KR101505905B1 - Seasoning Using Sea squirt And Process for Preparation Thereof - Google Patents
Seasoning Using Sea squirt And Process for Preparation Thereof Download PDFInfo
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- KR101505905B1 KR101505905B1 KR1020120139988A KR20120139988A KR101505905B1 KR 101505905 B1 KR101505905 B1 KR 101505905B1 KR 1020120139988 A KR1020120139988 A KR 1020120139988A KR 20120139988 A KR20120139988 A KR 20120139988A KR 101505905 B1 KR101505905 B1 KR 101505905B1
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 35
- 241000251555 Tunicata Species 0.000 title claims description 15
- 238000000034 method Methods 0.000 title abstract description 11
- 238000002360 preparation method Methods 0.000 title description 3
- 235000013305 food Nutrition 0.000 claims abstract description 27
- 241000257465 Echinoidea Species 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 12
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000004347 Perilla Nutrition 0.000 claims abstract description 8
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 13
- 235000019640 taste Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 7
- 210000003195 fascia Anatomy 0.000 claims description 6
- 210000001099 axilla Anatomy 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 235000010755 mineral Nutrition 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 241001474374 Blennius Species 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 235000019643 salty taste Nutrition 0.000 description 6
- 239000002435 venom Substances 0.000 description 5
- 210000001048 venom Anatomy 0.000 description 5
- 231100000611 venom Toxicity 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 210000001835 viscera Anatomy 0.000 description 4
- 235000019604 hot taste sensations Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000555745 Sciuridae Species 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Classifications
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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
-
- 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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 멍게를 이용한 조미료 및 그 제조방법에 관한 것으로, 보다 상세하게는 멍게의 껍질을 건조시켜 제조된 분말가루를 조미료에 첨가하여 음식물에 독특한 향과 풍미를 느낄 수 있도록 하는 멍게를 이용한 조미료 및 그 제조방법에 관한 것이다.
이러한 본 발명에 따르면, 멍게에서 식용이 되는 근막과 내장이 제거된 멍게껍질이 일정온도 및 시간 동안 건조된 후 건생강, 건마늘, 건고추, 볶은들깨, 향신유, 볶은소금 등이 일정비율로 혼합된 부가재료에 상기 멍게껍질이 첨가된 후 분쇄되어 조미료가 제조됨에 따라 이를 통해 음식물에 독특한 향과 풍미를 느낄 수 있도록 함과 동시에 멍게껍질에 함유된 식이섬유 및 미네랄을 이용해 각종 성인병을 예방할 수 있는 효과가 있다.The present invention relates to a seasoning and a method for preparing the same, and more particularly, to a seasoning and a method for preparing the seasoning using the sea urchin, which is capable of imparting a unique flavor and flavor to the food by adding the powder prepared by drying the shell of the sea urchin And a manufacturing method thereof.
According to the present invention, after the fimbriae and edible fimbriae, which are edible in the sea weed, are dried at a predetermined temperature and for a certain period of time, the dried ginger, dried garlic, dried red pepper, roasted perilla, As a result of the addition of the above-mentioned skins to the mixed supplementary material, the resulting skins are pulverized to produce a seasoning, thereby allowing a unique flavor and flavor to be felt through the food. In addition, dietary fiber and minerals contained in the skins are used to prevent various adult diseases There is an effect.
Description
본 발명은 멍게를 이용한 조미료 및 그 제조방법에 관한 것으로, 보다 상세하게는 멍게의 껍질을 건조시켜 제조된 분말가루를 조미료에 첨가하여 음식물에 독특한 향과 풍미를 느낄 수 있도록 하는 멍게를 이용한 조미료 및 그 제조방법에 관한 것이다.
The present invention relates to a seasoning and a method for preparing the same, and more particularly, to a seasoning and a method for preparing the seasoning using the sea urchin, which is capable of imparting a unique flavor and flavor to the food by adding the powder prepared by drying the shell of the sea urchin And a manufacturing method thereof.
