KR100432592B1 - Seasoned Raw Skate Fish with Citrus Juice and Modified Starch - Google Patents
Seasoned Raw Skate Fish with Citrus Juice and Modified Starch Download PDFInfo
- Publication number
- KR100432592B1 KR100432592B1 KR10-2002-0010880A KR20020010880A KR100432592B1 KR 100432592 B1 KR100432592 B1 KR 100432592B1 KR 20020010880 A KR20020010880 A KR 20020010880A KR 100432592 B1 KR100432592 B1 KR 100432592B1
- Authority
- KR
- South Korea
- Prior art keywords
- skate
- sashimi
- starch
- edible
- fruit juice
- Prior art date
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract description 4
- 229920000881 Modified starch Polymers 0.000 title description 6
- 239000004368 Modified starch Substances 0.000 title description 3
- 235000019426 modified starch Nutrition 0.000 title description 3
- 241000207199 Citrus Species 0.000 title 1
- 235000020971 citrus fruits Nutrition 0.000 title 1
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 20
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 6
- 241000218206 Ranunculus Species 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 244000298697 Actinidia deliciosa Species 0.000 claims 1
- 241000220225 Malus Species 0.000 claims 1
- 235000011430 Malus pumila Nutrition 0.000 claims 1
- 235000015103 Malus silvestris Nutrition 0.000 claims 1
- 240000001987 Pyrus communis Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 18
- 238000009826 distribution Methods 0.000 abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 240000004160 Capsicum annuum Species 0.000 description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 description 7
- 239000001728 capsicum frutescens Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- 241000234282 Allium Species 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 241000220324 Pyrus Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000009849 Cucumis sativus Nutrition 0.000 description 2
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 2
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical compound C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 0.000 description 2
- 229940116269 uric acid Drugs 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 239000004370 Bleached starch Substances 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- 241000271567 Struthioniformes Species 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000019428 bleached starch Nutrition 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- -1 squeeze it Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—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
- 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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/82—Acid flavourants
-
- 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
- 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
- A23V2250/502—Gums
-
- 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
Abstract
본 발명의 과즙과 전분을 함유한 홍어회는 (A) 홍어 약 70-80 중량%; 및 (B) 후추, 식초, 콘시럽, 설탕, 소금, 깨소금, 참기름, 파, 마늘, 생강, 미나리, 풋고추, 과일쥬스, 변성 식용 전분 및 식용 검(gum)으로 구성된 양념 소스 약 20-30 중량%로 이루어진다. 본 발명의 홍어회는 양념소스에 변성 식용 전분 및 식용 검(gum)을 첨가함으로써, 홍어회의 보관 혹은 유통 중 수분이 발생하는 것을 방지하여 대량 유통에 적합할 뿐만 아니라, 다양한 과실즙를 첨가하여 홍어회에 보다 풍부한 맛을 제공하고 기호에 따라 다양한 맛으로 즐길 수 있다.Skate sashimi containing the juice and starch of the present invention is (A) about 70-80% by weight skate; And (B) about 20-30 weight sauce consisting of pepper, vinegar, corn syrup, sugar, salt, sesame salt, sesame oil, green onion, garlic, ginger, buttercup, green pepper, fruit juice, modified edible starch, and edible gum In percent. Skate sashimi of the present invention by adding modified edible starch and edible gum to the seasoning sauce, to prevent the generation of moisture during the storage or distribution of skate sashimi not only suitable for mass distribution, but also rich in skate sashimi by adding a variety of fruit juice You can enjoy the taste and enjoy various flavors according to your preference.
Description
발명의 분야Field of invention
본 발명은 과즙과 전분을 함유한 홍어회에 관한 것이다. 보다 구체적으로 본 발명은 홍어회 무침에 과일 쥬스, 변성 식용 전분 및 식용 검을 첨가시켜 홍어회의 보관 혹은 유통 중 수분이 발생하는 것을 방지하여 대량 유통에 적합할 뿐만 아니라, 기호에 따라 다양한 맛으로 즐길 수 있는 홍어회에 관한 것이다.The present invention relates to skates containing juice and starch. More specifically, the present invention adds fruit juice, modified edible starch and edible gum to radish skates to prevent moisture from occurring during storage or distribution of skates, and is suitable for mass distribution. It is about skate.
