KR20230033831A - A method for manufacturing oyster soup with added Peucedanum japonicum Thunb, and oyster soup food - Google Patents
A method for manufacturing oyster soup with added Peucedanum japonicum Thunb, and oyster soup food Download PDFInfo
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- KR20230033831A KR20230033831A KR1020210116719A KR20210116719A KR20230033831A KR 20230033831 A KR20230033831 A KR 20230033831A KR 1020210116719 A KR1020210116719 A KR 1020210116719A KR 20210116719 A KR20210116719 A KR 20210116719A KR 20230033831 A KR20230033831 A KR 20230033831A
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- oyster
- food
- broth
- soup
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Abstract
Description
본 발명은 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품에 관한 것이다.The present invention relates to a method for manufacturing oyster soup food with the addition of bangpungnamul and oyster soup food.
우리나라 굴 역사는 구석기 시대로 소급된다고 한다. 고려 시대 고종년간(1214 ∼1259년)에 간행한 “향약구급방” 굴이라 뜻이 소개되고, 고려 중엽 1123년(인종 원년)에 “서긍”이 저술한 고려도경에 굴이 여방이라는 이름으로 사용하였으며, 충렬왕 2년(1276) 굴, 바지락, 종패는 살포식으로 추정되며, 세종 10년∼11년 (1428년) 세종실록에 석화의 식혜, 젓갈 제조방법이 기록되어 있다.The history of oysters in Korea is said to date back to the Paleolithic Age. The meaning of oyster was introduced in “Hyangyakgugeupbang” published in the reign of King Gojong of the Goryeo Dynasty (1214-1259), and oyster was used as the name of Yeobang in the Goryeo Dogyeong written by “Seogeung” in 1123 (the first year of King Injong) in the middle of the Goryeo Dynasty. In the 2nd year of King Chungnyeol (1276), oysters, clams, and seed shells are presumed to be sprayed, and in the 10th and 11th years of King Sejong (1428), the method of manufacturing Seokhwa's sikhye and salted fish is recorded in the Sejong Annals.
기록에 따르면 1455년 단종 2년에 공물용으로 기록된 것이 처음 알려졌다. 우리나라 굴 양식은 1897년 원산만 부근에서 살포식으로 처음 시작되었고, 1907년 어업법이 만들어지면서 전남지역을 중심으로 본격화되었으며, 1923년 경남 가덕도 연안 간사지에 바닥 양식법을 시작으로 굴 양식 시험이 비교적 활발하게 시행하여 점차 각 지방에 보급되었다.According to records, it was first known that it was recorded for tribute in 1455, the second year of King Danjong's reign. Oyster farming in Korea first began in 1897 by spraying near Wonsan Bay, and began in earnest in the Jeonnam region with the enactment of the Fishery Act in 1907. It was implemented gradually and gradually spread to each province.
우리나라에 서식하는 굴은 참굴(Crassostrea gigas)을 비롯한 가덕도와 낙동강 연안에 자생하는 강굴(C. rivularis), 남해안과 동해 남부의 해안에 자생하는 바윗굴(C. nippona), 남해안과 서해안에 주로 자생하는 털굴(C. echinata), 해안 남부, 남서해안에 널리 분포하는 토굴(C.rosasea)을 비롯하여 중국굴(C. sinenis), 벗굴(Ostrea denselamellosa)등이 있다.Oysters that live in Korea are wild oysters ( Crassostrea gigas ), river oysters ( C. rivularis ) that grow wild along the coasts of Gadeokdo Island and the Nakdong River, rock oysters ( C. nippona ) that grow naturally in the southern coast of the South and East Seas, and mainly grow naturally in the south and west coasts. There are hairy oysters ( C. echinata ), crypts ( C.rosasea ) widely distributed in the southern and southwest coasts, as well as Chinese oysters ( C. sinenis ) and bead oysters ( Ostrea denselamellosa ).
또한, 남해안 굴 양식은 1957년 경남 창원에서 수하식 방법을 하였으며, 1959년 창원에서 연승 수하식 양식 방법이 최초로 시도되어 경남지역 중심으로 널리 보급되면서 1960년 경남지역의 연승 수하식 방법이 보급되었다.In addition, the southern coastal oyster farming method was carried out in Changwon, Gyeongsangnam-do in 1957.
굴은 멜라닌 색소를 파괴하는 기능을 하고 있어 피부를 아름답게, 얼굴색을 좋게, 멜라닌 색소 분해하여 살결을 하얗게 해주고, 저열량 영양식으로 비만을 막아주어 여성을 위해 좋은 건강미용 식품이다. 일반적으로 날것으로 먹으면 육질에 함유된 비타민 B1을 파괴하는 분해효소 가진 경우가 많지만, 굴은 생굴 그대로 먹어도 좋다. B2, 니아신 등 성장에 필요한 비타민까지 영양소가 풍부하다.Oysters have the function of destroying melanin pigment, so they make the skin beautiful, improve the complexion, whiten the skin by decomposing melanin pigment, and prevent obesity as a low-calorie nutritional food, making it a good health and beauty food for women. In general, eating raw oysters often have enzymes that destroy vitamin B1 contained in meat, but oysters can be eaten as they are. It is rich in nutrients, including vitamins necessary for growth, such as B2 and niacin.
굴의 지방에는 콜레스테롤의 혈중 농도를 저하하는 불검화물이 다량 함유되어 있다. 또한, 굴에는 글리코겐, 철분, 타우린, 셀레늄, 카로티노이드, 아미노산 및 비타민 등을 다양하게 함유하고 있는데 이러한 물질들은 혈액을 생성하거나 생성된 혈액을 맑게 하여 주는 작용이 뛰어나며 항암성 등의 생리활성 기능을 지닌 것으로 알려져 있다.The fat of oysters contains a large amount of unsaponifiables that lower the blood level of cholesterol. In addition, oysters contain a variety of glycogen, iron, taurine, selenium, carotenoids, amino acids, and vitamins. It is known.
굴의 가식부/100g의 영양을 보면 다음과 같다.The edible parts of oysters/100g of nutrition are as follows.
1) 일반성분, 수분: 83.5g, 단백질: 10g, 지방: 2.6g, 회분: 2.4g, 탄수화물: 2g1) General Ingredients, Moisture: 83.5g, Protein: 10g, Fat: 2.6g, Ash: 2.4g, Carbohydrates: 2g
2) 무기질, 칼슘: 95mg, 칼륨: 201mg, 인: 156mg, 철분: 5.30mg, 아연: 18mg2) Minerals, Calcium: 95mg, Potassium: 201mg, Phosphorus: 156mg, Iron: 5.30mg, Zinc: 18mg
3) 비타민 C: 3mg, 비타민 E: 1.30mg, 레티놀(A): 11μg, 티아민(B1): 0.22mg, 리보플래빈(B2): 0.33mg, 니아신: 4.2mg, 아스코르브산(C): 4mg.3) Vitamin C: 3mg, Vitamin E: 1.30mg, Retinol (A): 11μg, Thiamine (B1): 0.22mg, Riboflavin (B2): 0.33mg, Niacin: 4.2mg, Ascorbic Acid (C): 4mg.
4) 굴 단백질을 구성하고 있는 아미노산의 조성은 글루탐산이: 1,428mg 가장 많고, 타우린: 1,006mg, 아스파르트산: 907mg 많이 함유함, 그 외 15종 이상의 아미노산으로 구성되어 있다.4) The amino acid composition of oyster protein consists of glutamic acid: 1,428 mg, taurine: 1,006 mg, aspartic acid: 907 mg, and more than 15 other amino acids.
