KR101314434B1 - Seasoning with jujube concentrate and japanese apricot concentrate and seasoned dried filefish thereof - Google Patents
Seasoning with jujube concentrate and japanese apricot concentrate and seasoned dried filefish thereof Download PDFInfo
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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Abstract
본 발명은 대추농축액과 매실농축액을 함유하는 쥐치포용 조미액 및 조미 쥐치포에 관한 것으로, 보다 구체적으로는 대추농축액, 매실농축액 및 키위액을 포함하여 제조됨으로써 기존의 쥐치포용 조미액에 비해 설탕의 사용을 줄이고, 인공보존료를 사용하지 않으면서, 쥐치포의 육질을 연화시켜 주는 쥐치포용 조미액과 이를 이용하여 제조함으로써 맛과, 영양 및 기호도를 현저하게 향상시킨 조미 쥐치포에 관한 것이다.
본 발명에 의한 쥐치포용 조미액은 천연재료인 대추와 매실 농축액을 혼합함으로써 설탕의 사용을 줄이고, 매실의 살균성능을 활용하여 인공보존료를 사용하지 않으면서 살균을 할 수 있을뿐만 아니라 어육의 육질을 분해시켜 주는 산이 풍부히 함유된 키위즙을 함께 포함시켜 쥐치포의 육질을 연화시키도록 하는 장점이 있으며, 본 발명에 의한 조미 쥐치포는 상기 쥐치포용 조미액을 이용하여 쥐치어육을 조미 및 숙성을 시킴으로써 맛과 영양 및 기호도가 현저하게 향상되었다는 다른 장점을 가지고 있다. The present invention relates to a seasoning solution for seasonings and seasoned rats containing jujube concentrate and plum concentrate, and more specifically, by using a jujube concentrate, plum concentrate and kiwi solution to reduce the use of sugar compared to the conventional seasoning solution for rats The present invention relates to seasonings for rats, which soften the meat quality of rats, without using artificial preservatives, and to seasonings, which are remarkably improved in taste, nutrition and palatability.
The seasoning solution for juvenile algae according to the present invention reduces the use of sugar by mixing the jujube and plum concentrate, which are natural ingredients, and utilizes the sterilizing ability of the plum to sterilize without using artificial preservatives, as well as to decompose the meat quality. It has the advantage of softening the meat quality of the rat larva by including the kiwi juice containing abundant acid to give, seasonings according to the present invention seasoning and aging of the larvae using the seasoning solution for the rat larvae taste and nutrition and Another advantage is that palatability is significantly improved.
Description
본 발명은 대추농축액과 매실농축액이 함유된 쥐치포용 조미액 및 조미 쥐치포에 관한 것으로, 보다 구체적으로 대추농축액과 매실농축액을 포함하여 제조됨으로써 기존의 쥐치포용 조미액에 비해 설탕의 사용을 줄이고, 인공보존료를 사용하지 않으면서, 쥐치포의 육질을 연화시켜 주는 쥐치포용 조미액과 이를 사용하여 조미를 시킴으로써 맛과, 영양 및 기호도를 현저하게 향상된 대추농축액과 매실농축액이 함유된 조미 쥐치포에 관한 것이다.
The present invention relates to a seasoning for seasonings and seasoned rats containing jujube concentrate and plum concentrate, and more specifically, prepared by including jujube concentrate and plum concentrate to reduce the use of sugar, and artificial preservatives compared to conventional seasonings for rat biloba It relates to a seasoning solution for rats, which softens the meat quality of rats without using it, and seasoned rats containing jujube concentrate and plum concentrate, which have significantly improved taste, nutrition and palatability by seasoning using the same.
어포는 생선을 저며서 양념하여 말린 포로서, 오래전부터 해산물을 햇볕에 말려 저장해두고 먹은 데서 유래된 음식이다. 이러한 어포를 만드는 방법은 다양하여 잡은 즉시 내장만 빼내고 그대로 말리거나 살만 발라서 말리는 방법, 얼리면서 말리는 방법, 소금간을 해서 말리는 방법, 쪄서 말리는 방법, 양념을 발라서 말리는 방법 등이 있다. 대개 문어·오징어는 그대로 말리고, 전복·조개류는 쪄서, 북어는 얼려서, 조기·대구 등은 소금간을 해서 말리며, 술안주나 밑반찬, 제사음식으로 많이 쓰이고 있다. Pohpo is a dried poultry made by stirring fish. It is a food derived from the dried seafood stored in the sun for a long time. There are a variety of ways to make these poems, and as soon as they are caught, they can be pulled out and dried as they are, or dried only with flesh, frozen and dried, dried with salt, dried and seasoned with spices. The octopus and squid are usually dried, the abalone and shellfish are steamed, the northern fish is frozen, and the early and cod are dried with salt, and they are often used as snacks, side dishes, or ritual foods.
