KR100525518B1 - a - Google Patents
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- KR100525518B1 KR100525518B1 KR10-2003-0002168A KR20030002168A KR100525518B1 KR 100525518 B1 KR100525518 B1 KR 100525518B1 KR 20030002168 A KR20030002168 A KR 20030002168A KR 100525518 B1 KR100525518 B1 KR 100525518B1
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- South Korea
- Prior art keywords
- weight
- ginkgo
- predetermined shape
- temperature
- fish
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Links
- 241000251468 Actinopterygii Species 0.000 claims abstract description 53
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 30
- 241000218628 Ginkgo Species 0.000 claims abstract description 27
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims abstract description 3
- 238000000465 moulding Methods 0.000 claims abstract description 3
- YWOPZILGDZKFFC-DFWYDOINSA-M sodium;(2s)-2,5-diamino-5-oxopentanoate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(N)=O YWOPZILGDZKFFC-DFWYDOINSA-M 0.000 claims abstract description 3
- SLFHWLMXLIRLPS-DFWYDOINSA-N N[C@@H](CCC(N)=O)C(=O)O.[Na] Chemical compound N[C@@H](CCC(N)=O)C(=O)O.[Na] SLFHWLMXLIRLPS-DFWYDOINSA-N 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 208000006673 asthma Diseases 0.000 abstract description 4
- 244000194101 Ginkgo biloba Species 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000004913 activation Effects 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 241001474374 Blennius Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940124600 folk medicine Drugs 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 241000187479 Mycobacterium tuberculosis Species 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 231100000234 hepatic damage Toxicity 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000008818 liver damage Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000009516 primary packaging Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000004202 respiratory function Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
본 발명은 은행어묵의 제조방법에 관한 것으로, 더욱 상세하게는 은행을 미세하게 갈아 액체상태에 가깝게 만들어 어묵 원료와 반죽하여 어묵을 제조하고 이를 섭취함으로써 은행에 함유된 성분이 혈액순환 활성화로 감기 기관지 천식 등 각종 병을 예방할 수 있도록 하는 은행이 가미된 기능성 어묵 및 그 제조방법에 관한 것이다.The present invention relates to a method for manufacturing ginkgo biloba paste, and more specifically, to make the ginkgo finely close to the liquid state, kneading with the raw material of the fish paste to prepare the fish paste and ingesting the ingredients contained in the ginkgo cold blood circulation activation by activating blood circulation The present invention relates to a functional fish cake with a bank added to prevent various diseases such as asthma and a manufacturing method thereof.
이러한 본 발명은 신선한 어육 50∼70 중량%, 은행 2∼50 중량%, 전분 5.8∼7.8 중량%, 솔빈산 칼륨 0.1 중량%와 글루타민 나트륨 0.1 중량%를 혼합하는 공정과,The present invention is a process of mixing 50 to 70% by weight of fresh fish meat, 2 to 50% by weight ginkgo, 5.8 to 7.8% by weight starch, 0.1% by weight of potassium sorbate and 0.1% by weight of glutamine sodium,
상기 원료를 1차 성형하여 소정의 형상으로 형상화한 후 튀기는 공정과,Forming the raw material by primary molding into a predetermined shape and then frying;
상기 소정의 형상을 90∼110℃온도의 찜통에서 1차 가열하는 공정과,First heating the predetermined shape in a steamer at a temperature of 90 to 110 ° C;
상기 소정의 형상을 2차 성형하면서 90∼100℃ 온도로 2차 가열하여 수분을 배출하는 공정과,Performing secondary heating at a temperature of 90 to 100 ° C. while discharging the predetermined shape to discharge moisture;
상기 가열된 소정의 형상을 포장하는 과정과,Wrapping the heated predetermined shape;
상기 포장물을 100℃의 온도에서 30분간 살균하는 공정과,Sterilizing the package at a temperature of 100 ° C. for 30 minutes;
살균된 제품을 15℃의 온도에서 30분간 냉각시키는 공정으로 이루어짐을 특징으로 하는 것이다.The sterilized product is characterized in that it consists of a process of cooling for 30 minutes at a temperature of 15 ℃.
