KR101181716B1 - Salted seafood using abalone and the manufacturing method thereof - Google Patents
Salted seafood using abalone and the manufacturing method thereof Download PDFInfo
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- KR101181716B1 KR101181716B1 KR1020100056676A KR20100056676A KR101181716B1 KR 101181716 B1 KR101181716 B1 KR 101181716B1 KR 1020100056676 A KR1020100056676 A KR 1020100056676A KR 20100056676 A KR20100056676 A KR 20100056676A KR 101181716 B1 KR101181716 B1 KR 101181716B1
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- abalone
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 전복젓갈와 그 제조방법에 관한 것이다.
본 발명의 전복젓갈의 제조방법은, 전복을 정선한 후 분쇄한 다음, 이를 정제수에 넣은 후, 단백질분해효소를 첨가하여 효소분해시켜 전복효소분해물을 제조하는 제1공정과, 상기 제조한 전복효소분해물을 여과하여 전복엑기스를 분리해낸 후, 이를 농축하여 전복진액을 제조하는 제2공정과, 전복을 정선한 후, 전복의 살과 내장을 분리하는 제3공정과, 상기 분리해 둔 전복내장에 상기 제2공정에서 제조한 전복진액을 넣은 후, 염을 첨가한 다음 12 ~ 14℃에서 5 ~ 10 개월동안 숙성하여 전복젓갈을 제조하는 제4공정으로 구성된다.
본 발명에 의해, 영양성분이 우수하면서 면역 증강에 도움을 주는 전복을 이용함으로써 소금의 함량을 줄일 수 있음과 동시에 장기보관이 가능한 전복젓갈과 그 제조방법이 제공된다.The present invention relates to abalone salted fish and a manufacturing method thereof.
In the method of preparing abalone salt of the present invention, the first abalone enzyme preparation is prepared by crushing abalone and pulverizing it, and then putting it in purified water, followed by enzymatic digestion by adding protease, and the abalone enzyme prepared above. After filtration of the digested product to separate the abalone extract, the second step of preparing the abalone extract by concentrating the abalone extract, the third step of separating the flesh and internal organs of the abalone after selecting the abalone, and the separated abalone intestine After the abalone extract prepared in the second step is added, the salt is added and then aged for 4 to 10 months at 12 ~ 14 ℃ consists of a fourth step to produce abalone salted fish.
According to the present invention, by using abalone that is excellent in nutritional ingredients and helps to boost immunity, an abalone salted fish sauce and a method of manufacturing the same can be reduced and at the same time, the salt content can be reduced.
Description
본 발명은 전복젓갈과 그 제조방법에 관한 것으로서, 특히, 장기보관이 가능한 전복젓갈의 제조방법에 관한 것이다.The present invention relates to abalone salted fish and a method for manufacturing the same, and more particularly, to a method for producing abalone salted fish which can be stored for a long time.
젓갈은 어류, 패류, 어패류의 내장 등에 소금을 가하여 부패균의 번식을 억제하고, 어패류 자체의 효소와 외부 미생물의 효소작용으로 육질을 분해시킨 독특한 맛과 풍미의 발효식품 중에 하나이다.Salted fish is one of the unique flavors and flavors of fermented foods that adds salt to fish, shellfish and intestines to suppress the growth of decayed bacteria and decompose meat by the enzymatic action of fish and shellfish itself.
젓갈은 단백질 소화효소와 지방분해효소를 다량함유하고 있어서 쌀밥을 주식을 할 때 부족하기 쉬운 필수 아미노산을 보충해 준다. Salted fish contains large amounts of protein digestive enzymes and lipolytic enzymes, which supplement essential rice amino acids that are likely to be lacking when stocking rice.
또한, 식욕증진, 간 보호, 비타민B 보급에 좋은 음식이며, 예로부터 기호식품으로 조미료 및 김치의 재료로서 널리 식용되어 왔다.In addition, it is a good food for appetite promotion, liver protection, and vitamin B spread, and has been widely used as a seasoning and kimchi as a favorite food since ancient times.