특히 쥐치어로 만드는 쥐치포는, 장기간의 보관이 가능하고 유통이 편리하며 취식 또한 간편하다는 장점이 있어 그 선호도가 높고, 최근에는 쥐치포에 각종 양념류를 조미하여 구워서 소비자가 즉석에서 취식할수 있게 한 쥐치포도 개발되어 유통되고 있다. In particular, jujube made from jujube has the advantage that it can be stored for a long time, is convenient for distribution, and also easy to eat, and recently, jujubepo has been developed so that consumers can eat it immediately by seasoning and baking various seasonings. It is distributed.
이러한 쥐치포는, 포를 뜬 쥐치의 어육에 설탕과 소금, 조미료 등으로 버무린 후 여러 조각을 붙이는 공정을 거쳐 건조함으로써 제조되는 것이 일반적인 바, 방부효과를 위한 인공보존료가 첨가되고, 맛을 내고 육질을 연화시키기 위하여 설탕이 과량 첨가된다는 문제점이 있어 소비자의 불만이 고조되고 있는 실정이다.
These muchipo are generally manufactured by mixing them with sugar, salt, seasonings, etc., and then drying them through a process of attaching several pieces. There is a problem that excessive sugar is added to soften the situation is increasing consumer complaints.
이에, 본 발명자들은 이러한 인공보존료의 문제점과, 설탕의 과량 첨가되는 문제점을 해결하기 위하여, 본 발명은 맛과 영양을 더하면서도 방부효과가 있는 천연재료를 이용한 쥐치포용 조미액을 개발하고 본 발명을 완성하기에 이르렀다. Thus, the present inventors to solve the problem of artificial preservatives and the problem of excessive addition of sugar, the present invention is to develop the seasoning solution for rat gingipo using natural ingredients having a preservative effect while adding taste and nutrition and completed the present invention It came to the following.
따라서 본 발명의 목적은 대추농축액과 매실농축액을 함유한 쥐치포용 조미액을 제공하는 것을 목적으로 한다. Therefore, it is an object of the present invention to provide a seasoning solution for rats containing the jujube concentrate and plum concentrate.
또한 본 발명은 대추농축액과 매실농축액을 함유한 쥐치포용 조미액과 이를 이용하여 쥐치포를 제조함으로써 맛이 좋고 대추와 매실의 유효성분을 함유하고 있으며 어육조직이 연화되어 기존의 쥐치포에 비해 부드러운 식감을 느끼게 하는 조미 쥐치포를 제공함을 다른 목적으로 한다.
In addition, the present invention is prepared by using the jujube concentrate and jujube concentrate containing jujube concentrate and plum concentrate, and tastes good by containing the active ingredients of jujube and plum, and softened fish meat tissue to feel a soft texture than conventional ratchipo Another purpose is to provide seasoned mussels.
상기와 같은 목적을 달성하기 위한 본 발명의 일 양태로서, As an aspect of the present invention for achieving the above object,
본 발명은 대추 농축액 20~50중량%, 매실 농축액 10~20중량%, 식염 10~30중량%, 설탕 10~30중량% 및 L-글루타민산 나트륨 20~40중량%가 혼합되어 이루어진 것을 특징으로 하는 대추 농축액과 매실 농축액이 함유된 쥐치포용 조미액에 관한 것이다. The present invention is characterized in that the jujube concentrate 20-50% by weight, plum concentrate 10-20% by weight, salt 10-30% by weight, sugar 10-30% by weight and 20-40% by weight of sodium L- glutamate mixed The present invention relates to a seasoning solution for rats containing jujube concentrate and plum concentrate.
본 발명 조미액에 함유되는 재료 중 대추는, 당질과 아스코르브산이 풍부하고, 약용성분으로 각종 스테롤, 알카로이드, 사포닌, 비타민류, 유기산류, 아미노산류 등이 함유되어 있는 것으로 보고되어 있는 천연재료인 바, 농축액의 형태로 조미액에 포함됨으로써 설탕의 사용량을 줄이면서도 대추 특유의 향기와 단 맛을 더하여 줄 수 있게 된다. Jujube in the seasoning liquid of the present invention is a natural material that is rich in sugar and ascorbic acid and is reported to contain various sterols, alkaloids, saponins, vitamins, organic acids, amino acids, etc. as medicinal ingredients. It is included in the seasoning liquid in the form of a concentrated liquid, while reducing the amount of sugar used to add aroma and sweetness unique to jujube.
