KR100743134B1 - Method of producing swellfish extract - Google Patents
Method of producing swellfish extract Download PDFInfo
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- KR100743134B1 KR100743134B1 KR1020070016324A KR20070016324A KR100743134B1 KR 100743134 B1 KR100743134 B1 KR 100743134B1 KR 1020070016324 A KR1020070016324 A KR 1020070016324A KR 20070016324 A KR20070016324 A KR 20070016324A KR 100743134 B1 KR100743134 B1 KR 100743134B1
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- 238000010438 heat treatment Methods 0.000 claims abstract description 23
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
도 1은 본 발명에 의한 복어 엑기스의 제조공정도.1 is a manufacturing process of the blowfish extract according to the present invention.
본 발명은 복어 엑기스의 제조방법에 관한 것으로, 더욱 상세하게는 비가식 부위가 제거된 복어에, 물, 무, 대파, 양파, 생강 등을 투입하여 엑기스를 추출하고, 이를 채거름하여 고유한 복어의 담백함을 갖는 엑기스를 제조함으로써, 복어 엑기스만을 별도로 섭취할 수 있어 종래 복어를 싫어하던 어린이나 외국인들 또한 손쉽게 복어의 각종 영양소를 섭취할 수 있도록 하여 혈액순환 촉진, 혈중알콜농도 저하, 콜레스테롤 감소, 노화 방지, 당뇨병, 신장질환, 갱년기장애, 암, 종양, 궤양 등에 우수한 효과를 갖도록 함과 하고, 복어의 새로운 조리방법을 제시하여 복어의 저장성을 우수하게 함과 동시에, 다양한 요리에 복어 엑기스를 양념으로 첨가하여 사용할 수 있도록 한 것이다.The present invention relates to a method of manufacturing a blowfish extract, and more specifically, to the blowfish, which has been removed from the non-edible portion, water, radish, green onions, onions, ginger and the like are extracted and extracted to extract the puffer fish. By manufacturing the extract with the lightness of the pufferfish, you can take only the blowfish extract separately, so children and foreigners who don't like pufferfish can easily ingest various nutrients of pufferfish to promote blood circulation, decrease the blood alcohol level, reduce cholesterol, It has excellent effects on anti-aging, diabetes, kidney disease, menopausal disorders, cancer, tumors, ulcers, etc. and proposes a new cooking method of puffer fish to improve the shelf life of puffer fish, while seasoning puffer fish extract in various dishes. It will be added to use.
복어는 분류학적으로 참복, 불뚝복, 거북복, 가시복 등에 속하는 복어들을 통칭하는 것으로, 통상 복어라 함은 참복과에 속하는 복어를 가르키며, 우리 나라 수역에 서식하는 참복과에 속한 복어는 자지복, 검복, 까치복 등 18종과 가시복의 1종을 합쳐 19종으로 알려져 있다.The puffer fish is taxonomically referred to as puffer fish belonging to bokbok, fireball, turtle suit, thorn suit, etc. Usually, the puffer fish refers to the puffer fish belonging to the bokbok family. It is known as 19 species including 18 species including magpies, and 1 species of thorns.
한편 전술한 복어는 간장을 비롯하여 생식선, 소화관, 피부 등에 강력한 신경독, 바람직하게는 테트라도톡씬이 함유되어 있으며, 이러한 신경독은 적은 양으로도 생명체를 치사시킬 수 있는 강한 독성있으나, 이러한 독성을 갖는 복어는 혈액순환 촉진, 혈중알콜농도 저하 및 지방의 분해로 콜레스테롤을 감소시키고 또 한 항암 효능 등에 탁월한 효과가 있음에 따라, 현대인들은 각종 조리방법을 채택하여 식용하고 있다.Meanwhile, the blowfish described above contains powerful neurotoxins, preferably tetradotoxin, such as liver, gonad, digestive tract, and skin, and these poisons are highly toxic that can kill a living organism in a small amount, but they have such toxicity. Promotes blood circulation, lowers blood alcohol levels and breaks down fats to reduce cholesterol, and also has an excellent effect on anti-cancer effects. Modern people have adopted various cooking methods.
