KR20240085609A - Process for preparation method of a drid yellow corvina mixed hot pepper paste using oat - Google Patents

Process for preparation method of a drid yellow corvina mixed hot pepper paste using oat Download PDF

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KR20240085609A
KR20240085609A KR1020220170653A KR20220170653A KR20240085609A KR 20240085609 A KR20240085609 A KR 20240085609A KR 1020220170653 A KR1020220170653 A KR 1020220170653A KR 20220170653 A KR20220170653 A KR 20220170653A KR 20240085609 A KR20240085609 A KR 20240085609A
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red pepper
pepper paste
oyster
gulbi
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양승석
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영농조합법인 상선
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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Abstract

본 발명은 굴비(또는 조기) 고유의 비린내가 전혀 나지 않고 식감이 부드러우며, 비린내에 대해 비위가 약한 젊은 여성이나 어린이들이 고추장굴비를 쉽게 섭취할 수 있도록 함과 동시에, 장기간 보관이 가능하도록 하는 고추장굴비의 제조방법에 관한 것이다.
본 발명은 굴비의 머리와 내장을 제거하고 0.5%의 천일염으로 염장하는 굴비 전처리 단계(S100); 전처리한 굴비를 진공건조기에 투입하여 40 ~ 50℃의 온도조건에서 굴비의 함수율이 5 ~ 10%가 되게 건조하는 진공건조 단계(S200); 상기 굴비의 뼈를 제거하여 굴비육을 준비한 후, 굴비육을 0.5 ~ 2.0cm의 크기로 파쇄하는 굴비육 준비단계(S300); 귀리 분말과 호박 분말 및 곰보배추 추출물을 포함한 기능성 양념과, 매실청과 고추가루 및 고추장을 포함한 기본 양념을 준비하는 단계(S400); 준비된 굴비육 30~50중량%와 기능성 양념 3~8중량%를 혼합한 후, 기본 양념 45~65중량%를 투입하여 버무리는 굴비 양념 버무림 단계(S500); 상기 과정을 거쳐 버무려진 고추장굴비를 0 ~ 5℃의 온도에서 1 ~ 5일 동안 냉장 보관하여 숙성하는 냉장숙성 단계(S600); 냉장숙성 후 고추장굴비를 포장 및 출하하는 포장 및 출하 단계(S700);로 이루어진다.The present invention is a red pepper paste that does not have any fishy smell inherent in gulbi (or early croaker), has a soft texture, and allows young women or children with a weak stomach for fishy smells to easily consume red pepper paste gulbi, and at the same time, allows for long-term storage. It is about the manufacturing method of gulbi.
The present invention includes a pretreatment step (S100) of removing the head and intestines of the oysters and salting them with 0.5% sea salt; A vacuum drying step (S200) in which the pre-treated dried albacore is placed in a vacuum dryer and dried to a moisture content of 5 to 10% at a temperature of 40 to 50°C; After preparing the oyster fattening meat by removing the bones of the oyster meat, a oyster fattening meat preparation step (S300) of crushing the oyster fattening meat into pieces of 0.5 to 2.0 cm in size; Preparing functional seasoning including oat powder, pumpkin powder, and morel cabbage extract, and basic seasoning including plum extract, red pepper powder, and red pepper paste (S400); A oyster seasoning mixing step (S500) in which 30 to 50% by weight of prepared oyster meat is mixed with 3 to 8% by weight of functional seasoning, and then 45 to 65% by weight of basic seasoning is added and mixed; A refrigerated ripening step (S600) in which the red pepper paste gulbi mixed through the above process is refrigerated and aged for 1 to 5 days at a temperature of 0 to 5°C; It consists of a packaging and shipping step (S700) of packaging and shipping red pepper paste gulbi after refrigeration maturation.

Description

귀리를 이용한 고추장굴비의 제조방법{Process for preparation method of a drid yellow corvina mixed hot pepper paste using oat}{Process for preparation method of a dry yellow corvina mixed hot pepper paste using oat}

본 발명은 굴비(또는 조기) 고유의 비린내가 전혀 나지 않고 식감이 부드러우며, 비위가 약한 젊은 여성이나 어린이들이 고추장굴비를 쉽게 섭취할 수 있도록 함과 동시에, 장기간 보관이 가능하도록 하는 고추장굴비의 제조방법에 관한 것이다.The present invention is the manufacture of red pepper paste gulbi that does not have any fishy smell unique to gulbi (or early croaker), has a soft texture, and allows young women and children with weak stomachs to easily consume red pepper paste gulbi and allows long-term storage. It's about method.

굴비는 선조들이 옛날부터 건조 및 저장기술이 부족한 시절에 보리굴비라 하여 굴비를 보리 속에 저장하거나 보관하여 애용해 왔다. 현재, 굴비 관련 제조방법은 매실, 보리, 녹차, 솔잎, 모시잎, 꾸지뽕 등을 첨가한 고추장굴비의 가공방법이 다양하게 특허공개에 개시되어 있다.Since ancient times, when drying and storage technology was lacking, our ancestors have been using dried gulbi by storing or preserving it in barley, calling it barley gulbi. Currently, various methods of manufacturing gulbi related to red pepper paste gulbi with the addition of plum, barley, green tea, pine needles, ramie leaves, and kkujippong are disclosed in various patent publications.

예로서, 특허공개번호 제10-2004-0100651호에는 소금에 절여진 조기를 세척하는 단계와, 상기 세척된 조기를 1차 건조하여 굴비를 제조하는 단계와, 사용자가 섭취하기 알맞은 크기로 상기 굴비를 소정의 크기로 찢는 단계와, 숯을 이용하여 상기 찢은 굴비를 2차 건조하고 상기 찢은 굴비에 포함된 불순물 및 노폐물을 정제하는 단계와, 상기 2차 건조 및 정제된 찢은 굴비를 부드럽게 만들어 사용자가 섭취하기 쉽도록 게르마늄 성분이 포함된 솥을 이용하여 찌는 단계와, 매실을 솥에 넣고 가열하여 매실 원액을 제조하는 단계와, 고추장과 상기 제조된 매실 원액을 혼합한 후 숙성시켜 매실고추장을 제조하는 단계와, 상기 찌어진 굴비에 상기 매실고추장, 물엿, 볶음참깨, 다진마늘, 설탕, 미원 등을 섞고 1차 숙성시켜 매실고추장 굴비를 제조하는 단계를 포함하는 것을 특징으로 하는 매실 고추장굴비의 제조방법을 개시하고 있다.For example, Patent Publication No. 10-2004-0100651 includes the steps of washing salt-pickled seaweed, first drying the washed seaweed to produce sea oysters, and preparing the sea oysters in a size suitable for consumption by the user. A step of tearing the torn oysters to a predetermined size, secondary drying the torn oysters using charcoal and purifying impurities and wastes contained in the torn oysters, and softening the secondary dried and purified torn oysters to allow the user to A step of steaming using a pot containing a germanium component to make it easy to consume, a step of preparing plum juice by placing plums in the pot and heating, and mixing red pepper paste and the prepared plum stock solution and then aging them to prepare plum red pepper paste. A method for producing plum red pepper paste oysters, comprising the step of mixing the steamed oysters with the plum red pepper paste, starch syrup, roasted sesame seeds, minced garlic, sugar, Miwon, etc. and performing primary aging to produce plum red pepper paste oysters. is starting.