상기 대추 농축액은 깨끗이 세척하여 준비한 대추를 건조한 후, 대추 중량의 4~6배의 정제수를 혼합하고, 1~3시간 가열하여 제조된 것을 사용하는 것이 좋다.The jujube concentrate is washed and dried to prepare the jujube dried, 4 to 6 times the weight of jujube mixed with purified water, it is good to use the one prepared by heating for 1 to 3 hours.
또한 본 발명에 의한 쥐치포용 조미액에 함유되는 재료 중 매실은, 예로부터 해독, 만성설사, 소화, 혈변, 치질 및 구충 등의 약제로 이용되어 왔고, 피로회복, 간기능회복, 당뇨 개선, 항암작용 등 다양한 생리활성 효과를 나타내는 것으로 보고되어 있는 천연재료로써, 유기산 함량이 높고 식품 부패균주에 대한 항균력이 있어, 농축액의 형태로 조미액에 포함됨으로써 쥐치포의 부패, 변질을 방지하여 인공보존료를 첨가하지 않고도 방부효과를 가져오게 되며 설탕의 사용량을 줄이면서도 쥐치포의 육질을 연화시키고, 매실 특유의 맛과 영양을 더할 수 있게 된다.In addition, the plum contained in the seasoning solution for rat alveolar according to the present invention has been used as a drug such as detoxification, chronic diarrhea, digestion, bloody stool, hemorrhoids and hookworms from ancient times, fatigue recovery, liver function recovery, diabetes improvement, anticancer action It is a natural material that has been reported to show various physiological activity effects, and has high organic acid content and antimicrobial activity against food decaying strains, and is included in the seasoning liquid in the form of a concentrated liquid to prevent corruption and deterioration of rat gingiva without adding artificial preservatives. It will have an antiseptic effect, reduce the amount of sugar used, and soften the meat quality of the fish, and add the unique flavor and nutrition of plum.
상기 매실 농축액은 깨끗이 세척하여 준비한 매실을 건조한 후, 용기에 매실과 설탕을 1: 1~2의 중량비로 넣고 고루 혼합한 후, 밀봉하여 3~6개월을 숙성시켜 제조되는 것을 사용하는 것이 좋다.The plum concentrate is washed and dried plums prepared by washing, put the plum and sugar in a weight ratio of 1: 1 to 2 in a container, evenly mixed, it is good to use that produced by sealing and aged for 3 to 6 months.
바람직하게는 본 발명에 의한 대추농축액과 매실농축액이 함유되어 있는 쥐치포용 조미액은 상술한 성분만을 함유하고 있는 조미액 100중량부에 대해 키위액 10-20중량부를 더 함유하여 제조되는 것이 바람직하다. Preferably, jujube concentrate seasoning solution containing jujube concentrate and plum concentrate according to the present invention is preferably prepared by further containing 10-20 parts by weight of kiwi liquid to 100 parts by weight of seasoning solution containing only the above-mentioned ingredients.
키위는, 비타민 C, 비타민 E, 섬유질, 칼륨이 풍부하고, 변비예방효과, 항암효과, 면역력증강효과 등이 보고되어 있는 천연재료로써, 단백질 분해효소인 액티니딘이 함유되어 있어 소화를 돕고 고기의 육질을 부드럽게 하는 효과가 있는바, 키위액의 형태로 조미액에 포함됨으로써 쥐치포의 육질을 부드럽게 하고, 쥐치포에 부족한 비타민 C를 보충하는 등 키위의 맛과 영양을 더할 수 있게 된다.Kiwi is a natural ingredient rich in vitamin C, vitamin E, fiber, and potassium, and has been reported to prevent constipation, anti-cancer, and immune-enhancing effects. It has the effect of softening the meat quality, and it is included in the seasoning liquid in the form of kiwi liquid to soften the meat quality of the ratchipo and supplement the vitamin C lacked in the ratchipo, adding the taste and nutrition of the kiwi.