발명의 배경Background of the Invention
홍어회는 주로 전라도 지방에서 즐겨먹는 잔치음식의 하나로, 생선회를 먹지 않는 사람도 매우 즐겨하는 음식 중의 하나이다. 홍어는 연골어류의 일종으로, 육질이 찰지고 부드러우며, 기관지 천식, 소화기능 개선에 효과가 있고, 홍어에는 황산 콘드로이친이 풍부하여 신경통, 관절염에도 특효가 있다고 알려져 있다. 홍어100g에는 단백질함량이 약 19 g정도 들어있어 비교적 고단백음식이며, 지방의 함량은 약 0.9 g 정도로 적어서 여성의 다이어트에도 아주 좋다. 또한, 홍어속의 「요산」은 구연산반응과 관련되어 인체대사작용을 활성화시키는 작용을 하여 건강식으로 찾는 사람이 늘어가고 있다.Skate sashimi is one of the most popular feast foods in the province of Jeolla-do. Skates are a kind of cartilaginous fishes, and the flesh is cold and soft, and it is effective in improving bronchial asthma and digestive function. Skates are known to be effective in neuralgia and arthritis due to the rich amount of chondroitin sulfate. Skate 100g contains about 19g of protein, which is a relatively high protein food, and the fat content is about 0.9g. In addition, the uric acid "uric acid" is associated with the citric acid reaction to activate the human metabolism, and a growing number of people looking for a healthy diet.
이처럼 홍어에 대한 관심이 증대됨에 따라 남녀노소 누구나 즐길 수 있고, 세계인의 입맛에도 적합한 홍어를 이용한 다양한 음식의 개발의 필요성이 제기되고 있다.As interest in skates increases, the need for the development of various foods using skates that can be enjoyed by everyone, men and women, and suitable for the tastes of the world is being raised.
홍어회의 전통적인 제조방법은 홍어를 식초에 담가 꼭 짠 후, 여기에 무, 오이를 혼합하고, 고춧가루, 고추장, 다진 파, 다진 마늘, 다진 생강, 설탕, 식초, 깨소금, 미나리, 고추로 이루어진 양념을 첨가시켜 제조된다.The traditional method of making skate sashimi is to squeeze skates in vinegar, squeeze it, mix radishes and cucumbers, and mix with red chilli pepper, red pepper paste, chopped green onion, chopped garlic, chopped ginger, sugar, vinegar, sesame salt, buttercup, and red pepper. It is prepared by addition.
그러나, 상기의 방법으로 제조된 홍어회는 보관 및 유통과정에서 수분이 발생하여 홍어회 특유의 맛과 풍미를 잃게 되어 장기보관이나 대량 생산에는 한계가 있으며, 고춧가루나 고추장으로 인해 외국인이 먹기에는 다소 매운 경향이 있다.However, the skated sashimi produced by the above method has a limited amount of long-term storage or mass production due to the generation of moisture in the storage and distribution process to lose the unique taste and flavor of the sashimi sashimi, due to the red pepper powder and red pepper paste tend to be somewhat spicy for foreigners to eat There is this.
국내특허 공개 제2000-31912호에서는 2종이상의 자연산 선어에 각종 야채와 양념으로 이루어진 회 무침을 개시하고 있다. 그러나, 상기 회무침은 즉석으로 먹을 경우, 영양을 골고루 섭취할 수 있다는 장점이 있으나, 보관이나 유통시 야채 및 생선으로부터 수분이 다량 발생한다는 문제점이 있다.Korean Patent Laid-Open Publication No. 2000-31912 discloses a sashimi made of various vegetables and spices in two or more kinds of wild fish. However, the rotten acupuncture has an advantage of evenly ingesting nutrition when eaten on the fly, but has a problem in that a large amount of water is generated from vegetables and fish during storage or distribution.
국내특허공개 제2001-28217호에서는 세척한 생선살을 빙초산, 식염 및 물을 일정하게 배합한 배합액에 숙성시켜 제조하는 것을 특징으로 하는 냉면용 생선회를 개시하고 있다. 그러나, 양념에 혼합되기 전에만 생선의 수분을 제거할 뿐, 양념혼합 후 사후적으로 발생하는 수분에 대해서는 여전히 해결해야 할 과제로 남아 있다.Korean Patent Laid-Open No. 2001-28217 discloses a sashimi for cold noodles, which is produced by aging the washed fish meat in a blended mixture of glacial acetic acid, salt, and water. However, only the water of the fish is removed before being mixed with the seasoning, and water remaining after the mixing of the season still remains a problem to be solved.
