KR100994433B1 - Method for producing gulbi soy sauce jangachi using curcuma longa - Google Patents

Abstract

PURPOSE: A method for producing gulbi soy sauce jangachi using curcuma longa is provided to reduce a manufacturing time by suppressing fishy taste and a rancid. CONSTITUTION: A method for producing gulbi soy sauce jangachi using curcuma longa is comprised of the steps: thawing a refrigerated yellow corvine under 3~5°C low temperature storehouse and preserving it with Curcuma longa solt which is manufactured by mixing Curcuma longa of 1-5% with sun-dried salt of 3-7% for 3-5 hours; and cleaning the yellow corvine with clean water, removing the head and scales from the yellow corvine, and then cutting embryo to remove visceral.

Description

Method for producing Gulbi Soy Sauce with Curry {Method for producing Gulbi Soy Sauce Jangachi using Curcuma longa}

According to the present invention, oysters are prepared using turmeric powder, oysters are aged in soy sauce seasoning, and then, the taste and rancidity of fish are suppressed and the manufacturing process period is shortened. The present invention relates to a method for producing low salted oyster soy sauce and low salt oyster soy sauce prepared by the method.

Oysters are rich in polyunsaturated fatty acids, EPA and DHA, which have a reference group, which is a raw fish. In addition, it is recorded that oysters are beneficial to the stomach and are good for stomach uptake, planting, and neurological disorders, and have no poison, which is good for nutrition of children, the elderly, and patients. However, overfishing caused by the development of fisheries technology has not made the reference fishing grounds in the western sea of Glory now, and the early imports from China are circulating cheaply, shaking the oyster industry. Therefore, in order to promote the stability of local industry through the continuous development of the oyster industry, it is a time when the processing of oysters and the development of products are urgently required.

Turmeric refers to the root of Curcuma longa Linne, the annual herb of Gingeraceae, in Korea. It is about 1 ~ 1.5m high and its roots are like ginger and flowers bloom in late summer.

Ulleum has been recorded in ancient books such as herbal tree and Dongbobogam. 'Ulgeum promotes detoxification of the liver and has excellent biliary secretion and bleeding. In particular, the diketone compound curcumin (curcumin) is known to be excellent anti-cancer effect, and has the effect of anti-tumor, antioxidant, anti-amyloid and anti-inflammatory. Curcumin also inhibits DNA damage and oxidation due to oxidation, and acts as an antioxidant and a free radical scavenger. Curcumin has been shown to inhibit the production of plaque in the brain, which is considered to be the cause of Alzheimer's disease, and has already been shown to have the effect of destroying plaque.

Pickles have been used in foods such as brine, soy sauce, and vinegar to serve as a basic side dish for storage. Most of the oysters are processed according to the conventional manufacturing method, so the dried oysters are harvested and used for the fish oysters. Problems such as the taste and flavor of the product are occurring. In addition, when using traditionally prepared gochujang in oyster stew, the taste of oyster stew is too salty and too salty to eat. Therefore, it is necessary to develop a differentiated product that can satisfy customer needs by developing a product suitable for the well-being era by improving the unsanitary part of the gulbi.

Korean Patent Registration No. 0831966 discloses a herb kochujang and a method for manufacturing oyster stew using the same. Korean Patent Publication No. 2009-0070414 discloses a method for processing golden turmeric oyster stew, but the low salt oyster soy sauce of the present invention. Is different.

The present invention is derived from the above requirements, in the present invention, while maintaining the excellent efficacy of oysters inherent, can be conveniently ingested, maintaining and improving the quality of oysters from rancidity and scabies using turmeric powder In addition to shortening the manufacturing process time, we tried to develop a low-salt oyster soy sauce sauce that is hygienic and suitable for all consumers' preferences.

Specifically, the present invention was to produce oysters for pickles using the turmeric known to be excellent pharmacological action, such as antibacterial, antioxidant, immersed in soy sauce rather than gochujang to aging fermentation to develop fish health foods for everyone. In particular, it is intended to dramatically shorten the existing oyster gun manufacturing process using turmeric using a dry oyster ratio that takes more than three months. In addition, the development of high-value oyster processed food with excellent taste and texture by developing low-salt soy sauce seasoning rather than strong red pepper paste which is mainly used for fermentation of oyster stew is to provide to consumers.

In order to solve the above problems, the present invention provides a method for producing a low-salt oyster soy sauce pickles characterized in that using turmeric powder.

In addition, the present invention provides a low-salt oyster liver soy sauce prepared by the above method.

According to the present invention, since the turmeric used for the preparation of the low salt oyster soy sauce of the present invention has effects such as anticancer effect, anti-inflammatory effect and antioxidant, the oyster soy sauce is prepared after adding turmeric known to be effective. It has efficacy and maintains and improves the quality from the rancidity and scabies of oysters, and is excellent in taste and texture.

In addition, it will shorten the process of manufacturing oysters, as well as manufacturing oyster soy sauce with low salt will be a differentiated health food for the well-being era compared to other conventional oyster sauce.

In addition, the oyster soy sauce pickles of the present invention in response to changes in food consumption in the market as the food consumption behavior is increased in the biological form, the choice of fully cooked processed food in the biological form due to the rapid increase in nuclear family, single family, etc. Developing foods is effective in expanding the market size due to diversification of oyster products.

In addition, in the case of pickles in the market, most of the salts or gochujang pickles processed mainly from vegetables, fruits, wild plants, etc. or soy sauce pickles mainly made of fish are considered. It is a low salt well-being food that is differentiated from food pickles and red pepper paste, and it is expected to increase the consumption of elderly people.

In order to achieve the object of the present invention, the present invention is prepared by gulbipo using turmeric powder, aged in the soy sauce seasoning, after the sealing and sterilization step is characterized by fishy taste and rancidity The present invention provides a method for producing low salted oyster liver soy sauce, which is suppressed and the manufacturing process period is reduced.

The method for producing low salt oyster soy sauce pickles of the present invention is preferably

(1) salting the seaweed using turmeric;

(2) washing the brine treated fresh water in fresh water to remove the base and drying for 30 minutes to 1 hour;

(3) separating the head and the intestines from the salted premature base, from which the base is removed and dried, to collect the premature fish meat whose main component is early meat;

(4) preparing the oyster fish poultry by drying the collected early fish meat using a hot air dryer; And

(5) preparing soy sauce seasoning solution for pickles, and to immerse the oyster eopo to the appropriate size, and then aging fermentation.

More preferably, the method for preparing low salt oyster soy sauce pickles of the present invention

(1) After thawing frozen early in the low temperature storage at 3 ~ 5 ℃, mix 1 ~ 5% of turmeric with 3 ~ 7% of natural salt to early salt, and then sprinkle it evenly and then salt it for 3 ~ 5 hours. Making;

(2) washing the salted early with fresh water and then removing the scales and hair attached to the shell, and then halving to remove the intestines;

(3) removing the moisture by drying the early 30 to 60 minutes in a dehumidifying environment 18 ~ 22 ℃ and then sprinkled 0.5 ~ 2% of turmeric powder on the premature flesh and then hot air drying at 40 ~ 60 ℃ for 15 to 24 hours;

(4) removing the bones and shells of the hot air dried oysters, cut into appropriate sizes, vacuum-packed and stored in a 2-5 ° C low temperature room;

(5) adding soy sauce seasoning solution to oyster bib and primary fermentation aging in a low temperature room at 2-5 ° C. for 3-7 days, followed by vacuum packing to secondary fermentation in low temperature room; And

(6) the second fermented matured oysters soy sauce pickled in a certain weight and sealed with vacuum packaging and put in a container and stored in a low temperature room,

Most preferably

(1) thaw frozen premature in a low temperature storage at 4 ℃ for 22 ~ 26 hours, mix 1 ~ 5% of turmeric with 3 ~ 7% of natural salt, and sprinkle it with salt. Processing;

(2) washing the salted early three times with fresh water and then removing the scales and hair attached to the shell, and then circumcising to remove the intestines;

(3) drying the premature in a dehumidifying environment at 20 ° C. for 30 to 60 minutes to remove water, and then sprinkling 0.5 ~ 2% of turmeric powder on premature flesh and drying the hot air at 50 ° C. for 15 to 24 hours;

(4) removing the bones and shells of the hot air dried oysters and then shred to 6.0 × 1.0 cm size and vacuum packed and stored in a low temperature room 4 ℃;

(5) adding soy sauce seasoning solution to oyster bib and first fermentation aging in a low temperature room at 4 ° C. for 3 to 7 days, followed by vacuum packing and second fermentation in low temperature room; And

(6) the second fermented matured oyster soy sauce pickled in a certain weight and sealed with a vacuum packaging and then put in a container and stored in a low temperature room.

In the manufacturing method of the functional low-salt oyster soy sauce of the present invention, the soy sauce seasoning is soy sauce, sake, garlic, ginger, wine, apple, oligosaccharides, Katsuo extract, sodium L- glutamate, the salt seasoning is 6-10% It may be prepared to.

The present invention also provides a low-salt oyster liver soy sauce prepared by the method of the present invention. The low-salt oyster soy sauce pickle is a low-salt well-being food that is differentiated from the existing high salt pickles and red pepper oyster ratio, and by using turmeric to prevent rancidity, deterioration, etc. during drying can improve the product preservation.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

end. Experimental material

The raw material oyster was purchased and manufactured between June and August 2009 from the refrigerator 5, 20 ~ 23 cm, which is produced and sold by Yeonggyeokpo Poultry Special Project (Young).

I. Oyster gun manufacturing method

(1) The frozen early thawed for 24 hours in a low temperature storage at 4 ℃, mixed with 1.0% of turmeric to 4.6% of natural salt to prepare the turmeric-salt, and sprinkled evenly in the early thawed method and salted for 4 hours. .

(2) After washing the salted early three times with drinking water, the scales and heads attached to the shells were removed.

(3) After drying for 30 minutes in a dehumidification environment at 20 ℃ dehumidified by using a dryer (JEIO-TEK, OF-22GW) and sprinkled 1.0% turmeric powder on the early flesh and then hot air dried at 50 ℃ for 17 hours .

(4) After removing the bones and shells of hot air dried oysters, cut into 6.0 × 1.0 cm size, vacuum-packed and stored in a low temperature room 4 ℃.

All. Soy sauce seasoning solution

Soy sauce seasoning was made by adding brewed soy sauce, sake, drinking water, oligosaccharides, garlic, ginger, etc., and after 60 minutes, wine, Katsuo extract, and sodium L-glutamate were prepared.

la. Manufacturing method of low salt oyster soy sauce sauce

(1) The above prepared soy sauce seasoning solution was added to the oyster bib prepared above, followed by primary fermentation in a low temperature room at 4 ° C. for 3 days, followed by vacuum packing and secondary fermentation in a low temperature room.

(2) Secondary fermented matured oyster soy sauce pickled with a certain weight, sealed with vacuum packaging and put in a PP container and stored in a low temperature room.

(3) After disinfection before distribution, it was distributed at low temperature.

Example  One: Low salt  Setting of Expiration Date for Oyster Soy Sauce

Oysters were prepared to measure the general bacterial count for a total of 6 weeks. 25 g of each sample was collected and placed in a filter bag with 225 ml of sterile saline solution (0.85% NaCl) for 2 minutes. 1 ml of this was taken and shaken for 15 seconds and diluted 10-fold with 0.85% NaCl. Some of them were smeared in plate count agar (PCA) medium (50 ul each), dispersed in a spreader, and incubated at 35 ° C. for 48 hours.

As shown in Table 1 and Figure 1, the general bacterial count during storage of low-salt oyster soy sauce pickles was reduced over time, which prevented the growth of microorganisms due to the salt concentration in the pickles and the removal of air due to vacuum packaging. It is believed to be killed.

As a result of the above experiment, oyster spicy pickles can be sold without deterioration by microorganisms until 2 months if they are refrigerated.

Table 1. Number of General Bacteria of Oyster Spicy Sauce during Storage

storage duration General bacterial count (cfu / g) 1 week past 1.4 × 10 ⁵ 2 weeks past 4.5 × 10 ⁴ 3 weeks past 2.0 × 10 ⁴ 4 weeks past 9.0 × 10 ³ After 6 weeks 1.2 × 10 ⁴

Example  2: sensory test

(1) Sensory test compared with conventional oyster

Sensory test results of the oyster stew pickles oysters are shown in Table 2 below. Thirty male and female workers in their 30s were tested for aesthetic taste and acceptability by using a 7-point grading method: 1: very bad, 2: bad, 3: a little bad, 4: normal, 5: a little good. , 6: good, 7: very good.

 In the control group, commercially available conventional oyster stew and low salt oyster stew of the present invention were evaluated for color, aroma, taste, texture and overall acceptability.

As can be seen from Table 2, in the degree of preference of color and incense, slightly different from commercially available oyster pickles and oyster soy sauce pickles of the present invention, the oyster pickled soy sauce showed better acceptability. In addition, the taste and texture of the oysters oyster pickles of the present invention shows a better preference, consumers prefer the low salt oysters pickled pickles of the present invention than conventional salty oyster pickles, and than the existing pickles prepared with dry oysters It was found that the oyster stew of the present invention prepared by drying for a short time showed a better texture. In the overall degree of preference, the low salt oyster soy sauce of the present invention also showed a higher degree of preference than conventional oyster sauce.

Table 2. Sensory tests

color incense flavor Organization Overall
Likelihood Control 5.22 4.56 4.22 4.88 4.72 Low salt oyster stew with soy sauce 5.56 4.84 5.26 5.36 5.30

(2) Sensory test by type of soy sauce seasoning

The results of sensory evaluation showed that oyster-flavored soy sauce was the best in taste, chewy taste and overall taste. Therefore, the composition of the oyster soy sauce is also important, but the type of oyster is also affected. Fishy is one of the most important factors in pickles. Oulbi was used to make oysters and soy sauce made of soy sauce as shown in Figure 2 was found to be significantly reduced fishy.

Figure 1 shows the change in the number of common bacteria during the storage of low salt oyster liver soy sauce.

2 is a sensory test result for each type of soy sauce seasoning.

Claims (4)

(1) After thawing frozen early in the low temperature storage at 3 ~ 5 ℃, mix 1 ~ 5% of turmeric with 3 ~ 7% of natural salt to early salt, and then sprinkle it evenly and then salt it for 3 ~ 5 hours. Making; (2) washing the salted early with fresh water and then removing the scales and hair attached to the shell, and then halving to remove the intestines; (3) removing the moisture by drying the early 30 to 60 minutes in a dehumidifying environment 18 ~ 22 ℃ and then sprinkled 0.5 ~ 2% of turmeric powder on the premature flesh and then hot air drying at 40 ~ 60 ℃ for 15 to 24 hours; (4) removing the bones and shells of the hot air dried oysters, cut into appropriate sizes, vacuum-packed and stored in a 2-5 ° C low temperature room; (5) adding soy sauce seasoning solution to oyster bib and primary fermentation aging in a low temperature room at 2-5 ° C. for 3-7 days, followed by vacuum packing to secondary fermentation in low temperature room; And (6) a method of producing low salt oyster soy sauce pickle using turmeric comprising the step of packaging the second fermented oyster soy sauce pickled in a certain weight and then sealed in a vacuum packaging and stored in a low temperature chamber. delete The method of claim 1, wherein the soy sauce seasoning is prepared by mixing soy sauce, sake, garlic, ginger, wine, apples, oligosaccharides, Katsuo extract, sodium L- glutamate. Low salt oysters soy sauce prepared by the method of claim 1 or 3.

Images