본 발명의 다른 양태로서, 본 발명에 의한 대추농축액과 매실농축액이 함유된 조미 쥐치포는 전술한 대추농축액과 매실농축액을 함유하는 쥐치포용 조미액과 미리 해동시킨 쥐치어육절편을 혼합하여 조미를 한 후 조미된 쥐치어육절편을 저온에서 숙성시킨 후 일정한 형태로 성형하고 이를 냉풍건조시켜 제조되는 것을 특징으로 한다. 이때, 대추농축액과 매실농축액을 함유하는 쥐치포용 조미액 10~20중량%와 해동하여 준비한 쥐치어육절편 80~90중량%의 비율로 혼합하여 조미되는 것이 바람직하다. 본 발명에 의한 쥐치포용 조미액이 10중량% 미만으로 혼합되는 경우에는 조미의 효과가 나타나지 않으며, 쥐치포용 조미액이 20중량%를 초과하는 경우에는 과다하게 조미가 되어 조미액의 맛이 너무 강하게 되어 쥐치어육 자체의 맛과 풍미를 잘 살릴 수 없고, 과다한 조미액으로 인하여 제조된 쥐치포가 끈적이게 되어 손에 묻는 등 먹기가 불편하며 상품성이 떨어지기 때문이다. In another embodiment of the present invention, seasoned rat chives containing the jujube concentrate and plum concentrate according to the present invention are seasoned by mixing the above-mentioned jujube concentrate and the seasoned jujube slices containing the plum concentrate and seasoned with jujube meat slices. After the aged jujube slices are aged at low temperature, they are molded into a predetermined form, and are then manufactured by cold-air drying. At this time, it is preferable to mix and season at a ratio of 80 to 90% by weight of jujube slices prepared by thawing with 10-20% by weight of seasoning solution for jujube containing jujube concentrate and plum concentrate. When the seasoning solution for rats according to the present invention is mixed at less than 10% by weight, the seasoning effect does not appear, and when the seasoning solution for rats exceeds 20% by weight, the seasoning solution is excessively seasoned so that the taste of the seasoning solution becomes too strong. The taste and flavor of its own can not be utilized well, due to the excessive seasoning liquid prepared to become sticky because it is inconvenient to eat, such as sticking to the hand and the commerciality is inferior.
한편, 쥐치어육절편을 해동시키는 작업은 수작업 또는 기계작업에 의하여 쥐치의 껍질을 벗기고 뼈, 가시 등을 제외한 쥐치살만을 발라내어 냉동하여 둔 것을 해동시키는 것을 말한다. 자연해동을 시키는 것이 가장 좋으며 봄, 가을, 겨울에는 상온에서 자연해동을 시키나, 자연해동을 시키기에는 상온 온도가 높은 여름에는 해동시간을 줄이고 해동 중 육질의 열화에 따른 선도저하와 해동과정 중 2차적인 오염을 방지한다는 측면에서 낮시간을 피해 밤 시간에 차가운 청정수로 충분히 적시어 신속히 해동을 하는 것이 바람직하다. 아울러, 조미 및 성형작업은 미리 해동되어 준비된 쥐치어육절편을 본 발명에 의한 쥐치포용 조미액으로 버무려 혼합하여 조미한 후 여러 조각을 붙여 쥐치포를 성형하여 냉동건조시켜 말린 후 쥐치포로 제조하게 된다. 본 발명에 의한 쥐치포용 조미액을 이용할 경우, 대추 농축액과 매실 농축액에 의하여 설탕의 함량이 적으면서도 단 맛을 충분히 가미하고 대추 농축액과 매실 농축액의 점성에 의하여 쥐치포의 성형을 용이하게 하고, 매실에 의한 살균효과 및 방부효과를 더할 수 있게 된다. 또한 냉풍건조를 시켜 최종적인 쥐치제품으로 만들게 되는데, 상기 쥐치포에 포함되어 있는 수분량이 전체 쥐치포 중량의 8% 이하가 될 때까지 수분을 제거하는 것이 좋다. 전통적인 자연건조방법보다는 냉풍 건조실에서 냉풍을 고르게 분사하여 15~20시간 건조시키는 것이 쥐치포의 건조 상태를 균일하게 할 수 있으므로 양질의 쥐치포를 제조할 수 있다는 장점이 있다.
On the other hand, the defrosting of the jujube meat slices means that the skin of the jujube by peeling by hand or mechanical work, and only by removing the bonefish excluding bones, thorns, etc. to thaw. It is best to do natural thawing, and to thaw at room temperature in spring, autumn, and winter.However, to defrost, in summer, when the temperature is high, the thawing time is reduced. In order to prevent the pollution, it is preferable to wet it quickly with cold clean water at night to avoid daytime and thaw quickly. In addition, seasoning and molding work is prepared by thawing pre-thawed slices of jujube meat prepared by mixing with seasoning solution for rat larva according to the present invention and then seasoned with various pieces to freeze-dried and dried to produce rat gingiva. In case of using the seasoning solution for juvenile algae according to the present invention, jujube concentrate and plum concentrate have a small amount of sugar and add a sweet taste, and the jujube concentrate and plum concentrate facilitate the molding of the rat vinegar by the viscosity of the jujube concentrate and the plum concentrate. Sterilization and antiseptic effect can be added. In addition, it is made by cold air drying to the final ratch products, it is good to remove the water until the amount of water contained in the ratchi to be less than 8% of the total ratchi weight. Drying the cold air evenly in a cold air drying room for 15 to 20 hours rather than the traditional natural drying method has the advantage that it is possible to produce a high quality rat quilt because the dry condition of the zippo can be uniform.
