KR101119527B1 - Preparation Method of a dried yellow corvina mixed korean hot pepper paste - Google Patents

Abstract

The present invention relates to a method for producing red pepper oyster ratio, and more particularly, immersing the oyster in the bamboo shoot solution and then aging and drying; It relates to a method for producing red pepper paste gulbibi comprising the step of aging the dried and dried oysters and then grind oyster meat and put into red pepper paste seasoning.

Gochujanggulbi of the present invention can provide improved kochujanggulbi by using bamboo shoot solution and chili sauce seasoning.

Gochujang gulbibi of the present invention can be used as a side dish that can be used as a side dish as well as soup or stew and bibimbang range of application, it can provide a favorite food for both men and women of all ages by the taste of gulbi itself. .

Gochujang, Oyster

Description

Preparation Method of a dried yellow corvina mixed korean hot pepper paste}

The present invention relates to a method for producing red pepper oyster ratio, and more particularly, immersing the oyster in the bamboo shoot solution and then aging and drying; It relates to a method for producing red pepper paste gulbibi comprising the step of aging the dried and dried oysters and then grind oyster meat and put into red pepper paste seasoning.

Oysters (a dried yellow corvina) are salted and dried in early stages. More specifically, the early gills are removed, the simmers are removed, washed and drained. Pickle about 2 days. Take out the pickled early fish, wrap it in a beam, press it for about a day, and dry it until it's ready to be steamed.

Oysters can be cooked in various ways such as stew, stew, steamed, or grilled, and are rich in high-quality protein and vitamins A and D, which helps to relieve weakness, night blindness, and fatigue. Its low fat makes it easy to digest, so it's good for children in the developmental age or the elderly with weak digestive organs.

Korean hot pepper paste (Korean hot pepper paste) is one of the most popular Korean foods, soy sauce and soy sauce, which is traditionally used in various households. The raw materials of gochujang are starch, soybean soup (medium flour), salt, red pepper powder and water.The main ingredients of starch are glutinous rice flour, non-glutinous rice, barley flour and flour. I use it.

Kochujang has a sweet taste of sugar produced by hydrolysis of starch, sweet taste of amino acid (酸) produced by hydrolysis of soybeans, spicy taste of red pepper powder, and salty salt. The taste varies depending on the conditions of the ripening process.

Gochujang is one of the main ingredients to enhance the taste of cooking. In the past, it was mainly used to improve the taste of meat such as beef, pork, chicken, etc., but recently, it has been used to improve the taste of seafood such as fish, seaweed, shellfish, etc. It is used.

In particular, in order to increase the taste of fish, it is used as a side dish by applying red pepper paste to the body of fish or by mixing red pepper paste and various seasonings with fish flesh extracted from the fish.

In fish, oysters are tasted even if they are grilled or steamed, but oyster dishes using kochujang are gradually increasing to improve storage, sensory and functionality, and products of kochujang oysters using kochujang are also increasing. .

The present invention relates to a method for producing kochujang gulbi which is a oyster using Kochujang. The oyster is used as a main material, and the oyster is prepared by putting marinated kochujang seasoning using kochujang to improve the functionality and functionality.

An object of the present invention is to provide a method for producing red pepper paste gulbi that can improve the functionality and functionality by putting the oyster fermented in red pepper paste seasoning.

The present invention comprises the steps of immersing the oysters in the bamboo shoot solution and then aging and drying; It is to provide a method for producing red pepper paste gulbi comprising the step of aging the dried and dried oysters and then pulverizing the oyster meat put into red pepper paste seasoning.

Gochujanggulbi of the present invention can provide improved kochujanggulbi by using bamboo shoot solution and chili sauce seasoning.

Gochujang gulbibi of the present invention can be used as a side dish that can be used as a side dish as well as soup or stew and bibimbang range of application, it can provide a favorite food for both men and women of all ages by the taste of gulbi itself. .

This invention shows the manufacturing method of red pepper oyster ratio.

The present invention comprises the steps of immersing the oysters in the bamboo shoot solution and then aging and drying; It shows a method for producing red pepper paste gulbibi comprising the step of aging the dried and dried oysters and then grind oyster meat and put into red pepper paste seasoning.

Hereinafter, the present invention will be described in more detail by each step.

