KR20230076231A - Salted fish comprising sprouted barley and manufacturing method thereof - Google Patents
Salted fish comprising sprouted barley and manufacturing method thereof Download PDFInfo
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- KR20230076231A KR20230076231A KR1020210162971A KR20210162971A KR20230076231A KR 20230076231 A KR20230076231 A KR 20230076231A KR 1020210162971 A KR1020210162971 A KR 1020210162971A KR 20210162971 A KR20210162971 A KR 20210162971A KR 20230076231 A KR20230076231 A KR 20230076231A
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- barley
- fish
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 새싹보리를 포함하는 젓갈 및 이의 제조 방법을 제공한다.
본 발명의 새싹보리를 포함하는 젓갈은 젓갈과 새싹보리가 함께 발효됨으로써 영양이 풍부할 뿐만 아니라, 젓갈의 풍미를 극대화하여 소비자의 선호도가 뛰어나다는 등의 장점이 존재한다.The present invention provides salted seafood containing barley sprouts and a method for producing the same.
Salted seafood containing barley sprouts of the present invention is not only rich in nutrients as salted seafood and barley sprouts are fermented together, but also has advantages such as maximizing the flavor of salted seafood and resulting in excellent consumer preference.
Description
본 발명은 새싹보리를 포함하는 젓갈 및 이의 제조 방법에 관한 것이다. The present invention relates to salted fish containing sprout barley and a method for producing the same.
젓갈(salt fermented sea foods)은 대표적인 발효식품의 하나로서 예로부터 계절에 관계없이 고단백질과 염분을 공급하기 위해 널리 이용되어 왔으며, 각종 수산물을 원료로 하여 식염을 첨가한 상태에서 자가소화효소 및 미생물의 분해작용에 의하여 알맞게 숙성·발효하여 제조된다.Salt fermented sea foods are one of the representative fermented foods and have been widely used since ancient times to supply high protein and salt regardless of the season. It is produced by properly aging and fermenting by the decomposition of
젓갈류는 어패류의 육, 내장, 생식소(알) 등에 식염을 약 20~30% 가하여 부패균의 번식을 억제하면서 숙성시켜 제조되며, 숙성하는 동안 어패류 자체의 효소와 외부 미생물이 발효하면서 육질을 분해시켜 생성되는 유리 아미노산과 핵산 분해산물이 상승작용을 일으켜 독특한 맛과 풍미를 갖는다.Salted seafood is manufactured by adding about 20-30% of salt to the meat, intestines, and gonads (eggs) of fish and shellfish, and maturing while inhibiting the growth of spoilage bacteria. The resulting free amino acids and nucleic acid degradation products synergize, resulting in a unique taste and flavor.
한편, 최근 질병예방과 함께 많은 영양소가 함유된 새싹보리가 21세기 슈퍼 푸드로 각광받고 있다. 보리의 새싹은 녹색식물이 열매를 맺기 전의 어린잎으로 토양에서 양분을 흡수할 수 있는 강한 생명력과 영양소의 보고이다.On the other hand, newly sprouted barley, which contains many nutrients along with disease prevention, is in the limelight as a super food in the 21st century. Barley sprouts are young leaves of green plants before they bear fruit, and are a repository of strong vitality and nutrients that can absorb nutrients from the soil.
새싹보리는 사포나린(사포나린ponarin), 폴리코사놀(polico사포나린nol), 루토나린(lutonarin)과 같은 대표적인 플라보노이드(Flavonoid) 및 폴리페놀외에도 quercetin, kaempferol, catechin과 같은 생리활성 물질을 함유하고 있으며 콜레스테롤 저하 효과가 있는 것으로 알려진 수용성 식이섬유인 b-glucan, 아미노산, 탄수화물이 있어 고혈압, 비만, 당뇨병과 같은 대사질환 예방뿐만 아니라, 항산화, 지질대사 등 다양한 생리활성에 관한 연구가 진행되고 있다.Sprout barley contains typical flavonoids and polyphenols such as saponarin, policosaponarinnol, and lutonarin, as well as physiologically active substances such as quercetin, kaempferol, and catechin. Since b-glucan, which is a water-soluble dietary fiber known to have a lowering effect, amino acids, and carbohydrates, not only prevents metabolic diseases such as high blood pressure, obesity, and diabetes, but also studies on various physiological activities such as antioxidant and lipid metabolism are being conducted.
