KR100556136B1 - Dried slice of puffer and manufacturing method thereof - Google Patents
Dried slice of puffer and manufacturing method thereof Download PDFInfo
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- KR100556136B1 KR100556136B1 KR1020040013207A KR20040013207A KR100556136B1 KR 100556136 B1 KR100556136 B1 KR 100556136B1 KR 1020040013207 A KR1020040013207 A KR 1020040013207A KR 20040013207 A KR20040013207 A KR 20040013207A KR 100556136 B1 KR100556136 B1 KR 100556136B1
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- blowfish
- puffer fish
- dried
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- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 239000000872 buffer Substances 0.000 title abstract description 36
- 241001441724 Tetraodontidae Species 0.000 claims abstract description 54
- 239000000654 additive Substances 0.000 claims abstract description 18
- 230000000996 additive effect Effects 0.000 claims abstract description 14
- 239000002581 neurotoxin Substances 0.000 claims abstract description 11
- 231100000618 neurotoxin Toxicity 0.000 claims abstract description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 7
- 229960002920 sorbitol Drugs 0.000 claims abstract description 7
- 101710138657 Neurotoxin Proteins 0.000 claims abstract description 6
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- 238000000034 method Methods 0.000 claims description 23
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 5
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract description 9
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- 229920002472 Starch Polymers 0.000 abstract description 3
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract description 2
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- 150000001720 carbohydrates Chemical class 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
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- 238000004128 high performance liquid chromatography Methods 0.000 description 2
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- CFMYXEVWODSLAX-UHFFFAOYSA-N tetrodotoxin Natural products C12C(O)NC(=N)NC2(C2O)C(O)C3C(CO)(O)C1OC2(O)O3 CFMYXEVWODSLAX-UHFFFAOYSA-N 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 238000001784 detoxification Methods 0.000 description 1
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- 235000013601 eggs Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000002149 gonad Anatomy 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
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- 238000010025 steaming Methods 0.000 description 1
- CFMYXEVWODSLAX-QOZOJKKESA-N tetrodotoxin Chemical compound O([C@@]([C@H]1O)(O)O[C@H]2[C@@]3(O)CO)[C@H]3[C@@H](O)[C@]11[C@H]2[C@@H](O)N=C(N)N1 CFMYXEVWODSLAX-QOZOJKKESA-N 0.000 description 1
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B7/00—Layered products characterised by the relation between layers; Layered products characterised by the relative orientation of features between layers, or by the relative values of a measurable parameter between layers, i.e. products comprising layers having different physical, chemical or physicochemical properties; Layered products characterised by the interconnection of layers
- B32B7/04—Interconnection of layers
- B32B7/12—Interconnection of layers using interposed adhesives or interposed materials with bonding properties
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/40—Properties of the layers or laminate having particular optical properties
- B32B2307/408—Matt, dull surface
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/40—Properties of the layers or laminate having particular optical properties
- B32B2307/412—Transparent
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B3/00—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form
- B32B3/26—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form characterised by a particular shape of the outline of the cross-section of a continuous layer; characterised by a layer with cavities or internal voids ; characterised by an apertured layer
