 90℃이상의 온도에서 5분으로 결정하였다. Referring to Table 15, as the heating time increased, saltiness and soy sauce crab taste increased. The taste preference was 7.40~7.66 points for the salty taste until 5 minutes of heating, but the taste decreased from 7 minutes. Sweet taste, soy sauce crab taste, and overall acceptability were best when heating time was 5 minutes. When the soy sauce crab seasoning liquid is heated, the fishy taste weakens and the crab taste of the soy sauce crab sauce becomes stronger, increasing the preference. Conditions for decoating the soy sauce crab seasoning liquid were determined as 5 minutes at a temperature of 90°C or higher.

실험예　11: 간장게장조미액의 용량에 따른 가열 특성Experimental Example 　11: Heating characteristics according to the capacity of soy sauce crab seasoning liquid

간장게장조미액의 용량에 따른 차이를 알아보기 위해 간장게장조미액은 1,000 g, 1,500 g, 2,000 g의 가열특성을 조사하였다. 그 결과는 하기 표 16과 같다.The heating characteristics of 1,000 g, 1,500 g, and 2,000 g of soy sauce crab seasoning were investigated in order to find out the difference according to the dose of soy sauce crab seasoning liquid. The results are shown in Table 16 below.

간장게장조미액 용량(g)Soy sauce crab seasoning liquid capacity (g) 1,0001,000 1,5001,500 2,0002,000 90℃까지 도달시간Time to reach 90℃ 7분 10초7 minutes 10 seconds 10분 02초10 minutes 02 seconds 13분 20초13 minutes 20 seconds 달인간장조미액 염도(%)Salinity of decoction soy sauce (%) 19.1±0.119.1±0.1 19.1±0.219.1±0.2 19.3±0.119.3±0.1 달인간장조미액 용량(g)Volume of decoction soy sauce (g) 865(14%감소)865 (14% reduction) 1,310(13%감소)1,310 (13% reduction) 1,720(14%감소)1,720 (14% reduction)

그 결과 조미액의 용량에 따른 90℃까지 온도가 도달하기까지 걸리는 시간이 각각 7분 10초, 10분 2초, 13분 20초였으나 이후 5분간 가열한 달인간장조미액의 염도는 19.1∼19.3%였으며 달인간장조미액의 용량도 13∼14% 감소하였다. 간장게장조미액을 가열할 때 용량은 차이가 있더라도 90℃이상의 온도에서 5분간 가열하는 조건에 따른 달인간장조미액의 차이는 거의 없다고 확인하였다.As a result, the time required to reach the temperature to 90℃ according to the capacity of the seasoning solution was 7 minutes 10 seconds, 10 minutes 2 seconds, 13 minutes 20 seconds, respectively, but the salinity of the decoction soy sauce seasoning solution heated for 5 minutes was 19.1 to 19.3%. The dose of decoction soy sauce was also reduced by 13-14%. It was confirmed that there was little difference in the soy sauce seasoning liquid according to the conditions of heating for 5 minutes at a temperature of 90℃ or higher even though there was a difference in capacity when heating the soy sauce crab seasoning liquid.

실시예 6: 달인 간장게장조미액 및 간장조미액의 혼합 비율에 따른 관능특성Example 6: Sensory properties according to the mixing ratio of decoction soy sauce crab seasoning liquid and soy sauce seasoning liquid

1차 숙성하여 달인 간장게장조미액과 기본 간장조미액의 혼합비율의 최적 조건을 설정하고자 하였다. 이때 달인 간장게장조미액의 중량비율을 각각 60%, 70%, 80%, 100%로 만들었으며 1차 숙성한 간장게장의 꽃게 200 g과 달인간장조미액 300 g을(1 : 1.5 중량비율) 혼합하여 5일간 2차 냉장숙성(1∼3℃)을 한 후 달인간장게장조미액의 염도와 관능 특성을 조사하였다. It was attempted to set the optimal conditions for the mixing ratio of the soy sauce crab seasoning liquid and basic soy sauce seasoning liquid after first aging. At this time, the weight ratio of the decoction soy sauce crab seasoning liquid was made into 60%, 70%, 80%, and 100%, respectively, and 200 g of the first aged soy sauce crab seasoning and 300 g of the decoction soy sauce seasoning liquid were mixed (1: 1.5 weight ratio). After the 2nd refrigeration aging (1~3℃) for 5 days, the salinity and sensory properties of decoction soy sauce crab seasoning were investigated.

실험예Experimental example 　12: 달인 12: Master 간장게장조미액과Soy sauce crab seasoning and 간장조미액Soy Sauce Seasoning 혼합 비율에 따른 2차 숙성 Secondary aging according to mixing ratio 달인간장게장조미액의Of the decoction soy sauce 염도(%) Salinity (%)

염도 측정 결과는 하기 표 17과 같다.Salinity measurement results are shown in Table 17 below.