일반적으로, 조미료는 음식물에 단맛, 짠맛, 신맛, 쓴맛, 매운맛, 떫은맛, 감칠맛 등의 독특한 맛이 나도록 함과 동시에 음식물의 맛을 조절하는데 사용하는 재료를 총칭하는 것으로, 전통적인 조미료에는 소금, 설탕, 식초, 간장, 마늘, 고추, 파 등을 비롯하여 유지, 장, 젓갈 등이 있으며, 서양에서는 소스, 마요네즈, 드레싱, 케첩 등과 향기나 자극적인 맛을 주는 향신료 및 화학적으로 제조되는 화학조미료 등 다양한 문화 및 나라에서 다양한 재료를 이용해 음식물의 맛을 내기 위한 부가적인 재료로 널리 사용되고 있다.Generally, a seasoning is a generic term used to control the taste of a food while allowing a unique taste such as sweetness, salty taste, sour taste, bitter taste, hot taste, pungent taste, There are various kinds of cultures and countries such as sauce, mayonnaise, dressing, ketchup, etc., spices that give a flavor and irritating taste, and chemically produced chemical seasoning etc. in the western countries including vinegar, soy sauce, garlic, Is widely used as an additional material for flavoring foods using various materials.
이러한 조미료에는 최근에 와서 조미료의 자극적인 맛을 줄이면서 각종 영양소가 함유된 해산물 들을 첨가하여 사용하여 왔으며, 상기한 해산물 중 멍게(Sea squirt; 우렁쉥이)는 원색동물에 속하는 생물로서, 특유의 맛과 향으로 인해 우리나라에서는 식용으로 멍게의 근막과 내장은 먹고 멍게의 껍질은 폐기하여 왔으나, 일반적으로 멍게의 껍질에는 다량의 미네랄과 콜라겐 및 섬유질이 대량 함유되기 때문에 상기 멍게를 이용한 제품들이 다양하게 개발되고 있는 실정이다.These seasonings have recently been used by adding seafood containing various nutrients while reducing the irritating taste of seasoning. Sea squirt (Sea squirt) is a creature belonging to primary color, In Korea, the fascia and intestines of the venom are consumed and the bark of the venom is discarded in our country. However, since a large amount of minerals, collagen and fibers are contained in the shell of the venom generally, products using the venom are variously developed In fact.
이에 따라, 멍게를 포함한 식품, 조미료 및 그 제조방법과 관련하여 공지된 특허문헌에는 내장을 포함한 우렁쉥이 젓갈의 제조방법(대한민국 특허등록 제0375568호), 우렁쉥이의 에탄올 추출물의 제조방법(대한민국 특허등록 제0596045호), 우렁쉥이 발효식품의 제조방법(대한민국 특허등록 제0884495호), 우렁쉥이를 이용한 기능성 가공식품 및 그 제조방법 및 이것을 이용한 멍게 비빔밥(대한민국 특허공개번호 제10-2009-0107601호), 알밥소스 제조방법 및 그 알밥소스를 이용한 알밥제조방법(대한민국 특허등록 제0665526호) 들이 제시되어 있다.Accordingly, the known patent documents relating to food, seasoning, and manufacturing method thereof, including the sea weed, include a method for manufacturing fermented sea urchin (Korean Patent No. 0375568) including embryo, a method for producing ethanol extract of ascension 0596045), a method for producing fermented asparagus foods (Korean Patent Registration No. 0884495), functional processed food using ascrowis, a preparation method thereof, (Japanese Patent Registration No. 0665526) have been proposed.
그러나, 종래에는 일반적으로 멍게(우렁쉥이)의 껍질은 폐기되기 때문에 다량의 미네랄과 콜라겐 및 섬유질이 함유된 멍게껍질을 효율적으로 활용하지 못하는 문제점과 함께, 음식물의 맛을 내기 위해 사용되는 조미료에 멍게의 껍질을 가공하여 사용하는 방법이 전무 한 실정이다.
However, conventionally, since the skin of squirrels (squirrels) is generally discarded, there is a problem in that it can not efficiently utilize a large amount of minerals, a skin containing collagen and fibrous materials, and a problem in that the seasonings used for flavoring foods There is no way to process the shell.