- B32B3/30—Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shape; Layered products comprising a layer having particular features of form characterised by a particular shape of the outline of the cross-section of a continuous layer; characterised by a layer with cavities or internal voids ; characterised by an apertured layer characterised by a layer formed with recesses or projections, e.g. hollows, grooves, protuberances, ribs
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B38/00—Ancillary operations in connection with laminating processes
- B32B38/14—Printing or colouring
- B32B38/145—Printing
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
복어의 신경독을 가지는 비가식 부위를 제거한 후 상기 복어의 가식부위를 흐르는 물에 세척하고 식염수와 얼음물에 침지시켜 이물질을 제거하는 제1 단계; 상기 복어의 가식부위에 분포되어 있는 신경독을 제거하기 위해 알칼리성의 성질을 지닌 4 % NaOH에 복어를 침지시키는 제2 단계; 독성이 완전히 제거된 상기 복어의 가식부위 90 중량 %에 물엿 4.0 중량 %, 식초 1.5 중량 %, 소금 2.0 중량 %, 생강 1.0 중량 %, L-글루타민산 나트륨 0.5 중량 % 및 D-솔비톨 1.0 중량 %을 혼합한 첨가물을 골고루 도포시키는 제3 단계; 상기 첨가물이 도포된 상기 복어의 가식부위를 0 ~ 5 ℃를 유지하며 숙성시키는 제4 단계; 및 상기 숙성된 복어의 가식부위를 수분함량이 40 ±2 %가 될 때까지 18 ~ 22 ℃의 온도에서 1차 냉풍건조 시키고, 100 ~ 130 ℃의 수증기로 찐 후 다시 수분함량이 24 ±2 %가 될 때까지 18 ~ 22 ℃의 냉풍으로 2차 냉풍건조 시키는 제5 단계에 의하여 제조된 복어포가 제공된다.Removing a non-edible portion having a neurotoxin of puffer fish, and then washing the decorated portion of the puffer fish in running water and immersing it in saline and ice water to remove foreign substances; A second step of immersing the puffer fish in 4% NaOH having alkaline properties to remove neurotoxins distributed on the decorative part of the puffer fish; To 90% by weight of the edible parts of the puffer fish completely removed, 4.0% by weight of starch syrup, 1.5% by weight of vinegar, 2.0% by weight of salt, 1.0% by weight of ginger, 0.5% by weight of L-glutamate and 1.0% by weight of D-sorbitol A third step of applying an additive evenly; A fourth step of aging the decorated portion of the blowfish coated with the additive while maintaining 0 to 5 ° C; And the dried portion of the matured blowfish is first cold air dried at a temperature of 18 ~ 22 ℃ until the water content is 40 ± 2%, steamed with steam of 100 ~ 130 ℃ and the water content is 24 ± 2% Pufferfish prepared by the fifth step of drying the secondary cold air with cold air of 18 ~ 22 ℃ until it is provided.
복어, 복어포, 건조, 수산물가공, 기능성 식품Blowfish, blowfish, dried fish, seafood processing, functional food
Description
본 발명은 복어포 제조방법에 관한 것으로서, 보다 상세하게는 일반인들이 복어를 언제 어디서나 쉽고 간편하게 섭취할 수 있도록 하기 위한 복어포 제조방법에 관한 것이다. The present invention relates to a pufferfish manufacturing method, and more particularly to a pufferfish manufacturing method for allowing the general public to easily and easily ingest the puffer fish anytime, anywhere.
현대는 과학기술과 문명의 급속한 발달로 인해 좀 더 편리한 삶을 추구하게 되었으며, 이러한 현상은 식생활에까지 영향을 미치게 되어 간편하게 즐길 수 있는 식품 즉, 식품을 인위적으로 생산하거나 가공하여 섭취하는 식생활에 길들여지게 되었으며, 이로 인한 영양의 불균형 섭취와 운동부족에 따른 신체의 불균형이 사회적 문제로 대두되고 있다. 따라서, 현대인들은 건강에 좋은 성분이 함유된 건강보조식품을 선호하는 경향을 보이고 있으며, 이에 따른 기능성 식품들이 연구가 진행되고 있는데, 이중 하나로 복어를 이용한 수산가공품이 활발하게 연구되어지고 있다. The rapid development of science and technology and civilization has led to the pursuit of a more convenient life, and this phenomenon has influenced the diet, making it easier for domestic people to enjoy food, that is, to artificially produce or process food and consume it. Due to this, nutritional imbalance intake and physical imbalance due to lack of exercise are becoming social problems. Therefore, modern people tend to prefer health supplements containing healthy ingredients, and functional foods are being researched, and fishery products using blowfish are being actively studied.
일반적으로, 복어는 분류학적으로 참복과, 불뚝복과, 거북복과, 가시복과 등에 속하는 복어들을 지칭하고 있으나, 통상 복어라 함은 참복과에 속하는 복어를 일컫는다. In general, blowfish refers to the puffer fish belonging to the bokbok, bulldog, turtle, thorns, etc., but the pufferfish usually refers to the pufferfish belonging to the bokbok family.