해산물에 존재하는 단백질 분해 능력이 있는 자가소화 효소와 호염성 미생물의 단백질 분해 효소에 의해 분해되는 과정에서 원료의 비린내 등 불쾌한 냄새가 사라지며, 젓갈은 생선이나 조개류 또는 그 내장을 원료로 하기 때문에 단백질이 풍부한데 이들이 분해되어 글루탐산 핵산 물질과 휘발성 성분 등이 있어 젓갈 특유의 구수한 맛과 영양성을 높여주고 있다.Undegradable odors such as fishy smells of raw materials disappear in the process of decomposition by proteolytic enzymes that have proteolytic ability in seafood and proteolytic enzymes of basophilic microorganisms, and salted fish are made from fish, shellfish or internal organs. They are decomposed and contain glutamic acid and volatile components, which enhance the unique taste and nutrition of salted fish.
일반적인 젓갈류의 제조에서 숙성?발효공정은 수분과 단백질 함량이 높은 어패류의 근육 등에 식염 또는 식염과 곡류를 가하여 부패 변질을 억제하면서 일정 기간 염장시켜 육단백질 등 원료 중의 유기성분이 자가 소화효소 미생물의 작용을 받도록 함으로서 비린내가 제거되고 감칠맛이 나는 정미성분 등을 유리 생성시킴을 알 수 있다.The fermentation and fermentation process in general salted seafood is applied to the muscles of fish and shellfish with high moisture and protein content to prevent decay and decay by adding salt or salt and grains to the muscles of fish and shellfish. It can be seen that by receiving the fishy smell is removed and the taste and taste of the savory taste and glass.
이와 같은 젓갈류를 제조 원리에 따라 구분하면 주원료에 식염만을 침장원으로 하는 젓갈과 식염 및 곡류 등 부재료를 젓갈로 하는 식해로 구분할 수 있다. According to the manufacturing principle, such salted fish can be classified into salted salts containing salt only in the main raw material and salted salts such as salt and grains.
젓갈류는 식염만을 가하여 발효시키는 것으로서 염 함량이 높아 숙성발효 중 호염성 세균을 제외한 일반 세균의 발육증식이 저해되고, 육성분의 분해는 완숙기에 이를 때까지 계속 증가하는 경향을 보인다. Salted fermented salted salt is a high salt content, which inhibits growth of general bacteria except basophils during fermentation, and decomposition of meat components tends to increase until maturity.
그러나 식해류는 저염 조건에서 익힌 곡류 등과 함께 숙성되므로 숙성에 따른 다량의 유산 생성, 유산균과 효모의 대량증식 등의 유산균 발효의 특성을 갖으므로 대부분의 식해는 12주 동안에 완숙되며 1개월 이상 장기저장은 곤란하다.However, since seafood is matured with grains cooked under low salt conditions, it is characterized by fermentation of lactic acid bacteria such as a large amount of lactic acid production and mass growth of lactic acid bacteria and yeasts. Is difficult.
이처럼 젓갈류의 숙성, 발효는 염함량과 온도의 영향을 주로 받게 되는바 저염, 고온조건에서는 숙성발효가 매우 빠르게 진행된다. As the fermentation and fermentation of salted fish are mainly affected by salt content and temperature, fermentation proceeds very quickly under low salt and high temperature conditions.
따라서 기온이 높은 하절기에 담는 젓갈은 염함량을 높이 다던가 지하, 토굴, 저온 숙성고 등 일정한 저온조건에서 숙성시킴으로서 부패 변질을 억제하는데, 염함량이 낮은 제품일수록 저온 숙성이 필요성이 크다. Therefore, salted salted fish in the summer with high temperature suppresses deterioration and deterioration by fermenting at certain low-temperature conditions such as underground, crypt and low-temperature aging, and the lower the salt content, the higher the need for low-temperature aging.
따라서, 젓갈 보관시 장기보관이 어려워 적은 양을 제조하여 단기간에 섭취해야 하는 번거로움이 있다.Therefore, long-term storage is difficult when storage of salted fish has a hassle that has to be ingested in a short time to produce a small amount.