시료sample 달인간장게장 숙성기간Decoction soy sauce crab aging period 0일0 days 3일3 days 5일5 days A(달인간장조미액 100%)A (100% seasoned soy sauce) 19.1±0.119.1±0.1 19.0±0.119.0±0.1 19.0±0.119.0±0.1 B(달인간장조미액 80%+간장조미액 20%)B (Expert soy sauce seasoning 80% + soy sauce seasoning 20%) 18.9±0.118.9±0.1 18.8±0.118.8±0.1 18.6±0.018.6±0.0 C(달인간장조미액 70%+간장조미액 30%)C (Expert soy sauce seasoning 70% + soy sauce seasoning 30%) 18.9±0.018.9±0.0 18.8±0.018.8±0.0 18.7±0.118.7±0.1 D(달인간장조미액 60%+간장조미액 40%)D (60% of seasoned soy sauce + 40% of soy sauce) 18.9±0.118.9±0.1 18.8±0.118.8±0.1 18.6±0.018.6±0.0

2차 숙성 달인간장게장조미액의 염도는 달인간장조미액 100%인 A시료는 19.1%였으며, 달인간장조미액과 간장조미액을 혼합비율에 따른 B, C, D시료는 모두 18.9%로 나타났다. 달인간장조미액의 염도는 19.3%이고 간장조미액의 염도는 18.3%였으며 혼합비율에 따른 달인간장조미액을 60%까지 함유한 조미액의 염도 변화는 나타나지 않았다. 숙성 3일차의 달인간장게장조미액의 염도는 A시료는 19%, B, C, D시료는 18.9%로 염도가 0.1% 감소하였고 숙성 5일차에는 A시료는 19%로 변화가 없었고 B, C, D시료는 18.6∼18.7%로 염도가 0.2% 감소하였다.The salinity of the secondary aging decoction soy sauce crab seasoning solution was 19.1% in A sample, 100% of decoction soy sauce seasoning solution, and 18.9% in all samples B, C, and D according to the mixing ratio of decoction soy sauce and soy sauce. The salinity of the decoction soy sauce was 19.3%, and the salinity of the soy sauce was 18.3%, and there was no change in the salinity of the seasoning solution containing up to 60% of the decoction soy sauce. The salinity of decoction soy sauce crab seasoning on the 3rd day of aging was 19% for sample A and 18.9% for sample B, C, and D. The salinity decreased by 0.1%, and on the 5th day of ripening, sample A did not change to 19%. D sample showed a 0.2% decrease in salinity from 18.6 to 18.7%.

실험예Experimental example 　13: 13: 달인간장조미액과Decoction of soy sauce 간장조미액Soy Sauce Seasoning 혼합 비율에 따른 2차 숙성 Secondary aging according to mixing ratio 달인간장게장조미액의Of the decoction soy sauce 관능특성 Sensory characteristics

2차 숙성달인간장조미액의 관능검사는 9점 척도로 조미액 맛의 강도에 대해 9점 아주 강하다, 7점 강하다, 5점 보통, 3점 약하다, 1점 아주 약하다 기준으로 평가하였고, 맛의 기호도와 전반적 기호도는 9점 아주 좋다, 7점 좋다, 5점 좋지도 싫지도 않다, 3점 싫다, 1점 아주 싫다 기준으로 평가하였다. 그 결과는 하기 표 18과 같다.The sensory test of the second ripened soy sauce seasoning was evaluated on a 9-point scale, with 9 points very strong, 7 points strong, 5 points normal, 3 points weak, 1 point very weak, and taste preferences Overall acceptability was evaluated on the basis of 9 points very good, 7 points good, 5 points neither good nor dislike, 3 points dislike, 1 point very dislike. The results are shown in Table 18 below.

항목Item 달인간장조미액과 간장조미액 혼합 중량비율(달인간장조미액+간장조미액)Weight ratio of mixed soy sauce seasoning liquid and soy sauce seasoning liquid (sweet soy sauce seasoning liquid + soy sauce seasoning liquid) A
(100%+0%)A
(100%+0%) B
(80%+20%)B
(80%+20%) C
(70%+30%)C
(70%+30%) D
(60%+40%)D
(60%+40%) 맛의 강도Intensity of taste 짠맛Salty 7.96±0.297.96±0.29 7.52±0.407.52±0.40 7.48±0.497.48±0.49 7.32±0.437.32±0.43 단맛sweetness 6.02±0.366.02±0.36 5.92±1.265.92±1.26 5.98±1.035.98±1.03 6.18±1.346.18±1.34 간장게장맛Soy sauce crab flavor 7.74±0.537.74±0.53 7.68±0.647.68±0.64 7.36±0.427.36±0.42 7.04±1.057.04±1.05 비린맛Fishy taste 3.68±1.193.68±1.19 3.32±0.863.32±0.86 3.34±0.483.34±0.48 2.90±0.552.90±0.55 맛의 기호도Taste preference 짠맛Salty 6.82±0.546.82±0.54 6.56±0.676.56±0.67 6.34±0.426.34±0.42 7.02±0.667.02±0.66 단맛sweetness 6.62±0.446.62±0.44 6.52±0.726.52±0.72 6.78±0.746.78±0.74 7.08±0.507.08±0.50 간장게장맛Soy sauce crab flavor 7.04±1.017.04±1.01 6.84±1.376.84±1.37 6.82±1.016.82±1.01 7.46±0.967.46±0.96 비린맛Fishy taste 6.96±0.296.96±0.29 7.02±1.037.02±1.03 7.20±1.107.20±1.10 7.32±0.867.32±0.86 전반적 기호도Overall preference 7.16±1.157.16±1.15 6.88±0.996.88±0.99 6.64±0.926.64±0.92 7.58±0.787.58±0.78