굴의 글리코겐은 피로 해소, 활력 증진에 빠른 효과와 세포 기능을 활성화한다. 글리코겐은 마라톤 선수에 필수품으로 알려져 있다. 굴의 요오드 성분은 우유보다 200배 많고, 갑상선 예방한다. 굴의 타우린은 혈중 콜레스테롤을 낮춘다. 굴의 함황아미노산은 뇌 발달, 심장, 간 기능, 보호한다. 또한, 굴은 알코올 해독, 심혈관 질환을 유발하는 콜레스테롤 생성을 억제하고, 성인병 예방과 치매 예방에도 좋다. 또한, 굴은 타우린이 풍부한데 타우린의 효능은 비만으로 인한 대사 후군을 억제한다고 한다.Glycogen in oysters has a quick effect on relieving fatigue and enhancing vitality and activating cell functions. Glycogen is known as a necessity for marathon runners. Oysters contain 200 times more iodine than milk, and prevent thyroid disease. Taurine in oysters lowers blood cholesterol. Sulfuric amino acids in oysters protect brain development, heart and liver function. In addition, oysters suppress alcohol detoxification, cholesterol production that causes cardiovascular disease, and are good for preventing adult diseases and dementia. In addition, oysters are rich in taurine, and the efficacy of taurine is said to suppress metabolic syndrome caused by obesity.
또한, 굴은 아연 함량이 어느 식품보다 많이 함유하고 있다. 세계 인구의 약 25%가 아연 결핍증 알려졌으며, 우리나라 임산부의 76.3%가 아연이 부족하다는 연구 결과이며, 아연(Zn)이 부족하면 아토피 피부염, 천식, 알레르기성비염, 알레르기성 결막염, 식품 알레르기, 두드러기 등과 같은 면역질환을 초래할 수 있다는 연구 결과가 나왔다고 한다.In addition, oysters contain more zinc than any other food. About 25% of the world's population is known to have zinc deficiency, and research results show that 76.3% of pregnant women in Korea are deficient in zinc. It is said that research results have come out that it can cause immune diseases such as etc.
아연의 효능을 살펴보면 다음과 같이 알려져 있다.Looking at the effects of zinc, it is known as follows.
① 아연은 건강한 면역체계에 필요한 미량 원소이고, 아연이 부족하면 질병에 더 취약해질 수 있다.① Zinc is a trace element necessary for a healthy immune system, and a lack of zinc can make you more susceptible to disease.
② 인체의 여러 기능을 담당하고 있으며, 최소 100가지 이상의 효소 활성을 자극하는 데 도움이 된다.② It is responsible for several functions of the human body and helps to stimulate at least 100 enzyme activities.
③ 아연 권장 섭취량(RDA)은 여성의 경우 하루 8mg, 남성의 경우 하루 11∼14mg이다.③ The recommended intake (RDA) of zinc is 8 mg per day for women and 11 to 14 mg per day for men.
④ 남성호르몬인 테스토스테론(testosterone)을 만드는 데 쓰이는 특별한 아미노산이 풍부해 정력제로도 알려져 있고, 성 기능을 향상한다라고 알려져 있다.④ It is known as an aphrodisiac because it is rich in special amino acids used to make testosterone, a male hormone, and is known to improve sexual function.
⑤ 한 연구에서 황산아연과 엽산보충 후 피험자가 더 높은 정자수를 보였다고 하고, 다른 연구에서 연구자들은 아연 섭취 부족이 정자의 질과 남성 불임의 위험 요인이 될 수 있다고 한다.⑤ In one study, subjects reported higher sperm counts after zinc sulfate and folic acid supplementation, and in another study, researchers reported that insufficient zinc intake could be a risk factor for sperm quality and male infertility.
⑥ 면역 반응 조절, 감염 또는 암세포 공격 아연 결핍은 면역체계 기능을 심각하게 손상할 수 있다고 한다.⑥ Modulation of the immune response, infection or cancer cell attack Zinc deficiency can severely impair immune system function.
⑦ 미국 임상영양학 저널에 게재된 연구에 따르면 아연 결핍 환자는 다양한 병원균에 대한 민감성을 증가시켰다고 한다.⑦ According to a study published in the American Journal of Clinical Nutrition, patients with zinc deficiency have increased susceptibility to various pathogens.
⑧ 아연은 일반적인 감기 증상의 지속시간을 최대 40% 단축하게 한 것으로 밝혀졌다.⑧ Zinc has been found to shorten the duration of common cold symptoms by up to 40%.
⑨ 연구에 따르면 식단과 보충제를 통해 아연 상태를 개선하면 염증성 질환의 위험을 줄일 수 있다고 한다.⑨ Research suggests that improving zinc status through diet and supplementation can reduce the risk of inflammatory diseases.
⑩ 아연은 망막 세포 손상을 방지해 노화 관련 황반변성의 진행과 시력 감퇴를 지연시키는 데 도움이 된다고 한다.⑩ Zinc prevents retinal cell damage and helps delay the progression of age-related macular degeneration and loss of vision.
또한, 알려진 보도자료에 따르면 남성 갱년기가 발생하는 사유는 남성호르몬이 감소하기 때문이고, 남성들은 30대가 되면 노화가 나타나면서 남성호르몬인 테스토스테론이 적어진다. 이 때문에 남성들도 갱년기 증상을 경험한다고 한다.In addition, according to known press releases, the reason male menopause occurs is because testosterone decreases, and when men reach their 30s, aging appears and testosterone, the male hormone, decreases. Because of this, men are also said to experience menopausal symptoms.
보통 남성들은 중년 이후가 되면 주요 갱년기 증상들을 인지한다. 하지만 남성 갱년기 증상은 노화 증상과 유사해서 분별하기 어렵다. 많은 사람이 겪는 남성 갱년기 증상은 우울감, 피로, 무기력감, 체력 및 근력 약화, 얼굴 화끈거림, 기억력 감퇴 현상 등이 나타날 수 있다. 특히 성욕 감소나 발기부전 등의 성기능장애가 나타나는 일도 있다고 한다.Usually, men become aware of the main menopausal symptoms after middle age. However, male menopausal symptoms are similar to those of aging, making it difficult to distinguish them. Male menopausal symptoms experienced by many people include depression, fatigue, lethargy, physical and muscular weakness, facial flushing, and memory loss. In particular, it is said that there are cases in which sexual dysfunction such as decreased libido or erectile dysfunction appears.
이 밖에도 당뇨, 골다공증, 관절염, 고혈압 등이 유발되기도 한다. 남성 갱년기를 극복하기 위해 약을 먹는 경우가 많다. 하지만 갱년기에 도움이 되는 음식을 골고루 섭취하는 것도 갱년기를 해결하는 데 도움이 된다.In addition, diabetes, osteoporosis, arthritis, and high blood pressure may be induced. Many people take medication to overcome male menopause. However, eating foods that help with menopause evenly helps to solve menopause.
남성 갱년기에 좋은 음식들은 남성호르몬의 분비를 증가시키는 식품들이다. 남성 갱년기에 도움이 되는 가장 널리 알려진 음식으로는 '굴'이 대표적이다. 굴은 아연을 포함한 다양한 영양소를 함유하고 있어 남성호르몬 증가를 돕는 음식이다.Good foods for male menopause are foods that increase the secretion of male hormones. The most widely known food that is helpful for male menopause is representative of 'oyster'. Oysters contain various nutrients, including zinc, and are a food that helps increase male hormones.
또한, 굴의 타우린 성분은 간 기능을 향상하고, 알코올을 해독하는 작용이 뛰어나 피로 해소에 좋다. 굴의 타우린 성분은 뇌 기능 활성화에도 도움을 주며 심혈관 질환을 유발하는 콜레스테롤 생성을 억제하고 혈압을 낮추는 효과를 얻을 수 있다고 한다.In addition, the taurine component of oysters improves liver function and is excellent in detoxifying alcohol, which is good for relieving fatigue. It is said that the taurine component of oysters can help activate brain function, suppress cholesterol production that causes cardiovascular disease, and lower blood pressure.