이에, 본 발명에서는 상기의 문제점들을 해결하기 위한 것으로, 전복을 사용하더라도 장기보관이 가능한 전복젓갈과 그 제조방법을 제공하려는 목적이 있다.Accordingly, the present invention is to solve the above problems, an object of the present invention is to provide an abalone salted fish and a method for manufacturing the abalone which can be stored long term.
본 발명의 전복젓갈의 제조방법은, 전복을 정선한 후 분쇄한 다음, 이를 정제수에 넣은 후, 단백질분해효소를 첨가하여 효소분해시켜 전복효소분해물을 제조하는 제1공정과, 상기 제조한 전복효소분해물을 여과하여 전복엑기스를 분리해낸 후, 이를 농축하여 전복진액을 제조하는 제2공정과, 전복을 정선한 후, 전복의 살과 내장을 분리하는 제3공정과, 상기 분리해 둔 전복내장에 상기 제2공정에서 제조한 전복진액을 넣은 후, 염을 첨가한 다음 12 ~ 14℃에서 5 ~ 10 개월동안 숙성하여 전복젓갈을 제조하는 제4공정으로 구성된다.In the method of preparing abalone salt of the present invention, the first abalone enzyme preparation is prepared by crushing abalone and pulverizing it, and then putting it in purified water, followed by enzymatic digestion by adding protease, and the abalone enzyme prepared above. After filtration of the digested product to separate the abalone extract, the second step of preparing the abalone extract by concentrating the abalone extract, the third step of separating the flesh and internal organs of the abalone after selecting the abalone, and the separated abalone intestine After the abalone extract prepared in the second step is added, the salt is added and then aged for 4 to 10 months at 12 ~ 14 ℃ consists of a fourth step to produce abalone salted fish.
상기 제1공정의 전복효소분해물 제조시, 단백질분해효소를 전복분쇄물 중량대비 0.5 ~ 1.0 중량%를 첨가한 다음, 60 ~ 70 ℃에서 1 ~ 4 시간동안 효소분해하는 것이 좋다.When preparing the abalone enzyme decomposition product of the first step, it is preferable to add proteolytic enzyme to 0.5 to 1.0% by weight relative to the weight of the abalone crushed powder, and then enzymatically decomposes at 60 to 70 ° C. for 1 to 4 hours.
상기 제4공정의 전복젓갈제조시, 조릿대진액, 키토산, 칼슘 중 선택된 1종이상을 더 첨가하여 제조하기도 한다.During the preparation of abalone salted seafood of the fourth step, it may be prepared by further adding at least one selected from scavenger essence, chitosan and calcium.
본 발명에 의해, 젓갈제조시 전복진액을 이용함으로써 소금량을 줄일 수 있으며 천연방부제 역할과 젓갈이 숙성하면서 발생되는 유해 곰팡이를 억제하여 불쾌한 냄새를 제거해 주어 장기간 저장이 가능한 전복젓갈 제조방법이 제공된다.According to the present invention, it is possible to reduce the amount of salt by using the abalone extract during the manufacturing of salted salt and to suppress the harmful fungi generated by the role of natural preservatives and fermented salted fish to remove the unpleasant odor is provided a method of manufacturing abalone salted salt can be stored for a long time .
또한, 전복진액 및 조릿대, 키토산 등이 가지고 있는 영양성분들이 상호 어우러져 상승효과를 유발시킴으로서 바쁜 현대인의 건강증진에 많은 도움을 줄 수 있는 기능물질을 함유하고 있는 면역 증강 활성을 함유하는 기능성 전복젓갈이 제공된다.In addition, functional abalone salt containing an immune enhancing activity containing functional substances that can greatly help the health of busy modern people by inducing synergistic effects by combining nutrients contained in abalone juice, stalk, chitosan, etc. Is provided.
도 1은 본 발명의 전복젓갈의 제조방법도.1 is a manufacturing method of abalone salted fish of the present invention.