본 발명은 상기와 같은 문제점들을 해결하기 위한 것으로서, 멍게에서 식용이 되는 근막과 내장이 제거된 멍게껍질을 일정온도 및 시간 동안 건조한 후 건생강, 건마늘, 건고추, 볶은들깨, 향신유, 볶은소금 등이 일정비율로 혼합된 부가재료에 상기 멍게껍질을 첨가한 후 분쇄하여 조미료를 제조함으로써, 이를 통해 음식물에 독특한 향과 풍미를 느낄 수 있도록 함과 동시에 멍게껍질에 함유된 식이섬유 및 미네랄을 이용해 각종 성인병을 예방하기 위한 멍게를 이용한 조미료 및 그 제조방법을 제공하는데 그 목적이 있다.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing a dried sea anchovy, Salt and the like to a supplementary material which is mixed with a certain amount of the skins, and then the skins are pulverized to produce a seasoning. Through this, a unique flavor and flavor can be felt in the food, and the dietary fiber and minerals contained in the skins And to provide a seasoning using the sea squirt for preventing various adult diseases and a manufacturing method thereof.
이와 같은 목적을 해결하기 위해 본 발명은; 멍게에서 식용이 되는 근막과 내장이 제거된 껍질 부분을 건조 및 살균시킨 멍게껍질 80 ~ 120 중량부와; 상기 멍게껍질 80 ~ 120 중량부와 함께 혼합 및 분쇄되어 음식의 맛을 조절시키는 부가재료 54 ~ 66 중량부를 포함하여 구성된 것을 특징으로 하는 멍게를 이용한 조미료를 제공한다.According to an aspect of the present invention, 80 to 120 parts by weight of an axilla which has been dried and sterilized in a skin portion of edible fascia and bark removed from the sea squirt; And 54 to 66 parts by weight of an additional material which is mixed and ground together with 80 to 120 parts by weight of the sea squirt to adjust the taste of the food.
또한, 멍게에서 식용이 되는 근막과 내장이 제거된 멍게껍질 80 ~ 120 중량부를 세척하여 준비하는 단계와; 상기 멍게껍질 80 ~ 120 중량부를 60℃의 열로 4시간 동안 열풍건조시키는 단계와; 상기 열풍건조된 멍게껍질 80 ~ 120 중량부를 100℃의 열에 30분 동안 열처리하여 살균시키는 단계와; 상기 살균된 멍게껍질 80 ~ 120 중량부에 음식의 맛을 조절하기 위한 건생강 9 ~ 11 중량부와, 건마늘 9 ~ 11 중량부와, 건고추 9 ~ 11 중량부와, 볶은들깨 9 ~ 11 중량부와, 향신유 9 ~ 11 중량부와, 볶은소금 9 ~ 11 중량부로 이루어진 부가재료 54 ~ 66 중량부를 투입시켜 상기 멍게껍질 80 ~ 120 중량부와 함께 혼합 및 분쇄하여 조미료를 완성하는 단계를 포함하여 이루어진 것을 특징으로 하는 멍게를 이용한 조미료 제조방법을 제공한다.
Also, the present invention relates to a method for preparing a fungus, comprising the steps of: preparing and cleaning 80-120 parts by weight of an axilla obtained by removing flesh and viscera from a venison; Drying 80 to 120 parts by weight of the skins with hot air at 60 DEG C for 4 hours; Drying 80 to 120 parts by weight of the hot air-dried sea urchin shell by heat treatment at 100 DEG C for 30 minutes; 9 to 11 parts by weight of dried ginger, 9 to 11 parts by weight of dried garlic, 9 to 11 parts by weight of dried red pepper, 9 to 11 parts by weight of roasted vermicelli, And 9 to 11 parts by weight of flavoring oil and 9 to 11 parts by weight of roasted salt are added and mixed with 80 to 120 parts by weight of the sea tangle shell to obtain a seasoning composition The present invention also provides a method of manufacturing a seasoning using a muzzle.
이러한 본 발명에 따르면, 멍게에서 식용이 되는 근막과 내장이 제거된 멍게껍질이 일정온도 및 시간 동안 건조된 후 건생강, 건마늘, 건고추, 볶은들깨, 향신유, 볶은소금 등이 일정비율로 혼합된 부가재료에 상기 멍게껍질이 첨가된 후 분쇄되어 조미료가 제조됨에 따라 이를 통해 음식물에 독특한 향과 풍미를 느낄 수 있도록 함과 동시에 멍게껍질에 함유된 식이섬유 및 미네랄을 이용해 각종 성인병을 예방할 수 있는 효과가 있다.