달인간장조미액의 비율이 낮아질수록 짠맛, 간장게장맛과 비린맛이 감소하였다. 맛의 기호도는 달인간장조미액 60% 함유한 D시료가 짠맛, 단맛, 간장게장맛, 비린맛, 전반적 기호도 모두 가장 좋았다. 그 다음은 달인간장조미액 100% 함유한 A시료가 좋은 것으로 나타났다. 혼합비율은, 달인간장조미액 60%와 간장조미액 40%를 중량비율로 혼합한 조미액으로 선정하였다.The lower the ratio of decoction soy sauce seasoning was, the less salty, soy sauce and fishy taste decreased. As for taste preference, D sample containing 60% of decoction soy sauce was the best in all of the salty taste, sweet taste, soy sauce crab taste, fishy taste, and overall taste. Next, it was found that sample A containing 100% of decoction soy sauce was good. The mixing ratio was selected as a seasoning liquid obtained by mixing 60% of decoction soy sauce seasoning liquid and 40% of soy sauce seasoning liquid in a weight ratio.

실시예 7: 채소육수의 원료의 배합에 따른 원가Example 7: Cost according to the blending of raw materials for vegetable broth

먼저 해산물조림조미액의 기본이 되는 짠맛을 희석시켜주고, 단맛, 감칠맛 등의 풍미를 증가시켜줄 채소육수를 제조하였다. 주재료는 대파, 마늘, 무, 생강, 양파 등 5종의 채소를 생물과 건조분말 2종류를 각각 구매하여 하기 표 19와 같은 비율로 배합하였다. First, a vegetable broth was prepared that would dilute the salty taste, which is the basis of the stewed seafood seasoning, and increase flavors such as sweetness and umami. The main ingredients were 5 kinds of vegetables, such as green onion, garlic, radish, ginger, and onion, respectively, and two kinds of organisms and dry powder were purchased and mixed in the ratio shown in Table 19 below.

재료material 생물(g)Creature(g) 건조분말(g)Dry powder(g) AA BB CC A-1A-1 B-1B-1 C-1C-1 A-2A-2 무radish 165165 160160 8383 10.410.4 9.69.6 5.25.2 1010 양파onion 175175 160160 8787 14.014.0 12.812.8 77 1414 대파Green Onion 100100 5050 5050 7.27.2 3.53.5 3.63.6 1.51.5 마늘garlic 5050 2020 2525 17.417.4 7.07.0 8.78.7 8.78.7 생강ginger 1010 1010 55 1.21.2 1.21.2 0.60.6 1.21.2 합계Sum 500500 400400 250250 50.150.1 34.134.1 25.125.1 35.435.4

실험예　14: 채소육수의 함량과 당도 평가Experimental Example 　14: Evaluation of the content and sugar content of vegetable broth

상기 배합의 채소육수에 대해 당도 평가를 수행한 결과 하기 표 20과 같았다.As a result of performing the sugar content evaluation on the vegetable broth of the above formulation, it is shown in Table 20 below.

항목Item AA BB CC A-1A-1 B-1B-1 C-1C-1 A-2A-2 육수무게(g)Broth weight (g) 950950 938938 927927 992992 962962 975975 992992 당도(%)Sugar content (%) 2.32.3 1.51.5 1.21.2 3.73.7 3.13.1 2.12.1 2.72.7

표 20에 따르면 대체적으로 채소건조분말을 사용한 채소육수의 당도가 더 높은 것으로 나타났다.According to Table 20, the sugar content of vegetable broth using dry vegetable powder was generally higher.

실험예　15: 채소육수의 원료의 배합에 따른 원가Experimental Example 　15: Cost according to the blending of raw materials for vegetable broth

상기 배합의 채소육수의 원료의 배합에 따른 원가를 계산한 결과 하기 표 21과 같았다.As a result of calculating the cost according to the blending of the raw materials of the blended vegetable broth, it is shown in Table 21 below.

