KR102635053B1 - A method for preparing the cuttlefish containing roe and cuttlefish containing roe prepared thereby - Google Patents
A method for preparing the cuttlefish containing roe and cuttlefish containing roe prepared thereby Download PDFInfo
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- fish
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- 239000000203 mixture Substances 0.000 claims abstract description 71
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 55
- 235000013372 meat Nutrition 0.000 claims abstract description 21
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- 235000012054 meals Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
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- 241000894006 Bacteria Species 0.000 description 2
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- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002948 appetite stimulant Substances 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 239000005417 food ingredient Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000002149 gonad Anatomy 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 235000019583 umami taste Nutrition 0.000 description 1
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- 239000011709 vitamin E Substances 0.000 description 1
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Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 어란 함유 한치의 제조방법 및 이에 따라 제조된 어란 함유 한치에 관한 것으로 (A) 어란; 및 분쇄한 해산물 및 분쇄한 육류로 이루어진 군에서 선택된 1종 이상을 포함하는 혼합물;을 한치의 몸통에 투입하는 단계; (B) 찜기에 한치를 넣고 양념물을 이용하여 90 내지 130 ℃에서 10 내지 30분 동안 찌는 단계; 및 (C) 찐 한치를 양념 혼합물에 침지시키는 단계;를 포함함으로써, 한치의 쫄깃함과 어란의 우수한 입자감에 의하여 씹힘성이 좋으며, 관능성이 우수한 새로운 식품이다. The present invention relates to a method for producing a fish roe-containing meal and a fish roe-containing meal prepared thereby, comprising (A) fish roe; and a mixture comprising at least one selected from the group consisting of pulverized seafood and pulverized meat; injecting the mixture into the body of a fish; (B) Putting dried cuttlefish in a steamer and steaming at 90 to 130° C. for 10 to 30 minutes using seasoning; and (C) immersing the steamed dried pollack in a seasoning mixture. By including this, it is a new food with good chewiness and excellent sensory properties due to the chewiness of the dried pollack and the excellent particle quality of the fish roe.
Description
본 발명은 씹힘성이 좋으며 관능성이 우수한 어란 함유 한치의 제조방법 및 이에 따라 제조된 어란 함유 한치에 관한 것이다.The present invention relates to a method for producing a fish roe-containing meal with good chewiness and excellent sensory properties, and to a fish roe-containing meal prepared thereby.
젓갈은 장류 및 김치와 더불어 우리나라를 대표하는 발효 음식으로서 어패류의 근육, 내장, 생식소, 조개류, 갑각류 및 연체류 등에 약 20%의 농도가 되도록 소금을 가한 후, 상온에서 일정기간 보관한다. 이때, 자체 내에 있는 자가분해 효소와 미생물에 의한 발효작용으로 생긴 유리 아미노산과 기타 함질 소화합물, 핵산 분해산물 등이 짠맛과 어우러져 특유한 감칠맛을 갖는 수산 발효 식품이다.Jeotgal, along with sauces and kimchi, is a representative fermented food of Korea. Salt is added to the muscles, intestines, gonads, shellfish, crustaceans, and molluscs of fish and shellfish to a concentration of about 20% and stored at room temperature for a certain period of time. At this time, it is an aquatic fermented food that has a unique umami taste due to the salty taste of free amino acids, other digested compounds, and nucleic acid decomposition products generated through fermentation by autolytic enzymes and microorganisms within the product.
상기와 같이 젓갈류는 영양학적으로 볼 때 단백질뿐만 아니라 당질, 지질, 유기산, 기타 성분들이 어우러져 저마다 특색 있는 풍미를 가지지만, 고농도의 식염을 함유하고 있다는 단점으로 인해 현대인의 건강한 식생활을 선호하는 문화 패턴에 있어 거부감을 갖게 한다. As mentioned above, from a nutritional point of view, salted seafood has its own unique flavor due to the combination of not only protein but also carbohydrates, lipids, organic acids, and other ingredients. However, due to the disadvantage of containing a high concentration of table salt, modern people prefer a healthy eating lifestyle. It causes resistance to patterns.
영양적인 차원에서 젓갈의 1회 섭취량은 적으나 염도가 높기 때문에 곡류에 편중된 식사를 조장하고, 짠 음식의 섭취에 따른 나트륨의 과잉 섭취로 인한 심혈관계 질환과 신장병 및 고혈압의 유발 원인으로 지적되고 있다. 그럼에도 불구하고, 젓갈은 맛이 강하여 소량의 섭취만으로도 식욕 자극제의 역할을 하며, 음식의 조리시 조미료로서 중요한 위치를 차지하고 있다. From a nutritional point of view, the one-time intake of salted fish is small, but its high salt content promotes a diet focused on grains, and is pointed out as a cause of cardiovascular disease, kidney disease, and high blood pressure due to excessive sodium intake from salty foods. there is. Nevertheless, salted seafood has a strong taste, so it acts as an appetite stimulant even when consumed in small amounts, and plays an important role as a seasoning when cooking food.
한편, 한치에는 아미노산의 일종인 타우린과 비타민 E 등 각종 영양소가 들어 있어 혈액 순환을 원활하게 하여 심장 질환 예방 및 간장의 해독 작용이 있으며 피로회복에도 탁월하고, 육질이 연해 현대인이 즐겨 찾는 식재료임에도 불구하고, 가공 및 조리방법이 건어물로 한정되어 이용되고 있다는 제약이 있다.Meanwhile, Hanchi contains various nutrients such as taurine, a type of amino acid, and vitamin E, which improves blood circulation, prevents heart disease, detoxifies the liver, and is excellent for fatigue recovery. It is a favorite food ingredient for modern people due to its soft meat. However, there is a limitation in that processing and cooking methods are limited to dried fish.
또한, 저장과 유통이 쉽지 않은 어류의 알인 어란의 특성상, 어란을 이용한 식품으로는 명란젓과 같이 젓갈로만 한정되어 제조되고 소비되어 왔으며, 이에 다양한 먹거리를 추구하는 현대인들의 요구를 충족시키는 데에도 부족함이 있다.In addition, due to the characteristics of fish roe, which is a fish egg that is not easy to store and distribute, foods using fish roe have been manufactured and consumed only as salted fish roe, such as salted pollack roe, which is insufficient to meet the needs of modern people who seek a variety of foods. there is.
따라서, 저염이면서 한치와 어란을 이용하여 다양한 먹거리를 추구하는 현대인들의 요구를 충족시킬 수 있는 새로운 식품이 요구되고 있다.Accordingly, there is a need for new foods that are low in salt and can meet the needs of modern people who seek a variety of foods using cuttlefish and fish roe.
본 발명의 목적은 씹힘성이 좋으며 관능성이 우수한 어란 함유 한치를 제조하는 방법을 제공하는데 있다.The purpose of the present invention is to provide a method for producing fish roe-containing cuttlefish with good chewiness and excellent sensory properties.
또한, 본 발명의 다른 목적은 상기 제조방법에 따라 제조된 어란 함유 한치를 제공하는데 있다. In addition, another object of the present invention is to provide a fish roe-containing meal prepared according to the above production method.
상기한 목적을 달성하기 위한 본 발명의 어란 함유 한치를 제조하는 방법은 (A) 어란; 및 분쇄한 해산물 및 분쇄한 육류로 이루어진 군에서 선택된 1종 이상을 포함하는 혼합물;을 한치의 몸통에 투입하는 단계; (B) 찜기에 상기 혼합물이 투입된 한치를 넣고 양념물을 이용하여 90 내지 130 ℃에서 10 내지 30분 동안 찌는 단계; 및 (C) 상기 찐 혼합물이 투입된 한치를 양념 혼합물에 침지시키는 단계;를 포함할 수 있다.The method for producing fish roe-containing meal of the present invention to achieve the above-described object includes (A) fish roe; and a mixture comprising at least one selected from the group consisting of pulverized seafood and pulverized meat; injecting the mixture into the body of a fish; (B) putting the dried cuttlefish containing the mixture in a steamer and steaming it at 90 to 130° C. for 10 to 30 minutes using seasoning; and (C) immersing the dried fish into which the steamed mixture is added into the seasoning mixture.
상기 (A)단계에서 어란은 명란, 날치알, 열빙어알 및 대구알로 이루어진 군에서 선택된 1종 이상이고; 해산물은 새우살, 전복, 소라, 게살 및 바지락으로 이루어진 군에서 선택된 1종 이상일 수 있다.In step (A), the fish roe is at least one selected from the group consisting of pollack roe, flying fish roe, smelt roe, and cod roe; The seafood may be one or more types selected from the group consisting of shrimp meat, abalone, conches, crab meat, and clams.
상기 (A)단계에서 육류는 돼지고기, 소고기, 닭고기, 오리고기 또는 양고기로 이루어진 군에서 선택된 1종 이상일 수 있다.In step (A), the meat may be one or more types selected from the group consisting of pork, beef, chicken, duck, or lamb.
상기 (A)단계에서 어란과 혼합물은 1 : 0.2-0.8의 중량비로 혼합될 수 있으며, 상기 분쇄된 해산물과 분쇄된 육류는 1 : 0.5-1의 중량비로 혼합될 수 있다.In step (A), the fish eggs and the mixture may be mixed at a weight ratio of 1:0.2-0.8, and the pulverized seafood and pulverized meat may be mixed at a weight ratio of 1:0.5-1.
상기 (B)단계에서 양념물은 양파 100 중량부에 대하여 배 20 내지 50 중량부, 사과 10 내지 40 중량부, 연근분말 10 내지 40 중량부 및 물 200 내지 300 중량부를 혼합하여 90 내지 120 ℃에서 12 내지 24시간 동안 가열시킨 후 여과한 것일 수 있다.In step (B), the seasoning is mixed with 20 to 50 parts by weight of pears, 10 to 40 parts by weight of apples, 10 to 40 parts by weight of lotus root powder, and 200 to 300 parts by weight of water with respect to 100 parts by weight of onions and heated at 90 to 120 ° C. It may be filtered after heating for 12 to 24 hours.
상기 (C)단계에서 양념 혼합물은 양파, 배, 사과, 연근분말 및 물을 혼합하여 90 내지 120 ℃에서 12 내지 24시간 동안 가열시킨 후 여과한 양념물에 고춧가루, 천일염, 간장 및 액젓으로 이루어진 군에서 선택된 1종 이상을 혼합하여 0 내지 10 ℃ 하에서 1 내지 10시간 동안 숙성시킨 것일 수 있다.In step (C), the seasoning mixture is a mixture of onions, pears, apples, lotus root powder, and water, heated at 90 to 120 ° C. for 12 to 24 hours, and then filtered. A group consisting of red pepper powder, sea salt, soy sauce, and fish sauce. It may be a mixture of one or more types selected from and aged at 0 to 10° C. for 1 to 10 hours.
또한, 상기한 다른 목적을 달성하기 위한 본 발명의 어란 함유 한치는 상기 제조방법에 따라 제조될 수 있다. In addition, the fish roe-containing cuttlefish of the present invention to achieve the above-mentioned other purposes may be manufactured according to the above manufacturing method.
본 발명의 어란 함유 한치는 한치의 쫄깃함과 어란의 우수한 입자감에 의하여 씹힘성이 좋으며, 양념물을 이용하여 찌므로 염도가 낮아도 비린맛이 발생하지 않고 관능성이 우수할 뿐만 아니라 보존기간이 길다. The fish roe-containing cutlassfish of the present invention has good chewability due to the chewiness of the cuttlefish and the excellent particle feel of the fish roe, and since it is steamed using seasoning, it does not produce a fishy taste even when the salinity is low, has excellent sensory properties, and has a long shelf life.
본 발명의 어란 함유 한치는 저염제품이므로 최근에 이슈가 되고 있는 웰빙에 부합되는 식품으로서 새로운 형태의 젓갈이다.Since the fish roe-containing cuttlefish of the present invention is a low-salt product, it is a new type of salted fish as a food that meets the well-being issues that have recently become an issue.
본 발명은 씹힘성이 좋으며 관능성이 우수한 어란 함유 한치의 제조방법 및 이에 따라 제조된 어란 함유 한치에 관한 것이다.The present invention relates to a method for producing a fish roe-containing meal with good chewiness and excellent sensory properties, and to a fish roe-containing meal prepared thereby.
이하, 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명의 어란 함유 한치를 제조하는 방법은 (A) 어란; 및 분쇄한 해산물 및 분쇄한 육류로 이루어진 군에서 선택된 1종 이상을 포함하는 혼합물;을 한치의 몸통에 투입하는 단계; (B) 찜기에 상기 혼합물이 투입된 한치를 넣고 양념물을 이용하여 90 내지 130 ℃에서 10 내지 30분 동안 찌는 단계; 및 (C) 상기 찐 혼합물이 투입된 한치를 양념 혼합물에 침지시키는 단계;를 포함한다.The method for producing fish roe-containing cuttlefish of the present invention includes (A) fish roe; and a mixture comprising at least one selected from the group consisting of pulverized seafood and pulverized meat; injecting the mixture into the body of a fish; (B) putting the dried cuttlefish containing the mixture in a steamer and steaming it at 90 to 130° C. for 10 to 30 minutes using seasoning; and (C) immersing the dried fish into which the steamed mixture is added into the seasoning mixture.
먼저, 상기 (A)단계에서는 어란; 및 분쇄한 해산물 및 분쇄한 육류로 이루어진 군에서 선택된 1종 이상을 포함하는 혼합물;을 한치 몸통의 70 내지 80% 정도로 채워지도록 투입된다. First, in step (A), fish eggs; and a mixture containing at least one selected from the group consisting of pulverized seafood and pulverized meat; is added to fill about 70 to 80% of the body of the cuttlefish.
어란 및 혼합물의 양이 한치 몸통의 70% 미만으로 채워지는 경우에는 찜기에서 찐 후 한치에 비하여 혼합물의 함량이 적어 관능성이 저하되며, 80% 초과로 채워지는 경우에는 찌는 과정에서 한치가 수축되어 한치로부터 흘러넘치는 혼합물의 양이 많아 경제적이지 못하다.If the amount of fish roe and mixture fills less than 70% of the body of Hanchi, the content of the mixture is less compared to the Hanchi after steaming in a steamer, resulting in reduced sensory properties. If it is filled with more than 80%, the Hanchi shrinks during the steaming process. It is not economical because the amount of mixture overflowing from the pot is large.
어란 및 혼합물은 1 : 0.2-0.8의 중량비, 바람직하게는 1 : 0.3-0.5의 중량비로 혼합된다. 어란을 기준으로 혼합물의 함량이 상기 하한치 미만인 경우에는 관능성이 저하될 수 있으며, 상기 상한치 초과인 경우에는 추후 액상인 양념 혼합물에 침지 시 혼합물이 풀어져 양념 혼합물이 오염될 뿐만 아니라 어란 함유 한치의 식감 및 관능성이 저하될 수 있다. Fish eggs and mixture are mixed in a weight ratio of 1:0.2-0.8, preferably 1:0.3-0.5. If the content of the mixture based on fish roe is less than the above lower limit, the sensory properties may be reduced, and if it exceeds the above upper limit, the mixture will loosen when immersed in the liquid seasoning mixture later, not only contaminating the seasoning mixture, but also reducing the texture of every inch of fish roe. and functionality may be reduced.
상기 혼합물은 분쇄한 해산물 및 분쇄한 육류로 이루어진 군에서 선택된 1종 이상을 포함하는데, 바람직하게는 분쇄한 해산물과 분쇄한 육류가 1 : 0.5-1의 중량비, 더욱 바람직하게는 1 : 0.5-0.8의 중량비로 사용된다. 상기 해산물 및 육류는 평균입경이 0.5 내지 5 mm, 바람직하게는 1 내지 3 mm로 분쇄된 것이 씹힘성이 우수하다. The mixture includes at least one selected from the group consisting of ground seafood and ground meat, preferably the ground seafood and ground meat in a weight ratio of 1:0.5-1, more preferably 1:0.5-0.8. It is used as a weight ratio of . The seafood and meat have excellent chewiness when ground to an average particle size of 0.5 to 5 mm, preferably 1 to 3 mm.
분쇄한 해산물을 기준으로 분쇄한 육류의 함량이 상기 하한치 미만인 경우에는 혼합물과 어란의 결착력이 저하되어 추후 액상인 양념 혼합물에 침지 시 혼합물이 풀어질 수 있으며, 상기 상한치 초과인 경우에는 육류 맛이 강하여 어란 함유 한치 고유의 맛이 사라질 수 있다.If the content of ground meat based on ground seafood is less than the above lower limit, the binding force between the mixture and fish eggs may decrease and the mixture may loosen when later immersed in the liquid seasoning mixture. If it exceeds the above upper limit, the meat taste will be strong. The unique taste of cuttlefish containing fish roe may be lost.
본 발명에서 사용된 한치 외에 오징어 또는 갑오징어 등을 사용할 수도 있다. In addition to the cuttlefish used in the present invention, squid or cuttlefish can also be used.
또한, 상기 어란으로는 생선의 알이라면 특별히 한정되지 않지만, 바람직하게는 명란, 날치알, 열빙어알 및 대구알로 이루어진 군에서 선택된 1종 이상을 들 수 있다.In addition, the fish roe is not particularly limited as long as it is a fish roe, but preferably includes one or more types selected from the group consisting of pollack roe, flying fish roe, smelt roe, and cod roe.
또한, 해산물은 그 종류를 특별히 한정하지 않지만, 바람직하게는 새우살, 전복, 소라, 게살 및 바지락으로 이루어진 군에서 선택된 1종 이상을 들 수 있으며, 바람직하게는 어란과의 결착력이 우수하며 추후 액상인 양념 혼합물에 침지 시에도 혼합물이 풀어지지 않도록 새우를 이용할 수 있다. In addition, the type of seafood is not particularly limited, but preferably includes one or more types selected from the group consisting of shrimp meat, abalone, conches, crab meat, and clams, and preferably has excellent binding ability with fish eggs and can be used in liquid form later. Shrimp can be used to prevent the mixture from loosening even when immersed in the seasoning mixture.
다음으로, 상기 (B)단계에서는 찜기에 상기 어란 및 혼합물이 함유된 한치를 넣고 양념물을 이용하여 90 내지 130 ℃, 바람직하게는 100 내지 120 ℃에서 10 내지 30분, 바람직하게는 15 내지 20분 동안 찐다.Next, in step (B), put the cuttlefish containing the fish roe and the mixture into a steamer and cook at 90 to 130°C, preferably 100 to 120°C, for 10 to 30 minutes, preferably 15 to 20°C, using seasoning. Steam for minutes.
상기 양념물이 가열되어 증발되는 수증기에 의해 어란 및 혼합물이 함유된 한치가 익어가면서 양념물의 맛이 스며들 뿐만 아니라 비린맛과 비린향이 제거되고 미생물의 증식을 억제시킬 수 있다. As the seasoning is heated and evaporated, the seasoning is cooked through the steam containing the fish eggs and the mixture. Not only is the taste of the seasoning permeated, but the fishy taste and smell are removed, and the growth of microorganisms can be suppressed.
상기 양념물은 양파 100 중량부에 대하여 배 20 내지 50 중량부, 사과 10 내지 40 중량부, 연근분말 10 내지 40 중량부 및 물 200 내지 300 중량부를 혼합한 후 90 내지 120 ℃, 바람직하게는 100 내지 110 ℃에서 12 내지 24시간, 바람직하게는 15 내지 20시간 동안 가열시킨 다음 여과한 것으로서, 양파, 배, 사과 및 연근분말 중에서 하나라도 사용하지 않거나, 상기 범위로 사용하지 않으면 어란 및 혼합물이 함유된 한치 특유의 비린맛이 제거되지 않으며 탄력성, 쫄깃함 및 입자감이 우수하지 못하다. The seasoning is prepared by mixing 20 to 50 parts by weight of pears, 10 to 40 parts by weight of apples, 10 to 40 parts by weight of lotus root powder, and 200 to 300 parts by weight of water with respect to 100 parts by weight of onions, and then heated to 90 to 120 ℃, preferably 100 parts by weight. It is heated at 110°C for 12 to 24 hours, preferably 15 to 20 hours, and then filtered. If any of onion, pear, apple, and lotus root powder is not used, or if it is not used within the above range, it contains fish eggs and mixtures. The unique fishy taste of cooked cuttlefish is not removed, and the elasticity, chewiness, and particle quality are not excellent.
어란 및 혼합물이 함유된 한치를 찌는 온도가 상기 하한치 미만인 경우에는 장시간 찌면서 쫄깃함이 저하될 수 있으며, 상기 상한치 초과인 경우에는 탄력성이 저하되고 비린맛이 남아있을 수 있다. If the steaming temperature of cuttlefish containing fish eggs and mixture is below the above lower limit, the chewiness may decrease as it is steamed for a long time, and if it exceeds the above upper limit, elasticity may decrease and a fishy taste may remain.
또한, 어란 및 혼합물이 함유된 한치를 찌는 시간이 상기 하한치 미만인 경우에는 비린맛과 비린향이 남아있을 수 있으며, 상기 상한치 초과인 경우에는 쫄깃함 및 관능성이 저하될 수 있다.In addition, if the time for steaming the cuttlefish containing fish eggs and mixture is less than the above lower limit, a fishy taste and smell may remain, and if it exceeds the above upper limit, the chewiness and sensory properties may be reduced.
다음으로, 상기 (C)단계에서는 상기 찐 어란 및 혼합물이 함유된 한치를 양념 혼합물에 침지시켜 냉동시킨 후 유통시키거나 양념 혼합물에 침지시킨 상태에서 상온으로 유통시킬 수 있다.Next, in step (C), the steamed fish roe and cuttlefish containing the mixture can be immersed in the seasoning mixture and frozen and then distributed, or they can be distributed at room temperature while immersed in the seasoning mixture.
상기 (B)단계에서 찐 어란 및 혼합물이 함유된 한치를 양념 혼합물에 완전히 잠기도록 침지시킴으로써 양념 혼합물의 맛이 찐 어란 및 혼합물이 함유된 한치에 스며들도록 하여 관능성을 향상시킬 뿐만 아니라, 유통기한을 연장시킬 수 있다.In step (B), the taste of the seasoning mixture is immersed in the seasoning mixture so that it is completely submerged in the steamed fish roe and the mixture, which not only improves sensory properties, but also improves the shelf life. can be extended.
상기 양념 혼합물은 상기 (B)단계에서 사용된 양념물에 고춧가루, 천일염, 간장 및 액젓으로 이루어진 군에서 선택된 1종 이상을 혼합하여 0 내지 10 ℃ 하에서 1 내지 10시간 동안 숙성시킨 것이다. 상기 양념 혼합물을 숙성시키지 않고 바로 사용하는 경우에는 어란 및 혼합물이 함유된 한치 특유의 비린맛과 비린향이 완전히 제거되지 않으며 입자감이 향상되지 않고 풍미가 저하될 수 있다. The seasoning mixture is prepared by mixing the seasoning used in step (B) with at least one selected from the group consisting of red pepper powder, sea salt, soy sauce, and fish sauce, and aging it at 0 to 10° C. for 1 to 10 hours. If the seasoning mixture is used directly without aging, the fishy taste and smell unique to cuttlefish containing fish eggs and the mixture may not be completely removed, the particle size may not be improved, and the flavor may deteriorate.