또한, 특허등록번호 제10~2033695호에는 조기를 염장하고 수세하는 단계, 상기 수세한 조기의 배를 갈라 부산물을 제거하고 건조하기 위한 형태로 성형하는 단계, 상기 성형한 조기를 건조하여 굴비로 제조하는 단계, 상기 건조한 굴비를 일정한 크기로 절단하여 굴비살만 획득하는 단계, 상기 굴비살은 모싯잎이 포함된 고추장과 혼합하는 단계 및 상기 고추장과 혼합한 굴비살을 3 내지 5℃에서 1 내지 2달 동안 숙성하는 단계를 포함하며, 상기 조기를 염장하는 단계는 조기를 세척하고, 섶간하고 수세하는 것으로, 상기 섶간은 세척한 조기에 천일염을 뿌리고 천일염과 혼합된 조기를 쌓아 10 내지 24시간 동안 보관하는 것이며, 상기 천일염은 모싯잎 추출물, 톳 추출물 및 괭생이 모자반 추출물을 추가로 포함하는 것이며, 상기 단계의 모싯잎이 포함된 고추장은, 고추장 100 중량부에 대하여, 모싯잎 추출물 20 내지 40 중량부, 톳 추출물 20 내지 40 중량부, 괭생이모자반 추출물 20 내지 40 중량부 및 물엿 5 내지 10중량부를 포함하는 모싯잎 및 고추장을 이용한 고추장굴비의 제조방법이 개시되어 있다.In addition, Patent Registration No. 10~2033695 includes the steps of salting and washing seaweed, the steps of splitting the stomach of the washed seaweed, removing by-products, and forming it into a shape for drying, and drying the molded seaweed to produce gulbi. A step of cutting the dried gulbi to a certain size to obtain only the gulbi meat, mixing the dried gulbi meat with red pepper paste containing mosi leaves, and storing the dried gulbi meat mixed with the red pepper paste for 1 to 2 months at 3 to 5 ° C. It includes the step of maturing for a while, and the step of salting the seaweed involves washing the seaweed, cutting and rinsing the seaweed, and the sea salt is sprinkled on the washed seaweed and the seaweed mixed with sea salt is piled up and stored for 10 to 24 hours. The sea salt further contains moss leaf extract, hijiki extract, and hoe extract, and the red pepper paste containing moss leaves in the above step includes 20 to 40 parts by weight of moss leaf extract, based on 100 parts by weight of red pepper paste, A method for producing red pepper paste gulbi using moss leaves and red pepper paste containing 20 to 40 parts by weight of hijiki extract, 20 to 40 parts by weight of ash extract, and 5 to 10 parts by weight of starch syrup is disclosed.

또한, 특허등록번호 제10-1736691호에는 보리를 선별하여 세척, 동결 건조시킨 후, 분쇄하여 분말화하는 보리 전처리 단계(가); 상기 (가)단계의 보리분말과 물을 혼합비율 1 내지 3 : 100의 중량비로 혼합하여 환류 추출하여 침적시킨 후, 여과포 여과와 원심분리를 통해 잔사와 여액을 분리하고, 분리된 여액을 40~45℃에서 감압 농축하여 보리추출물을 제조하는 단계(나); 어획되어 냉동보관된 조기를 상온에 해동시킨 후, 청수에 세척하여 이물질을 제거하고 크기별로 선별하는 조기 전처리단계(다); 염수에 상기 (나)단계의 제조된 보리추출물 1중량%와 깨끗한 물에 천일염을 20중량% 첨가한 혼합물에 상기 (다)단계의 조기를 18℃ 온도에서 3시간 동안 침지하는 보리추출물 염장단계(라); 상기 (라)단계의 염장이 완료된 조기를 건져내어 세척하고 물기를 제거하는 수세 및 탈수단계(마); 상기 (마)단계의 조기를 열풍건조기 내부로 투입하여 33℃ 온도에서 24시간 동안 열풍으로 건조시키는 단계(바); 상기 (바)단계의 조기를 진공챔버에 투입하고 진공도 -720mmHg의 진공상태를 유지하여 35℃의 온도조건에서 18 시간 동안 저온 진공건조하는 단계(사); 상기 (사)단계의 조기를 냉장 보관하여 숙성하는 단계(아)로 이루어진 것을 특징으로 하는 보리추출물을 이용한 굴비 제조방법이 개시되어 있다.In addition, Patent Registration No. 10-1736691 includes a barley pretreatment step (a) of selecting barley, washing, freeze-drying, and pulverizing the barley into powder; The barley powder and water in step (a) are mixed at a weight ratio of 1 to 3:100, refluxed, extracted, and deposited. The residue and the filtrate are separated through filter cloth filtration and centrifugation, and the separated filtrate is mixed at a weight ratio of 1 to 3:100. Step (b) of producing barley extract by concentrating under reduced pressure at 45°C; A pre-processing step (c) in which caught and frozen seaweed is thawed at room temperature, then washed in fresh water to remove foreign substances and sorted by size; A barley extract salting step (in which the barley extract of step (c) is immersed in a mixture of 1% by weight of the barley extract prepared in step (b) of brine and 20% by weight of sea salt in clean water at a temperature of 18° C. for 3 hours ( la); A washing and dehydration step (e) of removing the seaweed that has been salted in step (d), washing it, and removing the moisture; Step (b) of putting the early stage (e) into the hot air dryer and drying it with hot air at a temperature of 33°C for 24 hours; Step (g) of putting the early stage (b) into a vacuum chamber and maintaining a vacuum state of -720 mmHg and drying it in low temperature vacuum for 18 hours at a temperature of 35°C; A method of manufacturing gulbi using barley extract is disclosed, which consists of the step (a) of refrigerating and maturing the early fish in step (4).

그러나 상기 특허는 2가지의 열풍건조와 진공건조를 병행함으로써 장시간 소요되어 경제적이지 못한 문제점이 있으며, 건조를 통한 고추장굴비의 제조방법도 개시되어 있지 않다. However, the above patent has the problem of being uneconomical as it takes a long time by combining two types of hot air drying and vacuum drying, and does not disclose a method for producing red pepper paste gulbi through drying.