통상적으로 널리 사용되고 있는 조리방법으로는 다수의 재료를 혼합하여 끓인 후 우러나오는 국물을 위주로 식용하는 복어국(일명 '복지리'라고 함)과, 고추가루, 고추장 등을 혼합하여 끊인 후 국물과 함께 식용하는 복어매운탕, 살코기를 익힌 후 식용하는 복어수육 등이 개발되어 있으나, 이와 같은 종래 복어 조리방법은 어린이나 외국인들의 입맛에는 맞지 않아 섭취자가 제한되는 문제점이 있었다.Commonly used cooking methods are a mixture of a number of ingredients boiled after boiling boiled broth soup (called 'bokgiri'), edible, and then mixed with red pepper powder, red pepper paste and edible broth Pufferfish Mauntang, but the puffer fish meat, such as edible meat after cooking has been developed, such a conventional blowfish cooking method has a problem that the intake is limited because it does not fit the taste of children and foreigners.
이러한 문제점을 해결하기 위해 선출원된 국내공개특허공보 제1990-10316호의 '복어 엑기스의 제조방법'은 복어에 십전대보탕에 들어가는 각종 한약재인 백출, 백복령, 감초, 인삼, 당귀, 천궁, 백작약, 숙지황, 황기, 육계, 기타 한약재와 대추, 생강 등을 가미한후, 이에 다시 구기자를 넣고 고온, 고압으로 추출함으로써 복어의 엑기스를 제조하였으나, 상기한 복어 엑기스 역시 한약재 등의 맛과 향으로 인해 어린이나 외국인들에게는 섭취가 제한되는 문제점이 있었다.In order to solve this problem, the Korean Patent Application Publication No. 1990-10316, 'Preparation Method of Blowfish Extract,' is a variety of Chinese herbal medicines that go into the Baejeondaebotang. After adding astragalus, broiler, other herbs, jujube, ginger, etc., they put goji berry and extracted them at high temperature and high pressure to make blowfish extract, but the blowfish extract was also used by children and foreigners There was a problem that intake is limited.
따라서 본 발명의 목적은, 종래 복어의 조리방법이 지닌 제반 문제점을 해결하기 위한 것으로, 비가식 부위가 제거된 복어에, 물, 무, 대파, 양파, 생강 등을 투입하여 엑기스를 추출하고, 이를 채거름하여 고유한 복어의 담백함을 갖는 엑기스를 제조함으로써, 복어 엑기스만을 별도로 섭취할 수 있어 종래 복어를 싫어하던 어린이나 외국인들 또한 손쉽게 복어의 각종 영양소를 섭취할 수 있도록 하고, 복어의 새로운 조리방법을 제시하여 복어의 저장성을 우수하게 하도록 하는 복어 엑기스의 제조방법을 제공함에 있다.Therefore, an object of the present invention, to solve the problems with the conventional cooking method of blowfish, to extract the extract by adding water, radish, green onions, onions, ginger, etc. to the blowfish removed the non-edible portion, By preparing the extract with the unique lightness of puffer fish, it is possible to consume only the puffer fish extract separately, so that children and foreigners who don't like puffer fish can easily ingest various nutrients of puffer fish. The present invention provides a method for manufacturing blowfish extract to improve the storage of the blowfish.
상기한 목적을 달성하기 위한 본 발명의 복어 엑기스의 제조방법은,
복어의 비가식 부위를 제거하는 단계(S1)와;
비가식 부위가 제거된 복어를 일정 크기로 절단하는 단계(S2)와;
절단된 복어 20∼30중량%에 물 49∼68중량%, 무 4∼7중량%, 대파 4∼7중량%, 양파 3∼5중량% 및 생강 1∼2중량%를 투입하고 60∼90℃에서 가열하는 단계(S3)와;
상기 가열 중인 혼합물 94∼96.95중량%에 마늘 3∼5중량% 및 후추 0.05∼1중량%를 투입하는 단계(S4)와;
상기 마늘 및 후추가 투입된 혼합물에 소금을 투입하고 가열을 완료하는 단계(S5)와,
상기 가열 완료된 혼합물을 채거름하는 단계(S6)를 포함하여 제조되어지되, Method for producing a blowfish extract of the present invention for achieving the above object,
Removing an unimplanted portion of the puffer fish (S1);
Cutting the blowfish from which the non-planting site has been removed to a predetermined size (S2);
To 20 to 30% by weight of the blowfish, 49 to 68% by weight of water, 4 to 7% by weight of radish, 4 to 7% by weight of green onion, 3 to 5% by weight of onion, and 1 to 2% by weight of ginger were added and 60 to 90 ° C. Heating at step S3;
Adding 3-5% by weight of garlic and 0.05-1% by weight of pepper to 94-96.95% by weight of the heating mixture (S4);
Adding salt to the mixture into which the garlic and pepper was added and completing heating (S5);
The step of preparing the mixture is heated (S6) is prepared,
상기 가열 단계(S3), 마늘 및 후추투입 단계(S4) 및 소금을 투입 단계(S5)의 총 가열시간은 2∼3시간인 것을 특징으로 한다.The total heating time of the heating step (S3), garlic and pepper input step (S4) and salt input step (S5) is characterized in that 2 to 3 hours.