굴에는 비교적 콜레스테롤이 많지만 이를 타우린이 낮추어 주는 셈이다. 그러나 콜레스테롤과 나트륨이 높아 혈압조절과 콜레스테롤 조절이 필요한 경우 너무 과량 섭취는 피하는 것이 좋다.Oysters are relatively high in cholesterol, but taurine lowers them. However, if you need blood pressure control and cholesterol control because cholesterol and sodium are high, it is better to avoid excessive intake.
한편 해양수산부 보도자료에 따르면 해양수산부가 12월의 선정한 수산물은 굴이다.Meanwhile, according to a press release by the Ministry of Maritime Affairs and Fisheries, oysters are the seafood selected by the Ministry of Oceans and Fisheries for December.
겨울이 되면 글리코겐 함량이 높아져 단맛을 낸다. 그러나 굴을 먹을 때는 특히 조심해야 하는 것은 노로바이러스 식중독균이다. 노로바이러스는 겨울철 대표 식중독 바이러스로 감염되면 설사, 복통, 구토 등의 증상이 나타난다. 노로바이러스는 자연 상태의 어패류에서는 발생하지 않으나 사람에 의하여 발생하는 식중독균이다. 노로바이러스는 열에 약한 특성이 있으므로 대부분 85℃ 이상의 온도에 1~2분간 가열하면 사멸한다.In winter, the glycogen content rises, resulting in a sweet taste. However, when eating oysters, you need to be especially careful about norovirus food poisoning bacteria. Norovirus is a representative food poisoning virus in winter, and when infected, symptoms such as diarrhea, abdominal pain, and vomiting appear. Norovirus is a food poisoning bacterium that does not occur in fish and shellfish in the natural state, but is caused by humans. Since norovirus is weak to heat, most of them die when heated to a temperature of 85℃ or higher for 1 to 2 minutes.
방풍나물은 다음과 같은 특징이 있다.The perennial plant has the following characteristics.
방풍나물은, 풍부한 칼륨과 칼슘, 인, 철분 등의 무기질도 함유하고 있고, 비타민 B군과 베타카로틴이 있어 감기, 두통, 발한, 거담 등에 효과가 좋다고 알려져 있다. 또한, 방풍나물은 단백질과 식이 섬유가 풍부하고 유기산과 임페라토닌, 프소랄렐, 베르갑텐 등의 정유 성분이 풍부하며, 뿌리에 있는 쿠마린, 퓨세다놀, 움페리페론 등의 정유 성분들은 항균작용과 염증 억제 효과가 있다고 알려져 있다.Bangpungnamul also contains abundant potassium and minerals such as calcium, phosphorus, and iron, and is known to be effective for colds, headaches, sweating, and expectoration because it contains B vitamins and beta-carotene. In addition, Bangpungnamul is rich in protein and dietary fiber, rich in organic acids and essential oil components such as imperatonin, psoralel, and bergapten, and essential oil components such as coumarin, fusedanol, and umperiferon in the root have antibacterial and It is known to have an anti-inflammatory effect.
또한, 방풍나물은 황사와 같은 미세먼지와 중금속 배출을 돕고 해독작용을 하고 근육통에도 효과를 가지고 있으며, 신경성 스트레스 완화, 불면증, 피부질환 염증 관련 질환에도 효과가 있다고 알려져 있다.In addition, Bangpungnamul helps to discharge fine dust and heavy metals such as yellow dust, detoxifies, has an effect on muscle pain, and is known to be effective in relieving nervous stress, insomnia, and skin disease and inflammation-related diseases.
방풍나물은 원방풍 나물, 갯방풍 나물, 식방풍 나물 3가지 품종이 있으며, 자연산 방풍나물은 4월에 채취하는 것이 좋은 재료가 될 것이다.There are 3 types of Bangpoongnamul, Wonbangpoongnamul, Gaetbangpoongnamul, and Sikbangpoongnamul, and it will be a good material to collect wild Bangpoongnamul in April.
방풍나물에는 갯기름나물, 기름나물, 갯방풍 나물 등의 종류가 있는데, 특히 갯방풍 나물은 바람이 많고, 물이 잘 배출되는 모래밭 같은 곳에서 잘 자란다. 바닥에 붙어서 자라기 때문에 강한 바람에도 이길 수 있다고 하여 바람을 막는다는 방풍나물(防風-)으로 불리게 되었다. 요즘은 비닐하우스에서 대량 생산하고 있어 계절에 없이 출하할 수 있다.There are various types of windbreak greens, such as seaweed oil, oil greens, and seaside greens. In particular, the windbreak greens grow well in places like sandy fields where there is a lot of wind and water is well drained. Because it grows attached to the ground, it can win even in strong winds, so it was called windbreak. These days, they are mass-produced in greenhouses, so they can be shipped out of season.
방풍나물은 따뜻한 성질을 가지고 있는 식품으로 맵고 약간의 쓴맛을 내는 것이 특징이다. 새순일 때 먹는 것이 맛과 향기가 더욱 좋다.Bangpungnamul is a food with a warm nature and is characterized by a spicy and slightly bitter taste. It tastes and smells better when eaten when it is new.
방풍나물의 효능은 다음과 같이 알려져 있다.The efficacy of Bangpungna is known as follows.
방풍나물은 미나릿과 봄나물인데, 예로부터 주로 중풍을 막아주는 약초로 사용되고 있다. 방풍나물 효능 중에 중풍 예방이 있는 이유는 방풍나물에 유기산, 정유 등의 성분이 많이 함유되어 있기 때문으로 알려져 있다.Parsnip greens are parsley and spring greens, which have been mainly used as medicinal herbs to prevent strokes since ancient times. It is known that the reason why there is paralysis prevention among the effects of Bangpungnamul is that it contains a lot of ingredients such as organic acids and essential oils.
또한, 방풍나물은 미세먼지나 꽃가루 알레르기와 관련된 호흡기 질환에 효과적이라고 한다.In addition, Bangpungnamul is said to be effective in respiratory diseases related to fine dust or pollen allergy.
방풍나물은 중풍 예방, 감기 예방 및 치료, 통증 감소, 중금속 배출, 면역력 향상, 눈 건강, 항암작용, 피부질환 개선, 골다공증 예방, 빈혈 예방, 호흡기 질환 개선, 당뇨 증상 개선, 발한제 역할 등 한다고 알려져 있다.Bangpungnamul is known to prevent stroke, prevent and treat cold, reduce pain, release heavy metals, improve immunity, improve eye health, anti-cancer activity, improve skin disease, prevent osteoporosis, prevent anemia, improve respiratory disease, improve diabetes symptoms, and act as an antiperspirant. .
앞서 설명한 바와 같이, 굴과 방풍나물은 긍정적인 효과가 많지만, 현대인은 바쁜 일상 속에서 챙겨 먹는 것이 불편한 문제점이 있다.As described above, oysters and windbreak vegetables have many positive effects, but modern people have a problem inconvenient to eat in busy daily life.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 본 발명의 목적은, 방풍나물을 굴국에 넣어 간편 식품 상품으로 제공할 수 있도록 하여 일반인이 좀 더 쉽게 접근할 수 있도록 하는 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품을 제공하는 것이 있다.The present invention is to solve the above problems, and the object of the present invention is to put bangpungnamul in oyster soup so that it can be provided as a simple food product, so that the general public can access it more easily. There are methods for preparing food and providing oyster soup foods.