상술한 바와 같이, 본 발명의 쥐치포용 조미액은 천연재료인 대추, 매실, 키위를 이용하여 대추농축액, 매실농축액, 키위액의 형태로 포함함으로써 천연재료가 가지는 고유의 맛과 영양을 더하여 기호성을 현저하게 높이는 효과가 있고, 특히 대추농축액, 매실농축액에 의하여 설탕의 사용을 대폭 줄이게 되면서도 농축액의 점성과 당분에 의하여 쥐치포의 성형을 용이하게 하는 효과가 있다. 또한 매실 농축액은 쥐치포의 소화를 도울 뿐만 아니라, 쥐치포의 부패, 변질을 방지하여 인공보존료를 첨가하지 않고도 방부효과를 가져오며, 키위액은 쥐치포의 육질을 부드럽게 하여 과량의 설탕을 넣지 않고도 말랑말랑한 쥐치포를 제조할 수 있게 되고, 쥐치포의 소화를 보다 용이하게 할 수 있게 하는 효과를 가져오는 쥐치포용 조미액을 제공할 수 있게 된다.As described above, the glutinous seasoning solution of the present invention includes jujube, plum, and kiwi in the form of jujube concentrate, plum concentrate, and kiwi liquid to add taste and nutrition of natural ingredients, thereby remarkable palatability. In addition, the use of jujube concentrate, plum concentrate significantly reduces the use of sugar, but also has the effect of facilitating the formation of mussels by the viscosity and sugar of the concentrate. In addition, the plum concentrate not only helps the digestion of rats, but also prevents the decay and deterioration of the rats, resulting in an antiseptic effect without the addition of artificial preservatives.The kiwi solution softens the meat of the rats and makes them soft without adding excess sugar It will be possible to manufacture, it is possible to provide a seasoning solution for the rat larva that brings the effect of making digestion of the rat larva easier.
또한 본 발명은 상기 쥐치포용 조미액을 이용하여 쥐치포를 조미함으로써 조미 쥐치포를 제조하는 방법과 이에 의하여 제조되는 조미 쥐치포를 제공하는 효과가 있는 바, 특히 본 발명에 의하여 제조되는 조미 쥐치포는 육질이 부드럽고, 인공보존료가 첨가되지 않으며, 설탕의 사용을 줄이면서도 기호성을 현저하게 향상시킨 효과가 있다.
In addition, the present invention has an effect of providing a method for preparing seasoned rat gingival by seasoning the rat gingi using the seasoning solution for rat gingiva, and the seasoning rat gingival produced thereby, in particular, the seasoning rat gingival is soft in meat quality, Artificial preservatives are not added, and while reducing the use of sugar, it has an effect of significantly improving palatability.
이하, 본 발명을 실시예에 의하여 상세히 설명하나, 본 발명의 권리범위가 이에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited thereto.
<실시예 1> ≪ Example 1 >
1-1 대추농축액, 매실농축액 및 키위액을 포함하는 쥐치포용 조미액의 제조1-1 Preparation of seasoning solution for rats containing jujube concentrate, plum concentrate and kiwi juice
먼저, 대추를 깨끗이 씻어 물기가 없이 말린 후 대추와 물의 비율을 1:4정도로 하여 끓이고, 물이 줄어들면 끓는 물을 부어가며 대추가 물러질 때 까지 약 1시간 30분정도 끓여줌으로써 대추 농축액을 제조하였다.First, clean the jujube, dry it without water, and then boil the jujube and water at a ratio of about 1: 4, and when the water is reduced, pour boiling water and boil the jujube for about 1 hour and 30 minutes until the jujube is prepared. It was.
매실은 깨끗이 씻어 물기가 없이 말린 후 매실과 설탕의 비율을 1: 1.2정도로 하여 골고루 섞어 유리병에 담아 밀봉 후 100일 정도 숙성시킨 후, 매실이 쪼글쪼글하게 되었는지 확인한 후 매실을 건져내어 매실 농축액을 제조하였다. Wash the plums thoroughly and dry them without moisture. Mix the ratio of plum and sugar 1: 1.2 and mix them. Put them in a glass bottle and seal them. After aging for 100 days, check that the plums are shriveled. Prepared.
키위는 깨끗이 씻은 후 믹서기에 넣고 갈아줌으로써 키위액을 제조하였다. 이 때 키위는 껍질색깔이 윤기있는 갈색을 띠고 있고 약간 말랑말랑하며 고르게 생긴 것을 고르도록 한다. Kiwi was washed and then put into a blender to prepare a kiwi liquid. At this time, the kiwi has a glossy brown shell and is slightly soft and evenly shaped.
다음으로 상기 대추농축액 60g, 매실농축액 30g, 키위액 30g, 설탕 40g, 식염 40g, L-글루타민산나트륨 60g을 믹서기를 이용하여 혼합하여 쥐치포용 조미액을 제조하였다. Next, 60 g of the jujube concentrate, 30 g of plum concentrate, 30 g of kiwi juice, 40 g of sugar, 40 g of salt, and 60 g of sodium L-glutamate were mixed by using a blender to prepare a seasoning solution for rat blisters.
1-2 조미 쥐치포의 제조Preparation of 1-2 seasonings
쥐치의 껍질을 벗기고 살을 발라내고 냉동하여 준비된 쥐치 어육을 해동한 후, 쥐치 어육 900g과 상기 실시예 1-1에서 제조한 쥐치포용 조미액 100g을 부은 후 잘 버무려 혼합하여 조미하고, 성형틀을 이용하여 기계작업으로 쥐치포를 성형하고, 건조실에서 건조기 냉풍을 이용하여 수분함량이 8중량%가 되도록 건조시킴으로써 조미 쥐치포를 제조하였다.
Peel the flesh, apply the flesh and freeze the thawed fish prepared by thawing, pour 900 g of the fish and 900 g of seasoning solution for the fish larva prepared in Example 1-1 and mix well and seasoning, using a mold Was prepared by mechanical work, and dried seasonings were prepared by drying to dry the moisture content to 8% by weight using a cold air dryer in a drying room.
<비교예 1>≪ Comparative Example 1 &
1-1 매실농축액과 키위액을 포함하는 쥐치포용 조미액의 제조1-1 Preparation of seasoning solution for rat's alveoli containing plum concentrate and kiwi juice
상기 실시예 1-1의 방법에 의하여 조미액을 제조하되, 대추농축액을 포함시키지 않고, 매실농축액과 키위액을 포함하는 쥐치포용 조미액을 제조하였다. The seasoning liquid was prepared by the method of Example 1-1, but without the jujube concentrate, a seasoning solution for rat blisters containing plum concentrate and kiwi liquid was prepared.
1-2 조미 쥐치포의 제조Preparation of 1-2 seasonings
상기 실시예 1-2의 방법에 의하여 조미액을 제조하되, 상기 비교예 1-1에 의하여 제조한 매실농축액과 키위액을 포함하는 쥐치포용 조미액을 이용하여 조미 쥐치포를 제조하였다.
A seasoning solution was prepared by the method of Example 1-2, but seasoned rat gingiva was prepared using a seasoning solution for rat blisters comprising plum concentrate and kiwi liquid prepared in Comparative Example 1-1.
<비교예 2> Comparative Example 2
2-1 대추농축액과 키위액을 포함하는 쥐치포용 조미액의 제조2-1 Preparation of seasoning solution for rats containing jujube concentrate and kiwi juice
상기 실시예 1-1의 방법에 의하여 조미액을 제조하되, 매실농축액을 포함시키지 않고, 대추농축액과 키위액을 포함하는 쥐치포용 조미액을 제조하였다. The seasoning liquid was prepared by the method of Example 1-1, but the seasoning liquid for rat blister was prepared, which contained the jujube concentrate and the kiwi liquid.
2-2 조미 쥐치포의 제조2-2 Preparation of seasoned mussels
상기 실시예 1-2의 방법에 의하여 조미액을 제조하되, 상기 비교예 2-1에 의하여 제조한 대추농축액과 키위액을 포함하는 쥐치포용 조미액을 이용하여 조미 쥐치포를 제조하였다.
The seasoning solution was prepared by the method of Example 1-2, but the seasoning rat gingiva was prepared using the seasoning solution for rat alveolar containing jujube concentrate and kiwi liquid prepared in Comparative Example 2-1.
<비교예 3>≪ Comparative Example 3 &
3-1 대추농축액과 매실농축액을 포함하는 쥐치포용 조미액의 제조3-1 Preparation of seasoning solution for rats containing jujube concentrate and plum concentrate
상기 실시예 1-1의 방법에 의하여 조미액을 제조하되, 키위액을 포함시키지 않고, 대추농축액과 매실농축액을 포함하는 쥐치포용 조미액을 제조하였다. The seasoning solution was prepared by the method of Example 1-1, but the seasoning solution for rat gingival fluid containing jujube concentrate and plum concentrate was prepared without including kiwi juice.
