KR20240040186A - Preparation method of salmon gangjeong and the product thereby - Google Patents

Preparation method of salmon gangjeong and the product thereby Download PDF

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KR20240040186A
KR20240040186A KR1020220118775A KR20220118775A KR20240040186A KR 20240040186 A KR20240040186 A KR 20240040186A KR 1020220118775 A KR1020220118775 A KR 1020220118775A KR 20220118775 A KR20220118775 A KR 20220118775A KR 20240040186 A KR20240040186 A KR 20240040186A
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salmon
gangjeong
meatballs
ginger
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이미숙
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이미숙
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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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Food Science & Technology (AREA)
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  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 절단된 연어, 옥수수전분, 빵가루, 마늘, 레몬주스, 건조바질, 생강, 정제소금, 및 후추가루를 혼합하여 미트볼 형태로 성형하는 단계; 미트볼을 식용유에 튀기는 단계; 및 튀겨진 미트볼에 소스를 도포하는 단계를 포함하는 연어강정의 제조방법을 제공한다.The present invention includes the steps of mixing cut salmon, corn starch, bread crumbs, garlic, lemon juice, dried basil, ginger, refined salt, and pepper powder and forming them into meatballs; Frying meatballs in cooking oil; And it provides a method for manufacturing salmon gangjeong including the step of applying sauce to the fried meatballs.

Description

연어강정의 제조방법 및 동 방법에 의해 제조된 연어강정{PREPARATION METHOD OF SALMON GANGJEONG AND THE PRODUCT THEREBY} Manufacturing method of salmon gangjeong and salmon gangjeong manufactured by the same method {PREPARATION METHOD OF SALMON GANGJEONG AND THE PRODUCT THEREBY}

본 발명은 연어강정의 제조방법에 관한 것으로, 보다 상세하게는 관능적 품질이 우수하고, 작업공정이 간단하여 경제적이며, 정량포장에 따른 보관 및 유통이 용이할 뿐만 아니라, 누구나 편리하게 섭취할 수 있도록 해 주는 연어강정의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing salmon gangjeong, and more specifically, to ensure that it has excellent sensory quality, is economical due to a simple work process, is easy to store and distribute according to quantitative packaging, and can be conveniently consumed by anyone. It is about the manufacturing method of salmon gangjeong.

다양한 소비자의 기호를 충족시키고 연어의 소비를 촉진하기 위해 연어를 이용한 가공식품을 제조하는 기술이 개발되고 있다. 예로, 특허공개 제10-2015-0086423(2015.07.28)는 연어를 이용하여 육포를 제조하는 방법이, 또 특허등록 제10-2035974(2019.10.17)는 연어를 이용하여 어묵을 이용한 가공식품의 제조방법이 개시된 바 있을 뿐 연어를 이용하여 강정을 제조하는 기술은 개시되어 있지 않은 실정이다.Technology to manufacture processed foods using salmon is being developed to meet the tastes of various consumers and promote salmon consumption. For example, Patent Publication No. 10-2015-0086423 (2015.07.28) describes a method of manufacturing jerky using salmon, and Patent Registration No. 10-2035974 (2019.10.17) describes a method of manufacturing fish cake using salmon. Although the manufacturing method has been disclosed, the technology for manufacturing gangjeong using salmon has not been disclosed.

일반적으로 강정은 찹쌀가루를 술로 반죽하여 여러 모양으로 썰어 말렸다가 기름에 튀긴 후 그 표면에 물엿이나 조청을 바르고 고물을 묻혀 만든 음식으로서, 속이 비어 있고 감미와 함께 쫄깃거리는 맛과 바삭바삭한 맛이 난다.In general, Gangjeong is a food made by kneading glutinous rice flour with alcohol, cutting it into various shapes, drying it, frying it in oil, applying starch syrup or grain syrup to the surface, and covering it with a paste. It is hollow and has a sweet, chewy and crunchy taste.