본 발명은 젓갈류인 어패류를 원료로 하는 여러 종류의 미생물과 효소작용에 의한 전통발효식품으로 한국인의 식생활에 중요한 위치를 차지하고 있는 젓갈을 활전복 상태에서 장기간 보존 가능하게 함과 동시에 지속적인 섭취로 면역기능에 도움을 주고자 발명한 면역 증강 활성을 가지는 전복젓갈의 제조방법에 관한 것이다.
The present invention is a traditional fermented food by various kinds of microorganisms and enzymatic reactions of fish and shellfish, which is a raw fish, which is an important function in Korean's diet. The present invention relates to a method of preparing abalone salted fish having an immune enhancing activity.
본 발명의 전복젓갈의 제조방법을 설명하면 다음과 같다.Referring to the manufacturing method of the abalone salted fish of the present invention as follows.
1) 제1공정 : 전복효소분해물 제조1) Step 1: Preparation of abalone enzyme digest
전복을 정선한 후 분쇄한 다음, 이를 정제수에 넣은 후, 단백질분해효소를 첨가하여 효소분해시켜 전복효소분해물을 제조한다.After selecting abalone and pulverizing, and then put it in purified water, the enzyme is digested by the addition of protease to prepare the abalone enzyme digest.
이때, 정제수는 전복분쇄물 중량을 기준으로 2 ~ 3배정도 넣는 것이 좋다.At this time, the purified water is good to put about 2 to 3 times the weight of the abalone crushed.
또한, 단백질분해효소는 상기 제조한 전복분쇄물 중량대비 0.5 ~ 1.0 중량%를 첨가한 다음, 60 ~ 70 ℃에서 1 ~ 4 시간동안 효소분해하여 전복효소분해물을 제조하는 것이 좋다.In addition, the protease is added to 0.5 ~ 1.0% by weight relative to the weight of the prepared abalone pulverulent, it is preferable to produce the abalone enzyme digestion by enzymatic degradation at 60 ~ 70 ℃ for 1 to 4 hours.
이때, 단백질분해효소로 Acalase, Neutrase, Protamex, Flavourzyme 중 선택된 1종을 사용한다.
At this time, one selected from Acalase, Neutrase, Protamex, and Flavorzyme is used as a protease.
2) 제2공정 : 전복진액 제조2nd step: abalone juice preparation
상기 제조한 전복효소분해물을 여과하여 전복엑기스를 분리해낸 후, 이를 농축하여 전복진액을 제조한다.After filtering the prepared abalone enzymatic digestion to separate the abalone extract, and concentrated to prepare the abalone extract.
이때, 70 ~ 80 ℃에서 농축하는 것이 좋다.
At this time, it is good to concentrate at 70 ~ 80 ℃.
3) 제3공정 : 전복내장 준비3) Step 3: Preparing Abalone
전복은 먼저 살균단계를 거친 후, 이를 세척한 다음 전복을 패각과 분리한 후, 전복 살과 내장을 분리해서 준비한다.Abalone is first sterilized, washed and then the abalone is separated from the shell, then the abalone flesh and internal organs are prepared separately.
여기서 전복(全鰒, abalone)은 단백질과 비타민이 풍부하여, 옛부터 고급 수산물로 취급되었는데, 피부미용, 자양강장, 산후조리, 허약체질 등에 탁월한 효능이 있으며, 아연은 혈당을 낮추고 중금속인 납을 몸 밖으로 배출시키는 데도 유용한 것으로 알려져 있으며, 특히 시신경의 피로에 뛰어난 효능을 발휘한다고 알려져 있다.
Abalone is rich in protein and vitamins and has been treated as a high-grade seafood since ancient times. It has excellent effects on skin care, nourishing tonic, postpartum cooking, weak constitution, and zinc lowers blood sugar and leads to heavy metals. It is also known to be useful for excretion outside the body, and is known to be particularly effective for fatigue of the optic nerve.
4) 제4공정 : 전복젓갈 제조4th step: abalone salted fish production
상기 분리해 둔 전복내장에 상기 제2공정에서 제조한 전복진액을 넣은 후, 염을 첨가한 다음 12 ~ 14℃에서 5 ~ 10 개월동안 숙성하여 전복젓갈을 제조한다.After adding the abalone juice prepared in the second step to the isolated abalone viscera, salt is added and then aged at 12 to 14 ° C. for 5 to 10 months to prepare abalone sauce.