According to the present invention, after the fimbriae and edible fimbriae, which are edible in the sea weed, are dried at a predetermined temperature and for a certain period of time, the dried ginger, dried garlic, dried red pepper, roasted perilla, As a result of the addition of the above-mentioned skins to the mixed supplementary material, the resulting skins are pulverized to produce a seasoning, thereby allowing a unique flavor and flavor to be felt through the food. In addition, dietary fiber and minerals contained in the skins are used to prevent various adult diseases There is an effect.
도 1은 본 발명에 따른 멍게를 이용한 조미료의 제조방법에 대한 흐름도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method of manufacturing a seasoning using a sea urchin according to the present invention; FIG.
본 발명에 따른 멍게를 이용한 조미료 및 그 제조방법을 첨부된 도면을 참고로 하여 이하 상세히 기술되는 실시 예들에 의해 그 특징들을 이해할 수 있을 것이다.
The seasoning using the sea urchin according to the present invention and the preparation method thereof can be understood by the embodiments described below with reference to the accompanying drawings.
도 1은 본 발명에 따른 멍게를 이용한 조미료 및 그 제조방법을 설명하기 위해 도시한 도면이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view for explaining a seasoning using a sea urchin according to the present invention and a method for producing the same.
이에 따른, 멍게를 이용한 조미료를 개략적으로 설명하면, 멍게에서 식용이 되는 근막과 내장이 제거된 껍질 부분을 건조 및 살균시킨 멍게껍질 80 ~ 120 중량부와; 음식의 맛을 조절하기 위해 상기 멍게껍질 80 ~ 120 중량부와 함께 혼합 분쇄시키는 부가재료 54 ~ 66 중량부를 포함하여 구성되며, 상기 부가재료는 건생강 9 ~ 11 중량부와, 건마늘 9 ~ 11 중량부와, 건고추 9 ~ 11 중량부와, 볶은들깨 9 ~ 11 중량부와, 향신유 9 ~ 11 중량부와, 볶은소금 9 ~ 11 중량부를 포함하여 이루어져 있다.Accordingly, the seasoning using the sea urchin can be roughly described as follows: 80 to 120 parts by weight of a sea urchin shell which is dried and sterilized with a shell portion from which edible flesh and viscera are removed from the sea urchin; And 54 to 66 parts by weight of an additional material which is mixed and pulverized together with 80 to 120 parts by weight of the molasses shell to control the taste of the food. The additional material comprises 9 to 11 parts by weight of dry ginger, 9 to 11 parts by weight of dry garlic 9 to 11 parts by weight of dried red pepper, 9 to 11 parts by weight of roasted perilla, 9 to 11 parts by weight of flavoring oil and 9 to 11 parts by weight of roasted salt.
이때, 본 발명에 따른 멍게를 이용한 조미료의 제조방법을 개략적으로 설명하면, 멍게에서 식용이 되는 근막과 내장이 제거된 멍게껍질 80 ~ 120 중량부를 세척하여 준비하는 단계와; 상기 멍게껍질 80 ~ 120 중량부를 60℃의 열로 4시간 동안 열풍건조시키는 단계와; 상기 열풍건조된 멍게껍질 80 ~ 120 중량부를 100℃의 열에 30분 동안 열처리하여 살균시키는 단계와; 상기 살균된 멍게껍질 80 ~ 120 중량부에 대해 음식의 맛을 조절하기 위한 부가재료 건생강 9 ~ 11 중량부와, 건마늘 9 ~ 11 중량부와, 건고추 9 ~ 11 중량부와, 볶은들깨 9 ~ 11 중량부와, 향신유 9 ~ 11 중량부와, 볶은소금 9 ~ 11 중량부를 투입시켜 혼합 및 분쇄하여 조미료를 완성하는 단계를 포함하여 구성되어 있다.
