KR101125256B1 - Manufacturing method of korean hot pepper paste dried yellow corvina containing Red Ginseng - Google Patents

Abstract

The present invention relates to a method for producing kochujang oyster, and more particularly, to a method for preparing kochujang oyster, which contains an active ingredient of red ginseng and is useful for the human body and increases storage.

The present invention is to prepare the oysters prepared by rinsing and washing the dried and dried early stage, the separation step of separating the oyster meat from the oyster, and the ripening step of marinating the oyster meat in seasoning sauce containing red pepper paste and red ginseng Include.

According to the present invention, by containing red ginseng powder, it is possible to promote health by various pharmacological effects of the active ingredient of red ginseng when ingested, and improves palatability by removing fishy smell of oysters, and has excellent self-preservation which can be stored for a long time. .

Gochujang oyster, red pepper paste, red ginseng, oyster, shell, ionized calcium, lacquer

Description

Manufacturing method of Korean hot pepper paste dried yellow corvina containing Red Ginseng}

The present invention relates to a method for producing kochujang oyster, and more particularly, to a method for preparing kochujang oyster, which contains an active ingredient of red ginseng and is useful for the human body and increases storage.

In general, oysters are traditionally produced by the method of salting early with brine and then dried by natural sea breeze, and are still popular foods.

Such oysters are dried and dried in sea breeze, and each family consumes oysters by heating or baking them.

Normal 50 ~ 53wt% water, 28 ~ 30wt% ash, 14 ~ 16wt% ash, 5 ~ 8wt% fat, 0.3 ~ 0.5wt% sugar, 14 ~ 16wt% salt, unsaturated fatty acid It is a nutritious and delicious fish stock containing 360 ~ 380mg / g%, EPA 25 ~ 27mg / g%, saturated fatty acid 170 ~ 190mg / g%.

However, in the case of long-term storage of oysters, fat contained in the meat is discharged to the outside of the body early to be oxidized by oxygen in the atmosphere, and oxidized by oxygen infiltrated in the body of oysters. There is a problem that causes a decrease in taste as well as causing.

In order to solve the problems of the oysters to improve the preservation of oysters and to give another taste, oysters are pickled in kochujang and ingested by corrosion. These oysters are known as gochujang oysters in the private sector.

These kochujang oysters are prepared by mixing dried and trimmed oysters with kochujang to infiltrate the active ingredients of kochujang into the flesh of oysters, and their tastes and conditions vary depending on the manufacturing process. It didn't work.

Conventional gochujang oysters are preliminarily stabbed in salt from which the water is removed, washed with water and dried until hard for 40 to 50 days without excessive moisture or heat, and then impurities such as shells and thorns. It is prepared by aging the oyster meat removed in red pepper paste.

However, the quality of such gochujang oysters has been deteriorated due to the leakage of fat during storage and distribution. In addition, the fishy taste of fresh oysters did not match the taste of younger generations, so there were many cases.

The present invention has been made to improve the above problems, and an object of the present invention is to provide a method for producing kochujang oyster, which is useful for the human body by containing a high concentration of calcium obtained from the shell to facilitate absorption in the human body with the active ingredient of red ginseng.

Another object of the present invention is to provide a method for producing red pepper paste oysters having excellent self-preservation property that can be stored for a long time while removing fishy smell of oysters.

The method for preparing gochujang oyster of the present invention for achieving the above object is prepared by oyster preparation step of preparing the oyster by washing and drying after salting early; A separation step of separating the oyster flesh from the oyster; It characterized in that it comprises a; aging step to simmer the oyster meat in seasoning sauce containing red pepper paste and red ginseng.

The salt preparation of the oyster preparation step is characterized in that the sintered shell salt sintered by firing the shell shells are mixed with salt.

The washing of the oyster preparation step is first washed with water and then washed twice with citron extract, and the drying is characterized in that it comprises a spraying process of spraying the citron extract early in drying.

The seasoning sauce is based on 100 parts by weight of the red pepper paste, 4 to 6 parts by weight of the red ginseng powder, 8 to 12 parts by weight of sintered shells sintered by firing shells, 0.1 to 0.3 parts by weight of organic acids, 0.5 to 1.5 parts by weight of pepper It is characterized by a mixture.