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그리고 본 발명에 의한 복어 엑기스는 복어 20∼30중량%에 물 49∼68중량%, 무 4∼7중량%, 대파 4∼7중량%, 양파 3∼5중량%, 생강 1∼2중량%를 투입하여 80∼100℃로 가열하고, 상기 가열 중인 혼합물 94∼96.95중량%에 마늘 3∼5중량% 및 후추 0.05∼1중량%를 투입한 후, 소금으로 간하여 이루어지는 것을 특징으로 한다.The puffer fish extract according to the present invention contains 20 to 30% by weight of puffer fish 49 to 68% by weight, 4 to 7% by weight of radish, 4 to 7% by weight of green onion, 3 to 5% by weight of onion, and 1 to 2% by weight of ginger. The mixture is heated to 80 to 100 ° C, and 3 to 5% by weight of garlic and 0.05 to 1% by weight of pepper are added to 94 to 96.95% by weight of the heated mixture, followed by salting.
또한 상기 엑기스는 채거름되어 액상으로만 이루어지는 것을 특징으로 한다.In addition, the extract is characterized in that made of only the liquid phase is filtered.
이하 본 발명이 속하는 기술분야에서 통상의 지식을 가진자가 본 발명을 용이하게 실시할 수 있을 정도로 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings such that those skilled in the art can easily implement the present invention.
도 1은 본 발명에 의한 복어 엑기스의 제조공정도로서, 복어의 비가식 부위 제거(S1), 복어 절단(S2), 복어, 물, 무, 대파, 양파, 생강 투입 및 가열(S3), 마늘, 후추 투입 및 가열(S4), 소금 투입(S5) 및 채거름단계(S6)로 이루어진다.1 is a manufacturing process diagram of the blowfish extract according to the present invention, removal of the non-edible portion of the blowfish (S1), blowfish cut (S2), blowfish, water, radish, green onions, onions, ginger input and heating (S3), garlic, pepper It consists of the input and heating (S4), salt input (S5) and the filtering step (S6).
먼저, 복어로부터 대가리, 간장, 내장, 비장 등의 비가식 부위를 제거(S1)하고, 가식 부위만 남은 복어를 물에 세척하여 이물질을 제거함으로써, 복어의 독성을 제거하도록 한다.First, by removing the non-edible parts such as head, soy sauce, intestine, spleen from the blowfish (S1), by removing the foreign material by washing the blowfish remaining only in the decorated part in water, to remove the toxicity of the blowfish.
복어의 비가식 부위를 제거(S1)한 후, 비가식 부위가 제거된 복어를 일정 크기로 절단(S2)하되, 3∼7㎝ 크기로 절단하여 복어로 부터 각종 영양소의 추출이 용이하도록 한다. After removing the non-implanted portion of the puffer fish (S1), the blowfish is removed to a certain size (S2), the non-implanted portion is removed, cut into 3-7 cm size to facilitate the extraction of various nutrients from the puffer fish.
복어의 준비가 완료(S2)되면, 복어 이외의 재료인 무, 대파, 양파, 생강 및 마늘을 엑기스의 추출이 용이하도록 절단하도록 한다. 상기 각종 재료의 절단 크기는 엑기스의 추출이 용이하다면 그 크기를 제한하지 않으며, 마늘과 같이 그 크기가 작은 재료는 절단하지 않아도 무방하다.When the preparation of the blowfish is completed (S2), the radish, green onion, onion, ginger, and garlic other than the blowfish are cut to facilitate extraction of the extract. The cutting size of the various materials is not limited to the size if the extract is easy to extract, it is not necessary to cut the small material such as garlic.