본 발명의 발명자는 연어의 육질을 이용하여 보다 부가가치가 높은 가공식품의 가능성을 예의 연구하여 오던 중, 연어육을 세절하여 강정의 원료로 사용하면, 관능적 품질이 우수하고, 작업공정이 간단하여 경제적이며, 정량포장에 따른 보관 및 유통이 용이할 뿐만 아니라, 누구나 편리하게 섭취할 수 있는 제품이 될 수 있음을 발견하고서 본 발명을 완성하게 되었다. The inventor of the present invention has been carefully researching the possibility of producing processed foods with higher added value using the meat quality of salmon. When salmon meat is cut into pieces and used as a raw material for gangjeong, the organoleptic quality is excellent and the work process is simple, making it economical. The present invention was completed after discovering that it is not only easy to store and distribute through quantitative packaging, but also can be a product that anyone can conveniently consume.

[선행기술문헌][Prior art literature]

[특허문헌][Patent Document]

특허공개 제10-2015-0086423(2015.07.28.)Patent Publication No. 10-2015-0086423 (2015.07.28.)

특허등록 제10-2035974-0000(2019.10.17.)Patent Registration No. 10-2035974-0000 (2019.10.17.)

본 발명은 상기한 바와 같은 종래기술이 가지는 문제를 해결하기 위해 안출된 것으로, 그 목적은 관능적 품질이 우수하고, 작업공정이 간단하여 경제적이며, 정량포장에 따른 보관 및 유통이 용이할 뿐만 아니라, 누구나 편리하게 섭취할 수 있도록 해 주는 연어강정의 제조방법을 제공함에 있다. The present invention was created to solve the problems of the prior art as described above, and its purpose is to provide excellent organoleptic quality, be economical due to a simple work process, and facilitate storage and distribution through quantitative packaging. The goal is to provide a manufacturing method for salmon gangjeong that allows anyone to conveniently consume it.

상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical object of the present invention as described above is achieved by the following means.

(1) 절단된 연어, 옥수수전분, 빵가루, 마늘, 레몬주스, 건조바질, 생강, 정제소금, 및 후추가루를 혼합하여 미트볼 형태로 성형하는 단계;(1) mixing cut salmon, corn starch, bread crumbs, garlic, lemon juice, dried basil, ginger, refined salt, and pepper powder and forming them into meatballs;

미트볼을 식용유에 튀기는 단계; 및Frying meatballs in cooking oil; and

튀겨진 미트볼에 소스를 도포하는 단계를 포함하는 연어강정의 제조방법.A method of manufacturing salmon gangjeong including the step of applying sauce to fried meatballs.

(2) 상기 (1)에 있어서,(2) In (1) above,

소스는 간장 100중량부에 다진 생강 혹은 생강즙 20~30중량부를 첨가하여 제조된 간장생강소스인 것을 특징으로 하는 연어강정의 제조방법.A method of producing salmon gangjeong, characterized in that the sauce is a soy sauce-ginger sauce prepared by adding 20 to 30 parts by weight of minced ginger or ginger juice to 100 parts by weight of soy sauce.

(3) 상기 (1)에 있어서,(3) In (1) above,

절단된 언어 50~60중량%, 옥수수전분 15~25중량%, 빵가루 5~15중량%, 마늘 1~2중량%, 레몬주스 1~2중량%, 건조바질 0.05~0.2중량%, 생강 0.1~1.0중량%, 정제소금 0.1~0.5중량%, 후추가루 0.01~0.1중량%, 및 과실양조식초 1~2중량%를 혼합하는 것을 특징으로 하는 연어강정의 제조방법.Cut language 50~60% by weight, corn starch 15~25% by weight, bread crumbs 5~15% by weight, garlic 1~2% by weight, lemon juice 1~2% by weight, dried basil 0.05~0.2% by weight, ginger 0.1~ A method of manufacturing salmon gangjeong, characterized in that mixing 1.0% by weight, 0.1 to 0.5% by weight of refined salt, 0.01 to 0.1% by weight of pepper powder, and 1 to 2% by weight of fruit brewed vinegar.

(4) 상기 (1) 내지 (3) 중 선택된 어느 한 방법에 의해 제조된 것을 특징으로 하는 연어강정.(4) Salmon gangjeong, characterized in that it is manufactured by any one of the methods selected from (1) to (3) above.