특히, 보리의 새싹은 길이가 20cm일 때 그 영양소가 최대이며, 보리의 새싹은 새로운 세포의 성장을 촉진하여 피부질환 및 궤양을 치료하는데 도움을 준다고 했지만, 아직까지 어떤 작용으로 인한 것인지 밝혀지지 않았다. 새싹보리에는 천연 항산화제, 베타카로틴, 생물효소, 칼슘, 철분, 엽록소 등 많은 영양소를 풍부하게 함유하고 있고, 그 중 살아있는 엽록소는 DNA 세포를 재생시키며, 혈당감소, 피부건강 향상, 관절염 치료에 도움을 준다고 한다.In particular, barley sprouts have the maximum amount of nutrients when they are 20 cm long, and it is said that barley sprouts help treat skin diseases and ulcers by promoting the growth of new cells, but it has not yet been revealed what effect they have. . Sprout barley is rich in many nutrients such as natural antioxidants, beta-carotene, biological enzymes, calcium, iron, and chlorophyll, among which living chlorophyll regenerates DNA cells, reduces blood sugar, improves skin health, and helps treat arthritis. is said to give
또한, 혈액 응고 방지, 천식치료 도움, 암 예방, 암 악화 방지, 당뇨병 예방과 나쁜 콜레스테롤인 LDL 콜레스테롤 수치를 감소시켜 준다. 보리는 슈퍼 푸드로서 관심이 증가하고 있고 엽록소, SOD 효소의 항산화활성 포함 기능성 물질 및 식이섬유 함유로 인해 디톡스 작용을 한다.In addition, it prevents blood coagulation, helps treat asthma, prevents cancer, prevents cancer exacerbation, prevents diabetes, and reduces bad cholesterol, LDL cholesterol. Barley is receiving increasing interest as a super food and has a detoxifying effect due to its content of chlorophyll, functional substances including antioxidant activity of SOD enzymes, and dietary fiber.
선행문헌 KR 10-1670221에서는 감식초에 침지시킨 삼채를 이용한 절임식품 및 젓갈 제조방법을 개시하면서 알칼리수에 혼합하여 사용되는 황칠추출물 외에로 새싹보리 분말을 사용하여 젓갈을 제조할 수 있다고 기재하고 있기는 하나, 이는 단순히 새싹보리 분말을 알칼리 수에 혼합한 후 분무할 수 있다는 가능성에 대해서만 개시하고 있다.Prior literature KR 10-1670221 discloses a method for manufacturing pickled food and salted fish using three vegetables immersed in persimmon vinegar, and it is stated that salted fish can be prepared using barley sprout powder in addition to hwangchil extract used by mixing with alkaline water. , This only discloses the possibility of spraying after simply mixing sprouted barley powder with alkaline water.
이에, 본 발명의 발명자들은 새싹보리 액상분말을 활용하여 젓갈의 풍미를 극대화시킬 수 있는 젓갈의 제조방법에 착안하여 본 발명을 완성하였다.Accordingly, the inventors of the present invention completed the present invention by paying attention to a method of manufacturing salted fish that can maximize the flavor of salted fish by utilizing sprouted barley liquid powder.