재료의 준비가 완료(S2)되면, 준비된 복어에 물, 무, 대파, 양파, 생강을 투입하고 60∼90℃에서 가열(S3)하여 엑기스를 추출하도록 한다.When the preparation of the material is completed (S2), water, radish, green onions, onions and ginger are added to the prepared blowfish and heated (S3) at 60 to 90 ° C to extract the extract.
상기 엑기스 추출의 혼합비율로는 복어 20∼30중량%에 물 49∼68중량%, 무 4 ∼7중량%, 대파 4∼7중량%, 양파 3∼5중량% 및 생강 1∼2중량%로 하는 것이 바람직하나, 기호에 따라 그 혼합비율을 적절히 조절하여 식감을 보다 우수하게 할 수 있도록 하고, 가열시 가열온도가 60℃ 미만이 되면 유효성분의 추출이 용이하지 않고 90℃를 초과하면 물이 쉽게 증발하게 되므로 가열온도는 60∼90℃로 하는 것이 바람직하나, 이를 반드시 제한하는 것은 아닌 것으로 처음에는 센불로 가열하다 약한불로 조절하여 가열하도록 한다. As the mixing ratio of the extract extraction, 20 to 30% by weight of blowfish, 49 to 68% by weight of water, 4 to 7% by weight of radish, 4 to 7% by weight of green onion, 3 to 5% by weight of onion, and 1 to 2% by weight of ginger It is preferable to adjust the mixing ratio according to your preference, so as to improve the texture, and when the heating temperature is lower than 60 ° C during heating, extraction of the active ingredient is not easy, and when the water exceeds 90 ° C, It is preferable that the heating temperature is 60 to 90 ° C., because it is easily evaporated. However, the heating temperature is not necessarily limited thereto.
상기 각종 재료를 투입하여 가열(S3)하면서, 상기 가열 중인 혼합물 94∼96.95중량%에 마늘 3∼5중량% 및 후추 0.05∼1중량%를 투입(S4)하도록 한다. 상기 투입되는 마늘과 후추의 양은 섭취자의 입맛에 따라 가감하여 투입할 수 있음은 물론이며, 마늘과 후추를 투입하는 중에도 계속적으로 가열하여야 함은 당연한 것이다.While the various materials are added and heated (S3), 3-5% by weight of garlic and 0.05-1% by weight of pepper are added (S4) to 94-96.95% by weight of the heating mixture. The amount of the garlic and pepper to be added can be added or subtracted according to the taste of the intake, of course, it is natural that the heating must be continuously during the addition of garlic and pepper.
상기 마늘과 후추의 투입이 완료(S4)되면, 이에 소금을 투입(S5)하여 간하도록 하는 데, 소금의 섭취가 제한된 경우에는 소금의 투입(S5)을 생략할 수 있다.When the input of the garlic and pepper is completed (S4), the salt is put into (S5) so that the liver, if the intake of salt is limited, the input of salt (S5) can be omitted.
그리고 엑기스의 추출이 완료(S3)(S4)(S5)되면 가열을 중단하고, 상기 혼합물을 채거름(S6)하여 별도의 건더기가 없는 액상만으로 된 엑기스를 제조할 수 있게 되는 것이다. 상기 채거름 방법으로는 종래 건더기를 제거하는 모든 방법이 사용가능한 것이다.And when the extraction of the extract is completed (S3) (S4) (S5) the heating is stopped, and the mixture is sieved (S6) is to be able to produce an extract of only the liquid without a separate dry. As the sifting method, any method of removing conventional wastes can be used.
또한 상기 총 가열시간(S3)(S4)(S5)은 2∼3시간인 것이 바람직한 바, 가열시간이 2시간 미만이 되면 엑기스의 추출이 용이하게 이루어 지지 않고, 3시간을 초과하더라도 더 이상의 유효성분이 추출되지 않기 때문이나, 재료의 크기, 양 등에 따라 달라지는 것으로, 이를 반드시 제한하는 것은 아니다.In addition, the total heating time (S3) (S4) (S5) is preferably 2 to 3 hours, when the heating time is less than 2 hours, the extraction of the extract is not easily made, even if more than 3 hours, further effective The powder is not extracted, but depends on the size, amount, etc. of the material, but is not necessarily limited thereto.