따라서, 본 발명자는 상기의 문제점을 해결하기 위하여, 홍어회 양념소스에 변성 식용 전분 및 식용 검(gum)을 첨가함으로써, 홍어회의 보관 혹은 유통 중 수분이 발생하는 것을 방지하여 대량 유통에 적합할 뿐만 아니라, 다양한 과실 쥬스를 첨가하여 홍어회에 보다 새콤달콤한 맛을 강화시키고 기호에 따라 다양한 맛으로 즐길 수 있는 홍어회를 개발하기에 이른 것이다.Therefore, in order to solve the above problems, the inventors add modified edible starch and edible gum to the sashimi spice sauce, thereby preventing moisture from occurring during storage or distribution of the sashimi, making it suitable for mass distribution. In addition, various fruit juices have been added to enhance the sweet and sour taste of the sashimi and to develop the sashimi that can be enjoyed in various tastes according to taste.
본 발명의 목적은 보관 혹은 유통 중 수분이 발생하는 것을 방지하고 대량 유통에 적합한 홍어회를 제공하기 위한 것이다.An object of the present invention is to prevent the generation of moisture during storage or distribution and to provide a skatefish suitable for mass distribution.
본 발명의 다른 목적은 종래의 전통적인 홍어회에 비해 매운 맛이 완화되고, 보다 풍부한 맛을 가진 홍어회를 제공하기 위한 것이다.Another object of the present invention is to provide a sashimi having a more abundant taste with a milder flavor than the conventional traditional sashimi.
본 발명의 또 다른 목적은 기호에 따라 다양한 맛으로 즐길 수 있는 홍어회를 제공하기 위한 것이다.Still another object of the present invention is to provide a sashimi that can be enjoyed in various flavors according to taste.
본 발명의 또 다른 목적은 대량 유통에 적합한 홍어회의 취급 방법을 제공하기 위한 것이다.It is another object of the present invention to provide a method of handling skatefish suitable for mass distribution.
본 발명의 상기의 목적과 기타의 목적들은 하기 설명되는 본 발명에 의하여 모두 달성될 수 있다.The above and other objects of the present invention can be achieved by the present invention described below.
본 발명의 홍어회는 (A) 홍어 약 70-80 중량%; 및 (B) 후추, 식초, 콘시럽, 설탕, 소금, 깨소금, 참기름, 파, 마늘, 생강, 미나리, 풋고추, 과일쥬스, 변성 식용 전분 및 식용 검(gum)으로 구성된 양념 소스 약 20-30 중량%로 이루어지며, 이들 각각의 상세한 설명은 다음과 같다.Skate Sashimi of the present invention comprises (A) about 70-80 wt% skate; And (B) about 20-30 weight sauce consisting of pepper, vinegar, corn syrup, sugar, salt, sesame salt, sesame oil, green onion, garlic, ginger, buttercup, green pepper, fruit juice, modified edible starch, and edible gum Consisting of%, each of these details is as follows.
(A) 홍어(A) skate
본 발명의 주 원료인 홍어는 깨끗이 세척하여 껍질을 벗기고, 적당한 크기로 채썰어 사용한다. 홍어를 썰 경우, 결(grain)과 반대 방향으로 써는 것이 바람직하며, 크기는 손가락 굵기로 하도록 한다.Skates, the main raw material of the present invention, are washed clean, peeled, and sliced into suitable sizes. When sliced skates, it is desirable to write in the opposite direction of the grain (size) to the finger thickness.
홍어는 뼈째 먹을 수 있으며, 뼈가 적당히 물러지도록 채썬 홍어를 식초에 담가두는 것이 바람직하다. 이처럼 식초에 처리한 홍어는 살이 오돌오돌해지고, 뼈가 적당히 물러지므로 독특한 씹는 맛을 제공한다.Skates can be eaten as a bone, and it is desirable to soak chopped skates in vinegar so that the bones are properly receded. Skates treated with vinegar like this have a fleshy twist, and bones are properly receded to provide a unique chew taste.
홍어에는 삼투압 조절 역할을 하는 요소와 맛을 좋게하는 성분인 트리메틸 아민 옥사이드(trimethyl amine oxide) 함량이 일반 어패류보다 월등히 많다. 홍어를 삭히면 요소는 암모니아로, 트리메틸 아민 옥사이드는 트리메틸 아민(trimethyl amine)이라는 성분으로 환원되는데, 이들 두 성분이 코끝을 톡쏘는 맛의 원인이 된다.Skates contain much more trimethyl amine oxide, a component that enhances osmotic pressure and taste. Skates are reduced to urea as ammonia, and trimethyl amine oxide is reduced to trimethyl amine, which causes the nose to taste.