After performing the aging step, 4 to 10 parts by weight of the lacquer extract based on 100 parts by weight of the seasoning is further characterized in that the mixture.

As described above, according to the manufacturing method of kochujang oyster containing red ginseng according to the present invention, red ginseng powder can be promoted by various pharmacological effects of the active ingredient of red ginseng when ingested.

In addition, calcium obtained from the calcined shell powder is ionized to be easily absorbed by the human body, thereby providing an advantage of increasing the absorption rate of calcium.

In addition, by removing the fishy smell of oysters marinated in the marinade to improve the palatability and at the same time provides a method for producing a good red pepper paste oysters that can be stored for a long time.

Hereinafter, a method for preparing kochujang oyster containing red ginseng will be described in detail step by step for a preferred embodiment of the present invention. However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

The oyster preparation method of the present invention has a oyster preparation step, oyster meat separation step, and ripening step. And the preparation step of the oyster again consists of a thawing process, screening process, salting process, weaving process, washing process, drying process.

1. Thawing and Screening

First, thawed at room temperature by thawing early harvested in nature and frozen. Early genus belongs to the family of fish and catches 13 species of 5 genus caught off the coast of Korea. In general, a reference group that circulates from the East China Sea to Chuzado and Heuksan Island for spawning passes along the west coast of Chiksan in mid-March.The eggs are most faithful and golden in shine. This is known to be good, and the famous Glory Tunnel is made using this reference.

Among the early thaws, the early stages are selected by size, and the selected early stages are washed with low salt water to remove any foreign substances from the catch.

2. Salted

Next, the selected early ages are salted. When salting, a natural salt mixed with calcined shell powder obtained by calcining the shell is used.

The stratum corneum of the shell is composed mainly of calcium carbonate, and the calcium present in the shell is present in the form of a salt of calcium carbonate. In order to use this, the ionized calcium is easily absorbed by the human body through a process such as calcination.

Oysters, shells, clams, clans, clams, etc. can be used as shells, and the shells have a form in which the organic skin layer and the organic skin layer are mixed with each other. The shell is treated with hot water to remove the partially existing clam meat from the shell, and then washed and dried to prepare the shell material. The shell may be pulverized in advance and then fired or pulverized after firing.

The shell is put into a kiln and then fired at 1200 to 1300 ° C. for 1 to 2 hours. The firing time and temperature may vary somewhat depending on the type of shell.

Through the above firing process, the mixture such as shell is transformed into agglomerated form in white, and partly transformed into a calcined product present in powder form, and the calcined product is composed of calcium oxide and trace minerals. The fired product fired in the firing step is cooled and then pulverized to a powder state. Preferably it is milled into a powder having a 300 to 400 mesh particle size size by ball milling.

When the plastic shell powder is prepared as described above, the plastic shell powder is uniformly mixed in the natural salt by mixing evenly with domestic sun salt that is more than two years old. The mixing ratio of the calcined shell powder to the sun salt is preferably such that the calcined shell powder is 5 to 15 parts by weight based on 100 parts by weight of the sun salt. For example, about 3 kg of calcined shell powder is mixed with one bale of natural salt (about 30 Kg).

When the content of calcined shell meal is too much for sun salt, salting efficiency may be lowered, whereas when the content is too small, calcium enhancement effect cannot be sufficiently expected.

As described above, the salt is prematurely salted using the natural salt mixed evenly with the plastic shell powder. Early salting methods include salting using salted water, and salting by mixing salt early. In the present embodiment, the salting method using the subtraction method is disclosed, but the present invention does not exclude the salting method using the water method.

During the salting process by the intercalation method, put the sun-dried salt mixed with the plastic shell powder in the early gills, sprinkle the sun-dried salt mixed with the plastic shell evenly over the whole body, and then put it in the salt container and pickle for a predetermined time. The salting time is preferably about 4 hours in the early stage of small size, and about 20 hours in the early stage of large size.

This salted early is useful as a calcium supplement because it contains ionized calcium that is easily absorbed by the salt component of sun salt, soaks in salt early.

3. weaving

Next, weave 10 or 20 salted early seasons, depending on their size. In some cases, this weaving process may be omitted.

4. Wash

Next, the first washing with two to three times using the clear water in the early stage woven. Thus, it is preferable to further include a step of performing a second washing with a solution of diluting the citron extract in the early stage after the first washing treatment with water.