상기 기술적 과제를 달성하기 위한 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법은, 굴을 세척하고 자숙하여 음식 재료를 준비하는 음식 재료 준비단계(S1); 건조 밴댕이, 건조 다시마, 건조 새우, 양파, 쑥 갓, 붉은 고추, 멸치액젓, 마늘즙, 일본식 된장, 구운 식염 및 정제수로 이루어진 제1 재료를 섞어서 솥에 넣고, 100℃에서 끓기 시작한 시점으로부터 3∼4시간 더 끓이며, 끓이는 동안에 발생하는 거품을 제거하고, 끓임이 완료된 후에 고형분을 건져내고, 끓인 국물을 여과하여 국물을 준비하는 국물 준비 단계(S2); 및 자숙 된 굴, 무, 청양고추, 파, 다진 마늘, 굴 가열 자숙수 방풍 자숙수, 상기 국물 준비단계에서 준비된 국물, 굴 소스 농축액 및 신선한 방풍나물 잎으로 이루어진 제2 재료를 배합하여 굴국 식품을 조리하는 식품 배합 단계(S3)를 포함한다.In order to achieve the above technical problem, the method for manufacturing oyster soup with the addition of bangpungnamul according to an embodiment of the present invention includes a food ingredient preparation step (S1) of preparing food ingredients by washing and cooking oysters; Mix the first ingredients consisting of dried seaweed, dried kelp, dried shrimp, onion, mustard capsicum, red pepper, anchovy fish sauce, garlic juice, Japanese-style soybean paste, roasted salt, and purified water, put in a pot, and boil at 100 ° C. A broth preparation step (S2) of preparing broth by boiling for another 4 hours, removing bubbles generated during boiling, removing solids after boiling is completed, and filtering the boiled broth; And a second ingredient consisting of cooked oysters, radishes, Cheongyang peppers, green onions, minced garlic, oyster heating and overcooked water, broth prepared in the soup preparation step, oyster sauce concentrate, and fresh windbreak leaves to prepare oyster soup food. It includes a cooking food mixing step (S3).
또한, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법은, 상기 굴국 식품에 금속 또는 이물질이 포함되었는지 검사하는 안전 검사 단계(S4); 상기 굴국 식품을 레토르트 파우치에 채워 넣고 봉인하여 굴국 식품 제품으로 포장하는 포장 단계(S5); 상기 굴국 식품 제품을 118℃에서 40분간 살균하는 살균 단계(S6); 및 상기 굴국 식품 제품을 2ppm 염소 소독용 냉각 용수를 이용하여 내용물 중심 온도가 38℃ 이하가 될 때까지 냉각시키는 냉각 단계(S7)를 더 포함하여 구성할 수 있다.In addition, the method for manufacturing oyster soup food with Bangpungnamul added according to an embodiment of the present invention includes a safety inspection step (S4) of inspecting whether metal or foreign substances are included in the oyster soup food; A packaging step (S5) of filling the oyster soup food into a retort pouch, sealing it, and packaging the oyster soup food product; A sterilization step (S6) of sterilizing the oyster soup food product at 118° C. for 40 minutes; And a cooling step (S7) of cooling the oyster soup food product using 2 ppm chlorine disinfectant cooling water until the core temperature of the contents is 38 ° C or less.
또한, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법은, 상기 제1 재료는, 건조 밴댕이: 5%, 건조 다시마: 6%, 건조 새우: 5%, 양파: 7%, 쑥갓: 3%, 붉은 고추: 1%, 멸치액젓: 0.5%, 마늘즙: 2%, 일본식 된장: 2.5%, 구운 식염: 0.2% 및 정제수: 67.8%로 이루어진 것일 수 있다.In addition, in the method of manufacturing oyster soup with the addition of bangpungnamul according to an embodiment of the present invention, the first material is dried sea tuna: 5%, dried kelp: 6%, dried shrimp: 5%, onion: 7%, crown daisy : 3%, red pepper: 1%, anchovy sauce: 0.5%, garlic juice: 2%, Japanese soybean paste: 2.5%, roasted salt: 0.2%, and purified water: 67.8%.
또한, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법은, 상기 제2 재료는, 자숙 굴: 50%, 무: 2.4%, 파: 0.5%, 청양고추: 0.5%, 다진 마늘: 0.5%, 굴 가열 자숙수: 3%, 방풍나물 자숙수: 3%, 상기 국물 준비단계에서 준비된 국물: 39.5%, 굴 소스 농축액: 0.5% 및 신선한 방풍나물 잎: 0.1%로 이루어진 것일 수 있다.In addition, in the method of manufacturing oyster soup with the addition of bangpungnamul according to an embodiment of the present invention, the second material is: 50% cooked oysters, radish: 2.4%, green onion: 0.5%, cheongyang red pepper: 0.5%, minced garlic : 0.5%, oyster heating ripening water: 3%, windbreak greens ripening water: 3%, broth prepared in the broth preparation step: 39.5%, oyster sauce concentrate: 0.5% and fresh windbreak greens leaves: 0.1%. .
또한, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법에서 상기 굴 가열 자숙수는, 굴 자숙수를 가열하여 95℃에 도달한 시점부터 더 가열하되, Brix: 5% 이상, pH: 6.0, 염도: 1∼1.5% 이하로 설정한 기준값을 수렴하도록 가열 시간을 조절하는 것일 수 있다.In addition, in the oyster soup food manufacturing method with the addition of bangpungnamul according to an embodiment of the present invention, the oyster heating ripening water is further heated from the time when the oyster ripening water reaches 95 ° C., Brix: 5% or more, pH : 6.0, Salinity: It may be to adjust the heating time to converge to the reference value set to 1 to 1.5% or less.
또한, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법에서 상기 방풍나물 자숙수는, 순수한 방풍나물 자숙수를 가열하여 95℃에 도달한 시점부터 더 가열하되, Brix: 3% 이상, pH: 5.8로 설정한 기준값을 수렴하도록 가열 시간을 조절하는 것일 수 있다.In addition, in the method of manufacturing oyster soup with the addition of Bangpungna according to an embodiment of the present invention, the ripening of Bangpungna is further heated from the time of reaching 95 ° C. , pH: It may be to adjust the heating time to converge to the reference value set to 5.8.
본 발명의 실시예에 따른 굴국 식품은, 상기 방풍나물을 첨가한 굴국 식품 제조방법에 따라 제조된다.The oyster soup food according to an embodiment of the present invention is prepared according to the method for manufacturing oyster soup with the addition of the above-mentioned bangpungnamul.
기타 실시예들의 구체적인 사항들은 상세한 설명 및 도면들에 포함되어 있다.Details of other embodiments are included in the detailed description and drawings.
본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품은, 노로바이러스 식중독균으로부터 안정성이 있고, 언제나 편리하게 계절 관계없이 어디서나 먹을 수 있으며, 식생활을 개선할 수 있고, 기능성 식품으로 건강에 유익하며, 어민의 소득에도 크게 이바지할 수 있는 효과가 있다.The oyster soup food manufacturing method and oyster soup food added with bangpungnamul according to an embodiment of the present invention are stable from norovirus food poisoning bacteria, can be eaten anytime and anywhere conveniently regardless of the season, can improve dietary life, and can be used as functional foods. It is beneficial to health and has an effect that can greatly contribute to the income of fishermen.
도 1은 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품을 설명하기 위한 도면이다.1 is a view for explaining a method for manufacturing oyster soup food and oyster soup food added with bangpungnamul according to an embodiment of the present invention.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예를 참조하면 명확해질 것이다.Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings.
이하, 첨부된 도면을 참조하여 본 발명의 실시예에 대하여 상세하게 설명한다. 이하에서 설명되는 실시예는 본 발명의 이해를 돕기 위하여 예시적으로 나타낸 것이며, 본 발명은 여기서 설명되는 실시예와 다르게 다양하게 변형되어 실시될 수 있음이 이해되어야 할 것이다. 다만, 본 발명을 설명하면서 관련된 공지 기능 혹은 구성요소에 대한 자세한 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명 및 구체적인 도시를 생략한다. 또한, 첨부된 도면은 발명의 이해를 돕기 위하여 실제 축척대로 도시한 것이 아니라 일부 구성요소의 크기가 과장되게 도시할 수 있다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The embodiments described below are shown by way of example to aid understanding of the present invention, and it should be understood that the present invention may be variously modified and practiced differently from the embodiments described herein. However, when it is determined that a detailed description of a known function or component related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description and specific illustration thereof will be omitted. In addition, the accompanying drawings may not be drawn to an actual scale in order to aid understanding of the present invention, but the sizes of some components may be exaggerated.