Description
본 발명은 은행어묵의 제조방법에 관한 것으로, 더욱 상세하게는 은행을 미세하게 갈아 액체상태에 가깝게 만들어 어묵 원료와 반죽하여 어묵을 제조하고 이를 섭취함으로써 은행에 함유된 성분이 혈액순환 활성화로 감기, 기관지 천식 등 각종 병을 예방할 수 있도록 하는 은행이 가미된 기능성 어묵 및 그 제조방법에 관한 것이다.The present invention relates to a method for manufacturing ginkgo biloba paste, and more specifically, to make the ginkgo finely close to the liquid state, kneading with the raw material of the fish paste to prepare the fish paste and ingesting the ingredients contained in the ginkgo to activate blood circulation, The present invention relates to a functional fish cake with a bank to prevent various diseases such as bronchial asthma and a manufacturing method thereof.
일반적으로 어묵은 어류의 부패되기 쉬운 부분으로서의 머리, 내장 및 비늘 등을 제거한 생선살을 주재료로 하여 여기에 소량의 소맥분과 조미료 등이 첨가되어 이루어진 식품으로서, 필수 아미노산과 고급의 불포화지방산을 많이 함유하고 있는 생선살을 주성분으로 하고 있음에 기인하여 체내의 콜레스테롤 함량을 저하시키는데 효과가 있으며, 조리가 간단하고 형상이 다양하여 간식용이나 각종 요리의 재료로서 널리 인식되고 있다.Generally, it is a food made by adding fish meat without head, guts, and scales as a perishable part of fish paste, and containing a small amount of wheat flour and seasonings. It contains a lot of essential amino acids and higher unsaturated fatty acids. It is effective in lowering the cholesterol content in the body due to the main ingredient of the fish meat, and is widely recognized as a material for snacks or various dishes due to its simple cooking and various shapes.
종래의 일반적인 어묵 제조과정에 의하면, 약 70% 이상의 어육에 소맥분과 소량의 식염, 조미료, 키실로스 및 식용유 등을 첨가하여 교반기중에서 장시간에 걸친 마쇄와 균일한 혼합이 이루어지도록 하여 점착성이 있는 생선풀 상태로 반죽이 이루어지도록 한 후 이 생선풀 상태의 반죽을 소정 형태로 성형하여 튀김 솥에서 유탕처리를 행하는 일련의 과정으로 이루어지며, 이러한 제조과정을 거친 어묵은 냉각기에서 냉각이 행해진 뒤 포장되어 출하되는 과정을 거치게 된다.According to the conventional process of manufacturing fish paste, sticky fish paste is added to wheat meat and a small amount of salt, seasonings, xylose and cooking oil to add about 70% or more of fish meat to uniform mixing and grinding for a long time in the stirrer. After the dough is made in a state, the fish paste is formed into a predetermined form, and a series of processes are performed in a frying pot, and the fish paste is cooled and packaged and shipped in a chiller. It goes through the process.
한편, 종래의 일반적인 형태의 어묵에 별도의 향미성분이나 영양소 재료가 첨가되어 어묵의 풍미를 향상시키는 한편 어묵에서 부족되는 영양성분의 보충이 이루어지도록 한 어묵 제품이 선보이고 있으며, 그 일례로 어묵 배합물의 배합단계 또는 반죽단계에서 파, 양파 또는 당근 등의 양념류를 잘게 썰어서 첨가함으로써 유탕처리에 의해서 성형이 완료된 어묵제품의 내부에 이들 양념류 입자가 포함되도록 한 형태의 어묵을 들 수 있다.On the other hand, a fish cake product is introduced to improve the flavor of the fish cake by adding a separate flavor component or nutrient material to the fish paste of the conventional general form, and to supplement the nutrients lacking in the fish cake, for example, The fish paste of the form in which the spice particles are included in the fish paste product, which is molded by milking, by slicing the seasonings such as green onions, onions, or carrots in a compounding step or kneading step.
종래 어묵의 새로운 형태의 하나로 국내 특허공보 제25963호(공고번호 : 제91-10138호)에는 해초류를 가미한 영양어묵의 제조방법이 개시되어 있다.Korean Patent Publication No. 25963 (Notice No. 91-10138) discloses a method of preparing nutritious fish paste with seaweeds as a new form of conventional fish paste.