3-2 조미 쥐치포의 제조3-2 Preparation of seasoned mussels
상기 실시예 1-2의 방법에 의하여 조미액을 제조하되, 상기 비교예 3-1에 의하여 제조한 대추농축액과 매실농축액을 포함하는 쥐치포용 조미액을 이용하여 조미 쥐치포를 제조하였다.
A seasoning solution was prepared by the method of Example 1-2, but seasoned rat gingiva was prepared by using a seasoning solution for rat gingiva comprising the jujube concentrate and the plum concentrate prepared in Comparative Example 3-1.
<비교예 4>≪ Comparative Example 4 &
4-1 종래 쥐치포용 조미액의 제조4-1 Preparation of Seasoning Solution for Conventional Rats
설탕 100g, 식염 40g, L-글루타민산나트륨 60g 및 솔비톨 40g을 믹서기에 넣고 혼합하여 줌으로써 대추농축액, 매실농축액 및 키위액을 포함하지 않는 종래 쥐치포용 조미액을 제조하였다. 100 g of sugar, 40 g of salt, 60 g of sodium L-glutamate, and 40 g of sorbitol were mixed in a blender to prepare a seasoning solution for conventional rat blisters containing no jujube concentrate, plum concentrate, and kiwi liquid.
4-2 조미 쥐치포의 제조4-2 Preparation of seasoned mussels
상기 실시예 1-2의 방법에 의하여 조미액을 제조하되, 상기 비교예 4-1에 의하여 제조한 종래의 쥐치포용 조미액을 이용하여 조미 쥐치포를 제조하였다.
A seasoning solution was prepared by the method of Example 1-2, but a seasoning rat gingiva was prepared using the conventional seasoning solution for rat gingiva prepared according to Comparative Example 4-1.
<실험예 1><Experimental Example 1>
실시예 1, 비교예 1~4에서 제조한 쥐치포에 대한 관능평가를 위하여, 20명의 평가원을 선정하여 단 맛의 정도, 쥐치포 육질의 부드러운 정도 및 전체적인 기호도를 평가하였다. 그 결과는 10점 평가법으로 나타내었다. For the sensory evaluation of the rat gingiva prepared in Example 1 and Comparative Examples 1 to 4, 20 evaluation members were selected to evaluate the degree of sweetness, the tenderness of the rat gingiva, and the overall acceptability. The result was shown by the 10-point evaluation method.
(1------------------------5-------------------------10)(1 ------------------------ 5 ----------------------- --10)
아주 나쁨 보 통 아주 좋음
Very bad Usually very good
기호도Overall
Likelihood
상기 표 1에서 확인할 수 있는 바와 같이, 대추농축액과 매실농축액 및 키위액을 포함하여 제조되는 본 발명의 조미 쥐치포의 경우(실시예 1) 대추와 매실에 의한 풍미가 가미되어 전체적인 기호도가 높게 평가되고, 특히 단 맛이 쥐치포와 잘 어우러지는 맛을 낸다는 평가가 있었고, 매실농축액과 키위액에 의하여 육질도 상대적으로 부드러워 전체적으로 맛과 식감이 조화롭다는 평가가 있었다. 대추농축액과 키위액을 포함한 조미액으로 제조된 조미 쥐치포의 경우(비교예 1)에는 달착지근한 감칠맛이 가미되어 맛은 좋으나 실시예 1에 비하여 육질의 연화정도는 조금 떨어지고, 매실농축액과 키위액을 포함한 조미액으로 제조된 조미 쥐치포의 경우(비교예 2)에는 단 맛이 적어서 전체적으로 기호도가 낮게 평가되었고, 대추농축액과 매실농축액을 포함하는 조미액으로 제조된 조미 쥐치포(비교예 3)의 경우에는 육질의 연화정도가 다소 낮게 평가되었다. As can be seen in Table 1, in the case of seasoning ratchipo of the present invention prepared by containing the jujube concentrate and plum concentrate and kiwi juice (Example 1), the flavor of the jujube and plum is added to the overall acceptability In particular, there was an evaluation that sweetness tastes well with muchipo, and the quality of plum is relatively soft by plum concentrate and kiwi juice. Seasoned ratchipo prepared with seasoning solution containing jujube concentrate and kiwi juice (Comparative Example 1) has a sweet taste and taste, but the softening degree of meat is slightly lower than that of Example 1, and seasoning solution containing plum concentrate and kiwi juice In the case of seasoned mussels prepared with (Comparative Example 2), the taste was low as a whole because of its low sweetness, and in the case of seasoned mussels (Comparative Example 3) prepared with seasoning liquid containing jujube concentrate and plum concentrate, Was somewhat undervalued.