한편으로, 후술되는 용어들은 본 발명에서의 기능을 고려하여 설정된 용어로서 이는 생산자의 의도 또는 관례에 따라 달라질 수 있으므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.On the other hand, the terms to be described later are terms set in consideration of functions in the present invention, which may vary according to the intention or custom of the producer, so the definitions should be made based on the contents throughout this specification.
명세서 전체에 걸쳐 동일 참조 부호는 동일 구성요소를 지칭한다.Like reference numbers designate like elements throughout the specification.
이하, 도 1을 참조하여 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품에 관해서 설명한다. 도 1은 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품을 설명하기 위한 도면이다.Hereinafter, with reference to FIG. 1, a method for manufacturing oyster soup food and oyster soup food added with bangpungnamul according to an embodiment of the present invention will be described. 1 is a view for explaining a method for manufacturing oyster soup food and oyster soup food added with bangpungnamul according to an embodiment of the present invention.
본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법은, 음식 재료 준비단계(S1), 국물 준비 단계(S2) 및 식품 배합 단계(S3)를 포함하여 구성할 수 있다.The method for manufacturing oyster soup with Bangpungnamul added according to an embodiment of the present invention may include a food ingredient preparation step (S1), a soup preparation step (S2), and a food mixing step (S3).
이하에서, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법의 단계별로 설명한다.Hereinafter, a step-by-step description of the method for manufacturing oyster soup with bangpungnamul according to an embodiment of the present invention.
<음식 재료 준비단계(S1)><Food material preparation step (S1)>
음식 재료 준비단계(S1)는 굴을 세척하고 자숙하여 음식 재료를 준비하는 단계이다.The food ingredient preparation step (S1) is a step of preparing food ingredients by washing and cooking the oysters.
굴은 어민이 바다에서 수확하고, 굴 공장에서 굴 알맹이를 제품으로써 생산한다. 일반적으로 굴 공장은 굴을 삶는 공정에서 자숙온도와 시간에 공장마다 차이가 있을 수 있고, 이로써 자숙이 충분하지 않을 수 있으며, 자숙이 충분한지를 맨눈으로는 확인하기 어려운 문제점이 있다.Oysters are harvested from the sea by fishermen and produced as products in oyster factories. In general, oyster factories may differ from factory to factory in the cooking temperature and time in the process of boiling oysters, which may result in insufficient cooking, and it is difficult to check with the naked eye whether cooking is sufficient.
굴은 자숙이 충분하지 않으면 최종 살균공정에서 수분이 탈수되어 고형분 즉, 굴 알맹이의 질량이 부족한 문제가 발생할 수 있다.If oysters are not sufficiently ripened, moisture may be dehydrated in the final sterilization process, resulting in insufficient solids, that is, the mass of oyster kernels.
본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법에서, 음식 재료 준비단계(S1)는, 굴 공장으로부터 구매한 굴을 청정수에 세척하고, 100℃ 끓는 물에서 2∼3분간 담가 자숙공정을 거친다. 이로써 미자숙 때문에 발생할 수 있는 문제를 방지할 수 있다.In the oyster soup food manufacturing method with the addition of bangpungnamul according to an embodiment of the present invention, in the food ingredient preparation step (S1), the oysters purchased from the oyster factory are washed in clean water, and soaked in 100 ° C. boiling water for 2 to 3 minutes for self-sufficiency go through the process In this way, problems that may arise due to immaturity can be avoided.
<국물 준비 단계(S2)><Soup preparation step (S2)>
국물 준비 단계(S)는, 제1 재료로 국물을 만드는 단계이다.The soup preparation step (S) is a step of making soup with the first material.
제1 재료는 건조 밴댕이, 건조 다시마, 건조 새우, 양파, 쑥 갓, 붉은 고추, 멸치액젓, 마늘즙, 일본식 된장, 구운 식염 및 정제수로 이루어진다.The first ingredient consists of dried seaweed, dried kelp, dried shrimp, onion, mustard capsicum, red pepper, anchovy fish sauce, garlic juice, Japanese soybean paste, roasted salt and purified water.
상기 제1 재료를 섞어서 솥에 넣고, 100℃에서 끓기 시작한 시점으로부터 3∼4시간 더 끓이고, 끓이는 동안에 발생하는 거품을 제거한다.The first material is mixed and put in a pot, boiled at 100 ° C. for another 3 to 4 hours from the time of boiling, and bubbles generated during boiling are removed.
이후, 끓임이 완료되면 고형분을 건져내고, 끓인 국물을 여과하여 국물을 준비한다.Thereafter, when the boiling is completed, solids are removed, and the boiled broth is filtered to prepare broth.
<식품 배합 단계(S3)><Food mixing step (S3)>
식품 배합 단계(S3)는 제2 재료를 배합하여 굴국 식품을 조리하는 단계이다.The food mixing step (S3) is a step of cooking oyster soup by mixing a second ingredient.
제2 재료는 자숙 된 굴, 무, 청양고추, 파, 다진 마늘, 굴 가열 자숙수 방풍 자숙수, 상기 국물 준비단계에서 준비된 국물, 굴 소스 농축액 및 신선한 방풍나물 잎으로 이루어질 수 있다.The second ingredient may consist of cooked oysters, radish, Cheongyang pepper, green onion, minced garlic, oyster heating boiled water, windproof water, broth prepared in the soup preparation step, oyster sauce concentrate, and fresh windbreak leaves.
상술한 바와 같은 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법은, 노로바이러스 식중독균으로부터 안정성이 있고, 언제나 편리하게 계절 관계없이 어디서나 먹을 수 있으며, 식생활을 개선할 수 있고, 기능성 식품으로 건강에 유익하며, 어민의 소득에도 크게 이바지할 수 있다.As described above, the method for manufacturing oyster soup with added Bangpungnamul according to an embodiment of the present invention is stable from norovirus food poisoning bacteria, can be eaten anytime and anywhere conveniently regardless of the season, can improve dietary life, and is a functional food It is beneficial to health and can greatly contribute to the income of fishermen.
또한, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법은, 안전 검사 단계(S4), 포장 단계(S5), 살균 단계(S6) 및 냉각 단계(S7)를 더 포함하여 구성할 수 있다.In addition, the method for manufacturing oyster soup added with bangpungnamul according to an embodiment of the present invention may further include a safety inspection step (S4), a packaging step (S5), a sterilization step (S6), and a cooling step (S7). can
<안전 검사 단계(S4)><Safety inspection step (S4)>
안전 검사 단계(S4)는 상기 굴국 식품에 금속 또는 이물질이 포함되었는지 검사하는 단계이다. 상기 굴국 식품을 금속 검출기를 통과시켜서 금속 또는 금속 재질의 이물질이 포함되어 있는지를 검사하여 안전성을 확보하는 것이다.The safety inspection step (S4) is a step of inspecting whether the oyster food contains metal or foreign substances. To secure safety by passing the oyster soup food through a metal detector and examining whether metal or foreign substances made of metal are included.
금속 검출기는 국물 제품을 컨베이어벨트에 올려놓고 통과시키면서 금속 이물질이 검출될 때 검출 신호를 발생시킨다.The metal detector generates a detection signal when a metal foreign substance is detected while passing the broth product on the conveyor belt.
검출 신호가 발생할 땐, 금속 이물이 혼입된 국물 제품을 제거하고 기록하며 관리할 수 있다.When a detection signal occurs, it is possible to remove, record, and manage broth products mixed with metal foreign substances.