본 발명에 따른 연어강정의 제조방법은 관능적 품질이 우수하고, 작업공정이 간단하여 경제적이며, 정량포장에 따른 보관 및 유통이 용이할 뿐만 아니라, 누구나 편리하게 섭취할 수 있도록 해 주는 연어강정을 제공하는 효과를 발휘한다.The manufacturing method of salmon gangjeong according to the present invention has excellent sensory quality, is economical due to a simple work process, is easy to store and distribute according to quantitative packaging, and provides salmon gangjeong that anyone can conveniently consume. It has the effect of

도 1은 본 발명에 따른 연어강정의 제조공정도이다.Figure 1 is a manufacturing process diagram of salmon gangjeong according to the present invention.

이하 본 발명의 내용을 보다 상세하게 설명하면 다음과 같다.Hereinafter, the contents of the present invention will be described in more detail as follows.

본 발명에 따른 연어강정의 제조방법은 절단된 연어, 옥수수전분, 빵가루, 마늘, 레몬주스, 건조바질, 생강, 정제소금, 및 후추가루를 혼합하여 미트볼 형태로 성형하는 단계; 미트볼을 식용유에 튀기는 단계; 및 튀겨진 미트볼에 소스를 도포하는 단계를 포함한다.The method for producing salmon gangjeong according to the present invention includes mixing cut salmon, corn starch, bread crumbs, garlic, lemon juice, dried basil, ginger, refined salt, and pepper powder and forming them into meatballs; Frying meatballs in cooking oil; and applying sauce to the fried meatballs.

바람직하게는 연어는 육질부위를 취하여 깨끗한 물로 세척하고, 세척한 연어는 섭취하기에 편리하고, 튀김이 잘 이루어질 수 있는 크기인 1㎝×1㎝ 내지 2㎝×2㎝ 크기로 절단한다.Preferably, the fleshy part of the salmon is taken and washed with clean water, and the washed salmon is cut into sizes of 1 cm × 1 cm to 2 cm × 2 cm, which are convenient for consumption and can be easily fried.

바람직하게는 절단한 연어를 비타민 C 및 트레할로스가 함유된 적정한 농도의 소금물에 담그어 침지한다. 바람직하게는 상기 소금물은 농도 1~5%(w/w)의 것으로 하되, 바람직하게는 일반소금과 정제소금이 적정한 비율로 혼합된 소금물을 사용한다. 바람직하게는 상기 일반소금과 정제소금의 비율은 중량비로 1.2~1.5:0.6~0.8의 비율, 보다 바람직하게는 1.3:0.7로 조성된 소금물을 사용한다. 소금간은 이러한 소금물에 절단한 연어를 1~10시간 동안 담그어 얻는 것이 바람직하다. 일반소금은 천일염이 바람직하고, 보다 바람직하게는 심층수를 이용하여 제조한 미네랄이 풍부한 천일염을 사용한다. 또 바람직하게는 비타민C는 항산화제로서 갈변현상을 방지하고, 소금물의 중량대비 1~2중량% 첨가된다. 트레할로스는 미트볼 내에 흡수되어 관능적인 품질(예로, 달콤한 맛 등)을 제고하고, 나아가 비타민 C를 미트볼의 표면 혹은 내부 공극표면에 결착시켜 오래도록 잔류할 수 있도록 도와준다.Preferably, the cut salmon is immersed in salt water of an appropriate concentration containing vitamin C and trehalose. Preferably, the salt water has a concentration of 1 to 5% (w/w), and preferably, salt water mixed with regular salt and refined salt in an appropriate ratio is used. Preferably, the ratio of the regular salt to the refined salt is 1.2 to 1.5:0.6 to 0.8 by weight, and more preferably, a salt water composition of 1.3:0.7 is used. It is desirable to obtain salt seasoning by soaking cut salmon in such salt water for 1 to 10 hours. The general salt is preferably sea salt, and more preferably, sea salt rich in minerals manufactured using deep water is used. Additionally, vitamin C is preferably added as an antioxidant to prevent browning, and is added in an amount of 1 to 2% by weight based on the weight of the brine. Trehalose is absorbed into the meatball to improve its sensory quality (e.g. sweet taste, etc.), and further helps vitamin C to bind to the surface or internal pores of the meatball so that it can remain for a long time.