이처럼 홍어는 발효가 전혀 안된 것부터 발효 정도에 따라 여러 가지 맛을 만들어 낼 수 있으므로 기호에 따라 다양한 맛을 창출할 수 있다.Like this, skate can produce various flavors according to the degree of fermentation since it is not fermented at all.
(B) 양념 소스(B) seasoning sauce
본 발명의 양념 소스는 후추, 식초, 콘시럽, 설탕, 소금, 깨소금, 참기름, 파, 마늘, 생강, 미나리, 풋고추, 과일쥬스, 변성 식용 전분 및 식용 검(gum)으로 구성된다. 본 발명의 양념 소스는 종래의 양념소스에 과일쥬스, 변성 식용 전분 및 식용 검(gum)을 더 포함한다. 즉 종래의 전통적인 홍어회에는 양념으로 무, 오이, 배, 소금, 미나리, 풋고추, 붉은 고추, 고춧가루, 고추장, 설탕, 마늘, 생강, 파 등이 첨가되었으나, 본 발명에서는 종래의 전통적인 양념외에 과일 쥬스, 변성 식용전분 및 식용 검(gum)을 더 첨가한다.Seasoning sauce of the present invention is composed of pepper, vinegar, corn syrup, sugar, salt, sesame salt, sesame oil, green onion, garlic, ginger, buttercup, green pepper, fruit juice, modified food starch and edible gum (gum). Seasoning sauce of the present invention further comprises fruit juice, modified food starch and edible gum (gum) in the conventional seasoning sauce. That is, in the conventional traditional red sashimi, radishes, cucumbers, pears, salt, buttercups, green peppers, red peppers, red pepper powder, red pepper paste, sugar, garlic, ginger, green onions, etc. have been added, but in the present invention, fruit juices, Further modified edible starch and edible gum are added.
본 발명의 양념소스에 첨가될 수 있는 과일 쥬스는 파인애플, 오렌지, 사과, 배, 레몬, 키위 등으로 이루어진 과일즙 또는 이들의 혼합인 것이 사용될 수 있으며, 계절에 따라 적절한 과일이 사용될 수 있다. 상기 과일 쥬스는 홍어회에 보다 상큼한 맛을 부여하고 기호에 따라 다양한 맛을 제공하기 위하여 첨가된다. 종래 전통적인 방법으로는 홍어회에 배를 채썰어 첨가하였으나, 본 발명은 상기 배 이외에도 계절에 따라 다양한 과일 쥬스를 첨가하여 보다 다양하고 풍부한 맛을 제공할 수 있게 된 것이다.The fruit juice that can be added to the seasoning sauce of the present invention may be a fruit juice consisting of pineapples, oranges, apples, pears, lemons, kiwis, or a mixture thereof, and appropriate fruits may be used according to seasons. The fruit juice is added to give a fresh taste to the sashimi and to provide a variety of tastes according to your preference. Conventionally, the chopped pears are added to the skate sashimi by the conventional method, the present invention is able to provide a more diverse and rich taste by adding a variety of fruit juice depending on the season in addition to the pear.
본 발명의 과일 쥬스는 양념 소스의 전체 중량중 약 20-30 중량%로 첨가된다. 과일 쥬스가 30 중량%를 초과하여 첨가될 경우, 과일향이 지나치게 강해 홍어 특유의 맛을 느낄 수 없으며, 20 중량% 미만으로 첨가될 경우, 상큼한 맛이 발현되지 않는다.The fruit juice of the present invention is added at about 20-30% by weight of the total weight of the sauce. If the fruit juice is added in excess of 30% by weight, the fruit flavor is too strong to feel the unique taste of the skate, and when added in less than 20% by weight, fresh taste is not expressed.
본 발명에서는 종래 홍어회와는 달리 변성 식용 전분 및 식용 검(gum)을 첨가하는 것을 특징으로 한다. 상기 변성 식용 전분 및 식용 검(gum)은 홍어회에 윤기를 부여하고, 국물이 발생하는 것을 방지하며, 또한 양념이 골고루 묻히는 작용을 한다.The present invention is characterized in that the modified edible starch and edible gum (gum) is added, unlike the conventional skate. The modified edible starch and edible gum (gum) gives the skates shine, prevents the generation of broth, and also serves to spread the seasoning evenly.
