KR100805918B1 - Mixing sauce with squid viscera self-decomposition for noodle and manufacturing method thereof - Google Patents
Mixing sauce with squid viscera self-decomposition for noodle and manufacturing method thereof Download PDFInfo
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- KR100805918B1 KR100805918B1 KR1020060120016A KR20060120016A KR100805918B1 KR 100805918 B1 KR100805918 B1 KR 100805918B1 KR 1020060120016 A KR1020060120016 A KR 1020060120016A KR 20060120016 A KR20060120016 A KR 20060120016A KR 100805918 B1 KR100805918 B1 KR 100805918B1
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- South Korea
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- squid
- weight
- noodles
- gut
- autolysate
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 69
- 235000012149 noodles Nutrition 0.000 title claims abstract description 36
- 235000015067 sauces Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 210000001835 viscera Anatomy 0.000 title abstract description 16
- 238000000354 decomposition reaction Methods 0.000 title description 6
- 239000000843 powder Substances 0.000 claims abstract description 29
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 17
- 108091005804 Peptidases Proteins 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 16
- 240000004160 Capsicum annuum Species 0.000 claims description 15
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 13
- 239000001728 capsicum frutescens Substances 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 10
- 239000008159 sesame oil Substances 0.000 claims description 9
- 235000011803 sesame oil Nutrition 0.000 claims description 9
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- 229920002472 Starch Polymers 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 102000035195 Peptidases Human genes 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
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- 239000000463 material Substances 0.000 description 6
- 208000035404 Autolysis Diseases 0.000 description 5
- 206010057248 Cell death Diseases 0.000 description 5
- 230000028043 self proteolysis Effects 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
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- 239000000047 product Substances 0.000 description 4
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- 239000000126 substance Substances 0.000 description 3
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 2
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- 244000131522 Citrus pyriformis Species 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
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- 244000236655 Diospyros kaki Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 244000119461 Garcinia xanthochymus Species 0.000 description 2
- 235000000885 Garcinia xanthochymus Nutrition 0.000 description 2
- 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 2
- 240000004670 Glycyrrhiza echinata Species 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 2
- 235000005206 Hibiscus Nutrition 0.000 description 2
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 2
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 241000218206 Ranunculus Species 0.000 description 2
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229940010454 licorice Drugs 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- -1 paratinose Chemical compound 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 229940082787 spirulina Drugs 0.000 description 2
- 229940031439 squalene Drugs 0.000 description 2
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 210000002149 gonad Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 230000036642 wellbeing Effects 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 오징어 내장 자가분해물을 포함하는 국수용 비빔장 및 이의 제조방법에 관한 것으로 보다 상세하게는 오징어 내장을 자가분해 처리하여 아미노산의 생성을 증가시킨 다음 열처리하므로서 비린내를 없애고 영양성분이 높을 뿐 아니라 기호성이 우수한 오징어 내장 자가분해물을 포함하는 국수용 비빔장 및 이의 제조방법에 관한 것이다.The present invention relates to a bibimjang for noodle containing a squid gut autolysate and a method for manufacturing the same, more specifically, to remove the fishy smell and high nutritional constituents by increasing the production of amino acids by heat treatment of squid gut self-decomposition It relates to a bibimjang for noodles containing the excellent squid gut autolysate and a method for producing the same.
오징어는 선어나 냉동어 등 조리용 원료로 소비되는 것외에 건제품, 조미가공품, 훈제품, 젓갈 등의 제품 형태로 널리 식용되고 있다. In addition to being consumed as a raw material for cooking such as fresh fish and frozen fish, squid is widely used in the form of dried products, seasoned products, smoked products, and salted fish.
