KR20010080783A - A Salted-fermented Seafoods - Google Patents
A Salted-fermented Seafoods Download PDFInfo
- Publication number
- KR20010080783A KR20010080783A KR1020010046793A KR20010046793A KR20010080783A KR 20010080783 A KR20010080783 A KR 20010080783A KR 1020010046793 A KR1020010046793 A KR 1020010046793A KR 20010046793 A KR20010046793 A KR 20010046793A KR 20010080783 A KR20010080783 A KR 20010080783A
- Authority
- KR
- South Korea
- Prior art keywords
- squid
- mushrooms
- salted
- weight
- washed
- Prior art date
Links
- 235000014102 seafood Nutrition 0.000 title description 5
- 241000238366 Cephalopoda Species 0.000 claims abstract description 64
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 41
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 230000032683 aging Effects 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000013535 sea water Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims description 36
- 235000019640 taste Nutrition 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 5
- 240000000599 Lentinula edodes Species 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 241000238371 Sepiidae Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 2
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 2
- 241000121220 Tricholoma matsutake Species 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 235000000346 sugar Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 240000006499 Flammulina velutipes Species 0.000 abstract 1
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 33
- 235000013305 food Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 230000005070 ripening Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000015170 shellfish Nutrition 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- GYHNNYVSQQEPJS-UHFFFAOYSA-N Gallium Chemical compound [Ga] GYHNNYVSQQEPJS-UHFFFAOYSA-N 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000819999 Nymphes Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000722085 Synanceia horrida Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- -1 ergosterine Natural products 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052733 gallium Inorganic materials 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 210000002149 gonad Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 버섯이 함유된 오징어 젓갈의 제조방법으로 특히 끓는 물에서 살짝 데친 버섯과 숙성된 오징어를 혼합하여 저온에서 숙성하는 것을 특징으로 하는 버석이 함유된 오징어젓갈의 제조방법에 관한 것이다.The present invention relates to a method for producing squid salted fish, especially squid salted fish, characterized in that the mixture is aged at low temperature by mixing the mushrooms and matured squid slightly boiled in boiling water.
일반적으로, 젓갈은 한국의 저장식품의 대표적인 식품으로 고장에 따라서 특징적인 젓갈이 있으며, 젓갈은 그 사용목적에 따라 크게 두 가지로 분류할 수 있다. 즉 멸치, 황석어, 새우와 같은 생선젓갈은 김치용 젓갈로 사용되며, 조개류 어패류로 만든 젓갈으 반찬용 젓갈로 사용된다. 이와 같은 젓갈류중 어패류의 육, 내장, 생식소(알)등에 식염을 가하여 부패를 억제하면서 자기소화 및 미생물등의 작용에 의하여 원료를 적당히 분해시켜 숙성시킨 식품이 젓갈(salted-fermented sea foods)이다. 이러한 젓갈류는 어패류를 염장법으로 담근 것으로 오랫동안 보관이 가능하며, 여러 생선과 새우, 조개등에 소금을 약 20% 섞어서 절여 얼마동안 저장하면 특유의 맛과 향을 띠게 된다. 즉 젓갈은 숙성기간동안 자체에 있는 자가분해 효소와 미생물이 발효하면서 생기는 유리아미노산과 핵산분해 산물이 상승작용을 일으켜 특유의 감칠맛이 난다. 젓갈류의 간은 기후에 따라 차이가 있는데 서울을 포함한 중부지역은 입맛이 중간정도로 짜며, 추운 북쪽지역일수록 염도가 낮게되고, 남쪽지역에서는 염도가 높아 짜게된다.In general, salted fish is a representative food of stored foods in Korea. There are two kinds of salted salted fish, depending on the purpose of use. In other words, anchovy, yellow stone fish, and shrimp salted fish are used as kimchi salted fish, and seafood salted seafood is used as side dish salted fish. Among these salted fish, salted-fermented sea foods are foods that have been degraded by applying autogenous digestion and microorganisms to prevent decay by adding salt to meat, intestines and gonads (egg). . These salted seafood can be stored for a long time by salting fish and shellfish, and salted and mixed with various fish, shrimp, shellfish, etc. for about 20% and stored for a while to have a unique taste and aroma. That is, salted fermented free amino acids and nucleic acid products produced by fermenting autolytic enzymes and microorganisms during the fermentation period have a unique flavor. The salt of salted fish is different depending on the climate. The central region, including Seoul, has a moderate taste, and the colder the north, the lower the salinity.