상기 변성 식용 전분에는 표백전분, 산처리 전분, 알파전분(열 변성전분), 초산 전분, 초산 아디핀산 전분, 인캡슐레이션 전분(incapsulation glucose) 등이 있으며, 이들은 시중에서 구입 가능하다.The modified edible starch includes bleached starch, acid treated starch, alpha starch (heat modified starch), acetic acid starch, adipic acetate starch, encapsulation starch (incapsulation glucose) and the like, which are commercially available.
상기 식용 검의 바람직한 예로는 잔탄 검(xanthane gum)이 있다.Preferred examples of the edible gums are xanthane gum.
상기 변성 식용 전분 및 식용 검(gum)은 양념소스의 전체 중량중 2-3 중량%인 것을 특징으로 한다. 상기 전분 및 식용 검(gum)이 3 중량%를 초과하여 첨가될 경우, 홍어회가 지나치게 걸쭉하게 되며 상큼한 맛이 저하된다. 상기 전분 및 식용 검(gum)이 2 중량% 미만으로 첨가될 경우, 수분 발생 방지 효과가 미약하다.The modified food starch and edible gum (gum) is characterized in that 2-3% by weight of the total weight of the sauce. When the starch and the edible gum (gum) is added in excess of 3% by weight, the sashimi is too thick and the fresh taste is lowered. When the starch and the edible gum (gum) is added in less than 2% by weight, the effect of preventing the occurrence of moisture is weak.
본 발명에서는 상기 양념소스를 전체 중량중 20-30 중량%로 첨가한다.In the present invention, the sauce is added in 20-30% by weight of the total weight.
본 발명의 과즙과 전분을 함유한 홍어회는 반찬 및 술안주 뿐만 아니라, 냉면의 소스로 사용될 수 있다. 본 발명의 홍어회는 두부포장 용기, 비닐 포장용기 등에 넣어 냉동시켜 출하하는 것이 바람직하다.Skate sashimi containing the juice and starch of the present invention can be used as a side of cold noodles as well as side dishes and wine snacks. Skate sashimi of the present invention is preferably shipped frozen tofu packaging containers, plastic packaging containers and the like.
본 발명은 하기의 실시예에 의하여 보다 더 잘 이해될 수 있으며, 하기의 실시예는 본 발명의 예시 목적을 위한 것이며 첨부된 특허청구범위에 의하여 한정되는 보호범위를 제한하고자 하는 것은 아니다.The invention can be better understood by the following examples, which are intended for the purpose of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.
실시예Example
(1) 홍어의 손질(1) care of skate
홍어는 껍질을 벗기고, 결과 반대 방향으로 손가락 굵기로 채썬 다음, 식초에 1시간 정도 담가두었다. 식초에 담가둔 홍어를 건져 물기를 꼭 짠다.The skates were peeled, cut into fingers in the opposite direction, and soaked for 1 hour in vinegar. Squeeze the skates soaked in vinegar and squeeze out the water.
(2) 양념 소스의 제조(2) manufacturing of seasoning sauces
과일 쥬스 40 g, 변성 식용 전분 및 식용 검(gum) 6 g을 혼합하고 여기에 후추, 식초, 콘시럽, 설탕, 소금, 깨소금, 참기름, 다진 파, 다진 마늘, 다진 생강, 미나리, 풋고추를 골고루 혼합하여 양념 소스를 제조하였다.Mix 40 g of fruit juice, 6 g of modified edible starch, and 6 gum of edible gum and mix it with pepper, vinegar, corn syrup, sugar, salt, sesame salt, sesame oil, chopped green onion, chopped garlic, chopped ginger, buttercup, green pepper Mixing prepared a sauce.
(3) 홍어회의 제조(3) manufacture of skate
상기 손질된 홍어 800 g과 제조된 양념 소스 200 g을 골고루 버무려 홍어회를 제조하였다.800 g of the trimmed skate and 200 g of seasoned sauce were mixed with each other to prepare a skate.
본 발명의 홍어회는 홍어회 양념에 과일 쥬스와 전분 및 식용 검을 첨가시킴으로써, 보관 혹은 유통 중 수분이 발생하는 것을 방지하여 대량 유통에 적합할 뿐만 아니라, 종래의 전통적인 홍어회에 비해 매운 맛이 완화되고, 보다 풍부한 맛을 가지며, 기호에 따라 다양한 맛으로 즐길 수 있는 홍어회를 제공하는 효과를 갖는다.Skate sashimi of the present invention by adding the fruit juice, starch and edible gum to the sashimi seasoning, it prevents the generation of moisture during storage or distribution, and is suitable for mass distribution, the spicy taste is alleviated compared to the conventional traditional skate It has a rich taste and has the effect of providing a skate that can be enjoyed in various flavors according to taste.