상기와 같이 제조된 복 엑기스는, 복어 20∼30중량%에 물 49∼68중량%, 무 4∼7중량%, 대파 4∼7중량%, 양파 3∼5중량%, 생강 1∼2중량%를 투입하여 80∼100℃로 가열하고, 상기 가열 중인 혼합물 94∼96.95중량%에 마늘 3∼5중량% 및 후추 0.05∼1중량%를 투입한 후, 소금으로 간하여 이루어지는 것으로써, 복어 엑기스만을 별도로 섭취할 수 있어 종래 복어를 싫어하던 어린이나 외국인들 또한 손쉽게 복어의 각종 영양소를 섭취할 수 있도록 하여, 복어의 유효성분이 갖는 혈액순환 촉진, 혈중알콜농도 저하, 콜레스테롤 감소, 노화 방지, 당뇨병, 신장질환, 갱년기장애, 암, 종양, 궤양 등에 유효한 효과를 갖도록 하는 것이다.The prepared extracts are 20-30% by weight of blowfish, 49-68% by weight of water, 4-7% by weight of radish, 4-7% by weight of green onion, 3-5% by weight of onion, 1-2% by weight of ginger. Was added and heated to 80 to 100 ° C, and 3 to 5% by weight of garlic and 0.05 to 1% by weight of pepper were added to 94 to 96.95% by weight of the heating mixture, followed by salting. It can be consumed separately, so children and foreigners who don't like blowfish can also easily ingest various nutrients of blowfish, which promotes blood circulation, lowers alcohol concentration, reduces cholesterol, prevents aging, diabetes and kidneys. It is to have an effective effect on diseases, menopausal disorders, cancer, tumors, ulcers.
또한 복어 엑기스만을 냉동 보관할 수 있게되어 복어의 저장성을 우수하게 하는 것이다. In addition, it is possible to freeze only the blowfish extract to improve the storage of the blowfish.
그리고 상기 복어 엑기스를 단독으로 섭취할 수 있는 것은 물론, 별도의 복어 음식에 첨가하여 조리할 수 있는 것이고, 기타의 재료를 이용한 음식에도 양념 또는 육수로서 첨가하여 사용할 수 있게 되어, 복어 국수, 복어 김치 전골 등 다양한 음식에의 적용이 가능하게 되는 것이다. In addition, the blowfish extract can be taken alone, as well as can be added to a separate blowfish food and cooked, and can also be used as a seasoning or broth to food using other ingredients, blowfish noodles, blowfish kimchi Applicable to various foods such as hotpot.
이상에서와 같이 본 발명을 비록 상기의 실시예에 한하여 설명하였지만 반드시 여기에만 한정되는 것은 아니며, 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다.Although the present invention has been described in the above embodiments as described above, it is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.
상기한 설명에서 분명히 알 수 있는 바와 같이 본 발명의 복어 엑기스의 제조방법에 의하면, 비가식 부위가 제거된 복어에, 물, 무, 대파, 양파, 생강 등을 투입하여 엑기스를 추출하고, 이를 채거름하여 고유한 복어의 담백함을 갖는 엑기스를 제조함으로써, 복어 엑기스만을 별도로 섭취할 수 있어 종래 복어를 싫어하던 어린이나 외국인들 또한 손쉽게 복어의 각종 영양소를 섭취할 수 있도록 하고, 복어의 새로운 조리방법을 제시하여 복어의 저장성을 우수하게 하도록 하는 등의 유용한 효과를 제공한다.As can be clearly seen from the above description, according to the manufacturing method of the blowfish extract of the present invention, the blowfish is removed by extracting the extract by adding water, radish, green onion, onion, ginger, etc. By manufacturing the extract which has the uniqueness of the puffer fish, it is possible to consume only the puffer fish extract separately so that children and foreigners who do not like puffer fish can easily ingest various nutrients of the puffer fish. It provides a useful effect, such as to improve the shelf life of puffer fish.
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| KR100997346B1 (en) | 2010-08-17 | 2010-11-29 | 박찬봉 | The manufacturing method of ice-noodle using swellfish |
| KR102002578B1 (en) | 2019-05-15 | 2019-07-22 | 최창업 | The manufacturing method of swellfish paste sauce |
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| KR20050026471A (en) * | 2005-02-25 | 2005-03-15 | 유동숙 | The cooking method of the swellfish soup |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100997346B1 (en) | 2010-08-17 | 2010-11-29 | 박찬봉 | The manufacturing method of ice-noodle using swellfish |
| KR102002578B1 (en) | 2019-05-15 | 2019-07-22 | 최창업 | The manufacturing method of swellfish paste sauce |
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