상기 특허에서는 어묵의 제조과정에서 칼슘과 요오드 등의 함량이 높은 미역이나 다시마 또는 파래 등의 분말을 어육 배합물에 적당량 첨가함으로써 어묵 자체가 지니고 있는 약간의 느끼한 맛이 해초류가 지니고 있는 특유의 향과 맛으로 인하여 감소되도록 함과 동시에 영양성분의 확대가 이루어지도록 하고 있다.In this patent, the taste and taste of fish paste itself are added by adding an appropriate amount of seaweed, kelp or seaweed, etc., which are high in calcium and iodine, to the fish meat formulation. Due to the reduction and at the same time to expand the nutritional components are made.
상기의 새로운 향미성분이나 영양성분이 함유된 새로운 형태의 어묵 제품의 경우 종래의 일반적인 어묵에 비해 맛과 향등에서 어느 정도 차별화를 이루고 있긴 하나, 이들은 어디까지나 어묵을 이루는 기본 배합물에 소량의 첨가제로서 향미성분이나 영양성분이 함유되어 이루어진 것으로서 어묵의 주성분 및 기지조직 자체는 종래와 거의 동일하게 유지되고 있는 실정이다.In the case of the new type of fish cake product containing the new flavor component or nutritional ingredient, there is some difference in taste and aroma compared to the conventional fish cake, but they are flavored as a small amount of additives in the basic formulation that forms the fish paste. Containing the ingredients and nutritional ingredients, the main ingredient of the fish paste and the matrix itself is maintained in almost the same manner as before.
한편, 은행은 내부에 연한녹색의 물질외부에 속껍질이 감싸고 있으며, 외부에는 딱딱한 껍질로 보호된다.On the other hand, the inside of the bank is a light green material, the outer shell is wrapped, the outside is protected by a hard shell.
은행은 민간요법에서 많이 이용되어 왔으며, 특히 간식 및 술안주로서 수요가 증대되고 있다.Banks have been widely used in folk medicine, and the demand for snacks and alcoholic drinks is increasing.
은행에는 간놀, 펙틴, 히스티딘, 전분, 단백질, 지방, 당분 등이 많이 들어 있어서 폐결핵환자나 천식환자가 오래 먹으면 기침이 없어지고 가래가 적게 나온다.Banks contain a lot of ganol, pectin, histidine, starch, protein, fat, and sugar, so long-term eating of pulmonary tuberculosis patients or asthma patients will reduce coughing and less phlegm.
이와 같은 효과는 은행이 호흡기능을 활발하게 하고 염증을 소멸하며 결핵균의 발육을 억제하는 작용을 하기 때문이다.This effect is because the ginkgo activating the respiratory function, extinguish inflammation and inhibit the development of Mycobacterium tuberculosis.
은행의 특이한 작용 가운데 하나는 레시틴과 비타민B의 모체가 되는 엘고스테린이라는 성분이 들어있어서 뇌빈혈, 신경쇠약, 전신피로 등에 효과가 탁월한 것으로 알려져 있다.One of the ginkgo's unique functions is elgesterin, which is the mother of lecithin and vitamin B. It is known to be effective in cerebral anemia, nervous breakdown and general fatigue.
또한 은행과즙은 예로부터 민간에서 심장을 돕고 혈액순환을 좋게 하며, 폐를 튼튼하게 하고 설사를 멈추게 하는 등의 효능이 있다고 하여 가슴앓이, 가래 및 천식, 설사, 백태, 상피증 등을 치료하는 약으로 널리 사용되어져 왔다.In addition, ginkgo juice has been shown to be effective for treating the heart, sputum and asthma, diarrhea, white fetus, epithelium, etc. It has been widely used.
은행과즙은 복용시 은행 열매의 냄새가 다소 나지만 그 맛은 약간 단맛이 나는 일반 과일 주스와 비슷하여 복용하기가 좋다.Ginkgo juice smells like ginkgo biloba when taken, but its taste is similar to that of normal fruit juice, which is slightly sweet.