Yuzu is a plant belonging to the genus Uncense and Citrus, and it grows only in the southern coastal areas of Jeju, Goheung and Namhae. Citron is an alkaline fruit containing rich vitamin C, minerals and about 4% citric acid, rich in juice and fragrant. This citron is rich in vitamins A, B, C, E, coumarin, beta-carotene, in addition to pectin, limonene, pramonoid with its own aroma, its food value is infinite. In particular, limonene, an essential oil that is present in large amounts in the skin of citron, has an aroma and antimicrobial effect, so it can remove fishy fish and maintain freshness of fish along with organic acid in citron.

To prepare the citron extract, it is washed and then finely chopped and mixed with 20 to 30 parts by weight of citron with respect to 100 parts by weight of water and extracted by heating at a high temperature of 90 to 120 ° C. for 2 to 5 hours. Citron extraction is possible in addition to the above-mentioned method if it is a conventional extraction method.

When citron extract is extracted as described above, it is cooled and used after cooling. Citron extract is diluted with water. In this case, the ratio of mixed extract and water is diluted by mixing at a ratio of 1:10. As an example, a mixture of 1 L of the mixed extract and 10 L of water is diluted.

In the second washing process, immerse the premature dipped for 30 minutes to 60 minutes in the citron extract diluted with water after the first washing, and shake it in the solution.

After the second washing process, the citron ingredient penetrates prematurely, and in particular, limonene and vitamin C, E P, which are essential oils present in the citron, can remove fishy fish and maintain the freshness of the fish.

5. Dry

After the cleaning process, dry the premise.

Preferably, the premature dryness is dried in a place where the sea breeze may be hit. The drying place can be anywhere in the sun or shade, and the drying period can be determined according to the weather conditions. The usual drying period when the weather is good is about 2 to 4 months.

More preferably, even during drying, the solution in which the citron extract is diluted in water is evenly sprayed on the surface early. Here, the solution of diluting the citron extract in water is carried out in the same manner as the method used for the washing.

In this step, the yuzu-containing solution may be sprayed so that it can be evenly deposited early. Spray volume can be sprayed from time to time with a spray device.

6. Oyster flesh separation

Oyster dried as described above is removed by removing the by-products such as hair, shells and thorns and tearing the oyster flesh to a predetermined size, for example, about 3 to 5cm size that the user can eat in one bite.

In this case, the oyster meat separation process may be performed by a worker by hand or by automated mechanical work.

7. Ripening

The oyster meat separated in the above is aged to marinade in marinade.

For example, the seasoning sauce is 4 to 6 parts by weight of red ginseng powder, 8 to 12 parts by weight of fired shell powder pulverized by shelling, 0.1 to 0.3 parts by weight of organic acid, and 0.5 to 1.5 parts by weight of pepper. do.

The red ginseng is more than 4 years old, preferably 6 years old ginseng, steamed by the steam of the shell and dried to be less than 14% moisture, and the browning reaction is promoted during the manufacturing process to have a dark brown color and very hard It is ginseng that has been kept round in shape.

Red ginseng produces a number of new bioactive ingredients that are beneficial to our body during the manufacturing process. These ingredients are unique to red ginseng, not found in ginseng or white ginseng. Looking specifically at these components, anti-aging components (Maltol), cancer cell proliferation inhibitory component, anti-tumor component (Ginsenoside RH2), cancer cell metastasis inhibitory component (Ginsenoside Rg3), red ginseng unique component (8 species). Red ginseng contains more than 30 kinds of saponins than any other ginseng, which has various pharmacological effects such as anti-tumor, anti-fatigue, psychostable, anti-inflammatory and anti-aging effects. In addition to being found to be unique, the fragrance is a unique material in constituting the seasoning of the present invention.

In addition, red ginseng is more easily digested and absorbed than ginseng because the starch particles in ginseng tissues are converted from a sol state to a gel state. Since it is processed without a high content of the active ingredient is known to have excellent efficacy. Efficacy of red ginseng by these ingredients is anti-cancer effect, hangover removal (alcohol detoxification), nourishing tonic, cosmetic effect, fatigue recovery, anti-aging, constipation relief, adult disease prevention, hepatoprotective anemia recovery, hematopoietic effect, relieve stomach acidosis, Several literatures confirm that there are effects such as relieving menopausal symptoms.