금속 검출기는 예를 들면 알려진 기술로써 CCP-2P가 있다. CCP-2P는 Fe: 2.5 mm φ 이상, Sus: 3.5 mm φ 이상의 금속 이물 혼입 여부를 상시 확인할 수 있다. 금속 검출기가 정상 작동 여부를 주기적으로 예를 들면 1~2시간마다 감시하고 기록하여 관리할 수 있다.A metal detector is, for example, CCP-2P as a known technique. CCP-2P can always check whether or not metal foreign matter is mixed with Fe: 2.5 mm φ or more and Sus: 3.5 mm φ or more. Whether or not the metal detector is operating normally can be managed by periodically monitoring, for example, every 1 to 2 hours and recording.
<포장 단계(S5)><Packing step (S5)>
포장 단계(S5)는 상기 굴국 식품을 레토르트 파우치(Retort pouch)에 채워 넣고 봉인하여 굴국 식품 제품으로 포장하는 단계이다.The packaging step (S5) is a step of filling the oyster soup food into a retort pouch, sealing it, and packaging it as a oyster soup food product.
본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품은 자동 진공 밀봉기를 이용할 수 있고, 진공도 30㎝ Hg 이상으로 진공으로 포장(packing)하여 봉인할 수 있다.The oyster soup food manufacturing method and oyster soup food added with bangpungnamul according to an embodiment of the present invention may use an automatic vacuum sealer, and may be sealed by vacuum packing at a vacuum degree of 30 cm Hg or more.
앞서 준비된 국물은 여과하여 식히고, 레토르트 파우치에 채워 넣을 때 그 국물을 다시 80℃ 이상 끓여서 사용할 수 있다.The previously prepared broth is filtered and cooled, and when filled into a retort pouch, the broth can be boiled again at 80° C. or higher.
레토르트 파우치는 식품을 저장하는 용기로써 1회 사용 분량 단위로 개별 포장되는 데에 이용될 수 있고, 레토르트 파우치에 굴국 식품이 포장된 상태로 유통될 수 있다. 레토르트 파우치는 재질은 PET, Al foil 및 CPP으로 구성할 수 있고 PET: 5μm, Al foil: 15μm 및 CPP: 70μm일 수 있으며, 규격은 15cmㅧ20cm 일 수 있다. 이러한 레토르트 파우치는 알려진 기술이므로 더욱 상세한 설명은 생략한다.The retort pouch is a container for storing food, and can be used to individually pack food in units of single use, and the food can be distributed in a packaged state in the retort pouch. The material of the retort pouch can be composed of PET, Al foil and CPP, PET: 5μm, Al foil: 15μm and CPP: 70μm, and the size can be 15cm x 20cm. Since this retort pouch is a known technology, a detailed description thereof will be omitted.
한편으로, '레토르트 파우치' 용어는 상품을 포장하는 용기를 의미하므로, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품에서 "방풍나물을 첨가한 굴국 식품을 포장하여 유통할 수 있도록 한 개별 포장 제품"을 줄여서 부르는 것으로 이해할 수 있다.On the other hand, since the term 'retort pouch' means a container for packaging a product, in the method for manufacturing oyster soup food added with bangpungnamul and oyster soup food according to an embodiment of the present invention, "oyster soup food added with bangpungnamul" is packaged and distributed. It can be understood as an abbreviation of “individually packaged products that can be
<살균 단계(S6)><Sterilization step (S6)>
살균 단계(S6)는 상기 굴국 식품 제품을 118℃에서 40분간 살균하는 단계이다. 이로써 굴국 식품 제품에 남아있을 수 있는 균을 없앰으로써 안전성을 확보할 수 있다.Sterilization step (S6) is a step of sterilizing the oyster soup food product at 118 ° C. for 40 minutes. In this way, it is possible to secure safety by eliminating germs that may remain in gulguk food products.
좀 더 상세하게는, 굴국을 포장한 레토르트 파우치를 살균기기에 넣어 온도 118℃, 압력 0.9kg/㎠의 조건에서 40분간 살균할 수 있다.More specifically, the retort pouch packed with oyster soup can be put into a sterilizer and sterilized for 40 minutes under conditions of a temperature of 118 ° C and a pressure of 0.9 kg / cm 2 .
레토르트 살균기기의 내압이 내려가도 제품의 중심온도가 40℃가 될 때까지는 제품 포장지의 안전성을 위하여 0.07∼0.14 kg/㎠ 압력을 유지할 필요가 있다.Even if the internal pressure of the retort sterilizer goes down, it is necessary to maintain a pressure of 0.07 to 0.14 kg/cm 2 for the safety of the product packaging until the central temperature of the product reaches 40 ° C.
그리고 살균 종료 후 제품의 살균 Fo 값은 8분 이상 되어야 안전하고, 상온유통에서 문제점이 발생하지는 않을 수 있다.In addition, after sterilization, the sterilization Fo value of the product should be 8 minutes or more to be safe, and there may not be a problem in room temperature distribution.
한편으로, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법은, 살균 Fo 값 8분을 반드시 확인하고, 기록지는 2년 이상 보관할 수 있다.On the other hand, in the method of manufacturing oyster soup added with bangpungnamul according to an embodiment of the present invention, the sterilization Fo value of 8 minutes must be confirmed, and the recording paper can be stored for 2 years or more.
<냉각 단계(S7)><Cooling step (S7)>
냉각 단계(S7)는 상기 굴국 식품 제품을 2ppm 염소 처리된 용수를 이용하여 내용물 중심온도가 38℃ 이하가 될 때까지 20분간 가압하여 냉각시킨다. 이로써 굴국 식품 제품을 뜨거운 상태에서 작업자가 무리 없이 감당할 수 있는 수준으로 냉각시킴으로써 다발 포장 및 운반할 수 있게 된다.In the cooling step (S7), the oyster soup product is pressurized and cooled using 2 ppm chlorine-treated water for 20 minutes until the core temperature of the contents becomes 38° C. or less. This makes it possible to bundle and transport gulguk food products by cooling them from a hot state to a level that workers can handle without difficulty.
상기 제1 재료를 좀 더 상세하게 설명한다.The first material will be described in more detail.
상기 제1 재료는, 건조 밴댕이: 5%, 건조 다시마: 6%, 건조 새우: 5%, 양파: 7%, 쑥갓: 3%, 붉은 고추: 1%, 멸치액젓: 0.5%, 마늘즙: 2%, 일본식 된장: 2.5%, 구운 식염: 0.2% 및 정제수: 67.8%로 이루어진 것일 수 있다.The first ingredient is dried seaweed: 5%, dried kelp: 6%, dried shrimp: 5%, onion: 7%, crown daisy: 3%, red pepper: 1%, anchovy sauce: 0.5%, garlic juice: 2 %, Japanese miso: 2.5%, roasted salt: 0.2%, and purified water: 67.8%.
상기 제1 재료를 고르게 배합하고, 교반하여 뚜껑이 있는 스테인리스 이중 솥에 넣어서 끓인다. 제1 재료가 100℃에서 끓기 시작하면 3∼4시간 이상 끓는 점을 유지한다. 상기 스테인리스 이중 솥은 온도계가 부착되어 있을 수 있고, 이로써 솥의 중심온도가 95℃를 확인할 수 있는 시설이면 끓이는 작업을 좀 더 정교하게 수행할 수 있다.The first material is evenly blended, stirred, and put into a stainless steel double pot with a lid to boil. When the first material starts to boil at 100° C., the boiling point is maintained for 3 to 4 hours or more. The stainless steel double pot may have a thermometer attached, and thus, if the facility can confirm that the center temperature of the pot is 95 ° C, the boiling operation can be performed more elaborately.
상기 제2 재료를 좀 더 상세하게 설명한다.The second material will be described in more detail.
상기 제2 재료는, 자숙 굴: 50%, 무: 2.4%, 파: 0.5%, 청양고추: 0.5%, 다진 마늘: 0.5%, 굴 가열 자숙수: 3%, 방풍나물 자숙수: 3%, 상기 국물 준비단계에서 준비된 국물: 39.5%, 굴 소스 농축액: 0.5% 및 신선한 방풍나물 잎: 0.1%로 이루어진 것일 수 있다.The second ingredient is cooked oysters: 50%, radish: 2.4%, green onion: 0.5%, cheongyang pepper: 0.5%, minced garlic: 0.5%, oyster heating: 3%, oyster ripening: 3%, The broth prepared in the broth preparation step: 39.5%, oyster sauce concentrate: 0.5%, and fresh persimmon leaves: 0.1%.
상기 굴 가열 자숙수는, 상기 음식 재료 준비단계(S1)에서 굴을 자숙할 때 생성되는 굴 자숙수를 국물용 재료를 사용하는 것이다.The oyster heating ripening water is to use the oyster ripening water generated when oysters are cooked in the food ingredient preparation step (S1) as a soup material.
굴 자숙수를 여과하여, 이중 솥에서 자숙수 중심온도가 95℃에 도달한 시점부터 서서히 가열하여 가열 중 국물이 넘지 않도록 확인하며, 용량에 따라서 차이는 있지만, 가열 후 Brix: 5% 이상, pH: 6.0, 염도: 1∼1.5% 이하로 설정한 기준값을 수렴하도록 가열 시간을 조절할 수 있다. 이로써 굴국 국물에 굴 향기와 굴 맛의 식감이 더 풍부해질 수 있다. After filtering the oyster ripening water, heat it slowly from the time the center temperature of the ripening water reaches 95℃ in a double pot to check that the soup does not overflow during heating. Although it varies depending on the capacity, Brix after heating: 5% or more, pH : 6.0, salinity: 1 to 1.5%, and the heating time can be adjusted to converge to the set standard value. As a result, the texture of the oyster flavor and oyster taste can be enriched in the oyster soup broth.
수산물의 어패류 등은 고유의 어취가 남아있는데 향기가 있는 방풍나물을 사용함으로 어취 냄새를 없앨 수 있다.Fish and shellfish of aquatic products have their own fishy smell, and the fishy smell can be removed by using fragrant windbreak.
상기 방풍나물 자숙수는, 방풍나물을 청정수에 씻어 간단히 물기를 탈수하고, 100℃ 끓는 물에 담가 3분간 푹 삶으며, 방풍나물은 건져내고 자숙수를 여과하여 순수한 방풍나물 자숙수를 95℃에 도달한 시점부터 서서히 더 가열하여 Brix: 3%, pH: 5.8%를 기준값을 수렴하도록 가열 시간을 조절하여 제조할 수 있다.The windbreak sprouts ripened water is washed with clean water, simply dehydrated, immersed in 100 ° C boiling water and boiled for 3 minutes, the windbreak sprouts are removed and the ripened water is filtered to reach 95 ℃ pure windbreak sprouts. It can be prepared by gradually heating further from a point in time to adjust the heating time so that Brix: 3% and pH: 5.8% converge to the reference values.
굴 소스 농축액은 굴 원재료 함량 100%를 이용하여 농축한 것으로, Brix: 38% 이상, pH: 6.0, 염도: 8% 이하의 굴 소스 농축액을 사용한다.Oyster sauce concentrate is concentrated using 100% of oyster raw material content, Brix: 38% or more, pH: 6.0, salinity: 8% or less oyster sauce concentrate is used.
이로써 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품은 굴 소스 농축액 사용을 사용함으로써 굴 고유의 향기와 식감을 더욱 강하게 낼 수 있다.As a result, the oyster soup food manufacturing method and oyster soup food added with bangpungnamul according to the embodiment of the present invention can produce a stronger oyster flavor and texture by using the oyster sauce concentrate.
신선한 방풍나물 잎은 가공하지 않은 상태로서, 예를 들면 삶지 않고, 건조하지 않은 상태로서, 수확한 상태 그대로일 수 있다.Fresh persimmon leaves may be unprocessed, eg unboiled, undried, and as harvested.
신선한 방풍나물 잎은 청정수에 깨끗하게 씻어서 물기를 충분히 탈수하고, 굴국 상품용 레토르트 파우치에 상기 제1, 2 재료를 넣을 때 0.1% 이하의 양으로 함께 넣는다.Fresh windflower leaves are thoroughly washed in clean water, sufficiently dehydrated, and put together in an amount of 0.1% or less when the first and second ingredients are put in a retort pouch for oyster products.
어취를 없애는 목적으로 가열한 방풍나물 자숙수 액즙을 굴국에 첨가할 수 있지만, 방풍나물 향을 더욱 강하게 내기 위하여 0.1%의 생잎을 그대로 사용할 수 있다.For the purpose of getting rid of fish odor, heated windbreak sprouts ripening juice can be added to oyster soup, but 0.1% of fresh leaves can be used as it is to make the fragrance stronger.
무는 무를 깨끗하게 씻어 수분을 탈수하고, 껍질을 제거하며, 대략 가로 2㎝, 세로 2㎝, 높이 2㎝의 육면체 형태로 잘게 썰어 사용한다.Wash the radish clean, dehydrate the water, remove the skin, and cut into cubes about 2 cm wide, 2 cm long, and 2 cm high.
청 고추는 잘게 썰어서 사용한다.Finely chop the green chilli and use it.
파는 아주 잘게 썰어 사용한다.Chop the green onion very finely and use it.
마늘은 다진 마늘을 사용한다.For garlic, use minced garlic.
본 발명의 실시예에 따른 굴국 식품은, 상기 방풍나물을 첨가한 굴국 식품 제조방법에 따라 제조된다.The oyster soup food according to an embodiment of the present invention is prepared according to the method for manufacturing oyster soup with the addition of the above-mentioned bangpungnamul.
<굴국 식품을 포장한 레토르트 파우치의 표면 건조><Drying the surface of the retort pouch packed with oyster soup>
상기 냉각 단계(S7)를 거친 레토르트 파우치의 표면에 물기가 많으므로 열풍건조 시켜서 수분을 빨리 제거한다.Since the surface of the retort pouch that has passed through the cooling step (S7) has a lot of water, it is dried with hot air to quickly remove the water.
<세균 발육시험><Bacterial growth test>
본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품은, 세균 발육시험을 진행할 수 있다.The oyster soup manufacturing method and the oyster soup food added with bangpungnamul according to an embodiment of the present invention can be subjected to a bacterial growth test.
살균한 후에 세균발육 가온 보존시험을 한다. 세균발육 가온 보존시험은 레토르트 파우치를 361℃ 가온기에서 10일간 보존하고, 상온에서 1일간 추가로 버려두며, 이후에 레토르트 파우치가 팽창하거나 새는 것이 있으면 세균발육 양성으로 판정한다.After sterilization, a bacterial growth and heating storage test is conducted. In the bacterial growth warming storage test, the retort pouch is preserved in a warmer at 361 ° C for 10 days, and then left at room temperature for an additional 1 day.
그리고 상기 세균발육 가온 보존시험에서 음성으로 판정하면, 레토르트 파우치는 식품공전에 따라 세균발육 시험을 한다.And if it is judged negative in the above bacterial growth warming storage test, the retort pouch is subjected to a bacterial growth test according to the Food Code.
즉, 본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품은 레토르트 식품의 규격에 적합한 제품으로 생산한다.That is, the oyster soup manufacturing method and oyster soup food added with bangpungnamul according to the embodiment of the present invention are produced as products that meet the standards of retort food.
<레토르트 식품의 규격><Standards of retort food>
(1) 성상: 외형이 팽창, 변형되지 아니하고, 내용물은 고유의 향미, 빛깔, 물성을 가지고 나쁜 냄새가 없어야 한다(1) Appearance: The appearance should not expand or deform, and the contents should have their own flavor, color, and physical properties and should not have a bad smell.
(2) 세균: 세균발육이 음성이어야 한다.(2) Bacteria: Bacterial growth should be negative.
(3) 타르색소: 검출되어서는 아니 된다. (3) Tar color: It should not be detected.