Hereinafter, a method of preparing a seasoning using the sea urchin according to the present invention will be described. The method comprises: preparing and cleaning 80 to 120 parts by weight of a sea urchin shell, from which a fleshy edible flesh and viscera are removed; Drying 80 to 120 parts by weight of the skins with hot air at 60 DEG C for 4 hours; Drying 80 to 120 parts by weight of the hot air-dried sea urchin shell by heat treatment at 100 DEG C for 30 minutes; 9 to 11 parts by weight of ginger, 9 to 11 parts by weight of dry garlic, 9 to 11 parts by weight of dried red pepper, 9 to 11 parts by weight of roasted perilla, 9 to 11 parts by weight, 9 to 11 parts by weight of fragrance oil, and 9 to 11 parts by weight of roasted salt, and mixing and grinding the mixture to complete the seasoning.
이하, 본 발명에 따른 멍게를 이용한 조미료를 구체적으로 설명한다.Hereinafter, the seasoning using the sea squirt according to the present invention will be described in detail.
먼저, 멍게는 식용을 위해 근막과 내장을 제거하게 되면 멍게의 껍질이 남게 되며, 일반적으로 멍게껍질은 식용을 하지 않기 때문에 대부분 폐기되게 됨에 따라 멍게껍질의 폐기비용 및 자원낭비를 줄이기 위해 멍게의 껍질을 이용한 조미료를 가공하게 된다.First, the bark is removed from the fascia and intestines for edible purposes, and the bark of the bark is left. In general, the bark shell is not edible, so it is mostly discarded. To reduce disposal cost and resource waste of the bark shell, The seasoning is processed.
이때, 상기 멍게 껍질을 이용한 조미료는 다음과 같은 재료가 이용된다.At this time, the following ingredients are used for the seasoning using the sea squirt.
즉, 멍게의 근막과 내장이 제거된 멍게껍질 100g을 기준으로 하는 경우, 음식의 맛을 돋으며, 식감을 조절하도록 하는 부가재료 60g을 상기 멍게껍질 100g과 함께 혼합 및 분쇄시켜 조미료를 제조하게 되며, 상기 부가재료 60g은 건생강 60g, 건마늘 10g, 건고추 10g, 볶은들깨 10g, 향신유 10g, 볶은소금 10g으로 이루어진 것이다.That is, when 100 g of the skins obtained by removing the fascia and the viscera of the venereal is used as a standard, 60 g of an additional material which enhances the taste of the food and controls the texture is mixed with 100 g of the venom shell and ground to produce a seasoning , 60 g of the above-mentioned supplementary material is composed of 60 g of dried ginger, 10 g of dried garlic, 10 g of dried red pepper, 10 g of roasted sesame seeds, 10 g of sesame oil, and 10 g of roasted salt.
이때, 상기 멍게껍질은 외부에 각종 이물질과 함께 수분을 함유하고 있기 때문에 멍게껍질의 건조 및 살균공정은 필수적인 것으로, 상기 멍게껍질의 내,외부에 형성되는 이물질을 수작업으로 제거하여 깨끗한 물에 세척시키면 60℃의 열풍을 이용해 세척된 멍게껍질을 30분간 건조한 후 100℃의 열에 30분 동안 건조된 멍게껍질을 열처리함에 따라 멍게껍질의 건조 및 살균이 이루어지게 되는 것이다.In this case, since the outer skin of the venereal shell contains water and various foreign substances, it is essential to dry and sterilize the outer skin of the venereal shell. When foreign substances formed on the inner and outer surfaces of the venereal shell are manually removed and cleaned with clean water After drying the washed sea urchin shell with hot air at 60 캜 for 30 minutes, the dried sea urchin shell is heated at 100 캜 for 30 minutes to dry and sterilize the sea urchin shell.