In order to obtain red ginseng, the ginseng of more than 4 years old is purchased and only the ginseng of good quality is selected, and the selected ginseng is washed with clean water to remove soil or foreign matter on the surface. In this case, it is required that ginseng should not be peeled off during the washing process. Finally, the purified water should be used for washing the ginseng. The dried red ginseng is steam dried at a high temperature of 110 ° C. to 130 ° C. for 2 hours, and then hot air dried at a temperature of 60 ° C. to 70 ° C. for 8 to 10 hours. This drying process is repeated three to five times. Red ginseng prepared by this process has a humidity of about 14% or less, and the color of the reddish brown color is unique to red ginseng, and the shape is very hard to maintain the original shape of ginseng. The dried red ginseng may be crushed in a powder state of 130 to 150 mesh using a crusher, and may be crushed more finely or roughly than the mesh.

In addition to the above method, commercially available red ginseng powder may be used, and in addition to the powder form, it may be used in an extract form.

The fired shell powder is obtained by the same method as the fired shell powder in the salting step.

The organic acid is mixed with the calcined shell powder to adjust the acidity as well as to obtain a relatively high concentration of ionized calcium. Organic acids are added to the small components, mixed and stirred to adjust the pH to 6-8. When citric acid is used as the organic acid, 2 to 10 parts by weight are mixed based on 100 parts by weight of the pulverized small component. And the small components dissolved in the organic acid as described above can be obtained in the form of a powder by controlling the particles to homogenize and then put in a spray dryer in a spray drying condition.

As said organic acid, For example, dicarboxylic acids, such as linear fatty acids, such as formic acid, acetic acid, a propionic acid, and a gylic acid, an oxalic acid, malonic acid, a succinic acid, glutaric acid, adipic acid, pimeric acid, fumaric acid, maleic acid, a futal acid, etc. Acidic amino acids such as complex acid, glutamic acid, aspartic acid, glycolic acid, oxyacids such as malic acid, tartaric acid, citric acid, lactic acid, and the like, and the like, and one or two or more thereof can be mixed and used.

Pepper is used as a spice to help remove the fishy smell of oysters.

When the seasoning is made as described above, oyster meat is marinated in marinade sauce and aged by 1 to 2 months at about 20 to 25 ℃ is prepared kochujang oysters.

Another embodiment of the present invention may further include a process of further mixing 4 to 10 parts by weight of the lacquer extract based on 100 parts by weight of the seasoning after the aging step. This is to suppress the ripening of gochujang oyster fermented properly by the antibacterial effect of the lacquer extract, and to increase the long-term storage of seasoning.

The lacquer extract is used to neutralize the toxicity of urushiol in the sap extracted from the lacquer tree. As a way to neutralize the toxicity of urushiol, lacquer is roasted at high temperature or carbonized at a high temperature of 200 ℃ or higher in a closed kiln. In addition, the lacquer extract by the method of neutralizing conventional ursiol may be used.

Lacquer extract has various pharmacological effects and is particularly excellent in antibacterial activity. In order to use the pharmacological and physiological activity of the lacquer having the antibacterial effect as described above, the lacquer extract is preferably added 4 to 10 parts by weight, in particular 7 parts by weight, based on 100 parts by weight of red pepper paste. If less than 4 parts by weight, the antimicrobial effect of the lacquer is lowered, and if it exceeds 10 parts by weight, the taste of the lacquer is lowered due to the unique smell of lacquer.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

Example 1

100 g of salt, 100 parts by weight, was mixed with 10 parts by weight of shellfish components, which were ground to about 350 mesh, and then washed early in salted water for about 20 hours. After diluting by diluting the solution at a ratio of about 1 hour, shaking it in a solution and rinsing it for 2 hours, and drying it for 2 months with a natural sea breeze. At this time, the solution in which the above-mentioned citron extract was diluted in water Apply once enough to deposit on the early surface. The dried oysters were separated by torn oyster flesh.

The separated oyster meat was soaked in a marinade mixed with 5 parts by weight of red ginseng powder, 10 parts by weight of calcined shell powder, 0.2 parts by weight of organic acid, and 1.0 parts by weight of pepper, and aged at about 20 ° C. for 1 month. Gochujang oyster was prepared.