본 발명의 단순한 변형 내지 변경은 이 분야의 통상의 지식을 가진 자에 의하여 용이하게 이용될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Simple modifications and variations of the present invention can be readily used by those skilled in the art, and all such variations or modifications can be considered to be included within the scope of the present invention.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0010880A KR100432592B1 (en) | 2002-02-28 | 2002-02-28 | Seasoned Raw Skate Fish with Citrus Juice and Modified Starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0010880A KR100432592B1 (en) | 2002-02-28 | 2002-02-28 | Seasoned Raw Skate Fish with Citrus Juice and Modified Starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20030071256A KR20030071256A (en) | 2003-09-03 |
| KR100432592B1 true KR100432592B1 (en) | 2004-05-24 |
Family
ID=49321220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2002-0010880A KR100432592B1 (en) | 2002-02-28 | 2002-02-28 | Seasoned Raw Skate Fish with Citrus Juice and Modified Starch |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100432592B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190011062A (en) | 2017-07-24 | 2019-02-01 | 김영수 | Manufacturing method of seasoned fermented skate sushi suppressed generating water |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100676129B1 (en) * | 2006-07-24 | 2007-02-01 | (주)대능 | Testing apparatus for fire warning |
| KR100844077B1 (en) * | 2006-11-16 | 2008-07-04 | 강해옥 | Method for Treating Skate Ray and Delaying Decomposition of Food Made of Treated Skate Ray |
| KR101465719B1 (en) * | 2012-08-31 | 2014-12-01 | 유정임 | Ripening abalone and abalone bossam using the same |
| KR101982851B1 (en) * | 2019-01-24 | 2019-05-28 | 주식회사 나주수산 | manufacturing method for Sikhae using skate |
-
2002
- 2002-02-28 KR KR10-2002-0010880A patent/KR100432592B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190011062A (en) | 2017-07-24 | 2019-02-01 | 김영수 | Manufacturing method of seasoned fermented skate sushi suppressed generating water |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20030071256A (en) | 2003-09-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1031975C (en) | Process for deodoring garlic or welsh onion and the like | |
| TWI770215B (en) | Liquid seasoning for adding ingredients | |
| CN106798280A (en) | The preparation method of local flavor grain capsicum | |
| KR101106585B1 (en) | Hot pepper paste sauce for sashimi Bibimbab and Bibimbab comprising the same | |
| KR101896105B1 (en) | Process for preparing Food formulation with rolled type | |
| KR100432592B1 (en) | Seasoned Raw Skate Fish with Citrus Juice and Modified Starch | |
| US20050053694A1 (en) | Method for making kimchi | |
| KR101861815B1 (en) | Instant nooodle prepared from blackmouth angler steamed dish and process for preparing the same | |
| KR101868846B1 (en) | Method for Manufacturing Warm Raw Fish in Water, and Raw Fish in Water Made thereby | |
| KR101262938B1 (en) | Preparation of fig sauce | |
| KR20030032602A (en) | red pepper paste spices preparation material and a manufacturing process of the preparation material | |
| KR20030073024A (en) | Low-solinity kimchi that contained fruit and properly method of that | |
| JPS6125453A (en) | Fen-tiao noodlelike food | |
| KR101933790B1 (en) | Composition for dressing comprising tomato and process of preparation thereof | |
| KR100625101B1 (en) | Sunde Sausage with Increased Nutrients | |
| KR20210049398A (en) | Onion-Cheese Pork cutlet And, Manufacturing method | |
| KR101663459B1 (en) | A radish kimchi for children and the manufacturing method | |
| KR20170056223A (en) | A process for the preparation of fruit kimchi and the fruit kimchi prepared therefrom | |
| KR101582122B1 (en) | Five color water-kimchi and Preparing method thereof | |
| JP2003023959A (en) | Method for producing kimchi | |
| KR102144017B1 (en) | Laver processed foods and manufacturing method thereof | |
| KR102459997B1 (en) | Pickles in soy sauce using slices of dried radish and the method for manufacturing | |
| KR20090088607A (en) | A fruit rice and the manufacturing method | |
| KR20030065245A (en) | The way of reipe nutritive rice-washed water | |
| Halder et al. | Value Addition of Fruits: An Effective Process to Combat Post-harvest Losses |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |