KR101413234B1 - A seafood soup use of Abalone shell and manufacturing method thereof - Google Patents

A seafood soup use of Abalone shell and manufacturing method thereof Download PDF

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KR101413234B1
KR101413234B1 KR1020110105792A KR20110105792A KR101413234B1 KR 101413234 B1 KR101413234 B1 KR 101413234B1 KR 1020110105792 A KR1020110105792 A KR 1020110105792A KR 20110105792 A KR20110105792 A KR 20110105792A KR 101413234 B1 KR101413234 B1 KR 101413234B1
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abalone
cooling
hours
concentrate
minutes
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KR20130041504A (en
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김종배
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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

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Abstract

본 발명은 전복 해물 육수의 제조 방법에 관한 것으로, 이러한 방법은 전복껍질을 가로 세로 2~3cm 크기로 분쇄하는 분쇄단계와; 분쇄된 전복껍질과, 식용식초를 7:3~3.5의 중량비로 혼합하고, 1~1.2시간 동안 숙성하는 숙성단계와; 상기 숙성단계에서 식용식초에 담근 전복껍질을 꺼낸 후에 90~95℃의 열판에서 20~25분간 볶는 소성단계와; 상기 소성단계에서 볶은 전복껍질을 추출기에 투입하고, 7~8시간 동안 추출기를 가동하여 전복농축액을 추출하는 추출단계와; 상기 추출단계에서 추출된 전복농축액을 상온에서 1~1.2시간 동안 냉각하는 제1냉각단계와; 상기 제1냉각단계에서 냉각된 상기 전복농축액과 다시마를 6:4~4.5의 중량비로 혼합하고, 120~125℃에서 90~95분간 가열하는 가열단계; 및 상기 가열단계 후에 고형의 다시마를 제거하고, 액상의 농축액을 상온에서 2~3시간 동안 냉각하여 전복해물 육수를 제조하는 제2냉각단계를 포함한다. 이와 같은 방법에 따라, 종래의 고기국물에 의하여 콜레스테롤 함유되는 되는 것을 최대한 억제하여 순환계 계통에 발명이 되는 것을 감소할 수 있고, 또한 칼슘과 미네랄이 풍부하게 함유되어 성인과 어린이에게도 유용하며, 또한 다양한 음식에 사용될 수 있는 효과가 발생하게 된다.The present invention relates to a method for producing an abalone seawater, comprising the steps of: crushing an abalone shell to a size of 2 to 3 cm in length and width; Aging in which the crushed abalone shell and the edible vinegar are mixed at a weight ratio of 7: 3 to 3.5 and aged for 1 to 1.2 hours; Baking the abalone husks soaked in the edible vinegar in the aging step and roasting them on a hot plate at 90 to 95 ° C for 20 to 25 minutes; An extracting step of adding the roasted abalone shell to the extractor in the baking step and extracting the abalone concentrate by operating the extractor for 7 to 8 hours; A first cooling step of cooling the abalone concentrate extracted at the extraction step at room temperature for 1 to 1.2 hours; A heating step of mixing the abalone concentrate cooled in the first cooling step with kelp at a weight ratio of 6: 4 to 4.5 and heating at 120 to 125 DEG C for 90 to 95 minutes; And a second cooling step of removing the solid tangle after the heating step and cooling the concentrated liquid of the liquid phase at room temperature for 2 to 3 hours to produce the overturned seawater. According to this method, it is possible to reduce the possibility of containing cholesterol by the conventional meat broth as much as possible and to reduce the invention of the circulatory system, and it is also rich in calcium and minerals, so that it is useful for adults and children, An effect that can be used for food is generated.

Description

전복 해물 육수 및 그의 제조 방법.{A seafood soup use of Abalone shell and manufacturing method thereof}Abalone seaweed and its production method. A seafood soup use of Abalone shell and manufacturing method.

본 발명은 전복 해물 육수에 관한 것으로, 더욱 상세하게는 각종 요리에 다양하게 사용할 수 있고, 특히 칼슘과 미네랄이 풍부하게 함유된 전복 해물 육수를 제공하는데 있다.The present invention relates to abalone seawater, and more particularly, to an abalone seawater that can be used in a variety of dishes, and in particular, contains abundant calcium and minerals.

일반적으로 육수는 주로 쇠고기나 돼지고기 등의 육류와 뼈를 장시간 삶은 것과 쇠고기 추출액에 약간의 향신료와 조미료를 첨가하여 혼합한 다음 냉각하여 사용되고 있다.In general, broth is mainly used for boiling meat and bones such as beef or pork for a long time, adding a little spice and seasoning to the beef extract, mixing and cooling.

그러나 이러한 육수는 맛을 증대하는데 기여를 하고 있으나, 고기국물에 의하여 콜레스테롤이 다량으로 함유되어 있어서, 건강에 좋지 않은 영향을 주게 되는 문제점이 있다.However, such broth contributes to increase the taste, but it contains a large amount of cholesterol due to the broth, which has a problem of adversely affecting the health.

따라서 본 발명은 상술한 바와 같은 문제점을 해결하기 위하여 창안한 것으로, 본 발명의 목적은 콜레스테롤 함유를 최대한 억제하고, 칼슘과 미네랄이 풍부하게 함유되어 있고 또한 다양한 음식에 사용될 수 있는 전복 해물 육수 및 그의 제조 방법을 제공하는데 있다.DISCLOSURE Technical Problem Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide an abalone seaweed soup that can contain cholesterol as much as possible, be rich in calcium and minerals, And a method of manufacturing the same.

이러한 상기 목적은 본 발명에 의해 달성되며, 본 발명의 일면에 따라, 전복 해물 육수의 제조 방법은, 전복껍질을 가로 세로 2~3cm 크기로 분쇄하는 분쇄단계와; 분쇄된 전복껍질과, 식용식초를 7:3~3.5의 중량비로 혼합하고, 1~1.2시간 동안 숙성하는 숙성단계와; 상기 숙성단계에서 식용식초에 담근 전복껍질을 꺼낸 후에 90~95℃의 열판에서 20~25분간 볶는 소성단계와; 상기 소성단계에서 볶은 전복껍질과 물을 혼합하여 추출기에 투입하고, 7~8시간 동안 추출기를 가동하여 전복농축액을 추출하는 추출단계와; 상기 추출단계에서 추출된 전복농축액을 상온에서 1~1.2시간 동안 냉각하는 제1냉각단계와; 상기 제1냉각단계에서 냉각된 상기 전복농축액과 다시마를 6:4~4.5의 중량비로 혼합하고, 120~125℃에서 90~95분간 가열하는 가열단계와; 상기 가열단계 후에 고형의 다시마를 제거하고, 액상의 농축액을 상온에서 2~3시간 동안 냉각하여 전복해물 육수를 제조하는 제2냉각단계; 및 상기 제2냉각단계 후에, 상기 전복해물 육수와 멸치, 새우, 버섯, 양파 및 황칠나무잎으로 이루어진 부재료를 7:3~3.5의 중량비로 중탕기에 투입하고, 120~125℃에서 90~95분간 중탕하는 중탕단계가 추가로 포함되는 되는 것을 특징으로 한다.According to an aspect of the present invention, there is provided a method for producing abalone seawater, comprising the steps of: crushing an abalone shell to a size of 2 to 3 cm in length; Aging in which the crushed abalone shell and the edible vinegar are mixed at a weight ratio of 7: 3 to 3.5 and aged for 1 to 1.2 hours; Baking the abalone husks soaked in the edible vinegar in the aging step and roasting them on a hot plate at 90 to 95 ° C for 20 to 25 minutes; An extracting step of mixing the roasted abalone shell and water in the firing step, adding the mixture to an extractor, and operating the extractor for 7 to 8 hours to extract the abalone concentrate; A first cooling step of cooling the abalone concentrate extracted at the extraction step at room temperature for 1 to 1.2 hours; A heating step of mixing the abalone concentrate cooled in the first cooling step with kelp at a weight ratio of 6: 4 to 4.5 and heating at 120 to 125 DEG C for 90 to 95 minutes; A second cooling step of removing the solid tangle after the heating step and cooling the concentrate of the liquid phase at room temperature for 2 to 3 hours to prepare the overturned seawater; And after the second cooling step, a supplementary material consisting of the above-described abalone seawater, anchovy, shrimp, mushroom, onion, and yellowtail leaf is added in a weight ratio of 7: 3~3.5 to a hot water bath and heated at 120~125 ° C. for 90~95 minutes And a hot water bath step is additionally included.

삭제delete

본 발명에 있어서, 상기 분쇄단계 후에, 분쇄된 전복껍질을 증류수로 세척한 후 건조하는 건조단계가 추가로 포함되는 것을 특징으로 한다.In the present invention, it is further characterized in that after the pulverization step, the pulverized abalone shell is washed with distilled water and then dried.

본 발명의 상기와 같은 구성에 따라, 종래의 고기국물에 의하여 콜레스테롤 함유되는 되는 것을 최대한 억제하여 순환계 계통에 발명이 되는 것을 감소할 수 있고, 또한 칼슘과 미네랄이 풍부하게 함유되어 성인과 어린이에게도 유용하며, 또한 다양한 음식에 사용될 수 있는 효과가 발생하게 된다.According to the above-described constitution of the present invention, it is possible to suppress the occurrence of cholesterol-containing by the conventional meat broth as much as possible and to reduce the invention in the circulatory system, and it is also rich in calcium and minerals, And can also be used in a variety of foods.

도 1은 본 발명의 일실시예에 따른 전복 해물 육수의 제조 공정도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process for producing an abalone seafood broth according to an embodiment of the present invention; FIG.

이하 첨부된 도면을 참조하여 본 발명에 의한 전복 해물 육수의 제조 방법을 설명한다.Hereinafter, a method for producing the abalone seawater according to the present invention will be described with reference to the accompanying drawings.

도 1은 본 발명의 일실시예에 따른 전복 해물 육수의 제조 공정도이다. 도면에 도시된 바와 같이, 먼저 전복껍질을 2x3cm 크기로 분쇄하는 분쇄단계(S10)가 진행된다. 상기 분쇄단계(S10)에서 분쇄된 전복껍질은 증류수로 깨끗하게 세척하고 건조하게 된다(S20).1 is a view illustrating a process for manufacturing an abalone seawater according to an embodiment of the present invention. As shown in the figure, the crushing step (S10) for crushing the abalone shell into 2x3 cm size is performed. The crushed abalone shell in the crushing step (S10) is cleaned with distilled water and dried (S20).

이와 같이 세척되고 건조된 전복껍질은 식용식초에 1시간 동안 담가두는데, 상기 전복껍질의 중량의 40~45%의 식용식초를 붓고 숙성시키게 된다. 즉 분쇄된 전복껍질과 식용식초를 7:3~3.5의 중량비로 혼합하고, 1~1.2시간 동안 숙성하는 숙성단계(S30)가 진행된다.The thus washed and dried abalone shells are immersed in edible vinegar for 1 hour, and 40 to 45% of the weight of the abalone shells is poured into edible vinegar and aged. That is, the pulverized abalone shell and the edible vinegar are mixed at a weight ratio of 7: 3 ~ 3.5 and aged for 1 ~ 1.2 hours (S30).

이와 같이 전복껍질이 식용식초에 의하여 숙성되면, 전복껍질을 꺼낸 후에 90℃의 열판에서 25분간 볶는 소성단계(S40)가 진행되고, 상기 소성단계(S40)에서 볶은 전복껍질과 물을 혼합하여 추출기에 투입하고, 7~8시간 동안 추출기를 가동하여 전복농축액을 추출하는 추출단계(S50)가 진행된다.When the abalone shells are aged by the edible vinegar, the abalone shells are taken out and then fired in a hot plate at 90 ° C for 25 minutes to carry out a firing step (S40). In the firing step (S40), roasted abalone shells and water are mixed, , And the extraction step (S50) for extracting the overturned concentrate is performed by operating the extractor for 7 to 8 hours.

이와 같이 추출된 전복농축액을 상온에서 1~1.2시간 동안 냉각하는 제1냉각단계(S60)가 진행되고, 상기 제1냉각단계(S60)에서 냉각된 상기 전복농축액과 다시마를 6:4의 중량비로 혼합하고, 120℃에서 90분간 가열하는 가열단계(S70)가 진행된다.A first cooling step (S60) for cooling the rolled abalone concentrate thus extracted at room temperature for 1 to 1.2 hours is performed. The abalone concentrate and kelp which are cooled in the first cooling step (S60) are mixed at a weight ratio of 6: 4 And the heating step (S70) for heating at 120 DEG C for 90 minutes is carried out.

상기 가열단계(S70) 후에 고형의 다시마를 제거하고, 액상의 농축액을 상온에서 2시간 동안 냉각하여 전복해물 육수를 제조하는 상기 제2냉각단계(S80)가 진행된다.After the heating step (S70), the solid tangle is removed, and the liquid concentrate is cooled at room temperature for 2 hours to proceed to the second cooling step (S80) for producing the overcooked broth.

그리고 상기 제2냉각단계(S80) 후에, 상기 전복해물 육수와 멸치, 새우, 버섯, 양파 및 황칠나무잎으로 이루어진 부재료를 7:3의 중량비로 중탕기에 투입하고, 120℃에서 90분간 중탕하는 중탕단계(S90)가 추가로 포함되는 되는 것이 바람직하다.After the second cooling step (S80), a supplementary material consisting of the above abalone seaweed, anchovy, shrimp, mushroom, onion, and yellowtail leaf was put into a hot water tank at a weight ratio of 7: 3, It is preferable that step S90 is further included.

이와 상기 중탕단계(S90)에서 중탕 된 육수는 건더기를 제거하고 냉각하여서 포장지에 밀봉 및 살균포장하여 완성되게 된다.In the water-bathing step (S90), the water-boiled water is cooled by removing the mackerel, sealed and sterilized and wrapped in a wrapping paper.

이상에서 설명한 것은 본 발명의 전복 해물 육수 및 그의 제조 방법을 실시하기 위한 하나의 실시예에 불과한 것으로서, 본 발명은 상기한 실시예에 한정되지 아니하고 이하의 특허청구범위에서 청구하는 바와 같이 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변경 실시가 가능한 범위까지 본 발명의 기술적 사상이 있다고 할 것이다.As described above, the present invention is not limited to the above-described embodiments, and it is to be understood that the present invention is not limited to the above-described embodiments, It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

S10: 분쇄단계, S20: 건조단계,
S30: 숙성단계, S40: 소성단계,
S50: 추출단계, S60: 제1냉각단계,
S70: 가열단계, S80: 제2냉각단계,
S90: 중탕단계S10: crushing step, S20: drying step,
S30: aging step, S40: baking step,
S50: Extraction step, S60: First cooling step,
S70: heating step, S80: second cooling step,
S90: bath step

Claims (4)