바람직하게는 본 발명의 실시예로서, 상기 절단된 언어 50~60중량%, 옥수수전분 15~25중량%, 빵가루 5~15중량%, 마늘 1~2중량%, 레몬주스 1~2중량%, 건조바질 0.05~0.2중량%, 생강 0.1~1.0중량%, 정제소금 0.1~0.5중량%, 및 후추가루 0.01~0.1중량%를 혼합하여 미트볼 형태로 성형한다.Preferably, as an embodiment of the present invention, 50 to 60% by weight of the cut language, 15 to 25% by weight of corn starch, 5 to 15% by weight of bread crumbs, 1 to 2% by weight of garlic, 1 to 2% by weight of lemon juice, Mix 0.05-0.2% by weight of dried basil, 0.1-1.0% by weight of ginger, 0.1-0.5% by weight of refined salt, and 0.01-0.1% by weight of pepper powder and form into a meatball shape.

바람직하게는 본 발명의 실시예로서, 상기 미트볼의 표면을 바질 주정추출물 1~2중량% 및 레몬 주정추출물 1~2중량%를 함유한 정제수를 골고루 분무처리한다. 바질 주정추출물과 레몬 주정추출물은 그 자체적으로 갖고 있는 기능성 예로, 소화기능, 불면증완화 등과 같은 효능의 제공 뿐만 아니라, 후속하는 튀김과정에서 입혀지는 식용유에 용해된 상태로 미트볼 표면에 코팅 내지 공극내에 흡착이 이루어져 이에 따른 향미가 오래도록 유지되면서 항산화효과로 인한 보존성도 크게 개선시킬 수 있다.Preferably, as an embodiment of the present invention, the surface of the meatball is evenly sprayed with purified water containing 1 to 2% by weight of basil alcohol extract and 1 to 2% by weight of lemon alcohol extract. Basil alcohol extract and lemon alcohol extract are examples of their own functional properties, and not only do they provide benefits such as digestive function and insomnia relief, but they also coat the surface of the meatballs in a state dissolved in the cooking oil coated in the subsequent frying process or adsorb into the pores. This allows the flavor to be maintained for a long time and the preservation properties due to the antioxidant effect can be greatly improved.

상기와 같은 과정을 통해 얻어진 미트볼은 통상적인 식용유(예로, 올리브오일 등)를 이용하여 1~10분, 바람직하게는 1~5분 동안 튀긴다. 본 발명에서는 상기와 같이 튀겨진 미트볼에 소스를 균일하게 도포하거나, 섭취시에 이러한 소스를 찍어 먹는 것도 본 발명의 실시예를 구성한다. The meatballs obtained through the above process are fried using conventional cooking oil (e.g., olive oil, etc.) for 1 to 10 minutes, preferably 1 to 5 minutes. In the present invention, evenly applying sauce to the fried meatballs as described above or dipping them in such sauce when eating them also constitutes an embodiment of the present invention.

본 발명에서 사용되는 소스는 특별한 한정을 요하지는 않지만, 바람직하게는 간장 100중량부에 다진 생강 혹은 생강즙 20~30중량부를 첨가하여 제조된 간장생강소스를 베이스로 한다. 바람직하게는 관능적 특성을 보다 제고하기 위해 과실양조식초(예로, 상품명 미향) 1~10중량% 함유된 것이 좋으며, 보다 바람직하게는 상기 소스에 굴추출물(열수, 혹은 주정이용) 0.1~1중량%를 첨가하는 것이 좋다.The sauce used in the present invention does not require any special limitations, but is preferably based on soy sauce-ginger sauce prepared by adding 20 to 30 parts by weight of chopped ginger or ginger juice to 100 parts by weight of soy sauce. Preferably, in order to further improve the sensory properties, it is good to contain 1 to 10% by weight of fruit brewed vinegar (e.g., brand name Mihyang), and more preferably, 0.1 to 1% by weight of oyster extract (using hot water or alcohol) is added to the sauce. It is recommended to add .