오징어는 크게 어장에 따라 연안산과 원양산으로 나눌 수 있으며 이중 국내산 오징어의 생산량은 연안산과 원양산을 합하여 연간 약 300,000톤으로 그 중 약 40％ 정도가 건조오징어, 조미오징어, 조미냉동식품 및 젓갈로 가공되며 약 60％정도는 생체상태로 이용되고 있다.The cuttlefish can be divided into coastal and yangyangsan according to the fishery. Among them, the output of domestic squid is 300,000 tons per year combined with coastal and yangyangsan, and about 40% of them are processed with dried squid, seasoned squid, seasoned frozen food and salted fish. About 60% is used in a living state.
오징어 내장은 오징어 어체 부분중 표피, 몸통, 지느러미와 족육 등을 제외한 식도, 위장, 아가미, 간장, 신장과 생식선 등을 총칭적으로 나타내는 것으로 오징어 가공처리시 발생하는 내장은 전어체의 20％ 이상으로 대부분이 사료나 사료용 오징어 간유로 이용되고 있다.Squid viscera refers to the esophagus, stomach, gills, soy sauce, kidneys and gonads generically, except for cuticle, trunk, fins, and foot meat, among the squid fish. Most of them are used as feed or squid liver oil for feed.
오징어 내장에는 일반어류에 비해 지방, 비타민 B군, 무기질 함량이 높고 오징어 내장유에는 특히 높은 함량의 유지(약 30∼40％)가 함유되어 있으며 유지중에는 n-3계 지방산인 EPA(20:5ω3)와 DHA(22:6ω3) 의 함량이 40％ 이상으로 그 함량이 저가 다획성 어류인 정어리의 25％에 비하여 월등히 높다. EPA, DHA는 최근동맥경화나 고혈압 등의 성인병과 순환기계 질환의 예방과 치료, 두뇌 활동에 대한 효과 등으로 영양생리학적으로 중요성이 강조되고 있는 물질이다. Squid gut has higher fat, vitamin B group and mineral content than general fish, and squid gut oil contains high fat (about 30 ~ 40%), while EPA (20: 5ω3) ) And DHA (22: 6ω3) are 40% or more, much higher than 25% of sardines, which are low-cost, multi-fish. EPA and DHA are nutritional and physiologically important in recent years for the prevention and treatment of adult diseases such as arteriosclerosis and hypertension, circulatory diseases, and brain activity.
최근에는 웰빙(well-being) 문화로 인하여 소비자들의 식생활 요구 수준이 높아짐에 따라 점차로 기능성 물질이 함유된 제품을 선호하고 있다.Recently, due to the well-being culture, consumers have increasingly preferred products containing functional substances as their dietary needs increase.
한편 본 발명과 관련된 종래 기술로서 한국공개특허 1994-0020942에 오징어내장에 참기름을 혼합하여 후라이팬에 넣어 끓여준 후 오징어 내장 2배정도의 양만큼 재래식 된장을 첨가하여 가열한 다음 후추가루, 고춧가루, 들깨가루, 마늘, 생강, 양파, 풋고추 등의 양념과 설탕, 깨소금, 참기름 등의 조미료를 적당량 첨가하여 끓여 조림한 양념쌈장 가공방법에 대한 내용이 있다.Meanwhile, as a related art related to the present invention, the sesame oil is mixed with squid internal organs in Korean Patent Publication No. 1994-0020942 and boiled in a frying pan, and then heated by adding about twice as much amount of conventional miso as the squid internal organs, followed by black pepper, red pepper powder, and perilla powder. , Seasonings such as garlic, ginger, onion, green pepper, and seasonings such as sugar, sesame salt, sesame oil, etc.
그러나 본 발명은 자가분해 처리하여 아미노산의 함량을 증가시키므로서 영양적으로 우수한 오징어 내장 자가분해물을 함유한 비빔장 및 이의 제조방법을 나타내고 있어 상기 선행기술과는 기술적 구성이 서로 다르다.However, the present invention shows a bibimbal field containing a nutritious squid viscera autolysate and a method for producing the same by increasing the content of amino acid by the autolysis process, the technical configuration is different from the prior art.