(1) immersion, ripening and drying process

As a first step for producing red pepper paste gulbi of the present invention, the oysters are immersed in the bamboo vinegar solution as a pretreatment before the oyster is added to the pepper paste seasoning, and then aged and dried.

The oyster, which is a main ingredient in the preparation of the red pepper paste oyster ratio of the present invention, may be obtained by a conventional method using an early material such as a reference group and a water tank. In other words, after washing the gills, remove the simmers, wash them thoroughly, drain the water, add salt to the gills, sprinkle the salt over the whole fish, put it in a jar, marinated for 1-2 days, and then wrap it in a beam for 12 to 36 hours. Preferably, it can be used by pressing and holding for 24 hours and then drying until it is washed in a tray.

The bamboo vinegar solution immersed in the oyster fertilizer during the manufacture of red pepper oyster ratio of the present invention can be used bamboo shoot solution.

The bamboo vinegar solution immersed in the oyster fertilizer during the manufacture of red pepper oyster ratio of the present invention may use a mixture of bamboo vinegar and functional components.

Bamboo shoot solution in the above; Aloe, chlorella, lemon juice, red ginseng juice, sorbitol, pine needle powder, goji berry juice, kiwi juice, fig juice, alcohol mixed solution of any one or more selected from the group can be used.

The bamboo vinegar solution is 5-15 parts by weight of aloe as a functional ingredient, 5-15 parts by weight of chlorella, 5-15 parts by weight of lemon juice, 5-15 parts by weight of red ginseng juice, 1-5 parts by weight of sorbitol Bamboo leaf solution containing at least one selected from the group consisting of 5-15 parts by weight of pine needle powder, 5-15 parts by weight of goji berries, 5-15 parts by weight of kiwi juice, 5-15 parts by weight of fig juice, 3-10 parts by weight of alcohol. Can be used.

In the above, the oysters can be put in the bamboo vinegar solution and immersed at a pressure of less than 1 atmosphere (atm).

In the above oysters can be immersed in bamboo shoot solution for 1-3 days at a pressure of 0.5 ~ 0.9 atm.

After immersing the oysters in the bamboo vinegar solution and then aged at 1atm, 4 ~ 10 ℃ for 10 to 30 days can be dried enough to remove the bamboo vinegar solution on the surface of the oyster.

As a first step for preparing red pepper paste oyster fertilizer of the present invention, immersed the oyster as a pretreatment before putting the oyster in the red pepper paste seasoning, and then, as an example of the ripening and drying process, 100 parts by weight of oyster fertilizer as a functional ingredient aloe 5 ～ 15 parts by weight, chlorella 5-15 parts, lemon juice 5-15 parts, red ginseng juice 5-15 parts, sorbitol 1-5 parts, pine needle powder 5-15 parts, goji berries juice 5-15 parts , 5 to 15 parts by weight of kiwi juice, 5 to 15 parts by weight of fig juice, 3 to 10 parts by weight of the vinegar solution containing any one selected from the group and immersed for 1 to 3 days at a pressure of 0.5 ~ 0.9 atm After aging for 10-30 days at 1atm and 4-10 ℃, it can be dried enough to remove bamboo vinegar from the surface of oysters.

(2) Fermenting oyster meat in red pepper paste seasoning

As a second process for producing the red pepper paste gulbi ratio of the present invention it can be aged by grinding the oyster meat from the oysters obtained in the first step in the pepper paste seasoning.

Gochujang seasoning in the above can be obtained by adding and mixing the functional ingredients in the kochujang.

The red pepper paste seasoning is obtained by adding and mixing any one or more functional ingredients selected from the group of vitamin C, gusset juice, sericin, fucoidan, selenium (Se), citron juice, taurine, and mulberry leaf powder. Can be.

The red pepper paste seasoning is 5-15 parts by weight of vitamin C, 5-15 parts by weight of machi juice, 5-15 parts by weight of sericin, 5-15 parts by weight of fucoidan, selenium (Se 5-15 parts by weight, 5-15 parts by weight of citron juice, 5-15 parts by weight of taurine, and 5-15 parts by weight of mulberry leaf powder.

Grinding the oyster meat in the above put in the red pepper paste seasoning 1atm, aged for 30 to 60 days at 4 ~ 10 ℃ can be prepared kochujanggulbi.