한편, 복어는 저칼로리, 고단백질, 저지방과 각종 무기질 및 비타민을 함유하고 있어 다이어트 식품으로 좋으며, 그 맛이 담백하여 미식가가 즐겨 찾는 음식 중의 하나이다. 또한, 복어는 간장을 비롯하여 생식선, 소화관 및 피부 등에 치명적인 테트라도톡씬(Tetrodotoxin)이라는 신경독을 함유하고 있으나 혈액순환 촉진, 혈중알콜농도 저하 및 지방의 분해로 콜레스테롤을 감소시키고 또한 항암 효능에도 탁월한 효과가 있다. On the other hand, blowfish is low calorie, high protein, low fat and various minerals and vitamins are good as a diet food, the taste is light and is one of the gourmet favorite food. In addition, blowfish contains the neurotoxin called tetradotoxin, which is fatal to the liver, gonad, digestive tract, and skin, but it reduces cholesterol by promoting blood circulation, lowers the concentration of alcohol in the blood, and breaks down fats. have.
이에 따라 복어는 다양한 방법으로 조리되어 식용되고 있는 바, 그 중 통상적인 조리방법으로는, 다수의 재료를 혼합하여 끓인 후 우러나오는 국물을 위주로 식용하는 복어국(일명 '복지리'라고 함)과, 고춧가루, 고추장 등을 혼합하여 끓인 후 국물과 함께 식용하는 복어매운탕, 및 살코기를 익힌 후 식용하는 복어수육 등이 개발되어 있다.Accordingly, the puffer fish is cooked and edible in various ways. Among the common cooking methods, a puffer fish soup (called 'bokgiri') and red pepper powder, which are mainly edible broth after mixing and boiling a plurality of ingredients Boiled fish soup mixed with boiled red pepper paste, and boiled with broth, and puffer fish meat cooked after lean meat have been developed.
그러나, 이와 같은 종래의 복어 조리방법은 모두 물에 끓이도록 되어 있어 복어자체가 갖는 고유의 담백함과 영양분이 소실되는 문제가 발생할 뿐만 아니라 신경독을 함유하고 있어 일반인들이 쉽고 간편하게 섭취하기 어려웠다. However, such a conventional blowfish cooking method is all boiled in water, so as not only the problem of loss of inherent lightness and nutrients of blowfish itself, but also contains neurotoxin, it was difficult for the general public to easily and easily ingest.
따라서, 복어 자체의 담백함과 영양분이 소실되지 않으면서도 보다 간편하고 맛있게 복어를 섭취하기 위한 복어의 조리방법이 대두되고 있는 실정이다.Therefore, there is a situation in which the method of cooking blowfish for ingesting blowfish more simply and deliciously without losing the lightness and nutrients of the blowfish itself.
따라서 본 발명의 목적은 복어의 맛과 영양분의 소실을 줄이고 장기간 보관 가능하도록 건조시켜 보다 간편하게 섭취할 수 있도록 하는 복어포 및 그의 제조 방법을 제공하는 것이다. Accordingly, it is an object of the present invention to provide a blowfish fabric and a method for manufacturing the blowfish which can be consumed more simply by reducing the loss of taste and nutrients of the blowfish and drying it for long-term storage.