그리고 특허공개번호 제10-2019-0055941호에는 생선 비린내 제거를 위해 수소수, 생수, 수돗물, 해수, 심층수 중에서 선택된 하나 이상의 물에 아스타잔틴 0.02-5중량%와, 녹차분말 또는 녹차추출물, 알코올, 구연산, 식초, 소금, 강황, 매실, 자몽추출액, 생강, 루이보스차 및 솔잎추출물의 혼합물을 1.1 ~ 20중량% 함유하는 생선 비린내 제거제 방법이 개시되어 있다.And in Patent Publication No. 10-2019-0055941, 0.02-5% by weight of astaxanthin, green tea powder or green tea extract, and alcohol in one or more water selected from hydrogen water, bottled water, tap water, sea water, and deep water to remove fishy smell. A fishy smell remover method containing 1.1 to 20% by weight of a mixture of citric acid, vinegar, salt, turmeric, plum, grapefruit extract, ginger, rooibos tea and pine needle extract is disclosed.

한편, 굴비 고유의 비린내 제거를 위해 다양한 고추장굴비의 제조방법이 제공되고 있지만, 결국은 굴비 고유의 비린내를 완전히 제거하지 못한 점과 식감이 떨어지는 등 문제점으로 지적되어 판로에 대한 애로를 겪어 왔다.Meanwhile, various manufacturing methods of red pepper paste gulbi have been provided to remove the fishy smell inherent in gulbi, but in the end, problems such as failure to completely remove the fishy smell inherent in gulbi and poor texture have been pointed out, leading to difficulties in sales.

특허공개번호 제10-2004-0100651호(2004.12.2. 매실고추장 굴비의 제조방법)Patent Publication No. 10-2004-0100651 (December 2, 2004. Manufacturing method of plum and red pepper paste gulbi) 특허등록방법 제10-2033695(2019.10.11. 모싯잎 및 고추장을 이용한 고추장굴비의 제조 방법)Patent Registration Method No. 10-2033695 (2019.10.11. Method for manufacturing red pepper paste gulbi using moss leaves and red pepper paste) 특허등록번호 제10-1736691호(2017.05.10. 보리추출물을 이용한 굴비 및 그 제조방법)Patent Registration No. 10-1736691 (2017.05.10. Gulbi using barley extract and its manufacturing method) 특허공개번호 제10-2019-0055941(2019.05.24. 생선 비린내 제거제)Patent Publication No. 10-2019-0055941 (2019.05.24. Fish odor remover)

본 발명은 상기와 같은 문제점을 감안하여 이를 해소하고자 발명된 것으로,첫째, 고추장굴비의 비린내가 전혀 나지 않으면서 식감이 부드럽고, 둘째, 유통기간 확보로 가정에서 장기간 보관하면서 섭취할 수 있을 뿐만 아니라, 셋째, 장기간 보관해도 부패되지 않는 상태로 냉장 보관이 가능하여 가정 등에서 먹을 수 있도록 하는 귀리를 이용한 고추장굴비의 제조방법을 제공하는데 있다.The present invention was invented to solve the above problems in consideration of the above problems. Firstly, it has a soft texture without any fishy smell of red pepper paste gulbi, and secondly, by securing the shelf life, not only can it be stored and consumed at home for a long time, Third, it provides a method of manufacturing red pepper paste gulbi using oats that can be stored in the refrigerator without spoiling even if stored for a long period of time and can be eaten at home.

상기의 목적을 달성하기 위한 본 발명의 해결 수단은, 굴비의 머리와 내장을 제거하고 0.5%의 천일염으로 염장하는 굴비 전처리 단계(S100); 전처리한 굴비를 진공건조기에 투입하여 40 ~ 50℃의 온도조건에서 굴비의 함수율이 5 ~ 10%가 되게 건조하는 진공건조 단계(S200); 상기 굴비의 뼈를 제거하여 굴비육을 준비한 후, 굴비육을 0.5 ~ 2.0cm의 크기로 파쇄하는 굴비육 준비단계(S300); 귀리 분말과 호박 분말 및 곰보배추 추출물을 포함한 기능성 양념과, 매실청과 고추가루 및 고추장을 포함한 기본 양념을 준비하는 단계(S400); 준비된 굴비육 30~50중량%와 기능성 양념 3~8중량%를 혼합한 후, 기본 양념 45~65중량%를 투입하여 버무리는 굴비 양념 버무림 단계(S500); 상기 과정을 거쳐 버무려진 고추장굴비를 0 ~ 5℃의 온도에서 1 ~ 5일 동안 냉장 보관하여 숙성하는 냉장숙성 단계(S600); 냉장숙성 후 고추장굴비를 포장 및 출하하는 포장 및 출하 단계(S700);로 이루어진다.The solution of the present invention to achieve the above object is a pretreatment step (S100) of removing the head and intestines of the oyster and salting it with 0.5% sea salt; A vacuum drying step (S200) in which the pre-treated dried albacore is placed in a vacuum dryer and dried to a moisture content of 5 to 10% at a temperature of 40 to 50°C; After preparing the oyster fattening meat by removing the bones of the oyster meat, a oyster fattening meat preparation step (S300) of crushing the oyster fattening meat into pieces of 0.5 to 2.0 cm in size; Preparing functional seasoning including oat powder, pumpkin powder, and morel cabbage extract, and basic seasoning including plum extract, red pepper powder, and red pepper paste (S400); A oyster seasoning mixing step (S500) in which 30 to 50% by weight of prepared oyster meat is mixed with 3 to 8% by weight of functional seasoning, then 45 to 65% by weight of basic seasoning is added and mixed; A refrigerated ripening step (S600) in which the red pepper paste gulbi mixed through the above process is refrigerated and aged for 1 to 5 days at a temperature of 0 to 5°C; It consists of a packaging and shipping step (S700) of packaging and shipping red pepper paste gulbi after refrigeration maturation.

상기 진공건조 단계(S200)에서는 굴비를 진공건조기에 투입하여 40 ~ 50℃의 온도조건에서 -0.084 ~ -0.1MPa의 압력으로 18 ~ 22시간 동안 건조하여 굴비의 함수율이 5 ~ 10%가 유지되게 한다.In the vacuum drying step (S200), the oyster manure is placed in a vacuum dryer and dried for 18 to 22 hours at a temperature of 40 to 50°C and a pressure of -0.084 to -0.1 MPa to maintain the moisture content of the oyster manure at 5 to 10%. do.

상기 기능성 양념은 귀리 분말 100중량부 대비 호박 분말 10 ~50중량부, 곰보배추 추출물 10 ~ 30중량부가 첨가된다.The functional seasoning is added at 10 to 50 parts by weight of pumpkin powder and 10 to 30 parts by weight of morel cabbage extract relative to 100 parts by weight of oat powder.

이때, 상기 기능성 양념에는 귀리 분말 100중량부 대비 번행초 추출물 10 ~ 30중량부가 첨가되어 혼합될 수 있다.At this time, the functional seasoning may be mixed by adding 10 to 30 parts by weight of Peach fern extract based on 100 parts by weight of oat powder.