이하 본 발명의 내용을 실시예를 참조하여 보다 구체적으로 설명하고자 하나 이들 실시예는 본 발명의 이해를 돕기 위해 제시된 것일 뿐 본 발명의 권리범위가 이에 한정되는 것으로 해석되어져서는 아니 될 것이다. Hereinafter, the content of the present invention will be described in more detail with reference to examples, but these examples are only presented to aid understanding of the present invention and should not be construed as limiting the scope of the present invention thereto.

[실시예 1] 연어강정의 제조[Example 1] Production of salmon gangjeong

2㎝×2㎝ 크기로 절단된 연어육 52.49중량%, 옥수수전분 21중량%, 빵가루 10.5중량%, 마늘 1.57중량%, 레몬주스 1.31중량%, 건조바질 0.1중량%, 생강 0.52중량%, 정제소금 0.37중량%, 및 후추가루 0.05중량%를 혼합하여 미트볼 형태로 성형하고, 얻어진 미트볼을 식용유에 2분 동안 튀기고, 튀겨진 미트볼의 표면에 미향 1.57중량% 함유된 간장생강소스 12.09중량%를 표면에 균일하게 도포하였다.Salmon meat cut into 2 cm 0.37% by weight and 0.05% by weight of pepper powder were mixed and formed into meatballs, the resulting meatballs were fried in cooking oil for 2 minutes, and 12.09% by weight of soy sauce ginger sauce containing 1.57% by weight of flavor was spread on the surface of the fried meatballs. It was applied evenly.

[실시예 2] 연어강정의 제조[Example 2] Production of salmon gangjeong

실시예 1에서 절단한 연어를 2% 소금물(비타민C와 트레할로스가 각각 소금물 중량대비 1중량% 첨가)에 1시간 동안 담궈 소금간을 한 것을 사용한 것을 제외하고 실시예 1과 동일한 과정에 의해 연어강정을 제조하였다. Salmon stew was prepared in the same manner as in Example 1, except that the salmon cut in Example 1 was soaked in 2% salt water (vitamin C and trehalose each added 1% by weight based on the weight of the salt water) for 1 hour and seasoned with salt. was manufactured.

[실시예 3] 연어강정의 제조[Example 3] Production of salmon gangjeong

실시예 1에서 식용유로 튀기기 전 단계에서 미트볼의 표면에 바질 주정추출물 1중량% 및 레몬 주정추출물 1중량%를 함유한 정제수를 골고루 분무처리한 것을 제외하고 실시예 1과 동일한 과정에 의해 연어강정을 제조하였다.Salmon gangjeong was prepared in the same manner as in Example 1, except that purified water containing 1% by weight of basil alcohol extract and 1% by weight of lemon alcohol extract was evenly sprayed on the surface of the meatballs in the step before frying with cooking oil. Manufactured.

[실시예 4] 연어강정의 제조[Example 4] Production of salmon gangjeong

실시예 2에서 식용유로 튀기기 전 단계에서 미트볼의 표면에 바질 주정추출물 1중량% 및 레몬 주정추출물 1중량%를 함유한 정제수를 골고루 분무처리한 것을 제외하고 실시예 2와 동일한 과정에 의해 연어강정을 제조하였다. Salmon gangjeong was prepared in the same manner as in Example 2, except that purified water containing 1% by weight of basil alcohol extract and 1% by weight of lemon alcohol extract was evenly sprayed on the surface of the meatballs in the step before frying with cooking oil. Manufactured.

[실시예 5] 연어강정의 제조[Example 5] Production of salmon gangjeong

실시예 4에서 상기 소스에 간장 1중량%를 굴추출물 1중량%로 대체한 것을 제외하고 실시예 4와 동일한 과정에 의해 연어강정을 제조하였다. Salmon gangjeong was prepared through the same process as Example 4, except that 1% by weight of soy sauce was replaced with 1% by weight of oyster extract in the sauce.