본 발명은 오징어 내장을 자가분해 시키므로서 아미노산 함량을 증대시켜 영양 및 기호성이 우수한 오징어 내장을 함유한 국수용 비빔장 및 이의 제조방법 제공을 목적으로 한다.An object of the present invention is to increase the amino acid content by self-decomposing squid guts and to provide a bibimjang for noodle containing a squid gut excellent in nutrition and palatability, and a method of manufacturing the same.
상기에서 언급한 목적을 달성하기 위해 본 발명은 국수용 비빔장에 있어서, 오징어 내장 자가분해물을 포함하는 국수용 비빔장을 나타낸다.In order to achieve the above-mentioned object, the present invention, in the bibimbyeon for noodle, it represents a bibimbang for noodles containing squid gut autolysate.
본 발명의 국수용 비빔장의 구성 성분의 하나인 오징어 내장 자가분해물은 마쇄한 오징어 내장에 함유되어 있는 단백질 분해효소의 작용에 의해 자가분해시켜 얻을 수 있다.The squid gut autolysate, which is one of the constituents of the bibimbong for noodle soup of the present invention, can be obtained by autolysis by the action of proteolytic enzyme contained in the ground squid gut.
본 발명의 국수용 비빔장의 구성 성분의 하나인 오징어 내장 자가분해물은 마쇄한 오징어 내장을 pH 2∼5로 조절한 다음 20∼60℃의 온도에서 오징어 내장에 함유되어 있는 단백질 분해효소의 작용에 의해 10∼30시간 동안 자가분해시킨 다음 90∼110℃에서 20∼30분간 가열하여 얻은 것을 사용할 수 있다.The squid gut autolysate, which is one of the constituents of the bibimbap for noodle soup of the present invention, is adjusted to pH 2-5 of the ground squid gut by the action of proteolytic enzyme contained in the squid gut at a temperature of 20-60 ° C. After self-degrading for 10 to 30 hours and then heated at 90 to 110 ℃ 20 to 30 minutes it can be used.
상기에서 마쇄한 오징어 내장의 pH 조절은 묽은 염산 또는 유기산을 이용하여 마쇄한 오징어 내장의 pH를 조절할 수 있다. 상기의 유기산은 아세트산, 젖산, 구연산 중에서 선택된 어느 하나 이상을 이용할 수 있다.Adjusting the pH of the ground squid gut crushed may be adjusted to the pH of the ground squid gut using dilute hydrochloric acid or organic acid. The organic acid may be any one or more selected from acetic acid, lactic acid and citric acid.
오징어 내장에는 단백질분해효소가 함유되어 있어 외부에서 단백분해효소를 가하지 않아도 스스로를 분해시키는 성질이 있다. 이러한 단백질 분해효소는 최적의 활성을 나타낼 수 있는 pH와 온도조건을 설정해 주어야 단백질이 분해되어 만들어지는 아미노산의 생성을 촉진시킬 수 있다. 아미노산은 음식물의 맛을 좋게할 뿐아니라 소화흡수가 쉬우므로 건강에도 좋다. 최적 자가분해조건에서 자가분해시키면 시간의 경과에 따라 아미노산의 함량을 나태는 지표인 아미노태질소 함량이 증가함을 알 수 있다(표 1 참조).Squid gut contains protease, so it does not need to be added to protease from the outside to decompose itself. The protease should be set to pH and temperature conditions that can exhibit the optimal activity can promote the production of amino acids produced by the breakdown protein. Amino acids not only improve the taste of food, but also digestion and absorption, so it is good for your health. It can be seen that the autosomal decomposition under the optimal autolysis conditions increases the amino nitrogen content, an indicator of amino acid content over time (see Table 1).
<표 1> pH 3과 30℃의 조건에서 자가분해시킨 오징어 내장의 총질소 및 아미노태질소의 함량 변화<Table 1> Changes in Total Nitrogen and Amino Nitrogen Contents of Squid Intestines Autolyzed at pH 3 and 30
본 발명의 오징어 내장 자가분해물을 포함하는 국수용 비빔장은 상기의 오징어 내장 자가분해물, 비빔장 소스베이스, 콩가루 및 다시마가루를 포함한다.Bibimjang for noodles containing the squid gut autolysate of the present invention includes the squid gut autolysate, bibim source base, soy flour and kelp powder.
본 발명의 오징어 내장 자가분해물을 포함하는 국수용 비빔장에서 비빔장 소스베이스는 국수용 비빔장으로 사용할 수 있는 성분을 사용할 수 있다.In the non-beaming field for noodle including the squid viscera autolysate of the present invention, the non-beaming source base may use a component that can be used as a non-bibing field for noodles.
이러한 비빔장 소스베이스의 일예로 고추장, 고춧가루, 설탕, 식초, 물엿, 다진마늘, 참기름, 깨소금 및 물을 포함한다.Examples of such a bibimbal sauce base include red pepper paste, red pepper powder, sugar, vinegar, syrup, chopped garlic, sesame oil, sesame salt and water.
상기 비빔장 소스베이스에서 설탕 대신 과당, 올리고당, 포도당, 덱스트린, 자일리톨, 에리스리톨, 파라티노스, 만니톨, 말티톨 중에서 선택된 어느 하나 이상을 사용할 수 있다.Instead of sugar, any one or more selected from fructose, oligosaccharide, glucose, dextrin, xylitol, erythritol, paratinose, mannitol, and maltitol may be used in the bibimjang source base.
본 발명의 오징어 내장 자가분해물을 포함하는 국수용 비빔장은 상기의 오징어 내장 자가분해물 1∼30중량％, 콩가루 1∼15중량％, 다시마가루 1∼15중량％ 비빔장 소스베이스 40∼97중량％, 바람직하게는 오징어 내장 자가분해물 8∼28중량％, 콩가루 4∼15중량％, 다시마가루 4∼15중량％, 비빔장 소스베이스 42∼84중량％를 포함할 수 있다.Bibimjang for noodles containing the squid gut autolysate of the present invention is 1-30% by weight of the squid gut autolysate, 1-15% soy flour, 1-15% kelp powder, 40-97% by weight bibimbal sauce base, preferably For example, it may include 8 to 28% by weight of squid viscera autolysate, 4 to 15% by weight of soy flour, 4 to 15% by weight of kelp powder, and 42 to 84% by weight of bibimbal sauce base.
본 발명의 비빔장 소스베이스, 오징어 내장 자가분해물, 콩가루, 다시마가루 를 포함하는 국수용 비빔장은 기능성향상을 위해 기능성물질을 추가로 더 포함할 수 있다. Bibimbang source base of the present invention, the squid visceral autolysate, soy flour, kelp powder for noodle including a bibimjang may further include a functional material for improving the functionality.
이러한 기능성물질의 일예로 비타민 E, 쑥, 알로에, 구기자, 어성초, 감초, 스쿠알렌, 옥수수수염, 가르시니아캄보지아, 히비스커스, 대나무잎, 클로렐라, 스피루리나, 부추, 미나리, 유자, 레몬, 양파, 생강, 고추냉이, 파프리카, 녹차, 둥글레, 감잎, 뽕잎, 작설, 현미, 보리, 루이보스, 보이, 결명자 중에서 선택된 어느 하나 이상을 사용할 수 있다. Examples of these functional substances include vitamin E, mugwort, aloe, goji berry, eocho, licorice, squalene, corn beard, garcinia cambogia, hibiscus, bamboo leaf, chlorella, spirulina, leek, buttercup, citron, lemon, onion, ginger, horseradish. , Paprika, green tea, roundle, persimmon leaves, mulberry leaves, grain, brown rice, barley, rooibos, boy, one or more selected from the deficiency can be used.
상기 기능성물질은 바람직하게는 분말 형태로 첨가하는 것이 좋다.The functional material is preferably added in powder form.
상기 기능성물질은 본 발명의 비빔장 소스베이스, 오징어 내장 자가분해물, 콩가루, 다시마가루를 혼합한 혼합물 100중량부에 대하여 0.1∼10중량부를 추가로 더 포함할 수 있다. The functional material may further include 0.1 to 10 parts by weight with respect to 100 parts by weight of the mixture of the bibimjang source base, squid gut autolysate, soy flour, kelp powder of the present invention.
본 발명은 국수용 비빔장 제조방법을 포함한다.The present invention includes a method for producing a bibimjang for noodles.
본 발명의 국수용 비빔장의 제조방법은 국수용 비빔장 제조에 있어서, 비빔 장 소스베이스와 오징어 내장 자가분해물, 콩가루, 다시마가루를 혼합하는 단계를 포함하여 오징어 내장 자가분해물을 포함하는 국수용 비빔장을 제조할 수 있다.The method for producing a bibimbap for noodle according to the present invention, in the preparation of a bibimbap for noodle, comprising a step of mixing a bibimjang source base and squid gut self-lysate, soy flour, kelp powder to prepare a bibimbap for noodle including a squid gut autolysate can do.
상기에서 오징어 내장 자가분해물은 마쇄한 오징어 내장에 함유되어 있는 단백질 분해효소의 작용에 의해 자가분해시켜 얻을 수 있다.Squid gut autolysate can be obtained by autolysis by the action of proteolytic enzymes contained in the ground squid gut.
상기에서 오징어 내장 자가분해물은 마쇄한 오징어 내장을 pH 2∼5로 조절한 다음 20∼60℃의 온도에서 오징어 내장에 함유되어 있는 단백질 분해효소의 작용에 의해 10∼30시간 동안 자가분해시킨 다음 90∼110℃에서 20∼30분간 가열하여 얻은 것을 사용할 수 있다.In the above squid gut autolysate was adjusted to pH 2-5 and then autolyzed for 10-30 hours by the action of protease contained in the squid gut at a temperature of 20 ~ 60 ℃ 90 The thing obtained by heating for 20 to 30 minutes at -110 degreeC can be used.
상기에서 마쇄한 오징어 내장의 pH 조절은 묽은 염산 또는 유기산을 이용하여 마쇄한 오징어 내장의 pH를 조절할 수 있다. 상기의 유기산은 아세트산, 젖산, 구연산 중에서 선택된 어느 하나 이상을 이용할 수 있다.Adjusting the pH of the ground squid gut crushed may be adjusted to the pH of the ground squid gut using dilute hydrochloric acid or organic acid. The organic acid may be any one or more selected from acetic acid, lactic acid and citric acid.
상기에서 비빔장 소스베이스는 고추장, 고춧가루, 설탕, 식초, 물엿, 다진마늘, 참기름, 깨소금 및 물을 가열하면서 혼합하여 얻을 수 있다.Bibimbang source base in the above can be obtained by mixing while heating red pepper paste, red pepper powder, sugar, vinegar, syrup, chopped garlic, sesame oil, sesame salt and water.
상기에서 비빔장 소스베이스는 고추장, 고춧가루, 설탕, 식초, 물엿, 다진마늘, 참기름, 깨소금 및 물을 낮은 온도, 바람직하게는 40∼55℃의 온도에서 1∼5분 동안 가열하면서 혼합하여 얻을 수 있다. Bibimbjang source base in the above can be obtained by mixing red pepper paste, red pepper powder, sugar, vinegar, starch syrup, minced garlic, sesame oil, sesame salt and water while heating at low temperature, preferably 40 ~ 55 ℃ for 1-5 minutes. .
상기 비빔장 소스 제조시 설탕 대신 과당, 올리고당, 포도당, 덱스트린, 자일리톨, 에리스리톨, 파라티노스, 만니톨, 말티톨 중에서 선택된 어느 하나 이상을 사용할 수 있다.Instead of sugar, any one or more selected from fructose, oligosaccharide, glucose, dextrin, xylitol, erythritol, paratinose, mannitol, and maltitol may be used in the preparation of the bibimjang sauce.
본 발명에서 국수용 비빔장 제조의 일예로서 고추장 30∼70중량％, 고춧가루 1∼5중량％, 설탕 3∼15중량％, 식초 3∼15중량％, 물엿 3∼15중량％, 다진마늘 2∼7중량％, 참기름 0.1∼1.0중량％, 깨소금 0.1∼1.0중량％ 및 잔부의 물을 40∼55℃의 온도에서 1∼5분 동안 가열하면서 혼합하여 비빔장 소스베이스를 얻는다. 그런 다음 상기에서 얻은 비빔장 소스베이스 40∼97중량％, 오징어 내장 자가분해물 1∼30중량％, 콩가루 1∼15중량％, 다시마가루 1∼15중량％, 바람직하게는 상기에서 얻은 비빔장 소스베이스 42∼84중량％, 오징어 내장 자가분해물 8∼28중량％, 콩가루 4∼15중량％, 다시마가루 4∼15중량％를 혼합하여 국수용 비빔장을 제조할 수 있다.In the present invention, as an example of the preparation of bibimjang for noodles, red pepper paste 30-70 wt%, red pepper powder 1-5 wt%, sugar 3-15 wt%, vinegar 3-15 wt%, starch syrup 3-15 wt%, chopped garlic 2-7 By weight, 0.1-1.0 weight% of sesame oil, 0.1-1.0 weight% of sesame salt and the remainder of water are mixed while heating at a temperature of 40-55 ° C. for 1-5 minutes to obtain a bibeam field source base. Then, 40 to 97% by weight of the bibimbal source base obtained above, 1 to 30% by weight of squid viscera autolysate, 1 to 15% by weight of soybean flour, 1 to 15% by weight of kelp powder, preferably 42 to 2% of bibimbal source base obtained above. 84% by weight, 8 to 28% by weight of squid viscera autolysate, 4 to 15% by weight of soy flour, and 4 to 15% by weight of kelp powder can be mixed to produce a bibim field for noodles.
본 발명의 비빔장 소스베이스, 오징어 내장 자가분해물, 콩가루 및 다시마가루를 포함하는 국수용 비빔장 제조시 국수용 비빔장의 기능성향상을 위해 기능성물질을 추가로 더 포함할 수 있다. Bibijang source base of the present invention, squid gut self-decomposition, soy flour and kelp powder may include a functional material for the enhancement of the functionality of the noodle bibimbang when manufacturing a bibimbang.
이러한 기능성물질의 일예로 비타민 E, 쑥, 알로에, 구기자, 어성초, 감초, 스쿠알렌, 옥수수수염, 가르시니아캄보지아, 히비스커스, 대나무잎, 클로렐라, 스피루리나, 부추, 미나리, 유자, 레몬, 양파, 생강, 고추냉이, 파프리카, 녹차, 둥글레, 감잎, 뽕잎, 작설, 현미, 보리, 루이보스, 보이, 결명자 중에서 선택된 어느 하나 이상을 사용할 수 있다. Examples of these functional substances include vitamin E, mugwort, aloe, goji berry, eocho, licorice, squalene, corn beard, garcinia cambogia, hibiscus, bamboo leaf, chlorella, spirulina, leek, buttercup, citron, lemon, onion, ginger, horseradish. , Paprika, green tea, roundle, persimmon leaves, mulberry leaves, grain, brown rice, barley, rooibos, boy, one or more selected from the deficiency can be used.
상기 기능성물질은 바람직하게는 분말 형태로 첨가하는 것이 좋다.The functional material is preferably added in powder form.
상기 기능성물질은 본 발명의 비빔장 소스베이스, 오징어 내장 자가분해물, 콩가루, 다시마가루를 혼합한 혼합물 100중량부에 대하여 0.1∼10중량부를 추가로 더 포함할 수 있다. The functional material may further include 0.1 to 10 parts by weight with respect to 100 parts by weight of the mixture of the bibimjang source base, squid gut autolysate, soy flour, kelp powder of the present invention.