As an example of the second process for producing red pepper oyster ratio of the present invention, grinds the oyster meat from the oysters obtained in the first step, and then 5 to 15 parts by weight of vitamin C, 5 to 15 parts by weight guchi juice 5-15 parts by weight of sericin, 5-15 parts by weight of fucoidan, 5-15 parts by weight of selenium (Se), 5-15 parts by weight of citron juice, 5-15 parts by weight of taurine, mulberry leaf powder Add one or more functional ingredients selected from the group of 5-15 parts by weight, and add the mixture to red pepper paste seasoning. The mixture can be aged at 1 atm and 4 to 10 ° C for 30 to 60 days.

On the other hand, in the preparation of red pepper paste gulbi of the present invention, before immersing the oysters of the first step in the bamboo vinegar solution or the grinding of the oysters of the second step before putting in the kochujang seasoning to ultrasonic One or more treatment steps selected from treatment, low frequency treatment, electric field treatment, and magnetic field treatment may be further performed to produce the red pepper paste.

In the above, the ultrasonic treatment may be performed for more than 10 minutes in excess of 20kHz.

In the above, the ultrasonic treatment may be performed for 10 minutes to 1 hour at 20kHz and below 50kHz.

The low frequency treatment may be performed for 10 minutes or more at 10 kHz or less.

The low frequency treatment can be performed at 5 to 10 kHz for 10 minutes to 1 hour.

The electric field treatment may be performed for 20 seconds or more in an electric field of 5kv or more.

In the above, the electric field treatment can be performed at 5 to 20kv for 20 seconds to 5 minutes.

The magnetic field treatment may be performed for 10 minutes or more in a magnetic field of 5 gauss or more.

The above magnetic field treatment can be carried out at 5 to 30 gauss for 10 minutes to 1 hour.

According to various conditions of the method for preparing kochujanggulbi of the present invention, in order to achieve the object of the present invention, it is preferable to provide a method for preparing kochujanggulbi under the above-mentioned conditions.

The present invention includes kochujanggulbi prepared by the above-mentioned method.

Hereinafter, the present invention will be described in detail with reference to 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.

≪ Example 1 >

10 parts by weight of aloe, 10 parts by weight of chlorella, 10 parts by weight of lemon juice, 10 parts by weight of red ginseng juice, 10 parts by weight of sorbitol, 10 parts by weight of pine needle powder, 10 parts by weight of goji juice, kiwi juice Add the weight part, 10 parts by weight of fig juice, 5 parts by weight of alcohol in the bamboo shoots obtained by immersion for 2 days at a pressure of 0.7 atm and then aged at 1 atm, 4 ℃ for 20 days after the bamboo vinegar to remove the To dryness.

10 parts by weight of vitamin C, 10 parts by weight of machi juice, 10 parts by weight of sericin, and fucoidan 10 with respect to 100 parts by weight of kochujang, ground oyster meat extracted from the aged and dried oysters obtained above. By weight, selenium (Se) 10 parts by weight, citron juice 10 parts by weight, taurine 10 parts by weight, mulberry leaf powder containing pepper paste was added to marinated in 1 atm, 4 ℃ for 45 days to prepare a red pepper paste.

<Example 2>

Kochujang gulbibi was prepared in the same manner as in Example 1 except adding ultrasonic treatment for 30 minutes at 30kHz before adding oyster to the bamboo shoot solution.

<Example 3>

Kochujang gulbibi was prepared in the same manner as in Example 1 except adding the low-frequency treatment for 30 minutes at 7kHz before adding the oyster to the bamboo shoot solution.

<Example 4>

Gochujang gulbi was prepared in the same manner as in Example 1 except adding the electric field treatment at 10kv for 3 minutes before adding oyster to the bamboo vinegar solution.

Example 5

Gochujang oyster fertilizer was prepared in the same manner as in Example 1 except for adding a magnetic field treatment at 15 Gauss for 30 minutes before adding oyster to the bamboo shoot solution.

<Example 6>

Kochujanggulbi was prepared in the same manner as in Example 1 except adding ultrasonic treatment for 30 minutes at 30kHz before adding oyster meat to kochujang sauce.

<Example 7>

Kochujanggulbi was prepared in the same manner as in Example 1 except adding the low-frequency treatment for 30 minutes at 7 kHz before adding the oyster meat to the kochujang sauce.

<Example 8>

Kochujanggulbi was prepared in the same manner as in Example 1 except adding the electric field treatment at 10kv for 3 minutes before adding the oyster meat to the kochujang sauce.

Example 9

Kochujang gulbibi was prepared in the same manner as in Example 1, except that the magnetic field treatment was added at 15 Gauss for 30 minutes before the oyster meat was added to the kochujang sauce.

<Test Example> Sensory Test

Sensory evaluation experience of sensory evaluation, such as taste, chewability, general preference degree for the experimental and control by using the red pepper paste gulbi ratio prepared in Examples 1 to 9 as a test, and oyster meat mixed with red pepper paste as a control Twenty sensory test personnel over 10 years (10 men and women each) were measured by 5-point flattening and the results are summarized in Table 1 below.

Table 1. Sensory evaluation of experimental and control groups

Item flavor Chewing Comprehensive preference map Example 1 4.1 3.9 4.0 Example 2 4.1 3.9 4.1 Example 3 4.1 3.8 4.1 Example 4 4.0 3.8 4.0 Example 5 4.0 3.8 4.0 Example 6 4.0 3.9 4.1 Example 7 4.1 3.8 4.0 Example 8 4.0 3.9 4.0 Example 9 4.0 3.8 4.0 Control 3.6 3.8 3.7

* In Table 1, the values for sensory taste, chewability, and general symbol are the values obtained by dividing the total of the scores of the sensory test agents by the number of sensory test agents, and then rounding them to the second decimal place. It means excellent.

As a result of the sensory test of Table 1, the pepper paste oyster ratio of the experimental preparation prepared in the embodiment of the present invention was the same level of chewing feeling compared to the pepper paste gulbi ratio of the control, it was found that the sensory properties are excellent due to the excellent taste, general symbol.

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 invention described in the claims below. It will be appreciated that it can be changed.

Kochujanggulbi according to the present invention is excellent in functionality and functionality can not only contribute to the health of consumers ingesting kochujanggulbi, but the present invention can be provided as one of a variety of consumption methods of oyster fertilizer to produce oysters income It can help you a lot.

Claims (5)

5 to 15 parts by weight of aloe, 5 to 15 parts by weight of chlorella, 5 to 15 parts by weight of red ginseng juice, 5 to 15 parts by weight of pine needle powder, 5 to 15 parts by weight of goji berries, 5 to 5 parts of kiwi juice 15 parts by weight, fig juice 5-15 parts by weight in the bamboo vinegar solution containing any one or more functional ingredients selected from the group and immersed for 1 to 3 days at a pressure of 0.5 ~ 0.9 atm and then 10 ~ at 1 atm, 4 ~ 10 ℃ Aged for 30 days and dried to remove bamboo vinegar on the surface of the oyster; From the aged and dried oyster fertilizer and then grind the oyster meat to 100 parts by weight of kochujang guchi 5-15 parts by weight, 5-15 parts by weight of sericin (sericin), 5-15 parts by weight of fucoidan, 5 to 15 parts by weight of selenium (Se), 5 to 15 parts by weight of taurine, and 5 to 15 parts by weight of mulberry leaf, and put it in red pepper paste containing at least one functional ingredient at 1atm, 30 to 60 days at 4 to 10 ℃ A method for producing red pepper paste comprising the step of aging. delete delete 10. The method according to claim 1, wherein the oysters are sonicated for 10 minutes to 1 hour at 20 kHz to 50 kHz or less, for 10 minutes to 1 hour at 5 to 10 kHz, and 20 seconds to 5 to 20 kv before immersion of the oysters in bamboo shoot solution. Add at least one treatment selected from 5 minutes of electric field treatment, 10-30 minutes of magnetic field treatment at 5-30 gauss, or add 20 minutes of oyster meat before adding oyster meat to the red pepper paste seasoning. Ultrasonication for 10 minutes to 1 hour at over 50 kHz and below, Low frequency treatment for 10 minutes to 1 hour at 5 to 10 kHz, Electric field treatment for 20 seconds to 5 minutes at 5 to 20 kv, at 5 to 30 Gauss A method for producing red pepper paste, further comprising any one or more treatment steps selected from magnetic field treatments for 10 minutes to 1 hour. delete