본 발명에 의하면, 복어의 신경독을 가지는 비가식 부위를 제거한 후 상기 복어의 가식부위를 흐르는 물에 세척하고 식염수와 얼음물에 침지시켜 이물질을 제거하는 제1 단계; 상기 복어의 가식부위에 분포되어 있는 신경독을 제거하기 위해 알칼리성의 성질을 지닌 4 % NaOH에 복어를 침지시키는 제2 단계; 독성이 완전히 제거된 상기 복어의 가식부위 90 중량 %에 물엿 4.0 중량 %, 식초 1.5 중량 %, 소금 2.0 중량 %, 생강 1.0 중량 %, L-글루타민산 나트륨 0.5 중량 % 및 D-솔비톨 1.0 중량 %을 혼합한 첨가물을 골고루 도포시키는 제3 단계; 상기 첨가물이 도포된 상기 복어의 가식부위를 0 ~ 5 ℃를 유지하며 숙성시키는 제4 단계; 및 상기 숙성된 복어의 가식부위를 수분함량이 40 ±2 %가 될 때까지 18 ~ 22 ℃의 온도에서 1차 냉풍건조 시키고, 100 ~ 130 ℃의 수증기로 찐 후 다시 수분함량이 24 ±2 %가 될 때까지 18 ~ 22 ℃의 냉풍으로 2차 냉풍건조 시키는 제5 단계에 의하여 제조된 복어포가 제공된다.According to the present invention, after removing the non-edible portion having the neurotoxin of the puffer fish, the first step of washing the decorative portion of the puffer fish in running water and immersed in saline and ice water to remove foreign substances; A second step of immersing the puffer fish in 4% NaOH having alkaline properties to remove neurotoxins distributed on the decorative part of the puffer fish; To 90% by weight of the edible parts of the puffer fish completely removed, 4.0% by weight of starch syrup, 1.5% by weight of vinegar, 2.0% by weight of salt, 1.0% by weight of ginger, 0.5% by weight of L-glutamate and 1.0% by weight of D-sorbitol A third step of applying an additive evenly; A fourth step of aging the decorated portion of the blowfish coated with the additive while maintaining 0 to 5 ° C; And the dried portion of the matured blowfish is first cold air dried at a temperature of 18 ~ 22 ℃ until the water content is 40 ± 2%, steamed with steam of 100 ~ 130 ℃ and the water content is 24 ± 2% Pufferfish prepared by the fifth step of drying the secondary cold air with cold air of 18 ~ 22 ℃ until it is provided.
한편, 상기 제1 단계 이전에 상기 복어를 - 40 ~ - 35 ℃의 온도에서 급속하게 동결시켜 16 ~ 18 ℃의 온도에서 냉동보관 한 후, 상기 냉동보관된 상기 복어를 5 ~ 10 ℃의 온도를 가지는 미온의 물에 넣어 해동시키는 단계를 더 포함하는 것이 바람직하다.Meanwhile, before the first step, the blowfish is rapidly frozen at a temperature of −40 to 35 ° C., frozen and stored at a temperature of 16 to 18 ° C., and the frozen blowfish is stored at a temperature of 5 to 10 ° C. Eggplant preferably further comprises thawing in lukewarm water.
이하, 본 발명의 바람직한 실시예에 대하여 상세히 설명하기로 한다. Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명을 설명함에 있어, 관련된 공지 기능 혹은 구성에 대한 구체적인 설 명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그에 대한 상세한 설명은 생략하기로 한다.In describing the present invention, when it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted.
가식부위 100g의 까치복 또는 밀복(이하, 복어라 칭함)을 기준으로 본 발명의 바람직한 제1 실시예에 따른 복어포 제조방법에 대해 설명하면 다음과 같다. Referring to the method of manufacturing a blowfish fabric according to the first preferred embodiment of the present invention on the basis of a magpie or scallop (hereinafter referred to as blowfish) of 100 g of the decorative portion as follows.
[실시예 1]Example 1
본 발명의 바람직한 제1 실시예에 따른 복어포 제조방법은 8공정으로 이루어지며, 공정별로 상세히 설명하면 다음과 같다.The pufferfish manufacturing method according to the first embodiment of the present invention is made of eight steps, and will be described in detail for each process as follows.
제1 공정 ; First process ;
먼저, 복어를 - 35 ℃이하의 온도에서 약 24시간 동안 급속하게 동결시킨 다음, 이를 18 ℃ 정도의 냉동고에 보관한다.First, the blowfish is rapidly frozen for about 24 hours at a temperature below -35 ° C and then stored in a freezer at about 18 ° C.
제2 공정 ; Second process ;
이후, 냉동된 복어를 5 ~ 10 ℃의 온도를 가지는 미온의 물에 침지시켜 해동시킨 후 머리, 지느러미, 내장 및 알 등의 신경독을 가지는 비가식 부위를 제거한다. 이후, 가식부위만 남은 복어를 흐르는 물에 세척한 다음 식염수와 얼음물에 차례로 침지시켜 피 등과 같은 이물질을 제거한다.Subsequently, the frozen puffer fish is thawed by immersion in lukewarm water having a temperature of 5 to 10 ° C., and then the non-planted sites having neurotoxins such as heads, fins, intestines, and eggs are removed. Afterwards, the blowfish left only in the edible area is washed with running water and then immersed in saline and ice water in order to remove foreign substances such as blood.