본 발명은 이러한 특성을 갖는 은행을 이용하여 기능성 식품을 제공하는 것으로, 딱딱한 겉껍질과 속껍질이 제거된 상태의 연한녹색을 띠는 은행을 미세하게 갈아 액체상태의 과즙에 가깝게 만들어 어묵의 원재료와 혼합하여 어묵을 제조함으로써 어묵에 은행의 유효성분이 함유되도록 하는 것이다.The present invention provides a functional food using a ginkgo having such characteristics, and finely grinds the hard green skin and the light green ginkgo in which the inner skin is removed to make it close to the liquid juice and mixed with the raw material of the fish paste. By preparing the fish paste is to contain the active ingredient of the ginkgo.
본 발명은 말린 은행을 분말 화한 다음 이를 물과 어묵의 원재료에 혼합 반죽하여 어묵을 제조함으로써 어묵에 은행의 유효성분이 함유되도록 하는 것이다.The present invention is to powder the dried ginkgo and then mix and knead it with raw materials of water and fish paste to prepare the fish paste so that the fish paste contains the active ingredient.
본 발명의 은행은 어묵에 골고루 혼합 반죽되어 기존 원재료만을 이용한 어묵보다 쫄깃한 맛을 느끼도록 함과 동시에 은행냄새가 기존 냄새를 바꿔주고 밀가루 음식에 민감한 위장의 사람도 거부감이 없도록 하며 민간요법에서 인정되는 은행의 효능을 제공하는 것이다. The ginkgo of the present invention is mixed and kneaded evenly in the fish cake to feel the chewy taste than fish paste using only the existing raw materials and at the same time the smell of the ginkgo changes the existing smell, so that the person of the stomach sensitive to flour food is not rejected and recognized in folk medicine It is to provide the benefits of banks.
은행은 채취한 후 곧바로 두꺼운 껍질을 벗기고 속껍질을 제거한 상태에서는 수분이 많이 함유되어 있으므로 액체상태에 가깝게 과즙형태로 만들어 공급하며, 건조되어 수분이 많이 탈수된 상태에서는 미세하게 분말화하여 사용한다.Ginkgo peels immediately after harvesting and removes the inner skin, so it contains a lot of moisture, so it is made into a juice form close to the liquid state, and it is finely powdered when dried and dehydrated much.
은행의 속껍질 속에는 청산가리 성분이 함유되어 있어서 다량 섭취할 경우 배아픔, 설사, 구토, 발열, 간이 상할 염려와 중독될 염려가 있으므로 제거해야 한다.The inner skin of the ginkgo contains cyanide, so ingestion of large amounts of embryos, diarrhea, vomiting, fever, liver damage, and poisoning can be removed.
본 발명은 은행을 이용한 기능성 어묵에 관한 구체적인 조성은 중량%로, 어육 50∼70%, 은행 2∼50%, 전분 5.8∼7.8%, 솔빈산 칼륨 0.1%. 글루타민 나트륨 0.1%로 이루어진다.In the present invention, the specific composition of the functional fish paste using ginkgo is 50% by weight, fish meat 50-70%, ginkgo 2-50%, starch 5.8-7.8%, potassium sorbate 0.1%. Glutamine sodium 0.1%.
상기 조성을 혼합하여 튀기는 공정과, 1차 가열공정, 수분 배출공정, 1차 포장공정, 살균공정, 냉각공정으로 이루어져 어묵의 원재료 중에 은행을 포함시켜 쫄깃한 맛을 느끼도록 함과 동시에 밀가루 음식에 민감한 사람의 위장에도 자극이 덜 가도록 하는 것이다.Persons who are sensitive to flour foods at the same time by mixing the above composition, the first heating process, water discharge process, primary packaging process, sterilization process, cooling process to include the ginkgo in the raw material of the fish paste to feel chewy taste The stomach will be less irritating.
이하 본 발명의 바람직한 제조방법을 실시예를 통하여 상세히 설명하기로 한다.Hereinafter, a preferred manufacturing method of the present invention will be described in detail by examples.
[실시예]일반적으로 어묵 제조시 사용되는 방법으로 채육공정, 수세 및 탈수공정과 고기갈이 공정을 통하여 신선한 어육을 만든다.은행은 딱딱한 겉껍질과 청산가리 성분이 함유되어 있는 속껍질을 제거하여 미세하게 갈아 액체상태의 과즙에 가깝도록 만든다.전분은 일반적으로 시중에 유통되어 사용되는 소백전분, 감자전분, 옥수수전분등을 이용한다.EXAMPLES Generally used in the manufacture of fish paste, fresh fish meat is made through the process of meat collection, washing, dehydration, and meat grinding. The ginkgo is finely removed by removing the inner skin containing hard crust and cyanide. Grind to make it close to liquid juice. Starch is generally used in the market, such as bovine starch, potato starch and corn starch.