상기 양념 혼합물은 양념물 100 중량부에 대하여 고춧가루 20 내지 50 중량부, 천일염 10 내지 20 중량부, 간장 1 내지 10 중량부 및 액젓 1 내지 10 중량부로 혼합시킴으로써, 관능성을 향상시키고 장기간 보관할 수 있도록 세균번식을 억제시킨다. 고춧가루는 기호도에 따라 사용하지 않아도 된다.The seasoning mixture is made by mixing 20 to 50 parts by weight of red pepper powder, 10 to 20 parts by weight of sea salt, 1 to 10 parts by weight of soy sauce, and 1 to 10 parts by weight of fish sauce with respect to 100 parts by weight of seasoning, to improve sensory properties and enable long-term storage. Inhibits bacterial growth. You do not need to use red pepper powder depending on your preference.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.
제조예 1. 양념물Preparation Example 1. Seasoning
양파 100 중량부, 배 30 중량부, 사과 20 중량부, 연근분말 15 중량부 및 물 200 중량부를 혼합하여 100 ℃에서 20시간 동안 가열시킨 후 여과하여 고형물이 제거된 양념물을 수득하였다.100 parts by weight of onions, 30 parts by weight of pears, 20 parts by weight of apples, 15 parts by weight of lotus root powder, and 200 parts by weight of water were mixed and heated at 100°C for 20 hours, then filtered to obtain a seasoning with solids removed.
제조예 2. 양념 혼합물Preparation Example 2. Seasoning mixture
상기 제조예 1에서 제조된 양념물 100 중량부, 고춧가루 20 중량부, 천일염 15 중량부, 간장 5 중량부 및 액젓 3 중량부를 혼합하여 5 ℃ 하에서 5시간 동안 숙성시켜 양념 혼합물을 수득하였다.100 parts by weight of the seasoning prepared in Preparation Example 1, 20 parts by weight of red pepper powder, 15 parts by weight of sea salt, 5 parts by weight of soy sauce, and 3 parts by weight of fish sauce were mixed and aged at 5° C. for 5 hours to obtain a seasoning mixture.
실시예 1. Example 1.
어란 100 중량부, 분쇄된 새우살(평균입경 1 mm) 50 중량부를 혼합하여 한치 몸통 내부에 투입하여 몸통의 80% 만큼 채운 후 제조예 1에서 제조된 양념물이 채워진 찜기에 넣고 110 ℃에서 15분 동안 찐다. 상기 찐 한치를 제조예 2에서 제조된 양념 혼합물에 완전히 잠기도록 침지시켜 양념 혼합물에 침지된 어란 함유 한치를 수득하였다.Mix 100 parts by weight of fish roe and 50 parts by weight of crushed shrimp meat (average particle diameter 1 mm) and add it to the inside of the body of cuttlefish to fill 80% of the body, then place it in a steamer filled with the seasoning prepared in Preparation Example 1 and steam for 15 minutes at 110°C. Steam for minutes. The steamed dried cuttlefish was immersed so as to be completely submerged in the seasoning mixture prepared in Preparation Example 2 to obtain dried cuttlefish containing fish eggs immersed in the seasoning mixture.
상기 어란은 명란과 날치알을 1 : 0.2의 중량비로 혼합한 것이다.The fish roe is a mixture of pollack roe and flying fish roe at a weight ratio of 1:0.2.
실시예 2.Example 2.
상기 실시예 1에 따라 실시하되, 어란 100 중량부, 분쇄된 새우살(평균입경 1 mm) 30 중량부, 분쇄된 돼지고기 안심(평균입경 1 mm) 20 중량부를 혼합하여 한치 몸통 내부에 투입함으로써 양념 혼합물에 침지된 어란 함유 한치를 수득하였다. It was carried out according to Example 1 above, but by mixing 100 parts by weight of fish eggs, 30 parts by weight of crushed shrimp meat (average particle diameter 1 mm), and 20 parts by weight of crushed pork tenderloin (average particle diameter 1 mm) and injecting them into the body of the cuttlefish. A meal containing fish roe soaked in the seasoning mixture was obtained.
비교예 1. 양념물 생략Comparative Example 1. Omission of seasoning
상기 실시예 1에 따라 실시하되, 양념물 대신 일반 물을 사용하여 어란이 함유된 한치를 쪄서 양념 혼합물에 침지된 어란 함유 한치를 수득하였다.It was carried out according to Example 1, but using ordinary water instead of seasoning, steamed cuttlefish containing fish roe was obtained to obtain cuttlefish containing fish roe immersed in the seasoning mixture.