재료material 생물함량에 따른 원가(원)Cost according to biological content (cost) 건조분말함량에 따른 원가(원)Cost according to dry powder content (cost) AA BB CC A-1A-1 B-1B-1 C-1C-1 A-2A-2 무radish 366.3366.3 355.2355.2 184.3184.3 149.7149.7 138.2138.2 74.974.9 144.0144.0 양파onion 385.0385.0 352.0352.0 191.4191.4 194.6194.6 177.9177.9 97.397.3 194.6194.6 대파Green Onion 278.0278.0 139.0139.0 139.0139.0 214.6214.6 104.3104.3 107.3107.3 44.744.7 마늘garlic 440.5440.5 176.2176.2 220.3220.3 399.1399.1 161.0161.0 200.1200.1 200.1200.1 생강ginger 120.0120.0 120.0120.0 120.0120.0 36.636.6 37.237.2 18.618.6 37.237.2 합계Sum 1589.81589.8 1142.41142.4 854.9854.9 994.5994.5 618.7618.7 498.2498.2 620.6620.6

표 21에 따르면, 채소건조분말을 사용한 C-1 배합의 원가가, 생물을 사용한 A 의 약 30 %에만 해당되어 원가에 있어서 현저한 이득이 있음을 확인하였고, 경제성 및 산업상이용가능성을 높이기 위해 C-1의 채소건조분말의 배합을 선정하였다. According to Table 21, it was confirmed that the cost of C-1 blending using dry vegetable powder is only about 30% of A using living organisms, so that there is a remarkable gain in cost. The combination of -1 vegetable dry powder was selected.

실시예 8: 월계수잎 및 회향의 배합비에 따른 채소육수Example 8: Vegetable broth according to the blending ratio of bay leaves and fennel

주재료는 건조 무분말(국산), 건조 양파분말(국산), 건조 대파분말(국산), 건조 마늘분말(국산), 건조 생강분말(국산), 건다시마(국산), 고추씨(국산), 통후추, 월계수잎, 회향(휀넬)의 총 10종류를 사용하여 하기 표 22와 같은 배합으로 채소육수를 제조하였다. The main ingredients are dry radish powder (domestic), dry onion powder (domestic), dry leek powder (domestic), dry garlic powder (domestic), dried ginger powder (domestic), dried seaweed (domestic), red pepper seeds (domestic), whole pepper, A total of 10 types of bay leaves and fennel (fennel) were used to prepare vegetable stock in the formulation shown in Table 22 below.

재료material AA BB CC DD 건조 무우분말 Dried radish powder 55 55 55 55 건조 양파분말Dry onion powder 77 77 77 77 건조 대파분말Dry leek powder 3.53.5 3.53.5 3.53.5 3.53.5 건조 마늘분말Dry garlic powder 8.58.5 8.58.5 8.58.5 8.58.5 건조 생강분말Dry ginger powder 0.50.5 0.50.5 0.50.5 0.50.5 건다시마Gundashima 8.58.5 8.58.5 8.58.5 8.58.5 통후추Whole pepper 33 33 33 33 고추씨Pepper seeds 33 33 33 33 월계수잎Laurel leaves 1One 0.80.8 0.60.6 0.40.4 회향(휀넬)Fennel (fennel) 00 0.20.2 0.40.4 0.60.6 합계Sum 4040 4040 4040 4040

이후, 상기 채소육수에 양조간장(샘표 501), 백설탕(백설), 올리고당(CJ), 맛술(미림) 및 식초(양조식초)를 하기 표 23과 같은 배합으로 각각 혼합하였다.Thereafter, brewed soy sauce (Sampyo 501), white sugar (Beksul), oligosaccharide (CJ), matsul (mirim), and vinegar (brewed vinegar) were each mixed in the vegetable broth in a formulation as shown in Table 23 below.

재료material 배합비율(g)Mixing ratio (g) 간장Soy sauce 150150 육수gravy 700700 백설탕White sugar 4040 올리고당oligosaccharide 2020 식초vinegar 4040 맛술Taste sake 5050 총합total 10001000

실험예　16: 월계수잎 및 회향의 배합비에 따른 염도 및 당도Experimental Example 　16: Salinity and sugar content according to the mixing ratio of bay leaves and fennel

상기 A, B, C 및 D의 채소육수에 간장 등을 혼합한 조미액의 염도 및 당도를 측정하였다. 그 결과는 하기 표 24와 같다.The salinity and sugar content of the seasoning solution obtained by mixing soy sauce and the like with the vegetable stocks of A, B, C and D were measured. The results are shown in Table 24 below.

항목Item AA BB CC DD 염도(%)Salinity (%) 14.414.4 14.314.3 14.414.4 14.314.3 당도(%)Sugar content (%) 16.716.7 16.516.5 16.616.6 16.416.4

상기 표 24을 참고하면, 월계수잎 및 회향의 배합비에 따른 염도 및 당도의 차이는 미미한 것으로 나타났다.Referring to Table 24, the difference in salinity and sugar content according to the blending ratio of bay leaves and fennel was found to be insignificant.