이러한 젓갈류는 어류, 패류, 어패류의 내장 등에 식염을 가하여 부패균의 번식을 억제하고 어패류 자체의 효소와 외부 미생물이 효소작용으로 육질을 분해시킨 독특한 맛과 풍미를 갖는다.These salted fish are added to salts in fish, shellfish and intestines to suppress the propagation of decaying bacteria, and have the unique taste and flavor that the enzyme and external microorganisms of fish and shellfish decompose meat by enzymatic action.
하지만, 이러한 젓갈류의 식품은 동물성 영양소가 풍부한 반면에 식물성 영양소는 상대적으로 부족하다는 단점이 있다.However, these salted foods are rich in animal nutrients, while vegetable nutrients are relatively lacking.
또한, 최근에 우리의 전통식품에 대한 소비자들의 요구는 그 전통적인 맛에 그치는 것이 아니라 좀더 새롭고 현대적인 식감과 영양을 요구하고 있는 실정이다. 그러나 지금까지의 기존의 젓갈류의 식품에서는 이러한 방향으로의 개발이 부족한 실정이다.In addition, the demands of consumers on our traditional foods are not only the traditional tastes, but also new and modern textures and nutrition. However, until now, the existing foods of salted fish are lacking the development in this direction.
또한, 현대소비자들은 전통적인 식품이 갖고 있던 그대로의 맛이나 상품성에 좀더 새로운 상품성이나 맛을 추구하고 있는 실정이나 이에 대응하는 젓갈류의 식품개발은 매우 부족한 실정이다.In addition, modern consumers are pursuing a new marketability or taste in addition to the taste and marketability of traditional foods, or the development of foods in the corresponding salted fish is very lacking.
이에 본 발명은 상기의 종래기술의 문제점을 해결하는 것으로 전통적인 젓갈류인 오징어젓갈에 최근 콜레스테롤의 축적을 억제하고 고혈압과 당뇨병의 혈당량을 저하시키는 효과가 있는 버섯을 함유시켜 상품성을 향상시킨 오징어젓갈의 제조방법을 제공하는 것을 기술적인 과제로 한다.Accordingly, the present invention solves the problems of the prior art, the production of squid salted fish which improves the marketability by containing a mushroom that has the effect of suppressing the accumulation of cholesterol and reducing blood sugar levels of hypertension and diabetes in the traditional salted squid salted fish recently It is a technical task to provide a method.
또한, 본 발명은 젓갈 식품에서 부족한 식물성 영양소를 보충할 수 있는 오징어 젓갈의 제조방법을 제공하는 것을 기술적인 과제로 한다.Another object of the present invention is to provide a method for preparing squid salted fish which can supplement the nutrients lacking in salted food.
또한, 본 발명은 전통적인 오징어 젓갈의 식감(풍미와 씹는 맛)에 새로운 담백한 버섯 맛이 가미된 오징어젓갈의 제조방법을 제공하는 것을 기술적인 과제로 한다.Another object of the present invention is to provide a method for producing squid salted fish with a new light mushroom flavor added to the texture (flavor and chewing taste) of traditional squid salted fish.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 오징어젓갈의 제조에 있어서, 오징어를 바닷물로 세척하고, 세척된 오징어를 할복하여 껍질, 내장 및 불가식부분을 제거하고, 적합한 크기로 절단하고 다시 세척하고 탈수하고, 상기 탈수된 오징어 100중량부에 대해 소금 15중량부 및 미량의 조미재료를 첨가하여 1차 염장하는 단계,In the present invention, in the manufacture of squid salted fish, squid is washed with sea water, halved washed squid to remove the shell, guts and invisible parts, cut to a suitable size, washed again and dehydrated, the dehydrated squid 100 Primary salting by adding 15 parts by weight of salt and a small amount of seasoning material with respect to parts by weight,
상기 1차 염장된 절단오징어를 숙성효소의 급속한 증가를 억제하여 젓갈의 깊은 맛을 우려내기 위하여 -2℃ 내지 0℃에서 4주간 빙온숙성하는 단계,Ice-mature aging of the primary salted cuttlefish for 4 weeks at -2 ℃ to 0 ℃ to suppress the rapid increase of the aging enzyme to concern the deep taste of salted fish,
이어서, 상기 빙온숙성된 오징어 61중량%에, 100℃의 끓는 물에 30초 내지 60초간 데쳐 준비한 팽이버섯 25중량%, 첨가 양념 14중량%를 배합하여 양념혼합가미하는 단계,Subsequently, to 61% by weight of the ice-aged squid, 25% by weight of the prepared mushrooms prepared by blanching in boiling water at 100 ° C. for 30 seconds to 60 seconds, and 14% by weight of additional seasoning, mix and season with seasoning,
상기 양념혼합가미된 팽이버섯 오징어를 -2℃ ~ 0℃의 온도에서 1주간 다시 숙성하는 단계로 이루어지는 것을 특징으로 하는 버섯이 함유된 오징어 젓갈의 제조방법이다.The seasoning mixed squid mushroom squid is a method of producing a squid salted squid containing mushrooms, characterized in that it comprises the step of aging for 1 week at a temperature of -2 ℃ ~ 0 ℃.