여기서, 상기 복어는 반드시 급속냉동시켜야만 하는 것이 아니라 생복어여도 좋다.Here, the blowfish is not necessarily fast-frozen, but may be live blowfish.
제3 공정 ; Third process ;
이후, 복어의 가식부위에 분포되어 있는 신경독인 테트로도톡신(Tetrodotoxin), 안히드로TTX(anhydro-TTX) 및 에피TTX(epi-TTX) 등을 제거하기 위해 알칼리성의 성질을 지닌 4 % NaOH에 복어를 약 4-10 분 정도 침지시킨다. Afterwards, the puffer fish was washed with 4% NaOH having alkaline properties to remove the neurotoxins, such as tetrodotoxin, anhydro-TTX and epi-TTX, which are distributed in the decorative parts of the puffer fish. Immerse for 10 minutes.
제4 공정 ; 4th process ;
이후, 신경독의 제독 여부를 확인하기 위하여 복어의 가식부위를 흐르는 물에 세척한 후 물기를 제거한 다음 통상의 고속액체 색층분석(High Performance Liquid Chromatography: 이하, 'HPLC'라 함)법과 ddY계 또는 ICR계의 마우스(mouse)를 사용하여 독성 검사를 복수회 걸쳐 실시한다.Then, to confirm the detoxification of neurotoxins, the edible part of the blowfish is washed with running water and then drained, followed by conventional High Performance Liquid Chromatography (hereinafter referred to as 'HPLC') and ddY or ICR. Toxicity tests are performed multiple times using a mouse of the system.
제5 공정 ; Fifth process ;
이후, 독성이 완전히 제거된 복어의 가식부위에 표 1에 나타낸 바와 같이, 물엿, 식초, 소금, 생강, L-글루타민산 나트륨 및 D-솔비톨 등을 하기의 혼합비로 혼합한 첨가물을 골고루 도포시킨다.Subsequently, as shown in Table 1, additives obtained by mixing starch syrup, vinegar, salt, ginger, sodium L-glutamate, D-sorbitol and the like in the following mixing ratios are evenly applied to the decorated area of the puffer fish.
표 1. 본 발명의 바람직한 제1 실시예에 따른 복어포 제조를 위한 첨가물 혼합비(중량 %)Table 1. Additive mixing ratio (weight%) for the manufacture of puffer fish according to the first preferred embodiment of the present invention
제6 공정 ; 6th process ;
이후, 상기 첨가물이 복어의 가식부위에 골고루 도포되면, 이를 0 ~ 5 ℃를 유지하며 9 ~ 11시간 동안 숙성시킨다.Then, when the additive is evenly applied to the decorative portion of the blowfish, it is aged for 9 to 11 hours while maintaining 0 ~ 5 ℃.
제7 공정 ; 7th process ;
이후, 상기 숙성된 복어의 가식부위를 냉풍건조실에서 수분함량이 40 ±2 %가 될 때까지 18 ~ 22 ℃의 온도에서 9 ~ 11 시간 정도 1차 냉풍건조 시키고, 100 ~ 130 ℃의 수증기로 20 ~ 30 분 정도 찐 후, 다시 수분함량이 24 ±2 %가 될 때까지 18 ~ 22 ℃의 냉풍으로 3 ~ 5 시간 정도 2차 냉풍건조 시킨다. 여기서, 냉풍 건조법은 식품의 갈변이나 지방의 산화를 방지하여 식품의 영양소 파괴가 적고 식품의 손상을 줄인다. Thereafter, the dried portion of the dried blowfish is first cold-dried for about 9 to 11 hours at a temperature of 18-22 ° C. until the moisture content is 40 ± 2% in a cold-air drying chamber, and the water vapor is heated to 100-130 ° C. in 20 After steaming for about 30 minutes, dry it for 2 to 5 hours with cold air at 18 ~ 22 ℃ until moisture content reaches 24 ± 2%. Here, the cold air drying method prevents browning of foods and oxidation of fats, thereby reducing nutrient destruction of foods and reducing food damages.