실험예　17: 월계수잎 및 회향의 배합비에 따른 관능특성Experimental Example 　17: Sensory characteristics according to the mixing ratio of bay leaves and fennel

상기 A, B, C 및 D의 채소육수에 간장 등을 혼합한 조미액의 향, 감칠맛, 짠맛, 단맛 및 비린맛을 측정하였다. 이때, 9점 아주 좋다, 7점 좋다, 5점 좋지도 싫지도 않다, 3점 싫다, 1점 아주 싫다 기준으로 평가하였다. 그 결과는 하기 표 25과 같다.The aroma, umami, salty, sweet and fishy taste of the seasoning solution obtained by mixing soy sauce and the like in the vegetable stocks of A, B, C and D were measured. At this time, 9 points were very good, 7 points were good, 5 points were neither good nor disliked, 3 points were disliked, and 1 point were very disliked. The results are shown in Table 25 below.

항목Item AA BB CC DD 향incense 6.026.02 7.167.16 7.767.76 7.247.24 감칠맛Umami 6.766.76 7.367.36 7.847.84 7.547.54 짠맛Salty 7.447.44 7.267.26 7.307.30 7.207.20 단맛sweetness 6.736.73 6.896.89 6.876.87 6.856.85 비린맛Fishy taste 6.966.96 7.227.22 7.907.90 7.987.98 전반적Overall 7.107.10 7.167.16 7.847.84 7.587.58

표 25를 참고하면, 월계수잎:회향의 배합비가 3:2일 때 전반적인 관능특성이 우수함을 확인하였다. Referring to Table 25, it was confirmed that the overall sensory properties were excellent when the ratio of bay leaf:fennel was 3:2.

실시예 9: 달인간장게장조미액 및 채소육수를 포함하는 해산물조림조미액Example 9: Seafood stewed seasoning liquid containing decoction soy sauce crab seasoning liquid and vegetable stock

앞선 실시예 6의 D에 따른 달인간장게장조미액 및 실시예 8의 C에 따른 채소육수를 하기 표 26의 배합비에 따라 혼합하였다.The decoction soy sauce crab seasoning liquid according to D of Example 6 and the vegetable broth according to C of Example 8 were mixed according to the mixing ratio of Table 26 below.

재료material AA BB CC DD EE 양조간장Brewed soy sauce 150150 120120 115115 100100 92.592.5 달인간장게장조미액Expert soy sauce crab sauce -　- 3030 3030 5050 5050 소금Salt -- -　- 55 -- 7.57.5 채소육수Vegetable broth 700700 700700 700700 700700 700700 백설탕White sugar 4040 4040 4040 4040 4040 올리고당oligosaccharide 2020 2020 2020 2020 2020 식초vinegar 4040 4040 4040 4040 4040 맛술Taste sake 5050 5050 5050 5050 5050 총합total 10001000 10001000
1000
1000 10001000
1000
1000

실험예　18: 해산물조림조미액의 관능특성Experimental Example 　18: Sensory Characteristics of Boiled Seafood Seasoning Liquid

상기 배합비의 해산물조림조미액에 대해 향, 짠맛, 감칠맛, 단맛, 비린맛에 대해 관능특성을 평가하였다. 이때, 9점 아주 좋다, 7점 좋다, 5점 좋지도 싫지도 않다, 3점 싫다, 1점 아주 싫다 기준으로 평가하였다. 그 결과는 하기 표 27와 같다.The sensory properties were evaluated for aroma, salty taste, umami, sweet taste, and fishy taste for the seafood boiled seasoning liquid of the above mixing ratio. At this time, 9 points were very good, 7 points were good, 5 points were neither good nor disliked, 3 points were disliked, and 1 point were very disliked. The results are shown in Table 27 below.

항목Item AA BB CC DD EE 향incense 6.056.05 6.256.25 6.856.85 6.456.45 6.306.30 짠맛Salty 6.756.75 6.506.50 6.886.88 6.256.25 5.805.80 감칠맛Umami 6.886.88 6.386.38 7.057.05 6.506.50 6.086.08 단맛sweetness 6.506.50 7.037.03 6.736.73 6.756.75 7.387.38 비린맛Fishy taste 7.757.75 7.507.50 7.637.63 6.886.88 7.207.20 전반적Overall 6.556.55 6.686.68 7.257.25 6.486.48 6.586.58

상기 표 27에 따르면, 양조간장:달인간장게장조미액:채소육수가 11.5:3:70 일 때 전반적인 기호도가 가장 우수함을 확인하였다.According to Table 27, when the brewed soy sauce: brewed soy sauce crab seasoning liquid: vegetable broth was 11.5:3:70, it was confirmed that the overall acceptability was the best.

실시예 10: 자숙문어 제조Example 10: Preparation of cooked octopus

문어 자숙에 사용된 문어는 1 kg내외 크기를 이용하였으며 문어의 내장을 제거한 후 몸통과 다리를 절단하여 각각 절단 크기를 설정하였다.The size of the octopus used for self-cooking of the octopus was around 1 kg, and after removing the internal organs of the octopus, the body and legs were cut to set the cut size.