또한, 상기 전복젓갈 제조시 조릿대진액, 키토산, 칼슘 중 선택된 1종 이상을 더 첨가하여 제조하기도 한다.In addition, during the preparation of the abalone salted fish may be prepared by further adding one or more selected from scavenger extract, chitosan, calcium.
여기서 조릿대진액은 상기 전복진액과 같은 방법으로 제조한다.Here, the simmered juice is prepared in the same manner as the abalone juice.
조릿대(Sasa borealis)는 여러 가지 생리활성기능을 지니고 있는 것이 일반적으로 검증되고 있으며 알칼리성이 강하므로 산성체질을 알칼리성 체질로 바꾸는 데에도 큰 도움이 된다. Sasa borealis ) is generally proven to have a variety of physiologically active functions and because of its high alkalinity, it is also helpful in converting acidic to alkaline.
조릿대는 크실로즈, 아리비노즈, 클루코즈, 만노즈, 갈락토즈 같은 다당류와 아스파라긴산, 글루타민산, 셀린, 트레아닌프로린, 알라닌치스테인 등의 아미노산이 많이 들어 있다.이 밖에 지방, 칼슘, 규산, 비타민 B1과 K도 풍부하게 들어 있다.Poultry is rich in amino acids such as polysaccharides such as xylose, aribinose, glucose, mannose, and galactose and aspartic acid, glutamic acid, seline, threninproline, and alaninechisteine. It is also rich in B1 and K.
키토산(Chitosan)은 갑류에 함유되어 있는 키틴을 인체에 흡수가 쉽도록 가공한 새로운 물질로써, 체내에 과잉된 유해 콜레스테롤을 흡착, 배설하는 역할 즉 탈콜레스테롤 작용을 하며, 암 세포의 증식을 억제하는 항암 작용을 하며, 혈압 상승 억제 작용 및 장내의 유효 세균을 증식시키고 세포를 활성화시키는 등의 여러가지 효능을 갖고 있다.Chitosan (Chitosan) is a new substance that is easily absorbed by the human body of chitin, which absorbs and excretes excess harmful cholesterol, which acts as a decholesterol and inhibits the growth of cancer cells. It has an anticancer effect and has various effects such as inhibiting blood pressure increase and proliferating effective bacteria in the intestine and activating cells.
이러한 조릿대진액과 키토산, 칼슘은 전복진액 중량대비 5 ~ 10 중량 %를 첨가하는 것이 좋다.
It is good to add 5 to 10% by weight of the jindaedae juice, chitosan, calcium compared to the abalone juice.
상기와 같이 제조된 전복젓갈에 슬라이스한 활전복 및 냉동전복살을 곁들여서 함께 섭취하기도 하며, 다시마, 무, 파, 마늘, 고춧가루, 참기름, 깨, 고추, 양파, 파프리카, 사과, 배, 생강, 매실, 잣, 호두, 땅콩, 함초, 톳, 아스파라거스 중 선택된 1종 이상을 상기 전복젓갈과 혼합하여 맛과 향을 더 증진시킨 전복젓갈을 제조하기도 한다.
In addition to the sliced live abalone and frozen abalone meat in abalone salted seafood prepared as described above, kelp, radish, green onion, garlic, red pepper powder, sesame oil, sesame seeds, pepper, onion, paprika, apple, pear, ginger, plum , Pine nuts, walnuts, peanuts, nachos, 톳, asparagus selected by mixing one or more of the abalone salted fish may be prepared to further enhance the taste and aroma.
이하, 실시예와 실험예를 통하여 본 발명에 대해 상세하게 설명하나, 이들이 본 발명의 범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples, but these do not limit the scope of the present invention.
<실시예 1> 본 발명의 전복젓갈1 제조Example 1 Preparation of Abalone Salted Fish 1 of the Present Invention
1. 전복진액 제조1. Preparation of abalone juice
전복을 먼저 살균한 후, 이를 세척한 다음 전복을 패각과 분리해서 준비해두었다.The abalone was sterilized first and then washed, and then the abalone was prepared separately from the shell.
이렇게 준비된 전복을 분쇄기를 이용하여 분쇄하여 전복분쇄물을 제조한 후, 여기에 전복분쇄물 중량의 2배정도의 정제수를 넣은 후, 전복분쇄물 중량을 기준으로 단백질분해효소(Protease) 0.8 %를 첨가한 다음 효소반응기에서 63 ℃에서 2시간동안 효소분해하여 전복효소분해물을 제조하였다.The prepared abalone was pulverized using a grinder to prepare abalone crushed powder, and then, purified water having about twice the weight of abalone crushed powder was added thereto, and 0.8% protease was added based on the abalone crushed powder weight. Then, an enzyme digestion enzyme was prepared by enzymatic digestion at 63 ° C. for 2 hours.
이렇게 제조된 전복효소분해물을 200 mesh망을 통해 여과하여 전복엑기스를 분리해낸 후, 이 엑기스를 70℃에서 진공저온농축하여 전복진액을 제조하였다.The abalone enzyme digest thus prepared was filtered through a 200 mesh network to separate abalone extract, and the extract was then vacuum concentrated at 70 ° C. to prepare abalone extract.
2.전복젓갈 제조2. Abalone salted fish manufacturing
전복을 먼저 살균한 후, 이를 세척한 다음 전복을 패각과 분리한 후 분리된 전복을 내장과 살로 분리하였다.The abalone was sterilized first, and then washed, and then the abalone was separated from the shell and the separated abalone was separated into viscera and flesh.
분리된 전복내장(게우)를 마쇄한 후, 마쇄한 전복내장 70.7 g에 상기 제조된 전복진액 10.8 g을 넣은 후, 천일염 11.5 g을 넣은 다음 14 ℃에서 6개월동안 숙성하여 본 발명인 전복젓갈1을 제조하였다.
After grinding the separated abalone intestine (crab), 10.8 g of the prepared abalone solution was added to 70.7 g of the abalone intestine, and then 11.5 g of sun-dried salt, followed by aging at 14 ° C. for 6 months, to thereby abbreviate abalone 1 Prepared.
<실시예 2> 본 발명의 전복젓갈2 제조Example 2 Preparation of Abalone Salted Fish 2 of the Present Invention
상기 실시예1과 같은방법으로 제조하되, 조릿대진액(상기 실시예1의 전복진액과 같은방법으로 제조됨) 7 g을 더 첨가하여 본 발명인 전복젓갈2를 제조하였다.
Prepared in the same manner as in Example 1, 7 g of boiled Daejin juice (prepared in the same manner as the abalone juice of Example 1) was added to prepare an abalone salted fish 2 of the present invention.
<실시예 3> 본 발명의 전복젓갈3 제조Example 3 Preparation of Abalone Salted Fish 3 of the Present Invention
상기 실시예 1과 같은 방법으로 제조하되, 키토산 7 g을 더 첨가하여 본 발명인 전복젓갈3을 제조하였다.
Prepared in the same manner as in Example 1, 7 g of chitosan was further added to prepare the abalone salted fish 3 of the present invention.
<실시예 4> 본 발명의 전복젓갈4 제조Example 4 Preparation of Abalone Salted Fish 4 of the Present Invention
상기 실시예 1과 같은 방법으로 제조하되, 칼슘 7 g을 더 첨가하여 본 발명인 전복젓갈4를 제조하였다.
Prepared in the same manner as in Example 1, 7 g of calcium was further added to prepare the abalone salted fish 4 of the present invention.
<실시예 5> 본 발명의 전복젓갈5 제조Example 5 Preparation of Abalone Salted Fish 5 of the Present Invention
상기 실시예 1과 같은 방법으로 제조하되, 슬라이스한 전복 7 g을 더 첨가하여 본 발명인 전복젓갈5를 제조하였다.
Prepared in the same manner as in Example 1, 7 g of sliced abalone was added to prepare an abalone salted fish 5 of the present invention.
<비교예 1> 전복젓갈 제조Comparative Example 1 Preparation of Abalone Salted Fish
전복을 먼저 살균한 후, 이를 세척한 다음 전복을 패각과 분리한 후 분리된 전복을 내장과 살로 분리하였다.The abalone was sterilized first, and then washed, and then the abalone was separated from the shell and the separated abalone was separated into viscera and flesh.
분리된 전복내장(게우)를 마쇄한 후, 마쇄한 전복내장 70.7 g에 전복 10.8 g을 넣은 후, 천일염 11.5 g을 넣은 다음 14 ℃에서 6개월동안 숙성하여 전복젓갈을 제조하였다.
After crushing the separated abalone intestine (crab), 10.8 g of abalone was added to 70.7 g of the abalone intestine, and then 11.5 g of sun salt was added and then aged at 14 ° C. for 6 months to prepare abalone sauce.
<실험예 1> 관능검사 평가1Experimental Example 1 Sensory Evaluation Evaluation 1
상기와 같이 제조된 본 발명인 실시예 1,2,3,4의 전복젓갈 1,2,3,4와 비교예1의 젓갈을 대상으로 관능검사를 실시하였다.The sensory test was performed on the abalone salts 1,2,3,4 and the salted fish of Comparative Example 1 of Examples 1, 2, 3, and 4 of the present invention prepared as described above.
맛, 향, 기호도로 구분하여 10점 평가법으로 나타내었다. The taste, aroma, and preference were divided by the 10-point evaluation method.
본 실험은 각 10명의 식품관련전문가, 일반인 모집단을 선정하여 맛, 향, 기호도를 평가하였다(관능검사 수치: 10 아주 좋음, 0 아주 나쁨).In this experiment, 10 food experts and the general population were selected to evaluate taste, aroma, and palatability (Sensory Test Value: 10 Very Good, 0 Very Bad).
그 결과, 아래의 표 1과 같이 나타났다.As a result, it is shown in Table 1 below.
상기 표 1에서 알 수 있듯이, 비교예 1에서는 장기간 젓갈이 숙성하면서 유해 곰팡이가 발생되며, 이로인해 불쾌한 냄새가 나 맛과 향이 전반적으로 낮게 평가됨을 확인하였다.As can be seen in Table 1, in Comparative Example 1, harmful mold is generated while fermenting long-term salted fermentation, thereby confirming that an unpleasant smell or taste and aroma are generally low.
반면, 본 발명인 실시예 1 내지 5의 전복젓갈의 맛, 향, 기호도가 모두 유의한 것으로 나타남을 확인하였다.On the other hand, it was confirmed that the taste, aroma, and palatability of abalone salted fish of Examples 1 to 5 of the present invention were all significant.
설명하면, 본 발명인 실시예 1의 전복젓갈은 전복진액을 이용함으로써 소금량을 줄일 수 있으며 장기간 젓갈이 숙성하여도 발생되는 유해 곰팡이가 없어 불쾌한 냄새가 나지 않으면서, 특히 실시예 5의 전복살을 함께 곁들이면서 전복 그대로 의 씹히는 감이 잘 느껴져 전반적으로 높게 평가됨을 확인하였다.In detail, the abalone salted fish of Example 1 of the present invention can reduce the amount of salt by using the abalone extract, and there is no harmful mold generated even when the salted fish is aged for a long period of time, without causing an unpleasant smell, especially the abalone meat of Example 5 While serving together, I felt the chewy feeling of abalone as it was.
또한, 실시예2, 3, 4의 전복젓갈에서는 이미 인체에 유익한 성분들을 다량 함유하고 있다고 알려진 조릿대와 키토산, 칼슘을 추가로 첨가됨으로써 소비자들의 선호도가 더욱더 높게 나타남을 확인하였다.In addition, the abalone salt of Examples 2, 3, and 4 was confirmed that the consumer's preference is shown to be higher by additionally adding a stalk, chitosan, and calcium, which are already known to contain a large amount of beneficial ingredients for the human body.