상기 굴비 양념 버무림 단계에서 투입되는 기본 양념 45~65중량%는, 매실청 3~10중량%, 물엿 3~6중량%, 올리고당 0.3~2중량%, 고추가루 2~7중량%, 고추장 30~40중량%, 다짐마늘 0.1~0.3중량%, 생강 0.05~0.2중량%, 소주 3~7중량%, 맛술 1~5중량%, 조미료 0.1~0.5중량%, 참깨 0.1~0.5중량%로 조성된다.45-65% by weight of the basic seasoning added in the above seasoning step of mixing the gulbi seasoning is 3-10% by weight of plum syrup, 3-6% by weight of starch syrup, 0.3-2% by weight of oligosaccharides, 2-7% by weight of red pepper powder, and 30% of red pepper paste. It is composed of ~40% by weight, minced garlic 0.1~0.3% by weight, ginger 0.05~0.2% by weight, soju 3~7% by weight, cooking wine 1~5% by weight, seasoning 0.1~0.5% by weight, and sesame seeds 0.1~0.5% by weight. .

상기의 구성으로 이루어진 본 발명에 따른 귀리를 이용한 고추장굴비의 제조방법에 따르면, 굴비 고유의 비린내가 전혀 나지 않으면서 비린내에 비위가 약한 분들에게 풍미를 향상시킬 수 있을 뿐만 아니라, 장기간 보관해도 부패되지 않은 상태로 냉장보관이 가능하여 가정 등에서 쉽게 섭취할 수 있으며, 이에 따라 고추장굴비의 판매 촉진을 기대할 수 있게 된다.According to the method for producing red pepper paste oysters using oats according to the present invention consisting of the above composition, not only can the flavor be improved for those who are sensitive to fishy smells without any fishy smell inherent in oysters, but it will not spoil even if stored for a long period of time. Since it can be stored in the refrigerator in its fresh form, it can be easily consumed at home, which can be expected to boost sales of red pepper paste gulbi.

도 1은 본 발명의 귀리를 이용한 고추장굴비의 제조방법에 관한 공정도,
도 2는 본 발명의 제조방법에 의해 제조된 귀리를 이용한 고추장굴비를 보인 사진.Figure 1 is a process diagram of the method for producing red pepper paste gulbi using oats of the present invention;
Figure 2 is a photograph showing red pepper paste gulbi using oats prepared by the production method of the present invention.

이하, 첨부된 도면을 참조하여 본 발명의 귀리를 이용한 고추장굴비의 제조방법에 대해 상세하게 설명하기로 한다.Hereinafter, the method for producing red pepper paste gulbi using oats of the present invention will be described in detail with reference to the attached drawings.

도 1에 도시된 바와 같이, 본 발명의 귀리를 이용한 고추장굴비의 제조방법은 굴비의 머리와 내장을 제거하고 0.5%의 천일염으로 염장하는 굴비 전처리 단계(S100); 전처리한 굴비를 진공건조기에 투입하여 40 ~ 50℃의 온도조건에서 굴비의 함수율이 5 ~ 10%가 되게 건조하는 진공건조 단계(S200); 상기 굴비의 뼈를 제거하여 굴비육을 준비한 후, 굴비육을 0.5 ~ 2.0cm의 크기로 파쇄하는 굴비육 준비단계(S300); 귀리 분말과 호박 분말 및 곰보배추 추출물을 포함한 기능성 양념과, 매실청과 고추가루 및 고추장을 포함한 기본 양념을 준비하는 단계(S400); 준비된 굴비육 30~50중량%와 기능성 양념 3~8중량%를 혼합한 후, 기본 양념 45~65중량%를 투입하여 버무리는 굴비 양념 버무림 단계(S500); 상기 과정을 거쳐 버무려진 고추장굴비를 0 ~ 5℃의 온도에서 1 ~ 5일 동안 냉장 보관하여 숙성하는 냉장숙성 단계(S600); 냉장숙성 후 고추장굴비를 포장 및 출하하는 포장 및 출하 단계(S700);로 이루어진다.As shown in Figure 1, the method for producing red-pepper seasoned oysters using oats of the present invention includes a pretreatment step (S100) of removing the head and intestines of the oysters and salting them with 0.5% sea salt; A vacuum drying step (S200) in which the pre-treated dried albacore is placed in a vacuum dryer and dried to a moisture content of 5 to 10% at a temperature of 40 to 50°C; After preparing the oyster fattening meat by removing the bones of the oyster meat, a oyster fattening meat preparation step (S300) of crushing the oyster fattening meat into pieces of 0.5 to 2.0 cm in size; Preparing functional seasoning including oat powder, pumpkin powder, and morel cabbage extract, and basic seasoning including plum extract, red pepper powder, and red pepper paste (S400); A oyster seasoning mixing step (S500) in which 30 to 50% by weight of prepared oyster meat is mixed with 3 to 8% by weight of functional seasoning, then 45 to 65% by weight of basic seasoning is added and mixed; A refrigerated ripening step (S600) in which the red pepper paste gulbi mixed through the above process is refrigerated and aged for 1 to 5 days at a temperature of 0 to 5°C; It consists of a packaging and shipping step (S700) of packaging and shipping red pepper paste gulbi after refrigeration maturation.

상기 호박은 늙은 호박을 사용한다.The pumpkin used is an old pumpkin.

상기 기능성 양념에는 번행초가 더 첨가되어 혼합될 수 있다.The functional seasoning may be further added and mixed with ground pepper.

본 발명의 고추장굴비에 첨가되는 주요 원료의 효능을 설명하면 다음과 같다.The efficacy of the main raw materials added to the red pepper paste gulbi of the present invention is explained as follows.

귀리: 잘 알려진 바와 같이, 타임지가 선정한 10대 슈퍼푸드이며 필수 아미노산과 수용성 섬유질이 풍부한 식품으로, 주성분이 베타글루칸(β-glucan)으로 인해 담즙산의 배설을 증가시켜 혈중 콜레스테롤 함량을 저하시키는데 효과가 있다고 알려져 있다. 귀리는 현미의 3배 그리고 백미의 22배인 식이섬유가 13 ~ 20% 함유되어 있어서 콜레스테롤 수치를 개선해 줌은 물론, 세계 10대 슈퍼푸드 중 하나로 부르기도 한다. 또한, 변비의 예방으로 귀리는 식이섬유가 백미의 22배가 많고, 귀리에 함유된 프로스타클린이라는 성분이 인슐린의 분비를 촉진하고 혈당을 조절하여 당뇨의 예방효과는 물론 개선도 해 주며, 칼슘은 현미의 5배가 더 풍부하다고 알려진 식품이다.Oats: As is well known, it is one of the top 10 superfoods selected by Time Magazine and is rich in essential amino acids and soluble fiber. Its main ingredient is beta-glucan, which increases the excretion of bile acids and is effective in lowering blood cholesterol content. It is known that there is. Oats contain 13 to 20% dietary fiber, which is 3 times that of brown rice and 22 times that of white rice, so not only does it improve cholesterol levels, but it is also called one of the world's top 10 superfoods. In addition, to prevent constipation, oats contain 22 times more dietary fiber than white rice, and the ingredient prostaclin contained in oats promotes the secretion of insulin and regulates blood sugar levels, preventing and improving diabetes. Calcium is It is a food known to be five times richer than brown rice.