문어 다리의 절단크기를 결정하는데 있어 문어는 자숙하면 그 크기가 수축하는 것을 고려하여 문어 다리통의 지름을 기준으로 1 cm 이상의 두께는 각각 2 cm와 3 cm 간격으로 절단하고 다리통 원지름이 1 ∼ 0.5 cm는 4 cm와 5 cm 간격으로 절단, 그 이하는 7 cm로 한번 절단하였다. 문어머리는 가로와 세로가 각각 2∼3 cm 내외의 크기로 절단하였다. 절단한 문어 다리를 각각 끓는 물에 5분간 데친 후 얼음물에 담가 식힌 후 물기를 제거하였다. In determining the cut size of the octopus leg, considering that the size of the octopus shrinks when it is self-sufficient, cut the thickness of 1 cm or more based on the diameter of the octopus leg at intervals of 2 cm and 3 cm, and the circle diameter of the leg tube is 1 to 0.5. The cm was cut at intervals of 4 cm and 5 cm, and less than that was cut once into 7 cm. The octopus head was cut into 2~3 cm in width and length, respectively. Each cut octopus leg was boiled in boiling water for 5 minutes, soaked in ice water, cooled, and then dried.

실험예 19: 문어 다리 절단 크기에 대한 관능특성Experimental Example 19: Sensory Characteristics of Octopus Leg Cut Size

문어 다리 절단 크기에 따라 외관, 다즙성, 경도, 씹힘성 및 전반적 기호도에 대한 기호도를 9점 척도로 평가하였다. 그 결과는 하기 표 28와 같다.According to the size of the octopus leg cut, the preference for appearance, juiciness, hardness, chewiness, and overall acceptability was evaluated on a 9-point scale. The results are shown in Table 28 below.

항목Item 문어 다리 절단 크기Octopus leg cut size 다리통 지름 1 cm 이상At least 1 cm in diameter 다리통 지름 1 ∼ 0.5 cm Leg tube diameter 1 ∼ 0.5 cm 0.5 cm 이하0.5 cm or less 2 cm2 cm 3 cm3 cm 4 cm4 cm 5 cm5 cm 7 cm7 cm 외관Exterior 7.80±0.457.80±0.45 4.80±1.304.80±1.30 7.20±0.847.20±0.84 6.80±0.846.80±0.84 6.04±0.596.04±0.59 다즙성Juicy 6.84±0.486.84±0.48 7.28±0.447.28±0.44 7.28±0.447.28±0.44 6.64±0.506.64±0.50 6.36±0.626.36±0.62 경도Hardness 6.62±0.576.62±0.57 6.44±1.176.44±1.17 6.52±1.056.52±1.05 6.58±0.496.58±0.49 6.48±0.496.48±0.49 씹힘성Chewiness 7.46±0.517.46±0.51 6.88±0.996.88±0.99 7.32±0.647.32±0.64 6.92±0.546.92±0.54 6.92±0.546.92±0.54 전반적 기호도Overall preference 7.58±0.437.58±0.43 6.40±1.146.40±1.14 7.44±0.387.44±0.38 6.64±0.866.64±0.86 6.46±0.556.46±0.55

그 결과, 다리통 지름 1 cm 이상에 대해 2 cm 간격으로 절단한 문어 다리의 전반적 기호도가 가장 높음을 확인하였다.As a result, it was confirmed that the overall acceptability of the octopus legs cut at 2 cm intervals for a diameter of 1 cm or more of the leg barrel was the highest.

실시예 11: 자숙문어의 데침 용수 염도 설정Example 11: Setting the salinity of boiled octopus for boiling water

절단한 문어 데침 용수의 염도를 설정하였다. 문어를 자숙하기 위해 정제수 1 L에 각각 0%, 1%, 2%, 3%, 4%, 5% 소금을 넣어 끓인 후 절단문어 200 g을 넣고 5분 동안 데친 후 얼음물에 담가 냉각 후 채반에 걸러 물기를 털어 제거하였다. 이때 끓는 물의 온도는 90℃이상을 유지하였다. The salinity of the cut octopus blanching water was set. To boil the octopus, add 0%, 1%, 2%, 3%, 4% and 5% salt to 1 L of purified water, respectively, to boil, add 200 g of cut octopus, boil for 5 minutes, soak in ice water, cool, and then place on a tray. It was filtered off to remove moisture. At this time, the temperature of boiling water was maintained above 90°C.

실험예 20: 데침 용수 염도에 따른 자숙문어의 관능특성Experimental Example 20: Sensory Characteristics of Boiled Octopus According to Salinity of Boiling Water

각각 염도에 따른 자숙문어의 짠맛, 경도 및 전반적 기호도에 대한 기호도를 9점 척도로 평가하였다. 그 결과는 하기 표 29과 같다.The preference for saltiness, hardness and overall acceptability of boiled octopus according to salinity was evaluated on a 9-point scale. The results are shown in Table 29 below.