<관능검사><Sensory test>
관능검사는 10인의 관능 검사원을 구성하여 색, 냄새, 맛, 및 조직감 등 관능적 기호도의 척도가 되는 항목에 대하여 5단계 평점법 (5: 아주 좋음, 4: 좋음, 3: 보통, 2: 싫음, 1: 아주 싫음)으로 평가할 수 있고, 평가점수 중 최곳값과 최젓값을 뺀 나머지 점수의 평균값으로 결과를 나타낼 수 있다. 데이터 통계처리는 ANOVA test를 사용하여 분산분석한 후, Duncan의 다중위 검정으로 최소 유의차 검정(P <0.05)을 실시하였다.The sensory test consisted of 10 sensory inspectors, and a 5-level rating method (5: very good, 4: good, 3: normal, 2: disliked, 1: Very dislike), and the result can be expressed as the average value of the remaining scores after subtracting the highest and lowest values among the evaluation scores. For statistical processing of data, ANOVA test was used for analysis of variance, followed by Duncan's multi-position test for least significant difference ( P <0.05).
본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품은 표 1에서 알 수 있듯이 색, 냄새, 맛, 조직감 및 기호도에서 모두 양호한 점수로 평가받았다.As can be seen from Table 1, the oyster soup food manufacturing method and oyster soup food added with bangpungnamul according to the embodiment of the present invention were all evaluated with good scores in color, smell, taste, texture and preference.
이상 첨부된 도면을 참조하여 본 발명의 실시예를 설명하였지만, 본 발명이 속하는 기술분야의 해당 업계 종사자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art to which the present invention belongs will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. You will be able to.
그러므로 이상에서 기술한 실시예는 모든 면에서 예시이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 후술하는 청구범위에 의하여 나타내어지며, 청구범위의 의미 및 범위 그리고 그 등가개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the embodiments described above should be understood as examples and not limitations in all respects, and the scope of the present invention is indicated by the claims to be described later, and all derived from the meaning and scope of the claims and equivalent concepts thereof. Changes or modified forms should be construed as being included within the scope of the present invention.
본 발명의 실시예에 따른 방풍나물을 첨가한 굴국 식품 제조방법 및 굴국 식품은 방풍나물과 굴을 상품을 제조하고 소비하도록 하는 데에 이용할 수 있다.The oyster soup food manufacturing method and oyster soup food added with bangpungnamul according to an embodiment of the present invention can be used to manufacture and consume products with bangpungnamul and oysters.
S1: 음식 재료 준비단계
S2: 국물 준비단계
S3: 식품 배합 단계
S4: 안전 검사 단계
S5: 포장 단계
S6: 살균 단계
S7: 냉각 단계S1: food ingredient preparation step
S2: soup preparation step
S3: food mixing step
S4: safety inspection step
S5: Packing step
S6: sterilization step
S7: cooling step
Claims (6)
건조 밴댕이, 건조 다시마, 건조 새우, 양파, 쑥 갓, 붉은 고추, 멸치액젓, 마늘즙, 일본식 된장, 구운 식염 및 정제수로 이루어진 제1 재료를 섞어서 솥에 넣고, 100℃에서 끓기 시작한 시점으로부터 3∼4시간 더 끓이며, 끓이는 동안에 발생하는 거품을 제거하고, 끓임이 완료된 후에 고형분을 건져내고, 끓인 국물을 여과하여 국물을 준비하는 국물 준비 단계(S2); 및
자숙 된 굴, 무, 청양고추, 파, 다진 마늘, 굴 가열 자숙수 방풍 자숙수, 상기 국물 준비단계에서 준비된 국물, 굴 소스 농축액 및 신선한 방풍나물 잎으로 이루어진 제2 재료를 배합하여 굴국 식품을 조리하는 식품 배합 단계(S3);
를 포함하는 방풍나물을 첨가한 굴국 식품 제조방법.
A food ingredient preparation step (S1) of preparing food ingredients by washing and cooking oysters;
Mix the first ingredients consisting of dried seaweed, dried kelp, dried shrimp, onion, mustard capsicum, red pepper, anchovy fish sauce, garlic juice, Japanese-style soybean paste, roasted salt, and purified water, put in a pot, and boil at 100 ° C. A broth preparation step (S2) of preparing broth by boiling for another 4 hours, removing bubbles generated during boiling, removing solids after boiling is completed, and filtering the boiled broth; and
Cooked oyster soup food by combining cooked oysters, radish, Cheongyang pepper, green onion, minced garlic, oyster heating and overcooked water, broth prepared in the soup preparation step, oyster sauce concentrate, and a second ingredient consisting of fresh windflower leaves. Food blending step (S3);
Oyster soup food manufacturing method with the addition of Bangpunnamul comprising a.
상기 제1 재료는, 건조 밴댕이: 5%, 건조 다시마: 6%, 건조 새우: 5%, 양파: 7%, 쑥갓: 3%, 붉은 고추: 1%, 멸치액젓: 0.5%, 마늘즙: 2%, 일본식 된장: 2.5%, 구운 식염: 0.2% 및 정제수: 67.8%로 이루어진 것
을 특징으로 하는 방풍나물을 첨가한 굴국 식품 제조방법.
According to claim 1,
The first ingredient is dried seaweed: 5%, dried kelp: 6%, dried shrimp: 5%, onion: 7%, crown daisy: 3%, red pepper: 1%, anchovy sauce: 0.5%, garlic juice: 2 %, consisting of Japanese miso: 2.5%, roasted salt: 0.2% and purified water: 67.8%
Oyster soup food manufacturing method with the addition of bangpungnamul, characterized in that.
상기 제2 재료는, 자숙 굴: 50%, 무: 2.4%, 파: 0.5%, 청양고추: 0.5%, 다진 마늘: 0.5%, 굴 가열 자숙수: 3%, 방풍나물 자숙수: 3%, 상기 국물 준비단계에서 준비된 국물: 39.5%, 굴 소스 농축액: 0.5% 및 신선한 방풍나물 잎: 0.1%로 이루어진 것
을 특징으로 하는 방풍나물을 첨가한 굴국 식품 제조방법.
According to claim 1,
The second ingredient is cooked oysters: 50%, radish: 2.4%, green onion: 0.5%, cheongyang pepper: 0.5%, minced garlic: 0.5%, oyster heating: 3%, oyster ripening: 3%, Broth prepared in the broth preparation step: 39.5%, oyster sauce concentrate: 0.5% and fresh persimmon leaves: 0.1%
Oyster soup food manufacturing method with the addition of bangpungnamul, characterized in that.
상기 굴 가열 자숙수는,
굴 자숙수를 가열하여 95℃에 도달한 시점부터 더 가열하되, Brix: 5% 이상, pH: 6.0, 염도: 1∼1.5% 이하로 설정한 기준값을 수렴하도록 가열 시간을 조절하는 것
을 특징으로 하는 방풍나물을 첨가한 굴국 식품 제조방법.
According to claim 3,
The oyster heating ripening number,
Heating the oyster ripening water and further heating it from the time it reaches 95 ℃, but adjusting the heating time to converge to the reference value set as Brix: 5% or more, pH: 6.0, salinity: 1-1.5% or less
Oyster soup food manufacturing method with the addition of bangpungnamul, characterized in that.
상기 방풍나물 자숙수는,
순수한 방풍나물 자숙수를 가열하여 95℃에 도달한 시점부터 더 가열하되, Brix: 3% 이상, pH: 5.8로 설정한 기준값을 수렴하도록 가열 시간을 조절하는 것
을 특징으로 하는 방풍나물을 첨가한 굴국 식품 제조방법.
According to claim 3,
The ripening number of the windbreak sprouts,
Heating the pure windbreak sprouts ripening water and further heating it from the point when it reaches 95 ℃, but adjusting the heating time so that the standard value set as Brix: 3% or more and pH: 5.8 converges
Oyster soup food manufacturing method with the addition of bangpungnamul, characterized in that.
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