늙은 호박: 잘 알려진 바와 같이 산모의 붓기를 완화해 주고, 소화흡수가 좋아 위장에 좋을 뿐만 아니라, 칼로리가 낮아 다이어트에 좋으며, 비타민 A 및 카로틴이 매우 풍부하여 눈의 피로 건강에 도움이 된다고 알려진 식품이다.Old pumpkin: As is well known, it relieves swelling in mothers, is good for the stomach and intestines due to its good digestion and absorption, is low in calories, so it is good for dieting, and is very rich in vitamin A and carotene, so it is known to help relieve eye strain. am.

곰보배추: 전초는 비릿한 향이 나며 그 맛은 맵고 쓰며 성질은 서늘하고 독이 없으며, 특히 천식에 효과가 있는 것으로 알려져 있다. 곰보배추의 성분으로는 히스피두린, 에우카포놀린, 호모플랜타지민, 에우카포놀린7-글루코시드 등 플라보노이드 외에도 페놀성 물질의 함유로 항산화 효과가 있음은 물론, 그 밖에 정유성분, 사포닌, 강심배당체, 불포화지방산 등이 함유된 것으로 알려져 있다. 곰보배추는 풀과에 딸린 여러해살이풀로 우리나라 논과 밭에서 자라는 잡초로서 배암차즈기라고도 불리우며, 잎과 뿌리 그리고 열매까지 모두 약재로 사용함은 물론, 최근에는 차로도 애용되고 있다. Morel cabbage: The whole herb has a fishy scent, is spicy and bitter, has a cool and non-poisonous nature, and is known to be particularly effective for asthma. Ingredients of morel cabbage include flavonoids such as hispidurin, eucaponolin, homoplantazimine, and eucaponolin 7-glucoside, as well as phenolic substances that have an antioxidant effect, as well as essential oil components, saponin, and cardia. It is known to contain glycosides and unsaturated fatty acids. Morel cabbage is a perennial plant belonging to the grass family and is a weed that grows in rice paddies and fields in Korea. It is also called Baeamchazugi. The leaves, roots, and fruits are all used as medicine, and recently, it is also used as a tea.

번행초: 번행초는 위염, 위궤양, 위산과다, 소화불량 등 갖가지 위장병에 치료 및 예방효과가 높은 약초인 동시에 맛도 좋고 영양가도 높은 야생에서 자란 채소로서, 번행초를 꺾을 때 나오는 흰 유즙이 위벽을 보호하고 염증을 치료하는 작용을 하며, 위암의 특효약으로 민간에서는 위암 치료약으로 쓰이기도 한다. 번행초는, 우리나라 중부 이남의 바닷가 모래사장이나 바위틈 같은 곳에 잘 자라 갯상추라고도 하며, 뉴질랜드 시금치(Newzealand spinach)라고 부르기도 한다. Bunhaengcho: Bunhaengcho is a medicinal herb with high therapeutic and preventive effects on various gastrointestinal diseases such as gastritis, stomach ulcers, hyperacidity, and indigestion. It is also a delicious and highly nutritious wild-growing vegetable. The white milk that comes out when it is picked protects the stomach lining. It works to treat inflammation, and is also used in the private sector as a treatment for stomach cancer. Bunhaengcho grows well in places such as sandy beaches or rock crevices in the central and southern parts of Korea, so it is also called puffer lettuce and Newzealand spinach.

매실청: 구연산 등이 풍부하여 피를 활성화시키고 열을 내리며 간과 폐를 맑게 함은 물론, 대장을 튼튼히 하며 가래를 삭이고, 식중독의 유발 세균에 효능이 있어 독과 균을 없앤다고 하여, 가정에서 많이 이용하고 있는 식품이다.Plum syrup: Rich in citric acid, it activates the blood, reduces fever, cleanses the liver and lungs, strengthens the large intestine, removes phlegm, and is effective against bacteria that cause food poisoning. It is said to eliminate poisons and germs, so it is widely used at home. It is a food that is being made.

상기와 같은 효능을 갖는 원료들을 이용한 고추장굴비의 각 단계별 제조과정을 살펴본다.Let's look at each step of the manufacturing process of red pepper paste gulbi using raw materials with the above effects.

- S100: 굴비 전처리 단계- S100: Gulbi pretreatment step

굴비 전처리는 굴비의 머리와 내장을 제거한 다음 천일염으로 용해하여 0.5농도%의 염장수조에 굴비가 완전하게 잠길 정도로 1시간 동안 침지시켜 염장하고, 이 후 염장수조에서 꺼내어 물기가 어느 정도 빠지도록 한다.To pre-process the oysters, remove the head and internal organs of the oysters, dissolve them in sea salt, and salt them by immersing them in a 0.5% concentration salting tank for 1 hour to completely submerge the oysters. Afterwards, take them out of the salting tank and allow some of the water to drain.

- S200: 진공건조 단계- S200: Vacuum drying step

진공건조 단계에서는 전처리된 굴비를 건조하여 비린내를 제거함은 물론 일정 함수율을 갖도록 건조시키는 단계이다.In the vacuum drying step, the pretreated oysters are dried to remove the fishy smell and to have a certain moisture content.

진공건조를 위해, 굴비를 진공건조기에 투입하여 40 ~ 50℃의 온도조건에서 -0.084 ~ -0.1MPa의 압력으로 18 ~ 22시간 동안 건조하게 되며, 굴비의 함수율이 5 ~ 10%가 유지되게 건조하게 된다.For vacuum drying, the oyster manure is put into a vacuum dryer and dried for 18 to 22 hours under a pressure of -0.084 to -0.1 MPa at a temperature of 40 to 50℃, and the moisture content of the oyster manure is maintained at 5 to 10%. I do it.

특히, 굴비의 건조시 진공건조기를 이용하여 이상적인 조건 하에서 진공건조시킴에 따라 굴비의 특유 비린내가 전혀 발생하지 않게 된다. 가장 바람직하게는 45℃의 온도에서 20시간 동안 -0.084 ~ -0.10MPa 압력으로 함수율이 8%일 때 가장 바람직하다.In particular, when drying oysters, they are vacuum dried under ideal conditions using a vacuum dryer, so the characteristic fishy smell of oysters is not generated at all. Most preferably, the moisture content is 8% at a pressure of -0.084 to -0.10 MPa for 20 hours at a temperature of 45°C.

여기서, 굴비의 함수율이 5 ~ 10%로 유지되게 건조하는 이유는 함수율이 5% 미만으로 건조하면 굴비육의 고유 맛과 식감이 떨어지는 문제점이 발생하고, 10% 이상으로 초과하면 굴비육의 비린내가 발생하는 문제점이 발생하기도 한다. 본 발명에서 가장 이상적인 굴비의 함수율은 8%로 유지하여 건조하도록 한다.Here, the reason why the moisture content of oyster fat is maintained at 5 to 10% is because if it is dried to a moisture content of less than 5%, the unique taste and texture of the oyster fat will deteriorate, and if it exceeds 10%, the fishy smell of the oyster fat will appear. Problems may arise. In the present invention, the ideal moisture content of the dried oysters is maintained at 8% and dried.