그리고, 상기 부가재료의 경우 일반적으로 음식물에 단만, 짠맛, 신맛, 쓴맛, 매운맛, 떫은맛, 감칠맛 등을 조절하여 음식의 맛을 내기 위해 첨가되는 부가적인 재료들이 혼합된 것으로, 상기 건생강은 음식의 비린내를 제거하고, 상기 건마늘은 음식의 누른 냄새를 제거하고, 상기 건고추는 음식의 매운맛과 칼칼한 맛을 조절하며, 상기 볶은들깨는 음식의 감칠맛을 조절하고, 상기 볶은소금은 음식의 짠맛을 조절함과 동시에 상기 향신유의 경우 음식에 은은한 향이 풍기도록 하면서 느끼한 맛과 냄새를 제거하기 위한 것이다.In addition, in the case of the above-mentioned supplementary materials, additional ingredients added to taste the food by controlling the amount of the ingredients, salty taste, sour taste, bitter taste, hot taste, pungent taste, The dried garlic regulates the pungent taste of the food, the dried red pepper regulates the hot and sour taste of the food, the roasted perilla regulates the salty taste of the food, and the roasted salt has the salty taste of the food And at the same time, to remove the tastes and smells of the spices while allowing the fragrance of the spices to be imparted to the food.
한편, 멍게를 이용한 조미료의 제조과정 중에 사용되는 재료의 중량비율의 경우 멍게껍질 80 ~ 120 중량부에 대하여, 부가재료 54 ~ 66 중량부를 상기 멍게껍질 80 ~ 120 중량부와 함께 혼합 및 분쇄시키며, 상기 부가재료 54 ~ 66 중량부는 건생강 9 ~ 11 중량부와, 건마늘 9 ~ 11 중량부와, 건고추 9 ~ 11 중량부와, 볶은들깨 9 ~ 11 중량부와, 향신유 9 ~ 11 중량부와, 볶은소금 9 ~ 11 중량부임이 바람직한 것이다.
On the other hand, in the case of the weight ratio of materials used during the manufacturing process of the seasoning using the sea urchin, 54 to 66 parts by weight of the additional material are mixed and ground together with 80 to 120 parts by weight of the sea urchin shell, with respect to 80 to 120 parts by weight of the sea urchin shell, The additional ingredients 54 to 66 parts by weight are mixed with 9 to 11 parts by weight of dried ginger, 9 to 11 parts by weight of dried garlic, 9 to 11 parts by weight of dried red pepper, 9 to 11 parts by weight of roasted perilla, And 9 to 11 parts by weight of roasted salt are preferable.
이하, 상기한 중량비율에 따른 멍게를 이용한 조미료의 제조과정을 도 1을 참고로 하여 상세히 설명한다.Hereinafter, a process for producing a seasoning using a mung bean according to the weight ratio will be described in detail with reference to FIG.
이에 따르면, 식용을 위해 멍게의 근막과 내장을 제거한 멍게껍질 80 ~ 120 중량부를 잘 다듬은 후 멍게껍질의 외부에 형성되는 이물질을 깨끗한 물에 세척하여 제거함에 따라 조미료로 가공하기 위한 멍게껍질 80 ~ 120 중량부를 준비하게 된다.(S100)According to the present invention, it is possible to prepare 80 to 120 parts by weight of a skin of the sea urchin, which has been removed from the skin of the sea urchin for the purpose of edible use, and then to remove the foreign substances formed in the outer part of the sea urchin shell, (S100).
이때, 상기와 같이 이물질이 제거 및 세척이 완료된 멍게껍질 80 ~ 120 중량부를 60℃의 열로 4시간 동안 별도의 건조장치를 통해 열풍건조시켜 멍게껍질에 잔류된 수분을 제거시키게 된다.(S110)At this time, 80-120 parts by weight of the skin of the skin, which has been removed and cleaned as described above, is dried by hot air drying through a drying device for 4 hours at 60 ° C to remove water remaining in the skin of the skin (S110)
그리고, 상기와 같이 건조장치를 통해 열풍건조된 멍게껍질 80 ~ 120 중량부는 별도의 살균장치를 통해 100℃의 열로 30분 동안 열처리하여 멍게껍질에 있을지 모를 각종 세균을 살균시키게 된다.(S120)Then, 80 to 120 parts by weight of the airy-dried airy skin through the drying device is heat-treated for 30 minutes at a temperature of 100 DEG C through a separate sterilizing device to sterilize various bacteria that may be present in the skin of the skin (S120)