비교예 2. 양념 혼합물 침지 생략Comparative Example 2. Omitting seasoning mixture immersion
상기 실시예 1에 따라 실시하되, 양념 혼합물로 침지시키지 않은 그대로의 어란 함유 한치를 수득하였다. This was carried out according to Example 1, but the fish roe-containing cuttlefish was obtained as is without being immersed in the seasoning mixture.
비교예 3. 어란과 혼합물은 1 : 1의 중량비Comparative Example 3. Fish eggs and mixture at a weight ratio of 1:1
상기 실시예 1에 따라 실시하되, 어란 100 중량부, 분쇄된 새우살(평균입경 1 mm) 50 중량부, 분쇄된 돼지고기 안심(평균입경 1 mm) 50 중량부를 혼합하여 양념 혼합물에 침지된 어란 함유 한치를 수득하였다. Conducted according to Example 1 above, 100 parts by weight of fish roe, 50 parts by weight of crushed shrimp meat (average particle diameter 1 mm), and 50 parts by weight of crushed pork tenderloin (average particle diameter 1 mm) were mixed and the fish roe was immersed in the seasoning mixture. A small portion of the containing oil was obtained.
<시험예><Test example>
상기 실시예 및 비교예에서 제조된 양념 혼합물에 침지된 어란 함유 한치를 5 ℃에서 15일 동안 보관하면서 시험에 이용하였다.Fish roe containing fish roe soaked in the seasoning mixture prepared in the above Examples and Comparative Examples was stored at 5°C for 15 days and used for testing.
시험예 1.Test example 1. 염도 측정Salinity measurement
상기 실시예 및 비교예에서 제조된 어란 함유 한치의 염도를 측정하였다.The salinity of fish roe-containing fish roe prepared in the above examples and comparative examples was measured.
위 표 1에 나타낸 바와 같이, 본 발명의 실시예 1 및 2에 따라 제조된 어란 함유 한치의 염도는 저염인 것을 확인하였다.As shown in Table 1 above, the salinity of the fish roe-containing cuttlefish prepared according to Examples 1 and 2 of the present invention was confirmed to be low.
종래의 전통방식으로 제조된 젓갈의 염도는 20 내지 30%로서, 실시예 1 및 2의 어란 함유 한치는 종래의 전통방식으로 제조된 젓갈에 비해서도 염도가 현저히 낮은 것을 확인하였다.The salinity of salted fish prepared by the conventional traditional method is 20 to 30%, and it was confirmed that the salted fish roe containing roe of Examples 1 and 2 had a significantly lower salinity than that of the salted fish prepared by the conventional traditional method.
시험예 2. 미생물 수 측정Test Example 2. Measurement of number of microorganisms
상기 실시예 및 비교예에서 제조된 어란 함유 한치에 대해 10(±5) ℃에서 1, 5, 10, 15일간 저장하면서 미생물수를 문헌에 기재된 하기와 같은 방법을 이용하여 측정하였다. 저장 중 어란 함유 한치의 미생물 총균수는 3M Aerobic Count Plate film(55144-1000)를 사용하였다.The fish egg-containing meal prepared in the above examples and comparative examples was stored at 10 (±5) °C for 1, 5, 10, and 15 days, and the number of microorganisms was measured using the following method described in the literature. 3M Aerobic Count Plate film (55144-1000) was used to measure the total number of microorganisms in fish eggs during storage.
위 표 2에 나타낸 바와 같이, 본 발명의 실시예 1 및 2에 따라 제조된 어란 함유 한치는 비교예 1 내지 3에 비하여 총균수가 적은 것을 확인하였다. 즉, 실시예 1 및 2에 따라 제조된 어란 함유 한치는 비교예 1 내지 3에 비하여 부패균의 증식이 억제되는 것을 확인하였다.As shown in Table 2 above, it was confirmed that the total number of bacteria in the fish roe-containing meal prepared according to Examples 1 and 2 of the present invention was lower than that of Comparative Examples 1 to 3. That is, it was confirmed that the growth of spoilage bacteria was suppressed in the fish egg-containing cutlassfish prepared according to Examples 1 and 2 compared to Comparative Examples 1 to 3.
시험예 3. VBN(휘발성 염기 질소) 측정 Test Example 3. VBN (volatile base nitrogen) measurement
상기 실시예 및 비교예에서 제조된 어란 함유 한치에 대해 10(±5) ℃에 1, 5, 10, 15일간 저장하면서 하기와 같이 신선도를 측정하였다.The fish roe-containing meal prepared in the above examples and comparative examples was stored at 10 (±5) °C for 1, 5, 10, and 15 days and freshness was measured as follows.