이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
단계 1Step 1
본 발명의 단계 1은 오징어젓갈의 제조에 있어서, 오징어를 바닷물로 세척하고, 세척된 오징어를 할복하여 껍질, 내장 및 불가식부분을 제거하고, 적합한 크기로 절단하고 다시 세척하고 탈수하고, 상기 탈수된 오징어 100중량부에 대해 소금 15중량부 및 미량의 조미재료를 첨가하여 1차 염장하는 단계이다.Step 1 of the present invention, in the manufacture of squid salted fish, washing the squid with sea water, and halved the washed squid to remove the shell, guts and invisible parts, cut to a suitable size, washed again and dehydrated, dehydration 15 parts by weight of salt and a trace seasoning material are added to 100 parts by weight of the prepared squid, followed by primary salting.
상기에서 오징어는 동해안에서 많이 잡히고, 이렇게 동해안에서 잡힌 오징어를 바닷물로 세척한다음, 오징어의 내장 및 껍질을 제거하고, 불가식부분을 제거하여 적당한크기(3 ~ 5㎝길이)로 절단하여 오징어 외부의 점액질 및 기름기등을 세척하고 탈수한다. 상기에서 오징어를 길이 3 ~ 5㎝로 절단하는 것이 상품성이 가장높게 된다.In the above, the squid is caught a lot on the east coast, and the squid caught on the east coast is washed with sea water, and then the squid is removed to remove the intestines and the shell, and the invisible part is cut to a suitable size (3-5 cm long) to cut the outside of the squid. Clean and dehydrate mucus and oil. Cutting the cuttlefish in the length of 3 ~ 5cm in the above is the highest commerciality.
이때 탈수는 직사광선이 없는 서늘한 음지에서 대나무발 등을 이용하여 자연탈수 시킨다. 이어서 상기 세척된 오징어 100중량부에 대해 소금 15중량부를 첨가혼합하여 1차 염장한다.At this time, dehydration is natural dehydration using bamboo feet in cool shade without direct sunlight. Subsequently, 15 parts by weight of salt is added to and mixed with 100 parts by weight of the washed squid, followed by primary salting.
단계 2Step 2
본 발명의 단계 2는 상기 1차 염장된 절단오징어를 숙성효소의 급속한 증가를 억제하여 젓갈의 깊은 맛을 우려내기 위하여 -2℃ 내지 0℃에서 4주간 빙온숙성하는 단계이다. 상기 단계에서 소금에 1차 염장된 오징어는 숙성효소의 급속한 증가를 억제하기 위하여 -2℃ 내지 0℃에서 4주간 숙성(빙온숙성)한다. 이것은 오징어에 효소 증식이 급속도로 증가하게 되면 맛이 쉽게 변질하기 쉬우며 오징어 특유의 깊은 풍미를 내기 어렵다. 즉 빙온숙성(-2℃ 내지 0℃에서 4주간 숙성)을 하여 숙성효소의 증식양을 억제 조절하여 약 4주간의 기간동안 조절숙성을 시켜서 오징어 젓갈의 깊은 맛을 발현하도록 한다.Step 2 of the present invention is the step of aging the primary salted cuttled squid for 4 weeks at -2 ℃ to 0 ℃ in order to suppress the rapid increase of the aging enzyme to concern the deep taste of salted fish. In this step, the first salted squid in salt is aged (ice temperature) at -2 ° C to 0 ° C for 4 weeks in order to suppress a rapid increase in the aging enzyme. This is because the rapid increase in enzyme growth in the squid is easy to change the taste and difficult to produce the unique flavor of the squid. In other words, by controlling the ripening for about 4 weeks by controlling the growth amount of the aging enzyme by ice-temperature aging (aging for 4 weeks at -2 ℃ to 0 ℃) to express the deep taste of squid salted fish.