한편, 대추농축액과 매실농축액을 포함하지 않는 통상의 방법으로 제조되는 조미 쥐치포의 경우(비교예 4)에는 설탕의 단 맛만 가미되어 감칠맛이 없고, 육질이 상대적으로 딱딱하여 전체적으로 기호도가 낮게 평가됨을 확인할 수 있었다.On the other hand, in the case of seasoning ratchipo prepared by the usual method that does not include jujube concentrate and plum concentrate (Comparative Example 4), only the sweetness of the sugar is added, there is no umami taste, the meat quality is relatively hard, so that the overall acceptance is low Could.
상기와 같은 관능평가의 결과로부터 대추농축액과 매실농축액 및 키위액을 포함하는 조미액을 이용하여 조미 쥐치포를 제조하는 경우가, 육질의 연화정도나 감칠맛이 있는 단 맛을 더하여 전체적인 기호도가 매우 향상됨을 확인할 수 있었다. From the results of the sensory evaluation as described above, when the seasoned rat gingival was prepared using the seasoning solution containing the jujube concentrate, the plum concentrate and the kiwi juice, the overall palatability was greatly improved by adding the softening degree or the sweet taste of the meat. Could.
Claims (6)
Kiwi per 100 parts by weight of seasoning solution consisting of 20-50% by weight of jujube concentrate, 10-20% by weight of plum concentrate, 10-30% by weight of salt, 10-30% by weight of sugar and 20-40% by weight of sodium L-glutamate Jujube concentrate seasoning solution containing jujube concentrate and plum concentrate, characterized in that the composition further comprises 10 to 20 parts by weight of juice.
상기 대추 농축액은 깨끗이 세척하여 준비한 대추를 건조한 후, 대추 중량의 4~6배의 정제수를 혼합하고, 1~3시간 가열하여 제조되는 것을 특징으로 하는 대추 농축액과 매실 농축액이 함유된 쥐치포용 조미액.The method of claim 1,
The jujube concentrate is dried and washed jujube prepared by drying, 4 ~ 6 times the weight of jujube mixed with purified water, jujube concentrate and plum concentrate seasoning solution containing 1 to 3 hours, characterized in that is prepared by heating.
상기 매실 농축액은 깨끗이 세척하여 준비한 매실을 건조한 후, 용기에 매실과 설탕을 1: 1~2의 중량비로 넣고 고루 혼합한 후, 밀봉하여 3~6개월을 숙성시켜 제조되는 것을 특징으로 하는 대추농축액과 매실농축액이 함유된 쥐치포용 조미액.The method of claim 1,
The plum concentrate is dried by washing the plum prepared by washing, put the plum and sugar in a weight ratio of 1: 1 to 2 evenly mixed, then sealed and jujube concentrate prepared by aging for 3 to 6 months Seasoning solution for rat roe containing fruit and plum concentrate.
The jujube concentrate prepared by any one of claims 1, 3 or 4 is mixed with the seasoning solution for juvenile algae containing the plum concentrate and the pre-thawed jujube slices. After seasoning at low temperature, the jujube concentrate and plum concentrate containing seasoning concentrate, characterized in that it is produced by molding in a predetermined form and cold-air dried.
대추농축액과 매실농축액을 함유하는 쥐치포용 조미액 10~20중량%와 해동하여 준비한 쥐치어육절편 80~90중량%의 비율로 혼합하여 조미되는 것을 특징으로 하는 대추농축액과 매실농축액이 함유된 조미 쥐치포.The method of claim 5,
Seasoned rat vinegar containing jujube concentrate and plum concentrate, characterized in that the mixture is seasoned by mixing at a ratio of 80 ~ 90% by weight jujube slices prepared by thawing and jujube concentrate containing jujube concentrate and plum concentrate.
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| KR100639357B1 (en) | 2005-06-15 | 2006-10-30 | 오천산업주식회사 | Dried and seasoned slices of fish and preparation thereof |
| KR20090120041A (en) * | 2008-05-19 | 2009-11-24 | 남희진 | Method for making spice source |
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| KR20010088780A (en) * | 2000-03-21 | 2001-09-28 | 조인순 | Manufacture method of season dried fish to contain the constituent of green tea extrative |
| KR100639357B1 (en) | 2005-06-15 | 2006-10-30 | 오천산업주식회사 | Dried and seasoned slices of fish and preparation thereof |
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