시료 2 g을 취해 증류수 16 mL를 가하고 20% TCA용액 2 mL를 넣고 잘 마쇄한 다음 10분간 방치한 후 여과하여 상징액을 취한 후 Conway unit를 이용한 미량 확산법으로 휘발성 염기질소의 양을 구하였다.Take 2 g of sample, add 16 mL of distilled water, add 2 mL of 20% TCA solution, triturate well, leave for 10 minutes, filter, take the supernatant, and calculate the amount of volatile base nitrogen using a trace diffusion method using a Conway unit.
위 표 3에 나타낸 바와 같이, 모든 군에서 시간이 흐름에 따라 VBN 함량이 증가하는 것을 확인하였다. 본 발명의 실시예 1 및 2에 따라 제조된 어란 함유 한치는 비교예 1 내지 3에 비하여 VBN 함량이 낮은 것을 확인하였다.As shown in Table 3 above, it was confirmed that the VBN content increased over time in all groups. It was confirmed that the fish roe-containing cuttlefish prepared according to Examples 1 and 2 of the present invention had a lower VBN content compared to Comparative Examples 1 to 3.
이에 따라, 실시예 1 및 2의 어란 함유 한치는 유통기한연장에 효과가 있음을 확인하였다.Accordingly, it was confirmed that the fish roe-containing dried fish of Examples 1 and 2 were effective in extending the shelf life.
시험예 4. 관능 검사Test Example 4. Sensory test
실시예 및 비교예에서 제조된 어란 함유 한치를 보관 15일 후에 전문패널 20명에게 시식하게 한 후 9점 척도법으로 관능검사를 실시하여 평균값 구하였으며, 이를 하기 표 4에 나타내었다. After 15 days of storage, the fish roe-containing cutlassfish prepared in Examples and Comparative Examples were sampled by 20 expert panelists, and a sensory test was conducted using a 9-point scale to obtain the average value, which is shown in Table 4 below.
- 풍미, 쫄깃함, 입자감, 비린맛 및 종합적 기호도: 1점= 매우 나쁘다, 9점= 매우 좋다- Flavor, chewiness, graininess, fishy taste and overall preference: 1 point = very bad, 9 points = very good
위 표 4에 나타낸 바와 같이, 본 발명의 실시예 1 및 2에 따라 제조된 어란 함유 한치는 비교예 1 내지 3에 비하여 풍미, 쫄깃함, 입자감, 비린맛 및 종합적 기호도 모두 우수한 것을 확인하였다. 상기 입자감은 어란의 입자감을 의미하는 것이다.As shown in Table 4 above, it was confirmed that the fish roe-containing cutlassfish prepared according to Examples 1 and 2 of the present invention were superior to Comparative Examples 1 to 3 in terms of flavor, chewiness, graininess, fishy taste, and overall preference. The particle feel refers to the particle feel of fish eggs.
특히, 실시예 2의 어란 함유 한치는 혼합물의 결착이 우수하여 양념 혼합물에 침지 후 15일이 지나도 전혀 풀어지지 않았으나, 실시예 1, 비교예 1 및 비교예 3의 어란 함유 한치는 양념 혼합물에 침지 후 15일경에 혼합물이 조금 풀어지는 것을 확인하였다(비교예 1>실시예 1>비교예 3 순).In particular, the fish egg-containing seasoning of Example 2 had excellent adhesion of the mixture and did not loosen at all even after 15 days after being immersed in the seasoning mixture. However, the fish egg-containing seasoning of Example 1, Comparative Example 1, and Comparative Example 3 did not loosen at all after being immersed in the seasoning mixture. After about 15 days, it was confirmed that the mixture was slightly loosened (Comparative Example 1>Example 1>Comparative Example 3).
Claims (8)
(B) 찜기에 상기 한치를 넣고 양념물을 이용하여 90 내지 130 ℃에서 10 내지 30분 동안 찌는 단계; 및
(C) 상기 찐 한치를 양념 혼합물에 침지시키는 단계;를 포함하며,
상기 (B)단계에서 양념물은 양파, 배, 사과, 연근분말 및 물을 혼합하여 90 내지 120 ℃에서 12 내지 24시간 동안 가열시킨 후 여과한 것을 특징으로 하는 어란 함유 한치의 제조방법. (A) Fish roe; and a mixture comprising at least one selected from the group consisting of pulverized seafood and pulverized meat; injecting the mixture into the body of a fish;
(B) putting the cuttlefish in a steamer and steaming it at 90 to 130° C. for 10 to 30 minutes using seasoning; and
(C) immersing the steamed Korean chives in a seasoning mixture,
In step (B), the seasoning is a mixture of onion, pear, apple, lotus root powder, and water, heated at 90 to 120 ° C. for 12 to 24 hours, and then filtered.
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