단계 3Step 3
본 발명의 단계 3는 상기 빙온숙성된 오징어 61중량%에, 100℃의 끓는 물에 30초 내지 60초간 데쳐 준비한 팽이버섯 25중량%, 첨가 양념 14중량%를 배합하여 양념혼합가미하는 단계이다.Step 3 of the present invention is a step of mixing the seasoning by mixing 25% by weight of prepared mushrooms, 14% by weight of added seasoning, prepared by boiling for 30 seconds to 60 seconds in boiling water at 100 ° C. to 61% by weight of the ice-aged squid.
이 단계에서 첨가 배합하게 되는 팽이버섯은 끓는 물(약 100℃)에 약 30초 내지 60초간 데치게 된다. 이때 상기 데치게 되는 시간의 범위중 30초 미만이면 잘데쳐지질 않아서 생버섯의 미감이 그대로 남아 바람직하지 않고, 상기 시간이상(60초이상)이며 너무 데쳐저 팽이버섯의 형태의 변형이 일어나(버섯의 형태가 쪼그라 들거나 형태의 변형이 일어남) 상품성으로 바람직하지 못하다.The top mushroom to be added and mixed at this stage is boiled in boiling water (about 100 ° C.) for about 30 seconds to 60 seconds. At this time, if less than 30 seconds of the range of the poaching time is not well poached, the taste of the raw mushrooms remain undesirably, and the deformation of the shape of the mushrooms occurs more than the above time (more than 60 seconds) Form breaks or changes in shape) Unfavorable due to commerciality.
상기에서 사용되는 버섯은 팽이 버섯에 한정되지 않고, 양송이버섯, 느타리버섯, 표고버섯등 식용가능한 버섯을 사용하는 것이 가능하다.The mushroom used in the above is not limited to the enoki mushroom, and it is possible to use edible mushrooms such as mushroom mushrooms, oyster mushrooms, and shiitake mushrooms.
여기서 사용하게 되는 버섯은 옛날부터 인류의 식량 자원 및 약용 자원이 되어 왔다. 고대 사람들에게 버섯은 대지의 음식 또는 요정의 화신으로 생각될 정도로 중요한 식량 자원이었다. 독특한 향기와 맛뿐만 아니라 영양 가치가 높아서 중국 사람들은 버섯을 불로장수의 영약으로 소중하게 여겨 왔다.The mushrooms used here have long been a food and medicinal resource for humankind. For the ancients, mushrooms were an important food resource, thought to be the food of the earth or the incarnation of the nymph. In addition to its unique fragrance and taste, its high nutritional value has made the Chinese people value mushrooms as an elixir of fire.
우리나라에서도 오래 전부터 버섯을 이용하였는데 김부식의 삼국사기에 의하면 신라 성덕왕 시대에 이미 목균(木菌)과 지상균(地上菌)을 이용한 흔적을 찾아볼 수 있다. 그리고 세종실록에선 식용 버섯으로 송이, 표고, 진이(眞耳), 조족이(鳥足耳) 등이 기록되어 있어 조신시대에 이미 버섯을 다양한 용도로 많이 이용하였음을 보여 준다.In Korea, mushrooms have been used for a long time, and according to Kim Bu-sik's Samguk Sagi, traces of using wood fungus and terrestrial fungi have been found in the Silla deokwang era. In the Sejong Annals, mushrooms, shiitake, jinyi, and ancestors are recorded as edible mushrooms, indicating that mushrooms have been used for various purposes.
최근에는 표고버섯에 콜레스테롤의 축적을 억제하고 고혈압과 당뇨병의 혈당량을 저하시키는 효과가 있는 것으로 알려지고 있다. 또 불로초(영지)와 목질진흙버섯(상황버섯) 등 여러 종류의 버섯에서 항암 물질을 찾아내려는 연구가 진행되고 있어서 머지 않아 의약용으로 이용할 수 있을 것 같다.Recently, shiitake mushrooms are known to have an effect of suppressing the accumulation of cholesterol and reducing the blood sugar level of hypertension and diabetes. In addition, research is being conducted to find anticancer substances in various types of mushrooms such as Bulchocho (wood) and woody mud mushrooms (situation mushrooms).