상기와 같은 방법으로 준비된 신선한 어육과 은행 및 전분을 이용하여 하기와 같은 방법으로 어묵을 제조한다.신선한 어육 65 중량%, 은행 29 중량%, 전분 5.8 중량%, 솔빈산 칼륨 0.1 중량%와 글루타민 나트륨 0.1 중량%를 혼합하는 공정과,Fresh fish meat prepared in the same manner as described above using a ginkgo and starch to prepare a fish paste in the following manner: 65% by weight fresh fish, 29% by weight ginkgo, 5.8% by weight starch, 0.1% by weight potassium sorbate and sodium glutamine Mixing 0.1% by weight,
상기 원료를 1차 성형하여 소정의 형상으로 형상화한 후 튀기는 공정과,Forming the raw material by primary molding into a predetermined shape and then frying;
상기 소정의 형상을 90∼110℃온도의 찜통에서 1차 가열하는 공정과,First heating the predetermined shape in a steamer at a temperature of 90 to 110 ° C;
상기 소정의 형상을 2차 성형하면서 90∼100℃ 온도로 2차 가열하여 수분을 배출하는 공정과,Performing secondary heating at a temperature of 90 to 100 ° C. while discharging the predetermined shape to discharge moisture;
상기 가열된 소정의 형상을 포장하는 과정과,Wrapping the heated predetermined shape;
상기 포장물을 100℃의 온도에서 30분간 살균하는 공정과,Sterilizing the package at a temperature of 100 ° C. for 30 minutes;
살균된 제품을 15℃의 온도에서 30분간 냉각시키는 공정으로 어묵을 제조한다.Fish paste is prepared by cooling the sterilized product at a temperature of 15 ° C. for 30 minutes.
본 발명은 이러한 특성을 갖는 은행을 이용하여 기능성 어묵을 제공하는 것으로, 딱딱한 겉껍질과 속껍질이 제거된 상태의 연한녹색을 띠는 은행을 미세하게 갈아 액체상태의 과즙에 가깝게 만들어 어묵의 원재료와 혼합하여 어묵을 제조함으로써 어묵에 은행의 유효성분이 함유되도록 하는 것이다.The present invention provides a functional fish cake using a bank having such characteristics, and finely grinds a light green bank having a hard outer skin and an inner skin removed to make it close to a liquid juice and mixed with the raw material of the fish paste. By preparing the fish paste is to contain the active ingredient of the ginkgo.
본 발명은 은행의 액상과즙이 물에 불려 갈아놓은 대두물의 총중량에 대하여 2∼50% 첨가된 어묵을 제조하여 위에 거부감이 없는 어묵을 제공하는 것이다. The present invention is to prepare a fish paste added 2 to 50% to the total weight of the soybeans liquefied soybean juice soaked in water to provide a fish cake without a sense of rejection.
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| KR101146653B1 (en) * | 2009-11-17 | 2012-05-22 | 김응모 | Boiled fish paste containing fruit juice and process for the preparation thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980075166A (en) * | 1997-03-28 | 1998-11-16 | 김철호 | Manufacturing method of meat products containing herbal ingredients |
| KR20000038875A (en) * | 1998-12-09 | 2000-07-05 | 김기돈 | Boiled fish paste added with herb medicine |
| KR20030026444A (en) * | 2001-09-25 | 2003-04-03 | 이희수 | a |
| KR20040063700A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional boiled fish paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980075166A (en) * | 1997-03-28 | 1998-11-16 | 김철호 | Manufacturing method of meat products containing herbal ingredients |
| KR20000038875A (en) * | 1998-12-09 | 2000-07-05 | 김기돈 | Boiled fish paste added with herb medicine |
| KR20030026444A (en) * | 2001-09-25 | 2003-04-03 | 이희수 | a |
| KR20040063700A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional boiled fish paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101146653B1 (en) * | 2009-11-17 | 2012-05-22 | 김응모 | Boiled fish paste containing fruit juice and process for the preparation thereof |
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