본 발명의 목적은 The purpose of the present invention is
젓갈의 제조방법으로서,As a method for producing salted fish,
상기 제조방법은The manufacturing method
1) 새싹보리 분말을 제조하는 단계;1) preparing sprout barley powder;
2) 어패류를 손질하고 세척한 후 물기를 제거하는 준비단계;2) Preparation step of cleaning and washing fish and shellfish and then removing water;
3) 무, 파, 설탕, 생강 또는 생강즙, 깨, 엿기름 분말 및 찹쌀풀 우리어지는 군 중에서 선택된 어느 하나 이상, 천일염 및 고춧가루를 혼합시키는 단계;3) mixing at least one selected from the group consisting of radish, green onion, sugar, ginger or ginger juice, sesame seeds, malt powder and glutinous rice paste, bay salt and red pepper powder;
4) 상기 혼합단계에서 제조된 혼합물에 준비된 어패류를 교반기에 투입하고 교반시키는 교반단계; 및4) A stirring step of putting the fish and shellfish prepared in the mixture prepared in the mixing step into a stirrer and stirring it; and
5) 상기 교반단계를 마친 후 저장용기에 저장하고 숙성시키는 1차 숙성단계;5) a first aging step of storing and aging in a storage container after completing the stirring step;
6) 준비된 어패류와 제조된 새싹보리 분말을 혼합시키는 단계; 및6) mixing the prepared fish and shellfish with the prepared sprout barley powder; and
7) 혼합된 새싹보리를 저장용기에 저장하고 숙성시키는 2차 숙성단계;를 포함하는, 젓갈의 제조방법을 제공하는 것이다.7) It is to provide a method for producing salted fish, including a secondary aging step of storing and aging the mixed sprout barley in a storage container.
본 발명의 또 다른 목적은Another object of the present invention is
상기 제조방법으로 제조한 젓갈을 제공하는 것이다.It is to provide salted fish prepared by the above manufacturing method.
이하, 본 발명의 구현예를 상세히 설명하기로 한다. 다만, 이는 예시로서 제시되는 것으로, 이에 의해 본 발명이 제한되지는 않으며 본 발명은 후술할 청구항의 범주에 의해 정의될 뿐이다.Hereinafter, embodiments of the present invention will be described in detail. However, this is presented as an example, and the present invention is not limited thereby, and the present invention is only defined by the scope of the claims to be described later.
본 발명의 일 구현예에서, 본 발명은In one embodiment of the present invention, the present invention
젓갈의 제조방법으로서,As a method for producing salted fish,
상기 제조방법은The manufacturing method
1) 새싹보리 분말을 제조하는 단계;1) preparing sprout barley powder;
2) 어패류를 손질하고 세척한 후 물기를 제거하는 준비단계;2) Preparation step of cleaning and washing fish and shellfish and then removing water;
3) 무, 파, 설탕, 생강 또는 생강즙, 깨, 엿기름 분말 및 찹쌀풀 우리어지는 군 중에서 선택된 어느 하나 이상, 천일염 및 고춧가루를 혼합시키는 단계;3) mixing at least one selected from the group consisting of radish, green onion, sugar, ginger or ginger juice, sesame seeds, malt powder and glutinous rice paste, bay salt and red pepper powder;
4) 상기 혼합단계에서 제조된 혼합물에 준비된 어패류를 교반기에 투입하고 교반시키는 교반단계; 및4) A stirring step of putting the fish and shellfish prepared in the mixture prepared in the mixing step into a stirrer and stirring it; and
5) 상기 교반단계를 마친 후 저장용기에 저장하고 숙성시키는 1차 숙성단계;5) a first aging step of storing and aging in a storage container after completing the stirring step;
6) 준비된 어패류와 제조된 새싹보리 분말을 혼합시키는 단계; 및6) mixing the prepared fish and shellfish with the prepared sprout barley powder; and
7) 혼합된 새싹보리를 저장용기에 저장하고 숙성시키는 2차 숙성단계;를 포함하는, 젓갈의 제조방법을 제공한다.7) a secondary maturation step of storing and maturing the mixed barley sprouts in a storage container;
이하 상기 젓갈의 제조 방법을 각 단계별로 상세히 설명한다.Hereinafter, the manufacturing method of the salted fish will be described in detail for each step.
상기 1)단계는 새싹보리 분말을 제조하는 단계로써, 젓갈과 함께 혼합될 새싹보리 분말을 제공하는 단계이다.Step 1) is a step of preparing sprout barley powder, which is a step of providing sprout barley powder to be mixed with salted fish.
상기 새싹보리 분말을 제조하는 단계는 대한민국 등록특허 KR10-2118697 "새싹보리 착즙분말의 제조방법 및 그에 따른 새싹보리 착즙분말 혼합조성물"에 기재된 내용을 일부 참조하여 고안하였다.The step of preparing the sprouted barley powder was devised with partial reference to the contents described in Korean registered patent KR10-2118697 "Method of manufacturing sprouted barley juice powder and resulting mixed composition of sprouted barley juice powder".