식용 버섯은 70~95%의 수분과 5~30%의 유기 및 무기 성분으로 되어 있다. 건조시킨 버섯은 15~30처센트 정도의 단백질, 2~10%의 지방과 50% 안팎의 가용성 무기물이 들어 있고 5~10%의 조섬유와 갈륨, 인산, 회분 등이 함유되어 있다. 일반적으로 맛이 좋은 식용 버섯에는 아미노산, 마니트, 트레할로오스 등이 많이 있으며 그 밖에 비타민 B2와 D의 전구체인 에르고스테린 같은 여러 비타민류와 효소도 들어 있다.Edible mushrooms are 70-95% water and 5-30% organic and inorganic ingredients. Dried mushrooms contain 15-30 centuries of protein, 2-10% fat and 50% soluble minerals, and 5-10% crude fiber, gallium, phosphoric acid and ash. In general, tasty edible mushrooms contain many amino acids, manites, trehalose, and many other vitamins and enzymes, such as ergosterine, the precursors of vitamins B2 and D.
또한, 이 단계에서 배합되는 비율이 빙온숙성된 오징어 61중량%에, 데쳐 준비한 팽이버섯 25중량%, 오징어젓갈 첨가 양념 14중량%를 배합혼합하는 것이 가장 풍미있게 된다.In addition, it is most flavorful to mix and blend 25 weight% of mushrooms prepared by poking, and 14 weight% of squid salted seasoning to 61 weight% of squids which are mix | blended at this stage with ice-temperature aging.
상기에서 첨가하는 양념은 고추가루, 마늘, 물엿, 조미료, 설탕, 깨, 생강, 소금등으로 이루어진 젓갈 첨가에 사용하는 양념이다.The seasoning added in the above is a sauce used for salted fish consisting of red pepper powder, garlic, starch syrup, seasoning, sugar, sesame seeds, ginger, salt and the like.
단계 4Step 4
본 발명의 단계 4는 상기 양념혼합가미된 팽이버섯 오징어를 -2℃ ~ 0℃의 온도에서 1주간 다시 숙성하는 단계이다.Step 4 of the present invention is a step of ripening again for 1 week at a temperature of -2 ℃ ~ 0 ℃ the seasoning mixed squid.
즉, 양념이 혼합가미된 팽이버섯 오징어를 빙온숙성(-2℃ ~ 0℃의 온도)으로 1주간 숙성효소 조절을 통한 2차숙성을 하여 그 맛을 발현시키게 된다. 상기의 본 발명에 의해 제조된 버섯이 함유된 오징어 젓갈을 젓갈 용기에 담아 포장하여 제품출하한다. 상기에서 포장시 용기는 모양을 다양하게 변형하는 것이 가능하며 포장크기 단위도 다양하게 할 수 있다.In other words, the spiced squid mixed with seasoning is subjected to secondary ripening through aging enzyme control for 1 week at ice temperature ripening (temperature of -2 ℃ ~ 0 ℃) to express its taste. The squid salted squid containing mushrooms prepared by the present invention is packed in a salted fish container and shipped. In the packaging, the container may be modified in various shapes and may have various packing size units.
실시예Example
오징어를 바닷물로 세척하고, 세척된 오징어를 할복하여 껍질, 내장 및 불가식부분을 제거하고, 적합한 크기로 절단하고 다시 세척하고 탈수하고, 상기 탈수된 오징어 100중량부에 대해 소금 15중량부 및 미량의 조미재료를 첨가하여 1차 염장하고, 상기 1차 염장된 절단오징어를 -2℃ 내지 0℃에서 4주간 빙온숙성하였다. 이어서, 상기 빙온숙성된 오징어 6.1kg에, 100℃의 끓는 물에 50초간 데쳐 준비한 팽이버섯 2.5kg, 첨가 양념 1.4kg를 배합하여 양념혼합가미하고, 상기 양념혼합가미된 팽이버섯 오징어를 -2℃ ~ 0℃의 온도에서 1주간 다시 숙성하여 본 발명에 의한 버섯이 함유된 창란젓갈을 제조하였다.Squids are washed with sea water, and the washed squids are removed to remove shells, guts and inedible parts, cut into suitable sizes, washed again and dehydrated, 15 parts by weight of salt and 100 parts by weight of the dehydrated squids. Was seasoned with the addition of seasoning materials, and the primary salted squid was aged at -2 ° C to 0 ° C for 4 weeks. Subsequently, to the ice-aged squid 6.1kg, mix the mixed mushrooms 2.5kg prepared by boiling in 100 ℃ boiling water for 50 seconds, added 1.4kg seasoning seasoning, seasoning mixing seasoned squid -2 ℃ After ripening for 1 week at a temperature of ˜0 ° C., the seasoned salted roe was prepared.