이하 본 발명의 내용을 제조예, 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the contents of the present invention will be described in detail through production examples, examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<제조예 1> 오징어 내장 자가분해물 제조Preparation Example 1 Preparation of Squid Internal Organolysate
마쇄한 오징어 내장을 묽은 염산용액으로 처리하여 오징어 내장의 pH를 3으로 조절한 다음 30℃의 온도조건에서 오징어 내장에 함유되어 있는 단백질 분해효소의 작용에 의해 10시간 동안 자가분해시킨 다음 100℃에서 25분간 가열하여 오징어 내장 자가분해물을 제조하였다. The ground squid gut was treated with dilute hydrochloric acid solution to adjust the pH of the squid gut to 3, and then autolyzed for 10 hours by the action of protease contained in the squid gut at a temperature of 30 ° C. and then at 100 ° C. Heated for 25 minutes to prepare a squid gut autolysate.
<제조예 2> 비빔장 소스베이스 제조Preparation Example 2 Preparation of Bibimbald Source Base
고추장 45중량％, 고춧가루 3중량％, 설탕 9중량％, 식초 11중량％, 물엿 5중량％, 다진마늘 5중량％, 참기름 0.5중량％, 깨소금 0.5중량％ 및 잔부의 물을 50℃의 온도에서 3분 동안 가열하면서 혼합하여 비빔장 소스베이스를 제조하였다.Gochujang 45% by weight, red pepper powder 3% by weight, sugar 9% by weight, vinegar 11% by weight, starch syrup 5% by weight, minced garlic 5% by weight, sesame oil 0.5% by weight, sesame salt 0.5% by weight and the remaining water at a temperature of 50 ℃ Mix with heating for 3 minutes to make a bibeam field source base.
<실시예 1><Example 1>
제조예 1에서 얻은 오징어 내장 자가분해물 9중량％, 제조예 2에서 얻은 비빔장 소스베이스 73중량％, 콩가루 9중량％, 다시마가루 9중량％를 혼합하여 국수용 비빔장을 제조하였다. 9 weight% of squid viscera autolysate obtained in Production Example 1, 73% by weight of bibimb length source base obtained in Production Example 2, 9% by weight of soy flour, and 9% by weight of kelp powder were mixed to prepare a bibimjang for noodles.
<실시예 2><Example 2>
제조예 1에서 얻은 오징어 내장 자가분해물 9중량％, 제조예 2에서 얻은 비빔장 소스베이스 82중량％, 콩가루 6.3중량％, 다시마가루 2.3중량％를 혼합하여 국수용 비빔장을 제조하였다. 9% by weight of the squid gut autolysate obtained in Production Example 1, 82% by weight of the non-beam field source base obtained in Production Example 2, 6.3% by weight of soy flour, and 2.3% by weight of kelp powder were mixed to prepare a bibimjang for noodles.
<실시예 3><Example 3>
제조예 1에서 얻은 오징어 내장 자가분해물 9중량％, 제조예 2에서 얻은 비빔장 소스베이스 82중량％, 콩가루 4.5중량％, 다시마가루 4.5중량％를 혼합하여 국수용 비빔장을 제조하였다. 9 weight% of squid viscera autolysate obtained in Production Example 1, 82% by weight of Bibimb length source base obtained in Production Example 2, 4.5% by weight of soy flour, and 4.5% by weight of kelp powder were mixed to prepare a bibimjang for noodles.
<실시예 4><Example 4>
제조예 1에서 얻은 오징어 내장 자가분해물 9중량％, 제조예 2에서 얻은 비빔장 소스베이스 82중량％, 콩가루 2.3중량％, 다시마가루 6.3중량％를 혼합하여 국수용 비빔장을 제조하였다. Noodles were prepared by mixing 9 wt% of squid viscera autolysate obtained in Preparation Example 1, 82 wt% of Bibimb length source base obtained in Preparation Example 2, 2.3 wt% of soy flour, and 6.3 wt% of kelp powder.
<실시예 5>Example 5
고추장 50중량％, 고춧가루 3.5중량％, 설탕 10중량％, 식초 12.5중량％, 물엿 5.5중량％, 다진마늘 5중량％, 참기름 0.5중량％, 깨소금 0.5중량％ 및 잔부의 물을 50℃의 온도에서 3분 동안 가열하면서 혼합하여 비빔장 소스베이스를 제조하 였다.50% by weight of kochujang, 3.5% by weight of red pepper powder, 10% by weight of sugar, 12.5% by weight of vinegar, 5.5% by weight of starch syrup, 5% by weight of crushed garlic, 0.5% by weight of sesame oil, 0.5% by weight of sesame salt and the balance of water at 50 ° C Mixing while heating for 3 minutes to prepare a non-beam field source base.
상기에서 제조한 비빔장 소스베이스 72중량％, 제조예 1에서 얻은 오징어 내장 자가분해물 10중량％, 콩가루 9중량％, 다시마가루 9중량％를 혼합하여 국수용 비빔장을 제조하였다. Noodles were prepared by mixing 72% by weight of the bibimb length source base prepared above, 10% by weight of squid viscera autolysate obtained in Production Example 1, 9% by weight of soy flour, and 9% by weight of kelp powder.
<시험예><Test Example>
상기 실시예 1 내지 실시예 5에서 제조한 국수용 비빔장을 각각의 실험구로 하고, 대조구로서 시중에서 제품으로 판매하는 국수용 비빔장(순창 비빔면 고추장, 청정원, 대한민국)을 대조구로 하여 실험구와 대조구에 대한 관능검사를 실시하였다.Noodles prepared in Examples 1 to 5 as the test spheres, and as a control for the noodle bibimbjang (Sunchang bibimbyeon gochujang, Chungwon, Korea) as a control for the experimental and control Sensory evaluation was performed.
상기 관능검사는 식품관련분야에서 3년 이상 경험이 있는 관능평가요원은 20명을 대상으로 각각의 실험구 및 대조구의 외관, 향, 맛, 전체적 기호도를 5점(5=가장 좋다, 1=가장 나쁘다) 척도법을 사용하여 평가하였으며 평가결과에 대하여 Duncan's multiple range test를 수행하였고 통계분석은 SAS를 사용하여 분석하였다.The sensory test was performed by sensory evaluation personnel who had more than 3 years of experience in the food-related field, and 5 points (5 = best, 1 = best) for the appearance, aroma, taste, and overall preference of each experimental and control group. It was evaluated using the scale method. Duncan's multiple range test was performed on the evaluation results. Statistical analysis was performed using SAS.
<표 2> 실험구 및 대조구의 관능검사 비교결과<Table 2> Comparison of sensory tests of experimental and control groups
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.
본 발명에 의해 제조된 국수용 비빔장은 현재 시중에서 판매되고 있는 대조구와 비교시 동등 수준 이상의 관능성을 가지고 있음을 알 수 있다.Bibimbap for noodle prepared by the present invention can be seen that it has a functional level of equivalent or more compared to the control market currently available in the market.
본 발명의 국수용 비빔장은 오징어 내장을 자가분해시켜 아미노산함량의 증가시킨 오징어 내장 자가분해물의 첨가로 영양과 기호성이 우수한 국수용 비빔장을 제공하므로서 우리나라 사람들의 식성에 적합한 국수비빔장을 제공하게 될 뿐아니라 수산가공부산물의 유효이용도 기대할 수 있다.Noodle bibijang field of the present invention by providing a bibimbang field of excellent nutrition and palatability by adding the squid gut self-decomposition of the amino acid content by self-decomposing the squid gut self-decomposition as well as providing a bibimbang field suitable for the diet of Korean people Effective utilization of fish processing by-products can also be expected.
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