한편, 상기와 같이 건조 및 살균이 완료된 멍게껍질 80 ~ 120 중량부에는 음식의 맛을 조절하기 위한 부가재료 54 ~ 66 중량부를 투입시키게 되며, 상기 부가재료 54 ~ 66 중량부는 음식에 알싸한 맛을 돋으기 위한 건생각 9 ~ 11 중량부와, 음식의 누른 냄새를 제거하기 위한 건마늘 9 ~ 11 중량부와, 음식에 매운맛과 칼칼한 맛을 조절하기 위한 건고추 9 ~ 11 중량부와, 음식의 감칠맛을 조절하기 위한 볶은들깨 9 ~ 11 중량부와, 음식에 은은한 향을 주기 위한 향신유 9 ~ 11 중량부와, 음식의 짠맛을 조절하기 위한 볶은소금 9 ~ 11 중량부로 이루어지며, 상기와 같이 멍게껍질 80 ~ 120 중량부에 부가재료 54 ~ 66 중량부가 투입되면 별도의 믹서장치에서 상기 멍게껍질과 부가재료를 혼합 및 분쇄시킴에 따라 멍게를 이용한 조미료가 완성되게 되는 것이다.(S130)On the other hand, 54 to 66 parts by weight of the additional material for controlling the taste of the food are added to 80 to 120 parts by weight of the skins obtained by drying and sterilization, and 54 to 66 parts by weight of the additional ingredients 9 to 11 parts by weight for the purpose of removing the food odor, 9 to 11 parts by weight of dry garlic for removing the smell of food, 9 to 11 parts by weight of dried red pepper for controlling the spicy taste and the chalky taste of the food, 9 to 11 parts by weight of roasted sesame seeds for controlling the salty taste and 9 to 11 parts by weight of sesame oil for giving a gentle flavor to food and 9 to 11 parts by weight of roasted salt for controlling the salty taste of food, When 54 to 66 parts by weight of the additional material is added to 80 to 120 parts by weight of the shell, the seasoning using the sea squirt is completed by mixing and crushing the sea squirt and the additional material in a separate mixer apparatus (S130)
따라서, 멍게에서 식용이 되는 근막과 내장이 제거된 멍게껍질이 일정온도 및 시간 동안 건조된 후 건생강, 건마늘, 건고추, 볶은들깨, 향신유, 볶은소금 등이 일정비율로 혼합된 부가재료에 상기 멍게껍질이 첨가된 후 분쇄되어 조미료가 제조됨에 따라 이를 통해 음식물에 독특한 향과 풍미를 느낄 수 있도록 함과 동시에 멍게껍질에 함유된 식이섬유 및 미네랄을 이용해 각종 성인병을 예방할 수 있는 특징적인 장점이 생기게 되는 것이다.
Therefore, when the skin of the axilla, which is edible in the sea squirt, is dried at a predetermined temperature and for a certain period of time, and then added ingredients such as dried ginger, dried garlic, dried red pepper, roasted perilla, And the seasoning is produced by the crushing after adding the sea squirt, so that the unique flavor and flavor can be felt through the food, and at the same time, the characteristic advantage of using dietary fibers and minerals contained in the sea squirt skin to prevent various adult diseases .
이상 설명한 바와 같이. 본 발명은 특정의 바람직한 실시 예를 예시한 설명과 도면으로 표현하였으나, 본 발명은 상기한 실시 예에 따른 특허청구범위에 의해 나타난 발명의 사상 및 영역을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 다양한 변경 및 개조, 수정 등이 가능할 수 있음을 누구나 쉽게 알 수 있을 것이다.As described above. While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those skilled 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. It will be understood by those skilled in the art that various changes, modifications, and alterations can be made by those skilled in the art.
Claims (3)
상기 멍게껍질 80 ~ 120 중량부와 함께 혼합 및 분쇄되어 음식의 맛을 조절시키는 부가재료 54 ~ 66 중량부를 포함하며, 상기 부가재료 54 ~ 66 중량부는 건생강 9 ~ 11 중량부와; 건마늘 9 ~ 11 중량부와; 건고추 9 ~ 11 중량부와; 볶은들깨 9 ~ 11 중량부와; 향신유 9 ~ 11 중량부와; 볶은소금 9 ~ 11 중량부를 포함하여 이루어진 것을 특징으로 하는 멍게를 이용한 조미료.80 to 120 parts by weight of an axilla which has been dried and sterilized in a skin portion of edible fascia and bark removed from the sea squirt;
And 54 to 66 parts by weight of an additional material which is mixed and ground with 80 to 120 parts by weight of the sea squirt so as to control the taste of the food, and 54 to 66 parts by weight of the additional ingredients are 9 to 11 parts by weight of dried ginger; 9 to 11 parts by weight of dried garlic; 9 to 11 parts by weight of dried red pepper; 9 to 11 parts by weight of roasted perilla; 9 to 11 parts by weight of an aroma oil; And 9-11 parts by weight of roasted salt.