본 발명에 의하면 전통적인 젓갈류인 오징어젓갈에 최근 콜레스테롤의 축적을 억제하고 고혈압과 당뇨병의 혈당량을 저하시키는 효과가 있는 버섯을 함유시켜 상품성을 향상시킬수 있다.According to the present invention, squid salted fish, which is a traditional salted fish, may contain mushrooms that have an effect of suppressing the accumulation of cholesterol and reducing blood sugar levels of high blood pressure and diabetes in recent years, thereby improving the marketability.
또한, 본 발명은 젓갈 식품에서 부족한 식물성 영양소를 보충할 수 있는 오징어 젓갈을 제공할 수 있다.In addition, the present invention can provide squid salted fish which can supplement the vegetable nutrients deficient in salted food.
또한, 본 발명은 전통적인 오징어 젓갈의 식감(풍미와 씹는 맛)에 새로운 담백한 맛이 가미된 오징어젓갈을 제공할 수 있다.In addition, the present invention can provide a squid salted fish with a fresh taste added to the texture (flavor and chewing taste) of the traditional squid salted fish.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0046793A KR100453269B1 (en) | 2001-08-02 | 2001-08-02 | A Salted-fermented Seafoods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0046793A KR100453269B1 (en) | 2001-08-02 | 2001-08-02 | A Salted-fermented Seafoods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010080783A true KR20010080783A (en) | 2001-08-25 |
| KR100453269B1 KR100453269B1 (en) | 2004-10-15 |
Family
ID=19712814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0046793A KR100453269B1 (en) | 2001-08-02 | 2001-08-02 | A Salted-fermented Seafoods |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100453269B1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030067893A (en) * | 2002-02-08 | 2003-08-19 | 주식회사 해찬들 | A method for manufacturing histamine inhibited-fish sauce |
| KR100915168B1 (en) * | 2007-04-10 | 2009-09-03 | 조부현 | Salted fish using soybean mushroom and method for manufacturing the same |
| KR101373526B1 (en) * | 2012-02-13 | 2014-03-12 | 강릉원주대학교산학협력단 | A packaging method for the salted squid using by aluminium retort pouched film |
| KR101373510B1 (en) * | 2012-02-13 | 2014-03-13 | 강릉원주대학교산학협력단 | A method for preparing the salted squid jeot using by laver oil |
| CN103876197A (en) * | 2012-12-19 | 2014-06-25 | 丹东永明食品有限公司 | Sauced squid preparation method |
| KR101632337B1 (en) * | 2015-07-23 | 2016-06-24 | 최영희 | Making method of salted seafood and ripeness machine for rotting prevention |
| KR102084370B1 (en) | 2019-09-20 | 2020-03-03 | 송금희 | A manufacturing method of salted and fermented squid |
| KR102661657B1 (en) * | 2022-11-08 | 2024-05-03 | 임정아 | A manufacturing method of salted and fermented squid |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010092174A (en) * | 2000-03-21 | 2001-10-24 | 정혜라 | A cuttlefish sausage |
| KR20000072074A (en) * | 2000-07-21 | 2000-12-05 | 지수옥 | Traditional Oriental Medicine |
| KR100385927B1 (en) * | 2000-12-27 | 2003-06-02 | 강원도 고성군 (관리부서 농업기술센터) | Manufacturing method of salted pollacka tripe with Flammulina velutipes |
| KR100411989B1 (en) * | 2001-08-02 | 2003-12-24 | 함선녀 | A Salted-fermented Seafoods |
-
2001
- 2001-08-02 KR KR10-2001-0046793A patent/KR100453269B1/en active IP Right Grant
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030067893A (en) * | 2002-02-08 | 2003-08-19 | 주식회사 해찬들 | A method for manufacturing histamine inhibited-fish sauce |
| KR100915168B1 (en) * | 2007-04-10 | 2009-09-03 | 조부현 | Salted fish using soybean mushroom and method for manufacturing the same |
| KR101373526B1 (en) * | 2012-02-13 | 2014-03-12 | 강릉원주대학교산학협력단 | A packaging method for the salted squid using by aluminium retort pouched film |
| KR101373510B1 (en) * | 2012-02-13 | 2014-03-13 | 강릉원주대학교산학협력단 | A method for preparing the salted squid jeot using by laver oil |