- S300: 굴비육 준비단계- S300: Oyster fattening preparation stage

건조완료된 굴비는 굴비육의 손상을 최소화한 상태로 뼈만을 제거하기 위해 고무망치를 이용하여 살살 타격하여 뼈를 제거하고, 0.5 ~ 2.0cm의 크기로 파쇄한다.The dried oyster meat is gently struck using a rubber mallet to remove only the bones with minimal damage to the oyster meat, and the bones are removed and shredded into pieces of 0.5 to 2.0 cm in size.

- S400: 기능성 양념과 기본 양념 준비단계- S400: Functional seasoning and basic seasoning preparation steps

기능성 양념으로 귀리 분말과 호박 분말을 섞어 준비한 후, 여기에 곰보배추 추출물을 첨가하여 준비한다.Prepare the functional seasoning by mixing oat powder and pumpkin powder, then add morel cabbage extract to it.

호박 분말은 귀리 분말 100중량부 대비 호박 분말 10~50중량부를 투입하고, 곰보배추 추출물은 10 ~ 30중량부가 첨가한다.Pumpkin powder is added at 10 to 50 parts by weight compared to 100 parts by weight of oat powder, and 10 to 30 parts by weight of morel cabbage extract is added.

가장 바람직하게는 귀리 분말과 호박 분말은 5:1 내지 8:1정도의 비율로 혼합한다. 즉, 귀리 분말 100중량부 대비 호박 분말을 12.5~20중량부를 첨가하여 혼합하는 것이다.Most preferably, oat powder and pumpkin powder are mixed in a ratio of about 5:1 to 8:1. That is, 12.5 to 20 parts by weight of pumpkin powder is added and mixed compared to 100 parts by weight of oat powder.

여기서 귀리는 수증기의 찜으로 익힌 후 5℃ 이하의 온도에서 8시간 방치 후, 300 ~ 500 메쉬로 분쇄하여 사용한다. 호박은 늙은 호박으로 물로 씻은 후 절단기로 1.0 ~ 2.5 cm의 크기로 절단한 다음, 60 ~ 80℃의 온풍건조시스템으로 건조하여 300 ~ 500 메쉬의 크기로 분말화하여 사용한다.Here, the oats are cooked by steaming, left for 8 hours at a temperature below 5℃, and then ground to 300 to 500 mesh before use. Pumpkin is an old pumpkin that is washed with water, cut into pieces of 1.0 to 2.5 cm with a cutter, dried in a warm air drying system at 60 to 80°C, and powdered to a size of 300 to 500 mesh before use.

곰보배추는 들판이나 산에서 자란 야생의 곰보배추를 사용하는 것이 좋으나 향과 쓴맛이 너무 강해 건조한 마른 전초를 사용하는 것이 바람직하다. 곰보배추의 추출물은 정재수 2L에 곰보배추 건초 10g을 넣고 초산 2~10방울을 떨어뜨린 다음, 20분 동안 방치한 후, 물은 버리고 다시 정재수 2L를 넣어 80 ~ 100℃에서 10 ~ 20분 동안 추출한 물을 사용한다.It is better to use wild morel cabbage grown in fields or mountains, but it has a very strong aroma and bitter taste, so it is better to use dried whole cabbage. The extract of morel cabbage is made by adding 10g of morel cabbage hay to 2L of purified water, adding 2-10 drops of acetic acid, leaving it for 20 minutes, discarding the water, adding 2L of purified water again, and extracting at 80-100℃ for 10-20 minutes. Use water.

상기 기능성 양념에는 귀리 분말 100중량부 대비 번행초 추출물 10 ~ 30중량부가 첨가되어 혼합될 수 있다.The functional seasoning may be mixed by adding 10 to 30 parts by weight of Bunhaengcho extract compared to 100 parts by weight of oat powder.

번행초의 추출물은 정재수 2L에 번행초 건초 10g을 넣고 10 ~ 30분 동안 끓인 추출한 물을 사용한다.For the extract of Bunhaengcho, add 10g of Bunhaengcho hay to 2L of purified water and boil the extracted water for 10 to 30 minutes.

기본 양념은 매실청과 고추가루 및 고추장을 포함하여 준비하는데, 상세하게는 매실청, 물엿, 올리고당, 고추가루, 고추장, 다짐마늘, 생강, 소주, 맛술, 조미료, 참깨를 혼합하여 사용한다.The basic seasoning is prepared including plum syrup, red pepper powder, and red pepper paste. Specifically, it is used by mixing plum syrup, starch syrup, oligosaccharide, red pepper powder, red pepper paste, minced garlic, ginger, soju, cooking wine, seasoning, and sesame seeds.

- S500: 굴비 양념 버무림 단계- S500: Gulbi seasoning mixing step

굴비육 30~50중량%와 기능성 양념 3~8중량%를 1차적으로 혼합하고, 여기에 2차적으로 기본 양념 45~65중량%를 투입하여 버무려 준다.30-50% by weight of oyster meat and 3-8% by weight of functional seasoning are first mixed, and then 45-65% by weight of basic seasoning is added and mixed secondarily.

기본 양념은 매실청 3~10중량%, 물엿 3~6중량%, 올리고당 0.3~2중량%, 고추가루 2~7중량%, 고추장 30~40중량%, 다짐마늘 0.1~0.3중량%, 생강 0.05~0.2중량%, 소주 3~7중량%, 맛술 1~5중량%, 조미료 0.1~0.5중량%, 참깨 0.1~0.5중량%로 조성될 수 있다.The basic seasoning is 3-10% by weight of plum syrup, 3-6% by weight of starch syrup, 0.3-2% by weight of oligosaccharides, 2-7% by weight of red pepper powder, 30-40% by weight of red pepper paste, 0.1-0.3% by weight of minced garlic, and 0.05% of ginger. It may be composed of ~0.2% by weight, 3~7% by weight of soju, 1~5% by weight of cooking liquor, 0.1~0.5% by weight of seasoning, and 0.1~0.5% by weight of sesame seeds.

- S600, S700: 냉장숙성 및 포장 출하단계- S600, S700: Refrigerated ripening and packaging shipment stage

상기 과정을 거쳐 버무려진 고추장굴비를 0 ~ 5℃의 온도에서 1 ~ 5일 동안 냉장 보관하여 숙성한다.The red pepper paste gulbi mixed through the above process is refrigerated and aged at a temperature of 0 to 5°C for 1 to 5 days.

바람직하게는 2 ~ 4℃의 온도에서 2 ~ 3일 동안 냉장 보관하여 숙성한다.Preferably, it is refrigerated and aged at a temperature of 2 to 4°C for 2 to 3 days.