상기 1) 새싹보리 분말을 제조하는 단계는The step of 1) preparing sprout barley powder
1-1) 새싹보리를 분쇄기로 분쇄 및 파쇄하여 스크류 압착법으로 새싹보리의 세포막을 깨트려 세포내에서 영양이 빠져나오도록 새싹보리를 착즙하는 단계; 및1-1) Grinding and crushing sprouted barley with a grinder to break the cell membrane of sprouted barley using a screw compression method and extracting juice from sprouted barley so that nutrients escape from the cells; and
1-2) 착즙된 새싹보리 착즙액을 완전히 건조될 때까지 40 내지 50℃에서 건조시키는 단계를 포함하는 것일 수 있다.1-2) drying the extracted young barley juice at 40 to 50° C. until completely dried.
상기 1-1) 단계를 통해 새싹보리의 기본적인 착즙 과정이 시작된다. 스크류 압착법을 일 예시로 들었으나, 스크류 압착법 이외의 착즙에 적절한 임의의 방법이 사용될 수 있다.Through the step 1-1), the basic juice extraction process of sprout barley begins. Although the screw compression method is given as an example, any method suitable for juice extraction other than the screw compression method may be used.
상기 1-2) 단계를 통해 착즙액이 건조된다. 40 내지 50℃에서 건조될 때 착즙액의 영양성분이 파괴되지 않고 분말화될 수 있다. 상기 온도 범위보다 높은 범위에서 건조가 진행될 경우 착즙분말 고유의 풍미가 사라질 수 있으며, 상기 온도 범위보다 낮은 범위에서 건조가 진행될 경우 건조에 걸리는 시간이 지나치게 증가할 수 있다.Through the step 1-2), the juice is dried. When dried at 40 to 50 ° C., nutrients in the juice may be powdered without being destroyed. When drying proceeds in a range higher than the above temperature range, the inherent flavor of the juice powder may disappear, and when drying proceeds in a range lower than the above temperature range, the drying time may increase excessively.
바람직한 일 실시예에서, 상기 건조된 새싹보리 분말을 저온 분쇄 또는 냉동 분쇄하여 100 내지 150메쉬가 되도록 분말화하는 단계를 추가로 포함하는 것일 수 있다. 상기 분말화 과정을 통해 젓갈과 분말이 용이하게 혼합되어 발효를 촉진시킬 수 있다.In a preferred embodiment, it may further include the step of pulverizing the dried sprouted barley powder to a 100 to 150 mesh by low-temperature pulverization or freeze pulverization. Salted fish and powder can be easily mixed through the powdering process to promote fermentation.
2) 단계는 어패류를 손질하고 세척한 후 물기를 제거하는 준비단계이다. 상기 어패류는 굴, 가리비, 전복, 소라, 멸치, 새우 및 황석어로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것일 수 있다. 바람직한 일 실시예에서, 어패류는 멸치이다.Step 2) is a preparation step in which fish and shellfish are cleaned, washed, and then dried. The fish and shellfish may consist of one or more selected from the group consisting of oysters, scallops, abalone, conch, anchovies, shrimp, and yellow stone fish. In a preferred embodiment, the fish and shellfish are anchovies.
3) 단계는 무, 파, 설탕, 생강 또는 생강즙, 깨, 엿기름 분말 및 찹쌀풀 우리어지는 군 중에서 선택된 어느 하나 이상, 천일염 및 고춧가루를 혼합시키는 단계로서, 젓갈과 함께 혼합될 양념을 준비하는 단계이다. 천일염은 가열수단으로 가열하여 옅은 잿빛 또는 회색이 나타나면 1~3분 더 가열한 후 실온에서 냉각시킨 천일염을 사용하는 것이 바람직하나 이에 제한되는 것은 아니다. Step 3) is a step of mixing at least one selected from the group consisting of radish, green onion, sugar, ginger or ginger juice, sesame, malt powder, and glutinous rice paste, sea salt and red pepper powder, and preparing seasoning to be mixed with salted fish. . If the natural salt is heated with a heating means and becomes light gray or gray, it is preferable to use a natural salt cooled at room temperature after heating for 1 to 3 minutes more, but is not limited thereto.
4) 단계는 상기 혼합단계에서 제조된 혼합물에 준비된 어패류를 교반기에 투입하고 교반시키는 교반단계로서, 젓갈 제조자가 혼합물과 어패류가 완전히 교반되었다고 판단되는 임의의 시점까지 교반을 진행할 수 있다.Step 4) is a stirring step in which the fish and shellfish prepared in the mixing step are put into a stirrer and stirred, and the salted fish manufacturer can proceed with stirring until any point in time when it is determined that the mixture and the fish and shellfish are completely stirred.
5) 단계는 상기 교반단계를 마친 후 저장용기에 저장하고 숙성시키는 1차 숙성단계로서, 상기 1차 숙성단계는 1 내지 2시간 동안 숙성되는 것이 바람직하다. 숙성과정을 통해 양념과 젓갈이 완전히 배합되면서 1차적으로 발효가 진행된다.Step 5) is a first aging step of storing and aging in a storage container after completing the stirring step, and the first aging step is preferably aged for 1 to 2 hours. Through the maturation process, the seasoning and salted fish are completely mixed, and fermentation proceeds first.
6) 단계는 준비된 어패류와 제조된 새싹보리 분말을 혼합시키는 단계이다. 준비된 어패류와 제조된 새싹보리 분말은 바람직하게는 15 대 1 내지 25 대 1의 중량비로 혼합되는 것이 바람직하다.Step 6) is a step of mixing the prepared fish and shellfish and the prepared barley sprout powder. The prepared fish and shellfish and the prepared barley powder are preferably mixed in a weight ratio of 15 to 1 to 25 to 1.
7) 단계는 혼합된 새싹보리를 저장용기에 저장하고 숙성시키는 2차 숙성단계로서, 이 과정을 통해 젓갈과 새싹보리가 함께 발효되며, 발효과정에서 젓갈에 포함된 어패류의 맛이 극대화되며 식감이 보존된다. 상기 2차 숙성단계는 9일 내지 30일 동안 숙성되는 것일 수 있으며, 바람직하게는 9일 내지 11일 동안 숙성되는 것일 수 있으며, 보다 바람직하게는 약 10일 동안 진행되는 것일 수 있으나, 이에 제한되는 것은 아니다.Step 7) is the second maturation step of storing and maturing the mixed barley sprouts in a storage container. Through this process, salted fish and barley sprouts are fermented together, and during the fermentation process, the taste of fish and shellfish included in salted fish is maximized and the texture is improved. are preserved The secondary aging step may be aging for 9 to 30 days, preferably for 9 to 11 days, and more preferably for about 10 days, but is limited thereto It is not.
본 발명에서는 또한 상기 방법으로 제조한 젓갈을 제공한다.The present invention also provides salted fish prepared by the above method.
본 발명에서는 또한, 상기 젓갈을 이용하여 제조한, 김치를 제공한다.The present invention also provides kimchi, prepared using the salted fish.
본 발명의 새싹보리를 포함하는 젓갈은 젓갈과 새싹보리가 함께 발효됨으로써 영양이 풍부할 뿐만 아니라, 젓갈의 풍미를 극대화하여 소비자의 선호도가 뛰어나다는 등의 장점이 존재한다. Salted seafood containing barley sprouts of the present invention is not only rich in nutrients as salted seafood and barley sprouts are fermented together, but also has advantages such as maximizing the flavor of salted seafood and thus having excellent consumer preference.
실시예Example
이하, 본 발명의 이해를 돕기 위하여 바람직한 를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.Hereinafter, a preferred is presented to aid understanding of the present invention. However, the following examples are only provided to more easily understand the present invention, and the content of the present invention is not limited by the examples.
재료ingredient
실시예 1. 새싹보리를 포함하는 젓갈의 제조 과정Example 1. Manufacturing Process of Salted Fish Containing Sprout Barley
파종 후 15일 내지 25일 후에 수확한 새싹보리를 분쇄기로 분쇄한 후 스크류 압착하여 새싹보리를 착즙하였다. 착즙된 새싹보리를 45℃에서 완전히 건조될때까지 열풍건조하였다. 그 후 건조된 새싹보리 분말을 -15 ℃에서 완전히 냉동시킨 후 분쇄하고 150메쉬의 체로 걸러내어 새싹보리 분말을 제조하였다.The sprouted barley harvested 15 to 25 days after sowing was pulverized with a grinder and then squeezed with a screw to extract juice from the sprouted barley. The juiced sprouted barley was dried with hot air at 45 ° C until completely dry. Thereafter, the dried sprouted barley powder was completely frozen at -15 ° C., then pulverized and sieved through a 150 mesh sieve to prepare sprouted barley powder.
한편, 국내산 멸치를 세척하고 불순물을 손으로 제거한 후 물기를 제거하여 준비하였다. 무(35g), 가열된 후라이팬에 15분간 구운 후 실온에서 냉각시킨 천일염(10g), 엿기름 분말(25g), 고춧가루(8g)를 혼합한 후 이를 멸치(175g)와 교반기에서 교반 시키고 실온에서 2시간 숙성시켰다.On the other hand, it was prepared by washing domestic anchovies, removing impurities by hand, and then removing water. After roasting radish (35g) in a heated frying pan for 15 minutes, mix bay salt (10g), malt powder (25g), and red pepper powder (8g) cooled at room temperature, stir it with anchovy (175g) in a stirrer, and matured over time
그 후 숙성된 젓갈을 상기 제조한 새싹보리 분말과 20:1의 중량비로 혼합한 후, 저장용기에 보관하여 10일간 숙성하여 젓갈을 완성하였다.After that, the aged salted fish was mixed with the prepared sprout barley powder at a weight ratio of 20: 1, and then stored in a storage container and aged for 10 days to complete salted fish.
실시예 2. 새싹보리를 포함하는 젓갈의 관능 평가Example 2. Sensory evaluation of salted fish containing barley sprouts
관능검사는 젓갈 제조분야에서 6개월 이상 근무한 경험이 있는 20명의 인원으로 관능검사를 실시하여 오징어 젓갈의 윤기, 색깔, 맛 및 조직감을 9점 평점법으로 실시하였으며, 통상의 멸치젓 (A), 상기 실시예 1에서 제조한 멸치젓 (B)을 실험자에게 블라인드 테스트 방식으로 제공한 결과를 표 1에 나타내었다.The sensory test was conducted by 20 people who had worked for more than 6 months in the salted fish manufacturing field, and the gloss, color, taste and texture of the salted squid were evaluated using a 9-point scoring method. Table 1 shows the results of providing the salted anchovies (B) prepared in Example 1 to the experimenter in a blind test method.
*1: 매우 좋지 않음, 3: 약간 열등, 5: 보통, 7: 좋음, 9: 매우 좋음*1: very poor, 3: slightly inferior, 5: average, 7: good, 9: very good
[표 1][Table 1]
검사 결과, 윤기와 색깔은 통상의 멸치젓 (A), 상기 실시예 1에서 제조한 멸치젓 (B)이 크게 차이나지 않았으나, 맛에 있어서 구수함과 풍미가 살아난다는 이유로 상기 실시예 1에서 제조한 멸치젓의 결과가 우수하였으며, 특히 멸치 자체의 조직감이 보존되어 식감이 매우 우수하다는 이유로 현저하게 높은 결과를 나타내었다.As a result of the test, the gloss and color of the anchovy sauce prepared in Example 1 were not significantly different from the normal anchovy sauce (A) and the anchovy sauce prepared in Example 1 (B), but the savory taste and flavor were revived. was excellent, and in particular, the texture of the anchovy itself was preserved and the texture was very excellent, resulting in a remarkably high result.
한편, 통상의 멸치젓으로 담근 배추김치 (C), 상기 실시예 1에서 제조한 멸치젓 으로 담근 배추김치(D)에 대해서도 실험자에게 블라인드 테스트 방식으로 제공하였다. On the other hand, cabbage kimchi (C) soaked with normal anchovy sauce and cabbage kimchi (D) soaked with anchovy sauce prepared in Example 1 were also provided to the experimenter in a blind test method.
검사 결과 20명중 16명이 상기 실시예 1에서 제조한 멸치젓으로 담근 배추김치(D)가 더 맛있다고 평가하였으며, 16명 중 10명이 구수하고 감칠맛이 살아나며 김치에 포함된 멸치젓의 식감이 보존된다고 평가하였다.As a result of the test, 16 out of 20 people evaluated that the cabbage kimchi (D) dipped in the anchovy sauce prepared in Example 1 was more delicious, and 10 out of 16 people evaluated that the savory and umami taste was revived and the texture of the anchovy sauce included in kimchi was preserved.
Claims (8)
상기 제조방법은
1) 새싹보리 분말을 제조하는 단계;
2) 어패류를 손질하고 세척한 후 물기를 제거하는 준비단계;
3) 무, 파, 설탕, 생강 또는 생강즙, 깨, 엿기름 분말 및 찹쌀풀 우리어지는 군 중에서 선택된 어느 하나 이상, 천일염 및 고춧가루를 혼합시키는 단계;
4) 상기 혼합단계에서 제조된 혼합물에 준비된 어패류를 교반기에 투입하고 교반시키는 교반단계; 및
5) 상기 교반단계를 마친 후 저장용기에 저장하고 숙성시키는 1차 숙성단계;
6) 준비된 어패류와 제조된 새싹보리 분말을 혼합시키는 단계; 및
7) 혼합된 새싹보리를 저장용기에 저장하고 숙성시키는 2차 숙성단계;를 포함하는, 젓갈의 제조방법. As a method for producing salted fish,
The manufacturing method
1) preparing sprout barley powder;
2) Preparation step of cleaning and washing fish and shellfish and then removing water;
3) mixing at least one selected from the group consisting of radish, green onion, sugar, ginger or ginger juice, sesame seeds, malt powder and glutinous rice paste, bay salt and red pepper powder;
4) A stirring step of putting the fish and shellfish prepared in the mixture prepared in the mixing step into a stirrer and stirring it; and
5) a first aging step of storing and aging in a storage container after completing the stirring step;
6) mixing the prepared fish and shellfish with the prepared sprout barley powder; and
7) A method for producing salted fish, including a secondary aging step of storing and aging the mixed sprout barley in a storage container.
1-1) 새싹보리를 분쇄기로 분쇄 및 파쇄하여 스크류 압착법으로 새싹보리의 세포막을 깨트려 세포내에서 영양이 빠져나오도록 새싹보리를 착즙하는 단계; 및
1-2) 착즙된 새싹보리 착즙액을 완전히 건조될 때까지 40 내지 50℃에서 건조시키는 단계를 포함하는 것인, 젓갈의 제조방법. The method of claim 1, wherein 1) preparing sprout barley powder
1-1) Grinding and crushing sprouted barley with a grinder to break the cell membrane of sprouted barley using a screw compression method and extracting juice from sprouted barley so that nutrients escape from the cells; and
1-2) A method for producing salted seafood comprising the step of drying the juiced barley sprouts at 40 to 50 ° C. until completely dried.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101670221B1 (en) | 2016-05-04 | 2016-10-28 | 북하특품사업단 (주) | Pickled food and Salted seafood method of manufacured using persimmon vinegar immersed in the persimmon vinegar |
| KR102118697B1 (en) | 2019-11-06 | 2020-06-03 | (주)에스앤피인터내셔널 | Manufacturing method of sprout barley juice powder and sprout barley juice powder mixing compound therof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101670221B1 (en) | 2016-05-04 | 2016-10-28 | 북하특품사업단 (주) | Pickled food and Salted seafood method of manufacured using persimmon vinegar immersed in the persimmon vinegar |
| KR102118697B1 (en) | 2019-11-06 | 2020-06-03 | (주)에스앤피인터내셔널 | Manufacturing method of sprout barley juice powder and sprout barley juice powder mixing compound therof |
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