| CN103876197A (en) * | 2012-12-19 | 2014-06-25 | 丹东永明食品有限公司 | Sauced squid preparation method |
| KR101632337B1 (en) * | 2015-07-23 | 2016-06-24 | 최영희 | Making method of salted seafood and ripeness machine for rotting prevention |
| KR102084370B1 (en) | 2019-09-20 | 2020-03-03 | 송금희 | A manufacturing method of salted and fermented squid |
| KR102661657B1 (en) * | 2022-11-08 | 2024-05-03 | 임정아 | A manufacturing method of salted and fermented squid |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100453269B1 (en) | 2004-10-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103932238A (en) | Seasoning method and seasoning for quick-frozen marine fish | |
| CN101773259A (en) | Method for processing instant flexibly-packaged penaeus vannamei boone | |
| KR102009983B1 (en) | Manufacturing method of prawn soy and prwan boiled down in soy sauce | |
| CN108244619A (en) | Truffle food additives | |
| CN104026641A (en) | Preparation method of tea-flavor instant grass carp | |
| KR100453269B1 (en) | A Salted-fermented Seafoods | |
| KR20130061799A (en) | Beef bulgogi sauce for improving flavour and preparation method of beef bulgogi using it | |
| KR20020028083A (en) | Powdered kimchi and making method thereof | |
| CN108669478A (en) | A kind of lentinus edodes health care river Puffer fish is slided and preparation method thereof | |
| RU2202254C1 (en) | Method of preparing stuffed cabbage-rolls from fish | |
| KR101081975B1 (en) | A salted and fermented foods comprising the plum and manufacturing method thereof | |
| KR100411989B1 (en) | A Salted-fermented Seafoods | |
| KR101173889B1 (en) | method for manufacturing dried seafood sikhae, and the dried seafood sikhae produced thereby | |
| CN105533649B (en) | A kind of preparation method of true pleurotus cornucopiae meat pulp | |
| KR101021246B1 (en) | Manufacturing method of salted tripe of skates | |
| KR102043619B1 (en) | Processing method of salted fish | |
| KR102134517B1 (en) | A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish | |
| KR20120000073U (en) | Fermented soy sauce spice manufacturing methods | |
| KR101192807B1 (en) | Method for Preparing Mixed Salted Fish Comprising Seafood and Roe of Pollack | |
| KR20170065310A (en) | Condiment squid chopsticks and the process of manufacture that shiitake mushroom and enzyme are included | |
| KR100609468B1 (en) | Kimchi including yam and producing method thereof | |
| KR101817915B1 (en) | Manufacturing method of preservatives, dyes, chemical additives less salted | |
| KR20160007846A (en) | A method for producing salted, fermented Mandarin fish and Mandarin fish by the method | |
| CN109123529A (en) | A kind of wizened bacterium salts down the production method of leek | |
| CN103919178A (en) | Mustard octopus salting process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E90F | Notification of reason for final refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20120731 Year of fee payment: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20130730 Year of fee payment: 10 |
|
| FPAY | Annual fee payment |
Payment date: 20140829 Year of fee payment: 11 |
|
| FPAY | Annual fee payment |
Payment date: 20151005 Year of fee payment: 12 |
|
| FPAY | Annual fee payment |
Payment date: 20170609 Year of fee payment: 13 |
|
| R401 | Registration of restoration | ||
| FPAY | Annual fee payment |
Payment date: 20170728 Year of fee payment: 14 |
|
| FPAY | Annual fee payment |
Payment date: 20180828 Year of fee payment: 15 |
|
| FPAY | Annual fee payment |
Payment date: 20190729 Year of fee payment: 16 |