상기 멍게껍질 80 ~ 120 중량부를 60℃의 열로 4시간 동안 열풍건조시키는 단계와;
상기 열풍건조된 멍게껍질 80 ~ 120 중량부를 100℃의 열에 30분 동안 열처리하여 살균시키는 단계와;
상기 살균된 멍게껍질 80 ~ 120 중량부에 음식의 맛을 조절하기 위한 건생강 9 ~ 11 중량부와, 건마늘 9 ~ 11 중량부와, 건고추 9 ~ 11 중량부와, 볶은들깨 9 ~ 11 중량부와, 향신유 9 ~ 11 중량부와, 볶은소금 9 ~ 11 중량부로 이루어진 부가재료 54 ~ 66 중량부를 투입시켜 상기 멍게껍질 80 ~ 120 중량부와 함께 혼합 및 분쇄하여 조미료를 완성하는 단계를 포함하여 이루어진 것을 특징으로 하는 멍게를 이용한 조미료 제조방법.Washing and preparing 80 to 120 parts by weight of an axillae of an axilla from which edible fascia and intestines have been removed,
Drying 80 to 120 parts by weight of the skins with hot air at 60 DEG C for 4 hours;
Drying 80 to 120 parts by weight of the hot air-dried sea urchin shell by heat treatment at 100 DEG C for 30 minutes;
9 to 11 parts by weight of dried ginger, 9 to 11 parts by weight of dried garlic, 9 to 11 parts by weight of dried red pepper, 9 to 11 parts by weight of roasted vermicelli, And 9 to 11 parts by weight of flavoring oil and 9 to 11 parts by weight of roasted salt are added and mixed with 80 to 120 parts by weight of the sea tangle shell to obtain a seasoning composition The method of manufacturing a seasoning using a muzzle according to claim 1,
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| KR1020120139988A KR101505905B1 (en) | 2012-12-05 | 2012-12-05 | Seasoning Using Sea squirt And Process for Preparation Thereof |
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| KR20140072471A KR20140072471A (en) | 2014-06-13 |
| KR101505905B1 true KR101505905B1 (en) | 2015-03-25 |
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| KR102151406B1 (en) * | 2018-08-08 | 2020-09-04 | 차순길 | Making Method of Sea Squirt Skin Powder and the Powder made thereby |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008142071A (en) | 2006-12-11 | 2008-06-26 | Shizuko Niwa | Sea squirt processed goods and producing method therefor |
| KR20090039264A (en) * | 2007-10-18 | 2009-04-22 | 주식회사 코아마 | Natural seasoning using sea squirt and process for preparation thereof |
| KR20100104501A (en) * | 2009-03-18 | 2010-09-29 | 재단법인 경북해양바이오산업연구원 | Pill with powder of sea squirt shell and making process using multiple vacuum freezing drying thereof |
| KR20110118330A (en) * | 2010-04-23 | 2011-10-31 | 경상대학교산학협력단 | Liquid natural seasoning |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008142071A (en) | 2006-12-11 | 2008-06-26 | Shizuko Niwa | Sea squirt processed goods and producing method therefor |
| KR20090039264A (en) * | 2007-10-18 | 2009-04-22 | 주식회사 코아마 | Natural seasoning using sea squirt and process for preparation thereof |
| KR20100104501A (en) * | 2009-03-18 | 2010-09-29 | 재단법인 경북해양바이오산업연구원 | Pill with powder of sea squirt shell and making process using multiple vacuum freezing drying thereof |
| KR20110118330A (en) * | 2010-04-23 | 2011-10-31 | 경상대학교산학협력단 | Liquid natural seasoning |
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| KR20140072471A (en) | 2014-06-13 |
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