전복껍질을 가로 세로 2~3cm 크기로 분쇄하는 분쇄단계(S10);
분쇄된 전복껍질과, 식용식초를 7:3~3.5의 중량비로 혼합하고, 1~1.2시간 동안 숙성하는 숙성단계(S30);
상기 숙성단계(S30)에서 식용식초에 담근 전복껍질을 꺼낸 후에 90~95℃의 열판에서 20~25분간 볶는 소성단계(S40);
상기 소성단계(S40)에서 볶은 전복껍질과 물을 혼합하여 추출기에 투입하고, 7~8시간 동안 추출기를 가동하여 전복농축액을 추출하는 추출단계(S50);
상기 추출단계(S50)에서 추출된 전복농축액을 상온에서 1~1.2시간 동안 냉각하는 제1냉각단계(S60);
상기 제1냉각단계(S60)에서 냉각된 상기 전복농축액과 다시마를 6:4~4.5의 중량비로 혼합하고, 120~125℃에서 90~95분간 가열하는 가열단계(S70);
상기 가열단계(S70) 후에 고형의 다시마를 제거하고, 액상의 농축액을 상온에서 2~3시간 동안 냉각하여 전복해물 육수를 제조하는 제2냉각단계(S80); 및
상기 제2냉각단계(S80) 후에, 상기 전복해물 육수와 멸치, 새우, 버섯, 양파 및 황칠나무잎으로 이루어진 부재료를 7:3~3.5의 중량비로 중탕기에 투입하고, 120~125℃에서 90~95분간 중탕하는 중탕단계(S90)가 추가로 포함되는 되는 것을 특징으로 하는 전복 해물 육수의 제조 방법.A crushing step (S10) of crushing the abalone shell to a size of 2 to 3 cm in length and width;
Aging step (S30) in which the crushed abalone husks and edible vinegar are mixed at a weight ratio of 7: 3 to 3.5 and aged for 1 to 1.2 hours;
A sintering step (S40) in which the abalone husks soaked in edible vinegar are removed in the aging step (S30) and fried in a hot plate at 90 to 95 DEG C for 20 to 25 minutes;
An extraction step (S50) of mixing the roasted abalone shell and water in the sintering step (S40), adding the mixture to the extractor, and operating the extractor for 7 to 8 hours to extract the abalone concentrate;
A first cooling step (S60) of cooling the abalone concentrate extracted at the extraction step (S50) at room temperature for 1 to 1.2 hours;
A heating step (S70) of mixing the abalone concentrate cooled in the first cooling step (S60) with kelp at a weight ratio of 6: 4 to 4.5 and heating at 120 to 125 DEG C for 90 to 95 minutes;
A second cooling step (S80) of removing the solid tangle after the heating step (S70) and cooling the concentrate of the liquid phase at room temperature for 2 to 3 hours to produce the overcooked broth; And
After the second cooling step (S80), a supplementary material consisting of the above abalone seaweed, anchovy, shrimp, mushroom, onion, and yellowtail leaf is put into a hot water tank at a weight ratio of 7: 3 ~ 3.5, (S90) for 95 minutes, and further comprising a step (S90) for boiling water for 95 minutes. 삭제delete 제 1항에 있어서, 상기 분쇄단계(S10) 후에, 분쇄된 전복껍질을 증류수로 세척한 후 건조하는 건조단계(S20)가 추가로 포함되는 것을 특징으로 하는 전복 해물 육수의 제조 방법.The method of claim 1, further comprising, after the crushing step (S10), washing the crushed abalone with distilled water and drying (S20). 제 1항 또는 제 3항 중 어느 하나의 방법에 의하여 제조되는 것을 특징으로 하는 전복 해물 육수.






The abalone seawater produced by the method of any one of claims 1 to 3.






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KR20000031992A (en) * 1998-11-11 2000-06-05 이상수 Preparation method of sea foods broth
KR20110100788A (en) * 2010-03-05 2011-09-15 오무환 Maturing method for abalone using the abalone broth and soybean paste composition

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Publication number Priority date Publication date Assignee Title
KR20000031992A (en) * 1998-11-11 2000-06-05 이상수 Preparation method of sea foods broth
KR20110100788A (en) * 2010-03-05 2011-09-15 오무환 Maturing method for abalone using the abalone broth and soybean paste composition

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