항목Item 소금물 농도(%)Brine concentration (%) 00 1One 22 33 44 55 짠맛Salty 4.60±1.144.60±1.14 5.76±0.895.76±0.89 6.64±1.126.64±1.12 7.84±2.177.84±2.17 6.20±1.926.20±1.92 6.88±1.336.88±1.33 경도Hardness 5.28±2.285.28±2.28 5.94±0.725.94±0.72 6.26±0.836.26±0.83 7.64±2.187.64±2.18 6.34±1.806.34±1.80 6.30±1.796.30±1.79 전반적 기호도Overall preference 4.88±1.374.88±1.37 5.78±0.885.78±0.88 6.72±0.936.72±0.93 7.76±1.637.76±1.63 6.06±1.636.06±1.63 6.56±1.516.56±1.51

＊기호도 : 9점 척도(1점: 대단히 싫다, 5점: 좋지도 싫지도 않다, 9점: 대단히 좋다) ＊Preference: 9 point scale (1 point: very dislike, 5 points: neither good nor dislike, 9 points: very good)

그 결과, 소금물의 농도가 3 % 일 때 전반적인 기호도가 가장 우수함을 알 수 있었다.As a result, it was found that the overall acceptability was the best when the concentration of salt water was 3%.

실시예 12: 절단문어의 데침 시간 설정Example 12: Setting the time for blanching cut octopus

절단한 문어의 몸통과 다리를 끓는 물에 데치는 시간을 설정하였다. 문어의 데침 시간은 3% 소금을 넣고 끓인 물 1 L에 절단문어 200 g을 넣고 4∼7동안 데친 후 얼음물에 담가 냉각 후 채반에 걸러 물기를 털어 제거하였다. 이때 데칠 때 물의 온도는 80℃와 90℃이상의 온도로 측정하였으며 문어를 90℃이상에서 3분 삶았을 때 속이 익지 않아 기준 시간을 4분 이상으로 잡았다. The time to boil the trunk and legs of the cut octopus in boiling water was set. The octopus was boiled with 3% salt, and 200 g of cut octopus was added to 1 L of boiled water, and then boiled for 4 to 7 hours. After cooling, immersed in ice water and filtered through a tray to remove water. At this time, the temperature of the water was measured at temperatures above 80℃ and 90℃, and when the octopus was boiled at 90℃ or higher for 3 minutes, it was not cooked, so the standard time was set to be at least 4 minutes.

실험예 21: 문어의 데친 온도와 시간에 따른 관능특성Experimental Example 21: Sensory properties of octopus according to temperature and time of boiling

각각 온도와 시간에 따른 데친 문어의 외관, 다즙성, 경도, 씹힘성 및 전반적 기호도에 대한 기호도를 9점 척도로 평가하였다. 그 결과는 하기 표 30과 같다.The preference for the appearance, juiciness, hardness, chewiness, and overall acceptability of boiled octopus according to temperature and time were evaluated on a 9-point scale. The results are shown in Table 30 below.

항목Item 문어의 데침 조건Conditions for roasting octopus 80℃ 이상 끓는 물Water boiling above 80℃ 90℃ 이상 끓는 물Water boiling over 90℃ 5분5 minutes 6분6 minutes 4분4 minutes 5분5 minutes 6분6 minutes 7분7 minutes 외관Exterior 8.00±0.718.00±0.71 7.80±0.877.80±0.87 7.93±0.387.93±0.38 7.68±0.567.68±0.56 6.55±0.996.55±0.99 5.95±1.215.95±1.21 짠맛Salty 7.85±0.667.85±0.66 7.73±0.527.73±0.52 7.40±0.677.40±0.67 7.88±0.737.88±0.73 7.30±0.247.30±0.24 6.83±0.196.83±0.19 비린내Fishy 7.43±0.317.43±0.31 7.47±0.067.47±0.06 6.67±1.266.67±1.26 7.73±0.407.73±0.40 7.23±0.217.23±0.21 7.40±0.527.40±0.52 다즙성Juicy 7.70±0.727.70±0.72 7.23±0.557.23±0.55 7.30±0.177.30±0.17 7.57±0.577.57±0.57 5.50±0.535.50±0.53 4.30±0.954.30±0.95 경도Hardness 7.78±0.577.78±0.57 7.50±0.267.50±0.26 6.95±0.376.95±0.37 7.48±0.297.48±0.29 6.23±0.976.23±0.97 5.48±1.595.48±1.59 씹힘성Chewiness 7.90±0.737.90±0.73 7.68±0.577.68±0.57 7.58±0.697.58±0.69 7.70±0.327.70±0.32 6.28±1.056.28±1.05 5.60±1.685.60±1.68 전반적 기호도Overall preference 7.85±0.577.85±0.57 7.45±0.197.45±0.19 7.10±0.227.10±0.22 7.68±0.157.68±0.15 6.03±0.886.03±0.88 5.53±1.075.53±1.07

＊기호도 : 9점 척도(1점: 대단히 싫다, 5점: 좋지도 싫지도 않다, 9점: 대단히 좋다) ＊Preference: 9 point scale (1 point: very dislike, 5 points: neither good nor dislike, 9 points: very good)

그 결과, 80℃이상의 끓는 물에서 5분 삶았을 전반적 기호도가 가장 우수함을 알 수 있었다.As a result, it was found that the overall acceptability, which would have been boiled for 5 minutes in boiling water above 80℃, was the best.