한편, 제7 공정은 상기 숙성된 복어의 가식부위를 3 ~ 5 ℃의 온도에서 30 ~ 100 torr의 압력으로 수분함량이 24 ±2 %가 될 때까지 저온감압하여도 좋다. On the other hand, in the seventh step may be reduced the temperature of the decorative portion of the aged blowfish until the water content is 24 ± 2% at a pressure of 30 ~ 100 torr at a temperature of 3 ~ 5 ℃.
제8 공정 ; Eighth process ;
이후, 상기 냉풍건조된 복어의 가식부위를 진공포장한 후 85 ~ 90 ℃를 유지하며 약 25 ~ 30 분 정도 살균시킨다.Then, after vacuum packing the decorated portion of the cold air dried blowfish sterilize for about 25 to 30 minutes while maintaining 85 ~ 90 ℃.
따라서, 본 발명의 바람직한 제1 실시예에 따른 복어포 제조방법에 의하면, 독성을 가지는 비가식부위를 제거한 복어의 가식부위에 상기 첨가물을 첨가하고 복어의 맛이나 영양소 등이 파괴되지 않도록 건조시킴으로써, 복어의 장기적인 보관을 가능하게 하고 보다 쉽게 섭취할 수 있다.Therefore, according to the method for manufacturing puffer fish according to the first preferred embodiment of the present invention, the above-mentioned additive is added to the decorative portion of the puffer fish from which the toxic non-edible portion is removed and dried so that the taste, nutrients, etc. of the puffer fish are not destroyed. It allows for long term storage and is easier to consume.
[실시예 2 및 실시예 3]EXAMPLE 2 AND 3
본 발명의 바람직한 제2 및 제3 실시예에 따른 복어포 제조방법은 제1 실시예의 첨가물의 함유비를 달리하여 보다 다양한 맛을 가지도록 하고 있으며, 그 제조방법의 공정은 제1 실시예의 공정과 동일하다. 따라서, 제2 및 제3 실시예에 따른 복어포 제조방법에 대한 설명은 생략하며, 그에 대한 함량비(함량 %)를 각각 표 2와 표 3에 나타내고 있다.The pufferfish manufacturing method according to the second and third preferred embodiments of the present invention is to have a variety of tastes by varying the content of the additives of the first embodiment, the process of the manufacturing method is the same as the process of the first embodiment same. Therefore, description of the manufacturing method of puffer fish according to the second and third embodiments is omitted, and the content ratio (content%) thereof is shown in Table 2 and Table 3, respectively.
표 2. 본 발명의 바람직한 제2 실시예에 따른 복어포 제조를 위한 첨가물 혼 합비(중량 %)Table 2. Additive mixing ratio (weight%) for the manufacture of puffer fish according to the second preferred embodiment of the present invention
표 3. 본 발명의 바람직한 제3 실시예에 따른 복어포 제조를 위한 첨가물 혼합비(중량 %) Table 3. Additive mixing ratio (weight%) for the manufacture of puffer fish according to the third preferred embodiment of the present invention
따라서, 본 발명의 바람직한 제2 및 제3 실시예에 따른 복어포 제조방법에 의하면, 기호에 따라 복어의 가식 부위에 다양한 맛 예를 들면, 매운맛 또는 버터맛을 가지는 첨가물이 첨가됨으로써, 복어포의 새로운 맛과 감각을 창출할 수 있다. Therefore, according to the method for manufacturing puffer fish according to the second and third preferred embodiments of the present invention, additives having various flavors, for example, spicy or buttery flavor, are added to the decorative portion of the puffer fish according to preference. It can create new tastes and sensations.
상기와 같은 방법으로 제조된 복어포의 열량성분 및 영양소의 함량을 가시부위 100g의 까치복과 밀복을 대조군으로 하여 비교 분석한 결과는 표 4와 같다. The results of comparing and analyzing the caloric component and nutrient content of the blowfish lobster prepared by the method described above with 100 g of blackcurrant and wheat bran as a control group are shown in Table 4.