숙성이 완료된 후에는 고추장굴비를 설정된 규격으로 진공포장하여 출하한다.After maturation is complete, the red pepper paste gulbi is vacuum-packed according to set standards and shipped.

도 2는 본 발명의 제조방법으로 제조된 고추장굴비를 보인 사진이며, 상온에 방치하여 부패여부를 확인하기 위해 2개의 제품(A, B)을 진공포장해 놓은 사진이다.Figure 2 is a photograph showing red pepper paste gulbi prepared by the manufacturing method of the present invention, and is a photograph of two products (A, B) vacuum-packed to check for spoilage after being left at room temperature.

본 발명의 고추장굴비는 대략 30일정도까지는 냉장보관하여 섭취할 수 있으나, 그 이상 보관하는 경우에는 부패가능성도 있으므로 냉동보관하도록 한다.The red pepper paste gulbi of the present invention can be consumed by refrigerating it for up to approximately 30 days, but if stored longer than that, it should be stored frozen as there is a risk of spoilage.

이하에서는 본 발명의 방법으로 제조된 고추장굴비에 대하여 기호도를 측정한 결과를 아래의 실험 예를 들어 설명한다.Hereinafter, the results of measuring the preference for red pepper paste gulbi prepared by the method of the present invention will be explained using the following experimental example.

[실험예 1][Experimental Example 1]

굴비의 함수율이 8%인 굴비 40중량%를 귀리와 호박의 혼합분말 4.0중량%에 곰보배추 추출물 1.7중량%를 넣고 섞은 다음, 여기에 양념류 54.3중량%를 넣고 버무림 후 4℃의 온도에서 2일 동안 숙성하여 고추장굴비를 제조한다.40% by weight of oysters with a moisture content of 8% are mixed with 4.0% by weight of mixed powder of oats and pumpkin and 1.7% by weight of morel cabbage extract, then added 54.3% by weight of seasoning, mixed, and stirred for 2 hours at a temperature of 4°C. It is aged for one day to produce red pepper paste gulbi.

이렇게 제조된 고추장굴비를 남자 100명, 여자 100명, 총 200명을 대상으로 식감, 맛, 비린내 및 색상을 평가하여 아래 [표 1]에 나타내었다.The red pepper paste gulbi prepared in this way was evaluated for texture, taste, fishy smell, and color by a total of 200 people, 100 men and 100 women, and are shown in [Table 1] below.

평가 기준은 아주 좋음: 10점, 좋음: 8점, 보통: 5점, 나쁨: 3점으로 하였다.The evaluation criteria were very good: 10 points, good: 8 points, average: 5 points, and poor: 3 points.

구분division 식감Texture 맛taste 비린내fishy smell 색상color 비고note 여성female 9.59.5 9.19.1 전혀 없음None at all 8.48.4 남성male 9.29.2 9.59.5 전혀 없음None at all 8.28.2 평균average 9.49.4 9.39.3 전혀 없음None at all 8.38.3

평가결과, 남성과 여성 모두 식감과 맛에 대해 아주 좋은 것으로 평가하였고, 육안으로 식별되는 색상 또한 좋은 것으로 평가되었다.As a result of the evaluation, both men and women evaluated the texture and taste as very good, and the color visible to the naked eye was also evaluated as good.

또한, 남성과 여성 모두 비린내는 전혀 없는 것으로 평가하였다.In addition, both men and women evaluated that there was no fishy smell at all.

[실험예 2] [Experimental Example 2]

굴비의 함수율이 8%인 굴비 40중량%를 귀리 및 호박 혼합분말 4중량%에 곰보배추 추출물 1중량% 및 번행초 추출물 1중량%를 넣고 섞은 다음, 여기에 양념류 54중량%를 넣고 버무림 후 온도 4℃에서 2일 동안 숙성하여 고추장굴비를 제조한다.40% by weight of oysters, which have a water content of 8%, are mixed with 4% by weight of oat and pumpkin mixed powder, 1% by weight of cabbage extract and 1% by weight of Bunhaengcho extract, then added 54% by weight of seasoning, mixed, and adjusted to temperature. Manufacture red pepper paste gulbi by maturing it for 2 days at 4℃.

이렇게 제조된 고추장굴비를 실험예 1과 동일하게 남자 100명, 여자 100명을 대상으로 식감, 맛, 비린내 및 색상을 평가하여 아래 [표 2]에 나타내었다.The red pepper paste gulbi prepared in this way was evaluated for texture, taste, fishy smell, and color by 100 men and 100 women in the same manner as in Experimental Example 1, and are shown in [Table 2] below.

구분division 식감Texture 맛taste 비린내fishy smell 색상color 비고note 여성female 9.79.7 9.69.6 전혀 없음None at all 8.38.3 남성male 9.89.8 9.29.2 전혀 없음None at all 8.58.5 평균average 9.89.8 9.49.4 전혀 없음None at all 8.38.3

평가결과, 남성과 여성 모두 식감과 맛에 대해 아주 좋은 것으로 평가하였고, 육안으로 식별되는 색상 또한 좋은 것으로 평가되었다. 특히 식감과 맛에 대해서는 번행초 추출물이 첨가되지 않은 [실험예 1]에 비해 더 좋은 식감과 맛을 갖는 것으로 평가하였다.As a result of the evaluation, both men and women evaluated the texture and taste as very good, and the color visible to the naked eye was also evaluated as good. In particular, with regard to texture and taste, it was evaluated to have a better texture and taste compared to [Experimental Example 1] to which the extract of Bunhaengcho was not added.

이는 번행초 추출물이 첨가됨으로써 식감과 맛을 더 상승시킨 것으로 판단된다.It is believed that the texture and taste were further enhanced by the addition of the extract of fennel root.

또한, 남성과 여성 모두 비린내는 전혀 없는 것으로 평가하였다.In addition, both men and women evaluated that there was no fishy smell at all.

한편, 본 발명에서는 고추장굴비의 제조방법에 대해 설명하였으나, 동일한 제조방법으로 굴비 대신 민어를 사용하여 민어의 뼈를 발라낸 후 기능성 양념과 기본 양념을 버무려준 후 숙성 및 포장하여 고추장민어를 제조할 수 있으며, 민어 외에도 다른 종류의 생선을 동일한 제조방법으로 하여 제조할 수 있다.Meanwhile, in the present invention, the manufacturing method of red pepper paste oysters was described, but in the same manufacturing method, croaker was used instead of oysters, the bones of the croaker were removed, mixed with functional seasoning and basic seasoning, then aged and packaged to produce red pepper paste croaker. In addition to croaker, other types of fish can be manufactured using the same manufacturing method.

본 발명의 권리범위는 상술한 실시예에 한정되는 것이 아니라 첨부된 특허청구범위 내에서 다양한 형태의 실시예로 구현될 수 있다. 특허청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 변형 가능한 다양한 범위까지 본 발명의 청구범위 기재의 범위내에 있는 것으로 본다.The scope of the present invention is not limited to the above-described embodiments, but may be implemented in various forms of embodiments within the scope of the appended claims. It is deemed to be within the scope of the claims of the present invention to the extent that anyone skilled in the art can make modifications without departing from the gist of the invention as claimed in the claims.