실시예 13: 자숙문어 및 해산물조림조미액을 이용하여 해산물조림 제조Example 13: Manufacture of boiled seafood using boiled octopus and boiled seafood seasoning

최종적으로, 관능적으로 가장 우수한 해산물조림조미액을 센불에서 끓인 후약불에서 자숙문어가 모두 잠길 양으로 투입하고 뚜껑을 닫은 후 5시간 동안 상온에서 문어에 조미되도록 두어 문어조림을 완성하였다. Finally, the best boiled seafood seasoning liquid was boiled over high heat in an amount so that all the boiled octopus would be immersed over low heat, closed the lid, and left to season the octopus at room temperature for 5 hours to complete the stewed octopus.

이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the above description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (9)

원료를 혼합하여 간장조미액을 준비하는 단계;
꽃게:간장조미액을 1:2 내지 4의 중량비율로 혼합한 후, 2일 내지 5일 동안 1 ℃ 내지 3 ℃의 온도에서 숙성한 후 꽃게와 간장게장조미액을 분리하는 단계;
분리된 간장게장조미액을 90 ℃ 이상의 온도에서 3분 내지 10분 동안 달인 후, 간장게장조미액:간장조미액을 4:1 내지 3:2의 중량비율로 혼합하여 달인간장게장조미액을 준비하는 단계;
양조간장, 상기 달인간장게장조미액, 및 월계수잎:회향이 5:3 내지 3:2의 중량비율로 혼합되어 준비된 채소육수를 포함하는 해산물조림조미액을 준비하되, 양조간장:달인간장게장조미액:채소육수는 92.5 내지 150 : 30 내지 50 : 700의 중량비율로 혼합되는 해산물조림조미액을 준비하는 단계;
자숙해산물을 준비하는 단계; 및
상기 자숙해산물 및 상기 해산물조림조미액을 이용하여 해산물조림을 제조하는 단계를 포함하는 해산물조림을 제조하는 방법Preparing a soy sauce seasoning liquid by mixing raw materials;
After mixing the blue crab: soy sauce seasoning liquid in a weight ratio of 1: 2 to 4, aging at a temperature of 1 ℃ to 3 ℃ for 2 to 5 days, and then separating the blue crab and soy sauce seasoning liquid;
After decoating the separated soy sauce crab seasoning liquid at a temperature of 90° C. or higher for 3 minutes to 10 minutes, mixing the soy sauce crab seasoning liquid: soy sauce seasoning liquid in a weight ratio of 4:1 to 3:2 to prepare a decoction soy sauce crab seasoning liquid;
Prepare a seafood simmered seasoning liquid containing a vegetable broth prepared by mixing brewed soy sauce, the decoction soy sauce crab seasoning liquid, and bay leaves: fennel in a weight ratio of 5:3 to 3:2, brewed soy sauce: sweet soy sauce crab seasoning liquid: vegetables The broth is 92.5 to 150: preparing a boiled seafood seasoning liquid mixed in a weight ratio of 30 to 50: 700;
Preparing self-cooked seafood; And
Method for producing boiled seafood comprising the step of preparing boiled seafood using the self-cooked seafood and the boiled seafood seasoning 삭제delete 제1항에 있어서,
상기 간장조미액을 준비하는 단계에서는,
양조간장, 물, 올리고당, 매실액, 맛술, 마늘, 생강, 사과, 양파, 대파, 다시마, 건새우, 청양고추, 고추씨, 통후추 및 계피를 배합하여 10분 내지 30분간 90 ℃ 이상의 온도에서 끓인 후 고형재료를 제거하여 준비하는 것을 특징으로 하는 해산물조림을 제조하는 방법.The method of claim 1,
In the step of preparing the soy sauce seasoning liquid,
Brewed soy sauce, water, oligosaccharide, plum liquid, taste sake, garlic, ginger, apple, onion, green onion, kelp, dried shrimp, cheongyang pepper, red pepper seeds, whole pepper and cinnamon are mixed and boiled at 90℃ or higher for 10 to 30 minutes, and then solidified A method of manufacturing boiled seafood, characterized in that prepared by removing the ingredients. 삭제delete 삭제delete 삭제delete 삭제delete 제1항에 있어서,
상기 자숙해산물은 자숙문어인 것을 특징으로 하는 해산물조림을 제조하는 방법.The method of claim 1,
The method of manufacturing boiled seafood, characterized in that the boiled seafood is a boiled octopus. 제1항, 제3항 및 제8항 중 어느 한 항의 방법으로 제조되는 해산물조림.Seafood boiled prepared by the method of any one of claims 1, 3 and 8.
KR1020180123819A 2018-10-17 2018-10-17 A Hard-boiled Food Containing Seafood and A Method For Preparing Thereof KR102177206B1 (en)

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