Example 2

Prepared in the same manner as in Example 1, 4 to 10 parts by weight of the lacquer extract was further mixed on the basis of 100 parts by weight of the seasoning after the aging step to prepare Gochujang oyster.

(Comparative Example)

After cooking and washing in a conventional manner, oyster meat separated from dried oysters dried by natural sea breeze for 2 months was marinated in marinade for 1 month at about 20 ° C to prepare kochujang oyster beet. It was.

<1. Experimental Example: Sensory Test>

In order to examine the acceptability of Kochujang oysters prepared in Examples and Comparative Examples, a sensory agent who had undergone an appropriate training process was selected, and among these, 40 subjects (20 females and 20 males) were selected according to the following evaluation criteria. Sensory evaluation was performed by the scale method. The results are shown in Table 1 below.

[Evaluation standard]

   Very bad. bad. is average. good. very good.        One 2 3 4 5

division flavor smell Organization Overall Symbol Example 1 4.3 4.7 4.1 4.5 Example 2 4.1 4.4 4.2 4.3 Comparative example 2.6 2.2 4.0 2.9

As shown in the results of Table 1, Kochujang oysters of Example 1 and Example 2 prepared according to the method of the present invention had a large score difference in taste, smell, and overall acceptability compared with the comparative example. Example 1 was slightly higher than Example 2, but there was no significant difference.

This seems to be the result of greatly reducing the fishy smell of oysters by using citron extract during washing and drying during the production of oysters. In addition, it can be seen that the addition of lacquer extract does not significantly affect the preference.

Experimental Example: Antibacterial Test

Gochujang oyster marinade is a kind of jang and is often deteriorated by microorganisms during the distribution period.

E. coli 0-157 and Salmonella enteritidis were used as strains to measure antimicrobial activity.

The growth of Escherichia coli 0-157 and Salmonella enteritidis was observed for 20 days at 30 ° C. in the seasoning sauces of Example 2 and Comparative Example.

After inoculating the strains in saline, each seasoning was added, and the bacteriological test was performed after incubation at 35 ° C. for 24 hours after smearing in selective medium, and the population number of each strain was measured. The results are shown in Table 2 below.

Strain division  After 2 days (cells / ml) /% reduction After 20 days (cells / ml) /% reduction Salmonella (SE)
Example 2 3545 ± 80/27 3240 ± 110/33 Comparative example 4825 ± 100 /- 6432 ± 120 / (33% increase) O-157
Example 2 3140 ± 90/31 2765 ± 105/39 Comparative example 4580 ± 120 /- 6020 ± 110 / (31% increase)

As can be seen from the results of Table 2, in the case of the comparative example without the addition of the lacquer extract, the number of strains increased with time, but in Example 2 with the addition of the lacquer extract, the number of strains decreased with time. .

From the above results, by adding the lacquer extract to the seasoning in the present invention, it can be expected to significantly increase the preservation by inhibiting the proliferation of microorganisms with a strong antimicrobial effect can be consumed for a long time moderately aged kochujang oysters.

Although the present invention has been described with reference to the embodiments, these are merely exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (5)

delete delete Salting early and washed and dried to prepare the oysters; A separation step of separating the oyster flesh from the oyster; Aging step of maturing the oyster meat in seasoning sauce containing red pepper paste and red ginseng; The salt of the oyster preparation stage is marinated in a sun salt mixed with the calcined shell powder obtained by calcining the shell, The washing of the oyster preparation stage is first washed with water and then washed twice with citron extract, The drying is a method of manufacturing red pepper paste oyster containing red ginseng, characterized in that it comprises a spraying process of spraying the yuzu extract in the early stage of drying. Salting early and washed and dried to prepare the oysters; A separation step of separating the oyster flesh from the oyster; Aging step of maturing the oyster meat in seasoning sauce containing red pepper paste and red ginseng; The seasoning sauce is 4 to 6 parts by weight of the red ginseng, 8 to 12 parts by weight of the fired shells pulverized by firing shells, 0.1 to 0.3 parts by weight of organic acid, 0.5 to 1.5 parts by weight of pepper Kochujang oyster production method containing red ginseng characterized in that the. According to claim 3, After the aging step, based on 100 parts by weight of the seasoning of the lacquer extract 4 to 10 parts by weight of the red ginseng containing Kochujang oyster production method characterized in that the additional mixing.