Claims (5)

굴비의 머리와 내장을 제거하고 0.5%의 천일염으로 염장하는 굴비 전처리 단계(S100);
전처리한 굴비를 진공건조기에 투입하여 40 ~ 50℃의 온도조건에서 굴비의 함수율이 5 ~ 10%가 되게 건조하는 진공건조 단계(S200);
상기 굴비의 뼈를 제거하여 굴비육을 준비한 후, 굴비육을 0.5 ~ 2.0cm의 크기로 파쇄하는 굴비육 준비단계(S300);
귀리 분말과 호박 분말 및 곰보배추 추출물을 포함한 기능성 양념과, 매실청과 고추가루 및 고추장을 포함한 기본 양념을 준비하는 단계(S400);
준비된 굴비육 30~50중량%와 기능성 양념 3~8중량%를 혼합한 후, 기본 양념 45~65중량%를 투입하여 버무리는 굴비 양념 버무림 단계(S500);
상기 과정을 거쳐 버무려진 고추장굴비를 0 ~ 5℃의 온도에서 1 ~ 5일 동안 냉장 보관하여 숙성하는 냉장숙성 단계(S600);
냉장숙성 후 고추장굴비를 포장 및 출하하는 포장 및 출하 단계(S700);
로 이루어지는 것을 특징으로 하는 귀리를 이용한 고추장굴비의 제조방법.
A pretreatment step (S100) of removing the head and intestines of the oysters and salting them with 0.5% sea salt;
A vacuum drying step (S200) in which the pre-treated dried albacore is placed in a vacuum dryer and dried to a moisture content of 5 to 10% at a temperature of 40 to 50°C;
After preparing the oyster fattening meat by removing the bones of the oyster meat, a oyster fattening meat preparation step (S300) of crushing the oyster fattening meat into pieces of 0.5 to 2.0 cm in size;
Preparing functional seasoning including oat powder, pumpkin powder, and morel cabbage extract, and basic seasoning including plum extract, red pepper powder, and red pepper paste (S400);
A oyster seasoning mixing step (S500) in which 30 to 50% by weight of prepared oyster meat is mixed with 3 to 8% by weight of functional seasoning, and then 45 to 65% by weight of basic seasoning is added and mixed;
A refrigerated ripening step (S600) in which the red pepper paste gulbi mixed through the above process is refrigerated and aged for 1 to 5 days at a temperature of 0 to 5°C;
Packaging and shipping step of packaging and shipping red pepper paste gulbi after refrigerated aging (S700);
A method of manufacturing red pepper paste gulbi using oats, characterized in that it consists of.
 제1항에 있어서,
상기 진공건조 단계(S200)에서는 굴비를 진공건조기에 투입하여 40 ~ 50℃의 온도조건에서 -0.084 ~ -0.1MPa의 압력으로 18 ~ 22시간 동안 건조하여 굴비의 함수율이 5 ~ 10%가 유지되게 하는 것을 특징으로 하는 귀리를 이용한 고추장굴비의 제조방법.
According to paragraph 1,
In the vacuum drying step (S200), the oyster manure is placed in a vacuum dryer and dried for 18 to 22 hours at a temperature of 40 to 50°C and a pressure of -0.084 to -0.1 MPa to maintain the moisture content of the oyster manure at 5 to 10%. A method of manufacturing red pepper paste gulbi using oats, characterized in that:
 제1항에 있어서,
상기 기능성 양념은 귀리 분말 100중량부 대비 호박 분말 10 ~50중량부, 곰보배추 추출물 10 ~ 30중량부가 첨가되는 것을 특징으로 하는 귀리를 이용한 고추장굴비의 제조방법.
According to paragraph 1,
The functional seasoning is a method of producing red pepper paste gulbi using oats, characterized in that 10 to 50 parts by weight of pumpkin powder and 10 to 30 parts by weight of gombo cabbage extract are added compared to 100 parts by weight of oat powder.
 제3항에 있어서,
상기 기능성 양념에는 귀리 분말 100중량부 대비 번행초 추출물 10 ~ 30중량부가 첨가되어 혼합된 것을 특징으로 하는 귀리를 이용한 고추장굴비의 제조방법.
According to paragraph 3,
A method of producing red pepper paste gulbi using oats, characterized in that 10 to 30 parts by weight of Bunhaengcho extract is added and mixed with 100 parts by weight of oat powder in the functional seasoning.
 제1항에 있어서,
상기 굴비 양념 버무림 단계에서 투입되는 기본 양념 45~65중량%는,
매실청 3~10중량%, 물엿 3~6중량%, 올리고당 0.3~2중량%, 고추가루 2~7중량%, 고추장 30~40중량%, 다짐마늘 0.1~0.3중량%, 생강 0.05~0.2중량%, 소주 3~7중량%, 맛술 1~5중량%, 조미료 0.1~0.5중량%, 참깨 0.1~0.5중량%로 조성된 것을 특징으로 하는 귀리를 이용한 고추장굴비의 제조방법.According to paragraph 1,
45 to 65% by weight of the basic seasoning added in the gulbi seasoning mixing step is,
Plum syrup 3~10% by weight, starch syrup 3~6% by weight, oligosaccharide 0.3~2% by weight, red pepper powder 2~7% by weight, red pepper paste 30~40% by weight, minced garlic 0.1~0.3% by weight, ginger 0.05~0.2% by weight %, 3-7% by weight of soju, 1-5% by weight of cooking liquor, 0.1-0.5% by weight of seasoning, and 0.1-0.5% by weight of sesame seeds. A method of producing red pepper paste gulbi using oats.
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040100651A (en) 2003-05-23 2004-12-02 고강석 Producing method of yellow corvina a japanese apricot thick soypast mixed red peppers
KR101736691B1 (en) 2016-09-30 2017-05-16 재단법인목포수산식품지원센터 Dried Croaker using barley extract and manufacturing method thereof
KR20190055941A (en) 2017-11-16 2019-05-24 주식회사 대운푸드시스템 Fishy smell deodorant
KR102033695B1 (en) 2019-04-18 2019-10-18 찬앤수영어조합법인 Preparation method of hot pepper paste dried crobina fish using ramie leaves and red pepper sauce

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040100651A (en) 2003-05-23 2004-12-02 고강석 Producing method of yellow corvina a japanese apricot thick soypast mixed red peppers
KR101736691B1 (en) 2016-09-30 2017-05-16 재단법인목포수산식품지원센터 Dried Croaker using barley extract and manufacturing method thereof
KR20190055941A (en) 2017-11-16 2019-05-24 주식회사 대운푸드시스템 Fishy smell deodorant
KR102033695B1 (en) 2019-04-18 2019-10-18 찬앤수영어조합법인 Preparation method of hot pepper paste dried crobina fish using ramie leaves and red pepper sauce

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