Claims (8)
상기 제조한 전복효소분해물을 여과하여 전복엑기스를 분리해낸 후, 이를 농축하여 전복진액을 제조하는 제2공정,
전복을 정선한 후, 전복의 살과 내장을 분리하는 제3공정,
상기 분리해 둔 전복내장에 상기 제2공정에서 제조한 전복진액을 넣은 후, 염을 첨가한 다음 12 ~ 14℃에서 5 ~ 10 개월동안 숙성하여 전복젓갈을 제조하는 제4공정으로 구성된,
전복젓갈의 제조방법.The first step of selecting abalone and pulverizing, and then putting it in purified water, followed by enzymatic digestion by adding proteolytic enzymes, to prepare abalone enzyme decomposition products,
A second step of preparing abalone extract by filtration of the prepared abalone enzyme digestion to separate abalone extract, and then concentrating the abalone extract;
After selecting abalone, the third step of separating the abalone flesh and gut,
After the abalone essence prepared in the second step into the separated abalone viscera, and added with salt, and then aged for 5 to 10 months at 12 ~ 14 ℃ consisting of a fourth abalone salt,
Method of manufacturing abalone salted fish.
상기 제1공정의 전복효소분해물 제조시, 단백질분해효소를 전복분쇄물 중량대비 0.5 ~ 1.0 중량%를 첨가한 다음, 60 ~ 70 ℃에서 1 ~ 4 시간동안 효소분해하는 것을 특징으로 하는,
전복젓갈의 제조방법.The method of claim 1,
When preparing the abalone enzyme decomposition product of the first step, the proteolytic enzyme is added to 0.5 ~ 1.0% by weight relative to the weight of the abalone crushed, and then characterized in that the enzyme decomposition for 1 to 4 hours at 60 ~ 70 ℃,
Method of manufacturing abalone salted fish.
상기 제4공정의 전복젓갈제조시, 조릿대진액, 키토산, 칼슘 중 선택된 1종이상을 더 첨가하여 제조하는 것을 특징으로 하는,
전복젓갈의 제조방법.The method of claim 1,
When manufacturing the abalone salted fish of the fourth step, characterized in that the production by adding at least one selected from scavenger extract, chitosan, calcium,
Method of manufacturing abalone salted fish.
전복젓갈.Prepared by breaking down abalone with proteolytic enzymes in the abalone internal organs, after filtration and concentration of the filtered extract prepared by adding abalone extract and salt,
Abalone.
상기 전복진액은 상기 전복내장 중량대비 10 ~ 20 중량 %를 넣어 제조됨을 특징으로 하는,
전복젓갈.The method of claim 4, wherein
The abalone extract is characterized in that it is prepared by putting 10 to 20% by weight relative to the weight of the abalone intestine,
Abalone.
상기 염은 상기 전복내장 중량대비 10 ~ 15 중량 %를 넣어 제조됨을 특징으로 하는,
전복젓갈.The method of claim 4, wherein
The salt is prepared by putting 10 to 15% by weight relative to the weight of the abalone intestine,
Abalone.
조릿대진액, 키토산, 칼슘 중 선택된 1종이상이 전복진액 중량대비 5 ~ 10 중량% 더 첨가하여 제조됨을 특징으로 하는,
전복젓갈.The method of claim 4, wherein
Characterized in that the at least one selected from jinjidaejinji, chitosan, calcium is prepared by adding 5 to 10% by weight more than the weight of abalone juice,
Abalone.
슬라이스한 활전복 및 냉동전복살, 다시마, 무, 파, 마늘, 고춧가루, 참기름, 깨, 고추, 양파, 파프리카, 사과, 배, 생강, 매실, 잣, 호두, 땅콩, 함초, 톳, 아스파라거스 중 선택된 1종 이상을 더 혼합하여 제조됨을 특징으로 하는,
전복젓갈.In abalone salted seafood prepared in claim 4,
Sliced live abalone and frozen abalone, kelp, radish, green onion, garlic, red pepper powder, sesame oil, sesame seeds, red pepper, onion, paprika, apple, pear, ginger, plum, pine nut, walnut, peanut, seaweed, 톳, asparagus Characterized in that it is prepared by mixing more than one kind,
Abalone.
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