표 4. 본 발명의 바람직한 실시예에 따른 복어포의 열량성분 및 영양소 함량비교Table 4. Comparison of calorie content and nutrient content of puffer fish in accordance with a preferred embodiment of the present invention
표 4에 나타난 바와 같이, 본 발명의 바람직한 실시예에 따른 복어포는 가공되지 않은 까치복 또는 밀복 보다 열량, 일반 성분인 탄수화물, 지질, 단백질 및 회분 뿐 만 아니라 철과 비타민을 제외한 모든 무기질 성분의 함유량이 증가되는 것을 알 수 있다.As shown in Table 4, the puffer fish according to a preferred embodiment of the present invention is a calorie, a content of all minerals except iron and vitamins as well as carbohydrates, lipids, proteins, and ashes, which are common ingredients, than raw blackcurrant or wheat bran. It can be seen that this is increased.
따라서, 본 발명의 바람직한 실시예에 따른 복어포 제조방법에 의하면, 신경독을 가지는 비가식 부위를 제거한 복어의 가식 부위에 상기 첨가물이 첨가됨으로써, 원재료 보다 열량과 영양소가 향상된 복어포를 보다 간편하게 섭취 가능하게 할 수 있다.Therefore, according to the method for manufacturing puffer fish according to the preferred embodiment of the present invention, the additive is added to the decorative portion of the puffer fish from which the non-implantable portion having the neurotoxin is removed, thereby making it easier to consume the puffer fish with improved calories and nutrients than the raw materials. It can be done.
상술한 바와 같이 복어의 가식부위에 상기 첨가물을 첨가하여 일정온도와 일정기간으로 숙성시킨 후 냉풍 건조시킴으로써, 영양소의 함유량이 증가되고 다양한 맛을 가지는 복어를 보다 간편하게 섭취할 수 있다. As described above, by adding the additive to the decorative portion of the puffer fish, aged at a constant temperature and a predetermined period, and then cold-dried, the nutrient content is increased and the puffer fish having various flavors can be more easily ingested.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20220006136A (en) * | 2019-10-28 | 2022-01-14 | (주)파트론 | Irreversible element with resonant circuit |
KR20230168888A (en) | 2022-06-08 | 2023-12-15 | (주) 포세이돈씨푸드 | Manuffacturing method of seasoning dried sheet using seafood |
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KR100665932B1 (en) * | 2004-09-09 | 2007-01-10 | 이삼주 | The manufacturing method of offunctional health foods for the fishhaving a green-color back like Clupanodon, Cololabis saira, Spanish mackerel |
KR100589468B1 (en) * | 2005-03-30 | 2006-06-14 | 대경에프.엔.비 주식회사 | Method for preparing a semi-dried swellfish |
KR100752233B1 (en) * | 2006-04-06 | 2007-08-27 | 서충남 | Processing method for filefish |
CN104768399A (en) * | 2012-10-26 | 2015-07-08 | 株式会社新荣设计事务所 | Fish processing method |
KR101717952B1 (en) | 2015-11-27 | 2017-03-20 | 한국과학기술원 | Elastic mold for direct imprinting and method for manufacturing electrode using the same |
KR102236936B1 (en) * | 2020-04-28 | 2021-04-05 | 정규동 | Swellfish dried slices and there processing method |
KR102399726B1 (en) * | 2021-10-21 | 2022-05-19 | 주식회사 유성수산 | Roasted seasoned blackmouth angler fillet with improved storage and manufacturing method thereof |
KR102399723B1 (en) * | 2021-10-21 | 2022-05-19 | 주식회사 유성수산 | Seasoned blackmouth angler fillet with improved storage and manufacturing method thereof |
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2004
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220006136A (en) * | 2019-10-28 | 2022-01-14 | (주)파트론 | Irreversible element with resonant circuit |
KR102437893B1 (en) | 2019-10-28 | 2022-08-30 | (주)파트론 | Irreversible element with resonant circuit |
KR20230168888A (en) | 2022-06-08 | 2023-12-15 | (주) 포세이돈씨푸드 | Manuffacturing method of seasoning dried sheet using seafood |
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