[실험예] 관능평가[Experimental example] Sensory evaluation

실시예 1 내지 5에 의해 얻어진 연어강정을 미각이 발달한 젊은 20대 남녀 30명을 대상으로 5점척도법을 이용하여 관능검사를 수행한 결과 하기 표 1과 같은 결과가 얻어졌다. As a result of performing a sensory test on the salmon gangjeong obtained in Examples 1 to 5 using a 5-point scale method on 30 young men and women in their 20s with a developed sense of taste, the results shown in Table 1 below were obtained.

품질특성♪ Quality characteristics ♪ 구분division 색color 맛taste 향 incense 식감Texture 전반적인 기호도overall preference 실시예 1 Example 1 4.64.6 4.64.6 4.54.5 4.54.5 4.64.6 실시예 2Example 2 4.74.7 4.74.7 4.64.6 4.74.7 4.74.7 실시예 3Example 3 4.74.7 4.74.7 4.74.7 4.74.7 4.74.7 실시예 4Example 4 4.84.8 4.84.8 4.74.7 4.84.8 4.84.8 실시예 5Example 5 4.94.9 4.94.9 4.94.9 4.94.9 4.94.9

♪-1. 아주나쁘다. 2. 나쁘다. 3. 보통이다. 4. 좋다. 5. 아주좋다.♪-1. Very bad. 2. Bad. 3. Average. 4. Good. 5. Very good.

상기 표 1에서 알 수 있듯이, 모든 검사항목에서 본 발명에 따른 식품조성물은 색감이 우수하고, 맛, 향 및 식감에서의 관능적 특성도 모두 매우 우수한 것으로 평가되었다.As can be seen in Table 1, in all test items, the food composition according to the present invention was evaluated as having excellent color and sensory characteristics in terms of taste, aroma, and texture.

상기와 같이, 본 발명의 바람직한 실시 예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, the present invention has been described with reference to preferred embodiments, but those skilled in the art may make various modifications and changes to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can do it.

Claims (4)

절단된 연어, 옥수수전분, 빵가루, 마늘, 레몬주스, 건조바질, 생강, 정제소금, 및 후추가루를 혼합하여 미트볼 형태로 성형하는 단계;
미트볼을 식용유에 튀기는 단계; 및
튀겨진 미트볼에 소스를 도포하는 단계를 포함하는 연어강정의 제조방법.Mixing cut salmon, corn starch, bread crumbs, garlic, lemon juice, dried basil, ginger, refined salt, and pepper powder and forming them into meatballs;
Frying meatballs in cooking oil; and
A method of manufacturing salmon gangjeong including the step of applying sauce to fried meatballs. 제 1항에 있어서,
소스는 간장 100중량부에 다진 생강 혹은 생강즙 20~30중량부를 첨가하여 제조된 간장생강소스인 것을 특징으로 하는 연어강정의 제조방법.According to clause 1,
A method of producing salmon gangjeong, characterized in that the sauce is a soy sauce-ginger sauce prepared by adding 20 to 30 parts by weight of minced ginger or ginger juice to 100 parts by weight of soy sauce. 제 1항에 있어서,
절단된 언어 50~60중량%, 옥수수전분 15~25중량%, 빵가루 5~15중량%, 마늘 1~2중량%, 레몬주스 1~2중량%, 건조바질 0.05~0.2중량%, 생강 0.1~1.0중량%, 정제소금 0.1~0.5중량%, 및 후추가루 0.01~0.1중량%를 혼합하는 것을 특징으로 하는 연어강정의 제조방법.According to clause 1,
Cut language 50-60% by weight, corn starch 15-25% by weight, bread crumbs 5-15% by weight, garlic 1-2% by weight, lemon juice 1-2% by weight, dried basil 0.05-0.2% by weight, ginger 0.1~ A method of producing salmon gangjeong, characterized in that mixing 1.0% by weight, 0.1 to 0.5% by weight of refined salt, and 0.01 to 0.1% by weight of pepper powder. 제 1항 내지 제 3항 중 선택된 어느 한 방법에 의해 제조된 것을 특징으로 하는 연어강정.
Salmon gangjeong, characterized in that it is manufactured by any one of the methods selected from claims 1 to 3.
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